Food writer and restaurant critic
I'm obsessed with any variation of pho. Andrea really arms home-cooks with easy-to-follow techniques for making knockout dishes -- pho and beyond.
Rose Levy Beranbaum
My owner of my favorite NYC bookstore led me to Rose for teaching myself to make any kind of cake. It's a tremendous resource.
Some of my favorite restaurants are Sichuan here in Pittsburgh (and New York) and there's no better English-speaking guide through the flavors of this captivating regional cuisine.
It's my Italian cooking go-to.
My desktop look up for how to cook a dish or make a sauce before I go to riffs from home cooks and restaurant chefs.
I love exploring regional cuisine and love Katie's voice in her first cookbook -- along with the photos, the characters, and the straight-from-Rome recipes.
Mark always reminds me that cooking need not be precious and there are a lot of approaches to tackling a new dish (and anxiety need not be part of the experience).
I love this cookbook for its emphasis on ingredients and the reminder of who and what makes California cuisine so captivating.
Perhaps the book I'm most excited to use this summer is this one, the most comprehensive modern book on canning and preserving in America.
It's hard to choose just one Wolfert book among the top ten, but I love reading her recipe headers on who she's met and how different cultures use grains and greens.