Drew Smith

Author and editor

Gabrielle Hamilton’s Blood Bones and Butter is one of the great food bios, but these are the recipes from the cult restaurant she set up in New York, Prune. When she says tongue, octopus, salsa verde, mimosa eggs, that is not four dishes. It is one. Explosive, well grounded, inspiring stuff.

Beth Vlasich Pav

Chef, Culinary Instructor, Food Stylist

I haven't cooked from it - yet! However, I've read it and I KNOW I'm just going to enjoy cooking the *shiz* out of it. It's simmering right now on my shelf waiting to be savored.

Kasey Wilson

Food & travel writer, broadcaster and author

Garbage chapter is brilliant.

Itamar Srulovich

Co-chef and owner of Honey & Co.

Tyson Cole

Partner/executive chef

Michael Symon

Chef

Paula Disbrowe

Writer, recipe developer and cookbook author

Ted Lee

Author, columnist and TV host

Monica Pope

Chef

Ford Fry

Chef and Managing Partner

Marc Vetri

Chef

Blanche Vaughan

Food Editor, House & Garden