WThe 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life is the third book by Tim Ferriss, published on November 20, 2012. Like Ferriss' other "4-Hour" books, The 4-Hour Chef revolves around a theme of self-improvement; this time, through the lens of cooking.
WAd Hoc at Home: Family-Style Recipes is a 2009 cookbook written by American chef Thomas Keller with Dave Cruz. The cookbook presents over 250 recipes for home-style food. The cookbook won the 2010 James Beard Foundation Award for the best general cooking cookbook.
WThe Alice B. Toklas Cook Book, first published in 1954, is one of the bestselling cookbooks of all time. Alice B. Toklas, writer Gertrude Stein's life partner, wrote the book to make up for her unwillingness at the time to write her memoirs, in deference to Stein's 1933 book, The Autobiography of Alice B. Toklas.
WAmerican Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life.
WThe Betty Crocker Cookbook is a cookbook written by staff at General Mills, the holders of the Betty Crocker trademark. The persona of Betty Crocker was invented by the Washburn-Crosby Company as a feminine "face" for the company's public relations. Early editions of the cookbook were ostensibly written by the character herself.
WBlue Plate Special: An Autobiography of My Appetites is a 2013 memoir by Kate Christensen from when she was a girl growing up in Berkeley, California and Tempe, Arizona in the 1960s, to Paris, Oregon, Iowa, and New York City to the present-day in Maine, New England.
WThe Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up to that point.
WBouchon Bakery is a 2012 cookbook written by American chef Thomas Keller and Sebastien Rouxel. The cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef. Bouchon Bakery contains close to 150 recipes, as well as cooking tips and techniques. Keller tested many of the recipes with gluten-free flour. Bouchon Bakery emphasizes "clean cooking". Recipes contained in Bouchon Bakery include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread, as well as a recipe for baked dog food.
WColonial Spirits: A Toast To Our Drunken History is a book written by Steven Grasse. It was first published in September 2016 by Abrams Books.
WCook Like a Local: Flavors That Can Change How You Cook and See the World is a 2019 cookbook by Chris Shepherd and Kaitlyn Goalen, published by Short Stack Editions. Jolie Soefer was responsible for the photography featured in the volume.
WThe Cooking Gene: A Journey Through African American Culinary History in the Old South is an American non-fiction book written by Michael W. Twitty. It was published in 2017 and is a food memoir. The author combines intensive genealogical and historical research as well as personal accounts to support the argument that the origin of southern cuisine is heavily based in the continent of Africa.The book was the recipient of the 2018 James Beard Foundation Book Award for Writing and Book of the Year.
WCooking with an Asian Accent is a cookbook written by author Ying Chang Compestine. Unlike traditional cookbooks, Compestine's recipes are inspired by the efficiency of Western culture and the spiritual nourishment of Asian lifestyle. Among the recipes, Compestine includes personal stories of her experience with the blending of Eastern and Western culture.
WThe Eat-A-Bug Cookbook is an insect cookbook by David George Gordon.
WEverything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day is a book about cooking with bacon written by Sara Perry. She is an author, food commentator and columnist for The Oregonian. The book was published in the United States on May 1, 2002, by Chronicle Books, and in a French language edition in 2004 by Les Éditions de l'Homme in Montreal. In it, Perry describes her original concept of recipes combining sugar and bacon. Her book includes recipes for bacon-flavored dishes and desserts.
WThe Farm Vegetarian Cookbook is a vegan cookbook by Louise Hagler, first published in 1975. It was influential in introducing Americans to tofu, included recipes for making and using tempeh and other soy foods, and became a staple in vegetarian kitchens.
WThe Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. The book is noteworthy for its witty, highly opinionated and conversational tone, as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring agents; and its 1:2:8 ratio for sour type cocktails.
WThe Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savoury American cuisine recipes. The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes and to explain the science of cooking. The Food Lab charted on The New York Times Best Seller list, and won the 2016 James Beard Foundation Award for the best General Cooking cookbook and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook.
WFoods of the Southwest Indian Nations is a 2002 cookbook by Lois Ellen Frank, food historian, cookbook author, photographer, and culinary anthropologist. The book won a 2003 James Beard award, the first Native American cuisine cookbook so honored. CNN called it "the first Native American cookbook to turn the heads of James Beard Foundation award judges".
WThe French Laundry Cookbook is a 1999 cookbook written by American chefs Thomas Keller, Michael Ruhlman, and Susie Heller; illustrated by Deborah Jones. The book features recipes from Keller's restaurant The French Laundry. It won the 2000 International Association of Culinary Professionals (IACP) Cookbook of the Year award, as well as the IACP's best designed cookbook and best first cookbook awards. The French Laundry Cookbook is in its sixteenth printing and has been printed over 400,000 times.
WHallelujah! The Welcome Table: A Lifetime of Memories with Recipes (2004) is author Maya Angelou's first cookbook. It pairs 28 essays written by Angelou with 73 recipes. Angelou got the title from an African-American spiritual. The book's audio version, which was produced at the same time as the print edition was published, was narrated by Angelou and included five cards created from recipes from the book.
WThe Hamptons: Food, Family, and History was written by Ricky Lauren in 2012. It is a cookbook that also shares the life of the Lauren family in photographs and stories.
WHow to Cook a Moose: A Culinary Memoir is a 2015 autobiographical cookbook by Kate Christensen. It is about Christensen leaving New York and settling in New England.
WJoanne Trattoria Cookbook: Classic Recipes and Scenes from an Italian American Restaurant is a cookbook written by Joe Germanotta, father of American singer Lady Gaga and owner of the New York City restaurant Joanne Trattoria. It was released on November 22, 2016, by Post Hill Press.
WJoy of Cooking, often known as "The Joy of Cooking", is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 18 million copies. It was published privately during 1931 by Irma S. Rombauer (1877–1962), a homemaker in St. Louis, Missouri, after her husband's suicide the previous year. Rombauer had 3,000 copies printed by A.C. Clayton, a company which had printed labels for fancy St. Louis shoe companies and for Listerine mouthwash, but never a book. Beginning in 1936, the book was published by a commercial printing house, the Bobbs-Merrill Company. With nine editions, Joy of Cooking is considered the most popular American cookbook.
WLaurel's Kitchen is a vegetarian cookbook, first published in 1976, that contributed to the increasing awareness of vegetarian eating in the US. Its authors were Laurel Robertson, Carol Flinders, and Bronwen Godfrey, and its subtitle was a handbook for vegetarian cookery & nutrition. A second edition, The New Laurel's Kitchen, was published in 1986. It had the same subtitle and the same first two authors, and Brian Ruppenthal was the new third author.
WThe Moosewood Cookbook is a vegetarian cookbook written by Mollie Katzen when she was a member of the Moosewood collective in Ithaca, New York. The original First Edition, self-published in 1974 by Moosewood, was a spiral bound paper-covered book, with photographs of the restaurant staff, with illustrations hand-drawn and text hand-written by Molly Katzen. It was printed by the Glad Day Press in Ithaca. The full title of the self-published edition was The Moosewood Cookbook, Recipes from Moosewood Restaurant in the Dewitt Mall, Ithaca, New York. The book was then picked up by the then-fledgling Ten Speed Press in California, whose edition was given a different cover and hand-lettered and illustrated by Katzen.
WNo Man Knows My Pastries: The Secret Recipes of Sister Enid Christensen, published in 1992 by Signature Books, is a cookbook by Americans Roger B. Salazar and Michael G. Wightman. Salazar writes as his alterego, Sister Enid Christensen, and Wightman as Brother Christensen.
WOriginal Local: Indigenous Foods, Stories and Recipes from the Upper Midwest is a recipe/collage book written by Heid E. Erdrich, published by the MN Historical Society Press in Minneapolis, Minnesota. Heid E. Sherman is a member of the North Dakota Turtle Mountain Band of the Ojibwe people who is currently based in South Minneapolis. Her cookbook explores native american cuisine and indigenous ingredients, within a globally-aware framework that includes stories, recollections and anecdotes.
WSalt Fat Acid Heat: Mastering the Elements of Good Cooking is a 2017 cookbook written by American chef Samin Nosrat and illustrated by Wendy MacNaughton. It inspired the 2018 American cooking documentary Salt Fat Acid Heat.
WThe Sioux Chef's Indigenous Kitchen is a recipe book written by Sean Sherman with Beth Dooley, published by the University of MN Press in Minneapolis, Minnesota. Sean Sherman is an Oglala Lakota chef who was born in Pine Ridge, South Dakota and is currently based in South Minneapolis. Sherman opened an indigenous cuisine restaurant within the Water Works park development project overlooking Saint Anthony Falls and the Stone Arch Bridge in Minneapolis in 2021.
WTen Talents is a vegetarian and vegan cookbook originally published in 1968 by Rosalie Hurd and Frank J. Hurd. At the time, it was one of the few resources for vegetarian and vegan cooks. The cookbook promotes Christian vegetarianism and a Bible-based diet, in keeping with teachings of the Seventh-day Adventist Church. By 1991, the 750-recipe cookbook was entering its 44th printing and had sold more than 250,000 copies. An expanded edition with more than 1,000 recipes was issued in 2012.
WUnder Pressure: Cooking Sous Vide is a 2008 cookbook written by American chefs Thomas Keller and Michael Ruhlman. The cookbook contains a variety of sous-vide recipes, a technique Thomas Keller began experimenting with in the 1990s. The recipes in Under Pressure are those prepared in Thomas Keller's The French Laundry and Per Se restaurants. The book also contains sous-vide cooking techniques and tips, including discussions of cooking time, food temperature, and food safety.
WTabasco is an American brand of hot sauce made from vinegar, tabasco peppers, and salt. It is produced by the McIlhenny Company of Avery Island, southern Louisiana which was founded by Edmund McIlhenny.
WVegetarian Cooking for Everyone is a 1997 cook book by Deborah Madison. It contains 1,400 vegetarian recipes from soups to desserts.
WVibration Cooking: Or, the Travel Notes of a Geechee Girl is the 1970 debut book by Vertamae Smart-Grosvenor and combines recipes with storytelling. It was published by Doubleday. A second edition was published in 1986, and a third edition was published in 1992. The University of Georgia published another edition in 2011. Smart-Grosvenor went on to publish more cookbooks after Vibration Cooking. Vibration Cooking raised awareness about Gullah culture. Scholar Anne E. Goldman compared Vibration Cooking with Jessica Harris' Iron Pots and Wooden Spoons, arguing that, in both books, "the model of the self... is historicized by being developed in the context of colonialism." Scholar Lewis V. Baldwin recommended Vibration Cooking for its "interesting and brilliant insights on the social significance of food and eating and their relationship to 'place' in a southern context." The book inspired filmmaker Julie Dash to make the film Daughters of the Dust, which won awards at the Sundance Film Festival.
WThe Settlement Cook Book is a complete cookbook and guide to running a household, compiled by Lizzie Black Kander, first published in 1901. The compendium of recipes, cooking techniques, nutrition information, serving procedures and other useful information was intended to support young women raising their families. The context for the cookbook was the Settlement House of Milwaukee, Wisconsin, which served the needs of recent immigrants including many Jewish families arriving from Europe.
WThe World's Drinks And How To Mix Them is a cocktail manual by William "Cocktail" Boothby originally published in 1900, with revised editions in 1908, 1930 and 1934. The publisher was the Palace Hotel in San Francisco, where Boothby worked.