- Jacques Pépin Will School You in How to Crack an Egg, and You'll Like It
- This Encyclopedic Cookbook Will Get You Inspired for Spring
- The British Joy of Cooking
- The Self-Published Cookbook for Rebel Chefs
- The Closest Mark Twain Came to Writing a Cookbook
- The Hottest Cookbook of 1896
- Measurements? Who Needs Measurements!
- The Cookbooks Every Aspiring Baker Needs
- Learn to Think Like a Pastry Chef with This Amazing Cookbook
- Why You Need Paul Bocuse’s Technique Textbook
Get this book if you love classic French cooking and gold.
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: Danny Bowien
The Book: Les Diners de Gala, by Salvador Dalí (1973)
“The photographer Todd Selby introduced me to it,” Bowien says. “It’s a big, gold cookbook with very old-school classic French recipes, like lobsters glazed in aspic. It was one of the first things I bought when I came to New York; I got it at Kitchen Arts and Letters.”