For the Book Shelf: Best Books for People Who Love to Cook


Appetites: A Cookbook by Anthony Bourdain and Laurie Woolever

Big Bad Breakfast: The Most Important Book of the Day by John Currence

Essentials of Classic Italian Cooking by Marcella Hazan

Foolproof French Cookery by Raymond Blanc

Homestyle Vegetarian edited by Vicky Fisher

How to Cook Everything: 2,000 Simple Recipes for Great Food by Mark Bittman

How to Eataly: A Guide to Buying, Cooking, and Eating Italian Food by Natalie Danford

Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

Mad Genius Tips: Over 50 Expert Hacks and 100 Delicious Recipes by Justin Chapple

Mario Batali Simple Italian Food: Recipes from My Two Villages by Mario Batali

Modern Potluck: Beautiful Food to Share by Kristin Donnelly

Momofuku by David Chang and Peter Meehan

My Little French Kitchen: Over 100 Recipes from the Mountains, Market Squares, and Shores of France by Rachel Khoo

Organum: Nature Texture Intensity Purity by Peter Gilmore

Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi

Rick Bayless Mexico One Plate at a Time by Rick Bayless

Stir, Sizzle, Bake: Recipes for Your Cast Iron Skillet by Charlotte Druckman

Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe by Ana Sortun and Maura Kilpatrick

Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid

Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy

The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming

The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City by Aleksandra Crapanzano

The Spice Companion: A Guide to the World of Spices by Lior Lev Sercarz

The Swedish Christmas Table: Traditional Holiday Meals, Side Dishes, Candies, and Drinks by Jens Linder and Johanna Westman

The Good Cook Techniques and Recipes

The Ultimate Cooking Course and Kitchen Encyclopedia edited by Carole Clements

V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking by Rich Landau