“What are the best Cookbooks of 2017?” We aggregated 62 year-end lists and ranked the 435 unique titles by how many times they appeared in an attempt to answer that very question!

There are thousands of year-end lists released every year and like we do in our weekly Best Book articles, we wanted to see which books appear the most. The top 45 books, all of which appeared on 4 or more best Cookbook lists, are ranked below with images, summaries, and links for more information or to purchase. The remaining 375+ books, as well as the top book lists, are at the bottom of the page.

Make sure to take a look at our other Best of 2017 book lists:

• The Best Fiction Books of 2017
• The Best Nonfiction Books of 2017
• The Best Science Fiction & Fantasy Books of 2017
• The Best Science & Nature Books of 2017
• The Best Graphic Novels & Comics Books of 2017
• The Best Art & Photography & Coffee Table Books of 2017
• The Best Books All Categories of 2017
• The Best Biography & Memoir Books of 2017
• The Best Poetry Books of 2017
• The Best History Books of 2017
• The Best Children’s Books of 2017
• The Best Audiobooks of 2017

You can also take a look at our Best Cook books from last year as well as all the other Best 2016 articles!

Happy Scrolling!

Top 45 Cookbooks Of 2017

45 .) Bread is Gold by Massimo Bottura

Lists It Appears On:

• Eat Your Books
• Evening Standard
• Uproxx
• Vice

Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world’s top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.

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44 .) By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail by Thad Vogler

Lists It Appears On:

• KCRW
• San Francisco Chronicle 2
• Smithsonian
• Wine Enthusiast

“Thad Vogler, owner of San Francisco’s acclaimed Bar Agricole and Trou Normand, is one of the most important people in the beverage industry today. He’s a man on a mission to bring “grower spirits”—spirits with provenance, made in the traditional way by individuals rather than by mass conglomerates—to the public eye, before they disappear completely.

We care so much about the food we eat: how it is made, by whom, and where. Yet we are far less careful about the spirits we drink, often allowing the biggest brands with the most marketing dollars to control the narrative. In By the Smoke and the Smell, Vogler is here to set the record straight. This remarkable memoir is the first book to ask the tough questions about the booze industry: where our spirits come from, who makes them, and at what cost.

By the Smoke and the Smell is also a celebration of the people and places behind the most singular, life-changing spirits on earth. Vogler takes us to Normandy, where we drink calvados with lovable Vikings; to Cuba, a country where Vogler lived for a time, and that has so much more to offer than cigars, classic cars, and mojitos; to the jagged cliffs and crystal-clear lochs of Scotland; to Northern Ireland, Oaxaca, Armagnac, Cognac, Kentucky, and California. Alternately hilarious and heartfelt, Vogler’s memoir will open your eyes to the rich world of traditional, small-scale distilling—and in the process, it will completely change the way you think about and buy spirits.”

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43 .) Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall by Paul Kahan

Lists It Appears On:

• Eat Your Books
• Food Sided
• Steele House Kitchen
• The Takeout

The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.

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42 .) Cork Dork: A Wine-Fueled Adventure Among The Obsessive Sommeliers, Big Bottle Hunters, And Rogue Scientists Who Taught Me To Live For Taste by Bianca Bosker

Lists It Appears On:

• Amazon
• Eats Cooks Reads
• NPR Books
• Smithsonian

“Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.”

With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever.”

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41 .) Farm to Chef: Cooking Through The Seasons by Lynn Crawford

Lists It Appears On:

• Eat Your Books
• Now Toronto
• Styled to Sparkle
• The Globe & Mail

There’s nothing more satisfying than going to a farmer’s market, picking out the freshest produce and creating vibrant recipes to showcase those ingredients. Farm to Chef comes to life with Lynn Crawford’s passion for seasonal cooking and takes readers on a year-long journey with 140 original recipes, organized by season. You’ll discover how easy it is to prepare fresh market ingredients, with a range of the chef’s favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months.

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40 .) Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains by Tieghan Gerard

Lists It Appears On:

• Amazon
• BookBub Blog
• Daily News Philly
• Food Network

“Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.

While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.”

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39 .) In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison

Lists It Appears On:

• Amazon
• Eat Your Books
• Newsday
• Waterstones

“In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.

Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison–and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.”

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38 .) Lisboeta: Recipes from Portugal’s City of Light by Nuno Mendes

Lists It Appears On:

• Gourmet Traveller
• Just Go Places
• Ms Marmitelover
• The Guardian 3

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37 .) Naturally Nourished: Inventive Vegetarian Recipes That Come Together Quickly by Sarah Britton

Lists It Appears On:

• Eat Your Books
• Mind Body Green
• Ms Marmitelover
• Waterstones

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36 .) On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox

Lists It Appears On:

• Eat Your Books
• Remodelista
• San Francisco Chronicle
• Waterstones

Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America’s most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.

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35 .) Ostro: The Pleasure that Comes from Slowing Down and Cooking with Simple Ingredients by Julia Busuttil Nishimura

Lists It Appears On:

• Eat Your Books
• Gourmet Traveller
• Readings
• The New Daily

“Julia Busuttil Nishimura has gained a strong and loyal following for her generous, uncomplicated, seasonal food. Her interpretations of dishes from Italy and the Mediterranean feel both timelessly familiar and altogether fresh and new. This is modern Australian eating with respect for the past.

Julia guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as ricotta tortelloni with butter, sage and hazelnuts or taleggio and potato pizza. She also shares plenty of flavourful salads and simple meals for days when time is scarce, such as roasted cauliflower and wheat salad or tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn’t be overly complicated. As Julia shows us, some of the best recipes are those that have been passed down the generations and streamlined to perfection along the way, such as the perfect lemon olive oil cake. But we also need the odd show-stopper like a chocolate layer cake with espresso frosting on standby for special occasions!”

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34 .) The Chef and the Slow Cooker by Hugh Acheson

Lists It Appears On:

• Eat Your Books
• Esquire
• Southern Living
• Wired

Hugh Acheson brings a chef’s mind to the slow cooker, with 100 recipes showing readers how an appliance generally relegated to convenience cooking can open up many culinary doors. Hugh celebrates America’s old countertop stalwart with fresh, convenient slow cooker recipes with a chef’s twist, dishes like brisket with soy, orange, ginger, and star anise, or pork shoulder braised in milk with fennel and raisins. But where it gets really fun is when Hugh shows what a slow cooker can really do, things like poaching and holding eggs at the perfect temperature for your brunch party, or for making easy duck confit, or for the simplest stocks and richest overnight ramen broth. There’s even a section of jams, preserves, and desserts, so your slow cooker can be your BFF in the kitchen morning, noon, and night.

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33 .) The Home Cook: Recipes to Know by Heart by Alex Guarnaschelli

Lists It Appears On:

• • Chatelaine
  • Food Network
  • Southern Living
  • The Mercury News

For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.

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.32) The Sullivan Street Bakery Cookbook by Jim Lahey and Maya Joseph

Lists It Appears On:

• Amazon
• Food Network
• The Atlantic
• The New York Times

Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.

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31 .) What She Ate: Six Remarkable Women And The Food That Tells Their Stories by Laura Shapiro

Lists It Appears On:

• Civil Eats
• KCRW
• Noted
• NPR Books

“Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table.

What She Ate is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.”

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30 .) America The Great Cookbook by Joe Yonan

Lists It Appears On:

• Esquire
• San Francisco Chronicle
• The Mercury News
• wbur
• Wine Enthusiast

“This one-of-a-kind, freshly photographed recipe collection presents portraits of America’s foremost food personalities and their intimate stories about food, family, and their passion for cooking — each accompanied by one or more of their personal signature dishes and family favorites.

From well-known chefs and TV personalities like Mario Batali, Buddy Valastro, and Carla Hall to culinary revolutionaries such as David Chang, Michael Voltaggio, and Dan Barber, 100 of America’s top food personalities share their most treasured home recipes in America The Great Cookbook. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights what is the very best about America and its rich culinary traditions. With a unique cover designed by renowned artist and letterer Jessica Hische, America The Great Cookbook is a beautiful book you can explore, share, and cook from for years to come for those that you love.
“

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29 .) Modernist Bread by Nathan Myhrvold and Francisco Migoya

Lists It Appears On:

• Amazon
• Chatelaine
• The Atlantic
• The New Daily
• Vice

Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes—uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker—whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker—to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

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28 .) Night + Market: Delicious Thai Food to Facilitate Drinking And Fun-Having Amongst Friends by Kris Yenbamroon

Lists It Appears On:

• Eat Your Books
• Huffington Post
• San Francisco Chronicle
• Vice
• wbur

“If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life.

Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.”

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27 .) The Christmas Chronicles: Notes, Stories & 100 Essential Recipes for Midwinter by Nigel Slater

Lists It Appears On:

• Evening Standard
• The Guardian 2
• The Guardian 3
• The Irish Times
• Waterstones

From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice. The Christmas Chronicles is the story of Nigel Slater’s love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months. Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comté and Taleggio, salt crust potatoes with blue cheese and goat’s curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread. Packed with feasts, folktales, myths and memoir and all told in Nigel’s warm and intimate signature style, The Christmas Chronicles is the only book you’ll ever need for winter.

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26 .) At My Table by Nigella Lawson

Lists It Appears On:

• Evening Standard
• The Guardian 2
• The Guardian 3
• The Happy Foodie
• The Irish Times
• The JC

“Nigella Lawson is every home cook’s goddess, and in this new book she returns to celebrating the food she loves to cook for friends and family every day. As Nigella writes, “”The food in this book, that comes from my kitchen, is eaten at my table, and will be eaten at yours, is the food I have always loved cooking. It doesn’t require technique, dexterity or expertise, none of which I lay claim to. Life is complicated; cooking doesn’t have to be.””

At My Table includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chili Mint Lamb Cutlets; plus a collection of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa.

The recipes are warming, comforting, and inspirational, from new riffs on classic dishes–including Chicken Fricassee and Sticky Toffee Pudding–to adventures in a host of new dishes and ingredients, like White Miso Hummus. And, no Nigella cookbook would be complete without sweet treats; At My Table is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraiche set to become family favorites.”

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25 .) David Tanis Market Cooking: Recipes and Revelations by David Tanis

Lists It Appears On:

• Eat Your Books
• Kitchen Arts & Letters
• Remodelista
• Southern Living
• Wide Open Eats
• Wired

“Sections on universal ingredients—such as alliums (garlic, onion, shallots, leeks, etc.)—offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results.

A masterwork of recipes, approach, technique, and philosophy, David Tanis Market Cooking is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis’s incomparable career: Food doesn’t have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore.”

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24 .) Dinner In An Instant: 75 Modern Recipes For Your Pressure Cooker, Multicooker And Instant Pot by Melissa Clark

Lists It Appears On:

• BookBub Blog
• Chatelaine
• NPR Books
• Steele House Kitchen
• Wide Open Eats
• Wired

“Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Crème Brulee.
Dinner in an Instant provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners.”

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23 .) Downtime: Deliciousness At Home by Nadine Levy Redzepi

Lists It Appears On:

• Esquire
• Remodelista
• San Francisco Chronicle
• Southern Living
• The Guardian 3
• Uproxx

“When you’re married to Noma’s Rene Redzepi you never know who might drop by for dinner…So Nadine Redzepi has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family–and makes family feel special every single day. Gone are the days when the cook is expected to labor alone in the kitchen while family or guests wait for their meal. In the Redzepi home everyone gravitates toward the kitchen to socialize, help, or graze on tasty bites while dinner is prepared, and Nadine wouldn’t have it any other way.

Her culinary mantra – pair the very best ingredients with restaurant-inflected techniques that make the most of out their inherent flavors — puts deliciousness at home well within reach for cooks of all levels. In Nadine’s confident hands, weeknight mainstays like tomato bruschetta, pan-seared pork chops, slow-roasted salmon, or dark, fudgy brownies feel new again. Each recipe is studded with tips to help cooks build confidence and expertise as they cook, as well as restaurant-ready techniques that contribute precision, flavor, and plate appeal to even down-to-earth preparations. With a newfound mastery of essential building blocks like homemade mayonnaise and beurre blanc, a flavorful tomato sauce, or a genius do-it-all cake batter that can be reinvented in a myriad of ways, creating showstoppers like White Asparagus with Truffle Sauce; Rotini with Spicy Chicken Liver Sauce; or a decadent Giant Macaron Cake – just as Nadine does on a daily basis–soon becomes second nature.”

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22 .) Feed the Resistance: Recipes + Ideas for Getting Involved by Julia Turshen

Lists It Appears On:

• Civil Eats
• Eat Your Books
• Epicurious
• San Francisco Chronicle
• Vice
• wbur

From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism—with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. These dishes foster community and provide sustenance for the mind and soul, including a dozen of the healthy, affordable recipes Turshen is known for, plus over 15 more recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources, and essays from activists in the worlds of food, politics, and social causes, Feed the Resistance is a must have handbook for anyone hoping to make a difference.

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21 .) Kaukasis by Olia Hercules

Lists It Appears On:

• Eat Your Books
• Evening Standard
• KCRW
• National Post
• The Atlantic
• The Guardian 2

“Award-winning cookbook author Olia Hercules takes a culinary trip through the Caucasus—the vibrant region that bridges Europe and Asia —and share the recipes, stories, and striking images of this rich region.

In this gorgeous cookbook, Olia Hercules shares more than 100 dishes that celebrate the food, flavors, and unique culinary heritage of the Caucasus—Georgia, Azerbaijan, Armenia, Iran, Russian, and Turkey. Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new.”

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20 .) The Potlikker Papers: A Food History Of The Modern South by John T. Edge

Lists It Appears On:

• Civil Eats
• KCRW
• NPR Books
• San Francisco Chronicle 2
• Smithsonian
• Wine Enthusiast

“Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine.

Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. “

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19 .) The Sioux Chef’s Indigenous Kitchen by Sean Sherman

Lists It Appears On:

• Civil Eats
• Eat Your Books
• NPR Books
• San Francisco Chronicle
• Smithsonian
• Uproxx

“Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.

Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.”

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18 .) Unforgettable: The Bold Flavors Paula Wolfert’s Renegade Life by Emily Kaiser Thelin

Lists It Appears On:

• Eat Your Books
• Newsday
• San Francisco Chronicle
• The Atlantic
• The Mercury News
• wbur

“The gripping narrative traces the arc of Wolfert’s career, from her Brooklyn childhood to her adventures in the farthest corners of the Mediterranean: from nights spent with Beat Generation icons like Allen Ginsberg, to working with the great James Beard; from living in Morocco at a time when it really was like a fourteenth century culture, to bringing international food to America’s kitchens through magazines and cookbooks.

Anecdotes and adventuresome stories come from Paula’s extensive personal archive, interviews with Paula herself, and dozens of interviews with food writers and chefs whom she influenced and influenced her-including Alice Waters,Thomas Keller, Diana Kennedy, André Daguin, and Jacques Pepin.

Wolfert’s recipes are like no other: each is a new discovery, yielding incredible flavors, using unusual techniques and ingredients, often with an incredible backstory. And the recipes are organized into menus inspired by Wolfert’s life and travels–such as James Beard’s Easy Entertaining menu; a Moroccan Party; and a Slow and Easy Feast.”

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17 .) 5 Ingredients: Quick And Easy Food by Jamie Oliver

Lists It Appears On:

• Big Spud
• Chatelaine
• Evening Standard
• Goodreads
• The Globe & Mail
• The Happy Foodie
• The Irish Times

“Cooking doesn’t have to be complicated – that’s why Jamie’s 5 Ingredients – Quick & Easy Food is sure to become your new best friend in the kitchen.

It’s all about making the journey to good food very, very simple. Every recipe uses just five key ingredients, ensuring you can get a meal together fast, whether it’s finished and on the table in a flash, or after minimal hands-on prep, you’ve let the oven do the hard work for you. It’s about spending a little time to deliver a lot of flavour.

Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.”

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16 .) Dinner by Melissa Clark

Lists It Appears On:

• Eat Your Books
• Epicurious
• How Sweet Eats
• KCRW
• Kitchen Arts & Letters
• The Globe & Mail
• wbur

“Each recipe in New York Times columnist Melissa Clark’s Dinner is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—or be paired with a simple salad or fresh bread on the side. This is what Melissa Clark means by changing the game.

Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of recipes. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. “

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15 .) Guerrilla Tacos: Recipes from the Streets of L.A. by Wesley Avila and Richard Parks III; Bäco: Vivid Recipes from the Heart of Los Angeles

Lists It Appears On:

• Daily News Philly
• Esquire
• Food Network
• KCRW
• San Francisco Chronicle
• Vice
• Wide Open Eats

In a town overrun with taco trucks, Wes Avila’s Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by living legend Jonathan Gold. Avila’s approach stands out in a crowded field because it’s unique; the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

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14 .) Meehan’s Bartender Manual by Jim Meehan

Lists It Appears On:

• Eat Your Books
• KCRW
• Kitchen Arts & Letters
• Newsday
• Uproxx
• Vice
• wbur

“Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.

The book also includes recipes for 100 cocktail classics–including Meehan originals–plus insights as to why he makes them the way he does, offering unprecedented access to a top bartender’s creative process. Organized by spirit base, the recipes contain detailed annotations and are accompanied by fine art photographer Doron Gild’s breathtaking, full-color photos. Thoughtful contributions from more than 50 colleagues around the world who’ve greatly contributed to global cocktail culture further contextualize Meehan’s philosophy. Timeless black-and-white portraits of these industry experts round out this comprehensive tome.”

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13 .) Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt

Lists It Appears On:

• Amazon
• BookBub Blog
• Chatelaine
• Epicurious
• Remodelista
• San Francisco Chronicle
• Thrillist

“An all-purpose, comprehensive cookbook with 200 recipes for the whole-foods way people want to eat and bake at home today, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco’s acclaimed Tartine Bakery.

Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates professional expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, do-able gathering-size meals, and dreamy desserts, Tartine All Day is the hard-working cookbook that will guide and inspire home cooks in new and enduring ways.”

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12 .) The Modern Cook’s Year by Anna Jones

Lists It Appears On:

• Eat Your Books
• Chatelaine
• Noted
• The Guardian 2
• The Guardian 3
• The Irish Times
• Waterstones

An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients. Divided into six seasons, Anna Jones’s long-awaited new cook book contains over 250 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year. The Modern Cook’s Year includes: Start of the Year: Spelt with pickled pears and pink leaves and Chocolate and blood orange freezer cake; First Warm Days of Spring: Elderflower dressed broad beans and leaves with burrata and Chickpea farinata with slow cooked courgettes; Herald of Spring: Spring chickpea soup with salted lemons and Rhubarb and rose geranium frozen yoghurt; Summer: Smoked aubergine flatbreads and Beetroot tops tart; Autumn: Orzo with tomatoes and feta and Honey, lemon and coriander seed cake; Winter: Velvet squash broth with miso and soba and Chocolate rye porridge with quick honey pears. Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic.

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11 .) The Palestinian Table by Reem Kassis

Lists It Appears On:

• Eat Your Books
• Huffington Post
• National Post
• NPR Books
• San Francisco Chronicle
• The Guardian 3
• Uproxx

“While interest in Middle Eastern cuisines has blossomed, the nuances of Palestinian food have remained relatively unexplored – until now. The Palestinian Table is a visual feast of stunning, authentic dishes that demonstrate the true depth of this cuisine. But this is more than just a cookbook; author Reem Kassis truly creates a sense of ‘place,’ exploring the importance of heritage and community through her recipes and stories.

In her debut cookbook, Reem Kassis weaves a tapestry of local customs,context, personal anecdotes and traditions of Palestinian life and cooking. Ranging from simple breakfasts to celebratory dishes fit for a feast, recipes are accompanied by specially commissioned photographs, bringing these vibrant dishes to life. This striking book takes readers on a gastronomic journey across Palestine, showcasing the rich culinary history of the area.”

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10 .) The Pioneer Woman Cooks: Come and Get It! by Ree Drummond

Lists It Appears On:

• Amazon
• BookBub Blog
• Food Network
• How Sweet Eats
• Southern Living
• Thrillist
• Wide Open Eats

“For home cooks, nothing beats preparing a long, leisurely dinner for your family, stirring slowly, seasoning gradually, and savoring every flavorful step.

Screeeeeech! Reality check! Okay, let’s face it: With school, sports, work, obligations, and activities pulling us in a million directions, not many of us can spend that amount of time in the kitchen anymore! What we really need are simple, scrumptious, doable recipes that solve the challenge of serving up hearty, satisfying food (that tastes amazing!) day after day, week after week without falling into a rut and relying on the same old rotation of meals. Cooking should be fun, rewarding, and it definitely should feed your soul (and feed the people in your household in the process)!”

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9 .) Cherry Bombe: The Cookbook by Kerry Diamond and Claudia Wu

Lists It Appears On:

• Chatelaine
• Eat Your Books
• Food Network
• How Sweet Eats
• Huffington Post
• Post Gazette
• San Francisco Chronicle
• The Mercury News

It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today

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8 .) Istanbul And Beyond: Exploring The Diverse Cuisines Of Turkey by Robyn Eckhardt

Lists It Appears On:

• Eat Your Books
• Huffington Post
• KCRW
• Library Journal
• National Post
• NPR Books
• San Francisco Chronicle
• wbur

Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia.

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7 .) Dining In: Highly Cookable Recipes by Alison Roman

Lists It Appears On:

• BookBub Blog
• Chatelaine
• Eat Your Books
• Epicurious
• Food Network
• Huffington Post
• KCRW
• Newsday
• NPR Books
• San Francisco Chronicle
• Southern Living
• wbur

Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavors, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). Roman’s recipes set today’s trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za’atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. Cooking through DINING IN will be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.

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6 .) The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty

Lists It Appears On:

• Amazon
• BookBub Blog
• Civil Eats
• Goodreads
• KCRW
• Ms Marmitelover
• NPR Books
• San Francisco Chronicle 2
• Smithsonian
• Southern Living
• Thrillist
• Uproxx

“A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who “”owns”” it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.”

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5 .) BraveTart: Iconic American Desserts by Stella Parks

Lists It Appears On:

• Amazon
• BookBub Blog
• Daily News Philly
• Eat Your Books
• Goodreads
• How Sweet Eats
• KCRW
• San Francisco Chronicle
• Southern Living
• Steele House Kitchen
• The Atlantic
• The Globe & Mail
• The New York Times
• Wide Open Eats

From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations―in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

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4 .) Six Seasons: A New Way with Vegetables by Joshua McFadden and Martha Holmberg

Lists It Appears On:

• Amazon
• BookBub Blog
• Eat Your Books
• Epicurious
• Food Network
• Kitchen Arts & Letters
• Library Journal
• Newsday
• Southern Living
• The Atlantic
• The Globe & Mail
• Uproxx
• Waterstones
• Wide Open Eats

“Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.”

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3 .) Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat

Lists It Appears On:

• Amazon
• BookBub Blog
• Chatelaine
• Eat Your Books
• Goodreads
• KCRW
• Kitchen Arts & Letters
• Newsday
• NPR Books
• San Francisco Chronicle
• The Atlantic
• The Globe & Mail
• The Guardian 3
• Uproxx
• Vice
• wbur

“In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.”

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2 .) Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman

Lists It Appears On:

• Amazon
• BookBub Blog
• Chatelaine
• Daily News Philly
• Eat Your Books
• Food Network
• Goodreads
• Huffington Post
• Kitchen Arts & Letters
• Ms Marmitelover
• NPR Books
• Southern Living
• The JC
• The Takeout
• Wide Open Eats
• wbur

“Deb thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about.

You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). “

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1 .) Sweet: Desserts From London’s Ottolenghi by Yotam Ottolenghi

Lists It Appears On:

• Amazon
• BookBub Blog
• Chatelaine
• Eat Your Books
• Epicurious
• Evening Standard
• How Sweet Eats
• Huffington Post
• Library Journal
• Noted
• NPR Books
• Readings
• Remodelista
• Steele House Kitchen
• The Globe & Mail
• The Guardian 2
• The Guardian 3
• The Happy Foodie
• The Irish Times
• The New Daily
• The New York Times
• Waterstones
• Wide Open Eats
• Just Go Places

Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he’s known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi’s signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker’s dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.

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The 375+ Additional Best Cook Books Of 2017

62 Best Cook Book Sources/Lists Of 2017