Denver’s culinary stars reveal the cookbooks that feed their creativity.
Convivir
by Rogelio Garcia & Andrea Lawson Gray
“Convivir beautifully showcases the essence of Mexican cuisine—rooted in tradition, yet expressed with modern techniques. It captures the vibrancy of shared meals, celebrating the ingredients and flavors that define Mexican cooking. Garcia’s approach highlights the soul of hospitality, where food is more than just sustenance— it’s a way to gather, connect, and tell a story.” – ERASMO CASIANO, chef at Xiquita and Lucina
Gjelina: Cooking from Venice, California
by Travis Lett
“Gjelina is a classic that brings fresh ingredients and rustic cooking techniques together. The condiments and pickles section are a chapter I revisit often for inspiration. I really admire the ingredients Travis gets to use in California, so I try to mirror that by working directly with farmers or shopping at the farmers market to cook with whatever’s in season.” – JUSTIN FREEMAN, chef at Somebody People
State Bird Provisions
by Stuart Brioza
“State Bird Provisions is one of my favorite restaurants in San Francisco. Their style of food and service is unique and memorable. This book is one of my favorites because it’s my absolute go-to anytime I need inspiration or a jumpstart for menu development. My all-time favorite section of the book is the ‘sprinkles, crunches, and powders’ chapter. It always gets the juices flowing when I’m looking for ways to add extra texture and visual interest to a dish, in the restaurant or at home.” – SHEILA LUCERO, culinary director at Jax Fish House
Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi
by Yotam Ottolenghi
“I always joke that I have a bit of a crippling addiction to collecting cookbooks, so it’s hard to choose just one favorite. Plenty is a collection of some of the best vegetable-based recipes I’ve ever tried—incredible flavor combinations, and accessible for novice cooks while still inspiring for seasoned chefs. A must-have for everyone. Its popularity has even spawned some sequels that are equally worth reading.” – LUKE HODNETT, kitchen manager at Leven Deli Co.
Charlie Trotter’s
by Charlie Trotter
“It was a present from my parents when I graduated from culinary school. Chef Trotter was the speaker at my graduation ceremony, so meeting him and receiving his book the same day made a huge impact on my career and perspective. It was the first time I had seen food plated so artfully. His work still inspires me, even at this stage in my career.” – DARREL TRUETT, chef at Barolo Grill
Flavoring and Seasoning: Dashi, Umami and Fermented Foods
by the Japanese Culinary Academy
“These recipes and philosophies are from chef Yoshihiro Murata, a great mentor I had the pleasure of working with. I believe that without a thorough understanding of dashi and seasoning, it is impossible to create Japanese cuisine at a high level. This book offers a deep dive into techniques and flavors essential to mastering kaiseki cuisine.” – MILES ODELL, chef at Odell’s Bagel and The Counter at Odell’s
