Want to Cook Like a Best New Chef? Start With Their Books — All 300-Plus of Them

The fact that over 300 chefs honored by Food & Wine’s prestigious “Best New Chef” award have gone on to write cookbooks is a testament to how central the format is to their careers and culinary philosophy.

Here’s a breakdown of why these books are such a valuable resource and how you can start cooking from them.

Why “Best New Chef” Cookbooks Are Special

These aren’t just collections of recipes; they are culinary manifestos. They offer a unique window into the mind of a chef at a pivotal moment in their career.

• A Snapshot of a Movement: The award captures chefs who are defining the culinary conversation right now. Their books often reflect the most exciting contemporary trends, from hyper-local foraging and fermentation to global fusion and modernized comfort food.

• Deep-Dive into a Point of View: Unlike all-purpose cookbooks, these are often highly personal. They explore a specific cuisine, a regional obsession, or a unique technical approach in depth. You’re not just learning to cook a dish; you’re learning a whole culinary ethos.

• Accessibility to Fine Dining: These books demystify the techniques and flavors of high-end restaurants. They provide the “why” behind the “what,” teaching you how to balance flavors, texture, and acidity like a pro, all in your home kitchen.

• The Story Behind the Food: These chefs often weave their personal journeys, inspirations, and stories into the books, making the act of cooking feel more connected and meaningful.

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How to Start Cooking Like a Best New Chef (Without Being Overwhelmed)

Facing a library of 300+ books is daunting. Here’s a strategic approach:

1. Find Your Culinary North Star

First, identify what kind of cooking excites you most. Then, find a chef who is a master of that domain.

• For Modern Italian: Missy Robbins (Best New Chef 2010) – “Pasta: The Spirit and Craft of Italy’s Greatest Food”

• For Korean & Fermentation: Corey Lee (BNC 2006) – “Benu” or David Chang (BNC 2006) – “Momofuku”

• For Vegetable-Forward & Californian: Nancy Silverton (BNC 1990) – “Mozza at Home” or Jessica Koslow (BNC 2015) – “Everything I Want to Eat: Sqirl and the New California Cooking”

• For Southern & Heritage Cooking: Sean Brock (BNC 2010) – “Heritage” or Mashama Bailey (BNC 2019) – “Black, White, and The Grey”

• For Bold, Global Flavors: Ivan Orkin (BNC 2014) – “The Gaijin Cookbook” (Japanese) or Meeru Dhalwala (BNC 2006) – “Vij’s at Home” (Indian)

2. Start with a “Gateway” Recipe

Don’t jump straight into the most complex, 3-day project. Look for foundational recipes that teach a core technique.

• A Signature Condiment: Make a chef’s famous sauce, vinaigrette, or spice blend (e.g., Sqirl’s Sorrel Pesto, Momofuku’s Ginger Scallion Sauce). This instantly elevates everything else you cook.

• A Perfect Side Dish: Often simpler than mains, these can be the star of your meal (e.g., perfect roasted carrots, a stunning grain salad, a quick-pickled vegetable).

• The “Why Didn’t I Think of That?” Recipe: Look for recipes that use a simple but brilliant technique, like adding miso to cookie dough or using whipped tahini in a dessert.

3. Embrace the Lesson, Not Just the Recipe

Read the headnotes and the chef’s introductions. They often contain the golden nuggets of wisdom.

• Why this balance of acid and fat works.

• The importance of salting your pasta water.

• How to properly sear a piece of fish.

• These tips will improve your cooking across the board, far beyond the single recipe.

4. Follow the Chefs Themselves

Many of these chefs are active on social media or run restaurants with online stores.

• Instagram: See how they style food, what they cook at home, and get quick tips.

• MasterClass/YouTube: Some offer more structured online classes.

• Online Merchants: Many ship their signature ingredients (spice blends, hot sauces, pasta) directly to your door.

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A Starter List of Iconic “Best New Chef” Cookbooks to Explore:

The best way to start is to pick one book from a chef whose food genuinely inspires you. Cook one thing from it this week. The techniques and flavors you learn will become part of your own cooking repertoire, and soon enough, you’ll be cooking with the confidence and creativity of a best new chef.