These are not quick-and-dirty weeknight cookbooks, nor are they written to bend to a trend, as with the keto and air-fryer manuals that seem to proliferate like weeds these days. For a cookbook to be a great read, it should be written with a living, breathing (and often busy) home cook in mind, and also elevate and expand the genre. Read more
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Hundreds of new titles publish each year, and, once again, our staff set out to read and test dozens of them to help you determine which to buy for yourself — and which to give the home cooks you love most. Read more
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In the early days of unified Italy, Pellegrino Artusi helped forge a national cuisine. Read more
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Like Hercule Poirot, who appears in her first detective novel, Christie loved good food, but this collection of recipes doesn’t examine what she ate and drank herself. Rather, it examines the different ways she incorporates various meals, dishes, drinks, and ingredients into her novels. Occasionally she wields food as a weapon, but more often meals serve as plot devices. In her stories, food develops characters or invokes settings, whether familiar or foreign. Read more
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…the modern farm-to-table movement has roots in the work of Black farmers and chefs like Lewis, with their attention to fresh seasonal ingredients. By introducing the world to a refined version of Southern food far beyond biscuits and fried chicken, she says, Lewis’ work has helped correct misperceptions that African American foodways are inevitably unhealthy. Read more
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While it’s easy to dismiss them as gag gifts, there’s way more to erotic cookbooks than double entendres and naughty illustrations. Read more
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For party guests in 19th-century London, Charles Dickens appearing with his punch bowl was the Victorian equivalent of a modern host breaking out his acoustic guitar. Whether his guests were ready or not, it was showtime. Read more
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The first book from renowned pitmaster and chef Rodney Scott puts a long-neglected keystone of Black American culture on the table. Read more
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