Subtitled “Techniques, Recipes, and Reflections on a Timeless Staple,” this important title by Masienda founder Jorge Gaviria tells us everything we need to know about one of the most essential ingredients in the world — including how to shape it into tortillas, tlacoyos, sopes, and 26 other shapes. A must for chefs and enthusiasts. Read our review.

$33 at Bookshop - buy now

$32 at Amazon - buy now

This encyclopedic book by the late, great Eileen Yin-Fei Lo is a must-have resource for aficionados. Essential intelligence about ingredients and techniques, with more than 150 recipes. Try a recipe.

$3 at Apple Books - buy now

$3 on Kindle - buy now

Julia Child’s essential 2-volume set. Of course I love Julia — she taught me to cook! Try a sample recipe.

$59 at Amazon - buy now

This essential book from renowned L.A. baker Roxana Jullapat (co-owner of Friends & Family) eloquently explicates the grain revolution. Organized around 8 “mother grains” (barley, buckwheat, corn, oats, rice, rye, sorghum and wheat), it’s filled with fabulous recipes that will change the way you think about baking. Read our review.

$37 at Bookshop - buy now

$30 at Amazon - buy now

Nancy Silverton's L.A. restaurant is one of our faves in the country, and its flavors shine in this wonderful book. A must for budding and experienced pizzaioli. It’s also where you find Mozza favorites, such as Nancy’s Chopped Salad (which, 13 years after the book was published, has become ubiquitous in Italian and Italian-ish restaurants throughout the U.S.). Silverton’s iconic Butterscotch Budino with Caramel Sauce and Maldon Sea Salt is here, too.

$32 at Bookshop - buy now

$16 at Amazon - buy now

Claudia Roden’s groundbreaking 1972 cookbook — her first — was expanded to more than 800 recipes in its third edition. Unlike her more recent books, it sticks pretty closely to tradition, so it’s an outstanding source for researching. The book includes photos of only 24 of the dishes, so if you need visuals, this isn’t the book for you. If you’re looking for something authoritative and comprehensive, it is for you. Try a recipe.

$51 at Bookshop - buy now

$34 at Amazon - buy now

This is probably my favorite book from the Israel-born London super-chef. If you’ve ever been frustrated with the number of (sometimes hard-to-source) ingredients in, say, Plenty, but you love his flavors and vibe, this is for you. Read our review.

$32 at Bookshop - buy now

$22 at Amazon - buy now

The Paris-based former Chez Panisse pastry chef is the undisputed king of ice cream. His recipes are great for following to a T, but they're also imminently riffable. Read our review.

$23 at Bookshop - buy now

$22 at Amazon - buy now

Marcus Samuelsson is one of the most talented and accomplished chefs of our time, and his recipes — inspired by Black chefs, activists and cooks — are thrilling. Osayi Endolyn’s essays about those cooks and activists are wonderful, enlightening reads. Read our review.

$35 at Bookshop - buy now

$32 at Amazon - buy now

This inspiring book from Atlanta chef Steven Satterfield (Miller Union) is filled with simple yet brilliant ideas. It’s a delicious treat for produce-worshipping cooks. Try a sample recipe.

$45 at Bookshop - buy now

$25 at Amazon - buy now

At once easygoing and aspirational, Diana Henry’s 10th book is filled with the kind of dishes that are weeknight-doable and delightful enough for company. To date, I’ve used it more for inspiration (as in this recipe) than anything else, but I’m terribly attached to it. $31 at Bookshop - buy now

$22 at Amazon - buy now

Focused squarely on Thai home cooking, Leela Punyaratabandhu’s primer is one of our favorite cookbooks ever. Read our review.

$23 at Bookshop - buy now

$15 at Amazon - buy now

The fact that this book is still in print more than two decades after it was first published speaks to how outstanding and important a work it is. Australian chef David Thompson, whose erstwhile London restaurant, Nahm, was the first Thai restaurant in Europe to earn a Michelin star, spent ten years researching and writing it. He dedicated it to his Thai husband and business partner, Tanongsak Yordwai. The book does not fall into the trap of being cheffy, though. The first third of the 675-page volume is dedicated to exploring and explaining the ingredients, traditions and techniques and regional differences of Thai cuisine, and the second part delves into the recipes, beginning with a section on fundamentals. Thai food lovers wanting to dive into the cuisine would do well to arm themselves with this invaluable book; Leela Punyaratabandhu’s friendly, approachable Simple Thai Food (see above) would make an excellent companion volume.

$42 at Bookshop - buy now

$33 at Amazon - buy now

If I could only own one book on Mexican cooking, this would be it. Read our review.

$37 at Bookshop - buy now

$36 at Amazon - buy now

Detroit native Hannah Che, now Taiwan-based, spent years in China, eventually studying at the only vegetarian cooking school in the country. Her gorgeous volume (she’s also the photographer) is as appealing to gastronomic-minded omnivores as it is to vegans. It was one of our Best New Cookbooks of 2022. Read our review.

$33 at Bookshop - buy now

$27 at Amazon - buy now

Madhur Jaffrey’s 2015 classic is one of our all-time faves. Read our review.

$38 at Amazon - buy now

Andrea Nguyen is the undisputed queen of Vietnamese home cooking in America, from experienced cooks who grew up in Vietnam to those just diving in. Read more. Watch our Q & A with the author.

$23 at Bookshop - buy now

$22 at Amazon - buy now

The Leung family behind the wonderful cooking website of the same name brings us this vivacious volume of Chinese and Chinese-American favorites. Read our review.

$33 at Bookshop - buy now

$28 at Amazon - buy now

This 2024 title from superhero chef José Andrés is outstanding — one of our favorite new titles in recent years. Read our review.

$42 at Bookshop - buy now

$30 at Amazon - buy now

As a cook, I learned so much from the late, great Judy Rodgers, whom I consider one of the great chef-restaurateurs and cookbook authors of all time. She was chef-owner, of course, of San Francisco's Zuni Cafe, which continues to thrill diners with its famous roast chicken. When I'm seeking inspiration, this is often the book I grab, as I adore the aesthetic.

$37 at Bookshop - buy now