Cookbook Confessions: Chef Starters

The first books every chef should have on their shelf.

Earl Briones
March 31, 2025

If you’ve spent any time with me—especially in the last decade—you’ve probably seen me with a cookbook (or three) in hand. My partner has accepted that wherever we travel, I will find a bookstore, whether it’s a hidden gem of a second-hand shop or a specialty culinary store. And if I return home with fewer than a dozen books? Well, that trip was a disappointment.

My cookbook collection is always growing, and my mentees are always asking to borrow them. So, I figured it was time to start sharing my favourites. At the end of the day, I love a good cookbook—not just for the recipes but for the way they offer a window into another chef’s mind.

A cookbook is a deeply personal thing. It’s a story, a philosophy, a love letter to the craft. It’s also one of the best gifts you can give someone. There’s something special about stumbling across a title and instantly thinking of a friend, a family member, or a mentee. Maybe the recipes remind you of something they once cooked for you, or maybe they open the door to new techniques and flavours that might shape their own journey. Either way, a cookbook is more than just a collection of recipes—it’s a way to nourish someone’s soul.

So, to kick off Cookbook Confessions, I’m starting with the essentials. These are the books I turn to time and time again—the ones that have shaped my approach in the kitchen and the first I recommend to anyone starting their own collection.

Culinary Artistry by Andrew Dornenburg, Karen Page

For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefs including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate.

This book is a masterclass in how to think like a chef. It goes beyond recipes, focusing instead on how ingredients, flavours, and techniques interact to create something greater than the sum of their parts. The interviews with legendary chefs give real insight into how they approach creativity, making it an invaluable resource for any cook who wants to move beyond following instructions and start truly understanding the art of cooking. If you want to start developing your own signature style in the kitchen, Culinary Artistry is a must-read.

The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

Kenji has a gift for making the science of cooking accessible, practical, and fun. This book doesn’t just tell you how to cook something—it explains why certain methods work better than others. Ever wondered why salting a steak ahead of time changes its texture? Or why brining isn’t always the best option for poultry? The Food Lab breaks it all down with meticulous testing and clear explanations. It’s a book I constantly revisit, whether I’m troubleshooting a dish or just geeking out over food science. If you love understanding the mechanics of great cooking, this one belongs on your shelf.

Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Volume 1) by Michael Ruhlman

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.

If you want to break free from recipes and start cooking instinctively, this book is the key. Ruhlman strips cooking down to its essential formulas—bread is always flour to water, vinaigrette is always fat to acid. Once you grasp these basic ratios, you can start tweaking and improvising with confidence. It’s an eye-opener for anyone who wants to cook with intuition rather than memorization. Whether you’re making pasta dough, pastry, or stock, understanding ratios will completely change the way you approach food.

The Art of Fermentation by Sandor Ellix Katz

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

Fermentation is one of the most powerful tools in a chef’s arsenal, and Katz’s book is the ultimate guide. Whether you’re making kimchi, miso, or naturally leavened bread, The Art of Fermentation breaks down both the science and the craft in a way that makes it approachable. What I love most about this book is how it encourages experimentation—once you understand the principles, you can start playing around and developing your own unique ferments. If you’re serious about adding depth, complexity, and a little funk to your cooking, this book is essential.

In The Charcuterie by Taylor Boetticher

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.

If you’ve ever wanted to cure your own meats or master the art of charcuterie, this is the book to get. It’s packed with step-by-step instructions for everything from pâté to prosciutto, and it makes what can seem like an intimidating craft feel totally achievable. The depth of knowledge here is incredible, but the writing is also approachable—Boetticher’s passion for meat preservation comes through on every page. Whether you’re a butcher, a chef, or just a home cook looking to take things to the next level, In The Charcuterie is an indispensable resource.

These books have all played a major role in shaping how I cook, think, and experiment in the kitchen. Whether you’re a professional chef, a passionate home cook, or someone just starting to explore the world of food, they each offer something unique. If you add any of these to your collection, let me know what you think—I’m always happy to talk cookbooks!