- Hate Recipes? You’ll Love This Cookbook
- The Indelible Betty Crocker Cookbook
- A Collectable Work by Michel Bras
- This Cookbook Will Help You Reinvent Your Meals in the New Year
- If a Chef Tells You He’s Cooked Through This Book, He’s Lying
- The Ultimate Super-Simple Italian Cookbook
- How Eric Banh Learned to Braise
- Perry Hoffman's Formative Cooking Encyclopedia
- How to Cook Like a Millionaire
- A Cookbook from the World’s First Celebrity Chef
Chef Mike Brown swears by the introduction to this book.
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: Mike Brown
The Book: Under Pressure: Cooking Sous Vide, by Thomas Keller (2008)
“Besides the sous vide techniques, the introduction nails the mind-set you need to do this sort of food,” Brown says. “That kind of Rocky, Eye-of-the-Tiger attitude. There’s a passage: ‘Practice doesn’t make perfect, but perfect practice makes perfect.’ We quote that in here all the time.”