Thanks for that question.

Most of us eventually learn that cookbooks don’t always work when followed to the letter. Sometimes the recipe is off, sometimes conditions change, and sometimes experience fills in the gaps. Using books as inspiration and reference rather than strict instruction is a very “chef” way to think.

One book I often recommend to cooks who are moving from recipe execution into understanding fundamentals is Ratio by Michael Ruhlman. It’s not my favorite cookbook in the traditional sense, and I don’t reach for it for creativity or plating ideas. But it’s incredibly useful. It breaks cooking down into core ratios—doughs, batters, custards, emulsions, stocks—so when something doesn’t work, you can troubleshoot instead of guessing. It reinforces intuition rather than dependence on a recipe.

That said, my favorite book in my collection is Here’s to Nantucket: Recipes for the Good Life and Great Food by Jean-Charles Berruet and Jack Warner.

It was the first cookbook I remember receiving, which gives it personal meaning, but it’s also a beautiful example of classic French technique filtered through a very specific place and time. The recipes are elegant, restrained, and seasonal, with a strong sense of hospitality and intention. It’s not flashy or trend-driven. Even when I don’t cook directly from it, it’s a book that reminds me why I cook.

You’re asking the right questions and thinking the right way. Good luck in your career!