Cookbooks › All-time
The 100 greatest cookbooks of all time
The books that taught the world to cook, ranked by Chef. Each comes with two dishes to cook in its spirit, written by Chef in our format, so you can taste what the book is about tonight.
Mastering the Art of French CookingJulia Child, Louisette Bertholle and Simone Beck
Joy of CookingIrma S. Rombauer
Essentials of Classic Italian CookingMarcella Hazan1 to 10
The top ten-
Mastering the Art of French Cooking
Julia Child, Louisette Bertholle and Simone Beck · 1961
It taught America to cook French food at home, one technique at a time, and every recipe still works.
Cook from it: Boeuf bourguignon, Coq au vin (our write-up, saves to your recipes)
Cook in its spirit: Classic French Omelette, Beef Braised in Red Wine with Mushrooms and Pearl Onions (Chef's own recipes, not the book's)
No. 1 on The 100 Greatest Cookbooks
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Joy of Cooking
Irma S. Rombauer · 1931
Self-published in the Depression and revised for ninety years; the book on more American shelves than any other.
Cook from it: Buttermilk pancakes, Meatloaf (our write-up, saves to your recipes)
Cook in its spirit: Classic Broiled Chicken with Pan Gravy, Old-Fashioned Beef Stew with Root Vegetables (Chef's own recipes, not the book's)
No. 2 on The 100 Greatest Cookbooks
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Essentials of Classic Italian Cooking
Marcella Hazan · 1992
The Italian cookbook in English. Her tomato sauce with butter and onion alone has fed millions.
Cook from it: Tomato sauce with onion and butter, Lasagne alla bolognese (our write-up, saves to your recipes)
Cook in its spirit: Tomato Sauce with Butter and Onion, Bolognese-Style Meat Sauce (Chef's own recipes, not the book's)
No. 3 on The 100 Greatest Cookbooks
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Salt, Fat, Acid, Heat
Samin Nosrat · 2017
Teaches the four things that make food taste good, so you can cook without a recipe.
Cook from it: Persian rice with tahdig, Focaccia (our write-up, saves to your recipes)
Cook in its spirit: Simplest Good Vinaigrette (and the Only Formula You Need), Crisp-Skinned Roast Chicken with Pan Jus (Chef's own recipes, not the book's)
No. 4 on The 100 Greatest Cookbooks
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The Food Lab
J. Kenji López-Alt · 2015
Home cooking, tested like science; the reasons behind every step of the American classics.
Cook from it: Smashed Burgers (our write-up, saves to your recipes)
Cook in its spirit: The Perfect Reverse-Seared Steak, Shatter-Crust Fried Chicken with Buttermilk Brine (Chef's own recipes, not the book's)
No. 5 on The 100 Greatest Cookbooks
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The Silver Spoon
Editoriale Domus · 1950
Italy's own kitchen bible, more than two thousand recipes, given at weddings for seventy years.
Cook from it: Pesto alla Genovese (our write-up, saves to your recipes)
Cook in its spirit: Cacio e Pepe, Osso Buco alla Milanese with Saffron Risotto (Chef's own recipes, not the book's)
No. 6 on The 100 Greatest Cookbooks
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How to Cook Everything
Mark Bittman · 1998
The plain-spoken reference for cooking anything with variations, from a man who made a generation of cooks.
Cook in its spirit: Basic Braised Chicken Thighs with Pan Sauce, Weekend Risotto with Mushrooms and Parmesan (Chef's own recipes, not the book's)
No. 7 on The 100 Greatest Cookbooks
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Jerusalem
Yotam Ottolenghi and Sami Tamimi · 2012
Two chefs from opposite sides of one city; it changed what home cooks keep in the pantry.
Cook from it: Shakshuka (our write-up, saves to your recipes)
Cook in its spirit: Roasted Sweet Potato with Whipped Feta and Za'atar, Slow-Braised Chicken with Dates, Olives, and Preserved Lemon (Chef's own recipes, not the book's)
No. 8 on The 100 Greatest Cookbooks
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The Art of Simple Food
Alice Waters · 2007
The Chez Panisse way at home: good ingredients, treated simply, in season.
Cook in its spirit: Garden Lettuces with Simple Vinaigrette, Slow-Roasted Chicken with Bread Salad (Chef's own recipes, not the book's)
No. 9 on The 100 Greatest Cookbooks
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The Zuni Cafe Cookbook
Judy Rodgers · 2002
The roast chicken with bread salad, and the early salting that changed how cooks season meat.
Cook in its spirit: Early-Salted Roast Chicken with Warm Bread Salad, Weeknight Pan-Seared Pork Chop with Mustard Pan Sauce (Chef's own recipes, not the book's)
No. 10 on The 100 Greatest Cookbooks
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11 to 20
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The Cuisines of Mexico
Diana Kennedy · 1972
The first serious English book on regional Mexican cooking, from a writer who spent her life on it.
Cook from it: Carnitas (our write-up, saves to your recipes)
Cook in its spirit: Salsa Verde Cruda with Roasted Tomatillos, Pork and Red Chile Tamales (Chef's own recipes, not the book's)
No. 11 on The 100 Greatest Cookbooks
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A Book of Middle Eastern Food
Claudia Roden · 1968
It brought the food of the Middle East to the English-speaking world, recipes and stories both.
Cook in its spirit: Cucumber and Yogurt Salad with Mint and Dried Mint, Lamb and Apricot Tagine-Style Stew with Toasted Almonds (Chef's own recipes, not the book's)
No. 12 on The 100 Greatest Cookbooks
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Plenty
Yotam Ottolenghi · 2010
Vegetables as the main event, bold and generous; it made vegetarian cooking exciting for meat eaters.
Cook in its spirit: Charred Broccoli with Chile, Garlic, and Lemon, Roasted Eggplant with Saffron Yogurt, Pomegranate, and Herb Oil (Chef's own recipes, not the book's)
No. 13 on The 100 Greatest Cookbooks
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The Taste of Country Cooking
Edna Lewis · 1976
Seasonal Southern cooking from a Virginia farming community founded by freed slaves; a classic of American food writing.
Cook from it: Southern fried chicken (our write-up, saves to your recipes)
Cook in its spirit: Skillet Braised Spring Greens with Smoked Ham Hock, Buttermilk Fried Chicken with Cream Gravy (Chef's own recipes, not the book's)
No. 14 on The 100 Greatest Cookbooks
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Land of Plenty
Fuchsia Dunlop · 2001
The book that showed English-speaking cooks what real Sichuan food is, and how to make it.
Cook from it: Kung pao chicken, Mapo tofu (our write-up, saves to your recipes)
Cook in its spirit: Smacked Cucumber with Garlic and Chili Oil, Twice-Cooked Pork Belly with Leeks and Fermented Bean Paste (Chef's own recipes, not the book's)
No. 15 on The 100 Greatest Cookbooks
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An Invitation to Indian Cooking
Madhur Jaffrey · 1973
Indian home cooking explained for kitchens far from India, from the writer who opened that door.
Cook in its spirit: Everyday Masoor Dal, Lamb Rogan Josh (Chef's own recipes, not the book's)
No. 16 on The 100 Greatest Cookbooks
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Moosewood Cookbook
Mollie Katzen · 1977
Hand-lettered vegetarian cooking from an Ithaca collective; it was in every college kitchen for decades.
Cook in its spirit: Herbed Mushroom Barley Soup, Baked Vegetable Enchiladas with Spiced Walnut-Tomato Sauce (Chef's own recipes, not the book's)
No. 17 on The 100 Greatest Cookbooks
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How to Be a Domestic Goddess
Nigella Lawson · 2000
Baking for pleasure, not perfection; warm, funny and reliable.
Cook in its spirit: Forest Fruit Chocolate Loaf Cake, Slow-Roasted Spiced Pomegranate Chicken with Saffron Rice (Chef's own recipes, not the book's)
No. 18 on The 100 Greatest Cookbooks
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The Barefoot Contessa Cookbook
Ina Garten · 1999
Food from her Hamptons shop that guests love, written so it works every time.
Cook from it: Perfect roast chicken (our write-up, saves to your recipes)
Cook in its spirit: Perfect Roast Chicken with Lemon and Herbs, Coconut Cake with Coconut Buttercream (Chef's own recipes, not the book's)
No. 19 on The 100 Greatest Cookbooks
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On Food and Cooking
Harold McGee · 1984
The science of the kitchen; chefs keep it next to the stove to know why things happen.
Cook in its spirit: Perfect Egg, Three Ways (The Science of a Soft Yolk), Slow-Caramelized Onion and Dark Beer Soup (Chef's own recipes, not the book's)
No. 20 on The 100 Greatest Cookbooks
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21 to 30
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Larousse Gastronomique
Prosper Montagné · 1938
The encyclopedia of French cooking, still the reference for a dish's real name and method.
Cook in its spirit: Leeks Vinaigrette (Poireaux Vinaigrette), Duck Breast with Orange Sauce (Canard à l'Orange) (Chef's own recipes, not the book's)
No. 21 on The 100 Greatest Cookbooks
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The Gift of Southern Cooking
Edna Lewis and Scott Peacock · 2003
Edna Lewis's last book, with her young friend; the biscuit and fried chicken recipes are the ones to own.
Cook from it: Buttermilk biscuits (our write-up, saves to your recipes)
Cook in its spirit: Buttermilk Biscuits, Skillet-Fried Chicken (Chef's own recipes, not the book's)
No. 22 on The 100 Greatest Cookbooks
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Tartine Bread
Chad Robertson · 2010
The country loaf that started the home sourdough movement, explained over thirty years of practice.
Cook from it: Basic Country Sourdough (our write-up, saves to your recipes)
Cook in its spirit: Basic Country Sourdough Loaf, Sourdough Crumpets with Butter and Honey (Chef's own recipes, not the book's)
No. 23 on The 100 Greatest Cookbooks
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Flour Water Salt Yeast
Ken Forkish · 2012
Artisan bread and pizza at home on a schedule that fits a working day.
Cook in its spirit: Overnight Country Loaf, Weeknight Charred Pizza Dough (Chef's own recipes, not the book's)
No. 24 on The 100 Greatest Cookbooks
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The French Laundry Cookbook
Thomas Keller · 1999
The book that showed what a cookbook could be; an education in care and precision.
Cook in its spirit: Butter-Poached Radishes with Brown Butter and Herbs, Slow-Poached Salmon with Leek Soubise and Chive Oil (Chef's own recipes, not the book's)
No. 25 on The 100 Greatest Cookbooks
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The River Cafe Cook Book
Rose Gray and Ruth Rogers · 1995
Seasonal Italian cooking from the London restaurant that trained a generation of chefs.
Cook in its spirit: Chargrilled Zucchini with Lemon, Mint, and Pecorino, Slow-Braised Lamb Shanks with Red Wine, Rosemary, and Cannellini Beans (Chef's own recipes, not the book's)
No. 26 on The 100 Greatest Cookbooks
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Roast Chicken and Other Stories
Simon Hopkinson · 1994
Voted the most useful cookbook of all time in Britain; alphabetical, opinionated, perfect.
Cook in its spirit: Roast Chicken with Lemon, Butter and Tarragon, Braised Oxtail with Red Wine and Root Vegetables (Chef's own recipes, not the book's)
No. 27 on The 100 Greatest Cookbooks
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Nose to Tail Eating
Fergus Henderson · 1999
The St. John book that brought the whole animal back to the table, written with dry wit.
Cook in its spirit: Bones on Toast with Parsley Salad, Braised Pig's Trotters, Boned and Stuffed (Chef's own recipes, not the book's)
No. 28 on The 100 Greatest Cookbooks
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The Essential New York Times Cookbook
Amanda Hesser · 2010
A century and a half of the paper's best recipes, each re-tested.
Cook from it: Purple Plum Torte, Dutch Baby (David Eyre's Pancake) (our write-up, saves to your recipes)
Cook in its spirit: Weeknight Roast Chicken with Lemon and Pan Juices, Braised Short Ribs with Red Wine and Root Vegetables (Chef's own recipes, not the book's)
No. 29 on The 100 Greatest Cookbooks
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Thai Food
David Thompson · 2002
The deepest English book on Thai cooking, its history and its balance of flavors.
Cook from it: Thai green curry (our write-up, saves to your recipes)
Cook in its spirit: Green Mango Salad with Dried Shrimp and Peanuts, Red Curry of Duck with Lychees (Chef's own recipes, not the book's)
No. 30 on The 100 Greatest Cookbooks
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31 to 40
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The Wok
J. Kenji López-Alt · 2022
Everything a wok can do, tested and explained; fried rice will never be the same.
Cook from it: Egg fried rice (our write-up, saves to your recipes)
Cook in its spirit: Weeknight Egg Fried Rice, Dry-Fried Sichuan Green Beans with Ground Pork (Chef's own recipes, not the book's)
No. 31 on The 100 Greatest Cookbooks
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Zahav
Michael Solomonov and Steven Cook · 2015
Israeli cooking from the Philadelphia restaurant; the tehina and the hummus recipe alone are worth it.
Cook from it: Hummus with tehina (our write-up, saves to your recipes)
Cook in its spirit: Silky Whipped Hummus with Warm Pita, Slow-Braised Short Ribs with Pomegranate, Honey, and Warm Spices (Chef's own recipes, not the book's)
No. 32 on The 100 Greatest Cookbooks
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Vegetarian Cooking for Everyone
Deborah Madison · 1997
The complete vegetarian reference, from the founding chef of Greens.
Cook in its spirit: Braised Leeks with Butter and Thyme, Winter Vegetable Gratin with Gruyère and Cream (Chef's own recipes, not the book's)
No. 33 on The 100 Greatest Cookbooks
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Authentic Mexican
Rick Bayless · 1987
Regional Mexican cooking for American kitchens, from the Frontera Grill chef.
Cook from it: Guacamole (our write-up, saves to your recipes)
Cook in its spirit: Salsa Verde Cruda with Avocado, Red Chile Braised Pork (Cochinita-Style Pork Shoulder) (Chef's own recipes, not the book's)
No. 34 on The 100 Greatest Cookbooks
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The Bread Baker's Apprentice
Peter Reinhart · 2001
Bread baking taught as a craft, step by step, with the stages explained.
Cook in its spirit: Simple Overnight Focaccia, Pain au Levain-Style Sourdough Boule (Chef's own recipes, not the book's)
No. 35 on The 100 Greatest Cookbooks
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The Cake Bible
Rose Levy Beranbaum · 1988
Cakes by weight, with every why explained; a baker's reference for nearly forty years.
Cook in its spirit: White Velvet Butter Cake, Chocolate Ganache Layer Cake with Precision Buttercream (Chef's own recipes, not the book's)
No. 36 on The 100 Greatest Cookbooks
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Baking: From My Home to Yours
Dorie Greenspan · 2006
Home baking at its friendliest and most dependable, with playful variations for every recipe.
Cook in its spirit: World Peace Cookies, French Apple Tart with Vanilla Bean (Chef's own recipes, not the book's)
No. 37 on The 100 Greatest Cookbooks
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Chez Panisse Menu Cookbook
Alice Waters · 1982
Menus from the Berkeley restaurant that started farm-to-table.
Cook in its spirit: Garden Lettuces with Warm Goat Cheese Rounds, Slow-Roasted Lamb Shoulder with Flageolet Beans and Garlic (Chef's own recipes, not the book's)
No. 38 on The 100 Greatest Cookbooks
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The Silver Palate Cookbook
Julee Rosso and Sheila Lukins · 1982
The book that defined 1980s entertaining, and gave the world Chicken Marbella.
Cook from it: Chicken Marbella (our write-up, saves to your recipes)
Cook in its spirit: Prune and Olive Braised Chicken, Herbed Goat Cheese Torta with Sun-Dried Tomato Pesto (Chef's own recipes, not the book's)
No. 39 on The 100 Greatest Cookbooks
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French Provincial Cooking
Elizabeth David · 1960
The food of the French regions, written by the woman who changed how Britain ate.
Cook in its spirit: Tomatoes Provençal, Daube of Beef with Red Wine, Orange and Olives (Chef's own recipes, not the book's)
No. 40 on The 100 Greatest Cookbooks
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41 to 50
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Burma: Rivers of Flavor
Naomi Duguid · 2012
Home cooking from a country few had cooked from, by a writer who walks to every kitchen.
Cook in its spirit: Tea Leaf Salad (Lahpet Thoke), Slow-Braised Pork and Pumpkin Curry (Chef's own recipes, not the book's)
No. 41 on The 100 Greatest Cookbooks
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Six Seasons
Joshua McFadden · 2017
Vegetables through six seasons, not four; a farmer's-market cook's favorite.
Cook in its spirit: Raw Kale Salad with Parmesan, Lemon, and Garlic Breadcrumbs, Slow-Roasted Pork Shoulder with Braised Greens and Salsa Verde (Chef's own recipes, not the book's)
No. 42 on The 100 Greatest Cookbooks
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Every Grain of Rice
Fuchsia Dunlop · 2012
Simple Chinese home cooking, vegetables first, for every night of the week.
Cook in its spirit: Smacked Cucumber Salad with Garlic and Chile Oil, Dry-Fried Green Beans with Ground Pork and Preserved Vegetable (Chef's own recipes, not the book's)
No. 43 on The 100 Greatest Cookbooks
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Maangchi's Real Korean Cooking
Maangchi · 2015
Korean home cooking from the YouTube teacher who made kimchi a household word.
Cook from it: Napa cabbage kimchi, Bibimbap (our write-up, saves to your recipes)
Cook in its spirit: Quick Cucumber Kimchi (Oi Muchim-Style Salad), Sizzling Kimchi Jjigae with Pork Belly (Chef's own recipes, not the book's)
No. 44 on The 100 Greatest Cookbooks
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The Pho Cookbook
Andrea Nguyen · 2017
Vietnam's soup, from quick versions to a full day's broth, by the best writer on Vietnamese food.
Cook from it: Beef pho (our write-up, saves to your recipes)
Cook in its spirit: Weeknight Chicken Pho, Weekend Beef Pho with Charred Spices and Brisket (Chef's own recipes, not the book's)
No. 45 on The 100 Greatest Cookbooks
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Asian Dumplings
Andrea Nguyen · 2009
Dumplings from across Asia with every fold drawn out; a book you cook from with flour on your hands.
Cook from it: Pork and chive dumplings (our write-up, saves to your recipes)
Cook in its spirit: Pan-Fried Pork and Scallion Potstickers, Soup Dumplings (Xiao Long Bao) with Pork and Aspic (Chef's own recipes, not the book's)
No. 46 on The 100 Greatest Cookbooks
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Mexico: The Cookbook
Margarita Carrillo Arronte · 2014
Six hundred recipes from every state in Mexico.
Cook in its spirit: Salsa Verde Cruda with Avocado, Pork and Guajillo Chile Tamales (Chef's own recipes, not the book's)
No. 47 on The 100 Greatest Cookbooks
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India: The Cookbook
Pushpesh Pant · 2010
A thousand Indian recipes from every region, in one volume.
Cook in its spirit: Tadka Dal (Simple Yellow Lentils with Spiced Butter), Rogan Josh (Slow-Braised Lamb in Kashmiri Chile and Yogurt Gravy) (Chef's own recipes, not the book's)
No. 48 on The 100 Greatest Cookbooks
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1080 Recipes
Simone Ortega · 1972
Spain's household cookbook, sold in the millions; the tortilla in it is the one.
Cook from it: Spanish tortilla (our write-up, saves to your recipes)
Cook in its spirit: Spanish Tortilla (Potato and Onion Omelette), Braised Oxtail with Red Wine and Vegetables (Rabo de Toro) (Chef's own recipes, not the book's)
No. 49 on The 100 Greatest Cookbooks
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The Food of Spain
Claudia Roden · 2011
Spanish cooking region by region, with the history that explains it.
Cook from it: Paella valenciana (our write-up, saves to your recipes)
Cook in its spirit: Pan con Tomate (Catalan Bread with Tomato), Chicken and Seafood Paella (Chef's own recipes, not the book's)
No. 50 on The 100 Greatest Cookbooks
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51 to 60
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I Know How to Cook
Ginette Mathiot · 1932
France's home cooking bible, given to brides for generations, translated at last in 2009.
Cook from it: Crêpes (our write-up, saves to your recipes)
Cook in its spirit: Leeks Vinaigrette, Braised Beef with Carrots (Boeuf aux Carottes) (Chef's own recipes, not the book's)
No. 51 on The 100 Greatest Cookbooks
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The Gourmet Cookbook
Ruth Reichl · 2004
Over a thousand recipes from sixty years of Gourmet magazine, chosen by its last editor.
Cook in its spirit: Roast Chicken with Lemon and Herbs, Braised Short Ribs with Red Wine and Root Vegetables (Chef's own recipes, not the book's)
No. 52 on The 100 Greatest Cookbooks
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Bouchon
Thomas Keller · 2004
French bistro cooking from Keller's bistro, more cookable than The French Laundry.
Cook from it: French onion soup (our write-up, saves to your recipes)
Cook in its spirit: Bistro Roast Chicken with Pan Jus, Beef Short Rib Braise with Root Vegetables and Red Wine (Chef's own recipes, not the book's)
No. 53 on The 100 Greatest Cookbooks
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Momofuku
David Chang and Peter Meehan · 2009
The pork buns, the ramen and the story of a restaurant that changed how New York ate.
Cook in its spirit: Quick-Pickled Smashed Cucumbers with Sesame and Chile, Pork Belly Steamed Buns with Hoisin, Scallion, and Quick Pickles (Chef's own recipes, not the book's)
No. 54 on The 100 Greatest Cookbooks
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Ottolenghi Simple
Yotam Ottolenghi · 2018
Ottolenghi flavors in fewer steps, coded by how much time you have.
Cook in its spirit: Crispy Chickpeas and Yogurt with Hot Green Chile Oil, Slow-Roasted Lamb Shoulder with Dates, Almonds, and Soft Herbs (Chef's own recipes, not the book's)
No. 55 on The 100 Greatest Cookbooks
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Dining In
Alison Roman · 2017
The book behind the most cooked recipes of the late 2010s, The Cookies included.
Cook from it: Salted Butter and Chocolate Chunk Shortbread (The Cookies) (our write-up, saves to your recipes)
No. 56 on The 100 Greatest Cookbooks
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The Smitten Kitchen Cookbook
Deb Perelman · 2012
Recipes from the blog's tiny kitchen, re-made until they earned their place.
No. 57 on The 100 Greatest Cookbooks
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The Flavor Bible
Karen Page and Andrew Dornenburg · 2008
What goes with what, from the world's best chefs; the book for cooking without a recipe.
No. 58 on The 100 Greatest Cookbooks
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Ratio
Michael Ruhlman · 2009
The few ratios behind bread, batters, doughs and sauces, so you never need the recipe.
No. 59 on The 100 Greatest Cookbooks
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Modernist Cuisine at Home
Nathan Myhrvold and Maxime Bilet · 2012
The science of cooking at home, photographed in cross-section.
No. 60 on The 100 Greatest Cookbooks
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61 to 70
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The Elements of Pizza
Ken Forkish · 2016
Great pizza in a home oven, from Neapolitan to New York, on any schedule.
Cook from it: Pizza margherita (our write-up, saves to your recipes)
No. 61 on The 100 Greatest Cookbooks
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BraveTart
Stella Parks · 2017
The story and the best version of every American dessert, from Oreos to Twinkies.
No. 62 on The 100 Greatest Cookbooks
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Dessert Person
Claire Saffitz · 2020
Baking for people who love it, with a difficulty and time chart for every recipe.
No. 63 on The 100 Greatest Cookbooks
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The Pie and Pastry Bible
Rose Levy Beranbaum · 1998
Every pie, tart and pastry, by weight and by reason.
Cook from it: Apple pie (our write-up, saves to your recipes)
No. 64 on The 100 Greatest Cookbooks
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The New Basics Cookbook
Julee Rosso and Sheila Lukins · 1989
The Silver Palate duo's everyday encyclopedia.
No. 65 on The 100 Greatest Cookbooks
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James Beard's American Cookery
James Beard · 1972
The dean of American cooking on the country's own food.
No. 66 on The 100 Greatest Cookbooks
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The New York Times Cook Book
Craig Claiborne · 1961
The book that made the Times the place Americans looked for recipes.
No. 67 on The 100 Greatest Cookbooks
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Jubilee
Toni Tipton-Martin · 2019
Two centuries of African American cooking, recovered from cookbooks history ignored.
No. 68 on The 100 Greatest Cookbooks
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The Wisdom of the Chinese Kitchen
Grace Young · 1999
Cantonese home cooking and the family stories behind it.
No. 69 on The 100 Greatest Cookbooks
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Japanese Cooking: A Simple Art
Shizuo Tsuji · 1980
Still the clearest English book on Japanese technique, with a foreword by M.F.K. Fisher.
No. 70 on The 100 Greatest Cookbooks
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71 to 80
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Washoku
Elizabeth Andoh · 2005
The Japanese home kitchen, its pantry and its seasons.
No. 71 on The 100 Greatest Cookbooks
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Persiana
Sabrina Ghayour · 2014
Persian and Middle Eastern home cooking made easy and bright.
No. 72 on The 100 Greatest Cookbooks
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Falastin
Sami Tamimi and Tara Wigley · 2020
Palestinian cooking and the people behind it.
No. 73 on The 100 Greatest Cookbooks
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Made in India
Meera Sodha · 2014
Gujarati family cooking from a London kitchen; her dal is a weeknight staple.
Cook from it: Red lentil dal (our write-up, saves to your recipes)
No. 74 on The 100 Greatest Cookbooks
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Mamushka
Olia Hercules · 2015
Ukrainian and Eastern European home cooking that won over the food world.
Cook from it: Borscht (our write-up, saves to your recipes)
No. 75 on The 100 Greatest Cookbooks
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The Nordic Cookbook
Magnus Nilsson · 2015
Seven hundred home recipes from across the Nordic countries, collected by the Fäviken chef.
Cook from it: Swedish Meatballs (Köttbullar) (our write-up, saves to your recipes)
No. 76 on The 100 Greatest Cookbooks
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Seven Fires
Francis Mallmann · 2009
Argentine cooking over fire, seven ways.
Cook from it: Grilled steak with chimichurri (our write-up, saves to your recipes)
No. 77 on The 100 Greatest Cookbooks
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Peru: The Cookbook
Gastón Acurio · 2015
Five hundred recipes from the chef who made Peruvian food famous.
Cook from it: Ceviche (our write-up, saves to your recipes)
No. 78 on The 100 Greatest Cookbooks
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Couscous and Other Good Food from Morocco
Paula Wolfert · 1973
The first great English book on Moroccan cooking; the tagines are still the standard.
Cook from it: Chicken tagine with preserved lemons and olives (our write-up, saves to your recipes)
No. 79 on The 100 Greatest Cookbooks
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The Glorious Foods of Greece
Diane Kochilas · 2001
Greek cooking island by island and region by region.
Cook from it: Moussaka (our write-up, saves to your recipes)
No. 80 on The 100 Greatest Cookbooks
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81 to 90
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Memories of Philippine Kitchens
Amy Besa and Romy Dorotan · 2006
Filipino food, its history and its regions, with the adobo you should make.
Cook from it: Chicken adobo (our write-up, saves to your recipes)
No. 81 on The 100 Greatest Cookbooks
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The Complete Asian Cookbook
Charmaine Solomon · 1976
Australia's guide to cooking across Asia, in print for fifty years.
No. 82 on The 100 Greatest Cookbooks
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The Cook's Companion
Stephanie Alexander · 1996
Australia's kitchen bible, ingredient by ingredient.
Cook from it: Pavlova (our write-up, saves to your recipes)
No. 83 on The 100 Greatest Cookbooks
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Delia's Complete Cookery Course
Delia Smith · 1978
How Britain learned to cook; when Delia used an ingredient, it sold out.
No. 84 on The 100 Greatest Cookbooks
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Mary Berry's Baking Bible
Mary Berry · 2009
The British home baking standard, from the queen of the Victoria sponge.
Cook from it: Victoria Sponge (our write-up, saves to your recipes)
No. 85 on The 100 Greatest Cookbooks
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The Naked Chef
Jamie Oliver · 1999
Stripped-down, fun cooking that got a generation of young people into the kitchen.
No. 86 on The 100 Greatest Cookbooks
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Chef Paul Prudhomme's Louisiana Kitchen
Paul Prudhomme · 1984
Cajun and Creole cooking that swept the country; the gumbo is the lesson.
Cook from it: Chicken and andouille gumbo (our write-up, saves to your recipes)
No. 87 on The 100 Greatest Cookbooks
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Franklin Barbecue
Aaron Franklin and Jordan Mackay · 2015
A meat-smoking manifesto from the brisket people line up for in Austin.
Cook from it: Texas brisket (our write-up, saves to your recipes)
No. 88 on The 100 Greatest Cookbooks
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The Dooky Chase Cookbook
Leah Chase · 1990
Creole cooking from the queen of New Orleans and her famous restaurant.
Cook from it: Red beans and rice (our write-up, saves to your recipes)
No. 89 on The 100 Greatest Cookbooks
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The Pioneer Woman Cooks
Ree Drummond · 2009
Ranch cooking that made generous American comfort food famous again.
Cook from it: Cinnamon rolls, Pot roast (our write-up, saves to your recipes)
No. 90 on The 100 Greatest Cookbooks
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91 to 100
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Rao's Cookbook
Frank Pellegrino · 1998
Italian-American cooking from the East Harlem table you can't get; the meatballs are the reason.
Cook from it: Rao's Meatballs (our write-up, saves to your recipes)
No. 91 on The 100 Greatest Cookbooks
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Lidia's Italian-American Kitchen
Lidia Matticchio Bastianich · 2001
The Italian-American classics, cooked with an Italian's care.
Cook from it: Eggplant Parmigiana (our write-up, saves to your recipes)
No. 92 on The 100 Greatest Cookbooks
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Tasting Rome
Katie Parla and Kristina Gill · 2016
Rome's cooking, old and new, with the right carbonara.
Cook from it: Spaghetti carbonara, Cacio e Pepe (our write-up, saves to your recipes)
No. 93 on The 100 Greatest Cookbooks
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The Revolutionary Chinese Cookbook
Fuchsia Dunlop · 2006
Hunan cooking, including the red-braised pork said to be Mao's favorite.
Cook from it: Red-braised pork belly (our write-up, saves to your recipes)
No. 94 on The 100 Greatest Cookbooks
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The Way to Cook
Julia Child · 1989
Julia's master class in technique, organized by method.
No. 95 on The 100 Greatest Cookbooks
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Essential Pépin
Jacques Pépin · 2011
Seven hundred recipes from a lifetime of cooking, with a DVD of technique.
Cook from it: French omelette (our write-up, saves to your recipes)
No. 96 on The 100 Greatest Cookbooks
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The Complete Robuchon
Joël Robuchon · 2008
The great chef's home recipes; his mashed potatoes are the famous ones.
No. 97 on The 100 Greatest Cookbooks
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Les Halles Cookbook
Anthony Bourdain · 2004
French brasserie cooking with Bourdain's voice in every line.
No. 98 on The 100 Greatest Cookbooks
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Half Baked Harvest Cookbook
Tieghan Gerard · 2017
The blog's big-flavor farmhouse cooking in a book.
No. 99 on The 100 Greatest Cookbooks
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RecipeTin Eats: Dinner
Nagi Maehashi · 2022
The internet's most dependable recipe writer in print, as dependable on paper as online.
Cook from it: Butter chicken (our write-up, saves to your recipes)
No. 100 on The 100 Greatest Cookbooks
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