Cookbooks

Cook more, shop less, and improvise like a pro with over 350 recipes and tricks for making the most of ingredients you already have on hand.

Flexibility should be in every cook's arsenal--sometimes you can't always get to the supermarket. This invaluable cooking resource from America's Test Kitchen shows cooks how to make use of their pantry by thinking in categories. The recipe is the blueprint--you focus on what the ingredients do, not just what they are.

Visualize a dish starting with what's in your pantry, fridge, or freezer. Then substitute, swap, and combine to build the meal up:

- Bulk and bases: grains, beans, and other starchy foods are a solid foundation
- Long storage vegetables: use go-to staples like potatoes and garlic, even frozen veggies
- Proteins: items like eggs, tinned fish, tofu, and cured meat anchor the meal
- Toppings: creamy and rich, or crispy, crunchy, and chewy--these always transform a dish
- Acidic and pickled foods: brighten everything up
- Umami: flavor-enhancing condiments and seasonings add depth to food
- Hot and smoky elements: spices, chiles, and sauces enliven your mea
- Sweet and tart flavorings: balance out anything that's salty, bitter, sour, or hot
- DIY Pantry items: make your own blends and toppings

Whether you're a home cook who wants to get more creative, or are budget and waste-conscious, or even just pressed for time on a weeknight, America's Test Kitchen will show you how to improvise with confidence.

A BEST COOKBOOK OF THE YEAR: Food Network, The Boston Globe, NPR, Los Angeles Times, Epicurious, Wired

In their first cookbook, WCK shares recipes inspired by the many places they've cooked following disasters as well as inspiring narratives from the chefs and volunteers on the front lines. Photographs captured throughout the world highlight community and hope while stunning food photography showcases the mouthwatering recipes.

Each chapter reflects a value of the organization. "Urgency" focuses on food that can be eaten on the go, including the Lahmajoun Flatbread served after a devastating explosion rocked Beirut in 2020. In "Hope," readers will find soups, stews, and comforting meals such as Ukrainian Borsch served to families living through an unthinkable invasion and Chicken Chili Verde prepared for California firefighters. Famous WCK supporters have shared recipes too, like Breakfast Tacos from Michelle Obama and a Lemon Olive Oil Cake from Meghan, The Duchess of Sussex. Other contributors include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong.

The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope is a celebration of dignity and perseverance--and about building longer tables, not higher walls. All author proceeds from The World Central Kitchen Cookbook will be used to support World Central Kitchen's emergency response efforts.

"This book is full of things I want to make and cook."--Yotam Ottolenghi

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Saveur, Salon, Epicurious

Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad-making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time.

At Bon Appétit, Baraghani created a bevy of viral recipes--from Tahini Ranch to Fall-Apart Caramelized Cabbage--that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook's 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it).

The Cook You Want to Be is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.

Scott says: Straight ahead delicious recipes without a whiff of today's "foodie" foolishness or fashion. Bittman is a widely celebrated writer on food, culture and policy.

The ultimate guide to meatless meals, completely updated and better than ever.

Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet—health, sustainability, and ethics—continue to resonate with more and more Americans, whether or not they’re fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today’s cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.