Chawadee Nualkhair

This is the standard for anybody who loves Thai food but doesn’t know where to begin. It taught me almost everything I know about Thai food.

I got my first copy at 18, when I didn’t know a thing about vegetarian cooking. Now that I have many more plant-based days in my week, I use it from time to time and get comfort from the hand-drawn recipes.

The very first cookbook I ever bought for myself. I used to read through it at night before bed, fantasizing about the stews and tarts I would someday make. I still make the chili for a crowd!

I got a copy of this book when I went to cooking school at Ferrandi. We called it the “brown book” and had to study it like a bible. It’s still a great resource when I want to make something classically French.

Although I have quite a few of his books, I always go back to this one. When I first got it, it really opened my eyes to what vegetarian food could be. I love all of the recipes.

I recently got this book and have to say I’m really enjoying it, having known almost nothing about Indonesian food beforehand. The recipes are easy to follow and delicious.

This book is comprehensive and the recipes are super clear. It’s everything you need to know about Japanese food in one book.

I got this book from a friend and just love reading it. I especially like the comforting soup recipes and like to make them when I feel down.

Having grown up in America, I miss the food from time to time. You cannot get a more comprehensive look at regional recipes than this book.

I’ll admit it — I use this cookbook A LOT, especially for the tomato sauce and the meatballs. I love Italian-American food. I also think “Goodfellas” is one of the best food movies of all time.