Genius chef James Beard poured his heart, soul, and vast knowledge into one big book before he died in 1985. In this comprehensive reissue of James Beard’s American Cookery, you get the same great recipes (all 1,500) and pictures, plus a forward by Tom Colicchio.
Available at amazon.com, $20.
In her seventh book, Barefoot Contessa How Easy Is That?, Ina Garten proves delicious is never that far away — even when you’re strapped for time or working with a puny pantry.
Available at randomhouse.com, $35.
Skip the epic brunch lines of Neil Kleinberg and DeDe Lahman’s restaurant and whip up the small-batch baker’s confections yourself using the Clinton Street Baking Company Cookbook.
Available at amazon.com, $17.
With his hand in eighteen Italian restaurants (he’s partnered with Mario Batali on some and his mom, Lidia Bastianich, on others), Joe Bastianich knows just what will wash down that Parm best. He tells you in Grandi Vini.
Available at ecobooks.com, $16.
Pushpesh Pant is the New Delhi culinary academic who churned out India, a comprehensive guide to cultural cuisine across the landscape. It took more than 1,000 recipes to cover it all.
Available at phaidon.com, $50.
Jamie’s America is all the fun of a culinary road trip through the US of A with none of the 99¢ tacos or ketchup packets — just lots of local flavor and recipes, too.
Available at amazon.com, $25.
In a world of meatless Mondays, how does a sanctimonious foodie keep a leg up? Tokyo-based chef Elizabeth Andoh’s Kansha is a good place to start. Her recipes for creamy leek soup, sour soy-pickled ramps, and brown sugar ice are authentically Japanese and tasty enough for carnivores.
Available at amazon.com, $23.
What Harold McGee doesn’t share about culinary alchemy in his Keys to Good Cooking isn’t worth knowing. Though there aren’t any recipes, he dishes on everything from how to know if meat is done to what to do if you burn yourself.
Available at amazon.com, $20.
Never go hungry for churros again. Fany Gerson’s My Sweet Mexico has easy recipes for all your fave south-of-the-border treats (tres leches, flan), as well as more creative dishes (spicy mango popsicles, coconut caramel candy).
Available at amazon.com, $20.
Wunderkind chef René Redzepi’s book, Noma, is as much for coffee tables as kitchens. One look at the stunning photos and recipes and you’ll know why his Copenhagen resto is rumored to be the new El Bulli.
Available at phaidon.com, $50.
You can trust that David Wondrich’s history of the concoction and the recipes in his latest book, Punch, are sound — because goodness knows after a few trips to the punch bowl yours are not.
Available at amazon.com, $16.50.
In Salted, Mark Bitterman (sommelier at The Meadow in Portland, Oregon) profiles 80 artisan varieties of the magical ingredient. When you’re done geeking out, the recipes — popcorn salted six ways, mango salsa with Hawaiian black lava salt — satisfy cravings.
Available at amazon.com, $23.
Dushan Zaric and Jason Kosmas, the handsome mixologists behind NYC’s famed Employees Only bar/resto, keep it classy in their new book of cocktails, Speakeasy. Their recipes for a perfect dry martini, mai tai, and/or Pimm’s Cup make it a party must-have.
Available at amazon.com, $16.50.
A colorful explosion of Bangkok’s down-and-dirty edible best, David Thompson’s hefty tome of photographs and recipes, Thai Street Food, is a feast for the eyes and belly.
Available at amazon.com, $38.
Tammy Algood’s The Complete Southern Cookbook is an old-timey, no-nonsense primer for taking your kitchen below the Mason-Dixon. It’s got everything you could hope for, including Carolina baby back ribs, Coca-Cola cake, and an amazing grits souffle.
Available at amazon.com, $18.
For some of the best food NYC has to offer, foodies know to head east. That is, to Brooklyn. In The New Brooklyn Cookbook, chefs from the borough’s shining stars (Buttermilk Channel, Prime Meats, and Vinegar Hill House) share their stories and secrets.
Available at amazon.com, $26.50.
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