Jeff Stutsman

I love the way these two approach food and cooking. The way they break down common techniques and ingredients is always insightful and thought provoking.

Such a great portrait of the flavors and people of Thailand. His passion and commitment to exploring and understanding this country's cuisine is a remarkable and has really changing the way we think of Thai food in this country.

The finesse Waters cooks with and her passion for local foods are contagious. She provides such great insight into how to have a healthy relationship both with food and your community.

This book is an American classic. When I first started cooking, I would rifle through different cookbooks looking for the right recipes. More often than not, I would find it here.

This is another page turner for anyone who loves learning about the science of food and how food works. It is also an indispensable tool for anyone who is interested in or practices fermentation.

This book features a great collection of Japanese ingredients, recipes, and techniques.

The level of execution in his kitchens comes through in his books. The do's and don'ts and precision given in all the recipes is so useful, particularly in when it comes to breads and pastry which can be so fickle.

The simple and clear frameworks laid out in this book helps make scaling and remembering recipes so easy. I also love that this book encourages readers to explore their own creations.

Shurtleff and Aoyagi have made unmatched and astonishing contributions to the English language about Southeast Asian fermentation. They have opened the doors to so many Southeast Asian techniques and traditions.

This is a beautiful book with great insights into rural Japanese food and living.