20 Best Books On Cooking (2023 Update)

#1 new york times bestseller – more than 120 all-new recipes that will leave everyone feeling good, from crowd-pleasers with a healthier twist to family favorites you can rely on every day—from the new york times bestselling author of half baked harvest super simple. bold. beautiful. the millions of fans of the half baked harvest blog and bestselling books have fallen in love with tieghan gerard’s recipes for their wholesome decadence, unfussy approach, and smart twists on comforting favorites. written and photographed in the stunning mountains of colorado, inspired by her big, unique family, and focused on what you’ll want to eat day-in-day-out, half baked harvest every day delivers more than 120 all-new recipes that will feed your body and soul.for tieghan, feel-good food isn’t about restrictive eating. it’s about enjoying real food with lots of flavor, and the satisfaction of sharing it with those you love. finding balance is about giving your body and your cravings what they need . . . whether that’s a light, vegetable-packed dish or a big ole plate of something comforting. in this collection, there are plenty of plant-forward favorites, like chipotle cheddar corn chowder and spinach and pesto–stuffed butternut squash. tieghan also shares flavor-packed family go-tos, like pizza pasta with pepperoni bread crumbs, crispy carnitas taquitos, and spicy pretzel chicken fingers with hot honey. and to keep a smile on everyone’s face, you’ll find luscious desserts, like chocolate olive oil cake and a lemon tart with vanilla sugar, made with a focus on wholesome, minimally processed ingredients.whether it’s breakfast, lunch, snack time, dinner, or dessert . . . this book has tried-and-true recipes that will make you feel good about sharing them at your table.

“generation after generation, joy has been a warm, encouraging presence in american kitchens, teaching us to cook with grace and humor. this luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —samin nosrat, author of salt, fat, acid, heat “cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. the new joy of cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —joanna gaines, author of magnolia table 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. you will find tried-and-true favorites like banana bread cockaigne, chocolate chip cookies, and southern corn bread—all retested and faithfully improved—as well as new favorites like chana masala, beef rendang, megan’s seeded olive oil granola, and smoked pork shoulder. in addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including caramelized tamarind tempeh, crispy pan-fried tofu, spicy chickpea soup, and roasted mushroom burgers. joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like cannelés de bordeaux, rustic no-knead sourdough, ciabatta, chocolate-walnut babka, and chicago-style deep-dish pizza, as well as gluten-free recipes for pizza dough and yeast breads. a new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. you will learn how to use a diverse array of ingredients, from amaranth to za’atar. new techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. 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.

The complete cooking for two : 650 recipes for everything you'll ever want to make (paperback)650 recipes for everything you'll ever want to make. because smaller families shouldn't have to rely on recipes built for four or six, america's test kitchen has reengineered 650 of our best recipes to serve just two.

New york times bestseller – a thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make.one of the best cookbooks of the year: npr, food52, taste of home“surprising no one, molly has written a book as smart, stylish, and entertaining as she is.”—carla lalli music, author of where cooking beginsif 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 baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like pastrami roast chicken with schmaltzy onions and dill, chorizo and chickpea carbonara, and of course, her signature cae sal. but this is not your average cookbook. more than a collection of recipes, cook this book teaches you the invaluable superpower of improvisation though 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. throughout, you’ll encounter dozens of qr codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by molly to help illuminate some of the trickier skills. as molly says, “cooking is really fun, i swear. you simply need to set yourself up for success to truly enjoy it.” cook this book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only molly could inspire.

Perfect for any fan of julia child–and any lover of french food–this boxed set brings together the two volumes of the acclaimed classic cookbook, mastering the art of french cooking. volume one contains 524 recipes for the savory delights of french cuisine, from historic gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. volume two presents a brilliant selection of 257 additional recipes that not only add to the home cook's repertoire but, above all, bring them to a new level of mastery. taken together, these two books are a stunning feat of cookbook literature, and julia child's most beloved works.

In this unrivaled practical guide, one of america's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. each technique is further explained in terms of how it makes the food taste: what happens, for example, if you cook the fish in butter versus oil? why does roasting make vegetables taste so good? how do you decide whether you want to make a chicken stew or sautt? here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.

#1 new york times bestseller – 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, celebrating tradition, and sharing a great meal. magnolia table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of american classics and personal family favorites. complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. inside magnolia table, you'll find recipes the whole family will enjoy, such as:chicken pot pie – chocolate chip cookies – asparagus and fontina quiche – brussels sprouts with crispy bacon, toasted pecans, and balsamic reduction – peach caprese – overnight french toast – white cheddar bisque – fried chicken with sticky poppy seed jam – lemon pie – mac and cheese – full of personal stories and beautiful photos, magnolia table is an invitation to share a seat at the table with joanna gaines and her family.

Best-selling author dan buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the blue zones locations around the world, where people live the longest. building on decades of research, longevity expert dan buettner has gathered 100 recipes inspired by the blue zones, home to the healthiest and happiest communities in the world. each dish–for example, sardinian herbed lentil minestrone; costa rican hearts of palm ceviche; cornmeal waffles from loma linda, california; and okinawan sweet potatoes–uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as japan and as near as blue zones project cities in texas. innovative, easy to follow, and delicious, these healthy living recipes make the blue zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.

The next best thing to having mark bittman in the kitchen with you – mark bittman's highly acclaimed, bestselling book how to cook everything is an indispensable guide for any modern cook. with how to cook everything the basics he reveals how truly easy it is to learn fundamental techniques and recipes. from dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, bittman explains what every home cook, particularly novices, should know.1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. with clear and straightforward directions, bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with how to cook everything the basics is like having bittman in the kitchen with you. – this is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. – special basics features scattered throughout simplify broad subjects with sections like “think of vegetables in groups,” “how to cook any grain,” and “5 rules for buying and storing seafood.”600 demonstration photos each build on a step from the recipe to teach a core lesson, like “cracking an egg,” “using pasta water,” “recognizing doneness,” and “crimping the pie shut.” detailed notes appear in blue type near selected images. here mark highlights what to look for during a particular step and offers handy advice and other helpful asides. – tips and variations let cooks hone their skills and be creative.

The 12th edition of a trusted favorite, with everything the home cook needs to cook confidently, fully updated for a newer generation–now available in a comb-bound format. this is the book home cooks have come to trust; the 12th edition of the betty crocker cookbook, with updated recipes, new photography, plus expanded and new chapters to meet the needs of today's home cooks. with 1,500 recipes and variations, and more than 1,000 photos, this colorful new edition packs a punch. how-to step-by-step photos show rather than simply tell how to get great results. the new technique features explain fully the concepts behind techniques such as braising, deglazing, and hot water-bath canning. a make-ahead feature shows how to make a batch of one item and use it various ways. and a global flavors ingredient id introduces new ingredients by region. now available in a convenient comb-bound edition, this classic is destined to be the most-used book in the kitchen.

Transform your dishes from bland and boring to punchy and flavorsome with this definitive guide to spices. – it’s time to spice up your home cooking! taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. discover a spice book like no other from tv personality, food scientist and bestselling author, dr stuart farrimond. sure to get your tastebuds tingling, you can explore: – 52 exciting recipes from around the world which showcase each spice blend- an explanation of what spices are and how they're produced- which countries favor which spices and a bit of the history behind it- dozens of spice blends you can make and what you can use it for- a reference guide where you can conveniently look up each spice to understand how to use it- various color-coded charts to help you learn the chemical compound that make up the flavors- instructions on how to design your own spice blends- beautiful photographs of spices and food – great cooking goes beyond following a recipe – it's knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. from learning how the flavor compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. whether you’re a fan of spice seeking to experiment with new flavor combinations, or simply a beginner-level home cook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love. – if you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, the science of spice has all the answers! discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience. so why stop there? this series from dk is designed to help you perfect your cooking with practical instruction – and the science behind it. there are more cookbooks to discover from the science of… series giving you the essentials to cook up a storm! find the answers to your everyday cooking questions and get more out of your recipes with the science of cooking, paired together they make the ideal cookery gifts for your food-loving friends too!

Be a rock star in your kitchen with home-cooked meals from scratch! shereen pavlides, of the mega-viral brand cooking with shereen, has garnered millions of fans across her platforms thanks to her affectionate personality and her confidence-building approach to cooking from scratch. now, in her debut cookbook, she’s bringing all that knowledge right to your kitchen. – through 60 impressive recipes, shereen shows you that it’s possible to make the best food you’ve ever tasted without depending on frozen, precooked or store-bought ingredients—and without spending all day cooking. with meals for every occasion, from weeknight dinners to show-stopping parties (and everything in-between), you can roll up your sleeves and dig into the likes of:pecan-crusted pork tenderloin with rosemary brown butter – restaurant-style crab cakes with sriracha rémoulade – baba ganoush with housemade pita – sesame salmon with sweet jalapeño udon noodles – gruyère and thyme popovers – cypriot cinnamon potatoes with dill yogurt – asian-style coconut broccoli – spanakopita triangles – shanghai chicken salad with sesame ginger vinaigrette whether you’re new to cooking, or just looking to up your game, donta you worry—shereen’s got you covered.

The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of cook's illustrated magazine. the cook's illustrated cookbook represents the fruit of that labor. it contains 2,000 recipes, representing almost our entire repertoire. our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. more than just a great collection of foolproof recipes, the cook's illustrated cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). an essential collection for fans of cook's illustrated (and any discerning cook), the cook's illustrated cookbook will keep you cooking for a lifetime – and guarantees impeccable results.

Featuring family-friendly recipes and stunning photography, a cookbook filled with traditional and modern italian dishes from new york times bestselling author, beloved actor, and respected foodie stanley tucci.stanley tucci’s association with wonderful foods began for fans with the movie big night and resonated in his role as julia child’s husband in julie & julia. but well before these films, he was enjoying innovative homemade italian meals throughout his childhood, when family and food were nearly inseparable and cooking was always a familial venture. now, in a completely new, family-focused cookbook, tucci captivates food lovers’ imaginations with recipes from his traditional italian roots as well as those of his british wife, felicity blunt, tied together with a modern american ribbon. the time-tested recipes include pasta alla bottarga, mushroom-stuffed trout, pork chops with onions and mustard sauce, barbeque chicken wings, and much, much more! nothing will make you happier to spend time with family than the aroma of a hearty italian dish sizzling on the stovetop. featuring 100 luscious new full-color photographs, the tucci table captures the true joys of family cooking. buon apetito!

A new york times bestseller! 250 of master chef jacques pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup you don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef jacques pépin. just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. so, he came up with jacques pépin quick & simple, 250 recipes for surprisingly achievable, impressive fare. covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. dine on the braised short ribs in red wine sauce that jacques is proud to serve, prepared in under an hour. or, for healthier fare, suprêmes of chicken with paprika comes together in under thirty minutes. originally published as the short-cut cook, this revised edition is a testament to jacques' timeless food and advice, and now includes beautiful photographs.

Dr. michael greger’s bestselling book, how not to die, presented the scientific evidence behind the only diet that can prevent and reverse many of the causes of premature death and disability. now, the how not to die cookbook puts that science into action. from superfood breakfast bites to spaghetti squash puttanesca to two-berry pie with pecan-sunflower crust, every recipe in the how not to die cookbook offers a delectable, easy-to-prepare, plant-based dish to help anyone eat their way to better health.rooted in the latest nutrition science, these easy-to-follow, stunningly photographed recipes will appeal to anyone looking to live a longer, healthier life. featuring dr. greger’s daily dozen—the best ingredients to add years to your life—the how not to die cookbook is destined to become an essential tool in healthy kitchens everywhere.

Dr. michael greger’s bestselling book, how not to die, presented the scientific evidence behind the only diet that can prevent and reverse many of the causes of premature death and disability. now, the how not to die cookbook puts that science into action. from superfood breakfast bites to spaghetti squash puttanesca to two-berry pie with pecan-sunflower crust, every recipe in the how not to die cookbook offers a delectable, easy-to-prepare, plant-based dish to help anyone eat their way to better health.rooted in the latest nutrition science, these easy-to-follow, stunningly photographed recipes will appeal to anyone looking to live a longer, healthier life. featuring dr. greger’s daily dozen—the best ingredients to add years to your life—the how not to die cookbook is destined to become an essential tool in healthy kitchens everywhere.

A bon appetit best book of the year – a beautiful new edition of one of the most beloved cookbooks of all time, from “the queen of italian cooking” (chicago tribune). a timeless collection of classic italian recipes—from basil bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by lidia bastianich and victor hazan“if this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —nigella lawson marcella hazan introduced americans to a whole new world of italian food. in this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. in these pages, home cooks will discover: – minestrone alla romagnola – tortelli stuffed with parsley and ricotta – risotto with clams – squid and potatoes, genoa style – chicken cacciatora – ossobuco in bianco – meatballs and tomatoes – artichoke torta – crisp-fried zucchini blossoms – sunchoke and spinach salad – chestnuts boiled in red wine, romagna style – polenta shortcake with raisins, dried figs, and pine nuts – zabaglione – and much more this is the go-to italian cookbook for students, newlyweds, and master chefs, alike. beautifully illustrated with line drawings throughout, essentials of classic italian cooking brings together nearly five hundred of the most delicious recipes from the italian repertoire in one indispensable volume. as the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of italy.

It’s time to bring food science out of the lab and into your kitchen! which vegetables should you eat raw? how do you make the perfect poached egg? and should you keep your eggs in the fridge? why does chocolate taste so good? is it ok to reheat cooked rice? how do i cook the perfect steak or make succulent fish every time? tv personality, food scientist and bestselling author, dr. stuart farrimond answers all these questions and more with the science of cooking – equipping you with the scientific know-how to take your cooking to new levels. – explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. – perfect your cooking with practical instruction and the science behind it, as you explore:- step-by-step techniques to demonstrate key concepts in a clear manner- striking illustrations are featured throughout to highlight key culinary processes- scientific concepts organized by food group and ingredient – question-and-answer format to make science relevant to everyday cooking – a good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! the science of cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! from making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3d graphics to bring culinary facts to life. a must-have cooking gift for anyone interested in the culinary arts, whether you’re a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it’s everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love! – so why stop there? this series from dk is designed to help you perfect your cooking with practical instruction – and the science behind it. there are more cookbooks to discover from the science of… series giving you the essentials to cook up a storm! explore the science behind the art of making incredible spice blends with the science of spice paired together they make the ideal cookery gifts for your food-loving friends too!

It’s time to bring food science out of the lab and into your kitchen! which vegetables should you eat raw? how do you make the perfect poached egg? and should you keep your eggs in the fridge? why does chocolate taste so good? is it ok to reheat cooked rice? how do i cook the perfect steak or make succulent fish every time? tv personality, food scientist and bestselling author, dr. stuart farrimond answers all these questions and more with the science of cooking – equipping you with the scientific know-how to take your cooking to new levels. – explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. – perfect your cooking with practical instruction and the science behind it, as you explore:- step-by-step techniques to demonstrate key concepts in a clear manner- striking illustrations are featured throughout to highlight key culinary processes- scientific concepts organized by food group and ingredient – question-and-answer format to make science relevant to everyday cooking – a good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! the science of cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! from making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3d graphics to bring culinary facts to life. a must-have cooking gift for anyone interested in the culinary arts, whether you’re a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it’s everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love! – so why stop there? this series from dk is designed to help you perfect your cooking with practical instruction – and the science behind it. there are more cookbooks to discover from the science of… series giving you the essentials to cook up a storm! explore the science behind the art of making incredible spice blends with the science of spice paired together they make the ideal cookery gifts for your food-loving friends too!