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Sweet studies

Fancy chefs — they’re just like us! Even after working for prestigious chef-restaurateurs like Daniel Boulud and Thomas Keller, Haynes isn’t ashamed to look at cookbooks for inspiration. These are his two favorites:


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Alinea by Grant Achatz

“This book was waiting for me at home after one of those horrible days at work and so I picked it up and it changed everything,” says Haynes. He cites it as a must-own for any aspiring chef with an interest in molecular gastronomy.

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The Science of Ice Cream by Chris Clarke

More technical manual than cookbook, Haynes provides this as proof that pastry is more than a housewife’s hobby. “It’s published by The Royal Society of Chemistry,” he says, “so if you’re into the scientific aspects of ice cream, this is the book to read.”