A Great American Cook

Recipes from the Home Kitchen of One of Our Most Influential Chefs

by Jonathan Waxman

A New Way to Cook

by Sally Schneider

Ambitious Brew

The Story of American Beer

by Maureen Ogle

Animal, Vegetable, Miracle

A Year of Food Life

by Barbara Kingsolver

Anthony Bourdain’s Les Halles Cookbook

Strategies, Recipes, and Techniques of Classic Bistro Cooking

by Anthony Bourdain

Apple Pie

An American Story

by John T. Edge

As Fresh As It Gets

Everyday Recipes from the Tomato Fresh Food Café

by Christian Gaudreault and Star Spilos


From My Home to Yours

by Dorie Greenspan

Beard on Bread

by James Beard

Caprial Cooks for Friends

by Caprial Pence

Celebration Breads

Recipes, Tales, and Traditions

by Betsy Oppenneer

Charlie Trotter Cooks at Home

by Charlie Trotter

Chez Panisse Fruit

by Alice Waters

Chocolate & Zucchini

Daily Adventures in a Parisian Kitchen

by Clotilde Dusoulier

Climbing the Mango Trees

A Memoir of a Childhood in India

by Madhur Jaffrey


A Biography of the Fish That Changed the World

by Mark Kurlansky

Cradle of Flavor

Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore

by James Oseland

Delights and Prejudices

by James Beard

Don’t Try This At Home

Culinary Catastrophes from the World’s Greatest Chefs

by Andrew Friedman and Kimberly Witherspoon

Eat, Pray, Love

One Woman’s Search for Everything Across Italy, India, and Indonesia

by Elizabeth Gilbert

Farmer John’s Cookbook

The Real Dirt on Vegetables: Seasonal Recipes and Stories from a Community-Supported Farm

by Angelic Organics and John Peterson

Fast Food My Way

by Jacques Pépin

Fast Food Nation

The Dark Side of the All-American Meal

by Eric Schlosser

Fields of Plenty

A Farmer’s Journey in Search of Real Food and the People Who Grow It

by Michael Ableman


Ideas for an Urban Organic Kitchen

by Anna Lappé and Bryant Terry

Guns, Germs, and Steel

The Fates of Human Societies

by Jared Diamond


An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

by Bill Buford

How I Learned To Cook

Culinary Educations from the World’s Greatest Chefs

by Peter Meehan and Kimberly Witherspoon

How to Cook Everything (Completely Revised 10th Anniversary Edition)

2,000 Simple Recipes for Great Food

by Mark Bittman

How to Cook Meat

by Christopher Schlesinger and John Willoughby

How to Pick a Peach

The Search for Flavor from Farm to Table

by Russ Parsons

Hungry Planet

What the World Eats

by Faith D’Aluisio and Peter Menzel

I Like Food, Food Tastes Good

In the Kitchen with Your Favorite Bands

by Kara Zuaro

Into the Vietnamese Kitchen

Treasured Foodways, Modern Flavors

by Andrea Nguyen

Julie & Julia

365 Days, 524 Recipes, 1 Tiny Apartment Kitchen

by Julie Powell

Keep Chickens!

Tending Small Flocks in Cities, Suburbs, and Other Small Spaces

by Barbara Kilarski

Kitchen Sense

More Than 600 Recipes to Make You a Great Home Cook

by Mitchell Davis

La Dolce Vegan!

Vegan Livin’ Made Easy

by Sarah Kramer

Letters from the Hive

An Intimate History of Bees, Honey, and Humankind

by Stephen Buchmann and Banning Repplier

Madhur Jaffrey’s World Vegetarian

More Than 650 Meatless Recipes from Around the Globe

by Madhur Jaffrey

Mastering the Art of French Cooking, Vol. 1

by Simone Beck, Louisette Bertholle, and Julia Child

Moosewood Restaurant Low-Fat Favorites

Flavorful Recipes for Healthful Meals

by Moosewood Collective

My Life in France

by Julia Child and Alex Prud’homme

Nigella Bites

by Nigella Lawson


by John McPhee

Perfect Pairings

A Master Sommelier’s Practical Advice for Partnering Wine with Food

by Evan Goldstein


One Man, One Woman, and a Raucous Year of Eating Locally

by J. B. Mackinnon and Alisa Smith

Preserving Food Without Freezing or Canning

Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

by Centre Terre Vivante

Real Food

What to Eat and Why

by Nina Planck

Revolutionary Chinese Cookbook

Recipes from Hunan Province

by Fuchsia Dunlop


A World History

by Mark Kurlansky

Simple Chinese Cooking

by Kylie Kwong

Simple French Food

by Richard Olney

Small Bites, Big Nights

Seductive Little Plates for Intimate Occasions and Lavish Parties

by Govind Armstrong

Super Natural Cooking

Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking

by Heidi Swanson

Talking With My Mouth Full

Crab Cakes, Bundt Cakes, and Other Kitchen Stories

by Bonny Wolf


Get Great Food on the Table Every Day

by Roy Finamore

The $64 Tomato

How One Man Nearly Lost His Sanity, Spent a Fortune, and Endured an Existential Crisis in the Quest for the Perfect Garden

by William Alexander

The 150 Best American Recipes

Indispensable Dishes from Legendary Chefs and Undiscovered Cooks

by Fran McCullough and Molly Stevens

The All-New, All-Purpose Joy of Cooking

by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer

The American Century Cookbook

The Most Popular Recipes of the 20th Century

by Jean Anderson

The Art of Simple Food

Notes, Lessons, and Recipes from a Delicious Revolution

by Alice Waters

The Best-Loved and Brand-New Joy of Cooking

75th Anniversary Edition

by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer

The Botanist and the Vintner

How Wine Was Saved for the World

by Christy Campbell

The Botany of Desire

A Plant’s-Eye View of the World

by Michael Pollan

The Bread Bible

by Rose Levy Beranbaum

The Essence of Chocolate

Recipes for Baking and Cooking with Fine Chocolate

by John Scharffenberger and Robert Steinberg

The Farmer’s Market Cookbook

More Than 100 Recipes Using The Freshest Ingredients

by Richard Ruben

The Food of Italy

by Sophie Braimbridge and Jo Glynn

The Good Home Cookbook

More Than 1000 Classic American Recipes

by Richard J. Perry

The Greens Cookbook

Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

by Deborah Madison

The Improvisational Cook

by Sally Schneider

The Italian Country Table

by Lynne Rossetto Kasper

The Joy of Pickling

250 Flavor-Packed Recipes for Vegetables and More from Garden or Market

by Linda Ziedrich

The Kitchen Diaries

A Year in the Kitchen with Nigel Slater

by Nigel Slater

The Lee Bros. Southern Cookbook

by Matt Lee and Ted Lee

The New American Plate Cookbook

Recipes for a Healthy Weight and a Healthy Life

by American Institute for Cancer Research

The Omnivore’s Dilemma

A Natural History of Four Meals

by Michael Pollan

The Perfect Scoop

Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

by David Lebovitz

The Revolution Will Not Be Microwaved

Inside America’s Underground Food Movements

by Sandor Ellix Katz

The Sex Life of Food

When Body and Soul Meet to Eat

by Bunny Crumpacker

The Short Life and Long Times of Mrs. Beeton

The First Domestic Goddess

by Kathryn Hughes

The Shun Lee Cookbook

Recipes from a Chinese Restaurant Dynasty

by Michael Tong

The Solace of Food

A Life of James Beard

by Robert Clark

The Soul of a New Cuisine

A Discovery of the Foods and Flavors of Africa

by Marcus Samuelsson

The Tummy Trilogy

by Calvin Trillin

The United States of Arugula

How We Became a Gourmet Nation

by David Kamp

The Way We Eat

Why Our Food Choices Matter

by Jim Mason and Peter Singer

To Buy or Not to Buy Organic

What You Need to Know to Choose the Healthiest, Safest, Most Earth-Friendly Food

by Cindy Burke


The Story of A Boy’s Hunger

by Nigel Slater

Vegan Cupcakes Take Over the World

75 Dairy-Free Recipes for Cupcakes that Rule

by Isa Chandra Moskowitz and Terry Hope Romero

Vegetarian Cooking for Everyone

by Deborah Madison

Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods

by Sandor Ellix Katz

Wild Rice Cooking

History, Natural History, Harvesting, and Lore

by Susan Carol Hauser
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice