Salt, Fat, Acid, Heat

Samin Nosrat

Novice cooks will find this book does what it promises: teaches you how to cook well. But as an experienced (if amateur) cook myself, I also found a useful framework for thinking about my own cooking, not to mention a few new best practices.


Michael Solomonov & Steven Cook

This has rapidly become my go-to cookbook.

I’ve been a fan of Smitten Kitchen for years, so it’s delightful to see her recipes and photography pulled together into such a lovely package. Perelman’s style is enthusiastic and never fussy; the recipes are simple but attentive to just the right details.

A wonderfully written primer on cooking with whole grains, with excellent recipes as well as guidance on equipment and techniques.

Omnivore’s Dilemma

Michael Pollan

Worth the hype, not because of the widely-hailed subject matter but because of the extraordinary writing.

Against the Grain

Richard Manning

A revisionist history that argues that we traded away much of our humanity in exchange for the little bit of security that agriculture promised.