The Best Cookbooks of All Time

If a good book is a guide to life, then a good cookbook is a tour of all the competing philosophies of living. Do you crave head-to-tail cooking, embracing life’s raw energy, or prefer the gentler approach of sustainable grains and zero-waste, plant-based consumption? Does your table offer a first-class ticket to spicy destinations across the globe, or a comfortable retreat to familiar recipes from your mother? You don’t have to choose, but adding some of these books to your kitchen library will give you a taste (literally) of the various ways you can entertain your palate and engage with the world.

If you haven’t yet experienced the satisfaction of whipping up an eggplant parm or a cardamom coffee cake large enough to feed an army from the pages of this cookbook, originally published in 1974 by members of Ithaca, New York’s Moosewood Restaurant, then you’re in for a real treat. Moosewood’s food is healthy without ever compromising on deliciousness, making it the perfect retro-classic gift for everyone from kitchen beginners to seasoned pros. —Emma Specter

Fish sauce, frozen calamansi juice, shredded coconut, and minatamis na bao (coconut jam) are staple ingredients for those looking to master Balingit’s playful yet seriously delicious desserts. These recipes draw from the author’s California upbringing and adult life in Brooklyn, in addition to her Filipino-American heritage. From salty-sweet alfajores to the instantly viral adobo chocolate-chip cookies, every recipe in

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is guaranteed to please a crowd—and familiarize you with the offerings of your local Filipino grocery store. —ES

Proudly queer and unabashedly colorful in both its decor and food,

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is a Hudson Valley classic for a reason, and cooking a meal from the restaurant’s cookbook is a great way to summon the laid-back, cheerful vibe of the IRL space. Recipes for everything from ceviche mixto with popcorn (!) to flan to sweet plantains are sure to delight, and the book’s chatty, convivial tone is likely to linger in your mind long after the meal has been consumed and the dreaded dinner dishes are done. —ES

Given Pickowicz is the pastry chef behind New York’s acclaimed Café Altro Paradiso and Flora Bar, you’d think that her recipes would be too complex for the mere layman to follow. I’m pleased to say, however, that I’ve made plenty of the offerings in

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—from the onion and black sesame gougères to the parsnip, millet, and chocolate chunk muffins to the stunning crunchy almond cake—with hardly any trouble and a whole lot of praise from my household. Pickowicz’s recipes do benefit from careful attention to detail, but the end result is absolutely always worth the effort. —ES

The recipes in Krishna’s cookbook are an absolute delight, from her take on roti pizza to a salty-sweet lime beverage she refers to as “Indian Gatorade,” but perhaps the best part of *Indian-ish* is its emphasis on family legacies and learning through generations’ worth of passed-down cooking tips. Krishna co-wrote the cookbook with her mother, Ritu, and their bond jumps right off the page, making this the perfect kitchen companion for the next holiday you find yourself cooking alongside your parents and trying to be okay with it. —ES

I hadn’t eaten a lot of Lebanese food before my first trip to Edy’s Grocer in Brooklyn, but a single meal there was memorable enough to have me counting down the days until

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came out. There are lots of perfect options to prepare in this cookbook, but personally, I’m gravitating most toward the spreadables (such as the Orangey Date Carrot Dip and Spicy Fig Jam). It’s outdoor-eating season, and there’s nothing I want to snack on more at a picnic than a chilled, tangy, complexly flavored dip. —ES

I live in L.A., which means A) I buy a lot of vegetables and fruits I have no use for at various farmers markets, and B) I eat at Sara Kramer and Sarah Hymanson’s restaurant Kismet (and its offshoot, Kismet Rotisserie) as often as I can. Now, those two habits are being delightfully fused by the Kismet owners’ new cookbook, which is chock-full of exciting ideas for cooking vegetables. There are meat recipes, too (don’t skip the harissa party wings!), but while my crisper drawer is still full of produce that’s about to go bad, I’ll stick to the veg-only ones. —ES

I don’t think there’s a single cookbook out there that’s affected the way I feed myself (and, more broadly, the way I see sustainability in the kitchen) more than this one. Adler, a contributing editor, is full of practical, cheerful, and frill-free ideas for how to put to use items that you might be tempted to toss in the kitchen trash. Now that I own this book, I’ll never throw carrot-top fronds away again when I can use them to make a delicious and alarmingly healthy pesto. —ES

Everyone should have at least one cookbook in their kitchen that inspires and surprises them. For me, this is consistently anything with the Ottolenghi imprimatur. I’ve tried most of them, and universally, these books delight. I am not quite sure how these recipes assemble their special magic, but they are so consistently pleasing that they have offered the blueprint for both an elaborate, successful dinner party as well as many staple dishes that have made it into my “don’t need a recipe” repertoire. You’re not always going to have all the somewhat exotic herbs and spices on hand, but once you do, it’s full worth any effort you went through to obtain them. —Chloe Schama

This was a book that was given to me as a gift when I lived on my own for the first time, a gesture more toward constrained budgets than health or ecological considerations. But this book has become a sort of bible of plant-based cooking for me, offering an entire education on the nutrients and properties of vegetarian ingredients. There are many vegan recipes in this book as well, but no matter how stringent-seeming their parameters, the final results never lack for taste. I am neither vegetarian nor vegan, but I am often very grateful that this book came into my kitchen early on in my cooking career; it has made me a better and more creative cook, while encouraging me to cook for a better future for our planet. —CS

This is one of those cookbooks that will teach you the basics—with an eye toward perfecting them. Ad Hoc is one of the more casual outposts from Thomas Keller, the famed chef behind Per Se and French Laundry, and here he’s operating in a more relaxed register—appropriate (and approachable) for a home cook. But there’s no lack of precision. I remember one recipe for sautéed carrots that offers instruction on the precise angle of the cut, the way to roll the peeled carrot in order to obtain it, and how to tie the bouquet garnish so that a rogue spice wouldn’t escape. I have to say, it was worth it. (Also look here for the best chocolate chip cookie recipe I have ever encountered; I am never disloyal to it.) —CS

Everyone should have a cookbook like this, a doorstop that is almost more encyclopedia than manual. When my mom gave me a copy, she realized that the new edition no longer included the recipe for skinned squirrel that had proved a source of entertainment in her earlier edition, so she photocopied the page and tucked it in. This book is a history lesson, if you can get an old-enough edition. But it is also a supremely useful manual, with a recipe for almost anything. We may be living in the era of the search engine, but if you want to get streamlined instructions on the basics, without scrolling past 500 ads and a narrative designed to keep you beholden to those ads, add this to your kitchen library. —CS

Anyone who loves to cook also probably loves to eat out, to experience the magic of the well-made meal, when someone else has made it. And so I think that everyone should have a book that reminds them of their favorite place to eat. When you’re feeling in a rut, these can serve as catalysts. My own copies of these ilk are the least batter- and grease-stained in my library (whole suckling pig is not a major part of my repertoire), but I think that’s perfectly fine. Inspiration (and instruction) comes in all forms. —CS

As anyone who’s ever sat through a Seder knows, it’s often all about the food. This beautiful book is a compendium of Jewish foods, offering little, lighthearted lessons in their origins and significance. It’s a lovely book for anyone who wants to perhaps adopt some of the traditions of their upbringing, but spent more time noshing on the challah and the latkes than watching what was going on in the kitchen. —CS

Marcella (if you use her books, you’re allowed to call her by her first name) is considered “the godmother of Italian cooking” in America. Like so many cuisines in America, the book full of recipes that adopt a bit of the spirit of the melting pot—Hazan was a scientist by training who learned to cook in Manhattan’s Chinatown when she settled there with her husband. Hazan’s recipes are masterpieces of economy (see “

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”—which is exactly what it sounds like), but there is Proustian poetry in her work as well. “Holding the small fish by the tail and head, I brought it to my mouth, pulled back my lips, and used my teeth to lift the entire tiny filet off the bone and suck it into my mouth,” she once wrote of imbibing a fish. “Oh the succulence of it! ‘

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,’ the fishermen say; you eat them with a kiss.” —CS

In a single volume,

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teaches you how to shop more effectively, pare down your kitchenware, and master six classic techniques that work with just about any produce: sautéing, pan-roasting, steaming, boiling, confiting and slow-roasting. Oh, and it also has one of the best simple recipes for pastry dough ever, inspired by none other than Julia Child. —Hayley Maitland

Apart from being genuinely useful,

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also looks exceptionally pretty on a kitchen shelf—and with traditional French cuisine back in fashion at last, learning how to make a truly perfect cassoulet or hollandaise is a brilliant use of dark winter evenings. —HM

Yotam Ottolenghi is credited with introducing Londoners to the wonders of preserved lemons, za’atar, and pomegranate molasses. His recent volume,

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, includes vegetable-centric recipes alongside straightforward lessons about the origins of taste—from charring to aging—and how to intuitively marry flavors for spectacular dishes. —HM

Less a cookbook than a full-blown gastronomical movement, Samin Nosrat’s bestseller introduces readers to the most basic culinary principals on which all good food depends—distilling her years in the kitchen at Chez Panisse into elegant chapters on salt, fat, acid, and heat. It’s one of those rare volumes that genuinely lives up to the hype, and will fundamentally transform the way that you cook even the most basic of dishes. Case in point: her buttermilk roast chicken. —HM

A British ex-pat based in Rome’s vibrant Testaccio neighborhood, Rachel Roddy has devoted years to studying regional Italian cuisines, with an emphasis on pasta. Her

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guides readers through 50 shapes (narrowed down from more than 1,200 varieties currently eaten across Italy) and the most delicious and/or traditional ways to serve them. Each tempting chapter, from “Annelli” to “Ziti,” includes an introduction about that particular variety’s historical significance and a Roddy anecdote about meals eaten everywhere from a friend’s home in the Florentine hills to crowded trattorie hidden away down Roman streets. —HM.

It’s hard to overstate how brilliant—and how long overdue—Bryant Terry’s

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actually is. Beautiful enough to display on your coffee table (graphic artist Emory Douglas, a former Black Panther in Oakland, contributed visuals), this “communal shrine to the shared culinary histories of the African diaspora” is crammed with extraordinary recipes by dozens of Black contributors (including quite possibly the greatest potato salad ever created) organized around themes ranging from Food Justice to Radical Self-Care. Published alongside ingredients lists for the likes of Green Banana Chowder and Baobab Panko Salmon? Both essays and verse by celebrated writers and poets—a nod to Toni Morrison’s ’70s anthology,

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.—HM

The concept behind Amy Chaplin’s *Whole Food Cooking Every Day—*vegetarian recipes that are free from gluten, dairy, and sugar—might sound punishingly boring, but it’s anything but. One chapter will teach you how to make dressings from vegetables—winter beets, summer zucchini—that taste genuinely creamy; another takes you through the process of making your own nut- and seed-based drinks, including rose almond milk and adaptogenic dandelion lattes. —HM

Hetty McKinnon’s

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might have single-handedly rehabilitated the word “pan-Asian” in the world of cuisine. As the Brooklyn-based chef notes at the beginning of the volume, “The recipes are Asian in origin, but modern in spirit; they are inspired by tradition, with a global interpretation.” A wonderfully personal cookbook—McKinnon even photographed the dishes herself on 35mm film—it represents an ode to her Chinese mother’s kitchen, and highlights the wealth of plant-based Asian dishes largely absent from restaurant menus in the West. Beyond including healthy, make-forever recipes,

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also teaches you culinary skills that I can only describe as game-changing, from making a “perfectly jammy egg” to top noodles or rice to choosing the best replacements for hard-to-find Asian produce (think Granny Smiths for green papaya). —HM

If there is a more deliciously evocative cookbook than

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, I have yet to come across it. Instead of recipes, it comprises menus inspired by different experiences, seasons, and places. (“Composing a menu is still my favorite bit of cooking,” Henry writes in the introduction. “I don’t invite people round and then wonder what I’ll cook. I come up with a menu and then consider who would like to eat it.”) Among the lyrically named chapters? “Before The

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,” a formula for a southern Italian dinner that progresses from fennel to ricotta, candied lemon, and pistachio ice cream; “Smoky Days,” an homage to the first days of autumn with a feast that ends in cider jellies and brandy syllabub; “In My Own Backyard,” Henry’s take on the perfect Sunday lunch, complete with Guinness bread; and “Missing New York,” an oyster-filled gastronomical paean to Manhattan. —HM

Samin Nosrat is among the many, many fans of Hawa Hassan and Julia Turshen’s

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, a joyful compilation of recipes from

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—or grandmothers—across a range of African countries that “touch the Indian Ocean,” including Eritrea, Somalia, Kenya, Tanzania, Mozambique, South Africa, Madagascar, and Comoros. Each nation is afforded its own chapter, where details about its history and traditions sit alongside intimate conversations with

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in their own kitchens. Many recipes are attributed to their creators—Ma Gehhenet’s Shiro, Ma Maria’s Xima—and accompanied by wanderlust-inducing photographs of lush mountains, rugged coastlines, and beautiful dishes. An extremely welcome (and long overdue) contribution to the problematically Eurocentric world of food publishing in the West. —HM

All of Anna Jones’s cookbooks are genuinely useful and beautifully photographed—stay tuned for her next volume,

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—but

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is her best. With more than 250 adaptable, vegetarian recipes grouped by micro-seasons (including “Start of the Year,” “Herald of Spring,” and “First Warm Days”), it’s an essential guide to making the most of seasonal British produce. —HM

Written by a trio of Londoners with family and connections across West and East Africa,

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is a joyful introduction to African dishes ranging from jollof rice to hibiscus tea, groundnut stew to tea bread. The majority of ingredients are available in your usual greengrocer—but it’s more than worth taking the excuse to visit the markets in Deptford and Brixton that the Groundnut team personally favor. —HM

As

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makes clear, Mexican cuisine is a masterclass in the power of acids, and Gabriela Cámara’s

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is a colorful introduction to the magic of salsas—among countless other wonders: tostadas, agua frescas, ceviches, frijoles refritos… —HM

Released in honor of three decades of the River Cafe,

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is visually stunning, reprinting the 1996 article that put the Hammersmith restaurant on the map as well as individual menus scribbled on by famous customers such as Damien Hirst. Master their pappa al pomodoro, salsa verde, and cannellini, and you will always be well fed. —HM

In publishing

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, Kitty Travers single-handedly made it acceptable for a home chef to decide to whip up a Montmorency Cherry Sherbet, Amalfi Lemon Jelly, or Leafy Blackcurrant Custard. A former pastry chef at St Johns, the frozen treat evangelist has traveled everywhere from Iceland to Brazil to study ice cream making—and while some of her flavor combinations are more unusual than your average Madagascan vanilla, just put yourself in her expert hands and follow each recipe precisely. —HM

The prose in Nigella Lawson’s revolutionary

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is evocative enough that you will be tempted to read it like a novel. Fortunately, Vintage released a smaller paperback edition in honor of its 20th anniversary. Also more than worth having at your disposal: the

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, featuring Lawson’s meditations on everything from the power of anchovies to a loving defense of “brown” food with accompanying recipes. —HM

Like Samin Nosrat, Claire Ptak trained at Chez Panisse—translating Alice Waters’s culinary philosophy to the baking world when she launched the Violet Bakery in London (and, yes, she later made

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). There are sweet treats here for every occasion: raspberry and star anise muffins for breakfast; sweet corn and roasted tomato quiche for lunch; honey and rose water madeleines for tea… The recipes for homemade preserves and jams are also a game-changer. —HM

Anyone who’s witnessed the queues snaking through Soho for a table at Dishoom will testify that it has an almost comically devoted following—and anyone who’s actually tried the dahl will tell you that it’s more than justified. The restaurant’s first cookbook is as much a lovingly illustrated paean to Bombay as it is a compilation of moreish recipes for everything from gunpowder potatoes to ruby chicken. If there is a more comforting beverage than their masala chai, I have yet to try it. —HM