February 4, 2019
Chefs share the cookbooks inspiring them
Here’s what some of the city’s top culinary minds are reading
Whenever I’m in a writing rut, I read the latest work by some of my favorite writers. It helps get my mind thinking more creatively, and reignites my passion for writing. We all gain motivation from those in the top of our field. Here are the cookbooks local chefs are reading for some extra inspiration. —Kristen Wile
Ashley Boyd, 300 East
Deep Run Roots by Vivian Howard
From the owner of Chef & the Farmer, Deep Run Roots focuses on Southern cuisine. Sorted by ingredient, the book contains simple family recipes and intricate dishes from her restaurant. “I love that the chapters are organized by local ingredient,” Boyd says. “Being geographically close, the ingredients that I have available to me are pretty much the same. So I can think, hey what’s Vivian like to do with sweet potatoes, or with okra or with squash? And look at the book and get an idea for the direction I’d like to go in. Her cooking is soulful and genuine, but innovative at the same time.”
Michael Rouleau, formerly of La Belle Helene
Sweet Devotion: A Contemporary Approach to Artisanal Viennoiserie by Daniel Álvarez
Viennoiserie are baked goods, made with dough like brioche or puff pastry. This book gives a deep look at these doughs, and how to best achieve the best end result. “A beautiful and thoughtful cookbook,” Rouleau calls it.
Jamie Barnes, What The Fries
Marcus Off Duty: The Recipes I Cook at Home by Marcus Samuelsson
You may recognize him from Food Network, but Samuelsson’s culinary skill shines through in his recipes. He’s traveled all over the world, and his cook book makes that clear, with dishes inspired from his birth country of Ethiopia to the European kitchens he studied in.
Alyssa Wilen, Chef Alyssa’s Kitchen
Israeli Soul by Michael Solomonov and Steven Cook
The follow-up to popular cookbook Zahav, Israeli Soul is a collection of traditional Israeli recipes. “It’s comforting to see Israel have a stronger identity when it comes to food and to shine a light on this special, incredible country aside from politics,” Wilen says. “Growing up I didn’t think of the food I ate helping me with my own food identity, but looking back, this type of book helps me feel that identity: a mix of Middle Eastern and European influence.”
Bruce Moffett, Barrington’s
The Joy of Cooking by Irma Rombauer
First released in 1931, this book as been called “a fundamental resource for any American cook” by Julia Child. There’s a reason for its continued release: it is a culinary education, from knife skills to cooking methods. “I like it because it gives me a component that I can build a dish around,” Moffett says.
Disclosure: The links above are affiliate links, which means Unpretentious Palate earns a commission on any sales of the items above. Since nearly everything is available on Amazon these days, this has no influence on deciding which items we feature.
