What's Your Favorite Cookbook?
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Inspiration, information, mouth-watering photography -- our favorite cookbooks are like good friends with tasty secrets to share. We certainly have our favorites, but what about Valley chefs and restaurateurs in the Valley? What cookbook do they reach for first?
White Heat by chef Marco Pierre White. If you haven't read it, pick it up ASAP. It's all about passion, dedication to the craft, and what it really takes to survive in this business. PS: A great book about cooking is a cookbook to me!
Thomas Keller's The French Laundry Cookbook. Thomas Keller is a purist and obsessed with getting it right. As refined as his cooking is, his recipes are simple and straightforward. He really wants anyone reading his books to appreciate the food and have the French Laundry experience at home. It's the way every cookbook should be written.
The Vincent and Mary Price A Treasury of Great Recipes cookbook. It's a collector's item. It has tons of amazing menus and recipes from around the world from some of the most iconic restaurants and famous chefs of the 1930s and 1940s. It's an outstanding book that celebrates excellence in preparation, imagination, and execution.
I've been reading a lot of books focused on butchery and charcuterie, but lately, I'm in love with Frank Stitt's Southern Table cookbook.
Too many favorites to list just one, but right now I'm reading a book about food combining by Kathryn Marsden. I find cooking to be very rewarding and always learn something new, but I find the science of food-combining absolutely fascinating. To know we can use food as part of preventative health and to heal our bodies is exciting to me.