The Chef's Library is a series in which we ask chefs around town to tell us about their favorite cookbooks. Today, David Myers, chef at the newly opened Hinoki & The Bird, tells us about his favorite books.

Washoku by Elizabeth Andoh: “I love that this book captures the essence of Japanese home cooking. It's all about the seasons and the spiritual connection.”

Charlie Trotter's by Charlie Trotter: “This is the very first cookbook that inspired me not only on culinary level but also on a motivational level. With this book, I realized I had found a home and connection, not only with food but also his philosophy of cooking. This is a book I still use to this day.”

Japanese Farm Food by Nancy Singleton Hachisu “I love everything about this book. The story of how she got to Japan, her simple food that she cooks daily, and the amazing pictures. I'm cooking out of this book right now.”

Meditations on Transcendental Gastronomy (or The Physiology of Taste) by Brillat-Savarin: “I have a first edition given to me by Charlie Trotter and it's my most cherished cookbook. I love Savarin's writing. His recipes transport me back to a different age, yet still make me want to cook like this.”

See also: The Chef's Library archives.

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