“What are the Best Cookbooks of 2018?” We aggregated 47 year-end lists and ranked the 282 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 the most. The top 52 books, all of which appeared on 3 or more “Best Cookbook” lists, are ranked below with images, summaries, and links for more information or to purchase. The remaining 200+ books, as well as the top book lists are at the bottom of the page.
Make sure to take a look at our other Best of 2018 book lists:
You can also take a look at our Best Cookbooks from last year as well as all the other Best 2017 articles!
Happy Scrolling!
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This is the story of two places beloved by chefs and foodies worldwide – Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs’ passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes – many of which are ideal for creative home cooks – and are full of their distinctive wit and personality.
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Celebrated chef and home cook Cal Peternell likes to eat today the way people have been eating forever: with vegetables at the center of the plate, seasoned with a little bit of meat or fish to make a meal savory and satisfying. A little of the right kind of meat goes a long way, and in this book, the right ones are anchovies and pancetta, along with almonds, because nuts are the meat of the plant world. Cal uses them first for flavor, but also because it makes sense: taking savory little bites is inarguably better than big meaty mouthfuls. The salt in anchovies and pancetta draws out and enhances flavors, enriching the rest of the dish, and almonds compare favorably fat-wise and can bring a major flavor boost, especially when they’re ground up. This kind of cooking is healthy, leans toward sustainability, and is economical in a way that pleases both palate and pocketbook.
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For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it’s a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party, Apéritif is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality. Apéritifcelebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d’oeuvres.
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Nigella Lawson is a champion of the home cook and her new book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes – including Chicken Fricassee and Sticky Toffee Pudding – to adventures in a host of new dishes and ingredients, from Aubergine Fattet to White Miso Hummus. AT MY TABLE includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa. No Nigella cookbook would be complete without sweet treats, and AT MY TABLE is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraiche set to become family favourites. As Nigella writes, ‘happiness is best shared’ and the food in this book will be served and savoured at your own kitchen table just as it is at hers.
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Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs.
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Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food–with weed.Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including “Bong Appétit” stars Ry Prichard and Vanessa Lavorato.
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There is a new American culinary landscape developing around us, and it’s one that chef Edward Lee is proud to represent. In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.
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With great style, wit, and joy, Maira Kalman and Barbara Scott-Goodman celebrate their favorite dessert. In Cake, renowned artist and author Maira Kalman and food writer Barbara Scott-Goodman bring us a beautifully illustrated book dedicated to their mutual love of cakes. Kalman’s enchanting illustrations, in her inimitable style, and Scott-Goodman’s mouthwatering recipes complement each other perfectly, making Cake a joyful whimsical celebration of a timeless dessert.
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In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.
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When her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, Coconuts and Collards is a recipe-packed memoir of growing up Latina in the Deep South.
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The electric pressure cooker makes getting meals on the table fast, convenient, and utterly delicious–and with less mess and stress than any other kitchen appliance. In Comfort in An Instant, Melissa Clark elevates the classics with her trademark deep flavors and special spins–without ever sacrificing ease
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China’s Yunnan Province is the most geographically, biologically and ethnically diverse region in China.Stretching from the Himalayan plateau to the subtropics, the province is home to thousands of species of plants and animals as well as twenty-four of China’s minority groups. As a result, Yunnan is one of the most culinary interesting and delicious places on earth, with a wide variety of cuisines and flavours all packed into one small province.
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Edna Lewis (1916-2006) wrote some of America’s most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as “we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream,” she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis’s work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation.
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Everyone wants to eat at Ignacio Mattos’s Estela, from the world’s top chefs to ordinary food lovers. (Michelle and Barack Obama chose Estela as the one restaurant they wanted to eat at during a visit to New York.) It’s because each Ignacio Mattos dish is the quintessence of right. He just nails it–his inventive and playful layering of flavors and textures, combined with precision in execution, makes each forkful positively electric. His food is influenced by Spanish and Italian cooking–the birthright of all who grow up in Uruguay–but he is equally in love with American food, both high and low. You will find dishes like a Waldorf salad or a sauce inspired by his infatuation with a cheesy topping encountered at a 7-Eleven; yet each is unlike anything you have ever tried. Familiar, yes, but astonishingly better. He offers seasoning and flavoring tricks–the use of different salts and vinegars in a given dish (not one type but two or more), the use of juiced greens in place of sauces that make everything bright and light, the way he dresses salads (he doesn’t)–that will elevate your everyday cooking. The book opens with a chapter on kitchen snacks (staff favorites) and is followed by nine chapters, including one on Estela Classics–dishes which can never leave the menu due to popular demand (e.g., Mussels Escabeche on Toast and Beef Tartare with Sunchoke Chips). The chapter on beloved salads includes Endive with Walnuts and Ubriaco Rosso; Celery Salad with Mint and Formaggio di Fossa; and Apricots with Thai Basil and Fresh Chile. There are recipes for brunch, mains featuring fish and meat, and of course, desserts. “Estela is one of those restaurants that inspire the shit out of me,” says chef Sean Brock. Home cooks will love the immediacy and brilliance of Mattos’s food and will be intrigued and enlightened by the ways he brings forth deep flavor.
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In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)–in a collection that will make you a local legend, and a smarter baker to boot. Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers–and collect them all in one indispensable guide. This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, Fran�ois Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker’s go-to reference for the very best desserts from the smartest teachers of our time–for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
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Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers–and collect them all in one indispensable guide.
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From Switzerland, Austria, and Portugal through France and Italy, and back to the United States, Wilson delves into the rare and wonderful. Blending extensive travels in wine-producing regions and conversations with wine evangelists, cutting-edge hipster winemakers, and explorers on an obsessive hunt for the strangest grapes in the world, Godforsaken Grapes is an entertaining love letter to wine.
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In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui’s guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.
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The book is divided into 12 chapters, each covering a basic culinary category, such as ‘Bread’, ‘Sauces’ or ‘Custard’. The recipes in each chapter are then arranged on a continuum, the transition from one recipe to another generally amounting to a tweak or two in the method or ingredients. Which is to say, one dish leads to another: once you’ve got the hang of flatbreads, for instance, then its neighbouring dishes on the continuum (crackers, soda bread, scones) will involve the easiest and most intuitive adjustment. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.
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Pizza remains America’s favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes–gleaned from years spent researching recipes in Italy and perfecting them in America–have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles–and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
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Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty’s life—from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a new collection of recipes from one of today’s most beloved chefs.
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Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes
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For those of you who aren’t up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)! Instead of crimping and meticulously rolling out a round crust, slab pies are an unfussy twist that are perfect for a potluck or dinner party or just a family dinner. Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. Pie Squaredincludes seventy-five foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers alike. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin.
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Amazon’s Best Cookbooks of 2018 Publishers Weekly Best Books of 2018 Food52 Favorite Cookbooks of 2018 James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food. Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn’t shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you’re new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards’ exploration of flavor combinations and techniques.
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The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it’s a source of intense pride and inspiration for chefs and diners alike.
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Southern food is integral to the American culinary tradition, yet the question of who “owns” it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.
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A groundbreaking ingredient-pairing guide, The Flavor Matrixshows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he’s created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
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“There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you’ll understand why some cocktails work and others don’t, when to shake and when to stir, what you can omit and what you can substitute when you’re missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to–or invent–if you want to try something new.
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The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes – soups, noodles, rices, pickles, one-pots, sweets, and vegetables – are simple and elegant.
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Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods. Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom’s Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery’s provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please!
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
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With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin’ John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal–and often overlooked–role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.
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Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestiadelivers a distinctively innovative approach to Italian-inspired cooking.
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Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture’s cooking to a broad audience that has no idea what it’s been missing. America will not only fall in love with Persian cooking, it’ll fall in love with Naz.” – Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz’s celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz’s family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
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A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.
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When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper). Planning a menu is still her favourite part of cooking. Menus can create very different moods; they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flows and as a group of dishes that the cook can manage without becoming totally stressed. The 24 menus and 100 recipes in this book reflect places Diana loves, and dishes that are real favorites. The menus are introduced with personal essays in Diana’s now well-known voice- about places or journeys or particular times and explain the choice of dishes. Each menu is a story in itself, but the recipes can also stand alone. The title of the book refers to how Italians end a meal in the summer, when it’s too hot to cook. The host or hostess just puts a bowl of peaches on the table and offers glasses of chilled moscato (or even Marsala). Guests then slice their peach into the glass, before eating the slices and drinking the wine. That says something very important about eating – simplicity and generosity and sometimes not cooking are what it’s about.
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In their much-loved first cookbook, Frederic Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu–alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns.
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For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings.
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Magnolia Table is infused with Joanna Gaines’ warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple’s new Waco restaurant, Magnolia Table.
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Anita Lo puts the “Lo” in alone. The life of a Michelin-starred New York City chef is a solitary one–there’s not much time for dating or dinners with friends–so she’s perfected the art of cooking for one. In this delightful cookbook, Lo presents 101 accessible, contemporary, and sophisticated recipes for home cooks, most of which take less than 30 minutes to make. Drawn from her childhood, her years cooking around the world, and her extensive travels, these are globally-inspired, restaurant-quality dishes from Lo’s own repertoire. Think Steamed Seabass with Shiitakes; Smoky Eggplant and Scallion Frittata; Duck Bolognese; Chicken Pho; Slow Cooker Shortrib with Caramelized Endive; Broccoli Stem Slaw; Chicken Tagine with Couscous; and Peanut Butter Chocolate Pie–even a New England clambake for one. (And should you find yourself with company, fear not! These recipes are easily multiplied by two.) (less)
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The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef’s Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking – modern and traditional, sweet and savory – with recipes for everything from breads and pastries to cakes, cookies, and holiday treats. No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden – collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson – now an established photographer, following his successful exhibitions in the US. From the publisher of Nilsson’s influential and internationally bestselling Fäviken and The Nordic Cookbook.
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Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters consider Filipino food the next big thing (Vogue declares it “the next great American cuisine”). Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we’re ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine.
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Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.
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The ultimate baking book for everyone from best-selling author and “diva of desserts” Rose Levy Beranbaum In this book of no-fuss recipes everyone should know, trusted baking expert Rose Levy Beranbaum guides you through every recipe for can’t-fail results—with a streamlined, simplified approach and more than 600 mouthwatering and instructive photos. Whether you’re a baking enthusiast or just want to whip up the occasional treat, you will be able to easily make perfect brownies, banana bread, holiday pies, birthday cakes, homemade bread, and more, with recipes including: Chocolate Sheet Cake with Ganache Frosting, Peanut Butter and Jelly Thumbprints, Beer Bread, Apple Walnut Muffins, Peach Cobbler, Milk Chocolate Caramel Tart, and more. Throughout, Rose shares her unique tips and methods for unlocking the secrets to the best flavors and foolproof results, for a treasury of essential recipes you’ll use forever.
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As America’s most trusted and beloved cookbook author, Ina Garten–the Barefoot Contessa–has taught millions of people how to cook. A home cook at heart, Ina knows that cooking and entertaining can be difficult, so to make her recipes simple and streamlined, she tests and retests each recipe until it’s as straightforward and delicious as possible. Although Ina is completely self-taught and doesn’t consider herself to be a “professional” cook, she has spent decades working with chefs and learning the techniques that take their cooking to the next level. In Cook Like a Pro, Ina shares some of her most irresistible recipes and very best “pro tips,” from the secret to making her custardy, slow-cooked Truffled Scrambled Eggs to the key to the crispiest and juiciest Fried Chicken Sandwiches. Ina will even show you how to make an easy yet showstopping pattern for her Chocolate Chevron Cake–your friends won’t believe you decorated it yourself!
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After the extraordinary success of Cravings, Chrissy Teigen comes back with more of her signature wit and take-no-prisoners flavor bombs. Cravings: Hungry for More takes us further into Chrissy’s kitchen…and life. It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy’s new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more.
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At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice–those who don’t have money in their pockets can simply cash in a prepaid slice from the “pie it forward” clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies–such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie–and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won’t be able to resist this book.
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To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.
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In Now & Again, the follow-up to what Real Simple called “an inspiring addition to any kitchen bookshelf,” more than 125 delicious and doable recipes and 20 creative menu ideas help cooks of any skill level to gather friends and family around the table to share a meal (or many!) together.
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There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma’s Season. Season features 100 of the most delicious and intriguing recipes you’ve ever tasted, plus 270 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that’s both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It’s a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there’s nothing intimidating here. Season, like Nik, welcomes everyone to the table!
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New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more “An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
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Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. SIMPLE is no different, with 120 brand-new dishes that contain all the inventive elements and favour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography for every recipe, SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way: S – short on time: less than 30 minutes I – 10 ingredients or less M – make ahead P – pantry L – lazy E – easier than you think SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi’s vibrant food made easy.
| # | Books | Authors | Lists |
| 53 | Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer | Ben Mims | Epicurious |
| – | – | – | Food Network |
| 54 | Amber Revolution: How the World Learned to Love Orange Wine | New York Times | |
| – | – | – | Star Tribune |
| 55 | Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day | Food Network | |
| – | – | – | Food52 |
| 56 | Black Girl Baking | Jerrelle Guy | Book Riot 1 |
| – | – | – | PureWow |
| 57 | BraveTart: Iconic American Desserts | Stella Parks | Serious Eats |
| – | – | – | Tasting Table |
| 58 | Chasing The Gator | Isaac Toups and Jennifer V. Cole | Delish |
| – | – | – | Houston Chronicle |
| 59 | Chloe Flavor: Saucy, Crispy, Spicy, Vegan | Chloe Coscarelli | NBC News |
| – | – | – | The Manual |
| 60 | Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays | Adrian Harris and Jeremy Inglett | Book Riot 1 |
| – | – | – | Regina Leader-Post |
| 61 | Eat a Little Better: Great Flavor, Good Health, Better World | Sam Kass | Book Riot 1 |
| – | – | – | Rachael Ray Every Day |
| 62 | Eat at the Bar: Recipes Inspired by Travels in Spain, Portugal, Italy and Beyond | Good Food | |
| – | – | – | Vogue |
| 63 | Emily: The Cookbook | Emily and Matthew Hyland | Food Network |
| – | – | – | PureWow |
| 64 | Family | Hetty McKinnon | Readings |
| – | – | – | Tasting Table |
| 65 | From Crook to Cook | Snoop Dogg | Book Riot 1 |
| – | – | – | Delish |
| 66 | Giada’s Italy: My Recipes for La Dolce Vita | Giada De Laurentiis | Food Network |
| – | – | – | NBC News |
| 67 | Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat | Jonathan Kauffman | Book Riot 2 |
| – | – | – | Smithsonian Magazine |
| 68 | Honey & Co: At Home – Middle Eastern Recipes from our Kitchen | Delicious | |
| – | – | – | Independent |
| 69 | Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face | Lauren Toyota | Book Riot 1 |
| – | – | – | Indigo |
| 70 | Let’s Eat France! 1,250 Specialty Foods, 375 Iconic Recipes, 350 Topics, and 260 Personalities plus Hundreds of Maps, Charts, Tricks, Tips, and Anecdotes and Everything Else You Want to Know About the Food of France | Food Network | |
| – | – | – | Houston Chronicle |
| 71 | Meat: The Ultimate Companion | Anthony Puharich and Libby Travers | Good Food |
| – | – | – | The Listener |
| 72 | Michael Symon’s Playing with Fire: BBQ and More from the Grill, Smoker and Fireplace | Food Network | |
| – | – | – | NBC News |
| 73 | Milk Bar: All About Cake | Minneapolis Star Tribune | |
| – | – | – | San Francisco Chronicle |
| 74 | Mississippi Vegan | Timothy Pakron | Atlanta Journal-Constitution |
| – | – | – | Epicurious |
| 75 | Modern Baking: Cakes, Cookies and Everything in Between | Minneapolis Star Tribune | |
| – | – | – | NY Times |
| 76 | Number One Chinese Restaurant: A Novel | Lillian Li | Eater |
| – | – | – | NPR |
| 77 | Provisions: The Roots of Caribbean Cooking | San Francisco Chronicle | |
| – | – | – | Serious Eats |
| 78 | Room For Dessert | Hong Kong Tatler | |
| – | – | – | Remodelista |
| 79 | Simple | Regina Leader-Post | |
| – | – | – | Smite Thee with Apples |
| 80 | Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious | Food52 | |
| – | – | – | Houston Chronicle |
| 81 | Tasting Georgia: A Food and Wine Journey in the Caucasus | Carla Capalbo | Booklist |
| – | – | – | Saveur |
| 82 | The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats | Daniel Stone | Book Riot 2 |
| – | – | – | Smithsonian Magazine |
| 83 | The Food of Northern Thailand | Austin Bush | Atlanta Journal-Constitution |
| – | – | – | Epicurious |
| 84 | The Way You Make Me Feel | Maurene Goo | Eater |
| – | – | – | NPR |
| 85 | Time: a year and a day in the kitchen | Gill Meller | Delicious |
| – | – | – | Readings |
| 86 | Together: Our Community Cookbook | Delicious | |
| – | – | – | Remodelista |
| 87 | Turnip Greens & Tortillas: A Mexican Chef Spices Up The Southern Kitchen | Eddie Hernandez and Susan Puckett | Book Riot 1 |
| – | – | – | NPR |
| 88 | Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan | Gaz Oakley | Book Riot 1 |
| – | – | – | Food Network |
| 89 | Waste Not: How To Get The Most From Your Food, | The James Beard Foundation | Epicurious |
| – | – | – | NBC News |
| 90 | We Fed An Island: The True Story of Rebuilding Puerto Rico, One Meal at A Time | José Andres | Kitchn |
| – | – | – | WIRED |
| 91 | What Makes a Wine Worth Drinking: In Praise of the Sublime | New York Times | |
| – | – | – | Star Tribune |
| 92 | What’s Gaby Cooking: Everyday California Food | Gaby Dalkin | Delish |
| – | – | – | MindBodyGreen |
| 93 | Whiskey In A Teachup | Reese Witherspoon | Delish |
| – | – | – | Indigo |
| 94 | You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another | Chris Ying and René Redzepi | Book Riot 2 |
| – | – | – | Smithsonian Magazine |
| 95 | #Bake For Syria | Lily Vanilla, Serena Guen and Clerkenwell Boy | Great British Chefs |
| 96 | 30-Minute Cooking for Two: Healthy Dishes Without All The Fuss, | Taylor Ellingson | NBC News |
| 97 | 36 Bottles: Less Is More with 3 Recommended Wines Per Month | WIRED | |
| 98 | A Baker’s Year: Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery | Food Network | |
| 99 | A Burger To Believe In: Recipes and Fundamentals | Cool Material | |
| 100 | A Common Table: 80 Recipes And Stories From My Shared Cultures | Cynthia Chen McTernan | NPR |
| 101 | A Couple Cooks: Pretty Simple Cooking | Alex and Sonja Overhiser | MindBodyGreen |
| 102 | A Long and Messy Business | Rowley Leigh | Great British Chefs |
| 103 | A Modern Cookbook for a Party of One | Atlanta Journal-Constitution | |
| 104 | A Taste of Prince Edward County | Regina Leader-Post | |
| 105 | A Woman’s Drink: Bold Recipes for Bold Women | Vogue | |
| 106 | All the Wild Hungers | Karen Babine | Book Riot 2 |
| 107 | America Is Not The Heart: A Novel | Elaine Castillo | NPR |
| 108 | American Seafood: Heritage, Culture and Cookery from Sea to Shining Sea | Booklist | |
| 109 | Anchovies, Almonds & Pancetta | Cal Peternell | Kitchn |
| 110 | Aska | Remodelista | |
| 111 | Asma’s Indian Kitchen | Asma Khan | Great British Chefs |
| 112 | Avocaderia | Alessandro Biggi, Francesco Brachetti and Alberto Gramigni | Delish |
| 113 | Bangkok: Recipes and Stories from the Heart of Thailand | Serious Eats | |
| 114 | Boodle Fight! | Smite Thee with Apples | |
| 115 | Boqueria’ | The Manual | |
| 116 | BOSH!: Simple Recipes, Amazing Food, All Plants | Hong Kong Tatler | |
| 117 | Bread & Butter: History, Culture, Recipes | Vogue | |
| 118 | Bread: A Baker’s Book of Techniques and Recipes | Jeffrey Hamelman | Saveur |
| 119 | Breakfast: The Most Important Book About the Best Meal of the Day, | the editors of Extra Crispy | NBC News |
| 120 | Casablanca | Nargisse Benkabbou | Great British Chefs |
| 121 | Catalan Food: Culture & Flavors from the Mediterranean | Milwaukee Journal Sentinel | |
| 122 | Catfish Dream: Ed Scott’s Fight for His Family Farm and Racial Justice in the Mississippi Delta | Smithsonian Magazine | |
| 123 | Chicken & Charcoal | Hong Kong Tatler | |
| 124 | Christopher Kimball’s Milk Street: Tuesday Nights, | Milwaukee Journal Sentinel | |
| 125 | Clean + Dirty Drinking: 100+ Recipes for Making Delicious Elixirs, With or Without Booze | Time Out Los Angeles | |
| 126 | Coco Cake Land: Cute and Pretty Party Cakes to Bake and Decorate | Food Network | |
| 127 | Coming to My Senses | Alice Waters | Book Riot 2 |
| 128 | Convenience Store Woman | Sayaka Murata | Eater |
| 129 | Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals | David Tamarkin | Epicurious |
| 130 | Cooking in Iran | San Francisco Chronicle | |
| 131 | Cooking with Kindness | Smite Thee with Apples | |
| 132 | Cooking With Scraps: Turn Your Peels, Cores, Rinds, Stems, and Other Odds & Ends into Delicious Meals | WIRED | |
| 133 | Cork Dork | Bianca Bosker | Eater |
| 134 | Cornersmith Pickles & Salads | Stonesoup | |
| 135 | Crush: the Triumph of California Wine | John Briscoe | Book Riot 2 |
| 136 | Crusts: The Ultimate Baker’s Book | Minneapolis Star Tribune | |
| 137 | Delish: Eat Like Every Day’s The Weekend | Joanna Saltz | Delish |
| 138 | Eat Happy: 30-Minute Feelgood Food | Melissa Hemsley | MindBodyGreen |
| 139 | Eat Up! | Ruby Tandoh | Book Riot 2 |
| 140 | Eat What You Love | Danielle Walker | MindBodyGreen |
| 141 | Eating Well Everyday | Peter Gordon | The Listener |
| 142 | Einat Admony’s Easy Baklava | NY Times | |
| 143 | Essential Volume Two: Sweet Treats for Every Occasion | Annabel Langbein | The Listener |
| 144 | Fasting and Feasting: The Life of Visionary Food By Patience Gray | Saveur | |
| 145 | Feasts | Smite Thee with Apples | |
| 146 | Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around, | Leslie Jonath and 18 Reasons | WBUR |
| 147 | Fermentation | San Francisco Chronicle | |
| 148 | Finding Fire | Stonesoup | |
| 149 | Five Seasons of Jam | Good Food | |
| 150 | Flawless: Understanding Faults in Wine | New York Times | |
| 151 | Flour and Stone: Baked for Love, Life and Happiness | Good Food | |
| 152 | Food & Drink Infographics: A Visual Guide to Culinary Pleasures | WIRED | |
| 153 | Food for Thought, | Cristina Ferrare | NBC News |
| 154 | Food Was Her Country | Marusya Bociurkiw | Book Riot 2 |
| 155 | Forage, Harvest, Feast: A Wild-Inspired Cuisine | Booklist | |
| 156 | From A Persian Kitchen | Atoosa Sepehr | Irish Times |
| 157 | From the Earth: World’s Great, Rare and Almost Forgotten Vegetables | Independent | |
| 158 | Gather & Graze | Hong Kong Tatler | |
| 159 | Goat: cooking and eating | Delicious | |
| 160 | Grown & Gathered | Stonesoup | |
| 161 | Hardcore Carnivore: Cook Meat Like You Mean It | Cool Material | |
| 162 | Hawker Fare: Stories & Recipes from a Refugee Chef’s Isan Thai & Lao Roots | Serious Eats | |
| 163 | Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For You) Recipes for Real Life | Food Network | |
| 164 | Holiday and Celebration Breads in Five Minutes A Day | Minneapolis Star Tribune | |
| 165 | Home Economics for Life, | Irish Times | |
| 166 | Honey From a Weed | Patience Gray | Saveur |
| 167 | Honey Salt: A Culinary Scrapbook’ | The Manual | |
| 168 | Hong Kong: Food City | Hong Kong Tatler | |
| 169 | Houston Junior League Cookbook, | the Junior League of Houston | Tasting Table |
| 170 | How to Feed Yourself: 100 Fast, Cheap, and Reliable Recipes for Cooking When You Don’t Know What You’re Doing | Food Network | |
| 171 | How to Taste: The Curious Cook’s Handbook to Seasoning and Balance, from Umami to Acid and Beyond—with Recipes | Booklist | |
| 172 | Hugh Johnson’s Pocket Wine Book 2019 | Star Tribune | |
| 173 | I Hate Vegetables Cookbook: Fresh and Easy Vegetable Recipes That Will Change Your Mind | Katie Moseman | Book Riot 1 |
| 174 | I’m Just Here for the Food, | Alton Brown | Tasting Table |
| 175 | In the Restaurant | Christoph Ribbat | Book Riot 2 |
| 176 | Inspiralized & Beyond | Ali Maffucci | MindBodyGreen |
| 177 | Instantly Southern | Atlanta Journal-Constitution | |
| 178 | Jam Session: A Fruit-Preserving Handbook | Joyce Goldstein | NPR |
| 179 | Jamie Cooks Italy | Indigo | |
| 180 | Jello-O Girls | Allie Rowbottom | Eater |
| 181 | Joy of Cooking | Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker | Tasting Table |
| 182 | Ketotarian | Will Cole | MindBodyGreen |
| 183 | Kitchen Confidential | Anthony Bourdain | Eater |
| 184 | Korean BBQ | Chicago Tribune | |
| 185 | Larder | Robin Gill | Irish Times |
| 186 | Little Culinary Triumphs | Pascale Pujol | Book Riot 2 |
| 187 | Lonely Planet’s Ultimate Eats | Book Riot 2 | |
| 188 | Lose Weight With Your Instant Pot | Atlanta Journal-Constitution | |
| 189 | Lulu’s Provençal Table | Richard Olney | Saveur |
| 190 | Martina’s Kitchen Mix: My Recipe Playlist for Real Life | Food Network | |
| 191 | Milk!: A 10,000-Year Food Fracas | Smithsonian Magazine | |
| 192 | Milkwood | Kirsten Bradley & Nick Ritar | Readings |
| 193 | Movers and Shakers: Women Making Waves in Spirits, Beer & Wine | Time Out Los Angeles | |
| 194 | My American Dream: A Life of Love, Family, and Food | Booklist | |
| 195 | North Wild Kitchen: Home Cooking from the Heart of Norway | Nevada Berg | Book Riot 1 |
| 196 | Northern Hospitality | Andrew and Briana Volk | Delish |
| 197 | Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes | Amazon | |
| 198 | One Knife One Pot One Dish | Smite Thee with Apples | |
| 199 | Out Of My Tree | Daniel Clifford | Great British Chefs |
| 200 | Out of Old Ontario Kitchens | Regina Leader-Post | |
| 201 | Paris à Table: 1846 | Eugène Briffault | Book Riot 2 |
| 202 | Pasta, Pretty Please | Linda Miller Nicholson | Delish |
| 203 | Pon Top Edisto, | Trinity Episcopal Church | Tasting Table |
| 204 | Poole’s: Recipes and Stories from a Modern Diner | Ashley Christensen | Saveur |
| 205 | Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails | WIRED | |
| 206 | Pull Up a Chair: Recipes from My Family to Yours | Food Network | |
| 207 | Red & White | Oz Clarke | The Listener |
| 208 | REPERTOIRE’ | Houston Chronicle | |
| 209 | RetroSuburbia | David Holmgren | Readings |
| 210 | Revolutionary Recipes, | America’s Test Kitchen | Tasting Table |
| 211 | Rice from Heaven | Tina Cho | Book Riot 2 |
| 212 | River Cafe London | Remodelista | |
| 213 | Rogan | Simon Rogan | Great British Chefs |
| 214 | Rosé Wine: The Guide to Drinking Pink | Star Tribune | |
| 215 | Ruhlman’s Twenty, | Michael Ruhlman | Tasting Table |
| 216 | Salt | Paul Foster | Great British Chefs |
| 217 | Searing Inspiration: Fast, Adaptable Entrées And Fresh Pan Sauces | Susan Volland | NPR |
| 218 | Set For The Holidays With Anna Olson: Recipes… | Indigo | |
| 219 | Set for the Holidays: Recipes to Bring Comfort and Joy | Regina Leader-Post | |
| 220 | Shaya: An Odyssey of Food, My Journey Back to Israel | Food52 | |
| 221 | Sight Smell Touch Taste Sound: a new way to cook | Delicious | |
| 222 | Simple Green Meals | Atlanta Journal-Constitution | |
| 223 | Simplicious Flow | Stonesoup | |
| 224 | Six Seasons: A New Way with Vegetables | Saveur | |
| 225 | Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More | Amazon | |
| 226 | Slow Down and Grow Something | Tess Robinson & Byron Smith | Readings |
| 227 | Smith & Deli-cious | Shannon Martinez & Mo Wyse | Readings |
| 228 | Something Great and Beautiful | Enrico Pellegrini | Book Riot 2 |
| 229 | Something Old, Something New: Classic Recipes Revisited | Atlanta Journal-Constitution | |
| 230 | Sous Vide Made Simple | Lisa Q. Fetterman | Epicurious |
| 231 | Strudel, Noodles & Dumplings | Independent | |
| 232 | Suqar | Good Food | |
| 233 | Sweet | Smite Thee with Apples | |
| 234 | Sweet Laurel | Laurel Gallucci and Claire Thomas | MindBodyGreen |
| 235 | T-Bone Whacks and Caviar Snacks | Sharon Hudgins and Tom Hudgins | Book Riot 2 |
| 236 | Tasting Paris | Stonesoup | |
| 237 | The Africa Cookbook: Tastes of a Continent | Dr. Jessica B. Harris | Saveur |
| 238 | The Angry Chef’s Guide to Spotting Bullsh*t in the World of Food | Anthony Warner | Book Riot 2 |
| 239 | The Artful Evolution Of Hal & Mal’s | Malcolm White, illustrated | NPR |
| 240 | The Best Cook in the World: Tales from My Momma’s Table | Booklist | |
| 241 | The Breath of a Wok, | Grace Young | Tasting Table |
| 242 | The Broadsheet Italian Cookbook | Smite Thee with Apples | |
| 243 | The Burn Cookbook | Jonathan Bennett and Nikki Martin | Delish |
| 244 | The Christmas Chronicles | Stonesoup | |
| 245 | The Cook’s Apprentice | Stephanie Alexander | Readings |
| 246 | The Currabinny Cookbook | James Kavanagh and William Murray | Irish Times |
| 247 | The Donut King | Ted Ngoy | Book Riot 2 |
| 248 | The Food Lab: Better Home Cooking Through Science | Serious Eats | |
| 249 | The Foreign Cinema Cookbook: Recipes And Stories Under The Stars | Gayle Pirie and John Clark | NPR |
| 250 | The German Cookbook | Remodelista | |
| 251 | The Good Housekeeping Illustrated Cookbook | Good Housekeeping | Tasting Table |
| 252 | The Great Australian Cookbook | Smite Thee with Apples | |
| 253 | The Great British Chefs Cookbook | Great British Chefs | Great British Chefs |
| 254 | The Great Minnesota Cookie Book | Minneapolis Star Tribune | |
| 255 | The Instant Pot Bible’ | Bruce Weinstein and Mark Scarbrough | NBC News |
| 256 | The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles | Time Out Los Angeles | |
| 257 | The Long and the Short of Pasta: A Collection of Treasured Italian Dishes | Vogue | |
| 258 | The New Essentials Cookbook: A Modern Guide to Better Cooking | Booklist | |
| 259 | The New Filipino Kitchen | San Francisco Chronicle | |
| 260 | The New Rules of Coffee: A Modern Guide for Everyone | Food Network | |
| 261 | The Pasha of Cuisine | Saygin Ersin | Book Riot 2 |
| 262 | The Perfect Cake | Minneapolis Star Tribune | |
| 263 | The Potlikker Papers: A Food History of the Modern South | John T. Edge | Book Riot 2 |
| 264 | The Scent of Pomegranates and Rose Water | Regina Leader-Post | |
| 265 | The Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, and Tomato | Smithsonian Magazine | |
| 266 | The Sommelier’s Atlas of Taste: A Field Guide to the Great Wines of Europe | New York Times | |
| 267 | The Staub Cookbook | Amanda Frederickson | Kitchn |
| 268 | The Ultimate Vegan Cookbook | Atlanta Journal-Constitution | |
| 269 | The Village | Stonesoup | |
| 270 | The Way to Cook, | Julia Child | Tasting Table |
| 271 | The Wicked Healthy Cookbook | Hong Kong Tatler | |
| 272 | Trap Kitchen: Bangin’ Recipes from Compton | Time Out Los Angeles | |
| 273 | Twelve Recipes | Cal Peternell | Tasting Table |
| 274 | Ultimate Instant Pot Cookbook: 200 Deliciously Simple Recipes for Your Electric Pressure Cooker. | Food Network | |
| 275 | Unicorn Food | Kat Odell | MindBodyGreen |
| 276 | Vegetables all’Italiana | Independent | |
| 277 | What Katie Ate: At The Weekend | Smite Thee with Apples | |
| 278 | Why Wisconsin? Because We Dream in Cheese. | Saveur | |
| 279 | Why You Eat What You Eat: The Science Behind Our Relationship with Food | Smithsonian Magazine | |
| 280 | Wine Food | Dana Frank and Andrea Slonecker | Rachael Ray Every Day |
| 281 | Women Who Dig | Trina Moyles | Book Riot 2 |
| 282 | Zaitoun: Recipes from the Palestinian Kitchen | Yasmin Khan | Book Riot 1 |
| Source | Article |
| Amazon | Best cookbook, food and wine books of 2018 |
| Atlanta Journal-Constitution | A heaping bag of cookbooks for everyone on your gift list |
| Book Riot 1 | The 25 Best Cookbooks of 2018 to Get You in the Kitchen |
| Book Riot 2 | 20+ Of The Best Food Books from 2018 |
| Booklist | Booklist Best Cookbooks 2018 |
| Chicago Tribune | Our 10 favorite cookbooks for the holiday season |
| Cool Material | The 7 Best Cookbooks of 2018 |
| Delicious | The top 10 food books of 2018 |
| Delish | Here Are The Year’s Best Cookbooks Of 2018 That Should Be In Your Collection |
| Eater | 7 Books to Buy Food Lovers This Holiday Season |
| Epicurious | The Best 2018 Cookbooks to Give as Gifts |
| Food Network | All the Best Cookbooks to Gift in 2018 |
| Food52 | Meet Our 16 Favorite Cookbooks of 2018 (& Tell Us Yours) |
| Good Food | Good Food Best Cookbooks 2018 |
| Great British Chefs | The best cookbooks for Christmas 2018 |
| Hong Kong Tatler | 14 Best Cookbooks Of 2018 |
| Houston Chronicle | The best cookbooks of 2018 |
| Independent | Best cookbooks of 2018: From ‘Black Sea’ to ‘Lateral Cooking’ |
| Indigo | Top 10 Best Cookbooks of 2018 |
| Irish Times | Neven Maguire’s tour de force, Ottolenghi for dummies and more: The best cookbooks of 2018 |
| Kitchn | The 10 Hottest New Cookbooks of 2018 |
| Milwaukee Journal Sentinel | Even in 2018, cookbooks are popular. Here are 14 to give for the holidays. |
| MindBodyGreen | MindBodyGreen Best Cookbooks 2018 |
| Minneapolis Star Tribune | Feast your eyes on the best baking books of the year |
| NBC News | 17 best cookbooks to give (and get) this holiday season |
| New York Times | The Best Wine Books of 2018The Best Wine Books of 2018 |
| NPR | Our Guide To 2018’s Great Reads |
| NY Times | The Best Baking Cookbooks of 2018The Best Baking Cookbooks of 2018 |
| PureWow | 18 Cookbooks That Made Us Better Chefs in 2018 |
| Rachael Ray Every Day | The Best Cookbooks to Gift This Year |
| Readings | Readings Best Cookbooks 2018 |
| Regina Leader-Post | The 2018 food book gift guide |
| Remodelista | Holiday Gift Guide 2018: The 11 Best Cookbooks to Give as Gifts This Year |
| San Francisco Chronicle | Our favorite cookbooks of 2018 |
| Saveur | The 2018 SAVEUR Cookbook Gift Guide |
| Serious Eats | Our Favorite Books for Food Lovers |
| Smite Thee with Apples | Cookbooks of 2018 |
| Smithsonian Magazine | The Ten Best Books About Food of 2018 |
| Star Tribune | Great wine books of 2018 to add to your home library |
| Stonesoup | 8 Best Cookbooks for 2018 |
| Tasting Table | The Best Cookbooks to Gift, According to You |
| The Listener | The Listener’s Best Cookbooks of 2018 |
| The Manual | The 10 Best New Cookbooks of 2018 |
| Time Out Los Angeles | The best Los Angeles cookbooks of 2018 |
| Vogue | 11 Cookbooks for Every Foodie on Your List |
| WBUR | WBUR Best Cookbooks 2018 |
| WIRED | 6 Food Books to Connect You to Your Kitchen—and Humanity |
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