A good cookbook library is akin to a tour of competing philosophies for living. It offers a glimpse into the various ways one might entertain their palate and occupy the world. From head-to-tail cooking to sustainable grains and zero-waste plant-based consumption, adding a few of these books to your kitchen library will give you a taste (literally) of different culinary paths.
Essentials of Classic Italian Cooking: 30th Anniversary Edition: A Cookbook by Marcella Hazan
Marcella Hazan, also known as the “godmother of Italian cooking” in America, has written a cookbook that captures the essence of Italian cuisine. Essentials of Classic Italian Cooking: 30th Anniversary Edition is a masterpiece that features recipes that are both simple and poetic. Hazan’s background in science and her experience of learning to cook in Manhattan’s Chinatown have influenced her style of cooking, which is economical yet flavorful.
One of the most popular recipes in the book is the Tomato Sauce with Onion and Butter, which is exactly what it sounds like. This recipe is a testament to Hazan’s mastery of economy in cooking. However, Hazan’s work is not just about simplicity. She also writes about the poetry of food, as evidenced by her description of eating a small fish: “Oh the succulence of it! ‘Si mangiano col bacio,’ the fishermen say; you eat them with a kiss.”
The Essentials of Classic Italian Cooking: 30th Anniversary Edition is a must-have cookbook for anyone who wants to experience the true essence of Italian cuisine. Hazan’s recipes are easy to follow and her writing style is both informative and entertaining. Whether you are a seasoned cook or a beginner, this cookbook is sure to become a staple in your kitchen.
Joy of Cooking by Irma Rombauer
The Joy of Cooking by Irma Rombauer is a classic cookbook that has been updated over the years. It is considered an encyclopedia of recipes and is a useful manual for anyone who enjoys cooking. This cookbook is not only a source of entertainment but also a history lesson, especially if you can get an old-enough edition. The book contains recipes for almost anything, making it a valuable addition to any kitchen library.
The recipes in The Joy of Cooking are streamlined and easy to follow, making it a great resource for beginners and experienced cooks alike. Unlike searching for recipes online, this cookbook provides clear instructions without the distraction of ads and narratives. It is an excellent choice for those who want to learn the basics of cooking or uncover retro classics.
The Book of St John: Over 100 Brand New Recipes from London’s Iconic Restaurant by Fergus Henderson
The Book of St John is a cookbook that caters to head-to-tail carnivores. It features over 100 new recipes from London’s iconic restaurant, St John, which is known for its nose-to-tail approach to cooking. The book is authored by Fergus Henderson, the founder and head chef of St John, who is renowned for his innovative and creative approach to cooking.
The recipes in the book are designed to showcase the full range of flavors and textures that can be found in every part of an animal, from the nose to the tail. The book is a must-have for anyone who is passionate about cooking and wants to explore new and exciting flavors.
Dishoom: From Bombay With Love by Shamil Thakrar, Kavi Thakrar, and Naved Nasir
Dishoom has a devoted following, and for good reason. The restaurant’s first cookbook, “Dishoom: From Bombay With Love” is a compilation of delicious recipes for everything from gunpowder potatoes to ruby chicken. The book is also a loving tribute to Bombay, with beautifully illustrated pages that capture the essence of the city.
One of the standout dishes is the dahl, which has earned its own cult following. The authors have also included their recipe for masala chai, which is a comforting beverage that is hard to resist. Overall, “Dishoom: From Bombay With Love” is a must-have for anyone who loves Indian cuisine and wants to recreate the flavors of Bombay in their own kitchen.
Salt, Fat, Acid, Heat by Samin Nosrat
Samin Nosrat’s Salt, Fat, Acid, Heat is a game-changing cookbook that goes beyond just providing recipes. It teaches readers about the fundamental principles of cooking, including how to balance salt, fat, acid, and heat to create delicious dishes. The book is organized into four main sections, each focusing on one of these elements.
Nosrat’s writing is engaging and easy to follow, making it accessible to both novice and experienced cooks. She also includes helpful charts and diagrams to illustrate her points.
One of the standout recipes in the book is her buttermilk roast chicken, which perfectly showcases the principles she teaches. Overall, Salt, Fat, Acid, Heat is a must-read for anyone looking to improve their cooking skills and understanding of the culinary arts.
The Jewish Cookbook by Leah Koenig
The Jewish Cookbook by Leah Koenig is a wonderful resource for those looking to prepare traditional Jewish dishes. The book provides insightful lessons on the origins and significance of Jewish foods, making it an excellent choice for anyone interested in learning more about Jewish culture.
With a focus on crafting holiday classics, the cookbook is perfect for those who want to celebrate their heritage by preparing classic dishes like challah and latkes. The book’s beautiful design and engaging writing style make it a joy to read and a must-have for any home cook interested in Jewish cuisine.
The Modern Vegetarian Kitchen by Peter Berley
The Modern Vegetarian Kitchen by Peter Berley is a comprehensive guide to mastering plant-based cooking. It offers an education on the nutrients and properties of vegetarian ingredients, making it an essential resource for anyone looking to incorporate more plant-based meals into their diet. The book includes many vegan recipes that are both stringent-seeming and delicious.
While the book is primarily focused on vegetarian and vegan cooking, it also offers a wealth of information on cooking techniques, kitchen equipment, and ingredient substitutions, making it a valuable resource for any home cook. The recipes are organized by ingredient, making it easy to find inspiration for meals based on what’s in season or what’s available at the local market.
Ad Hoc at Home by Thomas Keller
Ad Hoc at Home is a cookbook that offers super precise but simple American recipes. Written by Thomas Keller, the chef behind Per Se and French Laundry, this cookbook teaches the basics with an eye toward perfecting them. The book is one of the more casual outposts from Keller, and it’s appropriate and approachable for a home cook.
The recipes in this cookbook are precise and detailed, with instructions on the precise angle of the cut, the way to roll the peeled carrot in order to obtain it, and how to tie the bouquet garnish so that a rogue spice wouldn’t escape.
One recipe for sautéed carrots is a perfect example of this level of detail. Ad Hoc at Home is a great resource for those who want to learn how to cook like a professional chef at home. The cookbook also includes the best chocolate chip cookie recipe that many have ever encountered.
Where Cooking Begins by Carla Lalli Music
Where Cooking Begins is an excellent cookbook for those who want to change their shopping habits. The book provides comprehensive guidance on how to shop more efficiently, minimize your kitchenware, and master six classic cooking techniques that work with almost any produce. These techniques include sautéing, pan-roasting, steaming, boiling, confiting, and slow-roasting.
The cookbook also features one of the best simple recipes for pastry dough, inspired by the legendary Julia Child. With its uncomplicated recipes and helpful tips, Where Cooking Begins is an excellent resource for anyone looking to improve their cooking skills.
How to Eat by Nigella Lawson
Nigella Lawson’s How to Eat is a must-have for anyone who needs culinary guidance. The book’s prose is so engaging that it reads like a novel. The newly released Cook, Eat, Repeat is also a valuable addition to any cookbook collection.
This book features Lawson’s musings on a range of topics, from the versatility of anchovies to the beauty of “brown” food, accompanied by delicious recipes. Both books are great resources for anyone looking to improve their cooking skills and expand their culinary horizons.
Black Food by Bryant Terry
Bryant Terry’s Black Food is an exceptional cookbook that celebrates the culinary heritage of the African diaspora. The book features a stunning collection of recipes contributed by several Black authors, accompanied by essays and poems from renowned writers and poets.
The book is organized thematically, with recipes grouped under themes such as Food Justice and Radical Self-Care. Notably, the book includes ingredients lists for unique dishes like Green Banana Chowder and Baobab Panko Salmon.
The cookbook is also visually appealing, with graphic artist Emory Douglas contributing to the book’s design. Black Food is a communal shrine to the shared culinary histories of the African diaspora, and it’s a must-have for anyone looking to explore the rich and diverse food culture of the Black community.
La Grotta: Ice Creams and Sorbets by Kitty Travers
Kitty Travers’ cookbook, La Grotta, is a game-changer for those looking to elevate their dessert game. Travers, a former pastry chef at St Johns, has traveled extensively to perfect her ice cream making skills, and her book showcases her expertise.
While some of her flavor combinations may be unconventional, such as Montmorency Cherry Sherbet, Amalfi Lemon Jelly, or Leafy Blackcurrant Custard, Travers provides precise instructions that will ensure success. With La Grotta, home chefs can confidently create delicious and unique frozen treats that will impress even the most discerning palate.
Ottolenghi Flavor by Yotam Ottolenghi and Ixta Belfrage
Ottolenghi Flavor is a cookbook by Yotam Ottolenghi and Ixta Belfrage that focuses on the idea that vegetables can be the star of any meal. The book includes vegetable-centric recipes along with lessons on the origins of taste, such as charring and aging, and how to combine flavors for amazing dishes. Yotam Ottolenghi, a well-known chef, is credited with introducing Londoners to ingredients like preserved lemons, za’atar, and pomegranate molasses.
An A-Z of Pasta by Rachel Roddy
Rachel Roddy’s A-Z of Pasta is a comprehensive guide to 50 of the most popular pasta shapes in Italy. The book not only includes recipes but also provides historical and cultural significance of each pasta shape.
The book covers a wide range of pasta shapes, from the well-known spaghetti and penne to the lesser-known malloreddus and fusilli bucati. Each chapter includes an introduction about the pasta shape and its origins, as well as personal anecdotes from Roddy’s experiences eating pasta throughout Italy.
In addition to the pasta shapes, the book also includes a variety of sauces and recipes to pair with each pasta shape. The recipes range from traditional Italian dishes to more modern interpretations, providing readers with a diverse range of options to explore.
To Asia, With Love by Hetty McKinnon
Hetty McKinnon’s cookbook, To Asia, With Love, is a must-read for anyone who is vegan-curious. The book showcases a modern interpretation of Asian cuisine, inspired by tradition and with a global twist. The recipes are a tribute to her Chinese mother’s kitchen, and the book features plant-based Asian dishes that are often not found in Western restaurants.
What sets To Asia, With Love apart from other cookbooks is its emphasis on culinary skills that can be game-changing for any home cook. The book teaches how to make a perfectly jammy egg to top noodles or rice and how to choose the best replacements for hard-to-find Asian produce.
The book is also a personal project for McKinnon, who photographed the dishes herself on 35mm film, making it a wonderfully personal cookbook. It includes healthy, make-forever recipes that are easy to follow and perfect for everyday cooking.
The Violet Bakery Cookbook by Claire Ptak
Claire Ptak, a Chez Panisse-trained baker, has brought Alice Waters’ culinary philosophy to the baking world with her Violet Bakery in London. Her cookbook, The Violet Bakery Cookbook, is a must-have for those who want to make treats worthy of The Great British Bake Off. T
he book offers a wide range of sweet treats for every occasion, including raspberry and star anise muffins for breakfast, sweet corn and roasted tomato quiche for lunch, and honey and rose water madeleines for tea.
The book also includes recipes for homemade preserves and jams that are a game-changer. With this cookbook, anyone can create delicious baked goods that are sure to impress.
How to Eat a Peach by Diana Henry
How to Eat a Peach by Diana Henry is a unique cookbook that offers menus inspired by different experiences, seasons, and places. Instead of traditional recipes, the book provides a formula for composing a menu that progresses from starters to desserts. The author’s love for menu planning is evident in her introduction, where she states that she comes up with a menu first and then considers who would like to eat it.
The book features chapters with lyrically named menus, such as “Before The Passeggiata,” which offers a southern Italian dinner that starts with fennel taralli and ends with ricotta, candied lemon, and pistachio ice cream. “Smoky Days” is an homage to the first days of autumn with a feast that ends in cider jellies and brandy syllabub. “In My Own Backyard” is Henry’s take on the perfect Sunday lunch, complete with Guinness bread. “Missing New York” is an oyster-filled gastronomical paean to Manhattan.
The book is perfect for readymade hosting menus, as it provides a complete menu with recipes that complement each other. It is an excellent choice for those who enjoy menu planning and want to impress their guests with a unique dining experience. With its evocative menus, stories, and places, How to Eat a Peach is a must-have cookbook for any food lover.
In Bibi’s Kitchen by Hawa Hassan and Julia Turshen
In Bibi’s Kitchen is a cookbook that offers a delightful compilation of recipes from grandmothers across various African countries that touch the Indian Ocean. The book’s chapters are dedicated to each nation, where details about its history and traditions sit alongside intimate conversations with grandmothers in their own kitchens.
This cookbook is a long-overdue contribution to the Eurocentric world of food publishing in the West. The book features recipes attributed to their creators, such as Ma Gehhenet’s Shiro and Ma Maria’s Xima, and is accompanied by wanderlust-inducing photographs of lush mountains, rugged coastlines, and beautiful dishes.
The book is a must-have for anyone interested in discovering the wonders of East African cuisine. Samin Nosrat is among the many fans of this cookbook.
A Modern Cook’s Year by Anna Jones
Anna Jones’s A Modern Cook’s Year is a cookbook that is perfect for those who want to cook with seasonal produce. This cookbook has over 250 vegetarian recipes that are grouped by micro-seasons.
The micro-seasons include “Start of the Year,” “Herald of Spring,” and “First Warm Days.” With its adaptable recipes, this cookbook is an essential guide for anyone who wants to make the most of seasonal British produce. The cookbook is well-photographed and genuinely useful, making it a great addition to any kitchen.
Summary
Cookbooks are an essential tool for any home cook, whether they are a beginner or an experienced chef. With the vast array of cookbooks available, it can be overwhelming to choose which ones to buy.
The best cookbooks offer clear instructions, reliable recipes, and inspiration for new dishes. Some popular cookbooks that everyone should own include “The Joy of Cooking,” “How to Cook Everything,” and “Mastering the Art of French Cooking.” These cookbooks cover a wide range of cuisines and techniques, making them versatile additions to any kitchen.