Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.
Mario BataliI would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.
Mario BataliReading is a key feature in the life of every single successful person I have ever met.
Mario BataliThe passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
Mario Batali