Susan Burdian

Reads like hand-written instructions left by a close friend, while I rummaged through his kitchen, listening to a playlist he left cued up for my enjoyment. The recipes are wildly exciting but the food still feels casual, like a back yard barbecue (if that barbecue included the freshest farm produce, exotic ingredients from Southeast Asia, and a freshly killed pig you butchered yourself). Zak Pelaccio's recipes stretched me as a chef, in the most grounded way.

For cold winter days in NYC when I'm longing for a margharita and a hammock under a shady palm tree.. for days I'm craving brightness, warmth, and soul.. these simple, beautiful recipes transport.

Matthew and Sarma did something extraordinary with vegan/raw food cuisine, they moved the boundaries far beyond what had been imagined at that point in time. This book, and their NYC restaurant, Pure Food & Wine, were game-changers for me, revealing a glimpse of what was possible, and how I needed to evolve.

Indulging my love for Mexican food is a constant quest.. Cantina is full of solid, delicious basics.

Aesthetically gorgeous and deeply soulful. The list of celebrated chefs included in this book is weighty and impressive, but gathered for the purpose of highlighting the importance of beautiful ingredients, and shine the spotlight on the producers & artisans of those ingredients. As a chef, the relationships I develop with my suppliers are the difference between good and great on the plate.

Patria was a favorite NYC restaurant of mine that broke my heart when it closed. I am only consoled by my treasured copy of Nuevo Latino, which was given to me as a birthday gift by someone who couldn't possibly know how much I would appreciate it years later. Traditional Latin & Caribbean flavors, done with sophistication and sex-appeal. The Patria Pork with Boniato Puree and Black Bean Broth, or Sugarcane Tuna with dried shrimp salsa.. yum.

My copy is littered with post-it notes. Parma Lakshmi's recipes, influenced by a life lived in all corners of the globe.. are unpretentious and beautiful, but big and complex in flavor. This book gave me permission to break a lot of rules, and to go with my instincts.

It's just vegetables.. next-level vegetables. Plenty has been said about the genius of Plenty, and all of it true. Yotam Ottolenghi has inspired millions of us to look at vegetables with fresh eyes. He has moved the ball forward.

Who wouldn't want to cook with Jean-Georges at home? As one of my culinary idols, I made it my business to get a job at one of his restaurants straight out of culinary school and it was revelatory. This book is more accessible, but just as delicious.

Does anyone layer flavors & textures more deliciously than Bobby Flay? File this collection of recipes under "more is more".