With endless inspiration available at our fingertips, the paper recipe may seem like a dying art. I, however, am a proponent of the physical cookbook. Thumbing through pages and Post-it-noting meals to make was my introduction to the culinary arts. Perched at the counter, I’d pour over pastas, elaborate pastries, and Mastering the Art of French Cooking while my mom prepped dinner. Even in my tiny dorm room, I always have a selection of publications on hand.
Despite impressive online followings, social media creators seem to agree with my cookbook philosophy. Between visually appealing videos and frequently updated feeds, influencers are authoring their own hardback versions of beloved recipes.
Not every cookbook is worth a coveted spot in your culinary library, just like every Instagram chef doesn’t hold space on your curated feed. Family recipes, one-pot hacks, or fluffy chocolate cakes abound, these creators are pushing boundaries with their print editions to help round out your cookbook display.
One Pot: Three Ways, Rachel Ama
London-based creator Rachel Ama delivers vibrancy, comfort, and ease in her cookbook One Pot: Three Ways. African and Caribbean recipes pulled from Ama’s familial roots are testament to the limitless possibilities of vegan cooking and quell any skepticism regarding tedious preparation. To get the most out of her effortless eats, Ama creates dishes that can be updated throughout the week so you never tire of the same components. Peri Peri Mushrooms — a riff on African Peri Peri chicken slathered in a spicy pepper sauce — serve as a robust base used in three separate meals: Sweetcorn Salad Bowls, Caribbeans Pittas and served with Potato Wedges. Upgrade each recipe with a dash of Ama’s homemade Jerk sauce exclusively available online.
Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook, Rick Martinez
James Beard award-winner Rick Martínez covers the cuisine of more than 150 Mexican cities in bestselling cookbook Mi Cocina. Fueled by memories, a love of people and spice for life, Chef Martínez is all for a flavor explosion when it comes to experimenting in the kitchen. Put Chiles en Nogada, Tamales Oaxaqueños, and Uchile (a.k.a Mole Bianco) under your belt with Martínez’s expert advice and turn up the heat with every Mexican classic.
Plant-Based India, Dr. Sheil Shukla
The New York Times, Food Network, and NPR agree, Dr. Sheil Shukla’s Plant-Based India is a joyous ode to Indian cooking and the ample benefits of a plant-forward diet. Shukla weaves together minimalist recipes, medical findings, and a distinct appreciation for his Gujarati heritage with every wholesome meal. Using a handful of spices and pantry staples you likely have on hand, Shukla provides the epitome of low effort and delicious reward. Personal favorites include Malai Kofta, Vegetable and Tofu Korma, and traditional Gujarāti thāli — a sampling platter of rice, flatbread, vegetables, and legumes Shukla served at his own wedding.
Lemon, Love & Olive Oil, Mina Stone
Named a New York Times 2022 Cookbook of the Year, Lemon, Love & Olive Olive by Mina Stone brings the beauty of the Mediterranean straight to your table. A trove of personal history and traditional classics with a modern twist, Stone’s Cacio e Pepe Kale Salad, Roasted Halloumi, and hearty pasta dishes prove that simplicity is taste at its finest. Plant-forward photos make Lemon, Love & Olive Oil an artistic masterpiece and Stone’s straightforward dishes double as quick dinners and entertaining go-tos.
Tenderheart, Hetty Lui McKinnon
After penning To Asia, With Love, Hetty Lui McKinnon returns with an emotional guide to vegetarian cooking. Dedicated to her father, a former produce seller who passed away in McKinnon’s teenage years, Tenderheart is a celebration of heritage, home, and the connections created through food. Through every stir fry and roasted vegetable, McKinnon imparts the basics of Asian cuisine and the foundation of flavor she learned from her father. With individual chapters allotted for each item, there is plenty of potential to expand beyond your typical produce buys.
Dessert Person, Clarie Saffitz
Clarie Saffitz is THE dessert person to follow. A New York Times Cooking and Bon Appétit contributor and host of her own YouTube channel, Saffitz is the authority on all things sweet for a reason. From recognizable favorites like Black and White Cookies and Banana Bread to Earl Grey and Apricot Hamantaschen and Minty Lime Bars, there is truly a treat for everyone in Saffitz’s repertoire.
Mayumu: Filipino American Desserts Remixed, Abi Balingit
When it comes to aesthetics, Abi Balingit excels at channeling herself into every recipe. Bright colors, eclectic florals, kiwi skirts and fruity desserts populate her feed posted under the username @theduskykitchen. Balingit’s debut cookbook Mayumu is an anthology of desserts dedicated to her Filipino roots and California upbringing. The cultural fusion of the Bay Area comes to life through Balingit’s creations, like Adobo Chocolate Chip Cookies, Turrones de Casoy, and Lychee Madeleines with Hibiscus Tea Glaze & Dried Rose Petals.
I Could Nosh, Jake Cohen
The king of challah has done it again. A follow up to his bestselling cookbook Jew-ish, New York-based creator Jake Cohen makes Israeli cooking accessible with updated classics. Known for his cheeky videos (ie. Fire Island Challah…) and whip smart humor, I Could Nosh is packed with out-there recipes emblematic of Cohen’s online persona. Fried Challah PB&J, Chicken Schnitzel Sandwich and One-Bowl Apple Cake all earn a “shove it in your mouth” approval from Cohen and his fans.