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The Greatest Cookbooks of All Time, According to Chefs

by Food & Wine
|
6 books
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Cookbooks can be fickle territory, as vulnerable to the whims of trendiness as diet fads or nail art. But there are some books that stand the test of time—classics that continue to captivate years after their publication dates. We dipped into our archives to turn up some of the most enduring cookbooks ever published, as chosen by the chefs those books inspired. Assemble a mini library for you or your favorite food scholar.
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See the source list and commentary at www.foodandwine.com

Provence of Alain Ducasse

Alain Ducasse, Francois Simon, 2001

The Last Course

The Desserts of Gramercy Tavern
Claudia Fleming, Melissa Clark, 2001

El Bulli

1998-2002
Ferran Adria, Juli Soler, Albert Adria, 2005

La Technique

Jacques Pepin, Outlet, 1986

Joy of Cooking

Irma S. Rombauer, Marion Rombauer Becker, 1975

Ma Gastronomie

Fernand Point, 2008

Provence of Alain Ducasse

Alain Ducasse, Francois Simon, 2001

The Last Course

The Desserts of Gramercy Tavern
Claudia Fleming, Melissa Clark, 2001

El Bulli

1998-2002
Ferran Adria, Juli Soler, Albert Adria, 2005

La Technique

Jacques Pepin, Outlet, 1986

Joy of Cooking

Irma S. Rombauer, Marion Rombauer Becker, 1975

Ma Gastronomie

Fernand Point, 2008
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