Here are 100 books that Pillsbury's Best 1000 Recipes fans have personally recommended if you like
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I’ve loved cooking and baking since I was a little girl. I attempted to bake a chocolate cake when I was nine without a recipe and put the resulting glop in a plastic bowl in the oven. Luckily, I forgot to turn the oven on and my mother discovered it later, no harm done. I was always a foodie but also a tremendous reader with a great love for the English language, so food writing marries my two passions. My published works include The New York Timesbestselling The Unofficial Harry Potter Cookbook (over a million copies sold), and I write a food column for a women’s magazine.
If you are starting out in life and can only get one cookbook, get this one. It contains recipes for the classics as well as the familiar, basic dishes you must have in your repertoire—and the recipes are foolproof. Because the recipes are thoroughly tested, you can hardly go wrong if you follow the detailed instructions.
Like the best treasured cookbooks of the past, The America's Test Kitchen Family cookbook offers more than 1,200 kitchen-tested recipes, more than 1,500 4-color photos and much more. Here are some of the special features of this book: *Test Kitchen Tips Illuminate Key Recipe-Specific Facts *Hundreds of Variations Give Cooks Lots of Recipe Choices *Equipment Ratings Point Out Our Favorite Brands and Explain Why *Ingredient Testings Rate All Manner of Supermarket Ingredients So Cooks Can Make the Best Choices *Fast Recipes are Highlighted Throughout the Book *Prep Times and Total Times Make Clear How Long a Recipe Will Take *A…
I’ve loved cooking and baking since I was a little girl. I attempted to bake a chocolate cake when I was nine without a recipe and put the resulting glop in a plastic bowl in the oven. Luckily, I forgot to turn the oven on and my mother discovered it later, no harm done. I was always a foodie but also a tremendous reader with a great love for the English language, so food writing marries my two passions. My published works include The New York Timesbestselling The Unofficial Harry Potter Cookbook (over a million copies sold), and I write a food column for a women’s magazine.
I know, I know. America’s Test Kitchenagain. But seriously, these are the two most used cookbooks in my house, and their tattered condition testifies to that. Nearly everything I have tried from the Baking book has turned out delicious, and I have enough confidence in these recipes to try something new even for company.
Featuring more than 700 kitchen-tested recipes, 800 step-by-step photos, opinionated product ratings, and at-a-glance tutorials that guarantee success every time you bake.
A companion to the bestselling America's Test Kitchen Family Cookbook (with more than 550,000 copies sold), this comprehensive cookbook delivers the foolproof recipes, step-by-step instructions, and troubleshooting guides that have become the hallmark of every book published by America's most trusted test kitchen. For anyone who has made pie dough that seemed impossible to roll out, bread that failed to rise, or a birthday cake that couldn't be served, this book will be a lifesaver as well as…
I’ve loved cooking and baking since I was a little girl. I attempted to bake a chocolate cake when I was nine without a recipe and put the resulting glop in a plastic bowl in the oven. Luckily, I forgot to turn the oven on and my mother discovered it later, no harm done. I was always a foodie but also a tremendous reader with a great love for the English language, so food writing marries my two passions. My published works include The New York Timesbestselling The Unofficial Harry Potter Cookbook (over a million copies sold), and I write a food column for a women’s magazine.
This is the kind of cookbook that is so beautiful that it can serve as a decorative item to keep on your coffee table. The downside is that it can set unrealistic expectations in the minds of your guests. Or give them crazy chocolate cravings. (I am actually eating chocolate as I write these words.) The book is filled with whimsical and fanciful recipe titles, like “Chocolate Phantasmagoria” and, of course, the star of the show, “Death by Chocolate.”
I’ve loved cooking and baking since I was a little girl. I attempted to bake a chocolate cake when I was nine without a recipe and put the resulting glop in a plastic bowl in the oven. Luckily, I forgot to turn the oven on and my mother discovered it later, no harm done. I was always a foodie but also a tremendous reader with a great love for the English language, so food writing marries my two passions. My published works include The New York Timesbestselling The Unofficial Harry Potter Cookbook (over a million copies sold), and I write a food column for a women’s magazine.
I’m a confirmed chocoholic, so I can’t help it that this is the second chocolate cookbook on the list. This cookbook is great for chocolate lovers who want to learn how to make handmade chocolates at home. The skills needed for some of these recipes take time to develop, so if you are new to the art, arm yourself with patience and a sense of adventure before rolling up your sleeves and melting the chocolate. The time invested is well worth the effort.
The home candy maker's guide to creating stunning chocolates and confections Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook. In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. * Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as…
I've been thinking and writing about food ever since I spent a year in the Soviet Union many decades ago and discovered that food is a wonderfully immediate way to enter into another culture. My first cookbook led to a stint as a spokesperson for Stolichnaya vodka when it was first introduced to the US—a fascinating exercise in cross-cultural communication during the Cold War. In 2001 I founded Gastronomica: The Journal of Food and Culture, which deepened my interest in culinary cultures around the world. Cookbooks aren't just about recipes. For me, the best ones include personal stories and history that transport you to other realms.
Few visitors to France venture to the Auvergne, the sparsely populated, south-central region where until recently most of the now-aging population still spoke the medieval language known as Occitan. Englishman Peter Graham moved there in 1978 and became captivated with the land and its inhabitants. Mourjou communicates his love for this little-known region and its hearty food. Graham collected extraordinary recipes that can't be found in other books about French food (an eggy pudding made with buckwheat flour, ham, Swiss chard, and prunes; a charlotte made with chestnut flour, chestnut cream, pumpkin, and quince). He intersperses recipes with beautifully crafted essays that dive deep into the region's history and culture, chronicling a way of life that is rapidly disappearing.
When cookbooks describe well-known traditional recipes, they usually provide some sort of introduction or background to the dish. All too often one would like to know more, but it is only too rarely that such matters are discussed at length. For most cookbooks are obliged to give priority to the quantity of recipes they include, and cannot afford to be as comprehensive or discursive as they would like to be. In this book, each chapter covers a different dish at the length it deserves, mentioning its origins, etymology, geographical spread, folklore and even appearance in history and the arts, and…
I am a food writer who has long been interested in seeing food in its cultural, historical, and social context. Food is too often put in a neat little box, whereas actually it offers a fascinating prism through which to explore the world. Researching and writing The Missing Ingredient – in which I explore the role of time as the universal, invisible ‘ingredient’ in the food we grow, make, and cook brought this home to me.
With entries on foods from Aardvark to Zucchini, this wonderful, wide-ranging reference book has a place of honour by my desk. The idea of a global guide to foodstuffs was conceived of by Alan Davidson in 1976 – before the digital age – and first published in 1999. Davidson, who edited it, brought his intellectual curiosity, knowledge, and humour to the project. The result is a seminal reference book which instead of being dull or stodgy is lively, engaging, and interesting. A book that I never tire of using, as always come across something that catches my attention in the most beguiling way.
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman
First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.
Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of…
I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!
I love food and I love history, which is why I adore the way this offbeat book explains the origin stories of some of our favorite foods. Yes, some of the tales are gross. Did you know Genghis Khan’s soldiers put raw meat scraps between their horse and saddle? The friction tenderized the meat and turned it into an early version of ground meat patties – seasoned, of course, with horse sweat! Readers who love knowing the facts behind their food will enjoy learning about the beginnings of peanut butter, french fries, hot dogs, and much more.
Why is there no ham in hamburgers? How did we make ice cream before we could make ice? How did hot dogs get their name? From the origins of pizza (which got a big boost from Clarence Birdseye, of all people) to the Cornell professor who invented chicken fingers, There's No Ham in Hamburgers has all the ingredients for an entertaining and educational middle-grade read. Packed with informative sidebars, recipes, and experiments, along with fabulously funny illustrations by Peter Donnelly, this book is a reading recipe that kids will sink their teeth into!
Some people travel through food–they seek out authentic foods when they are travelling, visit certain places just to eat their specialties, and travel from their own kitchens when they are at home. This book list is for them. The same has always been the case with me, and I have continued this habit of exploring culture through food in the writing of my own cookbooks. Amber & Rye was the book for which I physically travelled the most, and my partner did all the travel photography too, so it was a family experience.
This is a book you’ll want to go to bed with again and again. It combines travel and food in the most evocative, interesting of ways.
In this book, Eden travels from pre-war Odesa to Istanbul and on to Trabzon, covering the little-known history of the fascinating Black Sea region along the way. You’ll want to cook all the recipes if only to add that extra dimension to your reading experience.
Winner of the Guild of Food Writers' Best Food Book Award 2019
Winner of the Edward Stanford Travel Food and Drink Book Award 2019
Winner of the John Avery Award at the Andre Simon Food and Drink Book Awards for 2018
Shortlisted for the James Beard International Cookbook Award
'The next best thing to actually travelling with Caroline Eden - a warm, erudite and greedy guide - is to read her. This is my kind of book.' - Diana Henry
'A wonderfully inspiring book about a magical part of the world' -…
Food and architecture have been dual passions in my life for as long as I can remember. My grandparents had a hotel in Bournemouth, and I can still recall my fascination with the way everything changed as I passed through the green baize doors between the service areas and the public rooms. I became an architect, but food was always there in the background, and much later, I realised how I could bring the two together in order to describe the world in a completely new way. This led to my first book, Hungry City,and its follow-upSitopia,both of which have changed the way I see the world.
This was the first book I read when I started researching my first book, and it turned out to be a very lucky choice, since it opened my eyes more than any other book to the power of food to shape our cultures and customs and ways of seeing the world.
It describes in fascinating detail how European food cultures developed according to landscape and climate, and how various differences – such as the Mediterranean propensity to eat lots of vegetables and drink wine in moderation, compared with the northern tendency to eat lots of meat and get drunk on beer or spirits – not only endure today, but continue to shape the way we live, behave and see ourselves and others.
This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide--ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption,…
Having studied diet and behavior for forty years, I realized that I had ignored obesity. However, after eventually considering the topic, I found that the actions of both politicians and the food industry had been spectacularly unhelpful. Why are so many people allowed to suffer? If politicians and the food industry are ineffective, there is a third group that could engineer change: the general public. It is scandalous that so many have been condemned to an early death following decades of ill-health. Something needs to change.
I like a book that challenges received wisdom. A book that forces you to question your basic beliefs and see the world differently. In the event, this book was particularly satisfying as some of my developing ideas were along similar lines.
The view that to lose weight, all you need to do is consume fewer calories is questioned. As such, the book offers a perspective different from the one usually taken. As many people fail to control their weight even when they diet, I find interesting any new perspective that attempts to explain the failure to control weight. As attempts to control weight often fail, I am interested in any novel perspective that may prove to be more successful.
'In this great read, Giles Yeo ruthlessly and amusingly destroys the calorie as our most persistent diet myth.' Tim Spector, author of Spoon-Fed and The Diet Myth
'A tour de force by the wise and witty Professor Giles Yeo. As well as being one of the UK's foremost experts on the genetics of obesity, Professor Yeo knows how to tell a great story. After reading this brilliant book you will understand what the labels on food really tell us, and what they don't.' Michael Mosley, author of The Fast 800
'Giles Yeo knows that when it comes to motivating us…
