I’ve been collecting cookbooks since I was a child, and for me, they’ve always been more than just recipes on paper. My interest in cooking began early, sparked by my father, who bought me my first cookbook: Emeril Lagasse’s Potluck. That book still has a spot on my kitchen wall today. By the time I was nine, I was borrowing cookbooks from the library and photocopying my favorite pages to bring home. When we got our first computer, I spent hours researching cookbooks I wanted to buy, saving up my allowance to build my collection.
Back then, I was focused on grilling, sauces, and was fascinated by Alton Brown’s scientific approach to cooking. I’d flip through pages of beautifully plated dishes, hoping one day I could make something that looked just as impressive.
Today, I don’t often turn to cookbooks for exact recipes. Instead, they serve as sources of inspiration. I keep half of my collection in the kitchen, using them when I need a boost of creativity or when I'm trying something new. These books offer insight into the minds of chefs and authors I respect and admire.
Among my collection, a few cookbooks stand out as favorites. They’ve shaped how I cook, think, and approach the kitchen. Each one holds its own unique place in my culinary journey. Here are my top five:
1. Joy of Cooking by Irma Rombauer
This book was a constant in my mother’s kitchen. It’s not an attractive book, (bland, even) but it’s indispensable for anyone starting out in the culinary arts. Joy of Cooking is practical, straightforward, and unpretentious. It breaks down the basics, explaining not just the how, but the why behind techniques.
For me, this book was like a culinary reference manual. When I was first learning my way around the kitchen, it answered all my questions: how to braise meat, make a roux, or bake a cake from scratch. It’s not flashy, but that’s the point. It’s a workhorse. The pancake recipe is a standout for me, partly because it’s delicious and partly because it reminds me of mornings spent cooking with my parents.
2. Prune by Gabrielle Hamilton
I was gifted Prune early in my career as a young chef by my mother, and it offered me some of my first real glimpses into the mind of a professional. Gabrielle Hamilton keeps everything raw and transparent. From handwritten staff lists, including dietary restrictions, to direct, unpolished recipe notes, the book feels like stepping into a real kitchen.
The recipes are straightforward, but the techniques are impeccable, and the flavors are timeless. Two of my favorite recipes in the book perfectly showcase Hamilton’s approach: the radishes with butter and salt, which I love for its pure simplicity, and the Farmhouse Chicken braised in hard cider, a dish that’s hearty, and deeply satisfying.
Hamilton also does a fantastic job of emphasizing how to minimize waste (something every chef should take seriously). I often reference this book during my lectures at The Chopping Block, especially when talking about the balance between simplicity and technical excellence.
3. Peru: The Cookbook by Gastón Acurio
As many who have read my blogs or taken my classes know, I’m a little obsessed with Peruvian cuisine. It became a focus of mine in culinary school, and I’ve been fortunate to spend time in Peru, exploring the culinary traditions firsthand. There’s something extraordinary about Peruvian food.
Gastón Acurio’s Peru: The Cookbook captures all of that magic. It’s not just a collection of recipes. It’s an encyclopedia of Peruvian culinary culture. From lomo saltado to classic ceviche, Acurio celebrates the country’s diverse geography and history through food. I love how authentic and approachable the recipes are, even when they introduce unfamiliar ingredients like aji amarillo or huacatay, staples that I now cook with regularly.
This book has been an invaluable resource, both personally and professionally. Whether I’m revisiting a recipe or drawing inspiration for a new dish, it always delivers. For anyone who wants to dive deep into Peruvian cuisine, this is where I recommend starting.
4. Flour Water Salt Yeast by Ken Forkish
This book is an absolute staple for anyone serious about understanding bread baking. Ken Forkish dives deep into the world of dough, offering insight into everything from rustic, crusty loaves to enriched and refined breads. What I find so valuable about this book is how clearly it explains the science behind bread: flour types, gluten development, hydration levels, leavening, and how to work with dough in a way that’s both precise and approachable.
Forkish’s methodical approach makes even complex techniques feel manageable. The step-by-step guides and schedules are especially helpful for home bakers, making it easier to fit bread baking into a busy day. The overnight country blonde loaf is one of my favorites. It’s a perfect example of how a few simple ingredients can create something extraordinary.
Whether you’re a beginner or an experienced baker, Flour Water Salt Yeast has something to offer.
2. The French Laundry, Per Se by Thomas Keller
Thomas Keller is the epitome of a chef who leads with his heart, letting passion and creativity shine over technical rigidity. The French Laundry, Per Se might feel a little dated by today’s fine dining standards… some might even call it a bit cheesy… but it’s still an essential piece of culinary history that celebrates two of the greatest restaurants in American history. To me, this isn’t really a cookbook in the traditional sense. Yes, it contains recipes, but many are cryptic and brief, and that’s intentional. Keller didn’t write this book to teach you how to make his food. He wrote it to help you understand his vision.
What Keller accomplishes here is remarkable. He invites you into the philosophy and artistry behind his dishes, from the legendary “Oysters and Pearls” to his meticulous approach to sauces and pasta. While not always practical for everyday cooking, this book challenges you to think differently about ingredients and presentation. It’s about precision, respect, and an almost meditative approach to the craft.
Despite its aspirational tone, this book holds a special place in my collection. It reminds me that cooking isn’t just about technique; it’s about storytelling and creating experiences. For anyone interested in the intersection of food and art, this book is an invaluable source of inspiration.
The five books I’ve shared here have each played a unique role in shaping how I cook, think, and teach. From the timeless practicality of Joy of Cooking to the visionary artistry of The French Laundry Cookbook, these books remind me of the beauty, complexity, and simplicity that coexist in the kitchen.
Whether you’re a seasoned chef or just starting out, I hope this list inspires you to explore, experiment, and fall in love with cooking all over again. After all, the joy of this craft isn’t just in the finished dishes, it’s in the learning, the creativity, and the connection to something greater.
If this sparked an interest in Peruvian cuisine like mine, don't miss our new hands-on class The Peruvian Plate coming up on Thursday, February 6 at 6pm.
