I have two books that I refer to often lately, The Flavor Bible and Plenty.The Flavor Bible, by 
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.
Plenty, 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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