Cookbooks & Food Writing

If you knew your time was up and you only had one more drink at the bar while the closing song played, what would you order? That’s the question Parsons puts to bartenders around the country, and here he chronicles their closing-time rituals as well as what they would want to pass through their lips before that eternal last call. Full of stories, recipes, and tips on where to go after last call. - Jax

From Cheese Blintzes to Wine-Braised Pot Roast to Cinnamon-Golden Raisin Babka, The Jewish Cookbook is a treasure trove of more than 430 contemporary recipes for the home cook. Global in focus, it introduces readers to recipes and traditions from Jewish communities in Europe, the Middle East, India, Africa, Asia, and the Americas, and features notable Jewish chefs such as Yotam Ottolenghi, Alon Shaya, and Michael Solomonov. A beautiful collection of everyday and holiday foods.

This engaging wine book from André Mack, the first African American to win the title of Best Young Sommelier in America, is a fun and down-to-earth guide to some of the world’s best wine styles. Mack is a funny, confident, and approachable writer, and 99 Bottles showcases his extensive knowledge of wine while also touching on his own journey from his childhood in San Antonio to his time as a sommelier at Thomas Keller’s French Laundry and Per Se restaurants to the launching of his own winery. - Stuart

My household is obsessed with The Great British Bake Off. Seriously, my partner and I have seen every available episode. Benjamina remains one of our favorite contestants. We were crushed when she didn’t make it into the top four. But now we get to bring home some of her impeccable flavors. Innovative and easy to follow, this cookbook is a real winner for me. I mean, Hot Chocolate and Halva Pudding. So. Good. I wish I could give her a Paul Hollywood handshake. - Ivy

Alison Roman (Dining In) could hardly be hotter in the culinary world (social media superstar, creator of viral cookie recipe, food columnist for the New York Times), and her new cookbook is getting all the buzz. In Nothing Fancy, Roman shares recipes for having people over (not entertaining, she notes) that are easy to execute and will make friends, neighbors, or whoever stops by, very happy. I don’t know if there’s a recipe that will go viral (maybe the Grilled Carrots with Limey Hot Sauce?), but there’s plenty to get excited about in these pages. -S.B.

There’s something about making bread that is relaxing, artistic, detailed, and surprising all at the same time. Daniel Leader captures each of these elements in his new book, Living Bread, his in-depth exploration of artisan bread making in cultures around the world. Leader, a great storyteller, also shares his own journey into artisanal bread making, explores the art of flour milling and bread making techniques, and includes pages of tantalizing recipes. - S.L.

African American cooking is almost always covered as soul food, and yet its history is much richer, more varied, and deeper than that one part of it. In the hands of Toni Tipton-Martin, author of the essential The Jemima Code, the history of this food unfolds as one of skill and ingenuity, adaptation and inspiration. “Equal parts historical highlight reel and cookbook, Jubilee captures centuries’ worth of joy, pain, and effort from Black chefs across the diaspora and distills them into recipes that carefully guide and educate.” —Bon Appetit

“I’ve been cooking and studying recipes for 20 years, but I could spend the next 10 with Fuchsia Dunlop’s The Food of Sichuan—an updated version of her seminal 2003 book, Land of Plenty—and I’d learn something new every single day. Dunlop’s scholarly expertise is tempered by the clarity of her writing, and she’s actually got me thinking I can make numbing-and-hot dried beef, fish-fragrant cold chicken, and traditional dan dan noodles. This book reminded me of how little I know and made me thankful that experts still exist.” —Bon Appetit

Bring the glorious cuisine of New Orleans into your home kitchen with this comprehensive instructional cookbook from award-winning chef Justin Devillier. I grew up in the rich food culture of New Orleans and I’m here to tell you that this is the real deal. Mouth-watering classic recipes that have been updated with practical modern techniques. New creative favorites that are sure to please. Duck and Andouille Gumbo. Crawfish Etouffée. Sticky Chicken. Blue Crab Beignets. Café au Lait Ice Cream. Laissez les bons temps rouler! -Trey

Joy of Cooking, a kitchen bible since 1931, has been thoroughly updated and revised by Irma Rombauer’s great-grandson and his wife, who also developed 600 new recipes for this edition. “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat