Dessert Person
Claire Saffitz put together a perfect recipe book by combining more complicated and “fancy” baking recipes while also focusing on the classics. This book is enjoyable to page through alone to look at the amazing photography. Also, Claire’s writing and narration of the background behind these recipes is incredibly enjoyable.
My favorite highlight: The Focaccia and Hazelnut Galette des Rois Recipes.
Binging with Babish: 100 Recipes Recreated from Your Favorite Movies and TV Shows
Andrew Rea is most famous for recreating foods from our favorite tv shows and movies on YouTube. I have always found his videos incredibly enjoyable and I felt the same about his most recent recipe book! He covers all grounds from Game of Thrones Lemon Cakes to Spongebob’s Krabby Patty.
My favorite highlight: The traditional German strudel recipe recreated from Quentin Tarantino’s Inglourious Bastards.
A History of Food in 100 Recipes
This is one of the coolest books I have ever found, but I am a big history nerd. This book follows history in recipes from 2,000 BC with Ancient Egyptian Bread to 2011 AD with “Meat Fruit” aka fois gras & chicken liver parfait. I really love how White provides the historical version of the recipes and explains the niche stories behind each one.
My favorite highlight: The story and recipe behind Eggs à la Bendick which was discovered as a result of a rough hangover.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
This book is an essential book for anyone who wants to grow outside the realm of following recipes step by step and create something truly original. Samin Nosrat really delves into each element and explains the role they play in a dish individually and as a whole. To expand upon this book, Nosrat also partnered with Netflix to create a documentary which I highly recommend as well.
My favorite highlight: I really enjoy all the illustrations throughout the book that help describe all the basics and more advanced forms to cooking.
Wine Folly: The Essential Guide to Wine
Wine can be very intimidating, but it shouldn’t be. Madeline Puckette and Justin Hammack fulfill this idea by breaking down wines to be easily understood by everyone; however, it is very detailed in describing the types of grapes involved, what glass it should be served in, serving temperature, and tasting notes. It is an incredible book and is the perfect compliment for someone who loves to cook and wants to go one step further by including wine pairings with their dishes.
My favorite highlight: The book explains what each wine pairs best with in the realm of cheeses, protein, spices, fruits, and vegetables
Death & Co: Modern Classic Cocktails
Death & Co. is a incredible bar in New York City. This book explains the inspirational story of Death & Co., and what it truly means to work in the bar industry. This book tackles all aspects of what makes a great cocktail and how to create your own balanced recipes. It also covers all the specifics of bartending that you may not have even known to ask before reading this book. On top of all this great information, a numerous number of fantastic cocktail recipes are included.
My favorite highlight: The incredible focus on how important your type of ice is to your cocktail and how to deal with “subpar” ice.
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