
Top Cookbooks of 2011
Cookbooks
Dr. Nathan Myhrvold with Chris Young and Maxime Bilet, Photographs by Ryan Matthew Smith and Nathan Myhrvold (The Cooking Lab)
Daniel Humm and Will Guidara (Little, Brown and Company)
Mourad Lahlou (Artisan Publishing)
Grant Achatz and Nick Kokonas with Dave Beran, Photography by Christina Seel (Achatz LLC)
Auguste Escoffier, translated by H.L. Cracknell and R.J. Kaufmann J. W. Wiley & Sons (J. Wiley & Sons)
Barton Seaver (Sterling Publishing Co.)
Jennifer McLagan (Ten Speed Press)
Gabrielle Hamilton (Random House Inc.)
Bryan Voltaggio and Michael Voltaggio (Olive Press)
Kurt Gutenbrunner (Rizzoli)
Christina Tosi (Clarkson Potter)
Each year a slew of cookbooks and culinary-credos hit the presses, filling shelves with the collected wisdom of our food industry heroes. Some are narrow in scope—an ingredient, a technique, a chewy personal tell-all—while others attempt (and succeed) at swallowing a tradition, life, national pantry, or concept in its intricate entirety. And while almost all of them are worthy of a place in life’s collected library, the precious real estate of the professional bookshelf requires a bit of personalized, picky editing. So we’ve narrowed down our top picks: cookbooks, memoirs, and culinary guides of all shapes and sizes to fill stomachs, inspire imaginations, and prepare food industry pros for the inevitable challenges and changes of the upcoming culinary year. And for when things (inevitably?) go wrong, we have a list of our top drinks books of 2011 to help you update your cellars, revamp your bar programs, and fill your cups for the year to come.

Modernist Cuisine: The Art and Science of Cooking

Eleven Madison Park: The Cookbook

Mourad New Moroccan

Next Restaurant: Paris 1906

Escoffier: Le Guide Culinaire: The Original, Unabridged Translation Into English

For Cod and Country

Odd Bits: How to Cook the Rest of the Animal

Blood, Bones & Butter: The Inadvertent Education of a (Reluctant) Chef

VOLT Ink.: Bryan Voltaggio & Michael Voltaggio. Recipes. Stories. Brothers.

Neue Cuisine: The Elegant Taste of Vienna
