- Why You Need Paul Bocuse’s Technique Textbook
- Yes, Salvador Dalí Wrote a Cookbook
- A Hard-To-Find Cookbook That’s Worth a Search
- The Year's Best Cookbooks
- Chef Alon Shaya's Source for “Badass” Italian Food
- Ferran Adrià’s Game-Changing Cookbook
- The Indelible Betty Crocker Cookbook
- A Collectable Work by Michel Bras
- The Original Book on Soul Food
- Hate Recipes? You’ll Love This Cookbook
Buying this book is the first step to becoming a great French chef.
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 all-time top picks.
The Chef: Hiro Sone
The Book: The Great Chefs of France, by Anthony Blake (1978)
“I think I purchased this book when I was in cooking school,” Sone says. “It talks about all the great, well-known chefs in France—about 15 chefs. It’s not just food—it’s philosophy and chefs’ lives. When I graduated, I was looking at all these great chefs from France. Someday, I thought, I would be one of them. When I open this book, it brings me back to square one, to when I started cooking. It’s a nice feeling, each time. Ten years after I started cooking, I looked back. Twenty years later, I looked back. Now it’s 30 years later and I’m looking back at the same book, and it’s kind of different. I see different things each time I look at it.”