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4 Chefs and Their Favorite Food Books from 2013

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4 Chefs and Their Favorite Food Books from 2013

The Wall Street Journal have created a round up of the best books of 2013 asking a range of well known figures to put forward the books they couldn't put down this year.

Among CEOs, execs, authors and scientists are a handful of chefs including Dan Barber, April Broomfield, Rick Bayless and Christopher Kimball.

Barber says he's only been reading female authors and offers up Le Livre Blanc by the French chef Anne-Sophie Pic and Vegetable Literacy by Deborah Madison.

Broomfield says her favorite cookbook of the year has been Pitt Cue Co.: The Cookbook by Tom Adams which is quickly being seen as the Bible of BBQ.

Bayless also mentions Deborah Madison's Vegetable Literacy, a sure sign the vegetable revolution is upon us. He also cites The Art of Simple Food II by Alice Waters and the Manresa book by the Californian chef David Kinch.

Ottolenghi: The Cookbook by Yotam Ottolenghi is what Kimball puts forward - saying the mix of new flavors in the book is sure to inspire. He also mentions Maximum Flavor by Aki Kamozawa and H. Alexander Talbot and recommends Every Grain of Rice by Fuchsia Dunlop.

If you're looking for suggestions on what food books to buy friends this year then this is the perfect place to start.

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