COOKBOOK RECS from my chef bf aka musashi just in time for giting season!! linked in our amazon storefront notes on the books in his words: For the Asian home cooking enthusiast: * Donabe - really delicious Japanese home cooking featuring the donabe pot (ours is from toiro kitchen and the shop owner is the author of this book!). we’ve posted a ton of videos from this so I think our love for it goes without saying. Chef Kyle (owner of Single Thread) is a co-author and he talks about how he loves cooking with donabes at the restaurant. * Jang - good mix of traditional Korean dishes and some less traditional ones. This would be a good book if your friend has bought a tub of gochujang or doenjang but doesn’t exactly know how to use it all up :) For a home cook looking to elevate their game: * Four Horsemen - Our Friendsgiving little gem salad recipe was from here (Jasmine’s absolute favorite salad she’s ever had) and there are a lot of really great recipes and dish concepts here sure to wow For the fine dining lover: * Manresa - great tips on kitchen leadership and food philosophy. David Kinch talks about how a partnership with a farmer created “Manresa cuisine.” These stories have stuck with me since I read it. I like the recipes for inspo, there’s also some slight Japanese influence (lots of dashi use). * Atelier Crenn - You might think since this book is really focused on molecular gastronomy that it might not be that useful but a lot of trends in the kitchen are “trickle down” . There are certain textures and flavors that you can only get by employing some of these techniques (like using stabilizers) so it’s worth For the baker: * Flour Water Salt Yeast - holy grail book for me * Tartine - really enjoyed this book, the techniques are tools are a bit more complex compared to what’s shared in Flour Water Salt Yeast and I always think it’s helpful (to advance your skills) to study different about different techniques. #cookbook #cookbookrecommendations #cheflife #giftideas - @madebymusashi