5 Cookbooks Everyone Should Have

A good cookbook must have the complete package. It should contain consistently delicious recipes, beautiful photographs that guide you along, inspiring and fascinating stories or exciting commentary, and, most importantly, food that you cannot wait to dig into! A good cookbook should be a book that helps you change the way you cook, for the better, from learning a new culinary technique to discovering an ingredient you did not yet know you would love. These cookbooks below contain recipes that will suit all of your needs, from soon-to-be weekly staples to dishes perfect for an impressive dinner party. The recipes from these cookbooks will become ones that you and your family will love for years to come. If you only have five cookbooks, these are the five cookbooks you should own.

Must-Have For Weeknight Dinners - Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers

Are leftovers the bane to your existence? Do you find yourself buying ingredients for just one recipe and having no further use for it? Then, look no further! Julia Turshen’s cookbook, Now & Again, is exactly what you are looking for. In her cookbook, Julia methodically plans out your menu. Long gone are the days of debating on what side would best compliment your entree or when each meal component should be prepped. The recipes in the Now & Again are perfect for home cooks of various skill levels.

Moreover, Now & Again touts over 125 fun, flavorful, and doable recipes. Are you looking for an elevated twist on breakfast for dinner? Try Julia’s scrambled eggs with cilantro, accompanied with coconut chutney with some warm pita bread. Have you been searching for the perfect side to your neighbor’s backyard BBQ? Make Julia’s romaine and celery salad with buttermilk ranch dressing. Your homemade ranch dressing will surely impress. Bonus tip from Julia: turn your leftover salad into a mouthwateringly spicy, garlicky, stir-fried dish!

Arguably, one of the best aspects of Now & Again is that there are options to reinvent each meal’s leftovers. This is especially great for individuals and families on a budget or those who are looking to create a little less food waste. Last night’s roasted chicken dinner is now a crowd-pleasing chicken salad. Leftover stuffed mushrooms are transformed into a delectable penne ai fungi dish. Yesterday’s shrimp with tequila and lime is now today’s shrimp and kimchi pancakes. One of my personal favorite leftover recipes in this cookbook involves taking leftover soggy arugula salad, adding it to a blender with salt, garlic, and olive oil, and making a delicious pesto. Julia also includes tips and tricks on how to give life to takeout leftovers, produce that is past its prime, and miscellaneous snacks. 

Now & Again offers fresh, approachable, and economical recipes that are a must-have for weeknight dinners.

For Virtually Every Recipe Under The Sun - Joy Of Cooking

In 1931, Irma Rombauer took her life savings and published The Joy of Cooking. The book served as a mother-daughter project. Irma and her daughter Marion tested recipes, created illustrations, and sold their cookbook from Irma’s apartment. Today, nearly a century later, more than 18 million copies of the book have been sold. Joy of Cooking is regarded as one of the 150 most important and influential books of the twentieth century. Julia Child, the home cooking television icon, referred to Joy of Cooking as “the one book of all cookbooks in English.” Joy of Cooking is an unparalleled kitchen encyclopedia containing more than 4,000 recipes. These recipes include a wide range of dishes and drinks that can serve a variety of occasions. Some elements include grab-bag brunch, frozen desserts, cocktails, salting, jellies and preserves, and freezing foods. A few recipe fan favorites include lemon pancakes, banana bread, sour cream muffins, sweet and sour pork, and roasted brussel sprouts. Although the recipes may sound basic, they are comforting classics that leave readers and eaters coming back for more. 

In addition to recipes, Joy of Cooking includes an encyclopedic chapter named “Know Your Ingredients.” This chapter is beneficial for home cooks of all levels, whether you are a novice or a pro in the kitchen. Additionally, there is a “Cook Methods” chapter that teaches readers a myriad of cooking techniques, from braising meats to deep frying treats. The new 75th Anniversary edition has an all-new Nutrition chapter that is focused on healthy eating. Joy of Cooking also has a chapter on the party planning, whether you are holding your child’s birthday bash, brunch with the girls, or a relaxing afternoon tea. 

Joy of Cooking truly lives up to its name of “greatest teaching cookbook.”

Looking To Impress? - Momofuku

While the cookbook, Joy of Cooking, is perfect for everyday staples, like meatloaf, sometimes, you want a show-stopping impressive meal: enter Momofuku. Momofuku is a joint cookbook created by New York City chef David Chang and food writer Peter Meehan. Because of his contributions, David was named one of “the most influential people of the 21st century,”  helping shape New York City’s culinary scene. His Korean-based cuisine has earned him two Michelin Stars and has garnered him notoriety from foodies all around the world. David and Peter’s cookbook, Momofuku, gives a comprehensive overview of some of David’s most popular dishes, including his pork buns that have a cult following. Although recipes coming from a Michelin Star chef may seem intimidating, the recipes in Momofuku are approachable (even for us home cooks!). There are recipes that cater to different skill sets, ranging from an intensive Momofuku ramen recipe to an easy ginger scallion sauce. For an exciting and approachable dish that will surely impress, try David and Peter’s take on a Caprese salad. Their Caprese salad is made of cherry tomatoes, silken tofu, and shiso leaves. Though Momofuku places emphasis on more savory dishes, there are a few desserts in the book too. The dessert recipes in Momofuku combine American classics with some Asian influence, such as Miso Butterscotch. The book also has a McDonald’s inspired dessert: Fried Apple Pie. Momofuku is an approachable and impressive cookbook that brings Michelin Star recipes to your home.

Your Go-To For Meatless Monday - Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

Whether you are vegan, vegetarian, or just someone looking to jazz up their weekly Meatless Monday, try out this cookbook by Bryant Terry. Bryant Terry is a renowned chef and vocal food justice activist. In this cookbook, he puts a fun twist on your go-to staples, everyday ingredients, and classic dishes of the African Diaspora. Afro-Vegan offers more than 100 recipes that vegans, vegetarians, and omnivores alike will love. While reading through Bryant’s cookbook and trying out his recipes, you will feel like you have taken a journey through the African diaspora, exploring a delicious fusion of flavors that combines food from continental Africa, the Caribbean, and the American South. A must-try recipe from this book is a Kenyan-inspired dish that is comprised of smashed potatoes, peas, corn, and chile-garlic oil. Going back to his Southern roots, while also paying tribute to a popular Brazilian meal, Bryant creates a creamy coconut-cashew soup with okra, corn, and tomatoes. 

Afro-Vegan is a thoughtfully written cookbook that combines both recipes and stories. In the introduction chapter, Bryant shines a light on the issue of marginalized African cooking traditions. His goal is to promote healthier foods, specifically for people of color. People of color are disproportionately impacted by diseases like hypertension, diabetes, and heart disease. Bryant hopes that, by creating healthier recipes, providing better food options, and advocating for more nutritious foods, the rate of diet-preventable illnesses will decrease. If you are vegan, vegetarian, or an omnivore looking to spice up their Meatless Monday, Afro-Vegan is the perfect cookbook for you!

Save Room For Dessert - Dessert Person: Recipes and Guidance for Baking with Confidence

In her new cookbook, Dessert Person, professional chefs and viewers alike rave that Claire Shaffitz inspires people to “unleash the inner dessert person.” Claire, who you might know from Bon Appetit or her YouTube show Gourmet Makes, has recently released her first cookbook: Recipes and Guidance for Baking with Confidence. In her book, Dessert Person, Claire puts a spin on classic recipes, combining sweet and savory recipes. Some of the unique recipes you can find in this cookbook include apple and concord grape crumble pie, malted flavored brownies, and strawberry-cornmeal layer cake. While unconventional recipes can be exciting, sometimes, you just need the classics. Claire’s book also includes everyday staples, such as flaky all-butter pie dough and luscious chocolate buttercream. Furthermore, although the cookbook is titled “Dessert Person,” there are several recipes that are perfect for those who prefer more savory flavors, like pigs in a brioche blanket and crispy mushroom galette. 

Claire’s mantra is, “There are no ‘just cooks’ out there, only bakers who haven’t been converted yet.” In addition to recipes, Claire describes common problems a baker might encounter and tips and tricks on how to remedy these problems. Does your pie dough have cracks and splits? No problem, simply patch it with some dough or a quiche flour paste mixture. Dessert Person also provides practical baking do’s and don’ts, baking skill level ratings, photographs guiding your every step, and foundational “know-hows.” No matter what your skill level is starting off, as Claire says, “We are all Dessert People.”