Alice Waters
[isbn]
Legendary chef Alice Waters knows that how and what we eat is a political, environmental, and humanitarian act that ricochets around the word, influencing ecosystems, labor, and equity. We Are What We Eat is her passionate plea to eat and act graciously, with the intention and compassion our planet (and our taste buds!) deserve.
Recommended by Lucinda G.
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Gregory Gourdet and J. J. Goode
[isbn]
Gregory Gourdet’s Everyone’s Table is an almost magical tome filled with delicious and surprising recipes for your next grain-free/dairy-free/legume-free feast. Nourishing and sumptuous, these dishes bring all the benefits of eating healthily without the disappointments of… eating healthily.
Recommended by Rhianna W.
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Michelle Zauner
[isbn]
At one point in her memoir, Michelle Zauner describes the quick ascent of her band Japanese Breakfast as “suspiciously charmed.” Any reader who has made it that far knows there’s nothing suspicious about it. Crying in H Mart is a skillfully written and deeply moving portrait of Zauner’s mother and their close, and at times strained, relationship. It is also a rumination on cultural distance and the power of food to bridge the gap — it is... (read more)
Recommended by Keith M.
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Hugh Amano, Sarah Becan
[isbn]
Mmmm. Shumai, xiaolongbau, mandu, and all those other dumplings whose names I don’t know that I usually just point to on a dim sum cart at my favorite Asian restaurant. This handy comic book cookbook introduces all you need to turn your kitchen into a dumpling cart. Includes pantry and equipment suggestions and best of all, simple drawings of how to fold your own dumplings. Dumplings from many Asian cultures are... (read more)
Recommended by Tracey T.
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Matthew Raiford, Amy Paige Condon
[isbn]
Bress ’n’ Nyam is Gullah Geechee for “bless and eat.” CheFarmer (chef and farmer) Matthew Raiford raises food on the land that has been farmed by his family for six generations. This is as much a history of community as it is a cookbook about the lineage of African foodways. One of the first recipes in the book is for Reezy-Peezy, which I made for dinner. After having just one bite my husband said, “This is exactly what I was hoping to eat for... (read more)
Recommended by Tracey T.
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Michael Moss
[isbn]
Moss exposes how the food industry uses our own psychology and biology to manipulate us, habituating consumers to processed food and destroying our health in the process. An infuriating look at the severely underregulated food industry and required reading for understanding why American life expectancy is declining.
Recommended by Emily B.
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Anthony Bourdain and Laurie Woolever
[isbn]
Each entry in this posthumous collection of Bourdain’s reflections on world travel contains practical advice like how to get around and where to stay, but it’s his descriptions of local cuisine that will transport you. Bourdain’s reverence for good food, his sharp/disarming/uncouth delivery, and his knack for distilling flavors into words will make you feel as though you’re seated at the same table, savoring the same meal. I’ll be rationing this... (read more)
Recommended by Tove H.
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Mark Bittman
[isbn]
First, Mark Bittman brought us VB6. Now, he ratchets up his crusade to get people cooking and eating better by delving into our unsustainable, destructive, and unhealthy agricultural and food production systems. We don't need to buy more organic veggies, Bittman claims, we need to start a revolution. After reading this incisive book, I'm ready to appoint him leader.
Recommended by Matt K.
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Yotam Ottolenghi and Ixta Belfrage
[isbn]
What more can I say about Ottolenghi? Every cookbook is a delight of unbelievably delectable plant-based recipes, and will do wonders for chefs of all levels. Ottolenghi Flavor offers more than 100 mouth-watering dishes, and dives into fascinating core concepts like flavor pairings and cooking reactions that will enhance every meal you make.
Recommended by Michelle C.
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Jenn Louis
[isbn]
I was a little skeptical when I first saw this title, but as soon as I saw the table of contents I understood — this is not about a single soup. With over 100 recipes from all over the world, Jenn Louis proves this hearty, comforting staple comes in many delicious forms: tom kha gai, poule au pot, green chili chicken stew, to name a few. The “chicken essentials” section has already improved my stock and changed my life.
Recommended by Michelle C.
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Marcus Samuelsson
[isbn]
I can’t but help fall in love with every new Marcus Samuelsson cookbook and The Rise is no exception. The Rise is a global celebration of Black cooking and of Black cooks. Americans owe a great deal of our food history to unsung and forgotten cooks of yesteryear. Samuelsson brings back respect and a feel of history to these folks whom time and society have erased. Here are 150 Black American recipes will energize your kitchen.
Recommended by Tracey T.
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Vivian Howard
[isbn]
Vivian Howard is one of my favorite TV chefs and I adored her first cookbook, Deep Run Roots. So naturally, I am looking forward to This Will Make It Taste Good. Who doesn’t want their food to taste good? She has an easy teaching style and her flavors are bright and often simple. Howard is an outstanding chef who makes your home cooking taste like her restaurant cooking. One hundred and twenty-five recipes, and I have deep love... (read more)
Recommended by Tracey T.
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Nik Sharma
[isbn]
Nk Sharma’s stunning Flavor Equation deserves to be shelved next to your copy of Salt Fat Acid Heat. Sharma makes the science of cooking cool, fascinating, and completely relevant to growing your skills in the kitchen. Backed by over 100 recipes that exemplify the text and fill the belly.
Recommended by Tracey T.
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Kate McDermott
[isbn]
I plan to be the most popular person at the Thanksgiving table this year with the help of local author Kate McDermott's Pie Camp. I loved her previous book, The Art of the Pie, and look forward to leveling up my pie skills. Maybe I'm just hungry, but every page of this book makes me want to get out a rolling pin and attempt to recreate her gorgeous pies.
Recommended by McKenzie W.
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Julien Perry, Kyle MacLachlan
[isbn]
We are six months into our new COVID-19 society, and I’m tired of my own home cooking. I want a night out, but I want it at home. Recent cookbook release Washington Wine and Food comes to the rescue. Recipes from local chefs are paired with wine suggestions from Washington vintners. The intro is from winemaker and actor Kyle MacLachlan. The recipes are elevated just enough that the meals are easily made at home, yet feel restaurant... (read more)
Recommended by Tracey T.
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Molly Wizenberg
[isbn]
Molly Wizenberg’s memoir of discovering a shifting sexual identity as an adult is a remarkably candid reckoning with internal uncertainties. The Fixed Stars is infused with a very welcoming, well-informed confusion that is deeply recognizable and revealing.
Recommended by Keith M.
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Peter Mayle
[isbn]
British author Peter Mayle and his wife make real their dream of living in the French countryside when they purchase a 200-year-old stone farmhouse. When Mayle's publisher complains about the lateness of his expected manuscripts, Mayle writes back a detailed account of the trials and indignities he faces with the upkeep of said farmhouse. That letter to his publisher eventually becomes A Year in Provence, and the book is hilarious,... (read more)
Recommended by Dianah H.
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Americas Test Kitchen
[isbn]
Like chocolate? You’ll love Everything Chocolate. This is made up of an impressive assortment of decadent chocolate recipes. Whether it is a recreation of an Oreo-type sandwich cookie (but with more chocolate flavor) or a classic chocolate tart (with a gorgeous blood orange gelée topping), these are recipes built to share and show off with. However, no one will blame you if you make the Magic Chocolate Flan cake without sharing it with... (read more)
Recommended by Tracey T.
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Lior Lev Sercarz, Genevieve Ko
[isbn]
This is one of the best spice books I’ve ever read. By mixing your own blended spices, you can make your own meals that much faster and that much tastier. Master spice blender Lior Lev Sercarz has developed tried-and-true blends for simplifying home cooking. Many of the recipes vary by simply changing the spice blend to get a different flavor. This would be a great cookbook to work through from the beginning. You could make root veggies a... (read more)
Recommended by Tracey T.
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Kwame Onwuachi, Joshua David Stein
[isbn]
I loved Notes From a Young Black Chef, Kwame Onwuachi's memoir.
For such a young man, there is quite a lot of experiences packed into this book,
as he is hardworking, ambitious, and talented. If you're a foodie (I am not) or love
memoirs (I do!) this is an excellent read. Recipes included. Very impressive!
Recommended by Adrienne C.
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Antoni Porowski, Mindy Fox
[isbn]
Antoni Porowski, the food guy on Queer Eye, has been wowing viewers with his kind approach to introducing newbie cooks to the pleasures of cooking for themselves. He often uses simple foods with complex flavors to excite the new cook into showing off their new mad skills for their family and friends. In his new cookbook, he takes these complex flavors a step further. With his Polish family background he blends Polish recipes with his... (read more)
Recommended by Tracey T.
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Spencre LR McGowan
[isbn]
Now that I've made over half of the recipes in Blotto Botany, I can say that I am now obsessed with herbal cordial making. A cross between an herbalism guide and a cocktail recipe collection, this handwritten and collage-illustrated book feels like a zine written by a warm, witchy friend. When I make these drinks, I feel like I am making potions. I am particularly in love with the "Dreamer's Cordial," which gave me some of the most... (read more)
Recommended by Ariel K.
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Wataru Yokota, Makiko Itoh
[isbn]
Some of my favorite travel experiences comes from finding some hole-in-the-wall place that serves amazing small bites — a bittersweet event because you know that after you return home you’ll never have those meals again. Well, if you are missing Japan’s bar food, The Real Japanese Izakaya Cookbook is here for the rescue. These are authentic recipes meant to be made in American kitchens. If you don’t regularly keep a few items such as... (read more)
Recommended by Tracey T.
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Mandy Lee
[isbn]
You know those cookbooks where upon first look through you start flagging recipes with sticky notes? The Art of Escapism Cooking is one of those. And you know how sometimes there is one recipe that draws you in so much that you know it’s the first recipe you are going to make? In this case, Lamb and Cheese Slab Pie (rubbed with cumin-chili oil) knocked it out of the park for me. This recipe is a perfect example of the book at large: a mixture of... (read more)
Recommended by Tracey T.
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Tiffany Dahle
[isbn]
This book has really yummy and EASY recipes. Some of my favorites are Pancake Donuts with Maple Glaze, Smart Cookies, and Giant Birthday Cookie Cake. I'm not a huge baker, but this book is easy to follow with my children and produces delicious treats. I love that it also includes decorating tips and substitution and measuring tricks. Perfect for me and my little bakers.
Recommended by Rose H.
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Americas Test Kitchen
[isbn]
What is everyone’s favorite Thanksgiving dish? The sides! What do you take to potluck? A side dish! America’s Test Kitchen brings their fully tested finesse to the glory of side dishes. While not a vegetarian cookbook, the meat dishes are far and few between. (But remember, meat lovers, it’s easy to throw some grilled sausage into a veg side.) This cookbook gets an A+ AND a gold star.
Recommended by Tracey T.
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Bobby Flay, Stephanie Banyas, Sally Jackson
[isbn]
These are the recipes a professional chef goes to for casual meals with family and friends. Breakfast, brunch, lunch, dinner and drinks are all covered. These recipes are easy enough to make, without exotic ingredients, but will still elevate and broaden your go-to list.
Recommended by Bill L.
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Americas Test Kitchen Kids , Maddie Frost
[isbn]
This interactive board book is a favorite with my kids. They love pretending to help make these adorable cupcakes. My daughter's favorite page is where she has to shake the book to mix everything together. So much giggling! I love that it encourages helping out while also engaging the imagination. If your kids liked Press Here by Hervé Tullet, they will love Stir Crack Whisk Bake.
Recommended by Rose H.
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Erin Gleeson
[isbn]
Gleeson’s first cookbook has pride of place on my too-full shelves, but it’s going to be sharing the spotlight with Forest Feast Mediterranean, whose simple vegetarian recipes are accompanied by Gleeson’s equally mouthwatering watercolors and travel photography. Ideal for new vegetarian cooks who like their meals with a side of beautiful.
Recommended by Rhianna W.
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Michelle Lopez
[isbn]
If you’ve been casting lovelorn glances at your standing mixer as you hurry through each day’s endless to-do list, fret no longer. Lopez’s cheery and creative collection of time-saving recipes will reunite you with your mixing bowls. One bite of her Supernatural Brownies and you’ll be making baking a part of your everyday.
Recommended by Lucinda G.
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Leo Robitschek
[isbn]
This is definitely the cocktail book of the season — but with nearly 300 unique and delectable recipes, it will serve you well for many seasons to come. NoMad’s attention to detail and reverence for quality cocktails is undeniable. Happy holidays! I can’t wait to celebrate.
Recommended by Moses M.
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Questlove
[isbn]
Questlove: a musician who loves food as much as he loves music. In Mixtape Potluck, he invites celebrities, musicians, and chefs to share a favorite potluck dish. Questlove awards each dish a song that exemplifies the recipe and the person. (Martha Stewart gets Snoop Dogg’s "Life of the Party." Perfect.)
Recommended by Tracey T.
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Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker and John Becker and Megan Scott
[isbn]
We welcome the new edition of Joy of Cooking. Based on consumer feedback from the past six years, the authors updated this edition to reflect our modern lifestyle. Included are 600 new recipes and 80 new illustrations, as well as recipes resurrected from previous editions. This is a must-have cookbook.
Recommended by Tracey T.
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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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Jose Andres and Matt Goulding
[isbn]
Michelin-starred José Andrés focuses his passion on all things veggie in Vegetables Unleashed. Chef Andrés covers eating seasonally, best cooking techniques, and reestablishing vegetables as the sexy option on the plate in a french fry world. Turn to page 188 for a good example: Sancocho Puertorriqueño.
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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Anna Jones
[isbn]
A new Anna Jones cookbook is always a reason to celebrate. Her vegetarian recipes are luscious and elegant while also simple and easy to prepare. Early favorites of mine: Chocolate and Blood Orange Freezer Cake, Roast Leek Feta and Lemon Polenta Cake, and Grilled Caesar Salad with Crispy Chickpeas. Sprinkled throughout are flavor maps to help guide us in making our own Anna Jones-inspired delicious meals. Oh, and the lovely photography is by Ana... (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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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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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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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 and 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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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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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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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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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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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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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 and 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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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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Anya Von Bremzen
[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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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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