“I’m not a huge cookbook guy,” Habetz says. “But The Moosewood Cookbook opened my eyes."
Hugh Fearnley-Whittingstall's meaty cookbook teaches people to celebrate meat.
Charlie Trotter's 1997 seafood-centric cookbook was ahead of its time.
A book about two "spinster women" and a lot of country ham inspired chef Russell Moore of Camino in Oakland to keep cooking.
When chef Alon Shaya lived in Italy, this was his guide to traditional, "badass" food.
Before chef Ryan Poli read Alfred Portale’s Gotham Bar and Grill Cookbook, he was just putting food on a plate.
Chef Suzanne Goin was so touched by the photographs in Eric Ripert's cookbook that she hired the photographers.
When Chris Cosentino was in culinary school, this book taught him that you don't have to wear a tall white toque to be a chef.
Chef Stuart Brioza loves this book for its celebration of breads.
"If only people would stop swiping my copy of Roy Choi’s gritty biography from my desk, I would be able to go home and make one of his outstanding recipes, like his crazy-tender, delicious Korean-Style Short Ribs."