100 Best Cooking Books of All Time (Updated for 2026)

1

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Samin Nosrat

5.0

Now a Netflix series WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 Sunday Times Food Book of the Year and New York Times bestseller While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering

Recommended by Ben Silbermann, Cameron Strang, and Yashar Ali.

Ben Silbermann

I enjoy cooking, and this book taught me a lot of the basics of flavor and cooking technique. [source]

Cameron Strang

@bobgoff Cohen read non-stop and finished the book in 4 days. He said Love Does for Kids is his favorite book ever! We’ve talked about so many of the stories and lessons. Now his teacher asked if she could borrow it to read the book to the class. He’s SO proud. Bob, for real, thank you!! [source]

Yashar Ali

Something incredible happened last week As Iran was silencing an entire nation by shutting off the internet, a great book by an Iranian author @CiaoSamin went to #1 on the NYT bestsellers list for the 1st time Her book was published nearly 3 years ago! https://t.co/1RAzmgxvEf https://t.co/1ztY4BTTk6 [source]

2

Kitchen Confidential: Adventures in the Culinary Underbelly

Anthony Bourdain

4.8

A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material.

New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bo

Recommended by Eric Ripert, Jon Favreau, Catalina Penciu, and 2 others.

Eric Ripert

I love that Tony’s world in the kitchen was filled with pirate-like renegades when mine was peopled with regimented professionals. How eye-opening and entertaining to read about the other side! [source]

Jon Favreau

Great book. [source]

Catalina Penciu

I'm a huge fan of personal stories and biographies with a touch of gastronomy like this one. [source]

3

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

4.8

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth

Recommended by Chris Young, Henry Dimbleby, Rose Levy Beranbaum, and 1 others.

Chris Young

My career starts with this book in many ways. There wouldn’t be any of this modern cooking movement without this book, I don’t think. [source]

Henry Dimbleby

He looks at the science of making a mayonnaise, and how much egg yolk you need to make a certain amount. [source]

Rose Levy Beranbaum

He explains how cooking works and gives you the freedom to create your own things, to know when things go wrong. [source]

4

Joy of Cooking

Irma S. Rombauer

4.8

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 edit

5

Mastering the Art of French Cooking

Julia Child

4.7

For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the see

Recommended by Madhur Jaffrey.

Madhur Jaffrey

Well, you take it off the hob and you mix in more milk or whatever it is. You mix something cold in or put in cubes of ice and then slowly put it back. You have to cool it quickly and then put it back. You might need to put another egg in and start again. [source]

6

The Omnivore's Dilemma: A Natural History of Four Meals

Michael Pollan

4.6

Preview Summary

What should we have for dinner? For omnivore's like ourselves, this simple question has always posed a dilemma: When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods on offer might shorten your life. Today, buffeted by one food fad after another, America is suffering from what can

Recommended by Barry Estabrook, Gabriel Coarna, Paul Rozin, and 1 others.

Barry Estabrook

Michael Pollan looks at food production through four meals. One is a fast-food meal, the other is an industrial-scale organic meal, then there is a small-scale organic meal and finally he actually goes out and either grows or kills, in the case of the meat, the entire meal himself. That is the narrative. [source]

Gabriel Coarna

Michael Pollan's "The Omnivore's Dilemma" --more precisely, the first 3rd of it-- was what first made me realize how badly the Earth, as an ecosystem, is out of balance. [source]

Paul Rozin

Michael Pollan is an excellent journalist who specializes in the food domain.He proposes relying more on whole foods and less on processed foods, like Oreo Cookies. He argues that unprocessed foods are more nutritious, more wholistic and better for the environment. [source]

7

How to Cook Everything: Simple Recipes for Great Food

Mark Bittman, Alan Witschonke

4.5

Great Food Made Simple

Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy your

8

The Food Lab: Better Home Cooking Through Science

J. Kenji López-Alt

4.5

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 cu

9

Better Homes and Gardens New Cook Book

Better Homes and Gardens

4.5

Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery co

10

Essentials of Classic Italian Cooking

Marcella Hazan

4.5

Title: Essentials of Classic Italian Cooking Binding: Hardcover Author: MarcellaHazan Publisher: AlfredA.Knopf

Recommended by Madhur Jaffrey, Nigel Slater, and Ruth Rogers.

Madhur Jaffrey

Marcella Hazan takes you by the hand. For example, if you are going to make a risotto she tells you what rice to buy. [source]

Nigel Slater

It’s not beautiful writing; I don’t read her for information; I don’t read her for a sense of place. I read Marcella Hazan purely for the way she writes her recipes…. There is no finer recipe writer. Her recipes are concise, they’re clear, they’re unfussy and she never leaves me in any doubt about what I’m supposed to be doing. [source]

Ruth Rogers

When people come to work at the River Café as a chef we ask them if they have read this, and if they haven’t we ask them to read it. [source]

11

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Karen Page, Andrew Dornenburg

4.5

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness"

12

Plenty

Yotam Ottolenghi

4.4

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.

Yotam'

13

Jerusalem: A Cookbook

Yotam Ottolenghi, Sami Tamimi

4.4

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottole

14

In Defense of Food: An Eater's Manifesto

Michael Pollan

4.4

Preview Summary

Michael Pollan's last book, The Omnivore's Dilemma, launched a national conversation about the American way of eating; now In Defense of Food shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan's bracing and eloquent manifesto shows us ho

Recommended by Richard Branson and Henry Dimbleby.

Richard Branson

Founder/Virgin Group

Today is World Book Day, a wonderful opportunity to address this #ChallengeRichard sent in by Mike Gonzalez of New Jersey: Make a list of your top 65 books to read in a lifetime. [source]

Henry Dimbleby

Pollan takes the science of food and shows where it’s been misapplied. [source]

15

Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck

Thug Kitchen

4.4

Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

16

The Smitten Kitchen Cookbook

Deb Perelman

4.4

The long-awaited cookbook by Deb Perelman of Smitten Kitchen—home cook, mom, photographer, and celebrated food blogger.

Deb Perelman loves to cook. It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhel

17

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

Ree Drummond

4.3

#1 New York Times Bestseller

Paula Deen meets Erma Bombeck in The Pioneer Woman Cooks, Ree Drummond’s spirited, homespun cookbook. Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made fr

18

The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York

Mollie Katzen

4.3

Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

19

I'm Just Here for the Food: Food + Heat = Cooking

Alton Brown

4.3

Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the host of Food Network's Good Eats presents a special edition of his innovative, instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique, and provides a vast array of food-related tips and advice.

20

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

Mark Bittman, Alan Witschonke

4.3

The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook EverythingHailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the def

21

Veganomicon: The Ultimate Vegan Cookbook

Isa Chandra Moskowitz, Terry Hope Romero

4.3

Who knew vegetables could taste so good? Vegan powerhouses Isa Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon

22

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Jeff Hertzberg, Zoe Francois

4.3

For 30+ brand-new recipes and expanded Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now.

This is the classic that started it all Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so

23

Everyday Italian: 125 Simple and Delicious Recipes

Giada De Laurentiis

4.3

In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.

Everyday Italian is true to its ti

24

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

Alice Waters, Patricia Curtan, Kelsie Kerr, Fritz Streiff

4.3

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

25

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

The Editors of America's Test Kitchen and Guy Crosby (Author) Ph.

4.3

In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce the

26

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Michael Ruhlman

4.3

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.

When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand.

Why spend time sorting through the millions of cookie recipes available

27

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Ken Forkish

4.3

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is

28

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

Nigella Lawson, Patrina Tinslay

4.3

Nigella Lawson's How to Be a Domestic Goddess is about not only baking, but the enjoyment of being in the kitchen, taking sensuous pleasure in the entire process, and relishing the outcome. Nigella's deliciously reassuring and mouthwatering cookbook demonstrates that it's not terribly difficult to bake a batch of muffins or a layer cake, but the appreciation and satisfaction they bring are disprop

29

The Pioneer Woman Cooks: Food from My Frontier

Ree Drummond

4.3

I'm Pioneer Woman.

And I love to cook.

Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing

30

Cravings: Recipes for All the Food You Want to Eat

Chrissy Teigen

4.2

Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.
For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics.
Salty,

31

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Reinhart, Peter.

4.2

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes

32

Cooking for Geeks: Real Science, Great Cooks, and Good Food

Jeff Potter

4.2

Why, exactly, do we cook the way we do? Are you curious about the science behind what happens to food as it cooks? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn how to become a better cook?

Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention

33

Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen

Julie Powell

4.2

With the humor of Bridget Jones and the vitality of Augusten Burroughs, Julie Powell recounts how she conquered every recipe in Julia Child's Mastering the Art of French Cooking and saved her soul!

Julie Powell is 30-years-old, living in a rundown apartment in Queens and working at a soul-sucking secretarial job that’s going nowhere. She needs something to break the monotony of her life, and she in

34

Vegetarian Cooking for Everyone

Deborah Madison

4.2

The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there wa

Recommended by Yotam Ottolenghi.

Yotam Ottolenghi

A few years ago, I got the brief to write a vegetarian column for The Guardian. I’m not a vegetarian, so I wanted to write the column as a challenge – and I must say it was a bit of a challenge. The idea of having to cook exclusively with vegetables was initially a difficult concept. To start with, I had plenty of ideas, but after about six months I realised I was sort of running out of things. [source]

35

Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again

Ina Garten

4.2

#1 NEW YORK TIMES BESTSELLER

Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, t

36

Barefoot Contessa Back to Basics

Ina Garten

4.2

#1 NEW YORK TIMES BESTSELLER

Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.

Ina Garten’ s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics mad

37

The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out

Angela Liddon

4.2

After a decade of struggling with an eating disorder and subsisting on diet, low-calorie processed foods, Angela Liddon vowed to get healthy once and for all. Done with feeling sick and tired, she threw out her fat-free butter spray and low-calorie frozen dinners. Instead, Angela embraced whole foods that made her glow from the inside out. But first, she had to learn to cook-and eat-right. Five ye

38

The Barefoot Contessa Cookbook

Ina Garten, Martha Stewart

4.2

For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens

39

The New Best Recipe

Cook's Illustrated

4.2

The flagship book of the award-winning, best-selling series, is back-bigger and better than ever. Fully-updated and double the size of the original, this new edition boasts 22 chapters covering 1,000 foolproof recipes. 40% new recipes pack this 1,000-page, one-stop source for the best-tested recipes in America.

40

Cooked: A Natural History of Transformation

Michael Pollan

4.2

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and fermen

41

The Way to Cook

Julia Child

4.2

In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus the distillation of a lifetime of cooking. And she has an important message for Americans today. . .

to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish
�to t

42

The America's Test Kitchen Family Cookbook

America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay

4.2

A revision of the Fall 2005 BookSense pick and bestseller, this edition features a new light recipe chapter, more than 1500 color photos, heavy duty paper and binding, over 2 dozen new recipes, and handy new cooking charts. This instant classic belongs on the shelf of every home cook. Publisher's Weekly called it "a foolproof, go-to resource for everyday cooking." The new edition is bound on five

43

Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

Jamie Oliver

4.2

Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beg

44

Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats

Sally Fallon and Mary Enig

4.2

The Diet Dictocrats don't want you to know that...
- Your body needs old-fashioned animal fats
- New-fangled polyunsaturated oils can be bad for you
- Modern whole grain products can cause health problems
- Traditional sauces promote digestion and assimilation
- Modern food processing denatures our foods but
- Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats an

45

How to Eat: The Pleasures and Principles of Good Food

Nigella Lawson

4.2

Note: this is a US edition of this cookbook.

"Cooking is not about just joining the dots, following one recipe slavishly and then moving on to the next," says British food writer Nigella Lawson. "It's about developing an understanding of food, a sense of assurance in the kitchen, about the simple desire to make yourself something to eat." Lawson is not a chef, but "an eater." She writes as if she'

Recommended by Nigel Slater and Sophie Dahl.

Nigel Slater

If I could keep only one cookbook, this would be it. There’s an intelligence to the way she writes, and she expects a certain intelligence of her readers as well. [source]

Sophie Dahl

It was her warm self-deprecating lovely tone that really engaged me. I loved the way that she described food. It was just this wonderful, friendly, easy rolling-off-the-page kind of writing. [source]

46

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

Anthony Bourdain and HarperAudi

4.2

A lot has changed since Kitchen Confidential. For the subculture of chefs and cooks, for the restaurant business as a whole—and for Anthony Bourdain. Medium Raw explores those changes, taking the reader back and forth—from the author’s bad old days—to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe travelling professional eater and drinker, Bourdain compar

47

Nigella Express: Good Food, Fast

Nigella Lawson

4.2

This is the first time that we've ever launched a cookbook alongside a brand new show. Nigella's ratings are through the roof, and she was recently featured in In Style. The cookbook is all of the delicious foods Nigella is known for but the emphasis is on fast, really fast! This is for everyone who loves good food, but just doesn't have time or patience at the end of the day for a long, drawn-out

48

The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making

Alana Chernila

4.2

“This is my kitchen. Come on in, but be prepared—it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little g

49

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Yotam Ottolenghi

4.2

Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.

Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked,

50

Momofuku: A Cookbook

David Chang

4.1

51

Cook with Jamie

JamieM Oliver

4.1

This is my guide to making you a better cook and it's the biggest book I've ever done! I think it looks beautiful and is full of simple and accessible recipes (160 of them!) that will blow the socks off your family and any guests you might have round for dinner.

And that's not all ... there’s information on the equipment that I think you should have in your kitchen, advice on how to recognize and c

52

Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family

Ina Garten

4.1

Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet—a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions—and it’s

53

Magnolia Table: A Collection of Recipes for Gathering

Joanna Gaines

4.1

Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.

Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, cele

54

The Silver Spoon

Phaidon Press

4.1

The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today.

The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920's to the 1970's.

A g

55

The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

Timothy Ferriss

4.1

WHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS?

The 4-Hour Chef isn’t just a cookbook. It’s a choose-your-own-adventure guide to the world of rapid learning.

#1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs.

Recommended by Bryan Callen, Cristina Riesen, and Marin Gerov.

Bryan Callen

Bryan Callen recommended this book on the podcast "The Tim Ferriss Show". [source]

Cristina Riesen

First, a word on career paths. In time, I realised that career paths are like one-way streets. Magic happens in unexplored territories. Plus life is how you choose to live every moment, every day. So today, rather than building a career, I prefer to make lateral moves in life, working with great people and being part of ambitious projects impacting the world. There are a few books that got me here: … Tim Ferriss " The 4-Hour Workweek", "The 4-Hour Chef", "Tools of Titans". [source]

Marin Gerov

Talking of Tim Ferriss, his series (The 4-Hour Workweek, The 4-Hour Body, The 4-Hour Chef) have been extremely good resources for improving work, health, and learning. [source]

56

Ottolenghi: The Cookbook

Yotam Ottolenghi, Sami Tamimi

4.1

Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes.

Yotam and Sami's inventive yet simple dishes are

Recommended by Jila Dana-Haeri and Shahrzad Ghorashian.

Jila Dana-Haeri and Shahrzad Ghorashian

A recipe book full of inspired flavours and colours – layers of tastes and plenty of exciting salads. [source]

57

A Cook's Tour: Global Adventures in Extreme Cuisines

Anthony Bourdain

4.1

From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventures

The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy

58

The French Laundry Cookbook

Thomas Keller, Deborah Jones

4.1

2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his fi

59

Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold, Chris Young, Maxime Bilet

4.1

Cutting-edge techniques used by the world's best chefs "The most important book in the culinary arts since Escoffier." — Tim Zagat A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. The authors and their 20-person team at The Cooking Lab—scientists, inventors, and accomplished cooks in their own right—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking—and eating—in a whole new light. A sampling of what you'll discover: Why plunging food in ice water doesn't stop the cooking process When boiling cooks faster than steaming Why raising the grill doesn't lower the heat Why baking is mostly a drying process Why deep-fried food tastes best and browns better when the oil is older How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand Many invaluable features include: Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips More than 250 pages on meat and seafood and 144 pages on fruits, vegetables, and grains, including dozens of parametric recipes and step-by-step techniques Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas Some 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià, Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others Volume 1: History and FundamentalsVolume 2: Techniques and EquipmentVolume 3: Animals and PlantsVolume 4: Ingredients and PreparationsVolume 5: Plated-Dish RecipesVolume 6: Kitchen Manual with example recipes and extensive reference tables, printed on washable paper

Recommended by Bill Gates.

Bill Gates

CEO/Microsoft

On Bill Gates's reading list in 2011. [source]

60

I'm Just Here for More Food: Food x Mixing + Heat = Baking

Alton Brown

4.1

Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.

61

An Everlasting Meal: Cooking with Economy and Grace

Tamar Adler, Alice Waters

4.1

Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating.

Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.

In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar

62

Jamie's Italy

Jamie Oliver

4.1

Bestselling author Jamie Oliver finally devotes an entire book to America's favorite cuisine -- Italian! Italy and its wonderful flavors have always had a major influence on Jamie Oliver’s food and cooking. In Jamie’s Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collecti

63

Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook

Michael Ruhlman, Donna Turner Ruhlman

4.1

Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman s decades of cooking, writing, and working with the world s greatest chefs into twenty essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished.

64

Animal, Vegetable, Miracle: A Year of Food Life

Barbara Kingsolver

4.1

Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they'd only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You

65

Good Eats: The Early Years

Alton Brown

4.1

Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eat

66

Jamie's 30-Minute Meals

Jamie Oliver, David Loftus

4.1

If you love food but struggle to find time to eat tasty food every day, then allow Jamie to introduce you to a revolutionary way of cooking. In 30-Minute Meals he shows you how to make a main meal, sides and even a pudding in the time you'd normally spend on one dish. What you'll be able to achieve in 30 minutes will absolutely blow your mind!

67

The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper!

Ree Drummond

4.1

THERE’S NO TIME LIKE DINNERTIME!

Oh, don’t get me wrong. I adore breakfast. I love lunch! But dinnertime definitely tops them all. It’s the time of day when we reunite with our sweeties, our kids, our friends, our parents . . . and catch up on the events of the day over something mouthwatering and delicious. Dinnertime anchors us, nourishes us, and reassures us. It’s the greatest meal of the day!

Th

68

The Professional Chef

Culinary Institute of America

4.1

The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With l

69

Garlic and Sapphires: The Secret Life of a Critic in Disguise

Ruth Reichl

4.1

Ruth Reichl, world-renowned food critic and editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world--a charge she took very seriously, taking on the guise of a series of eccentric persona

70

Jamie at Home: Cook Your Way to the Good Life

Jamie Oliver

4.1

Jamie at Home

71

Ad Hoc at Home

Thomas Keller

4.1

New York Times bestseller

James Beard Award Winner

IACP Award Winner

Thomas Keller shares family-style recipes that you can make any or every day.

In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of c

72

A Homemade Life: Stories and Recipes from My Kitchen Table

Molly Wizenberg

4.1

When Molly Wizenberg's father died of cancer, everyone told her to go easy on herself, to hold off on making any major decisions for a while. But when she tried going back to her apartment in Seattle and returning to graduate school, she knew it wasn't possible to resume life as though nothing had happened. So she went to Paris, a city that held vivid memories of a childhood trip with her father,

73

The Silver Palate Cookbook

Julee Rosso, Sheila Lukins, Michael McLaughlin

4.1

With over 2.2 million copies in print, the widely acclaimed The Silver Palate Cookbook is firmly established as a contemporary classic. Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness.

The lively collection of clear, step-by-step recipes ranges from sublimely

74

The New Book of Middle Eastern Food

Claudia Roden

4.1

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gath

Recommended by Diane Seed.

Diane Seed

Claudia is Egyptian-Jewish, born and brought up in Cairo. She was educated at art school in England but her family is impeccably Middle Eastern. A lot of the cooking in the Middle East originated from Persia. And, like the languages, the various cuisines still have much in common. This book travels across the whole area – in fact, there are some Moroccan dishes in here. She talks about the different versions of a dish. It might be prepared differently in North Africa, for example. [source]

75

Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker

Dawn J. Ranck, Phyllis Pellman Good

4.1

By Dawn J. Ranck and Phyllis Pellman Good"Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. They are miracles for potluck meals, whether in

76

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Bill Buford

4.1

Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York rest

77

My Paris Kitchen: Recipes and Stories

David Lebovitz

4.1

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.

It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the

78

Mastering the Art of French Cooking: Vol. 2

Julia Child, Simone Beck

4.1

The sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search o

79

The Fannie Farmer Cookbook

Marion Cunningham, Fannie Farmer Cookbook Corporation, Archibald Candy Corporation, Lauren Jarrett

4.1

Here is the great basic American cookbook--with more than 1,990 recipes, plain and fancy--that belongs in every household.

Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a househol

80

The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World

Sandor Ellix Katz

4.1

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt

81

Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen

Heidi Swanson

4.1

HEIDI SWANSON'S approach to cooking whole, natural foods has earned her a global readership. From her Northern California kitchen, she introduced us to a less-processed world of cooking and eating through her award-winning blog, 101 Cookbooks, and in her James Beard Award–nominated cookbook, Super Natural Cooking, she taught us how to expand our pantries and integrate nutrient-rich superfoods into

82

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

David Lebovitz, Lara Hata

4.1

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.

With an emphasis on intense and sophisticated flavors and a bountif

83

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

Isa Chandra Moskowitz, Terry Hope Romero, Rebecca Bent, Sara Quin

4.0

Vegan legends Isa Chandra Moskowitz and Terry Romero offer vegan-friendly recipes for both classic and innovative cupcakes that dominate the baking world.
The authors of Veganomicon take on the cupcakes in this sweet and sassy guide to baking everyone's favorite treat entirely clear of animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings with stunning full col

84

The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results -- with Photographs of Every Step

Jeffrey Eisner

4.0

Everything you need to know to get started with your Instant Pot, with simple recipes and photographs for every single step, from the popular Pressure Luck recipe site.

Instant Pots are the hottest kitchen appliances on the market, with more than six million sold. But many cooks remain bewildered by them. Enter Jeffrey Eisner, whose popular website Pressure Luck demystifies the magic of the Instant

85

The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook

Niki Segnit

4.0

Unique, beautifully written and ceaselessly imaginative, "The Flavor Thesaurus" is a completely new kind of food book--inspired, as author Niki Segnit explains, by her over-reliance on recipes. "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it

86

Alton Brown's Gear for Your Kitchen

Alton Brown

4.0

Alton Brown has smoked a salmon in a cardboard box, roasted a prime rib in a terracotta flower pot, cooked onion soup in an electric skillet, used a C-clamp as a nutcracker, and a binder clip to hold a probe thermometer in place. While his machinations may border on the Rube Goldberg-esque, it is among Brown's missions to present the best - and often the simplest - tool to get the job done. Follow

87

Tender at the Bone: Growing Up at the Table

Ruth Reichl

4.0

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's

88

The Art of Eating

M.F.K. Fisher, Joan Reardon

4.0

This book is the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . .

Recommended by Ruth Reichl.

Ruth Reichl

MFK Fisher had this epiphany when she went as a young bride to France and discovered food and brought that back to America. [source]

89

Barefoot in Paris

Ina Garten, Quentin Bacon

4.0

Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you br

90

Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef

Gabrielle Hamilton

4.0

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand

91

Ottolenghi Simple: A Cookbook

Yotam Ottolenghi

4.0

A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.

In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, d

92

The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Wizards and Non-Wizards Alike

Dinah Bucholz

4.0

Bangers and mash with Harry, Ron, and Hermione in the Hogwarts dining hall.

A proper cuppa tea and rock cakes in Hagrid's hut.

Cauldron cakes and pumpkin juice on the Hogwarts Express.

With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of y

93

The Cake Bible

Rose Levy Beranbaum

4.0

2017 inductee into the IACP Culinary Classics Hall of Fame.

"If you ever bake a cake, this book will become your partner in the kitchen." -- from the foreword by Maida Heatter

This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her

Recommended by Madhur Jaffrey.

94

Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

Chad Robertson, Eric Wolfinger

4.0

The Tartine Way - Not all bread is created equal

"...The most beautiful bread book yet published..." – The New York Times

Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, ma

95

Ball Complete Book of Home Preserving

Judi Kingry and Lauren Devine

4.0

Ball Complete Book of Home Preserving contains over 400 delicious and creative recipes. Home canning puts the pleasures of eating natural, delicious produce at your fingertips year round. Preserving food is as modern and practical as the latest food trend, and its really quite simple. Easy-to-understand detailed instructions provide all the information you need before you begin a project. Enjoy th

96

Everyday Food: Great Food Fast

Martha Stewart Living Magazine

4.0

No matter how busy you are, at the end of the day you want fresh, ﬂavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the ﬁrst book from the award-winning magazine Everyday Food, you’ll ﬁnd all of that: 250 simple recipes for delicious meals that are qu

97

The Skinnytaste Cookbook: Light on Calories, Big on Flavor

Gina Homolka

4.0

NEW YORK TIMES BESTSELLER

Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog Skinnytaste

Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear a

98

Martha Stewart's Cookies: The Very Best Treats to Bake and to Share

Martha Stewart Living Magazine

4.0

A perfect Mother’s Day gift!

Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper– or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Bes

99

Nom Nom Paleo: Food for Humans

Michelle Tam, Henry Fong

4.0

By the creators of the critically-acclaimed leading Paleo food blog, Nom Nom Paleo features over 100 flavor-packed, nutrient-dense recipes using real, whole ingredients for foodies, fitness buffs, and families, presented in a fun, fresh style complete with awesome cartoons and tons of 4-color photography. Nom Nom Paleo is a visual feast, crackling with humor and packed with stunningly photogra

100

Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners

Rachael Ray

4.0

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these