There is always a long list of books to recommend – both for their content and for their beauty. 

First on our list would be Frank Stitt’s Southern Table: Recipes and Traditions for Highlands Bar and Grill for its warmth, integrity, and beautiful photos. This fall brought us his companion book, Frank Stitt’s Bottega Favorita: A Southern Chef’s Love Affair with Italian Food which he has again co-authored with the brilliant photographer Christopher Hirsheimer. A wonderful chef who offers inviting recipes for the home cook!

Saha – A chef’s journey through Lebanon and Syria by Greg and Lucy Malouf is a treat to read and to cook from. Greg Malouf is an Australian chef who traveled to the lands of his ancestors to rediscover the foods his childhood. The thrill of his discovery of the culinary depth of his culture is felt throughout.

One of the most admired books of recent vintage is devoted to winter squash; Amy Goldman’s The Compleat Squash, A Passionate Grower’s Guide to Pumpkins, Squashes, and Gourds with photographs by Victor Schrager. This book showcases the glory of one of nature’s most commanding vegetables in the most inviting visual way, although I’m not thrilled with the recipes offered. However, the photos and history will inspire any cook to bring these ancient vegetables to life!

Living and Eating is one of our favorite books. Its premise is exactly ours – “to bridge the gap between how we eat on a daily basis and how we entertain, recognizing that the most relaxed form of entertaining is simply inviting people to join you at your table.” The authors are the distinguished British architect, John Pawson, and food writer, Annie Bell.

Cooking by Hand by Paul Bertolli, who first came to national prominence as the chef at Berkeley’s world famous, Chez Panisse, is a book you love to cook from. Written when Chef Bertolli still manned the stoves at his esteemed California restaurant, Oliveto, the book is filled with sage and practical advice and overflows with his respect for the land. He now owns Fra’ Mani Handcrafted Salumi, a great mail-order source for extraordinary Italian cured meats.

Of course, I have to mention The Fundamental Techniques of Classic Cuisine which I wrote with the chefs of and for The French Culinary Institute. I’m very pleased to admit that it won the 2008 James Beard Foundation award for best book “Cooking from a Professional Point of View”.