Here are 95 books that The America's Test Kitchen Family Cookbook fans have personally recommended if you like
The America's Test Kitchen Family Cookbook.
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I’ve loved cooking and baking since I was a little girl. I attempted to bake a chocolate cake when I was nine without a recipe and put the resulting glop in a plastic bowl in the oven. Luckily, I forgot to turn the oven on and my mother discovered it later, no harm done. I was always a foodie but also a tremendous reader with a great love for the English language, so food writing marries my two passions. My published works include The New York Timesbestselling The Unofficial Harry Potter Cookbook (over a million copies sold), and I write a food column for a women’s magazine.
I know, I know. America’s Test Kitchenagain. But seriously, these are the two most used cookbooks in my house, and their tattered condition testifies to that. Nearly everything I have tried from the Baking book has turned out delicious, and I have enough confidence in these recipes to try something new even for company.
Featuring more than 700 kitchen-tested recipes, 800 step-by-step photos, opinionated product ratings, and at-a-glance tutorials that guarantee success every time you bake.
A companion to the bestselling America's Test Kitchen Family Cookbook (with more than 550,000 copies sold), this comprehensive cookbook delivers the foolproof recipes, step-by-step instructions, and troubleshooting guides that have become the hallmark of every book published by America's most trusted test kitchen. For anyone who has made pie dough that seemed impossible to roll out, bread that failed to rise, or a birthday cake that couldn't be served, this book will be a lifesaver as well as…
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
I’ve loved cooking and baking since I was a little girl. I attempted to bake a chocolate cake when I was nine without a recipe and put the resulting glop in a plastic bowl in the oven. Luckily, I forgot to turn the oven on and my mother discovered it later, no harm done. I was always a foodie but also a tremendous reader with a great love for the English language, so food writing marries my two passions. My published works include The New York Timesbestselling The Unofficial Harry Potter Cookbook (over a million copies sold), and I write a food column for a women’s magazine.
This was my favorite childhood cookbook (my mom wanted it back recently but I begged). As a kid, I made quite a few dishes from that book for my family and was even allowed to make the Butter Cream Orange Cups for my brother’s bar mitzvah. I got loads of compliments for them and walked around in a happy glow for the rest of the day. The cookbook is chock full of unusual recipes, so I love revisiting them for inspiration for my food columns. Though out of print, it’s worth a search on eBay or used book stores.
I’ve loved cooking and baking since I was a little girl. I attempted to bake a chocolate cake when I was nine without a recipe and put the resulting glop in a plastic bowl in the oven. Luckily, I forgot to turn the oven on and my mother discovered it later, no harm done. I was always a foodie but also a tremendous reader with a great love for the English language, so food writing marries my two passions. My published works include The New York Timesbestselling The Unofficial Harry Potter Cookbook (over a million copies sold), and I write a food column for a women’s magazine.
This is the kind of cookbook that is so beautiful that it can serve as a decorative item to keep on your coffee table. The downside is that it can set unrealistic expectations in the minds of your guests. Or give them crazy chocolate cravings. (I am actually eating chocolate as I write these words.) The book is filled with whimsical and fanciful recipe titles, like “Chocolate Phantasmagoria” and, of course, the star of the show, “Death by Chocolate.”
A Duke with rigid opinions, a Lady whose beliefs conflict with his, a long disputed parcel of land, a conniving neighbour, a desperate collaboration, a failure of trust, a love found despite it all.
Alexander Cavendish, Duke of Ravensworth, returned from war to find that his father and brother had…
I’ve loved cooking and baking since I was a little girl. I attempted to bake a chocolate cake when I was nine without a recipe and put the resulting glop in a plastic bowl in the oven. Luckily, I forgot to turn the oven on and my mother discovered it later, no harm done. I was always a foodie but also a tremendous reader with a great love for the English language, so food writing marries my two passions. My published works include The New York Timesbestselling The Unofficial Harry Potter Cookbook (over a million copies sold), and I write a food column for a women’s magazine.
I’m a confirmed chocoholic, so I can’t help it that this is the second chocolate cookbook on the list. This cookbook is great for chocolate lovers who want to learn how to make handmade chocolates at home. The skills needed for some of these recipes take time to develop, so if you are new to the art, arm yourself with patience and a sense of adventure before rolling up your sleeves and melting the chocolate. The time invested is well worth the effort.
The home candy maker's guide to creating stunning chocolates and confections Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook. In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. * Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as…
I’m a writer and history buff who loves to make fiction out of facts. For me, the best stories are imagined out of truths we have all lived, real places that are mapped in our memories, real people whose names conjure events, past times that are prelude to our own. I like to read books built on plots and puzzles, so I write mysteries. I love books about real people, so I write biographical novels bent around the secret selves of people we only thought we knew: Eleanor Roosevelt, Dwight Eisenhower, Laura Ingalls Wilder, Georgia O’Keeffe.
Food history—why and how and what we eat—is one of my favorite topics. The first edition of Irma Rambauer’s The Joy of Cooking inspired 1930s American cooks to make an eight layer cake, a celery aspic, a chicken bisque, cinnamon toast, shrimp wiggle, and green peppers filled with macaroni. Recently widowed, Rombauer self-published the book to support her family—and thereby became a heroine for 1930s homemakers. Her Cheese Custard Pie, so far as I know, is the first recipe for quiche in an American cookbook. It is introduced with these memorable words: “In Switzerland we had a vile tempered cook named Marguerite” whose quiche varied with “her moods and her supply of cheese.” (I love recipes that tell us something about the cook.)
In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born…
The passion I have for food was born during my childhood in France when I learned how to cook and bake with my mother, and it never faded away. I still continue to explore, and I have the chance to participate in more than sixty tastings a year. When traveling, I always prepare my trips by searching the web for unique restaurants, coffee roasters, breweries, and local bakeries. When I interview culinary leaders, I am curious about their innovation and their creative process. Chef Elizabeth Falkner wrote in my book foreword, “Emmanuel genuinely seems like he is trying to solve a puzzle, which is why his book is an important piece of writing.”
I worked my whole career in the flavor industry, so when Sarah Lohman published her book in 2016, I grabbed it from the shelves of the Kitchen Arts & Letters bookstore in NYC. The book focuses on eight flavors, black pepper, vanilla, chili powder, curry powder, soy sauce, garlic, MSG, and sriracha, and traces back to when they first appeared in American cuisine. Lohman introduces the readers to a series of characters like explorers, merchants, botanists, farmers, writers, and chefs. For instance, in the first two chapters, we meet John Crowninshield, a merchant from New England who visited Sumatra in the 1790s to look for black pepper. And Edmond Albius, a 12-year-old slave who lived on an island off the coast of Madagascar, was the one who randomly discovered the pollination method of the vanilla orchid flower that is still employed today on the island that produces eighty percent of…
“Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.
The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets…
The Duke's Christmas Redemption
by
Arietta Richmond,
A Duke who has rejected love, a Lady who dreams of a love match, an arranged marriage, a house full of secrets, a most unneighborly neighbor, a plot to destroy reputations, an unexpected love that redeems it all.
Lady Charlotte Wyndham, given in an arranged marriage to a man she…
By Andrew T. Huse, Bárbara Cruz, and Jeff HouckAuthor
Why are we passionate about this?
Our obsessions with food and history mean that recipes are not the end of the journey, but the beginning. Recipes are an answer to a whole host of questions, challenges, and opportunities, and those are the stories that interest us. A recipe with no history is like the punch line with no preceding joke, incomplete at best.
Capitalizing on the charming landmark “Cross Creek” novel about her fish-out-of-water life in central Florida’s backwoods in the 1920s, Rawlings shares recipes using ingredients she harvested from her primitive surroundings.
There isn’t much call in the Instacart and UberEats era for entertaining dinner guests with Pot Roast of Bear, Lamb Kidneys with Sherry, or Alligator-Tail Steak. The days of serving Jellied Tongue have long passed, thankfully. Rawlings and her Cross Creek neighbors ate those dishes by necessity more than choice.
You devour what the land provides, whether it’s by shovel, by hook, or by gun. When the world gives you loquats, you make Loquat Jelly.
The Classic Book on Southern Cooking First published in 1942, Cross Creek Cookery was compiled by Pulitzer Prize-winning author Marjorie Kinnan Rawlings at the request of readers who wanted to recreate the luscious meals described in Cross Creek -- her famous memoir of life in a Florida hamlet. Lovers of old-fashioned, down-home cooking will treasure the recipes for Grits, Hush-Puppies, Florida Fried Fish, Orange Fluff, and Utterly Deadly Southern Pecan Pie. For more adventuresome palates, there are such unusual dishes as Minorcan Gopher Stew, Coot Surprise, Alligator-Tail Steak, Mayhaw Jelly, and Chef Huston's Cream of Peanut Soup. Spiced with delightful…
As a child of divorce who moved around often, cooking and entertaining was consistent in my life on both sides of my family. The comforting smells and traditions around food in the home became a religion to me—something I could count on. My grandmother was a hostess to be admired—her impeccable entertaining etiquette was where my love of hosting was born. My degree in psychology lends itself to sharing what’s so important about creating intentional gatherings at the table. My education and passion for creative arts pair well with my husband’s expertise as an Architect, where we understand the importance of creating inviting spaces for people to occupy.
Another lifestyle cookbook with recipes and tips that are simple, comforting, and family-friendly. Kristin shares not only recipes for healthy comfort foods, but also the staple ingredients she keeps in her pantry. I love how she offers gluten and dairy-free alternatives in her recipes and how she uses natural sweeteners such as maple syrup and honey. The Nashville Hot Chicken Salad cups and the Creamy Roasted Veggie Pasta Salad are my two favorite dishes to make from this book—and my family agrees!
NEW YORK TIMES BESTSELLER • The TV star and author of True Roots shares 130+ of her favorite recipes for healthy, natural, wholesome comfort food in this essential cookbook.
“Kristin’s family-friendly, decadently ‘health-ified’ recipes will have you reliving favorite memories and making delicious new ones bite after bite!”—Daphne Oz, Emmy Award-winning television host and bestselling author
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY DELISH
Over the past few years, Kristin Cavallari has become known for the healthy recipes she cooks at home for her family. In her bestselling cookbook, True Roots, she shared the recipes that keep…
By Chase Reynolds Ewald and Heather Sandy HebertAuthor
Why are we passionate about this?
At Home in the Wine Country coauthorsHeather and Chase love the open, nature-focused attitude toward living that California does so well. Heather worked in the field of architecture for 25 years and is the author of The New Architecture of Wine. Chase has been a western lifestyle writer for 30 years and is the author of 14 books, including Modern Americana, American Rustic, Cabin Style, and Bison. As writers and consultants they work with publishers, magazines, and design, hospitality and wine clients to craft and convey their stories. Heather and Chase live in spectacularly scenic Marin County, halfway between San Francisco and California's iconic wine country.
One of our all-time favorite books. Nathan Turner loves California, and we love how he translates that love to us, transporting even those of us who have lived here all of our lives to a new level of appreciation for our beautiful state. A combination of food, family, design, and adventure, it is an ode to our state — a love letter that is an absolute joy.
Designer Nathan Turner's style is synonymous with the easy glam of California living. His first book introduced readers to his casual American style and chic design sense. Now, he has written a love letter to his home state in I Love California. This book is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco, to the mountains of the Sierra Nevada, to the beaches of Southern California. Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious,…
This book follows the journey of a writer in search of wisdom as he narrates encounters with 12 distinguished American men over 80, including Paul Volcker, the former head of the Federal Reserve, and Denton Cooley, the world’s most famous heart surgeon.
In these and other intimate conversations, the book…
I didn’t always know I wanted to be a chef and food writer. But I have always known that I loved to prepare and enjoy beautiful food! In college, that meant throwing dinner parties for my friends. This was before Instagram, but I still wanted my food to look pretty and draw a crowd! Fast forward a couple decades. I have worked as a private chef, taught farm-to-table cooking classes, and written more than 27 published cookbooks. My favorite thing about my work is creating inspired meals that bring people together with those they love.
I’ve dined at the restaurant Lemonade in Venice Beach several times and was thrilled when I discovered they had a cookbook.
LA is defined by exceptionally fresh produce year-round and a diverse culinary scene thanks to immigrants from all over the world. Lemonade reflects that beautifully! I used many of the recipes in this book when cooking for the Patagonia women’s surf team and was thrilled with how much people loved them and how easy they were to scale up to feed a crowd.
Narrowing it down to my favorites was tough, but I can’t get enough of the Avocado, Cherry Tomato, Pine Nut, and Lime Vinaigrette; the Black Kale, Shiitake, and Kumquat Vinaigrette; or the Red Miso Beef. And of course, they have a full lemonade chapter with interesting, virgin concoctions including my favorite, the Green Apple Jalapeno lemonade.
The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the brand an instant hit and captures them in a fresh, beautifully-designed, full-color book. Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot―for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the…
