The world of fresh pasta is vast and robust, impassioned and opinionated, and completely, utterly delightful. And if you like to play with your food, I can't think of a better way to do it than with pasta. But here's the thing: pasta is also intimidating. It's technical and specific and surprisingly difficult to learn about. Here are the four most reliable, thorough texts on the market to get you started.
'cookbook' on Serious Eats
Is your CSA stressing you out? Chef Hugh Acheson of 5&10 and Empire State South in Georgia can help.
Joe Carroll of Brooklyn's acclaimed Spuyten Duyvil, Fette Sau, and St. Anselm has a passion for beer and for lesser-known regional barbecue styles. Want to learn about both? Here's his advice.
Julie Reiner, co-owner of Brooklyn's Clover Club and Manhattan's Flatiron Lounge, shares her thoughts on great bars, terrible bars, how to throw an excellent cocktail party, and the best new and vintage cocktail books.
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.
Rick Bayless wants to wean cooks off recipe dependence, but that's not to say that he's against cookbooks. His collection numbers "in the thousands." I asked Bayless a bit about his favorites, especially the lesser-known titles we should really all seek out.
Here's your guide to the best new cocktail books to check out, plus a few that should be on your radar for the next year or two to come.
Wondering which books you need in your cocktail library? Here are ten essentials—all historic and modern classics.
April Bloomfield, the chef behind New York's Spotted Pig (among other restaurants), chats with us about lesser-known cookbooks she loves and the cooking mentors she admires.
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.
Fuchsia Dunlop is one of our go-to guides for Chinese cooking. We asked her about her cooking idols and the regional Chinese cuisines we should all know more about.
"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.
The author of Bon Appetit, Y'all and Lighten Up, Y'all shares her Southern cookbook essentials, plus what people get wrong about Southern food.
Sara Forte of Sprouted Kitchen shares her sources of inspiration—the cookbooks she loves, especially those focused on making the most delicious veggie-based dishes.
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.
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.
Dana Cowin, longtime editor-in-chief of Food & Wine magazine, has a few cookbooks. In fact, she has four separate collections going at once. I asked Cowin, whose own book, Mastering My Mistakes in the Kitchen, came out in October, to pick some favorites: the best cookbooks for baking, for dinner party inspiration, and more.
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.
Like many food bloggers, Tim Mazurek of Lottie + Doof has something of a crazy cookbook collection—339 volumes, all stored in his one-bedroom Chicago apartment.
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.