Vegetables in the French Style was such a mind-changer for me,” says chef Daniel Holzman.

By F&W Editors
Updated May 23, 2017
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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: Daniel Holzman, The Meatball Shop in New York City

The Book: Roger Vergé's Vegetables in the French Style by Roger Vergé (1994)

Vegetables in the French Style was such a mind-changer for me,” Holzman says. “For example, he has a Swiss chard dish that he says is odd because it uses the leaves. He writes how normally, in dishes like Swiss chard gratin, they discard the leaves and prefer to use the stalks. It was so funny to see that, because now, of course, we almost only use the leaves. It made me think, whenever I want to learn a new dish, I want to find the oldest recipe to get to the authentic origin.”