La Belle Vie, Minneapolis; Le Bernardin, NYC; Taillevant, Paris; Alinea, Chicago
My most tattered cookbooks:
Simple French Food (Olney); Essentials of Classic Italian Cooking (Hazan); Time-Life Cooking Series (Olney); French Provincial Cooking (David); Mastering the Art of French Cooking (Beck, Bertholde, Child); The Complete Robouchon (Robouchon); The Land of Plenty; Sichuan Cookery (Dunlop); Japanese Cooking: a Simple Art (Tsuji)
