Cookbooks
A re-release of the essential River Cafe cookbook, a beautiful compendium of vegetarian Indian cooking, and more.
Christine Muhlke
Molly Yeh cooked with yogurt every day for six months—and she's still not sick of it.
Molly Yeh
“It wasn’t really about getting fed. It was about tying ourselves to a world that had existed for a long, long time.”
James Syhabout with John Birdsall
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Vegetarian cookbooks are filling our shelves these days! Here are a few we're psyched about.
Her new cookbook, Black Girl Baking, tells the story of a life through food.
Aliza Abarbanel
"I'm going to cook who I am. I know who I am now."
Aliza Abarbanel
The undefeated boxing champ still works out hard—then makes her kids something called “breakfast spaghetti.”
Alex Beggs
So you probably should, too.
Alex Beggs
The Instant Pot dominated 2017, but it's just getting started.
Alex Beggs
You didn’t know you needed a hot chocolate pot, did you?
Alex Beggs
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Vegans love what every food person loves: gadgets, cookbooks, and truly great (non-dairy) cheese.
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12 cookbooks for every type of person you have to buy for this year, even Cousin Matthew.
Success not guaranteed unless administered by a licensed housedress-wearing tough-as-nails Russian grandmother.
Bonnie Frumkin Morales
Plus all sales from this cookbook benefit Planned Parenthood.
Aliza Abarbanel
People often think the 'Top Chef' winner cooks Asian cuisine, but the truth is she has only made Korean food once.
Alyse Whitney
Wine, beer, cocktails—pick your poison, there's a book for you.
Alex Beggs
Deb Perelman was one of the original food bloggers—so what’s next?
Alex Beggs
Book a trip to Kent and head straight to The Sportsman.
Phaidon
A funny and heartbreaking excerpt from Wes Avila's Guerrilla Tacos cookbook.
Alex Beggs
And how to save ANY dessert that's gone wrong. The secret of the universe.
Alex Beggs
"By the time you’re actually ready to eat, you realize that the social context in which you’re making it matters as much as the food itself."
Kris Yenbamroong
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Consider these your required reading.
The transformative power of cooking with blood, guts and off-cuts.
Amiel Stanek
It's the book our food director pulls off the shelf again and again.
Carla Lalli Music