Chefs and Restaurants

Chefs Share the Cookbooks that Inspire Them Most

Plate Staff

The Four Seasons of Italian Cooking (Time-Life Education, 1998) by A.J. Battifarano and Alan Richardson inspires me for the thoughtful simplicity of the food, the seasonality of indigenous ingredients and the soulful, rustic elegance. —Bruce Kalman, Prime Pickle Co., Los Angeles