- Now You Can Re-Create Brooklyn's Most Legendary Brunch at Home
- The Book That Inspired Chris Cosentino’s Inner Rebel
- The Hottest Cookbook of 1896
- Hugh Fearnley-Whittingstall, Meat Philosopher
- Measurements? Who Needs Measurements!
- A Picture is Worth a Thousand Recipes
- The Cookbooks Every Aspiring Baker Needs
- The Science Behind Great Cake (and More)
- Learn to Think Like a Pastry Chef with This Amazing Cookbook
- The Only Cookbook You'll Ever Need
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 all-time top picks.
The Chef: David McMillian
The Book: La Cuisine du Marché, by Paul Bocuse (1976)
“If any chef tells you he’s cooked his entire way through that book, he’s a liar,” says McMillian. “I feel that maybe when I get to be 80 I’ll have understood half of it. All books should be judged by it. Unfortunately, it’s also hard to find now. But I have hundreds of cookbooks and that’s the only one on my bedside table, and has been for 20 years.”