The Chef's Library: M.B. Post's David LeFevre on His Favorite Cookbooks
The Chef's Library is a series in which we ask chefs around town to tell us about their favorite cookbooks. Today, we talk to David LeFevre, chef at M.B. Post.
amazon.com Tartine Bread by Chad Robertson
"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.
Want more Squid Ink? Follow us on Twitter or like us on Facebook.