What is Philip Krajeck’s favorite cookbook?
I have a few for different things. I really like Paul Bertolli’s Cooking by Hand. It’s just really thoughtful, very few photographs. It probably has the best charcuterie section of any cookbook I know. His perspective on food and seasonality and capturing moments is great. And then there’s this French chef named Michel Bras; he has a book called Essential Cuisine. It’s translated in English now. He was cooking this very terroir-driven, modern food that made a huge impact on what food is right now.