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403 books
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49 voters
Recipe Books
Showing 1-50 of 2,500
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 9 times as recipe)
avg rating 4.39 — 95,279 ratings — published 2017
Ottolenghi Simple (Hardcover)
by (shelved 7 times as recipe)
avg rating 4.32 — 13,287 ratings — published 2018
Jerusalem: A Cookbook (Hardcover)
by (shelved 6 times as recipe)
avg rating 4.19 — 36,452 ratings — published 2012
Better Homes and Gardens New Cook Book (Hardcover)
by (shelved 6 times as recipe)
avg rating 4.15 — 140,097 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 — 30,856 ratings — published 2005
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 5 times as recipe)
avg rating 4.32 — 25,893 ratings — published 2015
An Everlasting Meal: Cooking with Economy and Grace (Hardcover)
by (shelved 5 times as recipe)
avg rating 4.20 — 7,778 ratings — published 2011
Joy of Cooking (Hardcover)
by (shelved 5 times as recipe)
avg rating 4.13 — 199,524 ratings — published 1931
Sari-Sari Summers (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.29 — 313 ratings — published 2023
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.07 — 26,042 ratings — published 1976
Nothing Fancy: Unfussy Food for Having People Over (Kindle Edition)
by (shelved 4 times as recipe)
avg rating 4.15 — 3,691 ratings — published 2019
Six Seasons: A New Way with Vegetables (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.32 — 5,009 ratings — published 2017
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.42 — 11,946 ratings — published 2012
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.07 — 23,909 ratings — published 2008
Mastering the Art of French Cooking (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.25 — 78,124 ratings — published 1961
Arabesque: A Taste of Morocco, Turkey, and Lebanon (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.11 — 1,873 ratings — published 2005
Thunder Cake (Paperback)
by (shelved 4 times as recipe)
avg rating 4.39 — 7,067 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 — 1,478 ratings — published 2013
Jamie at Home: Cook Your Way to the Good Life (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.10 — 13,006 ratings — published 2007
How to Eat: The Pleasures and Principles of Good Food (Hardcover)
by (shelved 4 times as recipe)
avg rating 4.18 — 7,398 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 — 8,301 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 — 27,433 ratings — published 2007
Baking Yesteryear: The Best Recipes from the 1900s to the 1980s (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.37 — 5,514 ratings — published 2023
Dinner: Changing the Game: A Cookbook (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.26 — 1,145 ratings — published 2017
Dragon Noodle Party (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.75 — 303 ratings — published 2022
Set Sail for Pancakes! (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.84 — 164 ratings — published
Momofuku (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.94 — 14,275 ratings — published 2009
Uncle John's City Garden (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.04 — 299 ratings — published
Soul Food Sunday (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.38 — 937 ratings — published 2021
The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.48 — 1,565 ratings — published 2021
Memory Jars (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.88 — 1,408 ratings — published 2021
Bee-bim Bop! (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.22 — 1,859 ratings — published 2005
Dessert Person: Recipes and Guidance for Baking with Confidence (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.03 — 8,257 ratings — published 2020
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.00 — 102,367 ratings — published 1998
Ottolenghi: The Cookbook (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.31 — 5,136 ratings — published 2008
Ottolenghi Flavor: A Cookbook (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.37 — 2,432 ratings — published 2020
Indian-Ish: Recipes and Antics from a Modern American Family (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.15 — 3,413 ratings — published 2019
Freedom Soup (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.28 — 923 ratings — published 2019
5 Ingredients – Quick & Easy Food (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.12 — 5,002 ratings — published 2017
Apple Cake: A Gratitude (Hardcover)
by (shelved 3 times as recipe)
avg rating 3.97 — 935 ratings — published 2019
Fry Bread: A Native American Family Story (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.39 — 7,038 ratings — published 2019
Fresh India (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.33 — 1,025 ratings — published 2016
The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York (Paperback)
by (shelved 3 times as recipe)
avg rating 3.94 — 53,958 ratings — published 1977
Bilal Cooks Daal (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.25 — 1,311 ratings — published 2019
Midnight Chicken: & Other Recipes Worth Living For (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.33 — 2,360 ratings — published 2019
Cravings: Hungry for More (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.16 — 9,063 ratings — published 2018
Roald Dahl's Revolting Recipes (Paperback)
by (shelved 3 times as recipe)
avg rating 3.95 — 3,369 ratings — published 1994
Mary Berry's Baking Bible: Over 250 Classic Recipes (Hardcover)
by (shelved 3 times as recipe)
avg rating 4.45 — 1,636 ratings — published 2009
“Eating healthy keeps one going for long, meanwhile, unhealthy food keeps one going for a while.”
― Night of a Thousand Thoughts
― Night of a Thousand Thoughts
“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
