Cookbooks & Food Writing

The secret to the perfect steak is in this book. Franklin Steak goes to the source of the many beef options in the market today and explores cattle and meat processing and the various cuts of meat. As a hobby cook I loved this book and have a better understanding of the source of my meat and what truly matters as I cook it. It is a wonderful combination of science, technique, and amazing recipes. - S.L.

Pok Pok Noodles boasts hearty recipes with 30-plus ingredients as well as more relaxed, anything-goes dishes where “virtually any vegetable is welcome.” Not to worry though; Andy Ricker is here to help. He includes tips on sourcing the right ingredients, an extensive vocabulary section, and the suggested utensils and flavor profiles for each recipe. This is an absolutely delicious collection for noodle-lovers like me! - Megan                                     

This gorgeous cookbook by Gabriela Cámara, the acclaimed owner/chef of Contramar in Mexico City and Cala in San Francisco, includes recipes served at her restaurants, but it is essentially a collection of the dishes that she serves her family and friends. From tortillas to tortas, tamales to flan, Cámara (who has a self-described “fanaticism for freshness”) shares recipes that are traditional and also inspired by seasonal ingredients. I love her voice throughout the book (including in her essays on sustainable seafood and her friendship with Diana Kennedy) and anticipate cooking her lush, delicious recipes for years to come. - S.B.

I like to play the part of the perfect hostess but prefer to work smarter, not harder. This is where Hoffman’s book comes in: Now I can just make a pitcher or two of drinks that have amazing flavor and complexity and then sit back and relax for the rest of the evening. With drinks for every occasion, including the one where you get to come home to a ready-made (aged!) drink, this book is a godsend. Take a look. I know what I’ll be bringing to the season’s first barbeque! - Jax

In this thoroughly engaging and delightful memoir, best-selling food writer Ruth Reichl (Tender at the Bone, Comfort Me with Apples), recounts her unexpected tenure as editor-in-chief of Gourmet magazine during the last decade of its existence. I love the ease of Reichl’s writing and her great storytelling skills, whether she is recounting mouthwatering meals, the quirkiness of staff members, or the heaviness of feeding firefighters in the aftermath of 9/11. More than a behind-the-scenes look at the workings of an iconic magazine, this is an endearing and thoughtful exploration of the ways food can bring people together. - S.B.

David Burtka might be best known as the husband of Neil Patrick Harris, but he is also a Cordon Bleu–trained chef and former caterer who throws killer parties. He clearly loves to cook and entertain (just take a look at his Instagram account!), but what’s even more apparent from this book is that he loves the joy that comes from bringing a group of people together. In Life Is a Party, he celebrates moments big and small—from New Year’s Eve to game night—with great menus, party themes, decorations, and inspiration. - S.B.

Icing on the Cake is the perfect mix of charming design (love the curved corners!), the sweetest looking desserts, and delicious recipes. From Garden Cupcakes to Peanut Butter Eclairs to Caramel Apple Pear Pie, the baked goods are approachable enough to give them a try, but interesting enough to make them special. Huff’s first book, Layered, showcased her teaching skills, beautiful decorations, and creative flavor combinations, and her latest picks up right where she left off. - S.B.

Part memoir, part cookbook, each page radiates with feeling and flavor. Beautifully written vignettes of Shaya’s life and the people who shaped his cooking lead into clear and visceral recipes. Simple instructions powerfully evoke flavor, texture, aroma, and heat at every step of the dish. This book is warm and delicious and will keep you reading and, (hopefully) eating. - Jocelyn

For cooks who like to be inventive, who require whimsy in their recipes, The Moosewood Cookbook is a necessary and joy-filled resource. Full of delicious vegetarian recipes that will delight your dinner guests, Moosewood will take you on a magical journey to the past, when cookbooks had character and fonts were handwritten. - Jess

Totally deserving of its cult-like following, Suppers celebrates seasonal cooking in a sophisticated, sort-of-serious-but-totally-worth-it way.  Recipes like Goin's Halibut with Fingerlings, Fava Beans, Meyer Lemon & Creme Fraiche require some work, but are extraordinarily good. Whenever I'm planning a special meal, this is the first book I turn to. One of my favorite cookbooks of all time. - S.B.