After three years of reviewing cookbooks, they are now part of our lives. Thankfully we are not alone in this. Nowadays more and more people are looking at cookbooks as an investment, and they are becoming a part of our kitchens.
A cookbook with beautiful photos, thoughtful narratives, and foolproof recipes can feed the imagination, transport your giftee to another city or country, and inspire them to get creative in the kitchen. There are cookbooks out there to suit every type of cook, whether novice or expert, and feed all interests — from TV show cookbooks to comprehensive tomes on the science of cooking.
We all turn to the internet to source recipes. But something about turning the pages of a cookbook feels particularly comforting and personal, even transportive. But which cookbooks should you own? There are plenty of incredible home cooking cookbooks on the market, so many that it's difficult to choose what books should you own. To help you make the right choice, here is the list of our favorite home cooking cookbooks.
In Cook This Book, Molly Baz breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation through visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time.
If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook.
Named one of the best cookbooks of 2020 by The New York Times, Dessert Person brings Claire Saffitz's signature spin on sweet and savory recipes. In her first book, Claire shares with us delicious recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, that will convert even the most "I don't like sweets" person.
In this book, Claire outlines the problems and solutions for each recipe - like what to do if your pie dough for Sour Cherry Pie cracks - as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. In her first cookbook, we get just more than half of those, including all the cookies, savory and sweet, developed for a cookie boutique she and her husband ran in New York City.
In Dorie’s Cookies, you will find all kinds of cookie recipes. From the three-ingredient Gozinaki to intriguing mash-ups like Peanut Brownie Sables. If good cookies are the goal, Dorie Greenspan is an ideal guide.
In this book, you will have everyday cookies and cookies for weekends (recipes that take a bit more time), holidays, and celebrations. There are bars and brownies and biscotti and the kinds of cookies that make big batches for parties. And there are all the recipes for Beurre & Sel (Dorie’s Cookie Boutique). To summarize things, this book was written to satisfy the Cookie Monster in all of us.
Modernist Cuisine at Home opens up a new world of culinary possibilities and innovation for passionate and curious home cooks. Following the success of Modernist Cuisine: The Art and Science of Cooking, this second book from Nathan Myhrvold and The Cooking Lab gathers all the essential information that any cook needs to build a modern kitchen, and master modern techniques.
In this award-winning, vibrantly illustrated 456-page volume you’ll learn how to stock a modern kitchen, master Modernist techniques, and make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide–braised short ribs. Modernist Cuisine at Home will redefine some classic home dishes, at the same time that teaches you the science behind your favorite dishes.
In this exciting new collection of over 200 simple recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things fast and easy. These super varied every night recipes celebrate vegetables and deliver knock-out flavor but without taking time and energy. One Pot, Pan, Planet is a celebration of food, cooking, and togetherness; of the principles that ground how we live, cook, and eat; of showing love to those we hold dear, to our communities, and to ourselves.
One Pot, Pan, Planet is far from being just a cookbook. Anna brings together a way of eating that is mindful of the planet, with practical advice that shows how every small change in planning, shopping, and reducing waste will make a difference.
Samin Nosrat is the writer, teacher, and chef behind Salt Fat Acid Heat: Mastering the Elements of Good Cooking. A book that was named one of the best of 2017. A New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook. A visionary new master class in cooking that distills decades of professional experience into just four simple elements.
Salt Fat Acid Heat is an ambitious new approach to cooking by a major new culinary voice. The idea behind this book is quite simple! Salt enhances flavor, fat delivers flavor and generates texture, acid balances flavor, and heat determines the texture of food.
With a charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. In this book, you will find more than 100 essential recipes and dozens of variations. From balanced vinaigrettes to tender braised meats or even flaky pastry doughs, this book got you covered.
The Art of Simple Food is an indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.
With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable book for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, helps us embrace the seasons’ bounty and make the best choices when selecting ingredients.
Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!) - and use a foolproof method that works every time?
As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new - but simple - techniques.
In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.
John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores.
This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
Home Farm Cooking is a beautiful cookbook from Catherine Pawson and celebrated architectural designer John Pawson.
Home Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the beautiful house was built to unite friends and relatives in a bucolic, simple setting. In this personal, inspiring recipe collection John and Catherine share 100 favorite dishes they most like to cook at the farm for family and friends. The result evokes a sense of food prepared, shared and enjoyed in a space designed to accommodate the different ways of cooking and eating through the seasons.
The Home Farm Cooking is a personal cookbook that describes the kind of dishes that John and Catherine, share and enjoy at their Oxfordshire home. There are comforting country staples such as roast chicken and shoulder of lamb, ideal for a cozy night at home or garden dinner party. There is also a range of simpler, yet no less delightful, recipes like roast carrots with creamy tahini dressing or burrata and grilled peaches, all of which are easy enough that they can be whipped up as a quick and satisfying lunch.