Here are three super-fascinating lessons from Donald Link's new cookbook, Down South.
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."
If you work for chef Jimmy Bradley, study up on this book. There will be a quiz.
It’s the last day to bid on some terrific cookbooks for a worthy cause: the Invisible Child Fund, which has been set up through the Legal Aid Society.
Pok Pok co-author JJ Goode shares the three misconceptions he had about making Thai food at home and tips on how to get past them.
Chef Daniel Boulud has been carrying this series of cookbooks around with him for 40 years.