- Perry Hoffman's Formative Cooking Encyclopedia
- How to Cook Like a Millionaire
- A Cookbook from the World’s First Celebrity Chef
- How Eric Banh Learned to Braise
- Jean-Georges Vongerichten Eschews Escoffier, Admires Ali-Bab
- The Cookbook That Teaches You How to Boil Water
- Steal This Cookbook
- Nigel Slater's Recipes Will Transport You to Idyllic London
- Jimmy Bradley’s Favorite Storybook Cookbook
- The Ultimate Book for Fire-Loving Cooks
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.”