“IL TALISMANO DELLA FELICITÀ”, BY ADA BONI (ed. Colombo)
Véronique Philipponat “My ex-husband spent his childhood in Italy. I obviously took to Italian cuisine straight away, as a good French girl from the provinces who, in my childhood, overcooked “noodles”! This book – just the title!!! –, it is the bible of Italian cuisine, and it is in original language: reading a recipe means finding yourself immediately at a café terrace, Piazza Farnese, in Rome. It was in this book that I learned risotto, the recipe that I master best (I always have frozen broth in the freezer, because what counts in risotto is the broth). And also all the pasta: alla carbonara (which I missed once three years ago, we’re still talking about it), alio e olio, or even puntarelle with anchovies, il sugo di pomodoro… So this book, it’s much more than a book for me, it’s a part of my life! »
“MOMOFUKU”, BY DAVID CHANG AND PETER MEEHAN (ed.Hachettecuisine)
Constance Dovergne “I got my education in food by scouring all the Chinese, Thai, Vietnamese and Japanese restaurants in the city with my older brother when I moved to Paris. It was he who gave me this cult cookbook by chef David Chang, the rock star of pan-Asian cuisine in New York. He taught me everything about fermented pickles, miso, kimchi, gochujang… products that have become essentials in everyday cooking. »
“JERUSALEM”, BY YOTAM OTTOLENGHI AND SAMI TAMIMI (ed.Hachettecuisine)
Nathalie Dupuis “I have a passion for Yotam Ottolenghi. “Jerusalem”, which has just been reissued, is a real journey! As soon as I leaf through it, I smell honey and pistachios. I very often cook basmati rice with chickpeas, raisins, curry, herbs and onions for the children… Which my son, now an adult and vaccinated, prepares regularly. »
“THE COOKBOOK”, BY ANDRÉE ZANA MURAT (ed. Albin Michel)
Léa Cauquil “I use this bible a lot, not very sexy because it doesn’t have any photos or embellishments, but it’s super effective! It was given to me by my mother when I moved into my studio at 20 years old. There are all the possible recipes and it allows you to try out somewhat “tratratra” dishes like beef bouguignon or vichyssoise, even when you don’t know how to cook. A little extra, each recipe has its more basic alternative. My family bests are chicken basquaise and chicken-coconut milk curry. »
“CUISINE MADE IN USA” BY JULEE ROSSO AND SHEILA LUKINS (ed. Hachette)
Soline Delos “When this book landed at my house, I miraculously went from chicken pasta gratin to chutney! I, who am a poor cook, found in this recipe – the best ratio of bluff/time spent in the kitchen – something to overcome my apprehensions and create illusions about my talents. And this, while testing the loyalty capital of my friends who, for ten years, have inevitably eaten the same dish. “Without getting tired”, they say! »
“THE 200 BEST BISTRO RECIPES”, BY PATRICIA WELLS (ed. JC Lattès)
Alix Girod De L’Ain “This book was given to me when I was a newlywed and I learned how to make a stew almost as legendary as my grandmother’s and the best crème caramel in the world (there are always milk stains on the page). These recipes appear in an elf that is passed on to each child in the family when they leave home. They can thus concoct dishes that are easy to cook and comfort, like love! »
“I KNOW COOKING”, BY GINETTE MATHIOT (ed. Albin Michel)
Olivia de Lamberterie “I’m not a great cook but I have a favorite book, an edition given to me by my mother when I left home. On the cover, a lady wears an apron and a competitive blow-dry, she lowers her eyes modestly, her goal is to feed her family well, not to impress! What have I done the most? Blanquette – without cream! –, and the chocolate mousse – chocolate, eggs, butter and that’s it! »
“IN MY KITCHEN”, BY ELVIRA MASSON (ed. Marabout)
Julia Dion “It was either “Easy recipes” by Françoise Bernard, which dates from 1965 and whose dishes are classified in alphabetical order – no joke – or this cheerful book. I like Elvira Masson’s kitchen design: simple, generous and multicultural. Roasted fennel with harissa, 1990s tomato tart, eggplant polpette… we feel like we can achieve anything, it’s delightful! »
“THE SILVER SPOON”, COLLECTIVE (ed. Phaidon)
Ilaria Casati “A monument of Italian cuisine that women have passed down from generation to generation. “Il Cucchiaio d’Argento” was given to me at 20, when I moved abroad. I can still see my mother entrusting it to me, like a cultural and family witness. When I open it, a wave of nostalgia washes over me. Because this book brings together all my memories but also everything my mother taught me: healthy, generous, gourmet cooking, like her radicchio risotto recipe, one of my signature dishes. »
“LES PETITS GÂTEAUX D’ALSACE”, BY SUZANNE ROTH (ed. de la Nuée Bleue)
Catherine Robin “It’s the only inheritance from my Alsatian grandmother. A real treasure that I take out every early December to make the famous Christmas bredele. Every year, I tell myself that we should try sweet pretzels or almond horns, but, invariably, the appeal of the cinnamon “butterbredele” (so easy to make) is stronger than anything! “.
