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THE RIVER COTTAGE MEAT BOOK (Hugh Fearnley-Whittingstall)
What: Cookbook, manifesto, and guide brought to you by a carnivore with a conscience.
Recommended by: Chef Matt Jennings (Farmstead in Providence, RI)
Why: "It will instantly make you a better cook and charcutier, if you read closely... very, very, closely."
Buy: Available on Amazon.com.
THE NEW MAKING OF A COOK (Madeleine Kamman)
What: Takes serious cooks beyond recipes into the principles and chemistry of cooking.
Recommended by: Chef Gary Danko (Restaurant Gary Danko in San Francisco, CA)
Why: "I first fell in love with this book back in the 70's. I studied with Madeleine who is one of the most brilliant cooks alive."
Buy: Available on Amazon.com.
THE JOY OF COOKING (Irma S. Rombauer)
What: First printed privately in 1931 and then publicly in 1936. It was the first cookbook Julia Child owned (1943 edition) and continues to be one of the most influential cookbooks today.
Recommended by: Chef Tim Love (Lonesome Dove Bistro and Love Shack in Fort Worth, TX)
Why: "I think it's an awesome cookbook. Most people want to know essentials and that's one of the best essentials there is."
Buy New: Available on Amazon.com.
Buy Vintage: 1946 vintage edition from Rabelais Bookstore (Portland, ME).
TASTE SENSATIONS: 70 Once-In-A-Lifetime Gourmet Experiences (Eric Frechon)
What: A rare and hard to find book from the chef at the Hotel Le Bristol in Paris.
Recommended by: Chef Jamie Bissonnette (Coppa and Toro restaurants in Boston, MA)
Why: "For luxe indulging rarities, like Ortolan recipe and Bird's Nest Soup."
Buy: Available on Amazon.com.
COOKING BY HAND (Paul Bertolli)
What: Essays and recipes filled with food memories that inspired this former Chez Panisse chef, who shares his passion for great ingredients.
Recommended by: Chef Michael Anthony (Gramercy Tavern in New York, NY)
Why: "It's a foundational cookbook that has inspired many of my own creations in the kitchen."
Buy: Available on Amazon.com.
CHEF PRUDHOMME'S LOUISIANA KITCHEN (Paul Prudhomme)
What: Traditional Cajun and Creole dishes from one of the most respected masters of Louisiana cooking.
Recommended by: Chef Adolfo Garcia (Rio Mar, A Mano, La Boca Steakhouse, and Gusto restaurants in New Orleans, LA)
Why: "Paul Prudhomme was the first to put traditional Louisiana cuisine on the map, and he modified it from fine dining."
Buy: Available on Amazon.com.
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