This holiday season, keep in mind, cookbooks make great gifts for both the culinary professionals and food enthusiasts on your list. Even the most seasoned professionals can use a little inspiration from time to time and budding chefs can always benefit from a little instruction. We’ve compiled a list of cookbooks and cookbook recommendations from some of the area’s top culinary talent including recently published chefs like Jody Adams of Rialto, blu and Noir, Gordon Hamersley of Hamersley’s Bistro, Clark Frasier and Mark Gaier of Arrows in Ogunquit, Maine as well as old favorites like Todd English of Olives and Figs for starters. We’ve also assembled some of the best collaborative cookbook efforts from Boston chefs, which allow us a look behind the swinging doors of professional kitchens and offer a bit of insight into the minds of chefs. Then we asked some of our chefs to tell us about their favorite cookbooks and food writing. Click through for cookbook gift ideas and to see which books guided the culinary development of Coriander’s Kevin Crawley and which books still inspire Lumiere’s Michael Leviton among others.