The Noma Guide to Fermentation
Beyond typical kimchi and sauerkraut, the book explores koji, kombuchas, shoyus, misos, and more....
Ingredient
Ali Bouzari explores the eight fundamentals of food—water, sugar, carbohydrates, lipids, proteins, minerals, gase...
The Food Lab
Serious Eats' J. Kenji López-Alt celebrates the intersection of science and food....
somethingtofoodabout
Crisp photography accompanies Questlove’s dialogues with 10 avant-garde chefs....
Institut Paul Bocuse Gastronomique
A hefty 700-page reference tome from the Institut Paul Bocuse....
Sous Vide
Hugh Acheson once again celebrates the art of the slow-cooked meal in this guide to cooking sous vide....
Waste Not
The James Beard Foundation tasked chef-authors from around the country to explore cooking with food scraps....
Vegetables Unleashed
Celebrate the earth’s bounty with star chef José Andrés and writer Matt Goulding's plant-focused cookbook....
Learn Something New
With stay-at-home directives happening throughout the world, we all have time to catch up on our reading—and brus...
A Wealth of Insight
For A Wealth of Insight: The World's Best Chefs on Creativity, Leadership, and Perfection, author and jour...
Give the Gift of Sous Vide
Beautiful cookbooks and reliable equipment are available to sous vide chefs at all levels, from novices to masters....
Sous Vide Hits the Newest Edition of Joy of Cooking
Featuring 600 new recipes, the 2019 cookbook is also a reference guide for the slow-cooking method....
The Flavor Matrix
A revolutionary new cookbook by celebrity chef James Briscione, The Flavor Matrix (Houghton Mifflin Harcou...
Sous-Vide Made Simple
A sous vide pioneer shows readers how to make everyday dinners easier....
The New Pie
After honing an award-winning love of baking, two doctors wrote a scientific take on the beloved crust-and-filling ...
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Part cookbook, part food-science explainer, Nosrat’s book on the “elements” of cooking aims to break down the...
Give Good Gifts: The 2018 Guide
We’ve gathered our favorite items for that special gourmet on your list. From cle...
Flavor: The Science of our Most Neglected Sense
Science writer (and food lover) Bob Holmes uncovers the scientific nuance of taste....
EveryDayCook
What can you expect from Alton Brown’s latest cookbook? His signature blend of sc...
Moto: The Cookbook
A posthumous cookbook by the late Homaro Cantu celebrates his Willy Wonka-esque approach to modernist...
The Nordic Kitchen
Danish chef and entrepreneur Claus Meyer has a vision for Nordic cooking that invol...
WD-50: The Cookbook
Wylie Dufresne’s wd~50 changed the way the Lower East Side ate and the way modern...
Mouthfeel: How Texture Makes Taste
What makes a dish go from everyday to decadent? It’s often the texture that trans...
On Vegetables: Modern Recipes for the Home Kitchen
The vegetarian cookbook, by celebrated plant-focused chef Jeremy Fox, celebrates the meat-free meal....
Unnaturally Delicious
Food and agricultural economist Jayson Lusk puts an optimistic spin on the ongoing ...
The Photography of Modernist Cuisine
Nathan Myhrvold’s photography tome showcases the marriage of food and science in breathtaking color....
Koreatown
This ode to Korean-American cooking is packed full of 100+ recipes for umami-filled dishes....
Taste
A veteran food developer and tastemaker in the food technology field uses the five senses to help you understand wh...
Heston Blumenthal at Home
After years of scientific and culinary advances at The Fat Duck, Blumenthal shares his knowledge with home cooks....
Under Pressure: Cooking Sous Vide
Thomas Keller's 295-page tome on the intricacies of sous vide is nothing short of a work of art....
Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients
Guy Crosby and the editorial brains behind Cook's Illustrated play with the dos and don'ts of modern cooking....
