The New Best Recipe, from Cook’s Illustrated, is the book I trot out every Thanksgiving. On Thanksgiving, we all gorge ourselves on classic dishes. Why not use the holiday to bump up our technique? You’ll never serve another soggy-bottomed pie again.
—Ellen Sledge, chef and owner of Penny Lick Ice Cream Company in Hastings-on-Hudson
Ideas in Food, which features foolproof, well-researched recipes combining science and techniques to improve home and professional cooks’ skill sets. The book has all types of recipes, from festive pies to well-composed entrées. The best part is, it doesn’t just have recipes; it has formulas you can apply for multiple applications, versus learning a recipe just to execute one thing.
—Mogan Anthony, executive chef at Village Social in Mount Kisco
In my opinion, the quintessential cookbook that all serious cooks should have in their home is Jacques Pepin’s La Technique. This book helped me enormously when I was young and just starting out. The book walks you through wonderful classic recipes but more importantly teaches techniques that are necessary to cooking well.
—Peter Kelly, chef and owner of Xaviars Restaurant Group
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