- The Self-Published Cookbook for Rebel Chefs
- The Cookbooks Every Aspiring Baker Needs
- The Hottest Cookbook of 1896
- Measurements? Who Needs Measurements!
- Yes, Salvador Dalí Wrote a Cookbook
- Learn to Think Like a Pastry Chef with This Amazing Cookbook
- Chef Alon Shaya's Source for “Badass” Italian Food
- Why You Need Paul Bocuse’s Technique Textbook
- Ferran Adrià’s Game-Changing Cookbook
- A Hard-To-Find Cookbook That’s Worth a Search
Chef Jessica Boncutter's River Café cookbooks are covered in grease, but she still keeps reading them.
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: Jessica Boncutter, Bar Jules in San Francisco
The Book: The River Café cookbooks by Rose Gray and Ruth Rogers
“I have the same copies of the cookbooks from when I was working at the River Café,” says Boncutter. “They told me to get them my first day. I went back to my little apartment and read all of them. Now mine are covered in grease. Everything comes out perfectly and tastes so good. They’re also beautiful: The graphics are still cool, even 15 years later.”