Our favorite cookbooks
There are numerous cooking books on every cooking style, region, and cuisine. Here is a list of what we used, and came to rely on. They are earmarked on our kitchen shelf.
Please note we have no affiliation with the Authors or publishers of these books.
Every cook has their favorite cookbook. Below is a list of what we came to love.
Basic Cooking technique books
How To Cook Everything by Mark Bittman
The ultimate kitchen companion completely updated and Revised Twentieth Anniversary Edition. This was my first serious cookbook purchased twenty something years ago. It is this book that taught me the basics of cooking.
How to Cook Everything The Basics by Mark Bittman
Yes. in our opinion, Bittman is that good that we placed another of his books as number 2 on our list. It teaches the basic fundamental techniques and recipes. A must for new cooks. Beautiful photographic instructions throughout.
Joy of Cooking by Irma S. Rombauer, & 4 more...
In the nearly ninety years since Irma S. Rombauer self-published Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.
Professional Cooking
The Professional Chef by The Culinary Institute of America
Essential reference for the professional chef. A must have in every restaurant kitchen.
Professional Cooking by Wayne Gisslen
Much more than a book. It is a full cooking course. It is used in numerous cooking schools as its core textbook.
Baking, Basic Technique
How to Bake Nick Malgieri
One of America's preeminent bakers and baking teachers reveals the secrets behind creating plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies.
Artisan and sourdough bread baking
Bread Alone: Bold Fresh Loaves from Your Own Hands by Daniel
In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques.
Nancy Silverton's Breads from the La Brea Bakery by Nancy Silverton
From the two-week process of creating the starter to the ingredients and equipment needed, to the required temperature control needed for the perfect loaf, beginner and advanced bread makers and bakers will enjoy this incredible, classic cookbook.
Professional Baking and Pasty
Professional Baking by Wayne Gisslen
More than a book. It is a full baking course. It is used in numerous cooking schools as the curriculum for its baking classes.
Practical Baking by William J. Sultan
Retail Bakers of yesteryear used it as their manual. Now out of print. Represents the baking techniques and recipes used for most of the 20th century. Especially in the Northeast. From Boston to Baltimore.
Do you have a favorite cookbook? We would like to hear about it. Kindly let us know in the comments below. Please let our readers know what you liked about it, and how it worked for you. Thank you.
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