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Recipe Books
Showing 1-50 of 2,653
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 9 times as recipe)
avg rating 4.39 — 100,605 ratings — published 2017
Ottolenghi Simple (Hardcover)
by (shelved 8 times as recipe)
avg rating 4.30 — 14,115 ratings — published 2018
Jerusalem: A Cookbook (Hardcover)
by (shelved 6 times as recipe)
avg rating 4.18 — 37,703 ratings — published 2012
Better Homes and Gardens New Cook Book (Hardcover)
by (shelved 6 times as recipe)
avg rating 4.15 — 141,467 ratings — published 1953
Rachael Ray 365: No Repeats—A Year of Deliciously Different Dinners (Paperback)
by (shelved 6 times as recipe)
avg rating 3.72 — 31,051 ratings — published 2005
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 5 times as recipe)
avg rating 4.07 — 26,690 ratings — published 1976
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 5 times as recipe)
avg rating 4.07 — 24,559 ratings — published 2008
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 5 times as recipe)
avg rating 4.31 — 26,906 ratings — published 2015
Mastering the Art of French Cooking (Hardcover)
by (shelved 5 times as recipe)
avg rating 4.25 — 79,820 ratings — published 1961
An Everlasting Meal: Cooking with Economy and Grace (Hardcover)
by (shelved 5 times as recipe)
avg rating 4.20 — 7,867 ratings — published 2011
Joy of Cooking (Hardcover)
by (shelved 5 times as recipe)
avg rating 4.12 — 202,996 ratings — published 1931
Sari-Sari Summers (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.29 — 325 ratings — published 2023
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.00 — 103,412 ratings — published 1998
Ottolenghi: The Cookbook (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.31 — 5,196 ratings — published 2008
Nothing Fancy: Unfussy Food for Having People Over (Kindle Edition)
by (shelved 4 times as recipe)
avg rating 4.15 — 3,754 ratings — published 2019
Six Seasons: A New Way with Vegetables (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.26 — 5,563 ratings — published 2017
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.39 — 12,672 ratings — published 2012
Arabesque: A Taste of Morocco, Turkey, and Lebanon (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.11 — 1,879 ratings — published 2005
Thunder Cake (Paperback)
by (shelved 4 times as recipe)
avg rating 4.38 — 7,136 ratings — published 1990
Smoothie Recipes for Weight Loss : 30 Delicious Detox, Cleanse and Green Smoothie Diet Book (Kindle Edition)
by (shelved 4 times as recipe)
avg rating 3.55 — 1,475 ratings — published 2013
Jamie's 30-Minute Meals (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.03 — 6,490 ratings — published 2010
Jamie at Home: Cook Your Way to the Good Life (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.10 — 12,997 ratings — published 2007
How to Eat: The Pleasures and Principles of Good Food (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.18 — 7,413 ratings — published 1998
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.14 — 8,293 ratings — published 2008
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Hardcover)
by (shelved 4 times as recipe)
avg rating 3.93 — 27,758 ratings — published 2007
Good Things: Recipes and Rituals to Share with People You Love (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.28 — 1,475 ratings — published
Baking Yesteryear: The Best Recipes from the 1900s to the 1980s (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.30 — 6,356 ratings — published 2023
Thug Kitchen: Eat Like You Give a F*ck (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.00 — 45,891 ratings — published 2014
Dinner: Changing the Game: A Cookbook (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.27 — 1,161 ratings — published 2017
Dragon Noodle Party (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.73 — 311 ratings — published 2022
Set Sail for Pancakes! (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.84 — 167 ratings — published
Momofuku (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.93 — 14,624 ratings — published 2009
Uncle John's City Garden (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.05 — 310 ratings — published
Soul Food Sunday (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.38 — 954 ratings — published 2021
The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.47 — 1,631 ratings — published 2021
Memory Jars (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.88 — 1,466 ratings — published 2021
Bee-bim Bop! (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.22 — 1,892 ratings — published 2005
Dessert Person: Recipes and Guidance for Baking with Confidence (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.01 — 8,849 ratings — published 2020
Ottolenghi Flavor: A Cookbook (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.37 — 2,499 ratings — published 2020
Indian-Ish: Recipes and Antics from a Modern American Family (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.15 — 3,488 ratings — published 2019
Freedom Soup: (A Haitian New Year's Tale About Family, Cultural Heritage, Traditions & the Haitian Revolution for Grades K-4 Classroom Read-Alouds and Kids Ages 5-9)
by (shelved 3 times as recipe)
avg rating 4.28 — 935 ratings — published 2019
5 Ingredients – Quick & Easy Food (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.12 — 5,043 ratings — published 2017
Apple Cake: A Gratitude (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.98 — 960 ratings — published 2019
Fry Bread: A Native American Family Story (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.39 — 7,153 ratings — published 2019
Fresh India (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.33 — 1,035 ratings — published 2016
The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York (Paperback)
by (shelved 3 times as recipe)
avg rating 3.94 — 54,619 ratings — published 1977
Bilal Cooks Daal (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.25 — 1,336 ratings — published 2019
Midnight Chicken: & Other Recipes Worth Living For (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.33 — 2,408 ratings — published 2019
“I notice you have written about mussels a few times, but you only ever mention cooking clams. I recently learned a creative mussels recipe from a Frenchwoman I met on a voyage to the Far East. I am enclosing a packet of saffron from that voyage. It is my small way of thanking you for "Letters from the Island."
For steamed mussels, in a stockpot add a generous pinch of saffron, coarsely chopped garlic, and parsley to a half cup of melted butter. The red enamel pot you mentioned in your column about racing Dungeness crabs, the one with the pockmark from your niece's Red Ryder BB gun, will do perfectly. If you can't find fresh garlic, shallots can be substituted, but in my opinion, without fresh garlic the dish isn't worth making. The Frenchwoman told me the addition of a cup or so of white wine is considered standard for this broth, but she prefers vermouth. I agree with her. It gives the dish a crisp, botanical flavor, and I can save my Chablis for drinking with my meal.”
― Love & Saffron
For steamed mussels, in a stockpot add a generous pinch of saffron, coarsely chopped garlic, and parsley to a half cup of melted butter. The red enamel pot you mentioned in your column about racing Dungeness crabs, the one with the pockmark from your niece's Red Ryder BB gun, will do perfectly. If you can't find fresh garlic, shallots can be substituted, but in my opinion, without fresh garlic the dish isn't worth making. The Frenchwoman told me the addition of a cup or so of white wine is considered standard for this broth, but she prefers vermouth. I agree with her. It gives the dish a crisp, botanical flavor, and I can save my Chablis for drinking with my meal.”
― Love & Saffron
“Guard and preserve your mystery like a chef who cannot reveal the secret to his best recipes. Remember, if you lose your mystery, you lose all your pizazz and enchantment.”
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