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[ellipsiseats]

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[culinaryagents]

Must-Read Titles for the Aspiring Culinary and Hospitality Professional

We asked chefs, one of our favorite bookstores, and our Twitter followers to share with us what they consider to be essential reading for aspiring culinary and hospitality professionals. Below are the most popular titles that came up, plus a few of our own favorites. Any of these would make a great holiday gift. 

Hospitality: 

"Setting the Table" - Danny Meyer

"The Art of the Restaurateur" - Nicholas Landers

Wine:

"Adventures on the Wine Route" - Kermit Lynch

"Reading Between the Wines" - Terry Theise 

"The World Atlas of Wine" - Jancis Robinson and Hugh Johnson

or "Wine Grapes: A Complete Guide to 1368 Varieties" - Jancis Robinson

Culinary:

"Le Répertoire de La Cuisine" - Louis Saulnier

"Larousse Gastronomique" - Prosper Montagné 

"Flavor Bible" - Karen Page and Andrew Dornenburg

"On Food and Cooking" - Harold McGee

"Letters to a Young Chef" - Daniel Boulud

"Ratio" - Michael Ruhlman 

Extra Curricular: 

"The Art of Eating" - M.F.K. Fisher 

"Heat" - Bill Buford

"Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat" - Grant Achatz

"Blood, Bones & Butter: The Inadvertent Education of Reluctant Chef" - Gabrielle Hamilton 

"My Life in France" - Julia Child

"The Chef Says: Quotes, Quips, and Words of Wisdom" - compiled and edited by Nach Waxman & Matt Sartwell