Best Cooking & Food Books

From the Fixer Upper star and Magnolia founder, a collection of approachable, comforting family recipes built around the idea that a shared table is the heart of a home.

Jennifer Segal's second cookbook, smartly split between 70 quick-fix weeknight dinners and 30 more indulgent weekend recipes, all with her trademark foolproof reliability.

The follow-up to Ottolenghi's game-changing Plenty, featuring more vegetable-focused recipes that combine Middle Eastern, Mediterranean, and Asian influences with his signature bold flavours.

Deb Perelman's second cookbook, a collection of unfussy, obsessively tested everyday recipes designed for the meals home cooks actually make day in and day out.

Deb Perelman's third cookbook, a collection of new classics — the keeper recipes built to be made for years, refined to Smitten Kitchen's exacting, obsessively tested standard.

A Whole30-endorsed collection of healthy, wholesome weeknight recipes that prove eating well can be genuinely satisfying — gluten-free, dairy-free, and grain-free comfort food the whole family will eat.

Michael Solomonov brings the acclaimed flavors of his Zahav restaurant into the home kitchen, with approachable Israeli recipes for everyday cooking and gatherings, rooted in hospitality and the warmth of cooking for the people you love.

Chrissy Teigen's third cookbook, gathering crowd-pleasing recipes made for sharing — the food you cook to bring people together, in her warm, funny, unfiltered style.

Chrissy Teigen's second cookbook, serving up more indulgent, crave-worthy comfort food and family Thai dishes in her funny, unfiltered voice.

The celebrity cookbook that turned out to be genuinely great — model and personality Chrissy Teigen's collection of unpretentious, indulgent comfort food, from family Thai dishes to gloriously over-the-top crowd-pleasers.

Tieghan Gerard's debut cookbook, gathering the bold, comforting, beautifully photographed recipes that built Half Baked Harvest into one of the most popular food brands in the world.

Tieghan Gerard's collection of more than 120 all-new recipes for balanced, flexible, feel-good meals, bringing the Half Baked Harvest flavour to everyday cooking with a lighter, more adaptable touch.

Tieghan Gerard's collection of quick, cozy, comforting recipes that bring the Half Baked Harvest flavour to fast, feel-good meals for busy days and snug nights in.

From the wildly popular Half Baked Harvest brand, a collection of bold, flavour-forward comfort-food recipes streamlined for busy weeknights — using the slow cooker, Instant Pot, and smart make-ahead steps.

Mark Bittman's comprehensive all-purpose baking reference — 2,000 recipes and variations covering everything from breads and cakes to pies, cookies, and pastries through his signature technique-first approach.

Alex Snodgrass's second cookbook, offering 105 laid-back, healthy, and wholesome recipes that bring joy and balance back to the family table with a relaxed, flexible approach.

Mark Bittman's argument for eating less meat and more plants — for the sake of health and the planet — paired with practical strategies and more than 75 recipes that make conscious eating realistic for ordinary cooks.

Four plants — apple, tulip, cannabis, potato — and four human desires they satisfy — sweetness, beauty, intoxication, control. Pollan inverts the usual perspective: instead of humans cultivating plants, the plants are manipulating humans to spread their genes. A new way of thinking about co-evolution.

Mark Bittman's flexible, part-time approach to plant-based eating — vegan before 6:00 p.m., then a sensible dinner — built to improve health and lose weight without the rigidity of a full-time diet, with strategies and recipes to make it work.

From the hugely popular Once Upon a Chef blog, a professionally trained chef's collection of 100 approachable, foolproof recipes refined for busy home cooks and their families.

Joshua McFadden's companion to Six Seasons, applying his bold, flavour-forward, seasonal approach to grains — from salads and soups to pizzas, breads, and beyond.

David Chang's memoir and cookbook tells the story of how a Korean-American chef opened a ramen shop with almost no money and built one of the most influential restaurant empires in American culinary history.

Michael Pollan traces four meals from their origins to the table — industrial, industrial organic, local pastoral, and hunted-gathered — and asks what we should eat in a world of infinite choice.

Michael Pollan's response to the nutritionism that has dominated American food culture — a short, elegant argument that the answer to the question of what to eat is simpler than the food industry and nutrition science want us to believe.