If you had to create one bookshelf of all things culinary, what would it look like? For us, first and foremost there’s got to be variety–it is the spice of life, after all…
So on our virtual bookshelf, 100 Books for a Lifetime of Eating & Drinking, you’ll find food writing and mixology, classic tomes, and world cuisines. You can see the whole list here and below are a baker’s dozen of books from our list.
The Art of Eating by M.F.K. Fisher
A classic of food writing for over 50 years, Fisher inspired the likes of Julia Child and Alice Waters and continues to be an icon of the culinary world today.
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
Popular dishes are improved upon using the science of cooking and food in a way that any home cook can access.
Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi
Ottolenghi’s vegetarian recipes have a bright simplicity that appeals to vegetarians and carnivores alike.
The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by Marco Pierre White
The original enfant terrible of the kitchen, White received three Michelin stars only to give them all back. The story of a wild, volatile, and passionate life.
Cooking for Jeffrey: A Barefoot Contessa Cookbook by Ina Garten
Of all of Ina’s cookbooks, this is my favorite because it’s full of the recipes that matter most to her–the ones she cooks for husband Jeffrey. If there is one must-have Garten cookbook, I think this is it.
Maangchi’s Real Korean Cooking: Authentic Dishes for the Home Cook by Maangchi
Authentic Korean recipes simply explained and outlined in full-color by a cook who brings passion and fun to her native cuisine.
Mastering the Art of French Cooking (2 Volume Set) by Julia Child
One of the culinary world’s most beloved teachers, Julia Child’s book is a staple on the shelves of both professionals and home cooks. This two-volume set contains both the original
Mastering the Art of French Cooking first published in 1961 and its sequel published nearly a decade later.
The Drunken Botanist by Amy Stewart
A unique take on cocktail culture, Stewart explores the evolution of some of our most popular drinks from humble plants to sought after spirits.
Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make by Karen Tack and Alan Richardson
Baking’s exacting nature can be daunting, but this book is all about the fun. Create dazzlingly decorated cupcakes and learn how to turn a box cake mix into something that tastes surprisingly homemade.
Heritage by Sean Brock
Brock has made a name for himself as a chef who cares deeply about his ingredients and their relationship to our varied heritage. His cookbook preserves the food story of the Appalachian South with a contemporary vision.
The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques by David Joachim
An A to Z compendium of last minute solutions for missing ingredients or alternative methods. An indispensable kitchen tool up there with the cheese grater in my forgetful life…
Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook
Solomonov and Cook took the food of Israel with its myriad global influences and created an award-winning Philadelphia restaurant–now in
Zahav the cookbook they bring the same vibrant tastes along with personal stories to home cooks across the nation.
A Taste of Cowboy: Ranch Recipes and Tales from the Trail by Kent Rollins
Go west, my friend. Undoubtedly one of funniest (and most fun) cookbook titles I’ve come across in quite a while, this cowboy makes fast and gratifying comfort food and a poem to read while you eat it.
Looking for more? You might also like:
- Other posts on Eating + Drinking
- The Best Cookbooks of the Month
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