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The 20 Best Cookbooks of All Time
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items New cookbooks are constantly released across a wide range of cooking styles and genres, from recipes geared toward novice cooks to vegan diets to deep dives into regional cuisines or holiday baking. But even as we find new favorites every season some...
It covers just about everything, with reliable and simple recipes, and a lot of them.
Joy of Cooking: Rombauer, Irma S. ...
The French Laundry Cookbook offered a look inside the famed Napa Valley restaurant that Ruth Reichl once called “the most exciting place to eat in the United States.”
The French Laundry Cookbook (Thomas Keller)
The simple guide to classical French cuisine changed how America cooks.
Mastering the Art of French Cooking Vol 1
Hazan packed almost everything you need to know about Italian cuisine into one volume.
Essentials of Classic Italian Cooking by Hazan
This comprehensive textbook is a practical, user-friendly guide to essential techniques, reflecting the way chefs cook today.
The Professional Chef: Culinary Institute of America
Salt, Fat, Acid, Heat is not only a cookbook of curated recipes but also a story of cuisine, a love letter to cooking, an easily digestible lesson in food science.
Salt, Fat, Acid, Heat: Mastering Cooking
Joshua McFadden shares his vast knowledge of vegetables and, specifically, how to transform them into the main attraction.
Six Seasons: A New Way with Vegetables
Garten has influenced a generation of home cooks with her gorgeous cookbooks and TV shows.
The Barefoot Contessa Cookbook by Ina Garten
Her devotion to Southern foodways and celebrating the traditional techniques and ingredients endemic to the area shines through in every recipe.
The Taste of Country Cooking: 30th Edition
This beloved collection of recipes is both a master class in Italian bread and a culinary journey through Italy’s regional baking traditions.
The Italian Baker: Field, Carol: 9780061812668
Fuchsia Dunlop has written several books on Sichuan food, but this one focuses on easy recipes from many regions across China.
Every Grain of Rice: Simple Chinese Cooking
The Moosewood Cookbook has long influenced chefs and other culinary professionals and has been regarded as the reference book for vegetable-forward cooking for over 50 years.
The Moosewood Cookbook: 40th Anniversary Edition
You’ll find step-by-step photos of everything from how to sharpen a knife to how to caramelize onions.
Jacques Pépin New Complete Techniques
Look for illustrated recipes in this encyclopedia-like tome that spans everything beginning cooks need to know.
The New Basics Cookbook by Lukins & Rosso
Ratio functions more as a pocket reference guide than a cookbook.
The Simple Codes Behind Everyday Cooking
The Vegetarian Flavor Bible functions like a dictionary for flavor pairings and combinations across any produce you can think of, including things like nuts, spices, and herbs.
The Vegetarian Flavor Bible: Essential Guide
Judy had a unique and all-encompassing passion for food and how to prepare it.
The Zuni Café Cookbook: Recipes & Cooking
This book offers a wealth of delicious ways to preserve foods, plus recipes that make use of them.
The Preservation Kitchen: Making & Cooking with Pickles
The book focuses on old-fashioned techniques that were once commonplace in the kitchen.
Forgotten Skills of Cooking: Time-Honored Ways
If you've never made fresh pasta before, don't worry; the comprehensive step-by-step guides are like having an Italian grandma in the kitchen with you — you'll be a pastaio in no time.
Pasta Grannies: Official Cookbook - Italy's Best