A New Way to Bake blends plant-based innovation with clear technique, offering a fresh, modern guide to smarter, flavor-focused baking.
On Meat Cookbook review: Jeremy Fox’s modern guide to meat cooking, featuring creative recipes, practical techniques, and striking photography.
The Franco Pepe Pizza Book showcases Italy’s leading pizzaiolo through fermentation, local ingredients, and iconic, carefully crafted pizzas.
A bold look at Stacked Cookbook by Owen Han, inventive sandwiches, modern flavors, and a fresh take on the art of stacking food.
Michael W. Twitty’s Recipes from the American South celebrates Southern heritage through 260 recipes blending history, culture, and flavor.
How I Cook by Ben Lippett is a thoughtful debut that teaches the why behind great cooking, building skill, confidence, and flavor in every recipe.
A deeply personal debut from Chet Sharma, BiBi: The Cookbook blends heritage, science, and flavor to redefine modern Indian cooking.
Bold, cinematic, and flavor-packed, Cooking with Vegetables by Jesse Jenkins puts produce center stage with over 100 fresh, exciting recipes.
A bold, witty, and science-packed journey, Adventures in Fermentation by Dr Johnny Drain explores the flavors, culture, and magic of microbial cooking.
Zoë Bakes Cookies is a nostalgic, story-rich cookbook featuring 75 reliable recipes, baking tips, and adaptable treats for home bakers of all levels.
Discover why Nicola Lamb’s Sift is one of our favorite baking books—packed with science-backed tips, stunning recipes, and joyful precision.
Discover Andy Cooks: The Cookbook—simple, flavorful recipes with pro techniques, stunning visuals, and everyday accessibility for home cooks.
The Cooking World is a team of professionals passionate about the world of food from diverse areas.
Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.
