Aliza Green

When I only owned three cookbooks, this was one I turned to over and over for its anecdotes, authentic recipes, and charming drawings.

I discovered this magnificent tome on a trip to Italy and was so inspired that I contacted the author to work on a translation. By far the best book on Italian regional cooking in 27 or more editions.

I spent several summers in Mexico as a young teen, fell in love with the food and later turned to Kennedy's influential book to learn to cook it for myself.

I came across this little but jam-packed book in a used book store and have turned to it again and again for information and inspiration about herbs and spices. It's still one of my most precious possessions.

I had the pleasure of meeting and working with Marcella Hazan after her book inspired the owners of a soon to open Northern Italian restaurant to hire her as their consultant and hire me as their chef.

This great big book (I love reading long and complex books) by an Australian chef, was part of the inspiration for my own book, Starting with Ingredients. I love to read cookbooks from other places in the world to give me a fresh point of view.

A small but influential cookbook published in 1973 before sophisticated Northern Italian cooking was much known in the US. Every recipe I ever made from this book has been wonderful.

This book spoke to my heart and soul and validated my own style of unpretentious, local and seasonal ingredient-driven cooking. So many wonderful recipes here!

David is a wonderful writer whose romantic vision of sun-kissed Mediterranean food and casual, literary writing style I continue to admire. One of the very first cookbooks I ever read, since my mom purchased a copy when it was first published in 1950.

A low-key classic about country-style, seasonal Southern Food with recipes, tales, and an appealing culinary sensibility that continues to inspire me.