Why do you buy cookbooks?
Maybe the gorgeous photos hook you, and then you stay for the vivid stories.
Maybe the author is someone you follow and admire.
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Cookbooks not only feed our bellies, but also our hearts, brains, and souls.
As sappy as that sounds, Im sticking to my story.
Our picks are full of approachable, comforting, and weeknight-friendly recipes we know our readers (you!)
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I am a dessert person!)
Mine is tattered and dog-eared throughoutits the cookbook I baked from and turned to most for comfort during COVID.
The Spiced Persimmon Cake will be passed down as if a Quinn family heirloom.
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Holland is here to answer the question with inventive yet rooted recipes like these.
I grew up in a traditional Korean household, eating it for breakfast, lunch, and dinner.
It’s ubiquitous and a foundation to more than half of the world’s daily meals.
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The authors also founded Lotus Foods, a brand of rice and rice noodlestheirsoba rice noodlesare amazing.
This time she shook off the sugar and kept the oven on for savory baking.
Again we get to lean on McDowell’s pastry chops to learn about dough-proofing and (savory) pie-filling.
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Here’sa visual sneak-peakinto the deliciousness that awaits us allI was glad to spot bagels!
McDowell is a natural teacher.
In her previous cookbooks, she included in-depth tutorials and troubleshooting tips for us pastry mortals.
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I will bet aChess Piethat this one’s no different.
When we need a reliable, smart, and delicious recipe, our editors have her top of mind.
We’re lucky to have her on our side!
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But I do know that Chinese cookingand the Korean foods I grew up eatingis inherently plant-based.
It’s never boring and bland.
It’s bold and umami-packed, like the foods that bring me comfort.
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When selecting recipes, Che thought of Buddhist temple cooking in China.
For the rest of us, Ina can’t stop giving us reasons to adore her.
She’s back with more simple, fun, and entertaining recipes.
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It’s here to inspire you to think beyond cheese or charcuterie boards.
Nothing about Fahr’s boards look boring.
“Theres a two-minute feta dip that Im obsessed with,” says Fahr.
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Can’t wait to try it!
We ate vegetable curry, mushroom and gruyere crepes, and chicken parm.
Simple Pasta: Pasta Made Easy.
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All through the lens of less is more.
Most likely, dumplings.
I’d like that very much!
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They are approachable and filled with helpful tips and words of encouragement for experienced and beginner cooks alike.
And that wouldn’t be completely wrong!
And in her debut cookbook, King shows the breadth of this region’s cuisine.
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Written by a veteran cookbook author and her daughter (love!
), it’s packed with easy recipes from breakfast and side dishes to mains.
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