- The Self-Published Cookbook for Rebel Chefs
- 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
- Chef Alon Shaya's Source for “Badass” Italian Food
- Why You Need Paul Bocuse’s Technique Textbook
- Ferran Adrià’s Game-Changing Cookbook
- A Hard-To-Find Cookbook That’s Worth a Search
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: Sonja Finn
The Book: The Savory Way by Deborah Madison, 1990
“I love the way Deborah Madison writes about food, and the ingredient combinations she comes up with,” says Finn. “I love this book in particular because it’s full of these little treats that you might make just for yourself. There’s a recipe in there for a nasturtium sandwich—just good bread, a little bit of butter and some nasturtiums—which is so precious.”