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: April Bloomfield
The Book: Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia by Patience Gray, 2004
“There’s a bit of humor to her writing and I quite like that in cookbooks,” Bloomfield says. “She has one recipe for fish stew, which she starts with, ‘Take a flight to Barcelona to buy the fish.’ She also gives you that nice sense of being present and alongside her, visiting these places like Tuscany and Catalonia, and cooking with her.”