Chef's Favorites - Cookbooks!

Today, we asked our team the burning question:
What is your favorite cookbook and why?
Chef Florian:
 Grand livre de Cuisine, written by Alain Ducasse.

It is a fantastic cookbook with the most traditional Authentic and contemporary recipes, completed by clear description how to finish and how to present



Chef Sarah
For everyday at-home meals, I like Elie Krieger's The Food You Crave, because she uses a minimal amount of fresh ingredients that pack a lot of punch, nutritionally and organoleptically. I also like The Professional Pastry Chef by Bo Friberg for helping me to get through pastry school, and as a continuing resource for all things baking-related.



Chef Jenny:
I always go back to the first cookbooks I looked at when I was growing up that sparked my interest in cooking and helping out my mother in the kitchen which are Craig Claiborne's New York Times Cook Book and Joy of Cooking.



Chef Michael:

Nose to Tail Eating by Fergus Henderson. I love it's simplicity and indepth look at meat recipes and cooking tips. It shows you how to extract every bit of flavour out of an animal ....... Not for vegetarians



Chef David:

On Cooking - all of the recipes inside the book are spot on, restaurant tested, and reliably good. It's recipes have always been a great place to start to find something to work off of.



Chef Ingreth:
The History of Alimentation, is a book that talks about recipes and cooking methods from the ancestors until current day and many times i use as a guide .. 1001 Foods You Must Try Before you Died. Both are good to take ideas of ingredients and cooking methods.



Chef Bryan:
Culinary Artistry. I received this book when I was 16 it was the first time I really started to think about flavor combinations.



Chef Kevin:
Tough one, so many good ones. For technique, Jacques Pepin's, The Art of Cooking (Much of what I learned in my apprenticeship is in here). For food and recipe, Thomas Keller Bouchon or Ad Hoc for the home cook.