- The Self-Published Cookbook for Rebel Chefs
- Now You Can Re-Create Brooklyn's Most Legendary Brunch at Home
- 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
- Why You Need Paul Bocuse’s Technique Textbook
- Ferran Adrià’s Game-Changing Cookbook
- A Hard-To-Find Cookbook That’s Worth a Search
This is the ultimate Italian cookbook.
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 Bechard
The Book: The Silver Spoon by Phaidon Press, 1950
“I liked the idea of this gift that Italian mothers-in-law gave their new daughters-in-law,” Bechard says. “It gives 300 ingredients and has three or four recipes per ingredient. Like lamb: It gives an overview with the cuts, then several recipes on how to use a braising cut, a roasting cut, a grilling cut. Same thing with vegetables—four recipes on how to use eggplant in its various forms. I got it when I was a young cook, and it also helped me think about different approaches to the same ingredient.”