Cookbooks & Food Writing

Sally Schmitt, one of the originators of the California farm-to-table movement and founder of French Laundry in Napa Valley, invites us into the six kitchens—both personal and professional—that shaped her culinary philosophy and life. Filled with stories, recipes, and history, Six California Kitchens celebrates Schmitt’s dedication to “sharing the joy of cooking with hope, gentleness, and love” and will kindle your own memories of kitchens and food cooked with care.  —Jenny

I love Kim’s New York Times recipes, and his book did not disappoint! Korean American is an ode to the food and the people who inspire Kim, as well as a friendly, straightforward cookbook. For those new to making Korean food, Kim provides an outstanding guide to the staples, though there are a few dishes, like the Crispy Lemon Pepper Bulgogi, that don’t require a trip to H-Mart to be off the charts. Though really, the Gochugaru Shrimp and Roasted Seaweed Grits will make you glad you made the investment. Enjoy!  —Jax 

Watermelon and Red Birds, the first cookbook to celebrate Juneteenth, exudes joy and festivity. Through her wonderful stories and recipes, Nicole Taylor tells the history of the holiday and of the all-day cookouts and gatherings surrounding it, from its earliest years to the present day. The fantastic recipes range broadly, from spice blends to drinks, salads to barbecue, ice cream to cakes. I can’t wait to try the Peach Jam & Molasses Glazed Chicken Thighs, Green Beans, Summer Peas & Corn Salad, and Roasted Nectarine Sundae. Truly a vivid and delicious ode to freedom!  —S.B.

You're in good hands with professional food stylist Elle Simone Scott and her versatile spreads for any occasion—boards that have so much than the traditional charcuteries. Scott provides both homemade and store-bought options and offers plenty of variations for vegans and vegetarians as well as meat eaters, and includes recipes for drinks to pair with these creations. You can catch me filling up on the hummus board.  —Celeste

I’m super excited about this debut cookbook from acclaimed Oakland pitmaster Matt Horn, whose West Coast style draws on his roots in Texas and the South but is wholly his own. Alongside smoked meats, Horn incorporates the Bay Area’s seasonal bounty with lots of fruits, vegetables, seafood, and poultry. His barbecue is so revered that there is always a line out the door and down the block at his restaurant—which, despite only being open 4 days a week, is a finalist for the 2022 James Beard Award for Best New Restaurant. Who better to give a master class on how to make mouthwatering barbecue?  —S.B.

Go ahead and judge this book by its cover, because what looks exciting on the outside is just a teaser for what’s on the inside. No matter your level of cooking, you’ll savor the flavors, ingredients, techniques, and stories Martínez shares from his home in the heart of Mexico. The mole, the adobo sauces, the tortillas…start somewhere and see where it leads. Your friends and family will thank you!  —Jenny

This cookbook has it all, from scrumptious toasts to delicious dinners like Stuffed Chicken Breast with Mozzarella and Creamy Kale. More than 100 recipes for making quick dinners and fabulous brunches. There is an egg chapter, a vegetarian chapter, and one devoted entirely to meatballs! Tools, tricks, and shortcuts for all levels of chef make this a must-have in every kitchen.  —Jason

In her fascinating and compulsively readable mashup of a field guide, memoir, natural history, and cookbook, Lebo profiles 26 fruits—from aronia to osage orange to yuzu—that are troublesome in some way. Whether they are difficult to cultivate or harvest, have a tendency to rot or poison, or feature a short span of ripeness or invasive roots, Lebo lets her amateur curiosity about them loose and weaves obscure knowledge, deep research, and dark humor through her personal essays. This collection is a unique and highly rewarding read.  —S.B.

In acclaimed chef and Top Chef alum Kwame Onwuachi’s new cookbook, dishes like baby back ribs, sofrito, jollof, and jambalaya showcase the flavors of the African Diaspora and tell the story of his ancestry—from Nigeria to the Caribbean, Louisiana to the Bronx. Brimming with recipes that are new-to-me food (Egusi Stew) as well as more familiar (shrimp étouffée), My America’s personal stories and mouth-watering photos are an irresistible combination.  —S.B.

Fire was one of the most influential discoveries of humankind. In a world of stove cooking, Mallmann uses fire to create delicious dishes. The food photography itself is gorgeous enough without even getting to the fabulous foods! But don’t let these recipes go to waste—I suggest the Crispy Artichokes with Labneh and Limoneta. Make beautiful and surprisingly easy dishes and find out for yourself!  —MJ