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: Bryant Ng, The Spice Table in Los Angeles
The Book: The Zuni Cafe Cookbook by Judy Rodgers (2002)
“I don’t cook this kind of [California] cuisine, but the recipes are so well researched,” says Ng. “Judy Rodgers was not afraid to go against convention. In the book, she talks about stocks and how it’s blasphemous to add salt—then she sprinkles in salt. Now I add salt to my stock.”