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PREMIUM

Eleven Madison Park: The Plant-Based Chapter

Daniel Humm | COOKING & FOOD, Oct 25, 2024

The cost as well as the level of culinary expertise required to execute these dishes will put this cookbook out of reach for many home cooks, but those interested in the inner workings of a legendary restaurant, or culinary professionals hoping for some inspiration, will find this remarkable cookbook to be the culinary equivalent of “haute couture.”

You Only Die Once: How To Make It to the End with No Regrets

Jodi Wellman | SELF-HELP, Jul 01, 2024

Wellman does make liberal use of profanity, so readers who won’t enjoy that should look elsewhere, but this is an exceptional and amusing workbook for taking charge of future Mondays.

The Authentic Ukrainian Kitchen: Recipes from a Native Chef

Yevhen Klopotenko | COOKING & FOOD, Apr 01, 2024

Klopotenko’s passion for and pride in Ukrainian cuisine shine brightly in this insightful, illuminating cookbook, making it an outstanding introduction to the food and culture of this brave country.

Milk Street 365: The All-Purpose Cookbook for Every Day of the Year

Christopher Kimball | SCIENCES, Mar 01, 2024

Both newbie cooks and old hands in the kitchen will want a copy of this smartly written cookbook that delivers a year’s worth of delicious dishes and invaluable culinary insight.

PREMIUM

Stuzzichini: The Art of the Italian Snack

Stef Ferrari | COOKING & FOOD, Feb 23, 2024

While Anna Francese Gass’s excellent Italian Snacking covers some of the same culinary ground, cooks interested in fully exploring the wonderful world of Italian snacks will find Ferrari’s engagingly written and immensely informative guide irresistible.

PREMIUM

Sam’s Eats: Let’s Do Some Cooking

Sam Way | COOKING & FOOD, Nov 01, 2023

Way serves up a solid selection of tasty recipes, delivered in an engaging Jamie Oliver style, for fans of Nick DiGiovanni’s Knife Drop or millennial and Gen Z cooks starting out in the kitchen.

Milk Street Simple

Christopher Kimball | COOKING & FOOD, Oct 01, 2023

This book checks all the boxes for simple and delicious food and will appeal to experienced cooks and beginners alike; a must for library collections.