So many stellar cookbooks have come out in the past 25 years that our shelves groan under the weight of them all. As much as we cherish every volume in our kitchen library, we confess that we do have favorites. So as we celebrate细Cooking’s 25th Anniversary, here are the 25 books that we hold especially dear, the ones we consider absolutely essential, in no particular order. (Click on the *starred* titles to read what we wrote about the books when they were initially published.)
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Product*Baking, From My Home To Yours, by Dorie Greenspan
Culinary icon Greenspan’s tantalizing collection of recipes, which are pretty much perfect, covers all of the baking bases. -
ProductJerusalem: a Cookbook, by Yotam Ottolenghi and Sami Tamini
Written by one of the most respected chefs in the world, this stunning book explores the vibrant cuisine of the authors’ home city and offers 120 must-try recipes. -
Product*My Bread, by Jim Lahey
这个标题的主人面包,面团,地壳introduced readers to a revolutionary slow-fermentation, mostly hands-off approach to breadmaking that made Lahey's rustic loaves accessible to bakers at home. -
Product*The Zuni Cafe Cookbook, by Judy Rodgers
Required reading for everyone who cooks, this instant classic channels chef Rogers’s natural urge to share and teach through the honest, generous cuisine that makes Zuni Cafe justifiably famous. -
Product*Flavor Flours, by Alice Medrich
A five-time James Beard award winner, baking authority Medrich turns her attention to alternative flours, such as teff, buckwheat, sorghum, and other ancient grains, putting them to use in a collection of recipes that are too good to miss. -
ProductThe Essential Cuisines of Mexico, by Diana Kennedy
Here, the legendary Mexican cooking authority combines three of her classic books—The Cuisines of Mexico,Mexican Regional Cooking, andThe Tortilla Book—in a single indispensable volume. -
ProductThe Gift of Southern Cooking, by Edna Lewis and Scott Peacock
Two great Southern cooks pool their extraordinary talents and offer a unique book that represents both classic and modern Southern foodways. -
Product*Salt Fat Acid Heat, by Samin Nosrat
Every bit as ambitious as The Joy of Cooking, this book introduces the world to Nosrat’s canon of 100 recipes and her simple, revolutionary cooking philosophy: By mastering the use of just four elements—salt, fat, acid, and heat—you can be assured that everything you cook will be delicious. -
Product*How to Cook Everything, by Mark Bittman
Bittman is an incredible cook and teacher, and his contemporary classic has taught countless readers how to cook. Pretty much everything you need to learn about cooking can be found in this essential kitchen companion. -
Product*The Everyday Baker by Abigail Johnson Dodge
This comprehensive book by one of the most trusted baking authorities we know illustrates the whys and hows behind each and every one of her fabulous, failproof recipes. -
Product*Tender: A Cook and His Vegetable Patch, by Nigel Slater
A love letter to produce written by one of the greatest living food writers, Tender is a beautiful, all-embracing, deeply personal guide to growing and savoring vegetables. A delight to read and to cook from. -
Product*BraveTart, by Stella Parks
This celebration of classic American desserts belongs in every home baker’s library for the flawless cherry pie recipe alone (don’t worry—all your other favorites are in there, too). -
ProductThai Food, by David Thompson
Covering all the traditional recipes and culinary techniques of an ancient, exotic, and highly appealing cuisine, Thompson’s book is the most comprehensive volume on Thai food ever published in English, penned by a renowned chef who has made Thailand his second home. -
ProductThe Essential New York Times Cookbook, by Amanda Hesser
Hesser brings her voice and expertise to this updated collection of 1,000-plus treasured recipes from 150 years of the New York Times. -
ProductMy Master Recipes, by Patricia Wells
Based in France, Wells is a revered author and cooking teacher, known for tasty, precise, well-written recipes. In this book, she shares the skills she teaches at her cooking school and offers a wonderful collection of recipes to let you build confidence in the techniques. -
Product派和糕点圣经, by Rose Levy Beranbaum
With 300 easy-to-follow, meticulously written recipes, this tome is arguably the only book on baking pies, tarts, and pastries that you’ll ever need. -
ProductThe French Laundry Cookbook, by Thomas Keller
One of the first cookbooks to showcase a brilliant chef ’s recipes as prepared in his restaurant kitchen, this cookbook captures in stories, essays, photographs, and 150 recipes one of America’s greatest restaurants and chef Keller, who makes it great. -
Product*Jamie's Italy, by Jamie Oliver
With his trademark warmth, conviviality, and infectious enthusiasm, Oliver takes readers all over Italy from Tuscany to Apulia to cook and learn from the masters of Italian cuisine, the locals. -
ProductThe River Cottage Cookbook, by Hugh Fearnley-Whittingstall
In this ground-breaking book (first published in Britain in 2001), Fearnley-Whittingstall offers an intense, persuasive ode to humane eating and a guidebook for raising, choosing, and eating organic plants and animals. -
ProductKitchen Confidential, by Anthony Bourdain
A must-read for anyone who’s ever dreamed of becoming a chef, this shocking-but-true, freewheeling memoir of a life in restaurant kitchens skyrocketed Bourdain to the pinnacle of culinary stardom. -
ProductThe Simple Art of Perfect Baking, by Flo Braker
Braker’s meticulously tested recipes, abundant tips, and handsomely photographed step-by-step instructions make this classic a kitchen must-have. -
ProductClassic Home Desserts, by Richard Sax
A story of the pleasures of classic homemade desserts, this collection represents the riches gathered during a decade spent searching out and perfecting recipes for the world’s most beloved sweets. -
ProductCurry Easy, by Madhur Jaffrey
在这里,Jaffrey证明Indian food needn’t be complicated or time-consuming. The recipes, which use easy-to-find ingredients and follow straightforward steps, make more than 175 variations of curry accessible to every reader. -
ProductMark Peel & Nancy Silverton at Home
Targeted toward busy home cooks, the authors, who are busy parents and the chef/founders of L.A.’s Campanile and La Brea Bakery, offer recipes that use inventive ingredient combinations and relatively simple cooking methods. -
ProductThe Good Cookie, by Tish Boyle
A treasure trove of classic and contemporary recipes from around the globe, plus expert baking advice to help you get perfect results.
