The best cookbooks to learn something new about cooking

This book was written by the former culinary director of the website Serious Eats, and it’s one of my most turned-to references on my cookbook shelf. A deep dive into the world of culinary science, I learn something new whenever I flip through its pages. I particularly love the informational photos, charts, and illustrations, based on painstaking experiments and tests. Take the section on boiled eggs: It was fascinating to see an illustration showing how eggs look at 30-second increments of cooking, and to read the explanation of what exactly is happening inside an egg as it heats up, which helped me fine-tune the cooking time for my idea of the perfect jammy egg. This book is full of similarly nerdy experiments and information, and useful tutorials on techniques both basic and advanced, like carving a chicken or turkey, making mayonnaise, and making homemade sausage. Read the book from cover to cover and you’ll be ready for just about any culinary challenge.

A few years ago my family decided to cut back on our consumption of meat. One of the world’s most famous vegetarian chefs, Yotam Ottolenghi, came to my rescue in the form of this cookbook, which has truly expanded my ideas of how vegetables, grains, and other plant-based foods can be prepared. The chapters are organized by ingredient, which is handy if you shop your farmer’s market and need some ideas on how to prepare those gorgeous eggplants or the bumper crop of green beans you’ve brought home. The unexpected combinations and preparations have given me permission to be more creative with how I prepare vegetables. Some of the more unusual recipes that I’ve loved include Eggplant with Buttermilk Sauce; Tomato, Semolina, and Cilantro Soup; and Broccoli and Gorgonzola Pie. 

I’ll admit I first picked up this book because it was adorable, with its cartoonish drawings. But after trying out a couple of recipes, I was hooked. The book’s title references the building blocks of any successful dish, and the theme throughout elaborates on these principles so that you’ll become a better cook with every section you read or recipe you prepare. The recipes don’t even begin til halfway through the book: The first part devotes a section each to the titular elements with instruction told through the filter of Nosrat’s life stories and experience—a treat for anyone who loves to sit with a cookbook and read it cover to cover. Then come the recipes, and these have a decidedly exotic twist thanks to Nosrat’s Iranian background and adventurous spirit. I haven’t prepared anything from this book that isn’t a flavor bomb, even something as simple as Persian-ish Rice or Finger-Lickin’ Pan-Fried Chicken. Plus, the humor Nosrat imbues into her writing keeps me smiling. 

Most people identify either as cooks or bakers, and I can see why—it certainly takes a different mindset to bake bread or a cake. Baking is a far more precise science, which is one of the reasons I’m very picky about what baking recipes I trust. It’s one of the reasons I love having Cook’s Illustrated Baking Book in my arsenal. I have always been a big fan of the magazine, where the writers prepare countless versions of the same recipe, changing ingredients, methods, and other factors to arrive at the most perfect version. This cookbook follows the same format, covering savory recipes like tarts, quiches, pizzas, and rolls, in addition to every classic sweet recipe you could want. It was this book that ended my long search for the perfect chocolate chip cookie… the Ultimate Chocolate Chip Cookie is a refinement of the classic Toll House Cookie. I’m glad they did this important work so I can reap the rewards of a flawless recipe!

A must-have for anyone with a passion for science, this book is a fun read, and I learn something new every time I leaf through it, whether it’s about how our senses of smell and taste work, or why weighing ingredients is superior to using measuring cups. Throughout the book are fun, informative interviews with experts on a wide variety of topics: Jeff Varasano discusses pizza, Herve This on molecular gastronomy, and Adam Savage (of Mythbusters fame) on scientific testing.

As a longtime cooking equipment writer, I particularly love how much detail he invests in kitchenware, explaining what’s necessary and what’s not. This isn’t the type of book you’ll turn to when you’re making a weeknight dinner, but certainly one where you can treat your kitchen like a science lab and spend an afternoon embarking on crazy (and delicious!) experiments. Case in point: a recipe for marshmallows that are firm when they’re hot, and melt when they cool.