Cookbooks & Food Writing

Upon first flipping through this cookbook, I knew that I was holding my new favorite kitchen resource. In fact, I made four recipes from this book in the span of 3 days, and have made many more since. No joke. Every recipe I’ve tried so far has been unbelievably delicious. I highly recommend the Baked & Breaded Artichoke “Fish” Tacos and the Flourless Almond Chocolate Chip Cookies as super-tasty starting points. Whether you’re a tried-and-true vegetarian or are just looking to get more Meatless Mondays happening in your household, I promise you this book will be your new best friend in the kitchen. - Nicole

Chef Kwame Onwuachi partners with Joshua David Stein to present his life on the page rather than in a dish—though we’ve got those too. His early days affected by love and violence, the Bronx and Nigeria, and a lucrative career dealing drugs, Onwuachi shows with reflective and unflinching honesty a journey shaped by family and heritage, and a food-centric destiny embraced with talent and hustle. Fully satisfied, I look forward to the next taste Onwuachi will share. - Jocelyn

Piatti is an introduction to Italian cuisine and an exploration of the historical background of some of the foods that have helped shape Italian culture. The wide range of recipes explores the classic tastes and textures of Italy incorporated into interesting plates suited for the American palate. The author includes her own personal experience in traveling to Italy to reconnect with her roots. The recipes in Piatti are drawn from seasonal and local foods, from vegetables to cured meats. A collection that lets the reader explore the taste of Italy and its rich culture. - Sheila

I have rarely met a cookbook written by a farmer that I haven’t liked (and frequently loved— hello, Ian Knauer’s The Farm). Abra Berens’s Ruffage continues that wonderful streak. People who actually grow food seem to have an understanding of, and reverence for, produce that is hard to match. Berens channels that passion into her fantastic book, which is organized by vegetable. Her recipes and advice (selecting, storing) manage to be inspiring and practical at the same time. I love her Midwestern charm and sensibility, and her recipes (with their many variations) are spot-on delicious. - S.B.

I have all of Edna Lewis’s books and cannot recommend them highly enough. In Pursuit of Flavor, her third title, is a celebration of the seasonal cooking she grew up with in the farming community of Freetown, Virginia. With chapters such as From the Gardens and Orchards, For the Cupboard, and The Taste of Old-Fashioned Desserts, Miss Lewis shares memories, timeless recipes, and great tips for getting the most flavor out of food. This new edition features a foreword by acclaimed Savannah chef Mashama Bailey, who used In Pursuit of Flavor as the inspiration for her menu at The Grey. - S.B.

The secret to the perfect steak is in this book. Franklin Steak goes to the source of the many beef options in the market today and explores cattle and meat processing and the various cuts of meat. As a hobby cook I loved this book and have a better understanding of the source of my meat and what truly matters as I cook it. It is a wonderful combination of science, technique, and amazing recipes. - S.L.

Pok Pok Noodles boasts hearty recipes with 30-plus ingredients as well as more relaxed, anything-goes dishes where “virtually any vegetable is welcome.” Not to worry though; Andy Ricker is here to help. He includes tips on sourcing the right ingredients, an extensive vocabulary section, and the suggested utensils and flavor profiles for each recipe. This is an absolutely delicious collection for noodle-lovers like me! - Megan                                     

This gorgeous cookbook by Gabriela Cámara, the acclaimed owner/chef of Contramar in Mexico City and Cala in San Francisco, includes recipes served at her restaurants, but it is essentially a collection of the dishes that she serves her family and friends. From tortillas to tortas, tamales to flan, Cámara (who has a self-described “fanaticism for freshness”) shares recipes that are traditional and also inspired by seasonal ingredients. I love her voice throughout the book (including in her essays on sustainable seafood and her friendship with Diana Kennedy) and anticipate cooking her lush, delicious recipes for years to come. - S.B.

I like to play the part of the perfect hostess but prefer to work smarter, not harder. This is where Hoffman’s book comes in: Now I can just make a pitcher or two of drinks that have amazing flavor and complexity and then sit back and relax for the rest of the evening. With drinks for every occasion, including the one where you get to come home to a ready-made (aged!) drink, this book is a godsend. Take a look. I know what I’ll be bringing to the season’s first barbeque! - Jax

In this thoroughly engaging and delightful memoir, best-selling food writer Ruth Reichl (Tender at the Bone, Comfort Me with Apples), recounts her unexpected tenure as editor-in-chief of Gourmet magazine during the last decade of its existence. I love the ease of Reichl’s writing and her great storytelling skills, whether she is recounting mouthwatering meals, the quirkiness of staff members, or the heaviness of feeding firefighters in the aftermath of 9/11. More than a behind-the-scenes look at the workings of an iconic magazine, this is an endearing and thoughtful exploration of the ways food can bring people together. - S.B.