St. John, London; Incanto, San Francisco; The Black Olive, Baltimore; Mamma Zu, Richmond, VA; Legume, Pittsburgh
My most tattered cookbooks:
James Beard’s American Cookery; Marcella Hazan’s Essentials of Classic Italian Cooking; Steve Raichlen’s Barbecue Bible; Jean Anderson’s The Food of Portugal; Stephane Reynaud's Pork and Sons; Fergus Henderson's The Whole Beast; Richard Olney's Simple French Food