Chef Larry Forgione opened An American Place in New York in 1983 to celebrate the broad range of American-grown ingredients and culinary traditions. The book is all-inclusive, and is arranged into three sections: “From America’s Shores,” “From Forests and Farms,” and “From America’s Bakeshops.” New England seafood, Southern barbeque, California cuisine, it all comes together in Chef Forgione’s cooking.

Cookbook by the Japanese restaurant in New York. Complex flavor combinations and beautiful presentations.

The Red Cat opened in Chelsea in 1999 and serves innovative American and Italian-American cuisine. Owner Jimmy Bradley combines culinary traditions from his Italian background with those of his birthplace in New England, and influences from the New York restaurant world. Drawing from these diverse influences, he breaks a lot of rules, and comes up with a lot of unusual but delicious dishes. Cucumber, Watermelon, and Fennel Salad; Asparagus and Eggs, with Bacon Tempura; Crispy Fried Rabbit with Celery Root Remoulade. Lots of great seasonality; from Scallops with Morel Risotto and Pea Sauce to Duck Breasts with Roasted Fall Root Salad and Truffle Vinaigrette.

A completely over-the-top cookbook by a completely over-the-top restaurant. Alinea is to Chicago what Per Se is to New York. You’ll spend a fortune, but you truly will have an unforgettable experience (I’ve never eaten at either, but my friend went to Per Se once). Extraordinary photography: of the dishes, work in the kitchen, dining room, etc. Amazing presentations, unusual and unheard of flavor combinations, and a lot of other really cool stuff. There are tons of recipes but don’t expect to actually be able to use any of them. Not at home at least.

Great classic French brasserie recipes and Bourdain’s endless wit. Not your typical cookbook – great reading fun, especially for a pro cook who can relate to his quips & quibbles. For the home cooks, it gives an inside look at how we crazy guys in the industry think and work.

One of my favorite restaurants in New York City, as well as one of the most popular. Most of the dishes are based on classic Italian and French recipes, with modern American interpretations, and influences from other cuisines (Indian spices, Middle Eastern peppers, etc.) The dishes are not overly complicated, which means most recipes are not difficult and for the most part do not require hard-to-find ingredients. Includes wine suggestions for each recipe.

I have both Union Square Cafe cookbooks and enjoy both of them equally well. They are both in the same format, both have great recipes, and they complement each other very well.

The closing of Lever House Restaurant in April, 2009 sent shock waves throughout the New York City restaurant world. Which would be next to go, and how would fine dining get through the tough times?

The spirit of Lever House lives on in this book, which gives an inside look at both the inspired menu, and the futuristic dining room. A very readable book, with lots of great photos, and explanations of many techniques.

Aquavit, one of my former employers, is a 3 star Swedish restaurant in New York. This is Aquavit’s cookbook, a showcase of Scandinavian cuisine put together by head chef Marcus Samuelsson. Learn how to cure salmon (gravlax), pickle all types of vegetables, make Swedish meatballs, and recreate classic Aquavit dishes such as the lobster roll and cured duck breast. Lots of beautiful photography of the dishes and of Marcus working in the kitchen, he never being one to shy from the camera.

The first time I cooked Mexican food was when a friend of mine invited me to her house for a Mexican-themed dinner party. I found a few Mexican cookbooks at the library, and this was the best one. It provides a great overview of traditional Mexican cuisine, not just tacos, enchiladas, etc. What I like best are the sauces: deep, earthy sauces based on purees of broiled peppers, tomatoes, and red onions, a fair amount of hot chiles thrown in, some fresh cilantro, etc. Another great thing the author does is break up the longer recipes into stages, making it very easy to do all the prep for a dish in advance, and then assemble it for service.