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.”