The Cook's Book: Recipes and Step-by-Step Techniques from Top Chefs

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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. Portrait Painting Pinwheels: https://just-add-magic-recreations.fandom.com/wiki/Portrait_Painting_Pinwheels 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. 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. 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.

If you're in the market for your new go-to cookbook for everything from salads to desserts, you can stop reading now. This one from one of today's most beloved cookbook writers has 100 recipes that you'll turn to over and over again. 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. 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. 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. 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.

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. If you're running short of weeknight dinner inspiration, are feeling a bit out of your depth ahead of a big dinner party, or just fancy taking some time to refine and improve your cooking skills, investing in one of the best cookbooks is definitely a sensible decision. 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.

verifyErrors }}{{ message }}{{ /verifyErrors }}{{ 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.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. You guessed it, this book is actually about 50 methods for preparing carrots. More importantly, it leaves you with the confidence and culinary ammo to do the same thing with any number of other ingredients. Penned by Peter Hertzmann, it’s a clever cookbook that will have you eyeing carrots and just about everything else edible differently.

This 2017 cookbook from Joshua McFadden breaks down the calendar into six growing seasons, three of them being in summer. As such, the book functions like a calendar for healthy and clever eating, equipping you to always find something that’s fresh and flavorful. Of the many vegan and vegetarian cookbooks out there, this one produces the most satisfying dishes, whether it’s the end of July or early January. 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. This cookbook debuted in 1969 and is the work of Fernand Point, considered by many to be the father of modern French cuisine. You can’t say this about all cookbooks but this one is a great read, blending wisdom with philosophy. It’s pretty much mandatory reading for most culinary programs and includes more than 200 innovative recipes. 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. Many people, especially beginner home cooks, feel paralyzed by the pressure of creating a perfect meal. Let this cookbook change all of that. With essays and stories about how food can heal, the importance of slowing down and looking at food as nourishment and how to let go of perfectionism, this is a self-care book as much as a cooking guide.

First published in 1938, this cookbook by Prosper Montagne offers snapshot after snapshot of the importance and highly influential nature of French cuisine. Julia Child famously said it would be her selection if she were allowed just one cookbook at home, which is quite some praise. The original is great but the 2009 revision, fit with contemporary techniques, is even better. 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.

This text catapulted Yotam Ottolenghi to culinary fame. Here, the British restaurateur offers tremendous vegetable dishes that steal the plate and never get nudged aside. It’ll leave you with a newfound love for things like eggplant and have you crafting dazzling dishes with relative ease. 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. For many of us, food isn't just sustenance: it's the story of who we are. That's the case in this beautiful and useful cookbook that will not only teach you to make delectable Chinese dishes you know and love (not to mention those you might not have discovered yet), but also introduce you to one family whose food blog shows just how much cuisine can mean. To put together this list, we worked with the culinary experts in the Good Housekeeping Test Kitchen, who selected classic standbys and new releases that caught their eyes (and stomachs) this year. You may recognize some updated versions of old favorites from your mother's or even grandmother's kitchen, as well as a handful of new and exciting options to make creating any course a breeze.

The best cookbooks for 2023 are:

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. 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. Decades later, a woman known as Aunt Pixie is presumed to be a protector of the Cookbook around the early 1900s, seeing as she created the Find Your Key Lime Pie. You'll feel like you're sitting down to dinner with her family as Edna Lewis describes the American country cooking she grew up with over 50 years ago in a small Virginia farming community that was settled by freed slaves. With recipes for all four seasons, you can work your way through this beautiful book all year long. We may be living in the golden era of plant-based cooking and this book revels in that. Written by food justice activist Bryant Terry, it sets you up to enjoy healthier raw ingredients at home more often and in more inventive ways. It even comes with an accompanying playlist.