“What are the best Cookbooks of 2016?” We aggregated 70 year-end lists and ranked the 470 unique titles by how many times they appeared in an attempt to answer that very question!
There are thousands of year-end lists released every year and, like we do in our weekly Best Book articles, we wanted to see which books appear on them the most. We used 70 cookbook lists and found 470 unique titles. The top 28 books, all appearing on 7 or more lists, are below with images, summaries, and links for learning more or purchasing. The remaining books, along with the articles we used, can be found at the bottom of the page.
Be sure to check out our other Best Book of the year lists:
And if you want to see how they compare to last year, take a look at the 2015 lists as well!
Happy Scrolling!
“German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.
From her cheerful Berlin kitchen, Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition.”
Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography
My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These “Two Souths” that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.
A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. After struggling with an eating disorder for a decade, Angela vowed to change her diet — and her life — once and for all. She traded the low-calorie, processed food she’d been living on for whole, nutrient-packed vegetables, fruits, nuts, whole grains, and more. The result? Her energy soared, she healed her relationship with food, and she got her glow back, both inside and out. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, ohsheglows.com, which is now an Internet sensation and one of the most popular vegan recipe blogs on the web.
Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their uber-popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za’atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.
“Chetna Makan is known for her unique recipes, which introduce colorful spices, aromatic herbs and other Indian ingredients into traditional Western baked favorites.
Whether it’s a sponge cake with a cardamom and coffee filling; puff pastry bites filled with fenugreek paneer; a swirly bread rolled with citrusy coriander, mint and green mango chutney; or a steamed strawberry pudding flavoured with cinnamon, Chetna’s Indian influences will transform your baking from the familiar to the exotic, from the ordinary to the extraordinary.”
“Gone are the days of stressing over how to please family and friends with different dietary needs. Bursting with knock-your-socks-off, mind-bogglingly tasty vegan recipes for Cinnamon Apple Crepes, Cheeseburger Pizza, Biscuits and Gravy, Churro Biscotti, and so much more, The Superfun Times Vegan Holiday Cookbook will make everyone at your table happy-even meat eaters and the gluten challenged.
Isa provides everything you need to get your party started, from finger food and appetizers to casseroles, roasts, and dozens of special sides. Then comes a throng of cakes, cookies, cobblers, loaves, pies, and frozen treats to make you feel like the best dang vegan cook in the world.”
“A dazzling collection of more than 100 innovative vegetable recipes from the beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street—full of bold spices and adventurous flavors inspired by the great ethnic and street foods of the world.
Chefs Rich Landau and Kate Jacoby bring the greatest flavors of the world to the devoted clientele of their acclaimed Philly restaurant V Street. Now, cooks can experience the same original dining experience at home with these zesty, mouthwatering recipes that whet the appetite and feed the imagination.”
“Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients.
From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.”
“This new classic of American country cooking proves that the food of Deep Run, North Carolina–Vivian’s home–is as rich as any culinary tradition in the world.
Organized by ingredient with dishes suited to every skill level–from beginners to confident cooks–DEEP RUN ROOTS features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe.
As much a storybook as it is a cookbook, DEEP RUN ROOTS imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world.”
“Readers find the Vanilla Bean blog while hunting for the perfect chocolate cake or cinnamon roll recipe, or another everyday favorite. They stay for founder Sarah Kieffer’s simple approach to home baking, the utterly transporting, dreamlike quality of her photography, and her evocative storytelling. Most of all, the Vanilla Bean blog celebrates the soulfulness of baking.
Kieffer mastered the art of home baking while working in tiny kitchens in the back of coffeehouses and bakeries in Minnesota. She began the Vanilla Bean blog to create a culinary heritage for her family, but soon became passionate about making the joys of baking accessible for all. With recipes that help simplify the process behind complicated techniques, Vanilla Bean has built a dedicated following of several hundred thousand loyal readers and won several awards, including the Reader’s Choice Award for best baking blog from Saveur.”
“Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.
For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics.
Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.”
As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy—with its ripe vegetables, magnificent landscapes, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home.
“Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah.
Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.”
“Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.
In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.”
An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.
The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.
“When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem’s history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists.
These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. “
“Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, the book guides us through the surprisingly diverse history–and vibrant present–of food in the Mountain South.
Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region–such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region’s contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South.”
Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed “bad boy” of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have “morphed into a psychotic, anally retentive, bad-tempered Ina Garten.”
Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.
Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern–, Eastern European–, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.
Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.
Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.
In 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fiancé was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, more than 100 new recipes, and hilarious stories from life in the city and on the farm.
“No-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavor.
Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge – or be able to pick up on the way home from work – and provides recipes that will become your friends for life.”
The process of truly great home cooking is demystified via more than a hundred lessons called out as “small victories” in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls “simple, achievable recipes” emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert. More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration, and a gingham spine elevates this entertaining and essential kitchen resource into a covetable gift for both beginners and accomplished home cooks.
Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?
| # | Book | Author | Lists |
| (Books Appear on 6 Lists Each) | |||
| 29 | All Under Heaven | Carolyn Phillips | Epicurious |
| San Francisco Chronicle | |||
| Eat Your Books | |||
| Munchies | |||
| Hear & Now | |||
| Mother Jones | |||
| 30 | Better Baking | Genevieve Ko | Dessert First Girls |
| Epicurious | |||
| Boston Globe | |||
| Lucky Peach | |||
| The New York Times | |||
| Washington Post | |||
| 31 | Dinner at the Long Table | Andrew Tarlow and Anna Dunn | Epicurious |
| Lucky Peach | |||
| Munchies | |||
| New Worlder | |||
| San Francisco Chronicle | |||
| Remodelista | |||
| 32 | Sirocco: Fabulous Flavors from the Middle East | Sabrina Ghayour | AJC |
| Readings | |||
| Bundt Lust | |||
| Eat Your Books | |||
| Rhians Recipes | |||
| The Simi Sara Show | |||
| 33 | The Short Stack Cookbook | Nick Fauchald, Kaitlyn Goalen & the Contributors of Short Stack | Epicurious |
| Health | |||
| Powell’s | |||
| Southern Living | |||
| Washington Post | |||
| Food & Wine | |||
| (Books Appear on 5 Lists Each) | |||
| 34 | Food 52: A New Way to Dinner | Amanda Hesser and Merrill Stubbs | How Sweet Eats |
| San Francisco Chronicle | |||
| The Simi Sara Show | |||
| Amazon | |||
| Ottawa Citizen | |||
| 35 | Marbled, Swirled and Layered | Irvin Lin | Dessert First Girls |
| The New York Times | |||
| Two Peas & Their Pod | |||
| Eat The Love | |||
| Eat Your Books | |||
| 36 | Scandinavian Comfort Food | Trina Hahnemann | Ottawa Citizen |
| The Guardian 3 | |||
| Eat Your Books | |||
| Rhians Recipes | |||
| Washington Post | |||
| 37 | Skinnytaste Fast and Slow | Gina Homolka | How Sweet Eats |
| Two Peas & Their Pod | |||
| Well Plated | |||
| Amazon | |||
| Goodreads | |||
| 38 | Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki | Martin Cate | Goodreads |
| Plate | |||
| Amazon | |||
| Lucky Peach | |||
| Munchies | |||
| 39 | Tasting Rome | Katie Parla and Kristina Gill. Clarkson Potter Publishers. | Bun Bury |
| Epicurious | |||
| Food & Wine | |||
| Lucky Peach | |||
| Forward | |||
| 40 | The Spice Companion | Lior Lev Sercarz | Culinaria |
| Food Republic | |||
| Haaretz | |||
| Eat Your Books | |||
| Food & Wine | |||
| (Books Appear on 4 Lists Each) | |||
| 41 | Art of the Pie | Kate McDermott | Culinaria |
| Eat Your Books | |||
| Epicurious | |||
| Washington Post | |||
| 42 | Big Bad Breakfast: The Most Important Book of the Day | Culinaria | |
| Food & Wine | |||
| Mic | |||
| Southern Living | |||
| 43 | Central | Virgilio Martínez | Food & Wine |
| Gourmet Traveller | |||
| Munchies | |||
| New Worlder | |||
| 44 | Everdaycook | Alton Brown | Ottawa Citizen |
| AJC | |||
| Parade | |||
| Popsugar | |||
| 45 | Mastering the Art of Japanese Home Cooking | Masaharu Morimoto | Eat Your Books |
| NPR | |||
| Philly 2 | |||
| Food Republic | |||
| 46 | Meathead: The Science of Great Barbecue and Grilling | Meathead Goldwyn with Greg Blonder, Ph.D. | Chicago Tribune |
| Culinaria | |||
| Epicurious | |||
| Amazon | |||
| 47 | Palestine on a Plate | Joudie Kalla | Bundt Lust |
| Eat Your Books | |||
| Haaretz | |||
| Rhians Recipes | |||
| 48 | Persepolis | Sally Butcher | Bundt Lust |
| Eat Your Books | |||
| Rhians Recipes | |||
| Haaretz | |||
| 49 | Preserving Italy | Domenica Marchetti | Umami Girl |
| Food Republic | |||
| Washington Post | |||
| Hear & Now | |||
| 50 | Regarding Cocktails | Sasha Petraske and Georgette Moger-Petraske | Lucky Peach |
| New Worlder | |||
| Orlando Weekly | |||
| Saveur | |||
| 51 | Samarkand | Caroline Eden and Elenor Ford | Bundt Lust |
| The Guardian 2 | |||
| Eat The Love | |||
| Eat Your Books | |||
| 52 | Summers Under the Tamarind Tree | Sumayya Usmani | Bundt Lust |
| The Guardian 2 | |||
| The Irish Times | |||
| Rhians Recipes | |||
| 53 | The Del Posto Cookbook | Mark Ladner with Michael R. Wilson. Grand Central Life & Style. | Bun Bury |
| Eat Your Books | |||
| Food & Wine | |||
| Remodelista | |||
| 54 | The Love & Lemons Cookbook | Jeanine Donofrio | Eat Chic Chicago |
| Two Peas & Their Pod | |||
| Olivia Cleans Green | |||
| Orlando Weekly | |||
| 55 | The Rye Baker | Stanley Ginsberg | Culinaria |
| Eat The Love | |||
| Washington Post | |||
| Live Love Laugh Food | |||
| (Books Appear on 3 Lists Each) | |||
| 56 | Amaro | Brad Thomas Parsons | Philly 2 |
| Plate | |||
| Amazon | |||
| 57 | Aquafaba | Zsu Dever | Diannes Vegan Kitchen |
| Olivia Cleans Green | |||
| Philly | |||
| 58 | Around the Fire | Greg Denton and Gabrielle Denton | Live Love Laugh Food |
| Munchies | |||
| Mother Jones | |||
| 59 | Basque | José Pizarro | Saveur |
| The Guardian 3 | |||
| Rhians Recipes | |||
| 60 | Cook’s Science | Cook’s Illustrated | Chicago Tribune |
| Epicurious | |||
| Live Love Laugh Food | |||
| 61 | Cooking With Loula | Alexandra Stratou | AJC |
| Bundt Lust | |||
| Epicurious | |||
| 62 | Dali: Les Diners de Gala | Salvador Dalí | Boston Globe |
| NPR | |||
| Orlando Weekly | |||
| 63 | Eating in the Middle | Andie Mitchell | How Sweet Eats |
| Two Peas & Their Pod | |||
| Goodreads | |||
| 64 | Far Afield | Shane Mitchell | AJC |
| Food & Wine | |||
| New Worlder | |||
| 65 | Flavorwalla | Floyd Cardoz | Book Page |
| NPR | |||
| Food & Wine | |||
| 66 | Inspiralize Everything | Ali Maffucci | Paleo Plan |
| The Blondissima | |||
| Popsugar | |||
| 67 | It’s All Easy | Gwyneth Paltrow | Popsugar |
| Goodreads | |||
| Umami Girl | |||
| 68 | Koreatown | Deuki Hong and Matt Rodbard | Epicurious |
| Goodreads | |||
| Amazon | |||
| 69 | Mario Batali – Big American Cookbook: 250 Recipes from Across the USA | Mario Batali with Jim Webster | Live Love Laugh Food |
| Food Republic | |||
| Amazon | |||
| 70 | Modern Potluck | Kristin Donnelly | Epicurious |
| Ottawa Citizen | |||
| Food & Wine | |||
| 71 | Near & Far | Heidi Swanson | Umami Girl |
| FOOD52 | |||
| How Sweet Eats | |||
| 72 | Project Smoke | Steven Raichlen | Ottawa Citizen |
| Food Republic | |||
| Goodreads | |||
| 73 | Stirring Slowly | Georgina Hayden, Square Peg, | Good Food |
| Good Food | |||
| The Guardian 2 | |||
| 74 | The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria | Marlene Matar | Eat Your Books |
| Haaretz | |||
| Washington Post | |||
| 75 | The Basque Book | Alexandra Raij, Eder Montero, and Rebecca Flint Marx | Food & Wine |
| Munchies | |||
| New Worlder | |||
| 76 | The Gefilte Manifesto | Jeffrey Yoskowitz and Liz Alpern | Epicurious |
| Haaretz | |||
| Forward | |||
| 77 | The New Vegetarian | Alice Hart | Remodelista |
| The Guardian 2 | |||
| The Guardian 3 | |||
| 78 | The Seasoned Life | Ayesha Curry | Parade |
| Popsugar | |||
| Two Peas & Their Pod | |||
| 79 | Vegan 101 | Heather Bell and Jenny Engel | Diannes Vegan Kitchen |
| Ethical Elephant | |||
| Olivia Cleans Green | |||
| 80 | Vegan Bowl Attack | Jackie Sobon | Diannes Vegan Kitchen |
| Ethical Elephant | |||
| Olivia Cleans Green | |||
| 81 | Vegan Mexico | Jason Wyrick | Diannes Vegan Kitchen |
| Philly | |||
| Olivia Cleans Green | |||
| 82 | Zahav | Michael Solomonov | FOOD52 |
| Umami Girl | |||
| The Seminary Co-op | |||
| (Books Appear on 2 Lists Each) | |||
| 83 | A Modern Way to Eat | Anna Jones | Philly 2 |
| Umami Girl | |||
| 84 | A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead | Boston Globe | |
| Mother Jones | |||
| 85 | A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World | Robert Simonson | Plate |
| Smithsonian | |||
| 86 | A Spot at the Bar | Zara Young and Michael Madrusan, Hardie Grant | Good Food |
| Gourmet Traveller | |||
| 87 | A Super Upsetting Cookbook About Sandwiches | Munchies | |
| Orlando Weekly | |||
| 88 | Alton Brown: EveryDayCook | Alton Brown | Goodreads |
| Amazon | |||
| 89 | American Cake | AJC | |
| NPR | |||
| 90 | Araxi: Roots to Shoots Farm Fresh Recipes | James Walt | Eat Your Books |
| The Simi Sara Show | |||
| 91 | Baconish | Leinana Two Moons | Diannes Vegan Kitchen |
| Olivia Cleans Green | |||
| 92 | Big American Cookbook | Mario Batali | Popsugar |
| Food & Wine | |||
| 93 | Celebrations | Danielle Walker | Health |
| Paleo Plan | |||
| 94 | Chickpea Flour Does It All | Linsday Love | Eat Chic Chicago |
| Rhians Recipes | |||
| 95 | China: The Cookbook | Kei Lum and Diora Fong Chan | Ottawa Citizen |
| Saveur | |||
| 96 | Cin Cin Wood-Fired Cucina | Andrew Richardson | Eat Your Books |
| The Simi Sara Show | |||
| 97 | Clean Cakes | Henrietta Inman | Eat Chic Chicago |
| Rhians Recipes | |||
| 98 | Cook Korean | Robin Ha | Eat The Love |
| NPR | |||
| 99 | Cuba! | Dan Goldberg, Andrea Kuhn, and Jody Eddy | Eat The Love |
| AJC | |||
| 100 | Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs | Remodelista | |
| San Francisco Chronicle | |||
| 101 | Ducksoup Cookbook | Remodelista | |
| The Guardian 3 | |||
| 102 | Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat | Meike Peters | Eat The Love |
| Eat Your Books | |||
| 103 | Eaternity: More than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Life | Ethical Elephant | |
| Olivia Cleans Green | |||
| 104 | Flapper Pie and Blue Prairie Sky | Karlynn Johnston | Simple Bites |
| The Simi Sara Show | |||
| 105 | Food for All Seasons | Oliver Rowe | The Guardian |
| The Guardian 3 | |||
| 106 | French Country Cooking | Mimi Thorisson | The Simi Sara Show |
| Food & Wine | |||
| 107 | Fresh India | Meera Sodha | The Guardian |
| The Guardian 2 | |||
| 108 | Gather | Gill Meller | Gourmet Traveller |
| The Guardian 3 | |||
| 109 | Gennaro’s Italian Bakery | Gennaro Contaldo | Bundt Lust |
| Rhians Recipes | |||
| 110 | Gjelina | Travis Lett | FOOD52 |
| Lucky Peach | |||
| 111 | Golden | The New York Times | |
| Hear & Now | |||
| 112 | Grown & Gathered | Lentil Purbrick and Matt Purbrick | Readings |
| Good Food | |||
| 113 | Healing the Vegan Way | Mark Reinfeld | Diannes Vegan Kitchen |
| Philly | |||
| 114 | How Not to Die | Michael Greger, M.D with Gene Stone | Diannes Vegan Kitchen |
| Philly | |||
| 115 | Israel Eats | Steven Rothfeld | Bundt Lust |
| Forward | |||
| 116 | Jamie Oliver’s Christmas Cookbook | Jamie Oliver | Rhians Recipes |
| Simple Bites | |||
| 117 | Lamingtons & Lemon Tart: Best-Ever Cakes, Desserts and Treats From a Modern Sweets Maestro | Darren Purchese | Eat Your Books |
| Readings | |||
| 118 | Layered: Baking, Building, and Styling Spectacular Cakes | Tessa Huff | Eat Your Books |
| Goodreads | |||
| 119 | Life in Balance | Donna Hay | Bourbon & Brown Sugar |
| Washington Post | |||
| 120 | My Kitchen Year | Ruth Reichl | Culinaria |
| FOOD52 | |||
| 121 | My Paris Kitchen | David Lebovitz | Umami Girl |
| Well Plated | |||
| 122 | N-ice Cream | Virpi Mikkonen and Tuulia Talvio | Eat Chic Chicago |
| Olivia Cleans Green | |||
| 123 | Neighbourhood | Hetty McKinnon | Readings |
| Good Food | |||
| 124 | Ottawa Cooks | Anne DesBrisay | Ottawa Citizen |
| Eat Your Books | |||
| 125 | Patisserie at Home | Chicago Tribune | |
| Dessert First Girls | |||
| 126 | Pierre Herme Chocolate photographed | Sergio Coimbra | Dessert First Girls |
| Eat Your Books | |||
| 127 | Power Vegetables! | AJC | |
| Boston Globe | |||
| 128 | Raw. Vegan. Not Gross.: All Vegan and Mostly Raw Recipes for People Who Love to Eat | Laura Miller | Ethical Elephant |
| Goodreads | |||
| 129 | Real Food, Real Good | Michael Smith | Simple Bites |
| The Simi Sara Show | |||
| 130 | Recipe Revival | the Editors of Southern Living | Parade |
| Southern Living | |||
| 131 | Salt is Essential | Shaun Hil | The Guardian 3 |
| The Irish Times | |||
| 132 | Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better | Sara Moulton | Booklist Online |
| Washington Post | |||
| 133 | Savour | Peter Gordon | The Guardian 3 |
| Rhians Recipes | |||
| 134 | Smashed, Mashed, Boiled, And Baked — And Fried, Too! A Celebration Of Potatoes In 75 Irresistible Recipes | Raghavan Iyer | NPR |
| Eat Your Books | |||
| 135 | Stir Sizzle Bake: Recipes for Your Cast-Iron Skillet | Food & Wine | |
| San Francisco Chronicle | |||
| 136 | Sweetbitter | Stephanie Danler | The Guardian 3 |
| NPR | |||
| 137 | Sweeter Off the Vine | Yossy Arefi | Eat The Love |
| Well Plated | |||
| 138 | Ten Restaurants That Changed America | Paul Freedman | New Worlder |
| Smithsonian | |||
| 139 | The Asian Slow Cooker: Exotic Favorites for Your Crockpot , | Kelly Kwok | Washington Post |
| Live Love Laugh Food | |||
| 140 | The Baker in Me | Daphna Rabinovitch | Eat Your Books |
| Ottawa Citizen | |||
| 141 | The Big Book of Kombucha | Paleo Plan | |
| Goodreads | |||
| 142 | The Dude Diet | Serena Wolf | Parade |
| Two Peas & Their Pod | |||
| 143 | The Essential Oyster: A Salty Appreciation of Taste and Temptation | Lucky Peach | |
| Munchies | |||
| 144 | The Food Lab | How Sweet Eats | |
| FOOD52 | |||
| 145 | The Indian Cooking Course | AJC | |
| NPR | |||
| 146 | The Italian Baker | Melissa Forti | Dessert First Girls |
| Food & Wine | |||
| 147 | The London Cookbook | Aleksandra Crapanzano | Eat The Love |
| Food & Wine | |||
| 148 | The New Mediterranean Jewish Table | Joyce Goldstein | Bundt Lust |
| Forward | |||
| 149 | The Nordic Cook Book | Magnus Nilsson | The Guardian |
| Saveur | |||
| 150 | Thug Kitchen 101: Fast as F*ck | Ethical Elephant | |
| Olivia Cleans Green | |||
| 151 | Toast Hash Roast Mash | Dan Doherty | Irish Examiner |
| The Guardian 2 | |||
| 152 | Vegan Vegetarian Omnivore | Anna Thomas | Powell’s |
| Book Page | |||
| (Books Appear on 1 Lists Each) | |||
| 153 | 100 Best Vegan Recipes | Robin Robertson | Philly |
| 154 | 100 Days of Real Food: Fast and Fabulous | Lisa Leake | Health |
| 155 | 1210 More Very Good Cocktails: A Renaissance Compendium | The Mercury News | |
| 156 | 32 Yolks: From My Mother’s Table To Working The Line | Eric Ripert, with Veronica Chambers | NPR |
| 157 | A Bird in the Hand | Diana Henry | FOOD52 |
| 158 | A Cozy Coloring Book | Mic | |
| 159 | A Girl and Her Greens | April Bloomfield and J.J. Goode | FOOD52 |
| 160 | A Modern Way to Cook | Anna Jones | Epicurious |
| 161 | A Perfect Score: The Art, Soul and Business of a 21st-Century Winery | The Mercury News | |
| 162 | A Recipe for Art | John Olsen | Gourmet Traveller |
| 163 | A Recipe for Cooking | Cal Peternell | Eat Your Books |
| 164 | Against All Grain Celebrations | How Sweet Eats | |
| 165 | Aimee’s Perfect Bakes: Over 50 Beautiful Bakes and Cakes for Friends and Family | Aimee Twigger | Eat Your Books |
| 166 | Alimentari | Linda Malcolm and Paul Jones | Readings |
| 167 | Allergy-Free and Easy Cooking | Paleo Plan | |
| 168 | Alternative Baker | Alanna Taylor-Tobin | Two Peas & Their Pod |
| 169 | America’s Test Kitchen Master of the Grill | Ottawa Citizen | |
| 170 | American Rhone: How Maverick Winemakers Changed the Way Americans Drink | The Mercury News | |
| 171 | Are We Smart Enough to Know How Smart Animals Are? | Franz De Waal | Philly |
| 172 | Arzak Secrets | Juan Mari and Elena Arzak | New Worlder |
| 173 | As the Romans Do | Eleonora Galasso | Irish Examiner |
| 174 | At Home in the Whole Food Kitchen | Amy Chaplin | Umami Girl |
| 175 | Australian Fish & Seafood Cookbook | John Susman, Anthony Huckstep, Sarah Swan & Stephen Hodges | Gourmet Traveller |
| 176 | Bake with Anna Olson | Anna Olson | The Simi Sara Show |
| 177 | Baking: From My Home to Yours | Dorie Greenspan | Well Plated |
| 178 | Bar Restaurant Liguria: Memoria y sabor | Marcelo Cicali | New Worlder |
| 179 | BATCH | JOEL MACCHARLES AND DANA HARRISON | Simple Bites |
| 180 | Beer FAQ: All That’s Left to Know About The World’s Most Celebrated Adult Beverage | Jeff Cioletti | Forbes |
| 181 | Beer Pairing: The Essential Guide from the Pairing Pros | Julia Herz and Gwen Conley | Forbes |
| 182 | Belfast on a Plate | Joanna Braniff | Irish Examiner |
| 183 | Best Kitchen Basics | Mark Best | Gourmet Traveller |
| 184 | Betty Crocker Sheet Pan Desserts | Parade | |
| 185 | Big Food Big Love | Heather Earnhardt | Powell’s |
| 186 | Biscuit Head | Jason and Carolyn Roy | Well Plated |
| 187 | Bitute: El sabor de Lima | Gastón Acurio and Javier Masias | New Worlder |
| 188 | Black Trumpet A Chef’s Journey Through Eight New England Seasons | Evan Mallett | Eat Your Books |
| 189 | Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness | Olivia Cleans Green | |
| 190 | Boston Beer Company’s Jim Koch On The Crucial Difference Between Dangerous And… | Forbes | |
| 191 | Bourbon: The Rise, Fall, and Rebirth of an American Whiskey | Smithsonian | |
| 192 | Bread and Wine | Shauna Niequist | Bourbon & Brown Sugar |
| 193 | Bread, Wine, Chocolate: The Slow Loss of Foods We Love | Smithsonian | |
| 194 | Brewing Local: American-Grown Beer | Forbes | |
| 195 | Bubbe and Me in the Kitchen | Miri Rotkovitz | Bundt Lust |
| 196 | Business for Punks: Break All The Rules — The Brewdog Way | James Watt | Forbes |
| 197 | But First, Champagne: A Modern Guide to the World’s Favorite Wine | The Mercury News | |
| 198 | Butter and Scotch | Allison Kave and Keavy Landreth | Eat The Love |
| 199 | Butter: A Rich History | Smithsonian | |
| 200 | C’est Bon | Trish Deseine | Irish Examiner |
| 201 | Caribbean Vegan | Taymer Mason | Diannes Vegan Kitchen |
| 202 | Carneval | The Guardian 2 | |
| 203 | Cast Iron Paleo | Paleo Plan | |
| 204 | Chicken: A Savor the South Cookbook | Cynthia Graubart | Washington Post |
| 205 | Classic Koffmann | Pierre Koffmann | The Guardian 3 |
| 206 | Cocktail Cookbook | Oskar Kinberg | Rhians Recipes |
| 207 | Complete IPA: The Guide to Your Favorite Craft Beer | Josh M. Bernstein | Forbes |
| 208 | COMPOSING THE CHEESE PLATE | Culinaria | |
| 209 | Cook For Syria | Clerkenwell Boy and Serena Guen | The Guardian 3 |
| 210 | Cook Japanese At Home: From Dashi To Tonkatsu, 200 Simple Recipes For Every Occasion | Kimiko Barber | Rhians Recipes |
| 211 | COOK YOUR WAY TO LOVE & HARMONY | Agus Ekanurdi and Frida Antony | Huffington Post |
| 212 | Cooking School Secrets for Real World Cooks: Second Edition , | Linda Carucci | Washington Post |
| 213 | Cooking with Beer | Mark Dredge | Forbes |
| 214 | Crisps, Cobblers, Custards and Creams | Jean Anderson | Powell’s |
| 215 | Damn Delicious: 100 Super Easy, Super Fast RecipesSep 6, 2016 | Chungah Rhee | Amazon |
| 216 | Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every OccasionSep 27, 2016 | Danielle Walker | Amazon |
| 217 | Dead Distillers: A History of the Upstarts and Outlaws Who Made American Spirits | Munchies | |
| 218 | Deceptive Desserts: A Lady’s Guide to Baking Bad! | Christine McConnell | Washington Post |
| 219 | Deep South | The Guardian 2 | |
| 220 | Dining at The Ravens: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea | Olivia Cleans Green | |
| 221 | Ditch the Wheat | Paleo Plan | |
| 222 | Divine Food: Israeli and Palestinian Food Culture and Recipes | David Haliva | Haaretz |
| 223 | Donna Hay – Life in Balance | Live Love Laugh Food | |
| 224 | Earls The Cookbook: Eat a Little. Eat a Lot. 110 of Your Favourite Recipes | The Simi Sara Show | |
| 225 | East London Food | Rosie Birkett | The Guardian |
| 226 | Easy Vegan Breakfasts & Lunches: The Best Way to Eat Plant-Based Meals On the Go | Olivia Cleans Green | |
| 227 | Eat and Color the Alphabet: 26 Healthy Foods to Color and Explore | Kara Lydon | |
| 228 | Eat Complete | Drew Ramsey, MD | Health |
| 229 | Eat Drink Paleo | Paleo Plan | |
| 230 | Eat Mexico | Lesley Téllez | FOOD52 |
| 231 | Eat. Live. Go. Fresh Food Fast | Donal Skehan | The Irish Times |
| 232 | Eataly: Contemporary Italian Cooking | Eat Your Books | |
| 233 | Eating Clean | Amie Valpone | Health |
| 234 | Eating Puerto Rico: A History of Food, Culture, and Identity | Cruz Miguel Ortiz Cuadra | New Worlder |
| 235 | Eating Vegan in Philly | Vance Lehmkuhl | Philly |
| 236 | Eight Flavors: The Untold Story of American Cuisine | Smithsonian | |
| 237 | Encyclopedia of Vegetarian Cuisine | Estérelle Payany | Irish Examiner |
| 238 | Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen | Emeril Lagasse and Pam Hoenig | Booklist Online |
| 239 | Esther the Wonder Pig | Steve Jenkins, Derek Walter, and Caprice Crane | Diannes Vegan Kitchen |
| 240 | Everyday Whole Grains | Ann Pittman | Health |
| 241 | Fast as F*ck | Thug Kitchen | Popsugar |
| 242 | Fast to the Table Freezer Cookbook | Two Peas & Their Pod | |
| 243 | Feasts and Fasts: A History of Food in India | Smithsonian | |
| 244 | Fed & Fit | Paleo Plan | |
| 245 | Fifty Places to Drink a Beer Before You Die | Chris Santella | Forbes |
| 246 | Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love | Floyd Cardoz and Martha Stets | Plate |
| 247 | Following Fish: One Man’s Journey into the Food and Culture of the Indian Coast | Samanth Subramanian | Booklist Online |
| 248 | Food & Beer | Daniel Burns and Jeppe Jarnit-Bjergso | Plate |
| 249 | Food 52 Genius Recipes | Kristen Miglore | Umami Girl |
| 250 | Food City: Four Centuries of Food-Making in New York | Smithsonian | |
| 251 | Food Fights and Culture Wars | The Guardian 2 | |
| 252 | Food for Friends | Eat The Love | |
| 253 | Food Freedom Forever | Paleo Plan | |
| 254 | Food With Friends | Leela Cyd | Powell’s |
| 255 | Food52 Baking | How Sweet Eats | |
| 256 | Forks Over Knives Family: Every Parent’s Guide to Raising Healthy, Happy Kids on a Whole-Food, Plant-Based Diet | Olivia Cleans Green | |
| 257 | Fresh Fish | Jennifer Trainer Thompson | Health |
| 258 | Fresh Italian Cooking for the New Generation | Alexandra Caspero Lenz | Kara Lydon |
| 259 | Gizzi’s Season’s Eatings: Feasts and Celebrations from Halloween to Happy New Year | Gizzi Erskine | Rhians Recipes |
| 260 | Grandbaby Cakes | How Sweet Eats | |
| 261 | Grape, Olive, Pig: Deep Travels Through Spain’s Food Culture | Matt Goulding | New Worlder |
| 262 | Green Kitchen Smoothies | David Frenkiel and Luise Vindahl | Eat Chic Chicago |
| 263 | Growing Skinny: Boston Beer Founder Jim Koch’s Five Rules For Smart Business… | Forbes | |
| 264 | Handmade: Stories of Strength Shared through Recipes from the Women of Sri Lanka | Saveur | |
| 265 | Heart and Soul in the Kitchen | Jacques Pépin | Booklist Online |
| 266 | Holy Cow | David Duchovny | Diannes Vegan Kitchen |
| 267 | Home Cooked: Essential Recipes for a New Way to Cook | Anya Fernald | Mother Jones |
| 268 | Homebrew Recipe Bible: An Incredible Array of 101 Craft Beer Recipes, from Classic Styles to Experimental Wilds, | Forbes | |
| 269 | Homestyle Vegan: Easy, Everyday Plant-Based Recipes | Olivia Cleans Green | |
| 270 | Hot Sauce Nation: America’s Burning Obsession | Denver Nicks | New Worlder |
| 271 | How to Bake Everything: Simple Recipes for the Best BakingOct 4, 2016 | Mark Bittman | Amazon |
| 272 | How to Celebrate Everything: Recipes and Rituals for Birthdays, Holidays, Family Dinners, and Every Day in Between , | Jenny Rosenstrach | Washington Post |
| 273 | How to Cook Everything Vegetarian | Mark Bittman | Well Plated |
| 274 | How to Market Beer To Women: Don’t Sell Me A Pink Hammer | Ginger Johnson | Forbes |
| 275 | How to Sauté: Foolproof Techniques and Recipes for the Home Cook | Mark Ruhlman | Book Page |
| 276 | Indian Made Easy | Amandip Uppal | The Irish Times |
| 277 | Ingredient: Unveiling the Essential Elements of Food | Ali Bouzari | Plate |
| 278 | Istanbul Cult Recipes | Bundt Lust | |
| 279 | Jerusalem | How Sweet Eats | |
| 280 | Jewish Festival Food: Eating for Special Occasions | Forward | |
| 281 | Julia Reed’s South | Julia Reed | Bourbon & Brown Sugar |
| 282 | Just Soup | The Guardian 2 | |
| 283 | La Latina | Grace Ramirez | New Worlder |
| 284 | La Mére Brazier | Eugénie Brazier | The Guardian 3 |
| 285 | Les Dîners de Gala | Salvador Dalí | The Guardian 3 |
| 286 | Lexi’s Clean Kitchen | Paleo Plan | |
| 287 | Lidgate’s The Meat Cookbook | Danny Lidgate and Hattie Ellis | Food Republic |
| 288 | Life and Death in the Andes: On the Trail of Bandits, Heroes, and Revolutionaries | Kim Macquarrie | New Worlder |
| 289 | Little Flower Baking Company | Live Love Laugh Food | |
| 290 | Livia’s Kitchen: Naturally Sweet and Indulgent Treats | Olivia Wollenberg | Rhians Recipes |
| 291 | Locally Laid: How We Built a Plucky, Industry-changing Egg Farm – from Scratch | Lucie B. Amundsen | Goodreads |
| 292 | Lucky Peach Presents Power Vegetables! | Peter Meehan, Clarkson Potter (Penguin), | Good Food |
| 293 | Mad Genius Tips | Food & Wine | |
| 294 | Made in India | Meera Sodha | FOOD52 |
| 295 | Made With Love | Echo publishing. | Good Food |
| 296 | MAKE IT EASY | STACIE BILLIS | Simple Bites |
| 297 | Mamushka | Olia Hercules | FOOD52 |
| 298 | Menus | Gourmet Traveller | |
| 299 | Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens , | Pati Jinich | Washington Post |
| 300 | Miso Tasty The Cookbook: Everyday, Tasty Recipes With Miso | The Japanese Superfood | Rhians Recipes |
| 301 | Modern Jewish Cooking | Leah Koenig | FOOD52 |
| 302 | Motivational Methods for Vegan Advocacy: A Clinical Psychology Perspective | Casey Taft | Philly |
| 303 | Naturally Lean | Allyson Kramer | Philly |
| 304 | Neiman Marcus Cooks | Well Plated | |
| 305 | Nigella Lawson | Simply Nigella | Bourbon & Brown Sugar |
| 306 | Nina Capri: Recipes From Italy’s Amalfi Coast | Nina Parker | Rhians Recipes |
| 307 | Nordic Light: Lighter, Everyday Eating from a Scandinavian Kitchen | Simon Bajada | Rhians Recipes |
| 308 | Not Just Jam | Matthew Evans | Readings |
| 309 | Nourish Your Namaste: How Nutrition and Yoga Can Improve Digestion, Immunity, Energy and Relaxation | Kara Lydon | Kara Lydon |
| 310 | Num Pang: Bold Recipes from New York City’s Favorite Sandwich Shop | Munchies | |
| 311 | Nutrition Stripped | McKel Hill MS, RD | Eat Chic Chicago |
| 312 | Ocean Greens | Lisette Kreischer and Marcel Schuttelaar | Diannes Vegan Kitchen |
| 313 | Octophilosophy: The Eight Elements of Restaurant André | Munchies | |
| 314 | Off-Centered Leadership: The Dogfish Head Guide to Motivation | Collaboration & Smart Growth | Forbes |
| 315 | On the Menu | Nicholas Lander | The Guardian 3 |
| 316 | One Dough, Ten Breads: Making Great Bread by Hand | Sarah Black | Booklist Online |
| 317 | One to Five | Ryan Scott | Eat The Love |
| 318 | Ottolenghi: the Coookbook | Yotam Ottolenghi and Sami Tamimi | The Guardian 3 |
| 319 | Our Table: Time-Tested Recipes, Memorable Meals | Forward | |
| 320 | OUT OF THE ORCHARD | JULIE VAN ROSENDAAL | Simple Bites |
| 321 | Outlander Kitchen: The Official Outlander Companion Cookbook | Theresa Carle-Sanders | Goodreads |
| 322 | Paleo Recipes 2016 | Paleo Plan | |
| 323 | Paleo Soups & Stews | Paleo Plan | |
| 324 | Pallet | Pallet USA | Good Food |
| 325 | Panetteria | Gennaro Contaldo | Eat Your Books |
| 326 | Peace & Parsnips | Lee Watson | Diannes Vegan Kitchen |
| 327 | Persiana: Recipes from the Middle East and Beyond | Sabrina Ghayour | Haaretz |
| 328 | Phoenix Claws and Jade Trees: Essential Techniques of Chinese Cooking | Kian Lam Kho | Saveur |
| 329 | Practical Paleo | Paleo Plan | |
| 330 | Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen | Nancy Singleton Hachisu | Saveur |
| 331 | Pride and Pudding | The Guardian 2 | |
| 332 | Primal Endurance | Paleo Plan | |
| 333 | Protein Ninja | Terry Hope Romero | Diannes Vegan Kitchen |
| 334 | Provence to Pondicherry: Recipes from France and Far Away | Tessa Kiros | The Irish Times |
| 335 | PURELY PUMPKIN | ALLISON DAY | Simple Bites |
| 336 | Quench Your Own Thirst: Business Lessons Learned Over a Beer or Two | Jim Koch | Forbes |
| 337 | Quick & Easy Ketogenic Cooking | Paleo Plan | |
| 338 | Ready, Steady, Glow: Fast, Fresh Food Designed for Real Life | Madeleine Shaw | Rhians Recipes |
| 339 | Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do about It | Larry Olmsted | Goodreads |
| 340 | Rhapsody in Schmaltz: Yiddish Food and Why We Can’t Stop Eating It | Smithsonian | |
| 341 | Rick Stein’s Long Weekends: Over 100 New recipes from my Travels Around Europe | Rick Stein | Rhians Recipes |
| 342 | Rise and Shine: Better Breakfasts for Busy Mornings | Katie Sullivan Morford | Kara Lydon |
| 343 | Run Fast. Eat Slow.: Nourishing Recipes for Athletes | Shalane Flanagan | Goodreads |
| 344 | Saffron Tales: Recipes from the Persian Kitchen | Yasmin Khan | Bundt Lust |
| 345 | Salads & Vegetables | Karen Martini | Readings |
| 346 | Scandikitchen Fika and Hygge | Bronte Aurell | Bundt Lust |
| 347 | Senegal | Pierre Thiam and Jennifer Sit | FOOD52 |
| 348 | Seriously Delish | How Sweet Eats | |
| 349 | Seven Spoons | Tara O’Brady | FOOD52 |
| 350 | Sheet Pan Paleo | Paleo Plan | |
| 351 | Shortstack Editions | Saveur | |
| 352 | Sicily | Food & Wine | |
| 353 | Simple French Paleo | Paleo Plan | |
| 354 | Simply Scratch | How Sweet Eats | |
| 355 | Simply Veg: A Modern Guide to Everyday Eating | Sybil Kapoor | Rhians Recipes |
| 356 | Smith & Daughters | Shannon Martinez and Mo Wyse | Readings |
| 357 | Soup for Syria | Barbara Abdeni Massaad | Haaretz |
| 358 | Sous Vide At Home: The Modern Technique For Perfectly Cooked Meals | Lisa Q. Fetterman | NPR |
| 359 | Spartan Fit! | Paleo Plan | |
| 360 | Spice Yourself Slim: Harness the Power of Spices for Health, Wellbeing and Weight-Loss | Kalpna Woolf | Rhians Recipes |
| 361 | Spritz | Talia Baiocchi and Leslie Pariseau | Epicurious |
| 362 | Street Vegan | Adam Sobel | Umami Girl |
| 363 | Super Food Family Classics | Jamie Oliver | Rhians Recipes |
| 364 | Superfoods Superfast: 100 Energizing Recipes to Make in 20 Minutes or Less | Julie Montagu | Health |
| 365 | Sweet & Savory Fat Bombs | Paleo Plan | |
| 366 | Sweet as Sin: The Unwrapped Story of How Candy Became America’s Favorite Pleasure | Smithsonian | |
| 367 | Sweet Mornings | Patty Pinner | Bundt Lust |
| 368 | Sweet Noshings: New Twists on Traditional Jewish Desserts | Forward | |
| 369 | Symmetry Breakfast | Michael Zee | The Guardian 3 |
| 370 | Tasting Wine and Cheese: An Insider’s Guide to Mastering the Principles of Pairing | Adam Centamore | Booklist Online |
| 371 | Tegui | German Martetegui | New Worlder |
| 372 | Tequila Mockingbird | Tim Federle | Umami Girl |
| 373 | The 22-Day Revolution Cookbook | Olivia Cleans Green | |
| 374 | The 24-Hour Wine Expert | Jancis Robinson | The Guardian 3 |
| 375 | The 30 Day Ketogenic Cleanse | Paleo Plan | |
| 376 | The A-Z of Eating | Felicity Cloake | The Guardian |
| 377 | The A-Z of Eating. A Flavour Map for the Adventurous Cook | Felicity Cloake | The Irish Times |
| 378 | The Art of the Cheese Plate | Tia Keenan | Plate |
| 379 | The Art of the Pie | AJC | |
| 380 | The Autoimmune Wellness Handbook | Paleo Plan | |
| 381 | The Beer Geek’s Handbook: Living a Life Ruled by Beer | Patrick Dawson | Forbes |
| 382 | The Belgian Beer Book | Erick Verdonck and Luc De Raedemaeker | Forbes |
| 383 | The Bob’s Burgers Burger Book: Real Recipes for Joke Burgers | Loren Bouchard | Goodreads |
| 384 | The Book of Latin American Cooking | Elisabeth Lambert Ortiz | Rhians Recipes |
| 385 | The Book of Spice: From Anise to Zedoary | John O’Connell | Booklist Online |
| 386 | The Breakfast Book | Marion Cunningham | Well Plated |
| 387 | The Brother Hubbard Cookbook | Garrett Fitzgerald | The Irish Times |
| 388 | The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild , | Dave Canterbury | Washington Post |
| 389 | The Cook’s Table | Stephanie Alexander | Readings |
| 390 | The Cookies and Cups Cookbook | Shelly Jaronsky | Two Peas & Their Pod |
| 391 | The Dim Sum Field Guide: A Taxonomy Of Dumplings, Buns, Meats, Sweets And Other Specialties Of The Chinese Teahouse | Carolyn Phillips | NPR |
| 392 | The Eat Fat, Get Thin Cookbook | Paleo Plan | |
| 393 | The Edible South: The Power of Food and the Making of an American Region | Smithsonian | |
| 394 | The Essential AIP Cookbook | Paleo Plan | |
| 395 | The Everything Guide to Hashimoto’s Thyroiditis | Paleo Plan | |
| 396 | The Farmhouse Cookbook | Sarah Mayor | Bourbon & Brown Sugar |
| 397 | The Flavor Bible | How Sweet Eats | |
| 398 | The Food of Oman | Felicia Campbell | FOOD52 |
| 399 | The French Chef in America: Julia Child’s Second Act | Smithsonian | |
| 400 | THE FULLY RAW DIET | Ethical Elephant | |
| 401 | The God’s Love We Deliver Cookbook | Food & Wine | |
| 402 | The Good Fork Cookbook | Lucky Peach | |
| 403 | The Gourmet Kitchen | Jennifer Farley | Umami Girl |
| 404 | The Great British Cookbook: 200 Chefs, 200 Recipes, 10 Regions | Rhians Recipes | |
| 405 | The Great New Zealand Baking Book | chocolate Lamington mud pies | Bundt Lust |
| 406 | The Happy Hormone Cookbook | Emma Ellice-Flint with Jill Keyte, New Holland, | Good Food |
| 407 | The Help Yourself Cookbook for Kids: 60 Easy Plant-Based Recipes Kids Can Make to Stay Healthy and Save the Earth | Olivia Cleans Green | |
| 408 | The Homebrewer’s Almanac | Forbes | |
| 409 | The Homemade Kitchen | Alana Chernila | Book Page |
| 410 | The Hot Bread Kitchen Cookbook | Jessamyn Waldman Rodriguez and Julia Turshen | FOOD52 |
| 411 | The I Heart Naptime Cookbook | Jamielyn Nye | Two Peas & Their Pod |
| 412 | The Ketogenic Kitchen | Domini Kemp and Patricia Daly | The Irish Times |
| 413 | The Land of Fish and Rice: Recipes from the Culinary Heart of China | Lucky Peach | |
| 414 | The Little Green Spoon | Indy Power | Irish Examiner |
| 415 | The Little Vegan Cookbook: 500 of the Best Vegan Recipes Ever | Olivia Cleans Green | |
| 416 | The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes | Olivia Cleans Green | |
| 417 | The MIND Diet: A Scientific Approach to Enhancing Brain Function and Helping Prevent Alzheimer’s and Dementia, | Maggie Moon | Kara Lydon |
| 418 | The Moon Juice Cookbook | Remodelista | |
| 419 | The Most Interesting Man In The World To Publish Most Interesting Book | Forbes | |
| 420 | The New Middle Eastern Vegetarian Cookbook | Salma Hage | Bundt Lust |
| 421 | The New Primal Blueprint | Paleo Plan | |
| 422 | The New Yiddish Kitchen | Paleo Plan | |
| 423 | The Nordic Kitchen | Claus Meyer Mitchell | The Guardian 3 |
| 424 | The Nourished Planner | How Sweet Eats | |
| 425 | The Oxford Companion to Cheese | Catherine Donnelly | Philly 2 |
| 426 | The Paleo Kids Cookbook | Paleo Plan | |
| 427 | The Palomar Cookbook | Mitchell Beazley | The Guardian 3 |
| 428 | The Seaweed Cookbook: Superfood recipes from the sea | Xa Milne | Rhians Recipes |
| 429 | The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce | Southern Living | |
| 430 | THE SPICE TREKKERS COOK AT HOME | PHILIPPE AND ETHNÉ DE VIENNE | Simple Bites |
| 431 | The Sprinkles Baking Book | Candace Nelson | Parade |
| 432 | The Taco Cleanse | Wes Allison and Stephanie Bogdanich and Molly R. Frisinger and Jessica Morris | Diannes Vegan Kitchen |
| 433 | The Tacos of Texas | Mando Rayo and Jarod Neece | New Worlder |
| 434 | The Theoretical Foot | M.F.K. Fisher | NPR |
| 435 | The Truffle Cookbook | Rodney Dunn | Gourmet Traveller |
| 436 | The Ultimate Beer Guide: Western Edition 2017 | Jamie Bogner | Forbes |
| 437 | The Vegan Cookie Connoisseur: Over 120 Scrumptious Recipes Made with Natural and Simple Ingredients | Olivia Cleans Green | |
| 438 | The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini | Cara Mangini | Goodreads |
| 439 | The Vegetable Sushi Cookbook | Izumi Shoji | Bundt Lust |
| 440 | The Vegetarian Flavor Bible | Karen Page and Andrew Dornenburg | Umami Girl |
| 441 | The Violet Bakery Cookbook | Claire Ptak | FOOD52 |
| 442 | The Wild Diet | Paleo Plan | |
| 443 | The World Atlas of Beer (Revised & Expanded): The Essential Guide to the Beers of the World | Tim Webb and Stephen Beaumont | Forbes |
| 444 | The Zen Kitchen | Adam Liaw | Readings |
| 445 | Todo a la Parrilla | Isidora Diaz and Carolina Carriel | New Worlder |
| 446 | Traditional Jewish Baking: Retro Recipes Your Grandma Would Make if She Had a Mixer | Carine Goren | Bundt Lust |
| 447 | Treyf: My Life as an Unorthodox Outlaw | Elissa Altman | Haaretz |
| 448 | True to Form | Paleo Plan | |
| 449 | Twenty Dinners | Ithal Schori and Chris Taylor | Bourbon & Brown Sugar |
| 450 | Type 1 and Type 2 Diabetes Cookbook: Low Carb Recipes For The Whole Family | Vickie De Beer and Kath Megaw | Rhians Recipes |
| 451 | UNITED | Cory Booker | Philly |
| 452 | V for Veg: The Best of Philly’s Vegan Food Column | Vance Lehmkuhl | Philly |
| 453 | Vegan Cuisine | Jean-Christian Jury | Diannes Vegan Kitchen |
| 454 | Vegan Fitness for Mortals | Ellen Jaffe Jones | Diannes Vegan Kitchen |
| 455 | Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker | Olivia Cleans Green | |
| 456 | Vij’s Indian | Meeru Dhalwala and Vikram Vij | The Simi Sara Show |
| 457 | We Love Quinoa and We Love Kale | Yours Truly and Friends | Umami Girl |
| 458 | Well-Fed Weeknights | Paleo Plan | |
| 459 | What Good Cooks Know | America’s Test Kitchen | Parade |
| 460 | Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day | Allison Day | Eat Chic Chicago |
| 461 | Whole Cooking and Nutrition: An Everyday Superfoods Approach to Planning, Cooking, and Eating with Diabetes | Katie Cavuto | Kara Lydon |
| 462 | Whole Food Energy | Elise Museles | Health |
| 463 | Whole World Vegetarian | Marie Simmons | Health |
| 464 | Whole30 Cookbook | Paleo Plan | |
| 465 | Women Chefs of New York | Nadia Arumugam | Booklist Online |
| 466 | Wood & Beer: A Brewer’s Guide | Forbes | |
| 467 | Yashim Cooks Istanbul | Jason Goodwin | NPR |
| 468 | Yogurt Culture | Cheryl Sternman Rule | Umami Girl |
| 469 | Ziggy Marley and Family Cookbook: Delicious Meals Made With Whole, Organic Ingredients from the Marley Kitchen | Ziggy Marley | The Blondissima |
| 470 | Zoodles Spiralizer Cookbook | Paleo Plan | |
| Source | Article |
| AJC | Best cookbooks of 2016 |
| Amazon | Best cooking, food and wine books of 2016 |
| Book Page | BEST COOKBOOKS OF 2016 |
| Booklist Online | Top 10 Food Books: 2016 |
| Boston Globe | The season’s best cookbooks for holiday giving |
| Bourbon & Brown Sugar | The Best Cookbooks of 2016 |
| Bun Bury | Best Cookbooks of 2016 |
| Bundt Lust | BundtLust’s Top Cookbooks of 2016! |
| Chicago Tribune | Best cookbooks of the year from ‘Fat Rice’ to ‘Dorie’s Cookies’ |
| Culinaria | Best Cookbooks 2016 |
| Dessert First Girls | best baking cookbooks of 2016 |
| Diannes Vegan Kitchen | MY 2016 VEGAN HOLIDAY GIFT GUIDE |
| Eat Chic Chicago | Best Healthy Cookbooks of 2016 |
| Eat Your Books | The Forty Best Cookbooks of 2016 |
| Epicurious | The 24 Best Cookbooks of 2016 |
| Ethical Elephant | 10 MOST POPULAR VEGAN COOKBOOKS OF 2016 |
| Food & Wine | The Best Cookbooks for 2016: F&W Editors’ Picks |
| FOOD52 | The 2016 Piglet |
| Forbes | Holiday Shopping Guide: The Best Beer Books Of 2016 |
| Good Food | Best cookbooks gift guide for Christmas 2016 |
| Goodreads | BEST FOOD & COOKBOOKS |
| Gourmet Traveller | The best cookbooks of 2016 |
| Haaretz | The best Israeli, Middle Eastern and Jewish cookbooks of 2016 |
| Health | The Best Healthy Cookbooks of 2016 |
| Hear & Now | A List Of Resident Chef Kathy Gunst’s Favorite Cookbooks From 2016 |
| How Sweet Eats | holiday gift guide: favorite cookbooks! |
| Huffington Post | The Best Self-Published Books of 2016 |
| Irish Examiner | Top 8 cookbooks of 2016 |
| Kara Lydon | 2016 Healthy Cookbook Holiday Gift Guide |
| Live Love Laugh Food | HOLIDAY GIFT GUIDE – SOME OF MY FAVORITE COOKBOOKS THIS SEASON! |
| Lucky Peach | Fifteen Cookbooks We Loved This Year |
| Mic | The best cookbooks to give as gifts this holiday season 2016 |
| Mother Jones | Five Best Cookcooks of 2016 |
| Munchies | The Best Cookbooks of 2016 |
| New Worlder | The Best Food & Travel Books of 2016 |
| NPR | NPR’s Book Concierge Our Guide To 2016’s Great Reads |
| Olivia Cleans Green | Best Vegan Cookbooks of 2016 |
| Orlando Weekly | This year’s best cookbooks delve into the heart and palate of an individual |
| Ottawa Citizen | Best cookbooks of 2016 |
| Paleo Plan | 32 BEST PALEO BOOKS OF 2016 |
| Parade | Top Cookbooks to Gift This Season |
| Philly | Best books for vegans of 2016 |
| Philly 2 | Best cookbooks for holiday giving |
| Plate | The Best Books of 2016 For Chefs and Bartenders |
| Popsugar | The Top 10 Cookbooks of 2016 Will Inspire You to Get in the Kitchen Immediately |
| Powell’s | Best Cookbooks of 2016 |
| Readings | The best cookbooks of 2016 |
| Remodelista | The Best Cookbooks for Holiday Gifts in 2016 |
| Rhians Recipes | 30 Best Cookbooks 2016 Part 1 |
| San Francisco Chronicle | Our favorite cookbooks from 2016 |
| Simple Bites | Favourite Cookbooks of 2016 |
| Smithsonian | The Best Books About Food of 2016 |
| Southern Living | The Best Southern Cookbooks of 2016 |
| The Blondissima | Must have cookbooks for 2016 |
| The Guardian | Cook’s favourite books, kit and gadgets of 2016 |
| The Guardian 2 | The best books on food of 2016 |
| The Guardian 3 | The 20 best food books of 2016 |
| The Irish Times | Christmas cookbooks: 10 of the best |
| The Mercury News | Best Boozy Books |
| The New York Times | The Year’s Best Baking Cookbooks: Radical Ideas, Classic Treats |
| The Seminary Co-op | Staff Recs |
| The Simi Sara Show | Foodie Friday: The Best Cookbooks Of The Year! Bake With Anna Olson, Vij’s Indian And More! |
| Two Peas & Their Pod | Cookbook Gift Guide 2016 |
| Umami Girl | HOLIDAY GIFT GUIDE: THE BEST COOKBOOKS OF 2016 |
| Washington Post | The 31 best cookbooks of 2016 |
| Well Plated | 10 Best Cookbooks to Give as Holiday Gifts |
| Eat The Love | Favorite Cookbooks of 2016 (part 1) |
| Saveur | The best cookbooks of 2016 |
| Food Republic | Food Republic’s Favorite Cookbooks Of 2016 |
| Forward | 11 Cookbooks We Loved This Year |
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