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Desert Companion

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:

 

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.

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.”

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