The Wine Cellar & Bistro Crystal Hartman

Crystal Hartman is the sous and pastry chef at The Wine Cellar & Bistro.

Crystal Hartman appreciates both traditional and contemporary cooking techniques, and as the sous and pastry chef at The Wine Cellar & Bistro in Columbia, Missouri, she’s implemented both in the seasonally inspired menu. Here, Hartman shares a few of the cookbooks that inspire her in both her home and professional kitchens.

Six Seasons

Six Seasons: A New Way with Vegetables

by Joshua McFadden and Martha Holmberg (2017)

“The book is divided into six seasons of the year, [with] each season divided into different vegetables. It’s not strictly vegetarian, but it’s a mostly vegetable-based cookbook. It focuses on using all parts of vegetables and not wasting anything, which is something that really speaks to me. I just love trying to cook seasonally, so that’s one thing I really love about this book. Joshua McFadden is a chef and farmer, [and] I think he has an interesting take on vegetables. It has great pictures, too.”

The Joy of Cooking

The Joy of Cooking

by Irma S. Rombauer (1931)

“It might sound a little boring to some people, but I really like [this book]. It has almost 5,000 recipes – it’s a huge cookbook – and it’s just the epitome of classic. It has anything you could think of, especially anything traditional. It’s one of the first cookbooks I ever had, and if there’s ever anything that I don’t have a recipe for that’s a more classic dish, or that I’ve never made before, that’s usually where I look first. The [book] also [has] a really big baking section.”

Bon Appétit Desserts

Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful

by Barbara Fairchild (2010)

“If you like to make sweet things, this is an awesome book; it has a lot of recipes and varies from cookies to pies and tarts to layer cakes with decorations. It has some confectionery work, ice cream and ice cream cakes. The [book] also rates different recipes, so if you’re a beginning baker, if you want a pound cake or a cookie recipe, there’s lots of that in here, and then there’s also more technical or more complicated things as well.”

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Jessica is a freelance writer based in Columbia, Missouri. She lives by the words of M.F.K. Fisher: "First we eat, then we do everything else."

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