Recommended: The Flavor Bible & Plenty


I have two books that I refer to often lately, The Flavor Bible and Plenty.The Flavor Bible, by flavor bible Andrew Dornenburg and Karen Page, has been great reference for creating banquet menus the past few years. I use it on a weekly basis. The cooks in our kitchen use it as a reference for creating featured specials.

PlentyPlenty, vegetable recipes by Yotam Ottolenghi, is a fresh take on strictly vegetable/vegetarian based dishes.It was a book that one of my cooks brought into our kitchen and has remained in my office since. I like the influences that span the globe, a little something for everyone. I have used it to accommodate dietary needs that we encounter on a regular basis at the hotel.

Chef Curtis Toth
Hyatt Regency Huntington Beach

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