Today, it's First We Feast's Chris Schonberger, asking very, very important questions. Like: "Which book would open my mind and lure me to the stove, and which would send me slumping back into my Pret A Manger-by-day, Maple-by-night holding pattern?" And: "Where you at, copy editor?!"
Read past judgments here, including Phyllis Grant's epic The Food Lab vs. Zahav showdown, Yotam Ottolenghi waxing poetic about The Hot Bread Kitchen Cookbook, and that time Brooks Headley let his books battle it out during staff meals at Superiority Burger.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.