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. 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. 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.

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. 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. 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.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. 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. 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.

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. 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.

Games

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. 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 book contains many recipes that can have multiple uses. These magical recipes can do something as little as healing a hurt ankle, to something as serious as freezing time itself. This book is extremely powerful, which is why it requires strong and responsible protectors. The book can do great harm in the wrong hands. It can tear friendships apart or bring them closer together. Protectors help protect the book from people who want to use it to hurt people. 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.

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. 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… 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.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. 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. 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. 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.