Cookbooks Chefs Love

By Heather L. King & Aimee L. Cook

Sweet: Desserts from London’s Ottolenghi by Yotam Ottolenghi and Helen Goh
It probably comes as no surprise that Tami Steggell, founder of RubySnap, would name a dessert cookbook as one of her recent favorites. She loves to sit down and pore over her large collection of cookbooks on Sundays, and in 2018, spent her free time making the Ottolenghi cake—a coconut, almond and blueberry treat—found on page 152. “It’s super easy and made with almond flour,” she explains. “I like cookbooks that are written in both U.S. and metric because I prefer to cook in metric. His book does both.” (Heather L. King)
Ten Speed Press, 2017


Big Ranch, Big City Cookbook: Recipes from Lambert’s Texas Kitchens by Louis Lambert and June Naylor
Log Haven’s executive chef and co-owner David Jones looks to another successful chef when he’s seeking inspiration in his own kitchen at home. “This is one of my favorite go-to cookbooks for home cooking,” says the chef, whose globally inspired cuisine has been broadly recognized and celebrated. “I love the Southwest/Texan mix of ingredients. It’s a very easy book to follow with regards to the recipes and has great photos to boot!” (Heather L. King)
Ten Speed Press, 2011


On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
This book is for anyone who wants to understand the “why” in cooking—from braising to browning—and what is happening to the food during the transformation. Nick Fahs, co-owner/co-chef at Table X, holds this book dear. “It dives deep into the science of food and cooking. Its contents literally have anything and everything you could ever dream of wanting to learn how to do,” says Fahs. “It is not a cookbook [but] a science-reference book related to food and cuisine from all around the world. It is regarded by the best chefs in the world as the absolute, most essential reference for professional cooks.” (Aimee L. Cook)
Scribner, revised, updated edition 2004

[Correction: The original version of this story misspelled Nick Fahs’ name. We apologize for the editing error]

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