The 5 Best Food/Chef Books I read in 2022
Welcome to 2023! There was a lot of content produced last year in the food world, and we all consumed our fair share of brain food. This past year I read plenty of books, but there are 5 that taught me the biggest lessons. These lessons helped me grow as a chef, professional, writer, and rounded out some skills outside of work! I wanted to share the 5 books, and what I learned working through them with you in hopes you will see growth yourself. The books are listed in no particular order. At the end of a brief explanation, I have also provided a few helpful reviews from industry professionals.
Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect by Will Guidara
Unreasonable Hospitality follows the story and mindset of Will Guidara as he began his journey at Eleven Madison Park (EMP) in New York City. Now, EMP is widely regarded as the best restaurant in the world, and the best in the United States. It took a long time, and a lot of special ideas to get there
Author Will Guidara guides you through skills, mindsets, ideas and focuses throughout the world of hospitality.
This was THE most helpful, and my favorite book I read in 2022
"Will Guidara is one of the very best in the hospitality business, but this book is for everyone. His insights on how to be a great entrepreneur cut through the noise." – David Chang, chef and founder of Momofuku, and host of Ugly Delicious
“Will Guidara weaves heartfelt stories and keen observations to illustrate how purposeful, no-holds-barred hospitality satisfies our essential need to belong. An exceptional book for anyone or any organization aiming to excel at human connection.” – Danny Meyer, CEO of Union Square Hospitality Group and author of Setting the Table
2. Butchering Poultry, Rabbit, Lamb, Goat and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth
This is a pretty niche book to have on the list, but the quality I found to be astounding
Nearly every species is covered, and the information is shown clearly. This guide is a great starting point for those just getting into the industry, or for industry professionals looking for a bit more information
"These are not mere how-to guides: they are the equivalent of in-depth college courses."
— Countryside Small Stock Journal
"It’s informative, it’s comprehensive, and above all else, it’s reverent and respectful of the animals giving their lives so we can live ours.”
— Hobby Farms
3. Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition by Andrew Friedman
The Bocuse d”Or is the premier cooking competition in the world for Chef’s. It does not receive much publicity on normalized cooking networks, so the public isn’t as informed about this
Knives at Dawn follows the 2009 USA team of Chef Tim Hollingsworth and Adina Guest as they compete for world glory
This competition features the most esteemed chefs on the planet. Most chefs in the competition are owners of multiple michelin stars, world championships in different categories, and are arguably the best chefs in their respective country
This is a great book for people looking to adjust their mindset, or to get more competitive. You’ll pick up problem solving, motivation, and maybe a few new techniques as you make your way through this one
“In 2009, Paul Bocuse himself enlisted legendary chefs Daniel Boulud and Thomas Keller (well-known for his obsession with perfection) to field the U.S. team. French Laundry chef Timothy Hollingsworth and his commis, Adina Guest, continued to work their grueling day jobs over three-and-a-half months of intense training, and set the bar for future U.S. brigades. If you don't already know the outcome, restrain yourself from Googling the results, and let Friedman sweep you up with his culinary page-turner.” --Brad Thomas Parsons
4. Notes from a Young Black Chef: A Memoir by Kwame Onwuachi
Kwame Onwuachi is proving to be one of the best chefs of our current generation. You have seen him on just about every major televised food production, and most notably, Top Chef
This book digs into his upbringing. How he was taught, the problems he went through, moving at a young age back to Africa, and how he navigated the media with opening a major restaurant in the United States
Hearing how Chef Onwuachi approached challenges in his life, and how he overcame them was extremely inspiring, and helped me become more resourceful
“Notes from a Young Black Chef might be the literary heir to Kitchen Confidential. . . . With the same mix of brutal honesty, behind-the-scenes anecdotes, and atmosphere-conjuring prose. But Onwuachi’s story is completely his own.” —Entertainment Weekly
“A young black chef’s raw and gritty tale of survival, ingenuity, and hustling. Kwame takes us on this journey where he eventually finds himself captivated by the culinary world of fine dining.” —Carla Hall, author of Carla Hall’s Soul Food: Everyday and Celebration
5. The Daily Laws by Robert Greene
This is the only book on the list that is not a food book. However, using this guide as an organizational tool in your kitchen and everyday life
Contents, stories and thoughts like:
“Concentrate on maintaining a high sense of purpose, and the success will flow naturally”
“Always stick to what makes you weird, odd, strange, different. That’s your source of power”
“You were obsessed with it as a child for a reason. Reconnect with it”
Daily Law: Appearing better than others is always dangerous, but most dangerous of all is to appear to have no faults or weaknesses. Envy creates silent enemies. Defuse it by occasionally downplaying your virtues. (The 48 Laws of Power, Law 46: Never Appear Too Perfect)
These books helped fundamentally change me as a person and as a professional in 2022. Finding worldly viewpoints and taking time for reflection is incredibly important in today’s ever-changing society. Have a great weekend, and read something good!
Stephen