If you’ve never purchased a cookbook before this year, the 2016 vintage could create a world-class culinary library. but since you’re reading this, you probably have cookbooks. (Come to think of it, who doesn’t? Even my friends who say they never cook have some on their shelves.) well, you’ll want to check out this list too, with an eye toward replacing some titles. That’s how impressed I am with what’s on offer.
Bakers can delight in Dorie Greenspan’s must-have biscuit compendium and Uri Scheft’s stunning loaf illustrations; Southern and Appalachian eats get stellar twists from Asha Gomez and Ronni Lundy. Plant-based eating is making heroic leaps and bounds, thanks to Isa Chandra Moskowitz and the Philadelphia team of Rich Landau and Kate Jacoby. Some notable chefs tried to shake up the cookbook status quo by sprinkling mess here and slipping into profanity there, but Jessica Koslow of L.A. managed to differentiate herself and her work to better effect.
You are reading: Best recipe books 2016
It was especially nice to see some chorus girls from the culinary world, aka “con” authors, break out on their own, like genevieve ko and julia turshen. if we were pressed to compose a short list, her two books would be on it.
And I’m happy to report that the collections of recipes I’m always most drawn to—beautiful, practical, full of must-try dishes—come from the wisest cooks I know. they inspire and teach us.
Cookbooks are listed in alphabetical order within each category:
the art of pie: a practical guide to homemade crusts, fillings and life , by kate mcdermott (countryman press, $35). she is the piechiatrist, after all, a title that speaks to the bits of wisdom shared on these pages. This book is the next best thing to taking one of her classes.
recipe to try: apricot tart
Baking Better: Healthy Ingredients, Delicious Desserts, by genevieve ko (rux martin/houghton mifflin harcourt, $30). Motivated to update the classics with more alternative flours and less sugar, Ko has created some of the most innovative flavor combinations she’ll find in a baking book, like cornbread with fennel and currants; apple pie with almonds and buckwheat; toasted walnut and grape clafoutis; brown kisses.
Breaking Loaves: A New World of Israeli Baking , by uri scheft with raquel pelzel (artisanal, $35). scheft, the force behind lehamim bakery in tel aviv and breads bakery in new york, has contributed enormously to the canon of bread-centric books, not only through his magical use of middle eastern ingredients, but also for helping to create such impressive technical and process photography.
recipe to try: dill bread, no-knead focaccia
Classic German Pastries: The Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen, by Luisa Weiss (Ten Speed Press/Penguin Random House, $35). This backward guide is a happy marriage of European craftsmanship and American sensibility. a tip from weiss that may be useful elsewhere: european “m” sized eggs are equivalent to large ones in the states.
the cardamom route: chetna bakes with flavors from the east, by chetna makan (mitchell beazley, $30). Former “Great Britain’s Baking Show” finalist empowers the average home baker to experiment.
recipe to try: curried onion tart
dorie cookies , by dorie greenspan (rux martin/houghton mifflin harcourt, $35). The wait was worth it. the author always has her audience in mind, with clear instructions and ideas for substitutions.
recipe to try: dorie greenspan peanut butter changes
The Rye Baker : Classic Breads from Europe and America , by Stanley Ginsburg (W.W. Norton, $35). the genius of this collection is that it has the power to neutralize people’s love/hate relationship with such an assertive flavor. the book is aimed at serious bakers who won’t mind searching for unusual ingredients.
The Aleppo Cookbook: Celebrating Syria’s Legendary Cuisine, by Marlene Matar (interlink, $40). While the souks of this former food capital of the world lay in ruins, the chef and author links Middle Eastern food and history.
recipe to try: meatballs in tart cherry sauce
See Also: Casca – Book Series In Order
Curate: Authentic Spanish Food from an American Kitchen, by Katie Button with Genevieve Ko (Flatiron Books, $35). The Carolina-born chef and restaurateur, whose mentors include Ferran Adrià and José Andrés, makes Spanish food with local and widely available ingredients.
recipe to try: cod with tomato sauce and chickpeas
My Two Surs: Blending Indian Flavors into a Southern Kitchen , by asha gomez with martha hall foose (press on the go, $35). the author’s sure hand and kerala roots create an impressive fusion of culinary traditions. it can be as subtle as adding nutmeg and white pepper to angel food cake batter or as smooth as pork in a vindaloo-inspired sauce that can be dipped into cardamom cornbread.
Land of Fish and Rice: Recipes from the Culinary Heartland of China, from Fuchsia Dunlop (w.w. norton, $35). You won’t find a Chinese food cookbook with shorter ingredient lists than this one, a pleasant surprise for the genre. read sam fromartz’s article here.
recipes to try: spicy bok choy; fresh steamed eggplant with garlic dressing
Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens, by pati jinich (rux martin/houghton mifflin harcourt, $30). the emphasis is on accessibility here, from one of wapo food’s favorite authors.
recipe to try: sautéed green beans with peanuts and chiles de arbol
preserving italy: canning, curing, infusing and bottling italian flavors and traditions , by domenica marchetti (houghton mifflin harcourt, $23). expect safe advice with a clear and personal point of view.
Scandinavian comfort food: embracing the art of hygiene , by trine hahnemann (crew, $35). the range of recipes steps out of the typical American casserole zone, yet offers a tantalizing level of familiarity, especially with grains. the concept behind the title, how to create a good feeling around oneself, often with food and company, isn’t explained until you’re well into the book. but you won’t regret investing the time to get there.
Victuals: An Appalachian Journey, With Recipes , by Ronni Lundy (Clarkson Potter, $32.50). the author is an excellent guide to the regional cuisine that many Americans know so little about. full review here.
recipes to try: the shack’s sweet and salty banana pudding; John Fler’s Buttermilk Cornbread Soup
cooking for jeffrey , by ina garten (clarkson potter, $35). his meticulous approach to recipe development and testing translates to “easy” for the rest of us. fans will delight in the photos of the young couple. pan-roasted lemon chicken is destined for classic status.
recipe to try: Raspberry Roasted Applesauce
Cooking School Secrets for Real-World Cooks: Second Edition, by Linda Carucci (Author, $28). You’d be hard-pressed to find a more comprehensive guide for anyone new to cooking or looking to up their game. there is a good balance of scientific explanation and practical advice. the author’s two exercises for seasoning soups and steaks can forever change the way you salt food.
recipe to try: weekday chili
Life in Balance: A Fresher Approach to Eating , by donna hay (harpercollins, 2016; $35). almost all the dishes are photographed to seduce. the recipe writing is minimal but doesn’t leave too much room for guesswork. full review here.
recipe to try: shrimp with burnt almonds and chiles; super green stir fry
How to Celebrate It All: Recipes and Rituals for Birthdays, Holidays, Family Dinners, and Every Day in Between , by Jenny Rosenstrach (Ballentine Books, $30). The average cook-host who is often stumped with party menu planning will appreciate the easy recipes here, as well as the author’s friendly writing style and party game suggestions.
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recipe to try: Cranberry Marinated Beef Tenderloin
poole’s: recipes and stories from a modern restaurant , by ashley christensen with kaitlyn goalen (ten-speed press, $35). this is a southern chef’s meal you can make at home; the macaroni au gratin recipe alone pretty much justifies the purchase of the book. the restaurant narrative and photos unfold at a leisurely pace.
recipe to try: grilled scallops with gremolata
sara moulton’s home cooking 101: how to make everything taste better (oxmoor house, $35). cooking is about “nourishment, context. a life,” says the author, and that comes through loud and clear in this collection of tips and over 150 recipes. read a profile of moulton here.
recipe to try: cream pudding cake
simple: effortless food, big flavors , by diana henry (mitchell beazley, $33). this is truly thoughtful food as it immerses itself in many cultures and comes up with original combinations. is a fitting addition to the London author’s series of beautiful, well-written and hand-produced cookbooks.
recipe to try: hard cider rarebit
Small Victories: Recipes, Tips + Hundreds of Ideas to Succeed in Home Cooking , by Julia Turshen (chronicle, $35). a cookbook couldn’t be much more practical or useful; the author lists many variations and substitutions for all kinds of dining rooms. it is also elegantly designed by turshen.
recipe to try: curried red lentils with coconut milk
the superfun times festive vegan cookbook , by isa chandra moskowitz (little, brown and co., 2016; $32). This could be the bedtime cookbook of the year as it addresses party food in the way that it is increasingly sought after and appreciated.
recipe to try: Peking portobellos
v street: 100 dishes that are taking the world by storm at the forefront of vegetable cuisine , by rich landau and kate jacoby (william morrow, 2016; $34.99). These Philadelphia vegan chefs and restaurateurs are especially adept at condiments and sauces. From WapoFood Editor Joe Yonan: “The book aims to help readers bring those flavors home, suggesting nearly two dozen pantry staples that can span multiple cuisines and includes shopping lists for seven types of ethnic markets.” “.
recipe to try: Korean soft tofu stew
The Asian Slow Cooker: Exotic Favorites for Your Slow Cooker, by Kelly Kwok (Page Street Publishing, $22). the recipes are not so exotic, in fact, but feasible interpretations for anyone with a pantry full of supermarket-accessible Asian ingredients. Chili-weary slow cooker enthusiasts, this one is for you.
the bushcraft field guide to trapping, gathering, and cooking in the wild, by dave canterbury (adams media, $17). handy and just the right size, for places where you can’t always call google. includes a forager’s guide to what’s edible and key illustrations, plus recipes.
Chicken: A Southern Cookbook , by Cynthia Graubart (University of North Carolina Press, $20). here is a neat summary done with good taste; we especially like the categories of whole birds, and parts.
Deceptive Desserts: A Girl’s Guide to Bad Baking!, by Christine McConnell (Regan Arts, $29.95). the cheesy tutorial is as inspiring for lovers of trompe l’oeil as it is for admirers of the entrepreneurial spirit. read a full review here.
All I Want to Eat: Sqirl and New California Cuisine, by Jessica Koslow with Maria Zizka (Abrams, $40). Big props to this author and restaurant chef who apologizes for relying on a few “sub-recipes” – those time-consuming extras that can stall plans for an impending dinner party. this is fun and has a different look that doesn’t alienate the average cookbook reader. another candidate for a possible list of favorites this year.
the short stack cookbook: ingredients that speak volumes, by nick fauchald, kaitlyn goalen, and contributors to short stack editions (abrams, $40). This is a visually modern, color-coded compilation of ingredient-focused recipes. the emphasis is on ease, and you’ll find some of the most successful and trusted chefs and cookbook authors among the book’s contributors.
See Also: Brian Haig – Book Series In Order