{"id":819589,"date":"2025-01-13T11:12:52","date_gmt":"2025-01-13T17:12:52","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2025\/01\/13\/the-best-cookbooks-of-2024\/"},"modified":"2025-01-13T11:12:52","modified_gmt":"2025-01-13T17:12:52","slug":"the-best-cookbooks-of-2024","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2025\/01\/13\/the-best-cookbooks-of-2024\/","title":{"rendered":"The Best Cookbooks of 2024"},"content":{"rendered":"

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Recipes Sunlight & Breadcrumbs: Making Food with Creativity & Curiosity<\/h2>\n<\/div>\n
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Before Renee Erickson became one of the top chefs in the Pacific Northwest (with beloved Seattle restaurants such as Bateau, the Whale Wins, and the Walrus & the Carpenter), she was a painter, having majored in art at the University of Washington. After a quarter century in the food business, though, Erickson sensed that she\u2019d lost touch with the pleasures of creativity and cooking. This honey of a book reminds us that cooking, even the routine kind, has a touch of art. Or at least improvisation. \u201cAn adage suggests that you don\u2019t try cooking a dish for the first time with guests coming over,\u201d Erickson writes in a chapter about Sunday dinners, \u201cbut I do it all the time. I say if you have the correct sort of guests \u2026 you should go ahead and try something new for them. Don\u2019t pretend you know exactly what you\u2019re doing: Let them in on your process.\u201d <\/p>\n<\/div>\n

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2<\/p>\n

Recipes The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa<\/h2>\n<\/div>\n
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This is a landmark book. Alexander Smalls<\/a>, the trailblazing restaurateur behind New York spots such as the Cecil and Caf\u00e9 Beulah, enlists chefs from across the African continent to showcase some of their favorite regional dishes. There are 120 recipes. They\u2019re designed for the home chef, and most of the recipes\u2014such as a salsa from Kenya or candied sweet potatoes from Zambia\u2014are easy to make. (The goat-and-chicken-gizzards pithivier from Angola? More challenging.) I\u2019ve tried and loved the okra stew from South Africa, the insanely tasty tomato-and-stone-fruit salad with jollof vinaigrette from Ghana, and the peanut-sauce stew from the Republic of the Congo. <\/p>\n<\/div>\n<\/section>\n

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3<\/p>\n

Recipes The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant<\/h2>\n<\/div>\n
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Opened in 2015 by LCD Soundsystem frontman James Murphy, with partners Christina Teng Tops\u00f8e (his wife), Randy Moon, and wine savant Justin Chearno, the Four Horsemen soon established itself as one of the most influential wine bars on the planet. (Chearno\u2019s untimely death this past summer still has colleagues in shock.) Eating and drinking there is about being there<\/em> and basking in the place\u2019s curation of wine and music and the art of the vibe, but if you can\u2019t be there, this cookbook serves as a lovely artifact. The menu at the Four Horsemen has never been a pretentious one, so it makes sense that chef Nick Curtola\u2019s recipes easily segue into the home kitchen. You\u2019ll find salads such as romaine hearts with daikon radish and mint, and main dishes like a fantastic poached chicken with jasmine rice and green garlic broth. (Personally, I want the butterscotch budino with whipped cream and hazelnuts all the time.) Yet this volume gives us something deeper, charting the history of the place\u2014its founding, architectural plans, renovations, menu development\u2014and conveying how hard, how infinitely hard<\/em>, it can be to build and operate a restaurant of this caliber. <\/p>\n<\/div>\n

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4<\/p>\n

Recipes Crumbs: Cookies and Sweets from Around the World<\/h2>\n<\/div>\n
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Let\u2019s get to some sweets. It doesn\u2019t need to be the holidays\u2014or any special occasion\u2014to make cookies. What Ben Mims, a veteran of publications such as Lucky Peach<\/em> and Food & Wine<\/em> and the Los Angeles Times<\/em>, has given us is a massive survey of cookies from around the world. The book is immense yet not daunting\u2014there is a lot of white space on the page\u2014and it offers a fascinating glimpse into how the world eats these simple treats, to be savored with or without a beverage. There\u2019s gevulde koeken, almond-paste-stuffed butter cookies from the Netherlands; maamoul, nut-filled shortbread cookies from the Middle East; and biskut gajus, milky cashew cookies from Malaysia. <\/p>\n<\/div>\n<\/section>\n

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5<\/p>\n

Recipes Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook]<\/h2>\n<\/div>\n
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We saw a flurry of excellent vegetable-forward titles this year\u2014including The Vibrant Hong Kong Table<\/em><\/a>. One thing\u2019s clear: Healthy eating doesn\u2019t have to mean a lousy culinary experience. But what makes this different from the 8,000 other vegetarian and vegan cookbooks? Scope. It is a compendium of global recipes edited by Joe Yonan, who in his role as the food and dining editor at The<\/em> Washington Post<\/em> has encountered many overlapping strains of plant-based cooking: \u201chippie, post-punk, and cutting edge. I see comfort, wellness, natural and whole foods, African diasporic, Middle Eastern,\u201d and on throughout the rest of the globe. Yonan\u2019s aim is to help \u201ccodify plant-based cooking as not a lifestyle, not a philosophy, but \u2026 a cuisine.\u201d With that in mind, he has delivered a colossal volume, crammed with one banging recipe after another, including crispy fried tofu nuggets with ranch dressing and a beet ceviche made with dried seaweed stock.<\/p>\n<\/div>\n

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Recipes Sift: The Elements of Great Baking<\/h2>\n<\/div>\n
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Okay, let\u2019s get this out of the way: This is not for the novice or someone looking for snappy, super-easy recipes. This book is for the sophisticated baker. The first 115 pages represent a baking primer on everything from yeast and ferments to emulsions and coagulation\u2014and that\u2019s before we even get to the recipes. Lamb, a London-based writer who trained with Dominique Ansel and Yotam Ottolenghi, might seem intimidatingly meticulous at first, even to confident bakers. (She turns banana pudding into layered cake.) Take the leap, though, and you\u2019ll find a gorgeous salted-vanilla-and-pistachio layer cake with lemon syrup (which I can\u2019t stop thinking about), as well as a baked lemon-custard br\u00fbl\u00e9e, a wonderful marriage of caramel and citrus. Lamb inspires readers to step up and try them all. I\u2019m game. <\/p>\n<\/div>\n<\/section>\n

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Recipes Wafu Cooking: Everyday Recipes with Japanese Style [A Cookbook]<\/h2>\n<\/div>\n
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After a career in show business as a film buyer and producer, Sakai began giving cooking classes and developed a loyal following. It\u2019s easy to see why. She\u2019s plainspoken and unguarded, and her quiet enthusiasm is infectious. In her new book, Sakai is a bona fide mash-up artist\u2014Kirby Ferguson<\/a> would approve. Wafu<\/em> can be translated loosely as \u201cin Japanese style,\u201d and it has to do with the way a Japanese approach to cooking adapts, in different places, to suit local tastes. Sakai uses it as a verb. If you want to wafu a sauce, maybe you add a tablespoon of miso to Bolognese, as she does. In this book, she uses the wafu approach to non-Japanese dishes, so we\u2019re treated to a mind-bending twist on apple pie\u2014a slab pie variation that\u2019s wafu\u2019d with miso plus an ornate way of arranging the crust. <\/p>\n<\/div>\n

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Recipes My Egypt: Cooking from My Roots [A Cookbook]<\/h2>\n<\/div>\n
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This book makes me want to travel to Egypt. It opens with a series of photographic spreads that hit you at a visceral level. It\u2019s not just the sun-soaked locales that stay with you but the faces\u2014of fishermen, bakers, butchers\u2014that bring the culture to life. The book comes from Michael Mina, the acclaimed chef and restaurateur who owns more than 40 restaurants worldwide. Interestingly, Mina, who was born in Cairo, didn\u2019t often dip into his Egyptian culinary heritage on the public stage until the past decade. In a thoughtful introduction, he recalls family gatherings, 40 strong, with an aching amount of offerings\u2014dips, spreads, dried fruits, nuts, stuffed grape leaves. \u201cThat\u2019s what it was all about,\u201d he writes. \u201cFood on the table, all day long, all of us spending time together. People would cry, fight, laugh, joke, all in the same day, dramatic scenes that ended in hugs and plans for the next barbecue.\u201d There\u2019s plenty of seafood and grilled meat in this book\u2014\u201cIn Egypt, smoky char acts as seasoning for grilled kofta and poultry,\u201d Mina explains. But I\u2019m especially impressed by the subtle pleasure of dishes such as okra with shallots and chile; pumpkin-and-red-lentil soup; lemon potatoes; and lime popsicles with mint and white peach. <\/p>\n<\/div>\n<\/section>\n

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9<\/p>\n

Recipes Why I Cook<\/h2>\n<\/div>\n
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This frank and funny book\u2014cowritten by Esquire contributor Joshua David Stein\u2014represents a pleasing hybrid from the Top Chef<\/em> majordomo, blending memoir with irresistible recipes. Colicchio takes us along through his professional career, including his early days at the Quilted Giraffe and Gramercy Tavern, and spins a tale of aspiration and hustle. The recipes, organized by season, burrow into home cooking. There are roast chickens and salads and stews; there\u2019s Sunday gravy with meatballs as well as a gluten-free eggplant parm. Why I Cook<\/em> lacks pretension, but it\u2019s full of surprises. <\/p>\n<\/div>\n

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Recipes Pan y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)<\/h2>\n<\/div>\n
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Been looking for a book on Latin American desserts? Well, it\u2019s been a good year. Bodega Bakes<\/em><\/a> by Paola Velez is charming and inventive, and now we have Pan y Dulce<\/em>\u2014a world of bread and sweetness\u2014<\/em>by Miami-based baker Bryan Ford, a social-media fixture who has appeared as a judge on Blue Ribbon Baking Championship <\/em>and Best in Dough<\/em>. Ford is known for soft sandwich rolls and artisan-style loaves, but this book includes variations such as fugazzeta, an Argentinian flatbread. (I loved the Brazilian bombocado, a crumbly egg-custard tart linked to Portugal\u2019s famous pasteis de nata.) Ford writes in a friendly manner, educating us while keeping us entertained. <\/p>\n<\/div>\n<\/section>\n

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Recipes Salt Hank: A Five Napkin Situation<\/h2>\n<\/div>\n
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Lately the cookbook genre has been littered with authors who come to us from the social-media space. We\u2019re not talking about traditionally successful foodies with big followings on Instagram but rather folks whose stars have risen through their social-media platforms. Among that bunch is Henry Laporte, who\u2019s been bringing us to our knees with his hellacious, mouthwatering sandwich creations and easy, amiable charm. His first book, Salt Hank<\/em>, ventures beyond sandwiches with comic-book bigness (aided greatly by Ed Anderson\u2019s vibrant photography and Laura Palese\u2019s clean art design). From walking tacos to steak tartare to bang bang shrimp tacos, this is bold, aggressive fare. Accompanied by plenty of photos of a mustachioed, smiling Laporte, the book is a vibe. And don\u2019t worry, it\u2019s got sandwiches: spicy vodka parm, hot cod, and a French dip to die for. Forget the lobster bib\u2014bring a tarp. <\/p>\n<\/div>\n

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Recipes Koreaworld: A Cookbook<\/h2>\n<\/div>\n
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In their follow-up to 2016\u2019s stellar Koreatown<\/a><\/em>, Deuki Hong and Matt Rodbard cover the revolution of Korean cuisine in America. Accompanied by Alex Lau\u2019s vivid photography, the recipes come from chefs and home cooks across the country. Koreaworld<\/em> is a dizzying visual treat sure to make your mouth water. Yes, the Kim Jong Grillin\u2019 pickled-mango-and-kimchi hot dogs are incredible, and yes, the oi muchim sweet-and-sour pickled cucumbers (with 7-Up!) are addictive. But beyond a slew of intriguing dishes, it\u2019s the stories that give this volume its emotional lift and depth. <\/p>\n<\/div>\n<\/section>\n

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Recipes Greekish: Everyday Recipes with Greek Roots<\/h2>\n<\/div>\n
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There really is a different feeling you get from a matte finish versus a glossy finish in a cookbook. In Greekish<\/em>, the bright, airy quality of the design and the crisp nature of the photography are enhanced by the book\u2019s matte paper. The result is a clean, inviting presentation of Georgina Hayden\u2019s delectable recipes. This is another cookbook where I just got lost in reading each recipe, thanks to Hayden\u2019s terse, entertaining introductions. I didn\u2019t know I liked Greek food this much! But mum\u2019s sliced potatoes? Simple but fancy looking, and super tasty. Pumpkin and feta katafi pie; braised sausage, lentils, and fennel; or golden fish soup? Bring \u2019em on. Greekish <\/em>is for anyone and everyone: perfect for those who already love Greek cuisine or a lovely introduction for those just starting out.<\/p>\n<\/div>\n

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Recipes Ni\u00e7oise: Market-Inspired Cooking from France\u2019s Sunniest City<\/h2>\n<\/div>\n
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Gorgeous and formidable, while not in the least bit intimidating or stuffy, Rosa Jackson\u2019s exploration of food and cooking in Nice is not only one of the best cookbooks of 2024, but it\u2019s bound to have a place in your library for years to come. Jackson, who teaches cooking classes<\/a> in Nice, takes us beyond the region\u2019s most well-traveled dishes, like salad Ni\u00e7oise and ratatouille, to showcase lesser-known triumphs like coca trita, a lovely tomato-, pepper-, and onion-filled turnover; olive-and-artichoke risotto with crisp pancetta; and seared scallops with Belgian endives caramelized with orange and honey. I\u2019m leaving room after dinner for the classic rustic plum tart\u2014one of many fine desserts you\u2019ll find here. Another thing to love: Jackson is a real writer, and her prose and storytelling are top-notch. This stunner of a book is timeless. <\/p>\n<\/div>\n<\/section>\n

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Recipes Islas: A Celebration of Tropical Cooking\u2015125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands<\/h2>\n<\/div>\n
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Can a cookbook open your mind and spirit to cultures you may not have authentically appreciated yet still make you want to try every recipe it offers? Von Diaz\u2019s latest achieves just that, as she writes about not one but several island cuisines and cultures, including those of Puerto Rico, Madagascar, Guam, and Vanuatu. Islas<\/em> is a mash-up of cultures both distinct and connected, and this book, thoughtfully written with approachable, clear-to-follow recipes, is a delight and wonder. Seriously, I\u2019ve stopped earmarking pages. I\u2019ve never been inclined to Julie & Julia<\/em> a book until now. I just want to make everything. Irresistible. <\/p>\n<\/div>\n

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Recipes Pizza Night: Deliciously Doable Recipes for Pizza and Salad<\/h2>\n<\/div>\n
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For close to two decades, Alexandra Stafford<\/a> has been a fixture in the food blogosphere, offering us beautifully photographed, approachable recipes that are a cut above. Devoted to making pizza at home, Stafford\u2019s second cookbook continues to showcase her knack for presenting us with unpretentious food that\u2019s surprising, comforting, and fun. The recipes are carefully considered, nothing fussy. Just a trove of invention and enjoyment for anyone with a hankering for pizza. <\/p>\n<\/div>\n<\/section>\n

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Recipes Agak Agak: Everyday Recipes from Singapore<\/h2>\n<\/div>\n
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I love everything about this book, starting with the cover. The bright pink and turquoise are appealing, and the images and typeface are also embossed, giving the book tactile appeal. What do they say\u2014mouthfeel? Well, this is hand feel. The book feels good<\/em>. Inside, we find Shu Han Lee\u2019s straightforward dive into the food of Singapore. A few personal and family photographs are interspersed throughout, and while Lee briefly details what led her to cooking, the majority of the book is concerned not with historical or personal digressions but with recipes. Also the philosophy of cooking with your senses. The term \u201cagak agak\u201d roughly translates to \u201cestimate,\u201d which is not to say that the recipes are haphazard or confusing. But I do want chicken braised in tamarind and coriander, and also Tamil egg curry and Nonya lemongrass chicken. This gem of a book is extremely well realized.<\/p>\n<\/div>\n

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Recipes The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen [A Cookbook]<\/h2>\n<\/div>\n
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If you\u2019re looking for a protein-rich, flavor-packed rabbit hole to dive down, please consider the world of heirloom beans. Yeah, it takes a little effort\u2014tracking down heirloom varieties and then soaking the beans ahead of cooking\u2014but once you\u2019re hooked, these are small matters. Steve Sando has been growing heirloom beans in California for 20 years, and products from his company, Rancho Gordo<\/a>, can be found in California\u2019s finest restaurants. In his unprepossessing introduction, Sando writes, \u201cI believe that when you cook beans, you\u2019re connecting with thousands of years of tradition.\u201d Here he gives us 50 varieties of heirlooms: marbled beauties like Moro and Jacob\u2019s Cattle and opaque gems like King City Pink and Mayocoba. He advises readers on how to turn them into stews, soups\u2014the broth these beans produce!\u2014salads, dips, burgers, and more. You\u2019ll find the classics such as New England baked beans (both traditional and vegan versions) and Italian pasta e fagioli, but also surprises like heirloom-bean-and-caramelized-fennel gratin and Smitten Kitchen\u2019s pizza beans. You\u2019ll use this handsome book as both reference guide and inspiration. <\/p>\n<\/div>\n<\/section>\n

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Recipes Noodles, Rice, and Everything Spice: A Thai Comic Book Cookbook<\/h2>\n<\/div>\n
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Another fine introduction to a national cuisine comes to us from Mallika Kauppinen, complete with personal history, a guide to tools and equipment, and a crash course in how to shop for Thai ingredients. The recipes cover staples such as salads (som tum), noodles (khao soi), curries (panang, massaman), and desserts (mango sticky rice). Every single one is approachable, easy to follow, and delicious. What sets this cookbook apart is that it is also a graphic novel; Christina De Witte\u2019s witty, clean illustrative style helps make it memorable. It\u2019s probably a tough sell to anyone who has difficulty with comics, but for those you know who love the form, this is a winner.<\/p>\n<\/div>\n

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Recipes Salty, Cheesy, Herby, Crispy Snackable Bakes: 100 Easy-Peasy, Savory Recipes for 24\/7 Deliciousness<\/h2>\n<\/div>\n
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One hundred percent drool-fest. I don\u2019t know that I\u2019ve ever thought about snackable bakes\u2014but why the hell not? This is Jessie Sheehan\u2019s fourth book\u2014the third, Snackable Bakes<\/a><\/em>, concentrated on sweets. If you haven\u2019t seen her videos on social media, Sheehan is genial company. This time around, she\u2019s back in our business with savory bakes, including sour-cherry-goat-cheese-and-rosemary danish, hot honey-butter-glazed cornbread, chorizo-manchego-and-date scones, and more. This is one of those books where eventually you shrug and surrender. Fine! You win! I\u2019ll try every recipe.<\/p>\n<\/div>\n<\/section>\n<\/div>\n

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Recipes 1 Recipes Sunlight & Breadcrumbs: Making Food with Creativity & Curiosity Before Renee Erickson became one of the top chefs in the Pacific Northwest (with beloved Seattle restaurants such as Bateau, the Whale Wins, and the Walrus & the Carpenter), she was a painter, having majored in art at the University of Washington. After […]<\/p>\n","protected":false},"author":1,"featured_media":819590,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41079],"tags":[131512],"class_list":{"0":"post-819589","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cookbooks","8":"tag-popular-recipes"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/819589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=819589"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/819589\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/819590"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=819589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=819589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=819589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}