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The simple Italian cookbook everyone needs.
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: Rick Moonen, RM Seafood in Las Vegas
The Book: Cucina Fresca by Viana La Place and Evan Kleiman (1985)
“It’s very simple food," Moonen says. “All the dishes are served cold or at room temperature, and all the recipes are five to eight ingredients long. I learned so much by playing with the recipes, and the importance of fresh and high-quality ingredients. I remember a penne pasta with chicken, rosemary, lemon and lemon zest. It blew my mind.”