| 1. Relæ: A Book of Ideas by Christian F. Puglisi; Photographs by Per-Anders Jörgensen Design: The book centers not around recipes, but around the ideas behind the dishes and the processes they went though before making the menu at Relæ. Puglisi has defined reasons for everything he uses, right down to the water sourced for stock. If you’re really a stickler for an exact recipe, he includes them in the book’s appendix, but we wager you’ll be so inspired by all the content before it, you may never reach those last few pages. Favorite idea: Water, page 52. Why it’s unique: Noma alumnus Christian Puglisi has distilled his thoughts into short essays, organized by an Encyclopedia Britanica-esque thumb index that quickly and clearly communicate the “whys” of what he does. General essays on things like flavor profiles (“Toasted and Nutty,” “Minerality”) or the people and places that inspired him are cross referenced with corresponding dishes. He talks about the theory behind building a beautiful plate (which he does with aplomb) and his rules for sourcing and guidelines for preparing all manner of flora and fauna.
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| 2. Heritage by Sean Brock; Photographs by Peter Frank Edwards Design: All kudos to Peter Frank Edwards—the photography in this book is easily the most stunning of the lot. The images bring life to Brock’s exceptional plating, the vast landscapes that he calls home, and the purveyors that he calls friends. The book intersperses Brock’s personal stories (growing up in grandma’s garden) with profiles of those purveyors, recipes to match what they’re yielding, and imperative “how-to’s” for life as a food lover in the American South (How to Throw a Lowcountry Boil, How to Build a BBQ Pit, How to Set up a Whiskey Cocktail Station for a Party). Favorite recipe: Grilled Lamb Hearts with Butter Bean Purée, Vadouvan, and Corn and Sweet Potato Leaves, page 145. Why it’s unique: Brock’s recipes are complex, with layered flavors. Yet, they are laid out so simply, often on one page, that they don’t seem the least bit daunting.
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| 3. Cookbook Book by Annahita Kamali and Florian Böhm Design: Each fold of this volume is a two-page snapshot of a selected recipe from another cookbook. Included are culinary classics, out-of-print and rare finds, and esoteric region- or era-centric recipes that you have to see to believe. Favorite recipe: Curried Bird Seed, page 92. Why it’s unique: Kamali’s efforts have resulted in a book that’s both a fascinating coffee table page-turner and a functional review of culinary history. Translations of foreign language recipes are included at the book’s end, so that you really can prepare every dish included in this one-of-a-kind tome.
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| 4. Eating with the Chefs: Family Meals from the World's Most Creative Restaurants by Per-Anders Jörgensen Design: Eating with the Chefs profiles a day in the family meal of the world’s best restaurants. Each dossier contains candid photographs, stunning images of the food you don’t get to eat, and inset “recipe booklets” with ingredient scaled for two to 50 people. Favorite recipe: wd~50 “Big Mac,” page 303. Why it’s unique: If you’ve left kitchen life behind, Jörgensen will make you long for the days of camaraderie, when eating with your co-workers was best done straight from a quart container. If you’re still in the thick of it, he’ll have you itching to up your own family meal game.
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| 5. My Portugal: Recipes and Stories By George Mendes and Genevieve Ko; Photographs by Romulo Yanes Design: Traditional cookbook layout with gorgeous photography. The book has large pages and graduated print, and the recipes are easily scanned—something of a necessity when the sauce is bubbling away across the kitchen. Essentially, this is a book that's made to be used. Favorite recipe: Duck Rice and Duck Skin Cracklins, page 108. Why it’s unique: There aren’t a lot of volumes that focus exclusively on the food of Portugal, but George Mendes has crafted an exemplary model sure to inspire a slew of duplicates. In it, he shares not only the recipes that made Aldea famous, but also Mendes family favorites and Portuguese staples. It’s soulful, warming, and rich in tradition about the way people want to eat right now.
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| 6. Sausage Making: The Definitive Guide with Recipes by Ryan Farr with Jessica Battilana; Photographs by Ed Anderson Design: We dare you to not giggle at the “Contents” page. Favorite recipe: Whole Suckling Pig Ballotine, page 156. Why it’s unique: It’s everything you wanted to know about forcemeat, but were afraid to ask! Ryan Farr talks the advantages of varied casings in different applications, the way that different animals or cuts of meat behave in the sausage-making process, and essential tools and essential techniques. He gives master ratios so that you can start experimenting in your own kitchen, plus specific recipes, each with U.S., metric, and percentage measurements.
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| 7. Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns; Photographs by Chad Robertson Design: The beginning of the book is the BT spice bible, with descriptions of the duo’s favorite herbs, powders, and sundry ingredients. Then they get into their famed techniques: curing, pickling, fermenting, aging. Last, the recipes, are one gorgeous flip of the page after the next. Favorite recipe: Fisherman’s Stew with Green Chile and Collards, page 176. Why it’s unique: Everything at Bar Tartine is hand-made. Even the garlic powder. In this book, Rising Star Nicolaus Balla and Cortney Burns offer the techniques they use to develop the products that make their restaurant so special. The recipes in the second half of the book are lush, delicate, and soulful and encompass all the many influences that find their way into the food at Bar Tartine.
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| 8. The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home By Jamie Bissonnette; Photographs by Ken Goodman Design: The only soft-back cookbook on the list, Jamie Bissonnette’s book is extremely easy to tote around. Among other positives, that also allows the fundamentals of a good meat cure to be at your fingertips at any given moment. Favorite recipe: Liver, Heart, and Kidney Tacos, page 130. Why it’s unique: With its procedural photography and easy-to-follow steps, The New Charcuterie Cookbook features techniques exciting for a young chef. Whether you’re just starting to explore curing your own meats or you want to perfect your process, Bissonnette’s tutorials and tips will easily herd you to the front of the pack.
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| 9. Never Trust a Skinny Italian Chef by Massimo Bottura; Photographs by Carlo Benvenuto and Stefano Graziani Design: Down to the burgundy cover with gold typeface, you might be fooled into thinking you’re picking up one of those A-Z classics from your grade school library. And as soon as you open it, you’ll be as engrossed as you were in those cellophane pages overlaying the body’s various systems. Favorite recipe: Camouflage: Hare in the Woods, page 204. Why it’s unique: Three Michelin starred Chef Massimo Bottura’s first major cookbook is a compendium of short stories and minimalist photography from his restaurant Osteria Francescana, followed by an appendix of recipes that’ll have you headed to the kitchen in a fervor to recreate his modern Italian classics.
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