We asked over a dozen chefs from across the country to share their all-time favorite cookbooks, from classics to innovative titles that explore Venezuelan, Mexican, and Nordic cuisine and even a few picks you can spot on Carmy's cookbook shelves on The Bear.

Read on for the 14 best cookbook picks that exalt vegetables, preserve traditional cuisines, and inspire new ideas in the kitchen. It began with a page about acknowledgments. But the first four pages are some of the best writing about the life of the chef you will ever read.

For so many budding chefs, watching Julia Child on PBS was the gateway to a career in cooking, and this is the book that got the culinary icon her TV show.

Mastering the Art of French Cooking will always have a special place in my heart. Before her, almost no one here understood the wonder of egg cookery or had ever tasted a properly made omelet.

Paula Wolfert is an expert on the diverse cuisines of the Mediterranean, with nine cookbooks to her name covering everywhere from Morocco to Turkey, plus a James Beard Lifetime Achievement Award. It feels like a one-on-one masterclass in the joys of regional French cooking.

The region covered in this book is the homeland of cassoulet , black truffles, and plenty of rich and hearty dishes. Of the four separate cassoulets in the book, Goin prefers the Catalan-style one, made with lamb shoulder and white beans. And you should not skip dessert! Goin says A.

served two favorites from The Cooking of Southwest France at its most recent annual cassoulet night: croustade with apples and prunes in Armagnac , and walnut tart from Masseube. In her recipes, it's not just about cooking; it's a peek into the history and traditions that have shaped the dishes of my people.

Her dedication to preserving traditional Chinese kitchen techniques resonates with me, and her books are a source of inspiration in my kitchen. Dunlop has written several books on spicy Sichuan food, but this one focuses on easy recipes from throughout China. From brandied cherries to sauerkraut to chicken liver mousse, this book offers a wealth of delicious ways to preserve foods, plus recipes that make use of them.

They even break down the pickle recipes based on volume, ounces, grams, and percents, which come in very handy for restaurant uses. Bost suggests you start with crème fraîche, an ingredient that will turn your home cooking fancy and chef-y with very little effort. He also loves the color and flavor!

The book focuses on old-fashioned techniques that were once commonplace in the kitchen — home-churned butter, house-made bacon, and even planting a vegetable garden and raising chickens. Author Darina Allen is a chef and writer who runs Ballymaloe Cookery School in Cork, Ireland, and Milliken says she fell in love on a visit about 15 years ago.

There are cottages available to rent during school holidays, so you can stay, too! That included Joy of Cooking and The Pleasures of Chinese Cooking , but his very favorite is this comprehensive tome, which features nearly 1, recipes of just about every kind. Stoll especially remembers the recipe for chicken breast with raspberry vinegar sauce.

Those two classics are now out of print, but they were combined and updated in to create New Complete Techniques. The great thing about all three books is how extensively illustrated they are. English chef and TV host Hugh Fearnley-Whittingstall was an early advocate of seasonal, hyper-local eating, and this book has become a modern classic.

The title says it all: It covers the whole process for all sorts of meats, from sustainably raising beef, pork, poultry, and more; to using all parts of it in recipes of many kinds. The book has been an inspiration to Jesse Griffiths , cookbook author and co-founder of local-centric Dai Due in Austin, Texas, along with The New School of Traditional Cookery , which holds classes in hunting, fishing, and butchery.

It is decidedly British, innovative, and an inspirational book that has shaped my career. The book itself is beautiful, with a papel picado-style cover and photography that shows Mexican culture and people in an incredible way.

This tome covers all regions of Mexico, with more than recipes ranging from Oaxacan moles to coastal blue crab salad. For more than a decade, the Michelin-starred Estela in New York has been among the most creative restaurants in the country.

It remains one of my favorite fruits and ingredients to this day. Estela is one of my favorite restaurants, and Ignacio Mattos is aggravatingly talented. It even adapts the recipes to use tools and batch sizes regular cooks are equipped to handle.

He worked at Eleven Madison Park before opening his restaurant, but the book was a favorite even before that. This book was the reason I moved to New York.

A born-and-bred Southerner, Jacob Sessoms nonetheless cites this book from an Italian restaurant in London as his favorite of all time. Premiering in , the River Café was revolutionary in using authentic recipes and ingredients hard to find outside of Italy at the time.

Things like Lacinato kale, arugula, and high-quality mozzarella are a lot easier to get today, but the recipes in this book still stand out. My Bombay Kitchen was the first book on Parsi food published in the United States.

The author takes the reader on a journey rich with their own personal experience and techniques grounded in Parsi cuisine. Instead, The New Basics Cookbook is one she was given a long time ago and spans many cuisines.

Its authors, Julee Rosso and Sheila Lukins, also wrote the acclaimed books Silver Palate Cookbook and Silver Palate Good Times Cookbook. I have had it since I got married more than 20 years ago, and I come back to it time and again not only for its solid advice but phenomenal recipes.

Author Cleora Butler was born into a family of professional cooks. Her memoir explores the American black experience in the South through food and black-and-white photographs of items like antique kitchenware. Once I started reading it, I fell more in love with the story of Cleora, how she talked about her experiences as an African American cook in Tulsa over 80 years, and how her family migrated from Texas after emancipation.

Her story is fascinating and not shared enough. Rodgers was one of our country's most celebrated and influential chefs and a trailblazer in the early days of Californian cuisine. Chef Anne Quatrano , an award-winning chef and co-owner of Atlanta mainstays Bacchanalia and Star Provisions and co-author of Summerland: Recipes for Celebrating with Southern Hospitality, is equally notable.

Quatrano cites the books as her favorite. Judy had a unique and all-encompassing passion for food and how to prepare it; I worked for her at Zuni while in culinary school and can honestly say that my time with her at Zuni taught me more than culinary school and other work experiences combined.

Think what you want about his personality: The chef is a legend among chefs and any cook who knows food. So much of how I view the raw beauty of a real kitchen and its juxtaposed refinement is in that book. White Heat tells that story elegantly.

The Professional Chef by the Culinary Institute of America is one such book treasured by students and home cooks alike. The book is a user-friendly guide on practical techniques that reflect how we cook today, complete with global influences and a range of courses covered.

Considered by many to be one of the most important chefs of today for his role in leading the conversation around childhood hunger and the culinary arts, chef Kwame Onwuachi , calls the book his favorite. So, he knows a little about cooking. Garten has influenced a generation of home cooks with her gorgeous cookbooks and TV shows.

However, The Barefoot Contessa is perhaps her most notable. Unsurprisingly, its timeless recipes are an inspiration for chef Asha Gomez , author of My Two Souths and I Cook In Color , who is also a master entertainer.

The reason is simple — it played a significant role in my culinary journey. While I initially learned Indian cooking in my mother's kitchen, mastering the art of everyday cooking in the US as a first-generation immigrant happened through the pages of The Barefoot Contessa.

What people don't know about me is that on any given weeknight, I enjoy a perfect roast bird rather than a curry chicken.

Garten's recipes and approach made the learning process enjoyable, and it's where my love for cooking truly blossomed. I never went to culinary school, but Ina Garten's cookbook became my kitchen mentor. What brings a smile to my face these days is seeing my son Ethan, who is now old enough to navigate the kitchen, pulling up Ina Garten recipes.

It's heartening to witness the culinary tradition being passed down through generations. Cooking lunch with chef Nigel Slater is a dream of Chef Steven Satterfield , the award-winning executive chef and co-owner of Miller Union in Atlanta.

Slater, who has been a food columnist for The Observer for over twenty years, award-winning cookbook author, and more, is one of the foremost authorities on farm-to-table cooking in the UK.

His book is a love letter for cooking and growing vegetables with over recipes and guides. I admire his huge commitment to seeing it through from seed to table, but I encouraged home cooks to shop locally and cook with the seasons. La Varenne Cooking School is a famous cooking school in Paris.

It was the first cookbook I ever bought, and I learned so much about food and cooking from it. The book is divided into 22 chapters, covering everything from hollandaise sauce, roasting times for venison, pheasant, and even squirrel, preserving and microwave cookery.

It also extensively covers how and when to use specific kitchen equipment like a Bain-marie and much more. The Italian Baker has won the International Association of Culinary Professionals Award for best baking book and is considered by the James Beard Foundation to be one of the thirteen most indispensable baking books of all time.

It was highly influential to me at the beginning of my journey as a baker. In his first cookbook, Joshua McFadden shares his vast knowledge of vegetables and, specifically, how to transform them into the main attraction.

The Portland, Oregon-based chef and restaurant owner honed his skills in notable restaurants that include Blue Hill and Momofuku in New York, as well as the renowned Four Season Farm in Maine.

Kaze Chan, Master Sushi Chef at The Omakase Room at Sushi-san in Chicago, says this book is one of the few that he turns to regularly. The clean and elegant guide delves into how to choose the best fish , regional recipe variations, and, of course, the indispensable instructions for creating impressive rolls and dishes at home.

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