The best 30 Cook Books books

Mindless Eating explores the diverse messages and influences that constitute our eating habits, which we tend to follow “mindlessly.” It also offers practical solutions on how to exploit these subconscious influences in order help meet our health or weight-loss goals. Please note that the validity of some of the research underlying the author’s work have since been called into question.

Salt Sugar Fat examines the rise of the processed-food industry in America and globally, and why it has been fueled by the liberal use of salt, sugar and fat. These three ingredients are near irresistible to us humans, but their overuse also comes with devastating health effects.

In Defense of Food is a close examination of the rise of nutritionism in our culture, and a historical account of the industrialization of food. An expert in food ecology, author Michael Pollan takes a look at the way in which the food industry shifted our dietary focus from “food” to “nutrients,” and thus narrowed the objective of eating to one of maintaining physical health – a goal it did not accomplish.

Eating and cooking have always been crucial to our survival, but over time they have also become a subject of cultural and scientific interest. In Consider the Fork (2012), author Bee Wilson blends history, anthropology and technology to tell the fascinating story of the evolution of cooking, while also taking a closer look at the creation of cooking tools and how they have shaped our culture and eating behavior.

A Bone to Pick (2015), a compilation of articles originally published in the New York Times, outlines the systemic problems in the American food industry. It lays out the governmental and agricultural problems that are holding the industry back – and harming us and our planet in the process.

What the Fork Are You Eating? (2014) reveals the hidden ingredients in the food you eat every day and the problematic effects they can have on your body and mind. These blinks give you a plan on how to change your relationship with food and become healthier by eating better and more consciously.

The Paleo Manifesto (2013) is the go-to guide to going paleo. It explains why the Paleo diet is in sync with our ancestors’ diet, and how you can use humanity’s anthropological and evolutionary history to get fit, feel great and lead the healthy lifestyle you’ve always wanted to.

The Third Plate (2014) is about food: the way we cook it, eat it, produce it and the ways in which all these things are intertwined. Barber examines the dangers of monocultures and presents a powerful argument for sustainable food. He not only explains how we can go about making food more sustainable, but how we can make it even more delicious, too.

Cooked (2013) details the history of humanity’s relationship with cooking, baking and fermentation. These blinks explain how cooking became an essential aspect of being human while exploring the varied techniques people have tried and perfected to turn nature’s bounty into a delicious, nutritious meal.

100 Million Years of Food (2016) is about the foods our ancestors ate and how that diet relates to our eating habits today. These blinks will take you way back in time to explore the evolution of eating. They’ll explain that, while there’s no one-size-fits-all diet, there are a few general rules to abide by.

The Whole30 (2015) is a dietary program aimed at improving your health and general well-being. It’s based on the idea that, by cutting out certain harmful food groups and reintroducing others, you can find a diet that works for you.

The Plant Paradox (2017) alerts us to the dangers of eating seemingly healthy plant foods. It explores the differences between our diets and those of our ancestors’ and tells us which food products we should eat and which we should avoid to improve our digestion and maintain our optimal weight.

In Pursuit of Garlic (2012) peels back the thin, papery skin to reveal the inner truths of the miraculous allium whose exquisite flavor and restorative properties have made it a kitchen staple for millennia. A deep dive into the plant’s history, cultivation and culinary and medical uses, this rich exploration of the “divinely odorous bulb” is jam-packed with tasty morsels for cooks, gardeners and history buffs.

The Way We Eat Now (2019) offers an overview of the global food system in which we live – and try to eat. It traces our food history to the present day, where hunger is scarce and obesity is abundant. Author Bee Wilson provides an informative overview of today’s food trends, including veganism, meal-replacements and intermittent fasting. She describes what our dietary future may hold, and how we may be on the cusp of a new stage in our relationship with food.

Flour Water Salt Yeast (2012) by Ken Forkish is a guide to the principles underlying high-quality baking, that you can apply to your own baking at home. By learning the fundamentals and developing a good technique, you can master the art of home baking and develop your own individual baking style.

The Alice B. Toklas Cook Book (1954) is as much a cookbook as it is a window into the louche world of Parisian expats before World War II. We follow Toklas and her partner, the writer Gertrude Stein, as they traipse all over the country in their Ford Model T, entertaining art luminaries like Picasso and Hemingway, collecting recipes along the way. By cooking Toklas’ recipes, we have the rare opportunity to participate in a long-gone age of carefree sensuality. 

The Inspired Vegan (2012) is a plant-based cookbook featuring original recipes as well as reimaginings of traditional soul food favorites, from johnnycakes to jambalaya. But it’s also a collage of inspiration – author Bryant Terry annotates recipes with recommendations for music, literature, and art to nourish not only readers’ appetites, but their creativity and culinary experimentalism. 

The Kitchen Counter Cooking School (2011) is a practical guide to mastering the art of good home cooking. Kathleen Flinn set out to equip nine insecure home cooks with vital kitchen skills. They learned how to wield a knife confidently, roast a chicken, and bake a mean loaf of bread. But even more importantly, they learned to value food and to make conscious choices about what they ate and how they shopped for food. In these blinks, Flinn compiles the key lessons from her workshops to inspire any home cook.

The Doctor’s Kitchen (2017) is a guide to healthy eating, backed by extensive scientific research. It shows how eating well doesn’t have to be expensive, difficult, or boring – you just need to stock up on the right ingredients, cook them properly, and develop some good habits!

Modern Comfort Food (2020) is Ina Garten’s twelfth cookbook, focusing on all-American homestyle favorites to make us feel cozy and cared for. With her trademark chic yet relatable Hamptons style, Ina serves up comforting recipes for every meal of the day, from breakfast to cocktail hour to dessert.

Ottolenghi Flavor (2020) shows home cooks how to create big flavors. It offers guidance about which cooking methods get the best results in a plant-based kitchen; gives advice for pairing different ingredients and selecting the best produce; and provides inspiration for creating exciting and flavorful meals.

Eat Better, Feel Better (2021) is a guide to cultivating a balanced diet. Based on Giada De Laurentiis’s personal journey to transforming her health, it reveals how you can change your diet to control inflammation and improve your well-being.

The Art of Simple Food (2007) is much more than just a cookbook – it’s also a resource for how to think about food, eating, cooking, and entertaining. Renowned chef and restaurateur Alice Waters starts from the very beginning: excellent ingredients. She then teaches skills and recipes layer by layer, in the same way she builds flavor in a dish. 

The Art of Fermentation (2012) is an award-winning exploration of fermentation – a biological process that offers a key to understanding our species’ evolution and culture. From the emergence of life on Earth to alcohol-loving bats and the art of making sauerkraut, Sandor Katz leaves no stone unturned in this gripping account of the natural and human history of fermentation. 

Mastering Homebrew (2015) is an accessible guide to the art of making beer. This practical handbook gives a step-by-step overview of the whole process from brewing to bottling.

Juicing for Beginners (2013) is a comprehensive guidebook that tells you everything you need to know to get started on juicing. It covers the basics of juicing, from its health benefits and machine types, to different beginner-friendly recipes to try. 

Meals She Eats (2023) combines practical advice on PCOS with easy-to-follow recipes to manage the disorder’s symptoms. Drawn from the authors’ own experiences, it shares lifestyle changes and strategies that have proven effective for them. 

Bread Baking for Beginners by Bonnie Ohara is a comprehensive guide for anyone who wants to start baking their own bread at home. It covers everything from essential equipment and ingredients to different baking techniques and troubleshooting common problems. With clear instructions and helpful tips, this book will empower even the most novice bakers to create delicious homemade bread.

Tartine Bread by Chad Robertson is a comprehensive guide to baking delicious and artisanal bread at home. With detailed instructions and beautiful photographs, the book takes you through the process of creating sourdough bread from start to finish. From making your own starter to mastering the art of shaping and scoring, this book is a must-have for bread enthusiasts.

The Six O'Clock Scramble Meal Planner by Aviva Goldfarb is a practical guide to help busy families plan and prepare healthy, delicious meals in a time-efficient manner. Filled with weekly meal plans, grocery lists, and easy-to-follow recipes, this book aims to make dinnertime less stressful and more enjoyable for everyone.