Hayley McKee
[isbn]
With delightfully inventive botanical alchemy — including combinations such as pumpkin and saffron, spiced parsnip and willow blossom, rock salt and rosemary — McKee's bakes are sure to dazzle the senses and enchant the eye.
Recommended by Caroline M.
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Jessie Sheehan, Alice Gao
[isbn]
The Vintage Baker is a gorgeous collection of retro favorites with a modern twist. Perfect for bakers of any skill set, these recipes don't require any obscure ingredients and are written with clear, easy-to-follow instructions. Make sure to try the Butterscotch Potato Chip Balls — they are perfection!
Recommended by Haley B.
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Brad Thomas Parsons
[isbn]
Parsons knows his spirits up and down (see his fabulous book on amaro), but in Last Call he hangs out on the other side of bar. This is a thoughtful, enjoyable look at the important social role that such establishments play from the perspective of the master storytellers and magicians who make it all happen, with recipes for "last request" cocktails both humble and artful.
Recommended by Eva F.
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Tyler Kord, Amanda Hesser, Merrill Stubbs
[isbn]
Kord is the genius behind A Super Upsetting Book About Sandwiches, which sold me immediately on this title. Going by Melissa Clark's theory that if it sounds bad, it's got to be good, I tried the chicken cooked in chocolate milk. It was great, as were the chicken and beans. This is an creative, flavor-smart collection of recipes for the home cook who isn't afraid to get a a little wild in the kitchen.
Recommended by Eva F.
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Jeff Gordinier
[isbn]
You don’t have to be an adventurous eater, a travel junkie, or a memoir lover to get tantalized by Hungry, food journalist Jeff Gordinier’s gripping account of journeying through Mexico, Denmark, and Australia with Noma chef René Redzepi. Just sit back and enjoy this feast of the senses.
Recommended by Lucinda G.
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Leslie Jonath, Molly De Coudreaux
[isbn]
Don’t try to do it all — do one thing very well. Feed Your People explains how to make simple, delicious dishes for groups from six to sixty. Plan ahead a little, enlist a friendly helper, cook in large batches, and then enjoy your party (and the food you make).
Recommended by Bill L.
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Kim Barnouin
[isbn]
I only read this book for work: all those customers asking me over and over what the book was about. I thought, It's short, just read it... so I did. But the "bitches" straight talk about veganism struck home with me, and I became a vegan (several years ago now), even though I was always one of those people who said they could never give up cheese. For someone who hates change and greets it kicking and screaming, Barnouin and Freedman... (read more)
Recommended by Dianah H.
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Jonathan Kauffman
[isbn]
An interesting look at the politics and culture of common foods — granola, tofu, whole grains — that were once relatively unknown in postwar America. Kauffman trots out a cast of memorable characters, some altruistic and some self-serving, to chart the rise of brands, concepts, and foods that we know and love today.
Recommended by Eva F.
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Alison Roman
[isbn]
Where some people have a sweet tooth, I have a sour tooth — which is why I LOVE Alison Roman, whose recipes are full of bright, acidic, unexpected flavors, with all the elegance and ease of home cook gurus like Melissa Clark and Ina Garten.
Recommended by Anna O.
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Alexis Mersel
[isbn]
Nicely nuanced recipes for the home cook who likes a lot of flavor but less of the fuss of traditional cooking methods. Some pressure cooking cookbooks seem to think the home cook looking for an easier way to cook is willing to sacrifice multiple ingredients in the name of time-saving. Not so Alexis Mersel. Her recipes are packed with seasoning. The desert section is dreamy.
Recommended by Tracey T.
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Chris Taylor, Paul Arguin
[isbn]
Is there anything new under the sun when it comes to the art of pie-making? Yes there is! Southern doctors and pie championship winners Chris Taylor and Paul Arguin have invigorated pie-making skills with inventive style. These pies are simply gorgeous and many are out-and-out showstoppers.
Recommended by Tracey T.
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Andy Ricker and JJ Goode
[isbn]
Portland chef Andy Ricker is one of the best, both in terms of his food and his writing. While his recipes can be complicated, his encouraging tone makes them accessible. In Pok Pok Noodles, his love of both noodles and Thailand shines through. Delicious, in every sense of the word!
Recommended by Leah C.
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Tyler Malek and JJ Goode
[isbn]
Remember the mundane days of ice cream? Chocolate, strawberry, and vanilla. Scoop and repeat. Homemade ice cream will never again be boring with the help of the Salt and Straw Ice Cream Cookbook. All the Salt & Straw ice cream favorites you can possibly try, from the more sedate Stumptown Coffee and Burnside Bourbon to the spectacular Caramel Corn on the Cob and the savory Pear and Blue Cheese. It boggles the mind how these flavors can... (read more)
Recommended by Corie K-B.
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Cory Schreiber, Julie Richardson
[isbn]
Think of this as the dessert companion to Six Seasons, full of local produce simply prepared. A ricotta tart is heaped with fresh strawberries; raspberries melt into a creamy brown betty; a recipe for stone fruit slump calls for whatever peaches, nectarines, or plums you have on hand topped with tangy buttermilk dumplings. The perfect end to a great meal. Or breakfast. No judgement here.
Recommended by Eva F.
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Chungah Rhee
[isbn]
This is a great book for anyone interested in meal prep. I use her recipes all the time (page 135 is my all time favorite: Korean BBQ bowls, YUM). Her recipes are easy for me to adapt to my own style of cooking. I know the book itself seems like a little investment, but at $0.26/recipe, I think it's well worth it. And I've saved a lot by using her book for my weekly work lunches!
Recommended by Rose H.
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Ryan Alvarez, Adam Merrin
[isbn]
Oh these husbands who cook! They handheld their way into learning to cook, enjoying the process of cooking as much as the candle-lit dinners. There is so much personality in this cookbook that you’ll feel like a sibling or friend in the kitchen with them. The story behind the Communication Breakdown Carrot Cake will have you guffawing and teary-eyed at the same time. The Life-Changing Corn Bread will let you in on one family’s secret recipe.... (read more)
Recommended by Tracey T.
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Diane Kochilas
[isbn]
Diane Kochilas’s companion to her TV series is a perfect blending of authentic Greek food with healthy American styling. She knows the history of this Mediterranean fare inside and out and brings this knowledge to the front in recreating these traditional recipes. Not just one but two recipes for Avgolemono soup (a comfort soup in my house) and a Avgolemono Risotto as well. The various sauces and dressings are worth the book alone. I love a Greek... (read more)
Recommended by Tracey T.
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Lauren Angelucci McDuffie
[isbn]
Award-winning blogger Lauren Angelucci McDuffie brings the down-home goodness of Appalachian cooking with its quiet Southern flair into your kitchen. Appalachian cooking comes from generations of salt of the earth folks making do with easily grown veg and fruit to make simple yet sumptuous meals. Moonshine, succotash, pimientos, and bourbon. This is a beautiful cookbook with soft and stark photos by the author. This is a perfectly giftable book,... (read more)
Recommended by Tracey T.
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Linda Miller Nicholson
[isbn]
If you make pasta noodles, you will find Pasta Pretty Please a revelation. Using natural ingredients, author Linda Miller Nicholson makes vibrant, colorful noodles. She even makes this sound doable for the average home cook! Stars in your pasta, striped pasta, rainbow pasta, she’s done it all. There is even poo emoji image pasta that I wouldn’t make for myself, but I can think of a couple of kids I would love to surprise with a serving... (read more)
Recommended by Tracey T.
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America's Test Kitchen
[isbn]
If you know Cook's Illustrated then you know their scientific testing orientation toward cooking. You also know that their essays can be some of the finest food writing around. Revolutionary Recipes is made up of 25 years of some of the best of their innovative food articles. Revolutionary Recipes will make you cook smarter and better, and will entertain you along the way.
Recommended by Tracey T.
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Lucy Burningham
[isbn]
Portland journalist and beer enthusiast Lucy Burningham combines these two passions and takes us on a journey with her, enveloping us in her infectious curiosity. She explores hop farms, attends beer festivals, and sits in on a Widmer Brothers tasting panel, among other adventures. It is her willingness to toss aside her assumptions and approach the world of beer so openly through new eyes that makes this particular beer memoir a must-read.
Recommended by Aubrey W.
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Mary Berry
[isbn]
Ever watched The Great British Bake Off and thought you could make better desserts than the contestants if only you had a recipe? Look no further than Baking With Mary Berry, from the queen of British baking herself. Her instructions are easy to follow and the enticing color photographs had me bookmarking every page. I'm baking my way through cover to cover!
Recommended by Amanda P.
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Vanessa Kimbell
[isbn]
This book is so beautiful I had to pick it up. The instructions are clear, including simple scientific reasons that tell you why to do something alongside how to do it. The loaves turned out chewy but not tough, and with a distinctive, earthy tang, better than any of my previous sourdough baking sessions. I can't wait to try some of her other, more creative leavens.
Recommended by Eva F.
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Jose Andres
[isbn]
As I read this book, a line from the cartoon movie Robots kept coming to mind: "See a need, fill a need." Chef Andrés flew to Puerto Rico after Hurricane Maria to help feed residents for a few days. He ended up staying for weeks and eventually coordinated over two million meals across the island. We Fed an Island is an uplifting tale of community action. Andrés wears his heart on his sleeve, and his tenacity and compassion in... (read more)
Recommended by Lesley A.
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Madeline Puckette, Justin Hammack
[isbn]
Wine appreciators, from novices to connoisseurs, will enjoy this newly expanded edition from the award-winning website WineFolly.com. Chock-full of well-organized and easy to use infographics, this guide makes a choice gift for any occasion.
Recommended by Aubrey W.
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Rene Redzepi, David Zilber
[isbn]
If you buy only one cookbook this year, I implore you to snatch up The Noma Guide to Fermentation. Written by the chefs behind Copenhagen’s world-famous restaurant, this incredible resource will teach you how to use the ancient art of fermentation in ways you never could have imagined.
Recommended by Lucinda G.
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Delish, Joanna Saltz
[isbn]
If you are looking for a cookbook that is just about enjoying the flavor of food, this is the one. Now, with every diet cookbook available, every chance to make bland taste better, it is really nice to find a book that reminds you even moderation should be taken in moderation. I have made several meals from this book, and each one has been tremendous. The snickerdoodle bars were by far the biggest hit for my kids.
Recommended by Molly E.
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Joel Gamoran, Katie Couric
[isbn]
Seattle author Joel Gamoran has given us a rare cookbook, one that makes use of kitchen scraps in ways that look amazing and taste delicious. Useless squash seeds turn into granola bars, stale potato chips become cookies, and herb stems make up a fancy salt. So many things that we all throw out (corn cobs, onion skins, fish skeletons) have a little more work to do before we compost them for good. Cooking Scrappy is a book for all home... (read more)
Recommended by Tracey T.
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Matty Matheson
[isbn]
You’ve seen his big, bold self on Viceland, now have his big, bold flavors in your kitchen. This is one of the grandest personality-driven cookbooks I’ve seen. Every page, every recipe is a serving of pure Matty. Whether it’s his childhood memories represented by Mom's Cheesy Things (homemade bread sliced and baked with cheese and spiced up), or a Bologna Bowl (involves American cheese, white bread, and an egg). Make the Bologna Bowl in... (read more)
Recommended by Tracey T.
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Kate Mcdermott
[isbn]
Did you like Art of the Pie as much as I did? Kate McDermott brings that same honest spirit to comfort food recipes. Full of tips and personality, my copy of Home Cooking was in my hands for only minutes before I began to litter the pages with post-it notes of recipes that I need to try: Mystery Squash Cookies, Deep Dish Ricotta Potluck Pie, and Playgroup Casserole. (Um, I don’t want to give anything away, but the mystery... (read more)
Recommended by Tracey T.
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Naz Deravian
[isbn]
Bottom of the Pot is a lovingly written and beautifully photographed paean to Iranian cooking and family memories. This is a cookbook you want to spend some time with, even when you are not in the kitchen. Author Naz Deravian (of the Bottom of the Pot blog) brings a little something new to this ancient cuisine in dishes like Roasted Squash With Grapes, Baked Feta With Cranberry Quince Sauce, and Honey and Vinegar Sharbat.... (read more)
Recommended by Tracey T.
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Alex Day, Nick Fauchald, David Kaplan
[isbn]
Cocktail Codex is the bartending bible for cocktail enthusiasts. The authors of Death and Co teach the basics of six cocktails and then show how all the other cocktails in the world can be created from them. Cocktail Codex is a smart, elegant book.
Recommended by Tracey T.
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Kristen Miglore
[isbn]
Food52 Genius Desserts is a collection of wicked delicious recipes, suggested by the community of the Food52 blog and vetted by the blog staff. The icing on the cake? All of these recipes are designed for an average family kitchen, no fancy equipment required.
Recommended by Tracey T.
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Yotam Ottolenghi
[isbn]
Ottolenghi Simple features pared-down recipes with full Ottolenghi flavor. The recipes are fast to make, or have few ingredients, can be made ahead, or are made from items already in your pantry. Color-coded recipes help direct cooks to their own styles of cooking and entertaining.
Recommended by Tracey T.
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Rose Levy Beranbaum
[isbn]
Rose Levy Beranbaum is well recognized as a premier American baker and cookbook author. Her cookbooks aren’t just a collection of recipes — they are an entire classroom in a book. As a bookseller, I always feel confident in handselling her cookbooks because they are so deeply reliable: the recipes will be good, the photography will be helpful, and there is something for everybody to learn. Rose’s Baking Basics is a welcome addition to my... (read more)
Recommended by Tracey T.
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PCC COMMUNITY MARKETS
[isbn]
Long before Seattle became a food destination, local hippies were experimenting with new grains and organic vegetables. When they weren’t buying from Pike Place Market, they were shopping at the co-op. PCC was (and is) the greatest co-op of them all. Sixty-five years of grocery and deli experience has gone into developing these recipes. Cooking From Scratch features sound, wholesome food, with a touch of PNW flair. (P.S. It’s not just... (read more)
Recommended by Tracey T.
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Jacqueline Chio Lauri, John Birdsall, Rowena Dumlao Giardina
[isbn]
What is Filipino cooking? Not all of us have been introduced to what is essentially global cuisine. Every group of settlers to the 7,000-island country has left its mark on Filipino cuisine. In kind, the contributors to NFK provide recipes with written personal narratives that almost make mini-chapters. These are recipes with backstories, with connections across time to family lore and history. This is a lovely, informative, and... (read more)
Recommended by Tracey T.
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Pamela Ellgen
[isbn]
Are you in a dinner rut because there just aren’t enough hours in a day? Mastering Meal Prep can help. With a little commitment on your part to do the assigned prep work on Sunday (cook a chicken, grill a pork tenderloin, stew up some lentils) you will have the stepping stones for a cohesive meal plan for the rest of the week. Sometimes we have to get knocked out of our ruts, and so the author provides recipes for seven weeks of... (read more)
Recommended by Tracey T.
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Andrea LeTard
[isbn]
This is good Southern eats, Memphis-style. Just when you think the world is too small for another Southern cookbook, one will come out that you need to have. Andrea's Cooktales is such a cookbook. Let me tell you about the Pork Rind BBQ Nachos recipe. Oh, but I guess I don’t need to tell you anything as the recipe title says it all. Well, do let me tell you about Super Southern Salad: this is a salad of greens topped with fried grits... (read more)
Recommended by Tracey T.
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Virginia Willis
[isbn]
It’s important to read the subtitle to understand this cookbook: "A Food Lover's Tour of the Global South." It’s easy to think of Southern cooking as being primarily a mix of African, French, and British cooking. But many other immigrants (Lebanese, Greek, Mexican) started their American lives in the South and brought their own foods and cooking styles into the Southern foodways. Chef Virginia Willis celebrates the multicultural South with deep... (read more)
Recommended by Tracey T.
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Michael Pollan
[isbn]
Michael Pollan’s earnest examination of modern eating habits made waves upon its release in 2006 and is largely responsible for pushing the local food movement into the mainstream. The Omnivore’s Dilemma uses the seemingly straightforward question of “What should we have for dinner?” as an impetus to explore how ridiculously complex our food system has become. What Pollan reveals through his adventures, as he explores three food chains... (read more)
Recommended by Renee P.
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Amanda Ruben
[isbn]
Feasting is traditional Jewish fare but with a multiethnic flair. Australian deli owner Amanda Ruben presents a mix of recipes from her café and from her own holiday table. Ruben has an excellent eye for blending modern global ingredients with old-style Jewish dishes. Examples: Brined Roast Chicken with Chimichurri, Buffalo Mozzarella With Fig and Candied Walnuts, and Halva Cheesecake. Surprise your family and friends at your next... (read more)
Recommended by Tracey T.
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Justin Chapple
[isbn]
TV celebrity cook, Food and Wine culinary director, and all around swell guy, Justin Chapple, has a sassy style and knows his way around a kitchen. You have to love an author who dedicates his book to his grandma. I’m a big fan of grandma food, so I started out with high expectations. And my expectations were met! This is definitely a cookbook for the comfort food fan and flavor-loving home cook. Little twists on traditional recipes are... (read more)
Recommended by Tracey T.
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Heather Schlueter
[isbn]
Do you have a tiny kitchen? Do you still want that new workhorse of the countertop, the Instant Pot? Bring on the Instant Pot Mini. And next, bring on the cookbook: Cooking With Your Instant Pot Mini. The recipes are simple and easy to prepare. Cooking has all the basics needed to get started with the IPM, from Easy Hard Boiled Eggs (this is a minor miracle, trust me) to Mini New York Cheesecakes (my favorite thing to make in an... (read more)
Recommended by Tracey T.
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Perre Coleman Magness
[isbn]
Southern Sympathy Food is at once a primer on being a civilized and proper Southerner and a cookbook of excellent potluck recipes. The South is a land where deviled eggs are called stuffed eggs, because bringing the devil to a funeral doesn’t sound nice. You may want to try Pimento Cheese Macaroni Salad — with bacon! You may want to give Southern-Style Baked Kibbeh a try (the South has welcomed many a Lebanese immigrant into their... (read more)
Recommended by Tracey T.
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Shannon Sarna
[isbn]
I've been waiting impatiently for cooler days to crack this book open and get baking. There's a whole chapter on challah! And a whole chapter on babka! And a whole chapter on bagels! With step-by-step photo tutorials on how to achieve professional-looking breads and pastries, and a wicked sense of fun (S'mores Babka?), Shannon Sarna has the fix for all the Jewish carbs you could crave.
Recommended by Rhianna W.
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Camas Davis
[isbn]
I'm Blackfeet and come from a family of hunters and fishermen, so the first thing I learned — before actually using a gun or a fishing rod — was how to show respect for the animal by preserving every part of the animal. In Killing It, Camas Davis embarks on a journey of self-discovery and learning, too, about how to show great respect for the lives that sustain us. Davis learned the old-world craft of butchery in Gascony, France, and in... (read more)
Recommended by Kate L.
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Sam Kass
[isbn]
Eat a Little Better is perfectly in tune with what many Americans want to eat today: healthy food with all the flavor, and fairly simple to make. Grains, veggies, and yes, meat recipes, but the meat section starts out with the statement, "Eat More Fish." If you think the Obamas look healthy and fit, author Chef Sam Kass can take some responsibility for that. Kass had various roles in and around the White House kitchen for 6 years during... (read more)
Recommended by Tracey T.
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Sara B Franklin
[isbn]
Edna Lewis: chef, political activist and an early farm to table appreciator. She was born in 1916, just two generations out of slavery, and died in 2006. Miss Lewis was the real deal and our lives are less without her. Luckily, we still have her words and her recipes (Taste of Country Cooking, The Edna Lewis Cookbook), and now we have this book of essays about her too. This wonderful collection includes essays by Deborah... (read more)
Recommended by Tracey T.
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Tamara Shopsin
[isbn]
Warm, weird, and filled with Shopsin's charming sketches, Arbitrary Stupid Goal made me nostalgic for a New York I've never known.
Recommended by Lauren P.
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Eddie Hernandez, Susan Puckett
[isbn]
Eddie Hernandez does not follow the rules. He sidesteps traditional cooking styles and brings a mix-and-match quality to his cooking. He follows his grandmother’s advice: “Be creative. Don’t be wasteful. Take pride in your work.” The recipes that result from this grandmotherly training give us some delightful Southern and Mexican crossover dishes. What’s more southern than fried chicken? Hernandez pairs Blue Cornmeal Crusted Chicken with a Mint... (read more)
Recommended by Tracey T.
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Jennifer Segal, Alexandra Grablewski
[isbn]
This is one of those unpretentious cookbooks where none of the recipes clamor for attention, yet every recipe wants to get into your belly. Former chef and current food blogger, Jennifer Segal, has the touch to make the common recipe a bit more special and a lot more delicious. The beautiful Golden Orange Gazpacho is a lovely version of the traditional red and green soup. Baked Broccoli Tots are intended as a little trickery to induce kids to eat... (read more)
Recommended by Tracey T.
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Marit Hovland, Trine Hahnemann
[isbn]
Bakeland is a baking cookbook unlike any other. At turns both aspirational and inspirational, the nature-informed candies, cookies, cakes, and pies are as delightful for the eyes as a field of flowers. That is not just a simile — some of these treats are decorated with deconstructed and sugared flowers. Author Marit Hovland walks us through each illustrated decorating step. Not every pastry has actual nature attached to it. For instance,... (read more)
Recommended by Tracey T.
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Ivy Manning
[isbn]
Oh boy! This is a welcome triumvirate! Instant Pot + Ivy Manning + Italian food = a bunch of excellent recipes. I’ve never seen an Ivy Manning cookbook that I didn’t love (Crackers and Dips, Easy Soups From Scratch) and Instant Pot Italian is no exception. Manning always brings a thoughtful approach to her recipes. So, if you have an Instant Pot and you like Italian food, there is no reason you shouldn’t give this book... (read more)
Recommended by Tracey T.
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Melissa Clark
[isbn]
Melissa Clark has become one of America's most trusted and respected food authors. Who wouldn’t want to drop by her place for dinner? With Favorite Recipes, we can do the next best thing and make her family-tested recipes in our own homes. I love when a recipe shows its roots from a real kitchen; Clark's cornbread originally got its distinctive flavor when she was distracted from cooking the butter, which then overcooked into a nutty... (read more)
Recommended by Tracey T.
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Paula Disbrowe
[isbn]
Any Food52 cookbook requires attention. Food52 Any Night Grilling turns out to be one of those cookbooks where every recipe you turn to looks delicious. So many smoky recipes! Smoky Fattoush With Buttermilk Dressing, Smoky Beets With Lentils, Sweet and Smoky Drumsticks, not to mention The Smoky-Sweet Charm of Grilled Desserts. But first on my grill will be the easy and beautiful Halloumi With Blood Oranges, Green Olives, and Pistachios.... (read more)
Recommended by Tracey T.
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Jules Aron
[isbn]
Vegan Cheese by Jules Aron is a good place to start your plant-based cheesemaking. The recipes are fairly simple, and many can be eaten within 4 to 6 hours. The more complex flavors can take a day or two to develop, but compared to dairy cheese aging? A couple of days is a drop in the cheese bucket. Tip: You will want to use a high speed blender to get a smooth cheese.
Recommended by Tracey T.
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James Briscione, Brooke Parkhurst
[isbn]
Do you want to win big on a cooking show? Here is some free and incredibly valuable advice: Pay attention to Chef Watson, the supercomputer. Watson calculates flavors and suggests seemingly crazy combos — but "he's" crazy like a brainy fox. The Flavor Matrix is based on Watson's findings, and filled with beautiful infographics that show multiple flavor combinations for specific foods. Take the earthy Jerusalem artichoke: I’m sometimes at... (read more)
Recommended by Tracey T.
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Shelly Westerhausen, Wyatt Worcel
[isbn]
Take a break from planning your party and let Shelly Westerhausen (of blog Vegetarian Ventures) and Wyatt Worcel (meat expert, food hand model, leftover eater, and partner of Westerhausen) pull together menus that are tasty, beautiful, and easy to make. Meant to be served simply on a board, charger, or tray, the meals run the gamut from Brunch for a Crowd to the Date Night Spread. Each platter is filled with easily found premade grocery items,... (read more)
Recommended by Tracey T.
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Melissa Coleman
[isbn]
If you are Martha Stewart, maybe you don’t need this cookbook. If you are any cook other than Ms. Stewart, you should find worthy advice and helpful household and cooking tips in Minimalist Kitchen. Who hasn’t pulled open the kitchen accessory drawer to search fruitlessly for an item that is hidden in plain sight? (I did this just last night. How did my blender beaters get tucked all the way in the back corner?) Melissa Coleman refers to... (read more)
Recommended by Tracey T.
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Anya Von Bremzen, Megan Fawn Schlow
[isbn]
When I travel, half of my enjoyment comes from experiencing regional foods. I’ve never been to Cuba, but I’ve had a fascination for years with the concept of the semi-secret, completely illicit, and wholly exotic private home restaurants. The opportunity to drop in at dinner time at the homes of complete strangers who happen to be excellent home cooks sounds like a dream come true. With Paladares, recipes mix with photography and... (read more)
Recommended by Tracey T.
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Massimo Bottura
[isbn]
Bread Is Gold is a high-concept cookbook with very cookable recipes from the world’s top chefs. Based on eliminating restaurant kitchen waste, the recipes start with the types of food often thrown out by restaurant staff like bread crusts and Parmesan rinds. These aren’t recipes for beginners, as many of them require a lot of ingredients. For the avid food fan, the insightful photos of the chef’s kitchens, and the partnering essays about... (read more)
Recommended by Tracey T.
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Tim Hampson
[isbn]
As a former bartender, I studied beer for years. I kept this book behind my bar and referenced it countless times. The information it provides is under the category of "I would never even think to google this." Organized by region, I enjoyed learning about various styles from around the world. Did you know there's a family-run brewery in Germany that opened in 1405? Now any time I see someone drinking this style of beer, I can't help but spew... (read more)
Recommended by Anna M.
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Ivy Manning
[isbn]
I have never seen an Ivy Manning cookbook that I didn’t like, and I love her Easy Soups even more than I expected. I especially like that her well-developed recipes pay attention to not only full-flavored soups, but also to the amount of time it takes to make them. Her recipes take an hour or under of active cooking time. Even better, she includes quick breads and biscuit recipes to make the full meal deal. Anyone who wants to cook a... (read more)
Recommended by Tracey T.
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Karen Mordechai
[isbn]
This stunning cookbook is one of my favorites from recent years. My largest issue with cookbooks is always the lack of menu instruction — yes, this meat dish is delicious, but what do I cook with it? What drink will pair best? Which dessert should I try? Karen Mordechai creates gorgeous menus for the most wonderful occasions, thinking about how the foods will mingle together depending on the situation. It's a rarity in cookbooks and it makes... (read more)
Recommended by Liz LePage
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Bill Yosses
[isbn]
Eat dessert like the Obamas! Former White House pastry chef, Bill Yosses, developed dessert recipes for the Obama family that kept the flavor but reduced the sugar content. So if cutting out dessert is not an option, this sugared-down cookbook is a great choice. This isn’t just a good reduced sugar cookbook, it’s a damn fine dessert cookbook.
Recommended by Tracey T.
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Michael W. Twitty
[isbn]
I've followed Michael Twitty on social media for quite a while, so I couldn’t wait to read his book. What a fresh, unique, and fascinating look at both the rich culinary history of African American cooking traditions in the South and Twitty’s family’s history. This is a very worthy addition to my Southern food book collection.
Recommended by Robin F.
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Roxane Gay
[isbn]
Hunger is the heartbreaking story of one woman's body — a body that is too large, a body that is too brown, a body that is too female. It is the story of a body that is invisible while also being all too visible. It is the story of a body that takes up too much space and yet does not exist. Gay's story is difficult. It is complex. And it stayed with me for weeks after I finished reading it. I cannot recommend this one enough.
Recommended by Gary L.
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Jim Lahey, Maya Joseph
[isbn]
When Jim Lahey comes out with a new bread book, attention must be paid. Lahey, author of the madly popular My Bread, brings his easy to bake bread to new flavors using a sourdough starter. Not just a bread book, SSBC is also a breakfast, lunch, and dessert cookbook. Anyone who wants the joyful smell of freshly baked bread in their house, but doesn’t want to put in the amount of time bread making usually takes, really should take... (read more)
Recommended by Tracey T.
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Preeti Mistry, Sarah Henry
[isbn]
Subtitled "Indian Spice, Oakland Style," Juhu packs a lot of flavor. From the original pop-up kitchen to the current restaurant, Juhu's eponymous cookbook clamors to be browsed. First recipe in the cookbook: Desi Jacks — like Cracker Jacks but with Indian spices. From that first recipe to the last — Diwali Pudding (fruit compote pudding under a Tikki Puri) — Juhu Beach Club’s use of spices is a joyful experience. Author and chef... (read more)
Recommended by Tracey T.
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Martin Philip
[isbn]
Come for the baked goods, stay for the philosophy. Not just a bread book, Breaking Bread is also a thoughtful personal commentary on food and community. Lush photography and well-diagrammed recipes make for a satisfying read, as well as an inspiring one. Author Martin Philip is the head bread baker at King Arthur Flour, so you know this is a bread cookbook that needs to live in your kitchen.
Recommended by Tracey T.
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Karen Page
[isbn]
Inspirational, practical, and often philosophical, Kitchen Creativity is a compendium of advice from dozens of chefs and is a cookery book unlike any other. This is not a book of recipes to keep in your kitchen; this is a book to keep in your favorite reading spot for some daily food-oriented, aspirational reading. Kitchen Creativity is truly unusual and has managed to put in book form the spirituality that many cooks feel when... (read more)
Recommended by Tracey T.
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Blue Apron Culinary Team
[isbn]
Blue Apron, of subscription meal delivery fame, offers up recipes for the advanced-beginner home cook. Blue Apron doesn’t presuppose we know how to dice or chop, truss a bird, or understand the difference between kosher and sea salt. All this and more is explained in a helpful manner. They also present two of my favorite kitchen mantras: perfection is not required, and have fun. The recipes are broken down into easily understood steps, with... (read more)
Recommended by Tracey T.
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Deb Perelman
[isbn]
If you love the first Smitten Kitchen cookbook, you’ll love the new Smitten Kitchen Every Day even more. With kids now in her house, Perelman needed a quicker way to cook the joyous meals she prefers. This means we reap the rewards of “triumphant and unfussy” recipes. You’ll want to jump right into Perelman's recipes, but be sure to read her introduction to each one. She has a smart, chatty style that makes you feel like you're... (read more)
Recommended by Tracey T.
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Melissa Clark
[isbn]
Dinner in an Instant is one of 2017’s most anticipated cookbooks. Those with multi-cookers have been chomping at the bit to finally have Melissa Clark’s new cookbook in their kitchens. Clark’s recipes elevate the cookers' provender into slightly fancier meals such as Saffron Risotto, Tuna Confit, and Coq au Vin Rose. Clark includes recipes for some of the basics that multi-cookers are amazing at, like yogurt, ricotta, and easy-to-peel... (read more)
Recommended by Tracey T.
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Wylie DuFresne, Peter Meehan
[isbn]
This is a Coffee Table Cookbook. Notice all the caps I used there? It's because this cookbook is fancy-pants! From Anthony Bourdain’s imprint, cutting-edge chef Wylie Dufresne has written one gorgeous cookbook. It is a love letter to the NYC restaurant, WD-50 (now closed), and an inspiration for dramatic kitchen creations. While perfect for people who like to be bold in their kitchens, for me, WD-50 is more about techniques and styles... (read more)
Recommended by Tracey T.
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Ashok Bajaj
[isbn]
Rasika, from the restaurants in Washington, D.C., offers a primer on Indian spices so that you’ll know what the heck you're doing with spices that may be new to you. The appetizers alone have me enchanted: Sweet Potato Samosa Purses with Cranberry Chutney, Marsala Popcorn, and Ginger Scallops. Award-winning chef Vikram Sunderam’s recipes are modern, elegant, and sophisticated, perfect for when you want something just a touch fancier than... (read more)
Recommended by Tracey T.
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Rocco Dispirito
[isbn]
Award-winning celebrity chef (and Dancing With the Stars contestant) Rocco DiSpirito has stuffed this cookbook with health-conscious meals. While some are traditional recipes with the gluten, dairy, and refined sugar removed, others are a little mind-bending. There is Protein Pasta — made with absolutely no flour. Microwave Buckwheat Bread that cooks in your coffee cup and then turns into a Breakfast Reuben — awesome. Also, Snickerdoodle... (read more)
Recommended by Tracey T.
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Lauren Wilson, Yunhee Kim
[isbn]
I know the first recipe you're going to look for! It’s Carl’s Chocolate Pudding, isn’t it? Who didn’t envy Carl, just a little, when he sat on a rooftop eating a big ol’ can of pudding? Or maybe it's Carol’s stone-cold killer instinct packed inside a housewifely shell that has you scared into wanting her Beet and Acorn Cookies? And who among us would turn down Jerry’s Georgia Peach Cobbler/Crumbler? But it’s not all about the food. Walking... (read more)
Recommended by Tracey T.
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Hugh Acheson
[isbn]
This is what slow cookers have needed: a serious chef giving serious attention to this workhorse appliance. While his recipes and knowledge are serious, Chef Hugh Acheson is not. He is one hella funny guy. Chef Acheson uses his kitchen expertise to develop modern recipes perfect for a low, slow cooking process. The Chef and the Slow Cooker is a must-have for everyone with a slow cooker or modern multi-cooker.
Recommended by Tracey T.
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Andy Ricker, Jj Goode
[isbn]
The food in this fantastic cookbook is celebratory, designed to be paired with drinks and friends. The recipes range from basic (fried peanuts), to adventurous (Pork Ribs Grilled Underwater), to the really adventurous (Northern Thai Frog Soup). It's (almost) as good as a trip to Thailand.
Recommended by Matt K.
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David Tanis
[isbn]
David Tanis, formerly chef for Chez Panisse and now a great American home cook, brings us a cookbook that extols French market cooking. It’s simple enough: go the market, buy what looks good, and then figure out how you want to prepare it later. That's where Tanis’s new cookbook comes in, starring recipes that he likes to prepare in his kitchen. These are recipes that let the vegetables shine. I sometimes like to judge a cookbook by its... (read more)
Recommended by Tracey T.
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Bonnie Frumkin Morales
[isbn]
Get ready to cook like there's a babushka in your kitchen! Kachka combines Russian home cooking with PNW farm-fresh style. Chef Morales’s dumplings and pickles are much loved in Portland, and we are excited to make them at home.
Recommended by Tracey T.
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Julia Turshen
[isbn]
For many Americans, resistance is the new normal. Activism takes many forms, and one of the most basic takes place around the kitchen table, sharing opinions and plans while eating simple, easy to make food. Well-regarded food author, Julia Turshen, walks her talk with a cookbook that presents recipes that will keep your energy high, no matter how long the march is. Curated with short, encouraging articles from activists, this little cookbook... (read more)
Recommended by Tracey T.
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Jim Meehan
[isbn]
Meehan’s Bartender Manual is an inspiring craft cocktail book from famed barman, Jim Meehan (The PDT Cocktail Book). Expect to learn a little cocktail history and some righteous bar hospitality. MBM is a treat for craft cocktail aficionados, and a good armchair read for foodies.
Recommended by Tracey T.
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Yotam Ottolenghi, Helen Goh
[isbn]
Sweet by Yotam Ottolenghi is one of 2017’s most anticipated cookbooks, and just like all of his cookbooks it’s a charmer and a keeper. Ottolenghi, in collaboration with pastry chef (and psychotherapist) Helen Goh, has developed an exuberant cookbook filled with a joyful exploration of flavors, this time in the form of baked goods and desserts. Some recipes are simple, like the humble Chocolate Chip and Pecan Cookies, while others require... (read more)
Recommended by Tracey T.
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Donna Hay
[isbn]
Donna Hay fans can rejoice. Her new cookbook, Basics to Brilliance, is a beauty! The food photography is among the best I’ve seen. Basics is an import from Hay’s Australia, and the recipe measurements reflect this. Get out your scales so you can measure the grams, and remember that an American cup measures a bit less than an Australian cup, and you’ll be good to go. These recipes are Hay’s tried and true classics from her own... (read more)
Recommended by Tracey T.
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Christopher Kimball
[isbn]
With a nod to America's ever-growing ethnic blurring, Christopher Kimball presents a cookbook that mixes and matches various international spices and techniques to come up with modern recipes that build a new American cooking repertoire. Kimball's large fan base will not be surprised by the thoughtfully developed recipes, and will no doubt scurry to make room on their kitchen shelves for a new Kimball tome. However, with its big, bold... (read more)
Recommended by Tracey T.
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Gabi Moskowitz, Miranda Berman
[isbn]
You trust Mindy Kaling, don’t you? Of course you do. Mindy Kaling likes this cookbook. She calls Hot Mess Kitchen ”a great gift for your young, coolest friends." The authors are legit comedians as well as foodies. HMK is both tasty and funny, and will do best in a millennial kitchen where the cook isn’t afraid of a few swear words, but does want some hand-holding while learning how to expand their cooking prowess. Recipes... (read more)
Recommended by Tracey T.
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Food & Wine
[isbn]
Desserts from the folks at Food & Wine Magazine is a surefire
winner. It’s one of those cookbooks where you can pick any page at random and
find something you are dying to eat. Let's give that a try right now. Recipe #1, randomly selected: "Grilled
Chocolate Sandwiches with Caramel Sauce." How have I never thought about
swapping out the cheese for chocolate? Recipe #2: "Grapefruit Cornmeal Cake." I love lemon cake, so... (read more)
Recommended by Tracey T.
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Daniel Patterson, Mandy Aftel
[isbn]
Learning to follow a recipe can be an art unto itself. Sometimes the commands are baffling and we're tempted to take shortcuts. Is the recipe written badly, or is there some arcane kitchen reason for extra or seemingly onerous tasks? Chef Daniel Patterson and perfumer Mandy Aftel explain the hows and whys of flavor-wrangling by looking at how flavors work. Their twin approach, stemming from a chef’s knowledge and a perfumer’s background, provide... (read more)
Recommended by Tracey T.
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Josef Centeno, Betty Hallock
[isbn]
Bäco is like a playground for your kitchen. Chef and author Josef Centeno of Los Angeles restaurant Bäco Mercat has an amazing way with flavor combinations. The first chapter, "Spicy Salty Pickled Preserved," has my mind reeling with pleasure from the surprising food combos. Cherries with horseradish? Honey with fennel? His unusual seasonings remind me of Yotam Ottolenghi’s similar skill in mixing ethnic flavors. Do expect to make trips... (read more)
Recommended by Tracey T.
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George Orwell
[isbn]
Long before Animal Farm and 1984, George Orwell wrote about a time in his life when he was alternately barely scraping by and penniless. I have to admit, I wasn't expecting a book about poverty to be so enjoyable to read, but the author’s animated writing style had me racing through his (mostly true) memoir. From 1929 to 1931, Orwell ventured deep into the squalor of two very glamorous cities, revealing the appalling working... (read more)
Recommended by Renee P.
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Danielle Centoni
[isbn]
Beautifully presented and wide-ranging, Portland Cooks provides an amazing introduction to the best restaurants our city has to offer. From staples like The Country Cat to newer ventures like the Bit House Saloon, there is something for everyone to try, no matter your experience in the Portland food scene.
Recommended by Natalie R.
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Stella Parks, J Kenji Lopez Alt
[isbn]
Wow! BraveTart is a dessert book that every American cook needs to put on her Forever Shelf. Dedicated to recipes as American as Apple Pie (and cake, crisps, and turnovers), there are bound to be recipes that will tug at the souls of all dessert eaters. Recipes for Thin Mints, Chocolate Crunch Bars, and Devil’s Food Cake almost brought me to my knees. Come for the recipes, stay for the well-researched and entertaining history shared on... (read more)
Recommended by Tracey T.
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John Gorham, Liz Crain
[isbn]
As a longtime Tasty n Sons (and Tasty n Alder) patron, I knew I had to get my hands on John Gorham's new cookbook and ode to global diner fare. Gorham and writer Liz Crain toured DC to Savannah for inspiration for this book — and for both restaurants' menus. These recipes will satisfy your cravings from morning to late night. I'm already planning my next brunch so that I can serve my favorite Tasty recipes: Shakshuka with Baked Eggs and Lemon... (read more)
Recommended by Kate L.
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Martin Chiffers and Emma Marsden
[isbn]
Why, oh why, can’t we Americans get more Great British Bake Off shows? Now I hear they have a spin-off series featuring chefs — the crème de la crème, as it were. While we may not yet have access to this series, we are lucky enough to have the cookbook, featuring the best recipes from the new show. Learn to make a bunch of fancy European pastries with simple names like "Apple Domes," crazy names like "Pineapple Tiger Skin Rolls," and, of... (read more)
Recommended by Tracey T.
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Chris Bianco
[isbn]
I love a restaurant cookbook — the recipes are vetted by the thousands of people who have already eaten there. Chris Bianco seems to inspire a justified love from the Arizonans lucky enough to dine at his pizzerias. Pizza-making since 1988, Bianco was an early artisanal pizza maker. This cookbook is full of heart, grandma love, and well-balanced Italian dishes. There is even a recipe for grilling a Sunny-Side-Up on your outdoor grill. I love that... (read more)
Recommended by Tracey T.
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Joe Beddia
[isbn]
Bon Appétit once labeled author Joe Beddia’s pizza as "The Best Pizza in America." If you can’t get to Philadelphia to snag one of the 40 pies he makes a day, you can make one yourself! Start out by making the fermented dough recipe. This is important, because, in the words of Beddia, “The reason why I think my pizza is good in the first place is because the dough is good." From there, move onto making the sauce and blending the sausage. Or make... (read more)
Recommended by Tracey T.
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Elisabeth Prueitt
[isbn]
Tartine All Day is good for when you want to make a regular family meal just a tiny bit extra special. Sure, you could make BLTs, but why not go a small step further and make Bacon Lettuce and Tomato Panzanella (bread salad)? Did friends drop by for an unexpected visit and all your crackers have gone stale? Pour some wine and make up a batch of Cheese and Pepper Crackers. Chef Prueitt even includes restaurant tips to amp up your recipes.... (read more)
Recommended by Tracey T.
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