<http://schema.org/articleBody>
"They\u2019re everywhere, from our staffers\u2019 kitchens to those carefully curated boutique shelves. They\u2019re the resourceful\u2014and profoundly influential\u2014books that drive the way we cook today. \u201CIf the book\u2019s design wasn\u2019t inspirational enough, the hippie-chic recipes from this fashionable Brit-helmed bakery in Paris make you want to hunker down with a pot of organic Earl Grey and a slice of lemon cake made with rice flour (and, yes, over four sticks of butter). Even the scones get a handful of wheat germ.\u201D \u2014&lt;em&gt;Christine Muhlke, executive editor&lt;/em&gt; \u201CThis book from the San Francisco master demystifies bread baking, making the art of flours and fermentation understandable. Reading through it helped us take significant steps in the bread baking at my restaurants.\u201D \u2014&lt;em&gt;Christian Puglisi, chef, &lt;a href=\"http://www.restaurant-relae.dk/en/manfreds-vin/\" target=\"_blank\"&gt;Rel\u00E6 and Manfreds &amp;amp; Vin&lt;/a&gt;, Copenhagen&lt;/em&gt; \u201CBath chaps. Welsh rarebit. These are the true songs of British cooking. Henderson first arranged them in 1999 in a volume that soon had the value of a rare album by an important band. The Complete Nose to Tail finally puts all his writing and recipes together with handsome photographs.\u201D \u2014&lt;em&gt;&lt;strong&gt;Sam Sifton&lt;/strong&gt;, senior editor, The New York Times&lt;/em&gt; \u201CThe book that you need to make the most of your farmers\u2019 market haul. Slater writes as a gardener faced with a \u2018what do I do with all these [fill in the blank]?\u2019 dilemma. He answers the challenge with recipes that are simple, wide-ranging in flavor and in preparation, and served with a side of dry wit.\u201D \u2014&lt;em&gt;Scott DeSimon, deputy editor&lt;/em&gt; \u201CPlenty changed the way we experience vegetables. Ottolenghi replaced flavors we\u2019re used to with unexpected ones\u2014like purple basil and za\u2019atar\u2014allowing us to do totally new things. It\u2019s been a best seller in my shop since the week it came out.\u201D \u2014Celia Sack, owner, Omnivore Books on Food, San Francisco \u201CI put this series on a pedestal alongside such timeless works as &lt;em&gt;Julia Child\u2019s Mastering the Art of French Cooking&lt;/em&gt;. They teach how to cook real food. The recipes are accessible and innovative, rooted in tradition, and guided by seasonality.\u201D \u2014&lt;em&gt;Alice Waters, founder, &lt;a href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\"&gt;Chez Panisse&lt;/a&gt;, Berkeley, CA&lt;/em&gt; \u201CNot everyone is as lucky as I am to be able to call Andy with questions. Fortunately for everyone else, there\u2019s this book. His knowledge of Thai cooking is as deep as his willingness to share it.\u201D \u2014&lt;em&gt;Danny Bowien, chef, &lt;a href=\"http://missionchinesefood.com/\" target=\"_blank\"&gt;Mission Chinese Food&lt;/a&gt; and &lt;a href=\"http://missioncantinanyc.com/\" target=\"_blank\"&gt;Mission Cantina&lt;/a&gt;, San Francisco and NYC&lt;/em&gt; \u201CTanis has a magical way of recontextualizing foods you know so they\u2019re fresh all over again. I saw his ambrosia salad recipe and was whisked back to the \u201970s. Then I saw it suggests unsweetened coconut flakes and kumquats, and wondered, \u2018Why didn\u2019t I think of that?\u2019 With this book, I don\u2019t need to.\u201D \u2014&lt;em&gt;Amanda Hesser, cofounder, &lt;a href=\"http://food52.com/\" target=\"_blank\"&gt;Food52&lt;/a&gt;&lt;/em&gt; \u201CWriter JJ Goode channels Bloomfield\u2019s voice (and British accent) so well, you almost think you\u2019re sitting in a pub with her, throwing back a pint. If there is a model for a new, more engaged celebrity-chef cookbook, this is it.\u201D \u2014&lt;em&gt;Adam Rapoport, editor in chief&lt;/em&gt; \u201CThere is no more influential chef in high-end cuisine over the last decade than Ren\u00E9 Redzepi. Like the best couture fashion, his recipes will inspire you, even if you don\u2019t cook from them (which you probably won\u2019t).\u201D \u2014&lt;em&gt;Alex Grossman, creative director&lt;/em&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/entertaining-style/gift-guides/slideshow/the-new-canon-of-cookbooks?slide=11>