We have a large library of cookbooks at ChefSteps that includes what is on hand in our kitchen and extends to the personal collections in our individual homes. Whether you follow a recipe to the letter, or like to peruse a stack of books (or our site) for ideas, it’s a great way to start the creative process of cooking. Here are some of our favorite, dog-eared volumes that you might want to add to your own collection.
Modernist Cuisine: The Art and Science of Cooking: Named both the 2012 Cookbook of the Year and Best Professional Cookbook of the Year by the James Beard Foundation, this behemoth—it weighs 40 lbs!— endeavored to bring a deeper understanding of food science and cooking technology into the culinary arts. It also brought our founders together as a team; Chris Young as the principal coauthor, Grant Lee Crilly as the first development chef hired, and Ryan Matthew Smith as the principal photographer and photo editor.
The Big Fat Duck Cookbook: A gorgeous tome from culinary alchemist Heston Blumenthal. His restaurant, The Fat Duck in Bray, Berkshire, was awarded three Michelin stars in 2004 and chosen as the Best Restaurant in the World in 2005. Chris Young was the founding chef of the Fat Duck’s Experimental Kitchen, the secret culinary laboratory behind the innovative dishes served there.
El Bulli 1998-2002: One of our favorites of the El Bulli series from Ferran Adrià, but they’re all worth looking at if you can find a copy and pony up for the hefty price tag.
Herbivoracious: A little change in pace with this excellent vegetarian offering from our CTO, Michael Natkin. The recipes and photos in this book have even our most carnivorous team members drooling with appreciation and there are lots more recipes, techniques, and expert know-how on Michael’s blog, Herbivoracious.
Mugaritz: This cookbook is a favorite of our Development Chef, Nick Gavin. He spent time working with the development team there before joining ChefSteps. Located in northern Spain, Mugaritz continues its reign as an influential force and Chef Andoni Luis Aduriz is much respected for his creativity and innovation.
Pierre Hermé Pastries: One of Grant Crilly’s favorites—he worked with Pierre Hermé’s team at Grégoire-Ferrandi—this book takes you through master pastry chef Pierre Hermé’s recipes for the great classics of French pastry and other definitive desserts from around the world.
The French Laundry Cookbook: Our favorite book from Thomas Keller who aptly describes one of the great challenges of cooking; “to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.”
Alinea: Grant Achatz is a groundbreaker when it comes to creative cuisine and his Chicago restaurant Alinea has won numerous top awards over the years. Suffice it to say, our copy is well-worn.
Bentley: Contemporary Cuisine: Chef Brent Savage’s cookbook from his Sydney restaurant, Bentley Restaurant & Bar, includes detailed photography and instructions on modern cooking techniques such as sous vide and is a favorite of our development chef, Ben Johnson.
D.O.M.: Rediscovering Brazilian Ingredients: Alex Atala’s first major cookbook and we can’t wait to get our mitts on a copy.
Manresa: An Edible Reflection: the long-awaited cookbook from dear friend David Kinch, utilizing classic and modern techniques plus collaboration with nearby Love Apple Farms which supplies nearly all of Manresa’s exquisite produce. Preordered!
Coi: Stories and Recipes: a new cookbook from Daniel Patterson, head chef/owner of two Michelin starred Coi in San Francisco. It’s on our wish list.
Got some of your own favorites that you want to share? We’ve got a great cookbook thread on our forum, so please join in.