Looking for some new cooking inspiration? We’ve got you covered.
Two weeks ago we launched our Pittsburgh Chefs Share… series where we set out to know some of our favorite chefs a little better. This week we’re curious about the cookbooks that inspired our some of our favorite dishes across the city.
What is a cookbook that you draw inspiration from?
Chef Bethany Zozula of Whitfield
“I have a couple of my favorites. Culinaria – it’s a series by countries. Culinaria Russia: Ukraine, Georgia, Armenia, Azerbaijan is one of my favorites. I worked for a Georgian chef so I can find some things he did, and my family is Ukrainian so I like to look in there. Another is Chez Panisse Vegetables. It’s all vegetables, all really great, simple recipes.”
“I think the book that has had the biggest impact for me was Boulevard: The Cookbook (an oldie but goodie), and most recently not so much books with recipes per se, but books that talk about a philosophy behind cooking. René Redzepi‘s Journal (chef of Noma) that was bundled with his last cookbook is a good example. Just a brutal account of the restaurant biz in general and how you can be ranked #1 in the world but still have a lot of the same problems as the rest of us.”
Chef Roger Li of Umami, Ki Ramen, and Ki Pollo
“I always have this book handy, Morimoto: The New Art of Japanese Cooking“
Chef Jessica Gibson of Altius and Bistro 19
Chef Justin Severino of Cure and Morcilla
“One cookbook I try to recommend is Cooking by Hand by Paul Bertolli. In addition to really great recipes and instruction, it has a beautiful first-hand account of this guy’s experience with balsamic vinegar and prosciutto.”
“So many books have inspired different aspects over the years. With two restaurants spanning from casual to high end I find myself perusing a myriad of books. The book that has been inspiring me since I was a little kid is The Captain’s Cookbook, it contains recipes used by actually fishing boat captain’s and my Mom had it when I was little kid and the passed it on to me. It was written in 1979 and has amazing hand done writing and drawings.”
“Marcella Hazan [has a] great solid traditional Italian recipes that inspire the Italian staple of keeping food fresh, simple and flavorful.”
Click here to read Pittsburgh Chefs Share Their Favorite Neighborhood.
Thanks to all of the chefs for their participation!
If you’re a Pittsburgh chef who would like to be included in next series, please email: email@example.com.
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