I’ve been known since we began Underground Dining at Naglee Park to read five cookbooks a week. However, I find myself these days concentrating more on refining tastes and textures in the kitchen thus reading has become a luxury and I’m lucky enough to read one cookbook per month at the moment. Currently, queued up on my nightstand are:
Massimo Bottura: Never Trust A Skinny Italian Chef - His 3 Star Michelin restaurant, Osteria Francescana in Modena, has been ranked #3 in the highly influential World's 50 Best Restaurants Awards for the last two years. I love his avant-garde approach to the regional Emilia-Romagna cuisine and his delightful sense of humor.
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking – I love this guy’s witty and cynical style of writing. Plus, this book is loaded with help full tips and techniques.
Bar Tartine: Techniques & Recipes by Cortney Burns – A wonderful resource for making powders, pickles and other interesting things.
French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way by Jean-Pierre Moulle (long time chef at Chez Panisse) and his wife Denise Moulle write a rich narrative of their cooking history professionally and personally.
Cheese and Culture: A History of Cheese and its Place in Western Civilization Paperback – by Paul Kindstedt. How culture and politics has influenced cheese making through history.