Jeff Stutsman

Director of Operations, Momofuku Culinary Lab

Biography

An Amherst, Massachusetts native, Jeff Stutsman earned his degree in food science at the University of Massachusetts while also cooking in local restaurants. After graduation, he worked in food research and development before relocating to NYC to attend the French Culinary Institute. Jeff joined Momofuku in 2013 and is the Director of Operations at the Culinary Lab.

Ideas in Food: Great Recipes and Why They Work

Aki Kamozawa and Alexander Talbot

I love the way these two approach food and cooking. The way they break down common techniques and ingredients is always insightful and thought provoking.

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand

Andy Ricker and JJ Goode

Such a great portrait of the flavors and people of Thailand. His passion and commitment to exploring and understanding this country's cuisine is a remarkable and has really changing the way we think of Thai food in this country.

The Art of Simple Food

Alice Waters

The finesse Waters cooks with and her passion for local foods are contagious. She provides such great insight into how to have a healthy relationship both with food and your community.

The Fannie Farmer Cookbook

Fannie Merritt Farmer

This book is an American classic. When I first started cooking, I would rifle through different cookbooks looking for the right recipes. More often than not, I would find it here.

The Art of Fermentation

Sandor Ellix Katz

This is another page turner for anyone who loves learning about the science of food and how food works. It is also an indispensable tool for anyone who is interested in or practices fermentation.

The Japanese Kitchen

Hiroko Shimbo

This book features a great collection of Japanese ingredients, recipes, and techniques.

Bouchon Bakery

Thomas Keller and Sebastien Rouxel

The level of execution in his kitchens comes through in his books. The do's and don'ts and precision given in all the recipes is so useful, particularly in when it comes to breads and pastry which can be so fickle.

Ratio

Michael Ruhlman

The simple and clear frameworks laid out in this book helps make scaling and remembering recipes so easy. I also love that this book encourages readers to explore their own creations.

The Book of Tofu and Miso

William Shurtleff and Akiko Aoyagi

Shurtleff and Aoyagi have made unmatched and astonishing contributions to the English language about Southeast Asian fermentation. They have opened the doors to so many Southeast Asian techniques and traditions.

Japanese Farm Food

Nancy Singleton Hachisu

This is a beautiful book with great insights into rural Japanese food and living.