Lisa Q. Fetterman

Lisa Q. Fetterman

Cofounder and CEO of Nomiku

https://nomiku.com
Lisa, along with her husband and best friend created Nomiku. She was recently named Forbes and Zagat 30 Under 30. Lisa’s culinary sensibilities were honed at the best restaurants in the world like Babbo, Jean Georges, and Saison. She has a sophisticated writing and editing background with a BA in Journalism from the prestigious NYU Arthur L. Carter of Journalism and worked for the Hearst Corporation in their digital media department, helping to publish multiple New York Times Bestsellers with SMITH Magazine

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Lisa Q.'s favorite cookbooks

Kyotofu

Kyotofu

I'd never encountered a book for Asian desserts before and I loved Kyotofu in New York. This is the only way now to eat their desserts now that I'm on the West Coast. The recipes are easy but the flavors are complex.

Everyday Harumi

Everyday Harumi

Harumi Kurihara

There is Japanese food that exists outside of izakaya, ramen, and sushi. The everyday exquisiteness of savoring great ingredients, the expression of comfort and love in cooking styles.

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Chez Panisse Vegetables

Chez Panisse Vegetables

Alice Waters

The aesthetics of this book make it epic like a bible. It tells you so much about each vegetable and then gives you a recipe much in the style of MFK Fisher. The recipes aren't just listed procedure or quantities, it's a story about how you cook the vegetable.

Tartine Bread

Tartine Bread

Chad Robertson

This is bread porn. And chill. It's so relaxing to leaf through this book. AND the cover is soft like bread, they crazy for this one. You can teach yourself to bake bread from NOTHING with this book.

Alinea

Alinea

Grant Achatz

One recipe requires a step that's a month long. This is definitely an aspirational book and totally transforms the way you think about your approach to food.

The French Laundry Cookbook

The French Laundry Cookbook

Thomas Keller

An iconic book that in many ways is the quintessential fine dining restaurant book. Nothing that came before comes close to matching the way it truly encapsulates the spirit and ethos of a great restaurant at the height of its powers. Aside from being hugely influential on all restaurant books since, it features a parable in which Thomas Keller murdalizes a bunny rabbit, which is basically the best, weirdest thing ever.

René Redzepi: A Work in Progress

René Redzepi: A Work in Progress

René Redzepi

Amazingly enjoyable and infinitely readable about the process of a visionary. They know there's no way you can cook from their cookbooks, but you'll become a better cook and creative person in general by going into the mind of this chef.