EDITION INFORMATION

For a while, I've been documenting people's bookshelves as a form of portraiture; you can actually learn a lot about folks by their books' covers. Now, I'm working on a series of "ideal" bookshelves: sets of favorites—mine or someone else's—amalgamated in a picture, even if they don't usually live on shelves anywhere near each other.

This set is George Weld's favorite cookbooks. George is the chef and owner of Egg in Williamsburg, Brooklyn, which serves the best breakfast in the whole city, (the weekend lines down the block are proof), and amazing southern food all the rest of the day and evening. George and his team source their produce from their six-acre organic farm upstate, and the menu is fairly influenced by his Charleston, South Carolina upbringing. I've known him since college in Davidson, North Carolina, where we were both off-campus vegetarians, just learning to cook. I'm very proud to know him, and to see how far he's surpassed me in that field, so I asked him for the food books that have influenced him most.