Originally Posted by
broms
If I visit a place where the chef has a cookbook, and its one of those reserve-a-table-2-months-ahead places, definitely. Also, if it's a cookbook that I use heavily, I like to bring it in (all tattered and worn) and have the chef sign it - also so they get a chance to see that their hard work pays off both in and outside the restaurant.
We have the French Laundry cook book that will never be "tattered and worn". lol Only because every recipe has 30 damn ingredients. But I do really like that idea.