So you’re putting together your holiday shopping list. You’ve got your gadget geeks squared away. Book lovers, done. Music nerds, check. Design obsessives, check. But what to get for the serious foodies in your life? You know the type: the ones with a dedicated shelf of wine stained cookbooks, a meticulously organized spice rack and utensil drawer. Well, we’ve got you covered. We asked Ron Roselli, Executive Chef extraordinaire at The Standard Grill at The Standard, High Line, to put together his list of essential books that every serious cook should read, know, and love. With any luck, after adding your gift to their collection, you’ll be invited over to enjoy the fruits of their labor.
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
"It’s all about the science of cooking and how food reacts to different methods and techniques."
Le Guide Culinaire by Escoffier
"The foundation for all chefs. Classic techniques and recipes from the godfather of French cookery."
Mastering the Art of French Cooking by Julia Child
"Great for professional and home cooks alike."
Elbulli by Ferran Adria
Noma by Rene Redzepi
"Techniques-driven food that’s been transformed into something new from these Michelin-starred chefs. Although it’s not my style of cooking, they still inspire me to look at food differently and even employ new techniques to even the most rustic dishes."
The French Laundry Cookbook by Thomas Keller
Ad Hoc at Home by Thomas Keller
A Return to Cooking by Eric Ripert
"I find myself looking through these books on a regular basis for inspiration. I actually read A Return to Cooking at a Barnes & Noble in one day from cover to cover."
Salt by Mark Kurlansky
The Big Oyster by Mark Kurlansky
Cod by Mark Kurlansky
"For the nerd in me, these books are all about the history of a single item."
The Third Plate by Dan Barber
"This book is about how we eat and the current food movement of farm-to-table. Informative about the history on food and the philosophy of agriculture."