Explore our curated collection of cooking & food book reviews and recommendations.
J. Kenji López-Alt's The Food Lab is a James Beard Award-winning cookbook and New York Times bestseller that applies the scientific method to nearly 300 savory American recipes, explaining the underlying chemistry and physics of cooking so that home cooks understand not just what to do, but why it works. This review assesses the book's content, organisation, and published critical reception — not a kitchen test.
Apr 25, 2026
Cook This Book: Techniques That Teach by Molly Baz (Clarkson Potter, April 2021) is a New York Times bestseller and foundational cookbook designed to turn food-lovers who lack kitchen confidence into capable, improvisational cooks — named one of the best cookbooks of the year by NPR, Food52, and Taste of Home.
May 17, 2026
Ottolenghi Flavor is a New York Times bestseller and IACP Award finalist that goes beyond a standard collection of plant-based recipes, offering a structured, teachable philosophy for understanding how flavor is built — making it one of the most critically acclaimed vegetable cookbooks of its era. This review assesses the book's content, organisation, and published critical reception; it does not reflect a kitchen test.
Apr 30, 2026
A New York Times bestseller first published by Knopf in 1961 and still in print, Mastering the Art of French Cooking, Volume 1 is a foundational French cookbook co-authored by Julia Child, Simone Beck, and Louisette Bertholle, designed to translate the full logic of classic French cuisine for the American home cook — and widely credited with reshaping how the country thinks about food.
Apr 16, 2026
The Tucci Cookbook is a hardcover Italian cookbook published by Gallery Books in 2012, co-written by Stanley Tucci with his parents Joan and Stan Tucci, alongside chef Gianni Scappin and Mimi Stanley Taft, with a foreword by Mario Batali and photography by Francesco Tonelli. Built around nearly 200 recipes rooted in Italian home cooking, the book weaves family memory, wine pairings by Tyler Coleman, and the culinary legacy that runs from the Tucci household table to Big Night and beyond. This review assesses the book's content, structure, and reception from published sources — not a kitchen test.
May 12, 2026
Cook Like a Pro is Ina Garten's eleventh cookbook and a #1 New York Times bestseller, published by Clarkson Potter in October 2018. It earns its strong reception by embedding practical technique guidance — written directly in the margins of each recipe — alongside dishes such as Red Wine–Braised Short Ribs, Cauliflower Toasts with prosciutto and Gruyère, and Truffled Scrambled Eggs. The result is a cookbook designed to carry home cooks from comfortable to genuinely skilled, without abandoning the warm, accessible register that has defined Garten's work. This review assesses the book's content, structure, and published reception — not a kitchen test.
May 2, 2026
Jorge Gaviria's Masa: Techniques, Recipes is a national bestseller and James Beard Award–nominated cookbook from Chronicle Books that functions as both a comprehensive technical manual and a cultural history of masa, the nixtamalized corn dough at the heart of Mesoamerican cooking. Drawing on input from food scientists, academics, corn breeders, tortilla artisans, and home cooks, Gaviria — founder of heirloom corn supplier Masienda — guides readers from dried kernel to finished dish across 50 base recipes and 28 masa "shapes." Named a Best Cookbook of 2022 by critical coverage, Food & Wine, The Washington Post, the San Francisco Chronicle, NPR, and Saveur, and recognized as a 2023 IACP Award Finalist, it is a landmark work in the genre. This review assesses the book's content, structure, and published critical reception — not a kitchen test.
May 1, 2026
I'll Start Again Monday is a revised and condensed edition of Lysa TerKeurst's bestseller Made to Crave, reframing the struggle with unhealthy eating habits as a spiritual issue rather than a dietary one — best suited to Christian readers seeking motivation and accountability rooted in faith.
Apr 26, 2026
The Betty Crocker Cookbook, 13th Edition is a fully updated and revised reference cookbook published by Harvest on October 25, 2022, containing more than 1,300 recipes — over 375 of them new — designed to bring a century-old American culinary institution squarely into the modern home kitchen. This review assesses the book's content, organisation, and scope based on published sources, not a kitchen test.
Apr 15, 2026
America's Test Kitchen's The Complete Cooking for Two Cookbook, Gift Edition is a comprehensive hardcover resource featuring 650 re-engineered recipes designed specifically for two-person households, backed by the organization's signature test-kitchen methodology and a New York Times bestseller track record of more than 400,000 copies sold.
May 11, 2026
Published by Harvest in October 2017, Betty Crocker Lost Recipes is a cookbook that rescues from-scratch American classics — hot crab dip, applesauce doughnuts, Waldorf salad, slow cooker sauerbraten beef, and more — from the margins of modern cooking, pairing them with archival stories, anecdotes, and artwork from Betty Crocker's history. This review assesses the book's content, organisation, and reception from published sources, not a kitchen test.
Apr 29, 2026
Suzy Karadsheh's New York Times bestselling debut cookbook translates the cross-cultural flavors of the Mediterranean — spanning Greece, southern Spain, Jordan, Tunisia, Egypt, and beyond — into more than 120 weeknight-accessible recipes designed for American home kitchens, backed by the enormous following her pioneering Mediterranean food blog has built over the years.
Apr 27, 2026Search
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