- How Eric Banh Learned to Braise
- A Cookbook from the World’s First Celebrity Chef
- Perry Hoffman's Formative Cooking Encyclopedia
- How to Cook Like a Millionaire
- Steal This Cookbook
- The Cookbook That Teaches You How to Boil Water
- Jean-Georges Vongerichten Eschews Escoffier, Admires Ali-Bab
- This Cookbook Is the Chocolate Bible
- The Perfect Cookbook for Italian Daughters-in-Law
- The Ultimate Book for Fire-Loving Cooks
If you work for chef Jimmy Bradley, study up on this book. There will be a quiz.
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: Jimmy Bradley
The Book: Ma Gastronomie by Fernand Point, 1969
“It’s both a storybook and a book of recipes,” says Bradley. “If you work for me, I give you that book and then I ask you questions about it. Point was 6-foot-5 and 300 pounds—he’d get to work at 7 every morning and write menus in the courtyard while drinking magnums of Champagne and getting a shave. Paul Bocuse was his salad chef. There are hundreds of stories like that.”