The 12 Best Cookbooks for Every Type of Home Chef

It would not be an exaggeration to say that we’re living in the golden age of cookbooks. From titles that delve deep into what it means to be a first generation chef to the ultimate compendium of cookies, the last year has delivered a wealth of titles that can satisfy nearly any stripe of home cook. We consulted chefs, TV hosts and culinary business owners from around the country to find a dozen of the most delicious cookbooks on the market. Read on to discover your new favorite kitchen companion.

Cookies for all occasions

Jesse Szewczyk’s book of 100 cookie recipes is smartly divided into sections based on flavor: chocolaty, boozy, fruity, smokey and savory. This allows readers to quickly flip to a recipe depending on what they’re craving. And, with recipes like Malted Brownie Biscotti or Smoked Butter and Chocolate Chunk Cookies, these treats strike a balance between familiar and inventive. Anna Gordon, chef and founder of Brooklyn bakery The Good Batch, reaches for this book when she’s looking for recipes with surprising flavorings and pairings. It’s “full of interesting cookies for interesting people,” she says.

Guide to Mexico’s bountiful culinary culture

Rick Martínez’s “Mi Cocina” is a love letter to Mexico, says Keyla Andujar Maldonado, a pastry chef at Blondery bakery in Peekskill, N.Y. But even more than that, it’s a personal adventure that’s filled with heartwarming stories and stunning photographs. The author explores more than 32 states and a whopping 156 cities in this tome, as he reveals the secret to dishes like Oaxacan Herb and Cheese Meatballs in a Smoky Chipotle Sauce and Sweet Corn Tamales Stuffed With Shrimp, a dish native to Sinaloa.

Japanese cuisine for beginners

Author Maori Murota began experimenting with making traditional Japanese dishes (like udon noodles and gyoza) from scratch when the pandemic prevented her from shopping for her usual ingredients. Those early trials resulted in this straightforward book, which teaches readers how to make miso soups and tonkatsu (breaded, deep-fried pork cutlets), as well as Murota’s own unique recipes inspired by her time spent in France and upbringing in Tokyo. Danny Taing, New York-based founder and CEO of Japanese snack and candy subscription company Bokksu, loves this book because the recipes are easy to follow and because it reminds him of his husband, who lives in Tokyo. “Whenever I’m missing him, I bring a little bit of Japan back home to my New York apartment with this book,” he says.

Traditional, yet creative food from Arab nations

Iron Chef judge and Global Ambassador to the United Nations World Food Programme Andrew Zimmern is a fan of Reem Kassis’ latest release, which celebrates the cuisine of the Arab world. Some of Zimmern’s favorite recipes include her Tahini Cheesecake and a fava bean and egg hash, a dish from the Golden Islamic Age. “I love this book for one more reason, but probably the most important one: It doesn’t separate the people from the culture from the food,” says Zimmern. “Thankfully, this book goes all in with every page.”

Sustainable recipes for pescatarian cooking

Minneapolis-based Zimmern doesn’t hold back on how instrumental author Josh Niland has been when it comes to pescatarian cooking. “[He] has done more to change the way we look at fish, cook it, age it, store it and think about it ethically than almost anyone,” he says. Niland’s book focuses on 15 species of fish and teaches readers how to utilize every part of the animal, as well as what to look for when shopping for fresh and frozen fish. Recipes include everything from a light and fresh Raw Flounder to Tuna Mapo Tofu.

Grandmotherly love by way of food

In this very personal cookbook, grandmothers from eight African countries (South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia and Eritrea) share not only their most beloved recipes, but also stories of their family and cultural traditions. The James Beard Award-winning book is a favorite of Berkeley, Calif.-based Pierre Thiam, chef and founder of Yolélé, an African food company. “It’s a great introduction into the food of the Horn of Africa, a region of the world (with the exception of Ethiopia), that has largely been ignored,” he says. Recipes include Matoke (stewed plantains with beans and beef) from Tanzania and Ajemi Bread with Carrots and Green Pepper, a dish popular in Zanzibar. “I’m particularly fond of the book’s intimacy, and how it connects me to the grandmothers who are the true custodians of these beautiful culinary traditions,” Thiam adds.

Meditation on first-generation cuisine

Author and New York Times staff writer Eric Kim has been inspired by both his upbringing in Atlanta, Ga., and the traditions his family brought with them from Korea. Recipes reflect the importance of both sides, as seen in dishes like Salt-and-Pepper Pork Chops with Vinegared Scallions or Cheeseburger Kimbap. But for Thiam, it is also the book’s poignant essays—like the meaning of Thanksgiving to first-generation immigrant families—that strike a chord. “In addition to broadly expanding my culinary vocabulary, reading and cooking from this book has also fostered a particular sense of bonding with Korean culture in a way that no history books or geopolitical thesis could ever do,” he says.

Eating intuitively, but deliciously

“Body Harmony” by Nicole Berrie of Bonberi Mart features 50 vegan recipes for everything from smoothies to soups. Sabrina Rudin, founder of Spring Cafe Aspen, an organic food and juice bar with locations in Colorado and New York, loves the book for its simple recipes and unique flavor combinations. “I’m grateful that [the author] honors her Korean roots and shares so many of her own childhood recipes, so that we can all learn how to make the insanely delicious Japchae that flies off the shelves at Bonberi Mart,” she says. The cookbook also includes a deep dive into what it means to eat intuitively: to trust your own body’s cues instead of following a prescriptive diet.

Midwestern charm on a plate

The northern Midwest may not have a reputation as a foodie’s paradise, but anyone who writes it off as boring would be remiss. Stephanie Hansen’s cookbook praises the simple, satisfying cuisine of the region with recipes that are made for eating outdoors with friends and family. Recipes include dishes like a light Fried Walleye with Lemony Tartar Sauce and a hearty Warm Bacon Potato Salad. For Brian Howe, the executive chef at Wild Rice Retreat in Bayfield, Wis., the book is a reminder to take his foot off the culinary gas pedal and kick back with creative, yet simple cuisine. “The recipes in this book really capture the importance of seasonality and put a modern, lighter spin on some of our classic dishes. It’s not all cheese curds!” he says.

Classic Italian dishes with a modern twist

As any pasta aficionado can tell you, Italian American cuisine is distinct and delicious in its own way from Italian food. “Red sauce” Italian conjures up images of baked pastas with a thick, cheesy crust or huge slabs of crispy, chicken parm. These are dishes that Angie Rito and Scott Tacinelli, the chefs of Don Angie in New York City, know intimately; and in their cookbook, they expand on them creatively, like with their famed Pinwheel Lasagna or Shrimp Parm Meatballs. For Ji Hye Kim, the chef and owner of Miss Kim in Ann Arbor, Mich., these dishes represent her childhood in New Jersey, mentioning that she finds “the way food travels with all of us, adapts and evolves, often in parallels, just completely fascinating.” Recipes like the Campari and Orange Sticky Ribs show this dichotomy: Rito and Tacinelli’s love of American-style Chinese food with the Italian twist of Campari.

Empowering recipes from a former test kitchen star

A former member of the test kitchens of Saveur, Tasting Table and Bon Appétit, it’s an understatement to say that Andy Baraghani has experience writing recipes. It’s no surprise, then, that his first cookbook is filled with dishes with maximum flavor in a minimal amount of time. Among the book’s 100 recipes are spicy-sweet Caramelized Sweet Potatoes with Browned Butter Harissa and a bright and fresh Tangy Pomegranate Chicken. Brooklyn-based cookbook author Odette Williams loves the book’s inventive dishes, noting, “Andy is not afraid of the big flavors, but still manages to keep it simple.”

Deep dive into Puerto Rican history and food

From one of the foremost experts on Puerto Rican food comes this compendium, featuring 90 recipes, including some passed down from author Illyanna Maisonet’s mother and grandmother. Many classic dishes from the island, like Tostones and Pernil, are included, as well as less common but equally delicious preparations like Rabbit Fricassee with Chayote. Maisonet also documents Puerto Rico’s culinary history by discussing the influences of the Taino, Spanish and African people who settled there. Pati Jinich, a Washington, D.C.-based cookbook author and executive producer and host of “Pati’s Mexican Table” on PBS says, “These dishes, shaped by geography, immigration and colonization, reflect the ingenuity and diversity of the [Puerto Rican] people.”