'cookbook' on Serious Eats

Love Italian Food? 5 Essential Cookbooks for Your Collection

Many cookbook authors have endeavored to capture the spirit of la bella paese for anglophone readers, but only a handful of Italian cookbooks have truly succeeded in transforming our country's culinary landscape. These are the voices and volumes that stand out, the essential, inspiring, reliable texts you want on your bookshelf above all others. More

The Case for Loving Vintage Cookbooks

In the early-to-mid 20th century, Americans cooked from scratch mostly because there was no other option. They needed solutions: what to make with a brisket and not much else, or how to cope with a half a carton of milk that was smelling suspicious. You probably can't turn to Ottolenghi to use up your sour milk. But you can turn to a book that's seventy-five years old and eat exceedingly well as a result. Here are the ones that belong on your bookshelf. More

Leah Koenig on the Best Jewish Cookbooks and What People Get Wrong About Jewish Cuisine

"I'm honestly so bored of the, 'Oh my mother's potato kugel was as hard as a rock,' jokes that people make to sort of dismiss the entire category of Jewish food. That's not because potato kugel is inherently bad, it's because your mom didn't make a good one. Taken from a global perspective, Jewish cuisine—which can mean everything from knishes and brisket to smoky, charred eggplant and fried artichokes—is incredibly vibrant and adaptable," says Leah Koenig, the author of Modern Jewish Cooking. More

Cathy Erway's Favorite Cookbooks

You may know Cathy Erway from her Taiwanese cooking posts here on Serious Eats, or perhaps from her weekly podcast on the Heritage Radio Network. Most likely, you know her from her blog, Not Eating Out in New York, and the book that followed her two-year experiment avoiding restaurant food. More

Helen Rosner's Favorite Cookbooks

Helen Rosner has worked as a cookbook reviewer, cookbook editor, and cookbook writer. Before a recent move, she had close to 450 cookbooks on her shelves. Here are her thoughts on what makes a great cookbook, what bugs her about cookbooks, and which under-appreciated volumes you should read now. More

The Year in Cookbooks: Our Favorite Reads of 2014

It's a great time to be a cookbook collector. In the face of a dwindling print industry, publishers have only stepped up their game, producing more beautiful, innovative, and fun cookbooks with each passing year. 2014 has, in particular, been a year of immense variety. Here are the highlights of the year. More

Sean Brock's Favorite Cookbooks

Husk chef Sean Brock is a seed-saver and a book-hoarder, collecting old classics and community cookbooks with the aim, he says, of owning every American cookbook that was printed in 19th century. Here are a few of his favorites. More

Cookbook Review: 'Prune' is an Essential, Surprising Resource for Serious Cooks

The year Gabrielle Hamilton opened her restaurant, Prune, on the lower east side of Manhattan, she was approached about doing a cookbook. Finally, after 15 years and the wild success of her acclaimed memoir, Blood, Bones & Butter, Hamilton gives her hungry fans the cookbook they've been waiting for: Prune is a thick anthology of recipes from her restaurant, and it's as autobiographical as her previous literary effort, but in a very different way. More

Kathleen Weber's Favorite Cookbooks

A cookbook changed Kathleen Weber's life. As she writes in Della Fattoria Bread, some friends gave her a copy of The Italian Baker by Carol Field, and Weber "had never seen a baking book like it before." She immediately started making her first biga, a starter commonly used in Italian breads. "From that moment on," she writes, she "baked day and night, reading through The Italian Baker as if it were a novel [she] couldn't put down." Now Weber runs Della Fattoria bakery and café in Sonoma County with her husband and children. More

Cookbook Review: 'Downtown Italian' Delivers the Goods From a NYC Icon We Love

The powerhouse trio behind New York destinations dell'anima, L'Artusi, L'Apicio, and Anfora—beverage director Joe Campanale, chef Gabriel Thompson, and pastry chef Katherine Thompson—have joined forces again to bring their modern take on Italian dining out of lower Manhattan and into your kitchen with their new cookbook. Downtown Italian is filled with recipes that deliver the subtly novel and full-flavored dishes the trio is known for—simple Italian cooking that revels in New York sass. More

More Posts