Before Jacques Pépin was a master chef, he was The Apprentice.
Part history, part ecological allegory, part cookbook, and 100% great storytelling
A beautifully photographed primer to the foods and culture of Southeast Asia.
Land of Plenty was the first comprehensive English-language Sichuan cookbook.
These books make food science accessible and straightforward.
It's no exaggeration to say that Rick Bayless's output is directly responsible for my love of regional Mexican cuisine.
An essential work on Japanese home cooking for English-speaking audiences.
The big, fat, 1,300 page encyclopedia of French culinary terms that every serious cook should own.
Get to know The Food Lab's official reading list.
Check out The Food Lab's essential reads.
Stir and scrape your way to glory.
Check out The Food Lab's list of essential reads.
A memorable cookbook from the chef who introduced the US to Northern Chinese food.
A masterful book by a masterful chef.
The sharpest kitchen knife isn't always what you'd think.
A well-curated package of useful and interesting scientific tidbits, with a straightforward, "just the facts, ma'am" approach.
Jeffrey Steingarten teaches us that a good cooking article needs to be a good story first.
Michael Ruhlman's classic is Hunter S. Thompson meets Alton Brown.
It's been called "the Rosetta Stone of the culinary world," but that doesn't quite do it justice.
The memoir that injected sex, drugs, and rock and roll into the tame world of celebrity chefs.
The cookbooks that should grace every kitchen collection.
Put the tongs down.
All the equipment you need for a well-stocked pastry kitchen.
Even some of the Serious Eats staff has had to be convinced of the worthiness of these kitchen tools.