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The Stories We Cook | Cookbooks, Food Traditions & the Art of Eating
18
items Cookbooks for people who read them like stories. This collection travels from Anatolian and Mediterranean kitchens to Persia, Sichuan and Korean American homes, then into technique, flavor, seasonal vegetables, bread and the shared table. Each book c...
Sections
6
From Anatolia to the Mediterranean
Kitchens Around the World
The Modern Home Cook
The Art & Science of Flavor
From the Garden & the Seasons
Bread, Baking & the Shared Table
From Anatolia to the Mediterranean
Cookbooks rooted in Turkish and Mediterranean kitchens, where olive oil, bread and shared plates come first.
Musa Dağdeviren gathered 550 recipes from every corner of Turkey. Less a cookbook than a living archive of Anatolian home cooking.
The Turkish Cookbook
A new love letter to Istanbul's table from Turkish cook Özlem Warren: simple, generous dishes and the stories behind them.
Istanbul
Bright, weeknight-friendly Mediterranean cooking from Suzy Karadsheh. Olive oil, herbs, grains and food meant to be shared.
The Mediterranean Dish
Kitchens Around the World
Persian ceremony, Sichuan fire and a Korean American home kitchen: three traditions, each with a story to tell.
Najmieh Batmanglij's classic of Persian cooking, where each recipe sits beside the poetry, ceremonies and seasons it belongs to.
Food of Life
Fuchsia Dunlop's deep, careful study of Sichuan cooking: numbing, fiery and endlessly layered, from one of the best food writers in English.
The Food of Sichuan
Eric Kim cooks between two cultures. Kimchi, gochujang and the home food that shaped him, written with real warmth.
Korean American
The Modern Home Cook
Books for real weeknights: smart shortcuts, pantry cooking and the confidence to cook without fuss.
Ottolenghi's bold flavors, made easier. Fewer ingredients or less time, without losing the color and generosity on the plate.
Ottolenghi Simple
Sohla El-Waylly teaches technique the way a good friend would. A James Beard Award winner for becoming a calmer, more curious cook.
Start Here: Instructions for Becoming a Better Cook
Alison Roman's pantry book: over 100 simple, stylish recipes built from the jars, cans and bags already on your shelf.
Something from Nothing: A Cookbook
The Art & Science of Flavor
Books that explain why food tastes good, so you can cook by instinct, not only by recipe.
Four elements, endless dishes. Samin Nosrat's modern classic that changes how you think about cooking.
Salt, Fat, Acid, Heat
A beautifully written map of what goes with what. Niki Segnit's flavor pairings are as fun to read as they are to cook from.
The Flavor Thesaurus
Kenji López-Alt tests, measures and explains the science behind everyday cooking, so your food turns out right every time.
The Food Lab
From the Garden & the Seasons
Vegetable-first cooking that follows the market, the garden and the calendar.
Joshua McFadden splits the year into six seasons and lets vegetables lead. A fresh way to cook with what the market brings.
Six Seasons
Abra Berens, a farmer and chef, shows how to cook vegetables simply and well, from the first spring greens to winter roots.
Ruffage
Alice Waters' gentle foundation in seasonal cooking: good ingredients, simple methods and food made with care.
The Art of Simple Food
Bread, Baking & the Shared Table
Dough, pie and the quiet art of bringing people together around one table.
Everything about pie, from flaky crusts to fillings and finishing touches. Erin Jeanne McDowell makes baking feel calm and joyful.
The Book on Pie
A no-knead method that fits real life. Mix the dough once and bake fresh, crusty bread all week.
The New Artisan Bread in Five Minutes a Day
Not a cookbook, but a book about why we gather. Priya Parker on hosting with purpose and making shared time meaningful.
The Art of Gathering