“I have a kind of huge collection that spans a few shelves,” LeFevre admits. We asked him to choose a few that stand out in his mind.
For straightforward, seasonal cooking: “I like the Canal House cookbooks as a reference for simple, but not boring food that has soul.”
For baking: “Tartine Bread by Chad Robertson is great for showing anyone how to make breads in or out of a restaurant.”
For the science nerd side of cooking: “Harold McGee's On Food and Cooking gives interesting info on the “why” behind the technique.”
For motivation: “Ma Gastronomie, by Fernand Point, for the inspirational old school quotes that make you want to stay behind the stove.”
See also: The Chef's Library archives.
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