Essential reading according to chefs

Many chefs regularly create their own cookbook. But for inspiration, they also read quite a few. Or at least browse through them. Which ones do they say you absolutely need to have on your bookshelf?

Jaymz Pool of Amsterdam’s Yokyo doesn’t choose a recipe book, but a handbook: On Food and Cooking by American Harold McGee (see photo): “For anyone who wants to know more about the cooking process itself.”

François Geurds of FG in Rotterdam agrees: “On Food and Cooking beautifully sums up the essence of cooking.”

On Food and Cooking by Harold McGee sums up the essence of cooking.

Syrco Bakker believes your cookbook collection isn’t complete without a basic cookbook such as an Escoffier or Eugen Pauli. “Everyone wants to do exciting, unusual things, but you first have to master the basics,” says the chef of Pure C in Cadzand.

Robert Kranenborg of Thrill Grill recommends Tutto Risotto by former NRC journalist Florine Boucher to anyone who enjoys cooking for themselves. “People often think they can make risotto, but it’s actually complicated to put such a classic on the table.”

Pure by Jonnie Boer is the most beautiful book ever. It’s just not that easy to recreate its dishes at home.

Freek van Noortwijk of Amsterdam establishments Breda and Guts & Glory is a fan of Jamie Oliver’s books. “But Pure by Jonnie Boer really is the most beautiful book ever. It’s just not that easy to recreate its dishes at home.”

Pastry chef Hidde de Brabander, finally, recommends ‘the most beautiful pastry book ever’: Grand Livre de Cuisine by Alain Ducasse. “A monstrously thick book. A bible. Guaranteed to still be good ten years from now. And – unlike many pastry books today – not built on ego. Even though Ducasse himself certainly has quite a substantial ego.”

Text: Marjan Ippel
Image: Harold McGee in Mind of a Chef.