Iceland is home to some of the most out-there dishes on the planet, involving everything from puffin to crowberries. The nation helped jump-start the foraged food trend and this book takes a close look at some of the best Scandinavian dishes, in terms of both flavor and presentation. Widely considered the go-to for a legitimate taste of Middle Eastern grub, this book by Tess Mallos is fun to thumb through and intuitive to use in the kitchen. You can eat asthey do in Jordan, Cyprus, Armenia, and other often-overlooked countries, expanding your palate as well as your culinary prowess. A veritable bible for pasta lovers, there's practically no stone left unturned in this homage to one of the simplest, most versatile, and infinitely delicious ingredients that's enjoyed the world over. GQ's best cookbooks at a glance…

A collaboration cookbook with the Culinary Institute of America, The Professional Chef possesses a firm grasp on modern cooking. Just like an encyclopedia, it’s wide-reaching and breaks down even the most complex styles, such as sous vide. Most cooks and restaurant owners will offer this title on their shortlist of the most important or most influential cookbooks on the market. Sometimes called "the book that changed the way America cooks," this classic earned its spot in the James Beard Hall of Fame with 350 flawless dishes. Updated with full-color photographs, this collectible and usable version is part cookbook, part history book and a necessary addition to your collection.

For author Eric Kim, food has always been central to his first-generation family and this book is a love story to his origins. But it's also just a fantastic cookbook, whether this is your first foray into Korean cooking or you're a longtime fan. This great 2020 release is a foodie love affair with author Rosa Cienfuegos’ native Mexico. It pulls radiant dishes from the many corners of the country, including family recipes you wouldn’t otherwise know about. Mexican food is one of the more discussed genres out there and for good reason, but it can be subjected to a lot of twisting or appropriation. This book is genuine and full of great finds. Touting 120 recipes from all over Asia, this book proves that you don’t have to sacrifice flavor just because you’re operating without meat. The dishes are memorable, like caramelized onion and chili ramen and salted miso brownies. Whether you’re a full-blown vegetarian or just want to eat more garden-fresh ingredients, this cookbook is for you. Look, not every meal has to be a work of art. Sometimes you just need to feed yourself, and this is the cookbook for those times. With no-chop, one-pot, family-feeding and solo diner recipes, this one has something homey and delicious to suit just about every cook and situation.

Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, this O.G. cookbook stands the test of time. In addition to tried-and-true recipes, it offers advice from Marion Cunningham that feels like you've got a cheerleader by your side, every step of the way. If you're not a confident cook, this book can help. With 180 fast and delicious recipes straight out of the GH Test Kitchen, you can have dinner on the table before the kids start asking what it's going to be. And with just one pot, there won't be a mountain of dishes to deal with afterward.Chef and writer Samin Nosrat believes that anyone can cook if they master the four basic elements of food: salt, fat, acid and heat. This book breaks down this simple philosophy into workable steps, while explaining the science behind it. There's also a canon of 100 essential recipes and tons of variations to help you put it into practice. Portrait Painting Pinwheels: https://just-add-magic-recreations.fandom.com/wiki/Portrait_Painting_Pinwheels This 2014 cookbook examines 100 tantalizing dishes from the Japanese capital. With an emphasis on street food, it’s a must for folks who appreciate things like bento, miso, sushi, and more. Author Maori Murota grew up in Tokyo and paints a vivid picture of the colossal city’s equally large culinary scene. The first known protectors, Charles Peizer and Rose Peizer came to be the book's protectors around 1868. The siblings remained its protectors until Charles abused its power by cooking a mulberry pie to make him and his sister immortal, trapping Rose in the Cookbook in the process. Afterward, Charles was not able to touch the book anymore as he had evil intentions, and it moved on to the new set of protectors. What better time to get the kids in the kitchen than right now? This cookbook has more than 150 recipes to get the little ones cooking, that adult palates will also enjoy. They're fun, colorful and a great way to introduce small fry to where their food comes from.

An instant classic, this book dropped in 1999 and revolves around Thomas Keller’s iconic restaurant of the same name. Here, Keller shares recipes from what is arguably America’s greatest restaurant, along with sharp wisdom on kitchen techniques and approaches. The recipes can be challenging but that makes the resulting dishes all the more rewarding. After the siblings, the Cookbook moved onto three protectors instead of two so that a situation like Charles' would not happen again. The next three known protectors were Ian Maddox and brothers Clint and Folsom Wesson in 1875. They created the Sourd'Au, which ended up being responsible for the brothers' greed, causing Ian and Charles to team up to hide the starter used for the recipe. They hid clues throughout Bay City so that the next protector who finds it will be able to destroy it completely.verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Like the French Laundry, this cookbook offers a vivid glimpse behind the kitchen door of one of America’s most celebrated restaurants. It pulls recipes from the eponymous New York eatery and arranges things, quite helpfully, by season. The book will elevate your cooking, exposing you to new ideas and ingredient pairings as well as sharpening your plating and impressing anybody who dines with you.

Another French masterpiece, the first edition of this book dropped in 1902. But the recipes and insights are as relevant now as ever and the reader is sure to come away with a stronger set of kitchen principles. Classic French cuisine can be daunting stuff but this work breaks it down in an approachable fashion. Author Auguste Escoffier developed the recipes and context while working at acclaimed hotels and culinary destinations like the Savoy and the Ritz. Before the 16th Century The Cookbook is a magical book filled with an infinite number of recipes that can do almost anything. The Cookbook has existed for thousands of years and its intention is simply to be a gift, but it must be used responsibly. If you're a kitchen savant ready for the set of Chopped, or you're trying to spend more time in the kitchen and less with takeout containers, we've got a cookbook for you. The best cookbooks of all time offer easy to follow, step-by-step instructions to help cooks of any experience level make delectable meals at home, along with photography that shows you what the finished product is supposed to look like. La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) by Pellegrino Artusi (1891) If you want to learn more about the keto diet this book is for you. Written by Liz Williams, this book relieves the stress of cooking in a certain style by offering scores of easy recipes that can be assembled in well under an hour. For a diet regimen like keto that’s not always easy to follow, this book simplifies things while nourishing you with tasty recipes.A manual of sorts, this Louise Hendon cookbook outfits you with meal plans and batch cooking options for the week ahead. It touts 105 recipes, a helpful list of all things keto-approved, and will have you enjoying your low carb, low inflammatory food lifestyle. For the culinary nerd, this book is a must. It’s based on a popular Harvard University course and dissects the chemistry and physics at play when cooking. Stopping to ask why is the book’s specialty and it reveals all kinds of intriguing and unexpected facts about why certain things work and don’t work in the kitchen.