My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Best Cookbooks of All-Time

Daniel Boulud’s French Bible

Chef Daniel Boulud

Chef Daniel Boulud has been carrying this series of cookbooks around with him for 40 years. 

read more
F&W Gift Guide

Gorgeous New Cookbooks from Roberta's, Pok Pok and Others

A sneak peek at pages from Roberta's Cookbook.

These cookbooks don't just share famous dishes from fascinating places. Each one takes you inside the life of the restaurant and, sometimes, even into the psyche of the chef.

read more
F&W Gift Guide

Daniel Boulud's Brilliant New Cookbook

Pages from Daniel Boulud's cookbook, Daniel: My French Cuisine

Superchef Daniel Boulud's amazing new cookbook is the perfect gift for any food history buff.

read more
F&W Gift Guide

Essential Cookbooks for Bread and Ramen Geeks

<em>Ivan Ramen</em> by Ivan Orkin

Each of these books follows the passion of a monomaniacal chef, teaching every detail about how to cook the food that rules their lives. Read more >

read more
Best Cookbooks of All-Time

The Only Cookbook You'll Ever Need

Chef Hugh Acheson reveals his all-time favorite cookbook. Read more>

read more
F&W Book Club

The All-Chocolate Cookbook from Brooklyn Mavericks

Mast Brothers Chocolate: A Family Cookbook

This week's inspiring new book comes from Mast Brothers Chocolate: A Family Cookbook by Rick Mast and Michael Mast.

read more
Best Cookbooks of All-Time

How Eric Banh Learned to Braise

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: Eric Banh

The Book: Mastering the Art of French Cooking by Julia Child, 1961

“I remember watching Julia Child’s cooking show in the early ‘80s when I first arrived here from Vietnam,” Banh says. “She was such a warm, nice human being. Now when I read her cookbook, I can picture her talking and hear her voice. And I learned a lot from the technique. For instance, there’s one dish that the Vietnamese do that I totally disagree with: pork shoulder cooked in coconut juice and fish sauce with literally no searing whatsoever. In Vietnam we don’t have ovens, so braising is not familiar to us. I learned to braise in the French technique, and the results are substantially better. Either you should cook something really fast or really slow. In between is a disaster."

Related: Recipes from Julia Child
Delicious Braised Dishes
Great Vietnamese Recipes

F&W Gift Guide

3 Gorgeous New Star Chef Cookbooks

Manresa: An Edible Reflection, by David Kinch

Filled with breathtaking photography, these books reflect the ambitious, evocative work of world-famous chef-philosophers.  Read more >

read more
Best Cookbooks of All-Time

Sonja Finn's Favorite Book of Treats

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: Sonja Finn

The Book: The Savory Way by Deborah Madison, 1990

“I love the way Deborah Madison writes about food, and the ingredient combinations she comes up with,” says Finn. “I love this book in particular because it’s full of these little treats that you might make just for yourself. There’s a recipe in there for a nasturtium sandwich—just good bread, a little bit of butter and some nasturtiums—which is so precious.”

Related: Great Cookbook Gifts
Best Books for Food Lovers
Cookbook Authors' Best Recipes

Best Cookbooks of All-Time

Perry Hoffman's Formative Cooking Encyclopedia

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: Perry Hoffman

The Book: The New Making of a Cook by Madeline Kamman, 1997

“This book came out when I was still a beginner cook about 15 years ago, and it was my encyclopedia,” Hoffman says. Author Madeline Kamman “goes into so much detail for just one dish, like a braised lamb’s tongue with fava beans and pole beans: She talks about the importance of pole beans, how to select them. She ties everything together, too, to explain why this dish makes sense, and why it’s not just random flavors on a plate. That’s important for any cook to understand, whether a home cook or a professional.”

Related: Best Books for Food Lovers
Best New Vegetable Cookbooks
Great Cookbook Gifts

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.