The First Five Cook Books Recommended By Five Chefs
Gizzi Erskine has recommended to all Leith’s cookery Bible. He was trained at Lieth’s School of Food and Wine. He enthused that every base of a recipe you could think of is contained in the book. The book is also useful for making recipes and understanding cooking terminology.
The second book is called World Vegetarian by Madhur Jaffrey. Interestingly, Melissa Hemsley, a cookbook author and chef has recommended this book.
Another book titled French Country Cooking by Albert Roux and Michel Roux has been endorsed by Jun Tanaka who is a chef at The Ninth, London. The book, according to Jun contains French traditional recipes. For those who do not know that French cooking is diverse and rich, this book is a real eye-opener.
River Cafe Cook Book Easy is authored by Rose Gray and Ruth Rogers. Stevie Parlie, who is a chef-owner of Craft London, has a lot of interesting stuff to say about the book. He confessed that he recommends this book to beginners in cooking because of the simple and teachable manner the recipes were explained.
The last book to be discussed in this sub-heading is Dining In, by Alison Roman. From Lily Vanilli’s account, his discovery of the book came after he heard Alison Roman’s salted chocolate chip cookie recipe on Instagram.
Five Other Chefs and the Cook Books They Recommended
Francis Mallmann is the author of Seven Fires: Grilling the Argentine Way. Tomos Parry, chef-owner of Brat refers to the book as the go-to book for cooking because of its appropriateness for beginners. You would make simple recipes from good ingredients according to the book. For those who barbecue, you would naturally fall in love with the book.
Simpon Hopkinson’s book named ’Roast Chicken and Other Stories’ has been commented upon by Tim Siadatan, chef director of Trullo, London. Being a lover of chicken, he got mesmerized on reading the book as a teenager.
Merlin Labron Johnson, the chef at Osip, Somerset has recommended the Book ’James’s Italy’ by Jamie Oliver as cookbook worth reading. The book shows you how to make great recipes with simple ingredients.
Moro: The Cookbook, by Samantha and Samuel Clark is greatly recognized and recommended by Ben Tish, a culinary director at Norma and the Stafford, London. He most especially recommends it to not very experienced cooks. Note that recipes in the book are accessible.
Another great chef by the name of Alex Bond has recommended the Book “The Art of Fermentation” by Sandor Ellix Katz.
The last 10 books recommended by chefs
The Chef and author Tom Kerridge has recommended the Cookbook by Delia Smith titled “Delia Smith’s Complete Cookery Course.”
Vegan Chief and author of the “Speedy Bosh” recommends ‘Salt, Fat, Acid, Heat’ by Samin Nosrat.
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Another great book ’Prashad: Cooking with Indian Masters’ that was written by J Inder Singh Kalra is a great read according to the Chef Hrishikesh Desai.
The chef Roberta Hall-McCarron considers the book ’The Modern Preserver’ a good cookbook.
The Kitchen Diaries has been tipped as a fascinating book by the Chef Alex Hely Hutchison.
The Chef Lorna McNee has given a good recommendation to the book ’Formulas for Flavor: How to Cook Restaurant Dishes at Home’.
Claire Ptak, the owner of Violet Bakery, London taught himself how to bake through the book “Martha Stewart’s Pies and Tarts”.
Momofuku is a great cookbook that chef Freddie Janssen recommends greatly.
Richard Brainbridge, the chef patron of “Benedicts” strongly approves of the cookbook ’The complete Robuchon’.
Cooking by Hand, a book by Paul Bertolli is recommended by Pamela Yung, the chef at Flor, London.