Cookbook Treasures: The Go-To Choices of Bay Area Chefs
Asking chefs to select their favorite cookbook is akin to asking parents to pick a favorite child. There might be a cherished one, but they’ll claim love for all. Each cookbook is often adorned with sauce stains and dog-eared pages, housing the techniques, ingredients, and stories that have molded Bay Area chefs into the Michelin-starred culinary artists they are today. The revered volumes serve as guidance, comfort, and a source of inspiration.
Richard Lee, Executive Chef of Saison
Essential Cookbook: Grand Livre De Cuisine: Alain Ducasse’s Culinary Encyclopedia
Richard Lee credits this hefty tome as a cornerstone in his culinary journey, gifted to him early in his career. Weighty and comprehensive, it delves into French cuisine’s recipes, techniques, and history, offering rich insights. While he acknowledges that it may be “dry” for casual readers, Lee enjoys the challenge of exploring classic cuisines and intertwining them with modern techniques. “I hold what Chef Alain Ducasse has done for food in such high regard,” he states.
Dana Younkin, Executive Chef of Boulevard
Essential Cookbook: Japanese Cooking: A Simple Art by Shizuo Tsuji
For Younkin, the cookbook is a nostalgic trip back to her mother’s kitchen, where she sifted through its pages. Beyond the equally detailed explanations of Japanese culinary art, its absence of modern photography challenges users to envision flavors and textures through descriptions alone. “It offers an amazingly detailed explanation of Japanese cuisine,” she remarks, underscoring its significance in her culinary repertoire.
Sayat Ozyilmaz, Chef and Owner of Dalida
Essential Cookbook: On Food and Cooking by Harold McGee
Ozyilmaz refers to this book as a treasure trove of scientific insights into cooking. With a keen sense of curiosity, he dives into its pages during moments of downtime, seeking information on topics like starch conversion and the mysteries of fruits and vegetables. “We are endlessly curious,” he shares, emphasizing the need for chefs to stay informed about the science that influences their craft.
Sincere Justice, Chef and Owner of Tacos Sincero
Essential Cookbook: Bar Tartine: Techniques and Recipes by Nicolaus Balla and Cortney Burns
Justice views this 2018 cookbook as pivotal in building one’s culinary foundation. Filled with innovative techniques and cross-cultural ideas, it inspired him to explore fermentation, diverse influences, and unique ingredients. “I love, love this book,” he exclaims. The depth and variety available on its pages have heavily influenced his unique culinary approach.
James Yuen Leong Parry, Chef and Owner of The Happy Crane
Essential Cookbook: Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop
This memoir had a profound impact on Parry, who credits it with changing his outlook on cooking and propelling him toward a professional culinary career. Written by a British woman chronicling her experiences in China, it opened Parry’s eyes to the intricacies of Sichuan cuisine and ignited his passion for cooking. “I often credit both my friend who bought me the book and Fuchsia Dunlop for inspiring me to pursue cooking professionally,” he reflects.
Kristina Costa, Pastry Chef at Loquat
Essential Cookbook: Tartine Bread by Chad Robertson
Costa’s love for baking blossomed when she stumbled upon a worn copy of “Tartine Bread” during a bread apprenticeship. It transformed her perspective on baking into something akin to art, beautifully merging creativity with hard work. It remains instrumental in shaping her career, serving as a guide through the complexities of bread-making. “It opened the doors to what is now a pillar of my identity: a baker,” she says.
Suki Skye, Owner of Dacha
Essential Cookbook: Illustrated Quick Cook by Heather Winney
While Skye finds other cookbooks spark inspiration for her restaurant’s Eastern European menu, she turns to Winney’s practical cookbook for her home cooking. Featuring recipes that emphasize time-saving techniques, it satisfies her desire for simple yet flavorful meals. “This is probably the most-used cookbook on my shelf,” she affirms with a smile.
Jason Halverson, Chef and Owner of The Vault Steakhouse
Essential Cookbook: La Technique by Jacques Pépin
Halverson considers this classic an essential reference for honing culinary fundamentals. Gifted early in his career, it continues to serve as a grounding resource. “I turn to it every four to five months when I want to go back to basics,” he shares, appreciating its relevance even decades after its initial publication.
Val Cantu, Chef and Owner of Californios
Essential Cookbook: El Cocinero Español by Encarnación Pinedo
Cantu recognizes this landmark text as a pivotal read for understanding the complexities of Mexican American cuisine. Published in 1898, it offers insight into the innovative culinary practices of California-born Mexicans. “The recipes and lessons that she shares are still relevant today,” he notes, underscoring Pinedo’s lasting impact on contemporary cooking.
Nicole Krasinski, Pastry Chef and Owner of State Bird Provisions, The Progress, and The Anchovy Bar
Essential Cookbook: The Last Course by Claudia Fleming
Krasinski recalls soaking in the wisdom of Fleming’s dessert-focused book during her early culinary training. With an eye for restraint in garnishes and a focus on ingredient-driven cooking, it shaped her style profoundly. “Hands down, this is the book I recommend to all of my pastry assistants,” she says, calling it foundational for understanding pastry plating.
Maz Naba, Owner of Ilna
Essential Cookbook: The Lebanese Cookbook by Salma Hage
For Naba, selecting a singular cookbook is a tall order, given the breadth of his culinary influences. However, Hage’s extensive tome on Levantine recipes remains a cornerstone in his repertoire. “This is a cornerstone cookbook to Levantine cuisine and is, without question, one of the best written,” he explains, reflecting on its impact in igniting his creativity and deepening his connection to his culinary roots.
As these chefs have shown, deeply personal cookbooks are akin to old friends—always available for inspiration, assistance, and a warm embrace when venturing into the kitchen.