Here are 100 books that Open Kitchen fans have personally recommended if you like
Open Kitchen.
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I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
Few chefs make cooking seem as fun as Jamie Oliver. His genuinely happy personality shines through in his recipes from this cooking library staple. This book is unique because the recipes are organized into 50 full meals instead of separate chapters. This makes entertaining super easy because you can choose a main dish, and Jamie tells you what to serve with it. The recipes are all completely approachable and there’s no guessing what side dishes or desserts go with dinner. I’m the kind of cook who uses this book as a jumping-off board, and I change up his menus depending on what I want to serve. But the fact that you can do this, or follow his formulas to the tee and get a great meal, is the selling point for me.
Renowned chef Oliver, bestselling author and star of ABC's "Jamie Oliver's Food Revolution," shows home cooks how to use their kitchen and their time more efficiently so they can get exciting, delicious meals for the whole family on the table in no time.
The dragons of Yuro have been hunted to extinction.
On a small, isolated island, in a reclusive forest, lives bandit leader Marani and her brother Jacks. With their outlaw band they rob from the rich to feed themselves, raiding carriages and dodging the occasional vindictive…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
This is the only entertaining book I’ll ever recommend that doesn’t actually have pictures! It would be blasphemous other than Mark is an expert recipe developer who churns out 40 menus for successful meals and offers a plethora of tips and helpful success secrets throughout. I miss the pictures but love how he organizes the meals by season. It’s easy to narrow down the chapter you want to cook from, and the descriptive titles let you choose a menu based on the delightful sound of the recipe! You’ll be thrilled to have these seasonal menus laid out for you, but they lend themselves well to inserting some of your own updated favorite recipes in place of canapes. Try his Pasta with Walnuts, or Chili-Fried Shrimp with Scallions and Orange, yes please!
The popular New York Times columnist and award-winning, bestselling cookbook author Mark Bittman now shares his winning strategies for creating elegant, delicious dinner parties with no fuss. Famous as “the Minimalist” for delicious recipes that can be made in a flash, Bittman’s entertaining cookbook is a must-have for hosts and home cooks of all skill levels.
The book features more than 150 recipes in 40 menus organized by season. Bittman’s signature “Keys to Success” offer a wealth of tips, from choosing the best ingredients to improving and streamlining your cooking techniques. Invaluable “Timetables” break down the process of preparing the…
I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
If you want to up your weeknight meal with delicious Middle-Eastern flavors and if you want to learn how to combine veggies in so many delicious ways, then you must read Yotam Ottolenghi's cookbook. He's a true genius of the Middle-Eastern cuisine and probably no other chef can mix unique flavors and simple ingredients as well as he does. While the recipes are truly unique, you'll find that they’re made with simple ingredients in under 30 minutes.
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation;…
Jake Sledge, a rugged ex-cop turned private eye, teams up with his colossal partner Bobo to navigate the gritty streets of River City.
A murdered lawyer drags them into a web of political intrigue, neo-Nazi thugs, and bloody showdowns. With sharp wit and hard-hitting action, Jake tackles scumbags the only…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
The fact that the recipes in this book are authentic Mediterranean home cooking doesn’t mean they don’t stand up to almost any dinner party. Whether you’re putting on a sit-down dinner or a festive buffet, the sides, mains, and snacks from this cookbook are fresh and flavorful enough to hold their own. I add a salad, small plate recipe, side dish, or skewer from this book to many dinner parties. The recipes mix well with menu items from other flavor profiles. I love that there is a generous amount of bread recipes that are simple and approachable. They are perfect additions to any meal where you want your guests to feel at home and comfortable.
Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy- nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you'll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla - a stew of tomato, green pea, and lamb - to honey and rosewater-infused desserts. In these 125 recipes,…
I was raised in a ‘hospitality forward’ household to say the least. My parents always had family and friends over the house eating and drinking and although no one was in the food and beverage industry, most of the folks all had something to say about food and beverage. It was a fundamental part of the conversation. It carried over to me and became something that I focused on even before I was ever in the service industry. With experience, I became more knowledgeable, and my tastes became wider and a bit more refined, but the seeds were planted long ago.
Recommending books with various recipes would be too easy (after all, that’s what my book is for). I think it would be an interesting leap for enthusiastic imbibers to explore what works and why. The Flavor Thesaurus will also carry over to the kitchen where everything ties together. I have used this reference book to the point of disintegration, especially when turning the calendar pages of seasonality as foods and ingredients disappear from the radar for months at a time. It has alternately saved and educated me through the years.
“A perfect reference for the aspiring foodie.” –Chicago Tribune
Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award
A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.
Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food…
I am a rabbi and educator who lives in the midst of a large Jewish community and a large Muslim community. But up until about 10 or so years ago, I had no Muslim friends. My wife and I set out to change that. (She formed the Sisterhood of Salaam Shalom and I benefited as a plus one.) I am also the author of nearly 100 books, a growing number of which are for children and some focus on the relationship between Muslims and Jews.
There are so few young adult novels that demonstrate positive relationships between Muslim kids and Jewish kids. This one succeeds masterfully.
The main characters in the story come from very different backgrounds and seem to share little in common. Their friendship grows slowly, and eventually they learn to trust one another. This story shows both the risks and rewards of such a friendship. With taking risks, there can be no reward.
A timely, accessible, and beautifully written story exploring themes of food, friendship, family and what it means to belong, featuring sixth graders Sara, a Pakistani American, and Elizabeth, a white, Jewish girl taking a South Asian cooking class taught by Sara’s mom.
Sixth graders Sara and Elizabeth could not be more different. Sara is at a new school that is completely unlike the small Islamic school she used to attend. Elizabeth has her own problems: her British mum has been struggling with depression.
The girls meet in an after-school South Asian cooking class, which Elizabeth takes because her mom has…
Caroline Herschel has always lived in the shadows. Beholden to her wildly popular older brother, William, who rescued her from servitude, she's worked hard to build a life for herself – one where she can go unnoticed and repay the debt she believes she owes him. But when her brother…
I have spent my entire working life teaching others how to cook – in the kitchen, in the classroom, and through my cookbooks and countless magazine articles – and I can sum up all my cooking lessons into one word: Cook! The more you cook, the more confidence you gain – and the more joy and success you will experience. But where to start? My best advice is to find a few cookbooks that you trust - ideally ones that offer plenty of explanation. From these, select several dishes that sound appealing and commit to learning to make them by heart. With repetition, you will learn to cook without relying on the recipes, and you’ll be well on your way to becoming a more confident — and intuitive — cook.
The premise behind this jubilant and personal collection is that cooking is "simply a huge and often very fun puzzle of piecing together techniques with different ingredients." Throughout the 98 recipes (everything from breakfast to mains, from drinks to dessert), Turshen highlights essential techniques (labeled as "small victories") and then offers inventive ideas and inspirations for creating other dishes (called "spin-offs"). It's a cookbook designed for anyone looking to become a more relaxed, confident, and creative cook. Turshen's love for cooking and feeding others is infectious, and her down-to-earth approach makes it easy to be swept along.
"I can't wait to cook my way through this amazing new book!" - Ina Garten (Host of Barefoot Contessa)
"Simple, achievable recipes..." - Chef April Bloomfield (Owner of The Spotted Pig)
This cookbook of more than 400 simple cooking recipes and variations from Julia Turshen, writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth Paltrow's It's All Good, and Dana Cowin's Mastering My Mistakes in the Kitchen, and author of her cookbooks Now & Again and Feed the Resistance. The process of truly great home cooking ideas is demystified via more than a hundred lessons called out as…
I am a writer based in Brooklyn, NY. My books include The Unofficial Hocus Pocus Cookbook, XOXO: A Cocktail Book, and consulting for Are You My Wine? Clearly, I am very interested in drinking, eating, and pop culture. When we started talking about a follow-up project for The Unofficial Hocus Pocus Cookbook, my mind first went to my daughter Beatrice. I was excited for the day when she could watch the movie with me and share a part of my own life as a kid. I knew that many other millennial parents probably felt the same way, and so I knew I wanted to do a book that would enhance that experience.
The Disney Parks have so many great snacks, meals, and drinks; too many to sample in just one trip. This cookbook is so fun because it helps you to bring the park experience home with you, trying out all the many snacks you didn’t have time for and making the ones you love over and over again!
I especially love the caramel corn recipe because one of my favorite spots is the caramel shop in the Germany section of Epcot!
Experience the magic of the Disney Parks right in your kitchen with these 100, easy and delicious recipes inspired by Walt Disney World!
Stroll right down the middle of Main Street USA, journey from Adventureland to Infinity and Beyond at Pixar Pier, and explore every avenue in between to taste the flavors of the Disney Parks...all without leaving your kitchen.
With The Unofficial Disney Parks Cookbook you can bring the magic of Disneyland and Walt Disney World snacks and treats right to your home. Recreate favorites like the classic Dole Whip and Mickey Pretzels to new favorites like blue milk…
I’m a cookbook and children's book author and co-owner of Brown-Bag Publishers, a small independent publishing company since 2007. I love good food, and I have a passion for creating (and using!) recipes that are easy and result in delicious, healthy meals that appeal to the whole family. I’m the author of the bestselling Cooking with All Things Trader Joe's which was the first in the popular 10-book Trader Joe's cookbook series. I live in a small surf town in California with my husband and four kids.
This cookbook by Mark Bittman re-energized the vegetarian movement over a decade ago (and was updated on its 10th anniversary). Think of it as the “Joy of Cooking” for vegetarians, covering all foods and techniques from A-Z. The recipes are straightforwad and approachable, making them perfect for beginner cooks as well as experienced home cooks. Favorites are Vegetarian Pho, Paella with Tomatoes and Eggs, and Curried Potatoes.
Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet-health, sustainability, and ethics-continue to resonate with more and more people, whether or not they're fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today's cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-colour photos throughout. With these photos and a host of recipes destined to become new…
Rodney Bradford comes into Lindsay's restaurant, offers to buy her small house for double its value, eats her brownies, and drops dead on the sidewalk in front. Next, her almost-ex-husband offers to sign the divorce papers, but only if she'll give him her small,…
I’ve always been interested in food, even as young as 3 years old I remember wanting to taste everything, and I found the process of cooking fascinating. But I really got interested in food as a topic for research during my time studying Greek culture for my PhD thesis. People on the island of Kalymnos, where I’ve conducted research for 30 years, made a strong connection between food and memory, but it was a connection that few scholars have written about until recently. So I’ve been excited to participate in a new field reflected by all of these books, and hope you will be as well.
This book really debunks many of the myths about how and whether Americans cook today.
I loved the way that the author took us into the thoughts and practices of contemporary home cooks going about their daily cooking. I also found fascinating the comparison and contrast with those who have taken up artisanal production of sourdough bread and other skilled food products.
Home cooking is crucial to our lives but it is not necessary to our survival. Over the past century, it has become an everyday choice even though it is no longer an everyday chore. By looking closely at the stories and practices of American home cooks-witnessing them in the kitchen and at the table-Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who…
![Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]](https://media.bookdna-cdn.com/cdn-cgi/image/format=avif,width=220,quality=75/media/covers/91QKM0TSIKL_x83p2z "Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]")
