Salt, Fat, Acid, Heat by Samin Nosrat
The cookbook that teaches you HOW to cook, not just recipes. Understanding fundamentals.
The Food Lab by J. Kenji López-Alt
Science-based cooking encyclopedia. Every technique explained with the science behind it.
Essentials of Classic Italian Cooking by Marcella Hazan
The definitive Italian cookbook. Her tomato sauce recipe with butter changed the world.
Joy of Cooking
The American kitchen bible since 1931. Covers every technique and recipe you'll ever need.
Flour Water Salt Yeast by Ken Forkish
The bread-baking gateway drug. Clear instructions for artisan bread and pizza at home.
Serious Eats by J. Kenji López-Alt
More accessible than The Food Lab. Everyday recipes perfected through rigorous testing.
Jacques Pépin: New Complete Techniques
The master class in French technique. Every fundamental skill demonstrated by a legend.
Ottolenghi Simple by Yotam Ottolenghi
Vibrant vegetable-forward cooking made accessible. Every recipe has max 10 ingredients.
The Wok by J. Kenji López-Alt
Everything wok cooking. 200+ recipes covering Chinese, Thai, Japanese, and more.
Mastering the Art of French Cooking by Julia Child
The classic that brought French cooking to America. Still essential decades later.
Indian-ish by Priya Krishna
Fun, accessible Indian-American recipes. Quick weeknight meals inspired by her mom's cooking.
Tartine Bread by Chad Robertson
The sourdough bible. Country loaf recipe that launched a thousand bakers.
Create a free account to save and customize this list
Replies