- Now You Can Re-Create Brooklyn's Most Legendary Brunch at Home
- This Book Will Make You See Vegetables in a Whole New Way
- The Self-Published Cookbook for Rebel Chefs
- Don’t Judge a Cookbook By Its Greasy Cover
- The Closest Mark Twain Came to Writing a Cookbook
- The Book That Inspired Chris Cosentino’s Inner Rebel
- The British Joy of Cooking
- Hugh Fearnley-Whittingstall, Meat Philosopher
- Measurements? Who Needs Measurements!
- A Picture is Worth a Thousand Recipes
Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.
The Chef: Stuart Brioza
The Book: Flatbreads & Flavors by Naomi Duguid and Jeffrey Alford, 2008
“The book is sort of like a wanderlust adventure through rural parts of the world that celebrate breads with recipes that center around these breads,” Brioza says. “I love the Sichuan flatbread—it's this great ropy kind of flatbread. It's supereasy. We've adopted a version of that for State Bird Provisions.”