Top Cookbooks of 2017

Every food writer and site puts up some type of best of list. Eat Your Books, as you well know, is dedicated to cookbooks, as am I, naturally our list will be longer. I base this list on all the cookery books published in 2017 from around the globe. I only include books that I have purchased or received for review so if some of your favorites are missing that could be the reason.

The books I have reviewed here on EYB and have mentioned in posts are all worthy books. If one of the books featured here was the subject of a promotion, I’ve included a link at the end of the blurb “Review”. This was an epic year for fantastic cookbooks and you might think ninety plus cookbooks on a best list is overkill but frankly, it could easily be more. Please see my last paragraph beginning with update. 

This year I organized the books in categories. While some of the titles are interchangeable i.e., restaurant, celebrity, international could easily overlap, I think I have them sorted fairly well. You may wish to skim the entire list as to not miss any of those titles.

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Before I begin listing the books that I feel are the best books this year, I want to share the titles that I think are tops in a few categories. In baking Bravetart and Sweet cannot be surpassed, while the other titles in this category are stellar especially The Art of Baking – these two baking books are special. In the savory corner, Six Seasons and David Tanis’ Market Cooking are my favorites, again the other titles are stellar but these two shine a bit brighter. Lastly, The Immigrant Cookbook: Recipes That Make America Great and A Passion for Pasta both hold a special place in my heart. 

BAKING

Sweet by Yotam Ottolenghi and Helen Goh brings fresh, evocative ingredients, exotic spices and complex flavourings – including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom – to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream in 110 innovative recipes. The EYB Sweet Ottolenghi Cookbook Club is working on this gorgeous title one tasty well-worth-it calorie at a time.

BraveTart: Iconic American Desserts by Stella Parks is the book the whole baking world has been awaiting for what seems like forever. Stella is the pastry genius at Serious Eats and this book is epic – it’s not mad science with smoke and mirrors – it is all about recipes that are perfected and updated for all our favorite classics. In March, we’re covering Bravetart in the EYBCC. Stella is generous with her time and knowledge and she will join us to help us with any issues. Review.

The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker by Cenk Sonmezsoy is a collection of more than 100 extraordinary desserts – all with photos and meticulous instructions – by the creator of the internationally acclaimed blog, Cafe Fernando. This title was everything I thought it would be and more. Review.

Zingerman’s Bakehouse: Best-Loved Recipes for Baking People Happy by Amy Emberling and Frank Carollo is a must-have baking book for all skill levels. To celebrate Zingerman’s 25th anniversary, the bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and illustrations.

Comfort : Delicious Bakes and Family Treats by Candice Brown shares the recipes the GBBO winner and lipstick queen learned to bake from her nan and mum, recipes close to her heart, that should be served up as a big generous slice – and preferably on a vintage plate if you have one. Candice’s recipes are easy to make, no nonsense and hearty. I have made several recipes from Comfort and they were fantastic.

Meyer’s Bakery: Bread and baking in the Nordic kitchen by Claus Meyer is a professional lesson in baking the perfect baguette or scone, kneading our own spelt loaf or creating the New York classic, the bagel. Alongside the recipes, Claus gives tips and tricks for achieving best results, with explanations of the best flour and equipment to use. Photographed step-by-step instructions explain each baking technique, while troubleshooting sections provide advice. Containing 80 foolproof recipes from the man who is taking New York by storm the Nordic way.

The Tivoli Road Baker by Michael James and Pippa James shares the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers.

Bourke Street Bakery: All Things Sweet: Unbeatable Recipes from the Iconic Bakery by Paul Allam and David McGuinness is the companion to the definitive and international bestselling bread bible, Bourke Street Bakery. Step-by-step photography accompanies the triple-tested recipes for the pastries, cakes, tarts, cookies and confectionary of your dreams. This collection represents years of testing, adapting and refining of the recipes, so now readers at home can be sure that they are set to bake the perfect treat every time. I am a bit ga-ga by this title.

Butter (Short Stack) by Dorie Greenspan – it’s Dorie Greenspan and butter – it’s a no brainer. Review (giveaway still open as of this date).

Baking School: The Bread Ahead Cookbook: Mastering bread and pastry at home, from sourdough to pizza, croissants to doughnuts by Justin Piers Gellatly and Louise Gellatly is beautiful. Best known for Justin’s world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more besides. Now, using this book, you can too, from the comfort of your own home. I have the author’s first book and love it!

Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford is the debut cookbook from the writer behind Alexandra’s Kitchen. There are 75 pages of gorgeous bread recipes from Apple, almond, and thyme bread to Dark chocolate loaf in the Bread section of the book. The Toast portion shares 60 pages of recipes to use those loaves from Breakfast strata with sausage, onion and cheddar to Tarragon chicken salad sandwiches. The author finishes up with Crumbs which has 70 pages of recipes for Salads, Sides, Pasta, Mains and Sweets. This is a beautiful book with stunning photographs and scrumptious looking recipes. Review.

Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, Jessica Washburn and Maria Zizka is another must-have book from the Tartine empire. Tartine’s books are members’, and this cookbook lover’s, favorites. Over the years, I have made many recipes and have not experienced a flop. All Day is a lovely mixed bag of recipes covering exactly what the title states – meals for the entire day from breakfast to dinner – from a Kuku Sabzi (Persian vegetable and herb omelet) to Blueberry cobbler with cornmeal buttermilk biscuit topping. (While it is more than a baking book, I thought it should be included in this category as Tartine is synonymous with baked creations.) Review.

The Fearless Baker: Simple Secrets for Baking Like a Pro by Erin Jeanne McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike. Bravo, Erin on a beautiful debut cookbook.

Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser is not your grandmother’s pastry cookbook. In the world of cookbook reviews, the word unique gets flung about like spun sugar, but I swear on my stack of vintage French tart pans – this title is unique and exciting. Review (and giveaway still open).

40 Amazing Desserts by Bart Ardijns is a dessert book for the baker who loves to be challenged. Classic desserts are made even more irresistible by elevating the skills involved in their preparation. In this book, the pastry chef uses his creativity to uplift the taste, texture, form and presentation of the final dinner course, incorporating different ingredients and flavours. Step-by-step photography, with extra focus on processing, presentation and decoration techniques; and in-depth how-to guides for desserts that are gluten-free, lactose-free and/or sugar-free make this book a dessert maker’s dream.

RESTAURANT & CELEBRITY COOKBOOKS

Six Seasons: A New Way with Vegetables by Joshua McFadden is an incredible cookbook and is a featured title this month at EYBCC. McFadden is chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon and has been given the moniker of vegetable whisperer. McFadden finds the perfect balance between both farmer and chef, highlighting the attributes of vegetables throughout their growing seasons. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, the author turns to grilling and steaming, then moves on to sautés, pan roasts, braises, and stews. 225 innovative and absolutely stunning recipes await us in this sure-to-be an award winner of a cookbook.

David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient by David Tanis is about seeking out the best ingredient and exploring the best ways of cooking it, pulling from all the world’s great cuisines. So whether it’s Louisiana dirty rice, Persian jewel rice, Chinese sticky rice, Arroz Valenciana, or Italian risotto, you learn the qualities of each ingredient and the best methods and recipes for showcasing what makes it special. David’s book will be covered in March in our cookbook group. Review and giveaway still open.

Made at Home by Giorgio Locatelli is a colourful collection of the food that the world famous chef loves to prepare for family and friends. With recipes that reflect the places he calls home, from Northern Italy to North London or the holiday house he and his wife Plaxy have found in Puglia, this title is a celebration of favourite vegetables combined in vibrant salads or fresh seasonal stews, along with generous fish and meat dishes and cakes to share.

Feasts by Sabrina Ghayour is the highly anticipated follow up to the award-winning Persiana and number one bestseller Sirocco. Here Sabrina shares a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous.

The Home Cook: Recipes to Know by Heart by Alex Guarnaschelli is an all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. I love Alex’s easy but elegant approach. This title is one of our cookbook options for EYBCC in February.

JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home by Tim Anderson offers an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. I am a fan of Anderson – and love his first book Nanban. Review.

My Rice Bowl: Korean Cooking Outside the Lines by Rachel Yang and Jess Thompson is a cookbook with 75 recipes based on the author’s deeply comforting Korean fusion cuisine, inspired by cultures from around the world. As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland’s Revelry, chef Yang delights with her unique Korean fusion – think noodles, dumplings, pickles, pancakes, and barbecue. I am in love with this book. Review and giveaway still open.

Homegrown: Cooking from my New England Roots by Matthew Jennings honors the traditional foods of New England while turning them on their head: maple flavors the dressing of a Little Gem lettuce salad as well as the dipping sauce for dumplings, molasses and cider are used to marinate chicken wings, a blueberry sauce accompanies a roasted lamb dish, and Moxie (the official soft drink of Maine) flavors beans and short ribs. This is a stunning cookbook that deserves the accolades it will surely receive.

Breakfast, Lunch, Dinner… Life!: Recipes and Adventures from My Home Kitchen by Missy Robbins and Carrie King shares her favorite cook-at-home recipes, inspired by her year off from professional cooking. A collection of recipes that Robbins created in her tiny West Village kitchen while she rediscovered life outside of the restaurant world. It is absolutely stunning! Review.

Cheers to The Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall by Paul Kahan and Cosmo Goss and Rachel Holtzman is a narrative-rich cookbook by Chicago’s superstar chef whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The chicken recipe in this book is to die for.

Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman shares more than 100 new, easy-to-cook, impossible-to-resist recipes from the beloved blogger (indexed here) and New York Times best-selling, award-winning author of The Smitten Kitchen Cookbook. In January, EYBCC will be covering this long-awaited title.

Super Tuscan: Heritage Recipes from Our Italian-American Kitchen by Debi Mazar and Gabriele Corcos shares over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. This new title will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are. I am a huge fan of Gabriele and Debi – their first book Extra Virgin – is amazingly good. I’ve made dozens of recipes with no fails and many compliments.

America The Great Cookbook edited by Joe Yonan, is a lovely collection of recipes from well-known chefs and TV personalities like Mario Batali and Carla Hall to culinary revolutionaries such as David Chang, Michael Voltaggio, and Dan Barber. 100 of America’s top food personalities share their most treasured home recipe here. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights what is the very best about America and its rich culinary traditions.

Andina: Healthy, Fresh Food From Peru by Martin Morales reveals for the first time ever the unique dishes of the Andes region of Peru, an area where quinoa, maca and naturally healthy eating reign supreme. Featuring over 120 recipes, chapters cover breakfasts, snacks, superfood salads and healthy desserts, power shakes and protein-packed main courses. The author’s first title Ceviche is a favorite.

Kristen Kish Cooking: Recipes and Techniques by Kristen Kish and Meredith Erickson shares more than 80 recipes from the Top Chef that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more.

The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul by Preeti Mistry brings the outsized opinions and culinary daring of the chef/owner of Oakland’s Juhu Beach Club, to the page. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations.

State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski and JJ Goode is the debut cookbook from one of the country’s most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. This book is brilliant and I’ll be sharing a promotion soon. 

Elizabeth Street Cafe by Tom Moorman and Larry McGuire and Julia Turshen shares recipes from the French-inspired Vietnamese restaurant located in the cultural hub of Austin, Texas – recommended by everyone from locals to Bon Appetit to The New York Times. Please remember Eat Your Book members receive 30% off Phaidon titles using the link provided. Review (and giveaway still open).

wd~50: A Restaurant by Wylie Dufresne and Peter Meehan is the first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side – the story of Wylie Dufresne’s wd~50 and the dishes that made it famous. This book is a high-class teaching cookbook from a master.

Bringing It Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons is the long-awaited book from the Top Chef judge. From her travels, where she tries different dishes and keeps detailed notes on them, to her culinary adventures with the world’s most notable chefs on Top Chef, she is always thinking: “how can I bring this dish home to my kitchen?” She then makes the recipe approachable with accessible ingredients so it can be made in a short time for a family dinner.

Pok Pok Drinking Food of Thailand by Andy Ricker and JJ Goode is a cookbook featuring the rich and varied drinking food of Thailand (and the drinks it’s consumed with), with 50 recipes and travelogue-like essays, inspired by Whiskey Soda Lounge, Ricker’s Portland, Oregon, restaurant. I love Ricker and his cookbooks. 

Moto: The Cookbook by Homaro Cantu represents the decade he ran the restaurant – 2004 until 2014 – with ten ground-breaking dishes that were served each year. In addition to the recipes, the book traces Cantu’s development from a young chef opening his first restaurant to a groundbreaking culinary mind at the forefront of high-end cuisine.

Bread is Gold by Massimo Bottura takes a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world’s top chefs. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make. Please remember Eat Your Books members receive 30% off Phaidon titles when using the link provided.

Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales is the first cookbook from Portland’s nationally acclaimed Russian restaurant. The author says it will be “very closely related to what we do at the restaurant, obviously with the home cook in mind.”

Claridges: The Cookbook by Meredith Erickson and Martyn Nail shares a collection of over 100 of the best-loved dishes and drinks from The Foyer, The ReadingRoom, the Bar and The Fumoir. With interludes ranging from the return of the “drunch” to the magic of Christmas, the extraordinary experience of dining at Claridge’s is brought to life in book form. This is an elegant book that is approachable.

Sabor: Flavours from a Spanish Kitchen by Nieves Barragan Mohacho shares the food that the Basque-born chef likes to cook when she’s off duty; the food that she grew up eating and the food that she still makes for friends and family. The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots. This is the chef’s second book her first, Barrafina named after her world famous tapas bar is a must have as well.

Trullo: The Cookbook by Tim Siadatan, the owner of the London restaurant Trullo, and its baby sister, Padella, is taking the food world by storm with modern Italian recipes with a British twist. Siadatan, who was the youngest head chef ever to work at Jamie Oliver’s Fifteen, takes the best of Italian cooking and combines it with British produce to create innovative original dishes.

Hello! My Name Is Tasty: Global Diner Favorites from Portland’s Tasty Restaurants by John Gorham and Liz Crain, the authors of the Toro Bravo cookbook, shares recipes from Portland’s favorites, Tasty n Sons and Tasty n Alder, the restaurants that reinvented the brunch scene (and then every eating hour after that) with supremely satisfying dishes. This book and the dishes therein are worth every sexy calorie. Review.

Junk Food Japan: Addictive Food from Kurobuta by Scott Hallsworth (ex-Nobu head chef) showcases the food that is making his restaurant, Kurobuta, one of the most talked-about restaurants in London. He has reworked the “Iazakaya” Japanese pub style of relaxed eating and drinking serving both incredibly inventive yet comfortingly familiar food. The restaurant’s signature dishes – BBQ pork belly in steamed buns with a spicy peanut soy sauce, Tea smoked lamb and kombu, and Roasted Chilean seabass are shared. Here you will find 100 of the brilliant chef’s re-imagined classics along with new and exciting dishes.

Adventures in Starry Kitchen: 88 Asian-Inspired Recipes from America’s Most Famous Underground Restaurant by Nguyen Tran chronicles the evolution of the little underground restaurant that could. As the author tells his story, he also shares eighty eight easy-to-follow pan-Asian recipes including Buttermilk beer beignets, Singaporean chili crab, Double-fried chicken wings and, of course, Starry Kitchen’s trademark Crispy tofu balls. This book wowed me with recipes I’ve never knew were missing from my life. Review.

Toronto Eats: 100 Signature Recipes from the City’s Best Restaurants by Amy Rosen takes me to all the best restaurants in the city – all without leaving my home. Review. Also, Portland Cooks: Recipes from the City’s Best Restaurants and Bars by Danielle Centoni is a must have and a promo will be coming soon.

The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine by Erin French is a heartwarming book with comforting seasonal recipes and gorgeous photographs. It is hard to verbalize the feeling these pages and recipes convey – it’s a combination of warmth, home and comfort and if that is what she was going for – she hit the nail on the head. Review.

Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea by Annemarie Ahearn is the debut title from the New York City chef who left her job in the big city and started a cooking school for home cooks in Maine. Salt Water Farm, her school, shares menus that reflect the treasures of each season and also the spirit of the celebrated moon. Review.

Project 258: Making Dinner at Fish & Game by Zak Pelaccio and Peter Barrett celebrates Fish & Game, a popular Hudson Valley restaurant. The book delivers a beautiful array of seasonal recipes, profiles of key producers who supply the restaurant, and insight into the processes behind Pelaccio’s restaurant. Review.

Chin Chin Feed Me by Benjamin Cooper is crazy fun and will amaze you with the recipes shared. This is the second iteration of their Chin Chin cookbook. It’s called ‘Feed Me’ because it’s the same concept as the ‘Feed Me’ option on the restaurant’s menu, where they try to make choosing the right dishes fun and relaxing. The scenarios and dishes chosen are inspired by the occasions that make people want to cook. Cooper’s books will make you want to cook.

Nopalito: A Mexican Kitchen by Gonzalo Guzmán and Stacy Adimando. A stunner of a book from the head chef at San Francisco’s popular restaurant Nopalito features 100 Mexican dishes with a Californian vibe. Techniques, insights into Mexican food and culture and favorite recipes from the restaurant are included.

King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan is the prolific author’s most beautiful title to date. Joan takes us around the globe and brings us a world of Jewish cooking. Review.

The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes shares 100 of Britain’s food heroes most beloved recipes. It is a celebration of the breadth, creativity and richness of Britain’s food culture. Review.

Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn by Chitra Agrawal, the chef and owner of Brooklyn Delhi, takes us on a culinary journey to her mother’s hometown of Bangalore and back to Brooklyn. Review.

Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia by Desmond Tan and Kate Leahy, owners of the beloved San Francisco restaurant, deliver a mouthwatering collection of recipes. Review.

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations. Review.

My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen with Dozens of Variations by Patricia Wells was written by the beloved cooking instructor and author to help build confidence in home cooks.  Review.

The Ivy Now: The Restaurant and Its Recipes by Fernando Peire contains all the dishes, secrets and stories behind the iconic restaurant’s success. Peire tells the story of the history, the theatre, the celebrities and the scandal, and with classic recipes from Executive Chef Gary Lee, including the Ivy’s signature Shepherd’s pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for Ivy fans (and you will become one for sure with this title).

Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin is and will be a classic. Everyone must own this book – it is as simple as that. Not only is it a collection of recipes from the incomparable Paula Wolfert – it is a piece of culinary history. Emily Thelin is responsible for bringing a whole new generation to Paula’s table. Review.

Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests by Maria Isabella is an incredible, never-before-assembled collection of recipes offers a rare and exciting glimpse into the private home kitchens of 75 culinary superstars as they prepare show-stopping meals for their own last-minute guests in an hour or less. I’m working on a promotion for this beautiful book which will be posted in the next week.

Igni: The First Year by Aaron Turner is breathtakingly beautiful. From the first six months, through a mid-year break of camping and cooking in the bush, to the harsh winter months and on to the end of its first year, this book tells the story of of the high-end degustation restaurant in the backstreets of the Australian coastal city of Geelong.

Rasika: Flavors of India by Ashok Bajaj and Vikram Sunderam shares over 120 recipes and stunning four-color photographs, showcasing the cuisine of one of Washington, DC’s most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.

INTERNATIONAL CUISINES

Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt takes readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. I tested a few recipes from this title and they were delicious. Robyn has a number of events scheduled to celebrate this book. Review (and giveaway still open).

Autentico: Cooking Italian, the Authentic Way by Rolando Beramendi details how to make classic dishes as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen. Look for a promotion soon on this gorgeous book.

Tuscany: Simple Meals and Fabulous Feasts from Italy by Katie and Giancarlo Caldesi – it’s the Caldesis – to me all their books are must haves. This title takes readers on a culinary journey through a Tuscan day. The pace of both life and cooking in Tuscany is slow and calm. Breakfasts are considered, lunch often eaten at home with family, and weekend dinners a feast.

Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, the Guardian Cook columnist and winner of the Andre Simon and Guild of Food Writers awards, delivers a glorious book highlighting the food that comes from her two kitchens in Sicily and Rome. Review.

Chai Chaat & Chutney: a street food journey through India by Chetna Makan focuses on street food. Chetna is the author of one of my favorite books The Cardamom Trail which I had previously reviewed. For this new title, the author traveled to all four corners of India – Mumbai, Kolkata, Delhi and Chennai – sampling the extreme varieties of street food available and bringing them home for us. Review.

Lisbon: Recipes from Portugal’s Beautiful Southern Region by Rebecca Seal and Steven Joyce is a collection of her favorite recipes from her travels. This beautiful book features over 80 dishes along with stunning photography of the food, people and landscape of this special area of the world. As with all of Seal’s books, they are must haves to add to your collection.

Kaukasis the Cookbook: The Culinary Journey Through Georgia, Azerbaijan & Beyond by Olia Hercules is a celebration of the food and flavours of the Caucasus – bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region. Olia wrote the beautiful Mamushka as well.

Bangkok: Recipes and Stories from the Heart of Thailand by Leela Punyaratabandhu is absolutely gorgeous and shares 120 recipes that capture the true spirit of the city – from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. The author’s first book, Simple Thai Food: Classic Recipes from the Thai Home Kitchen, is wonderful but here she has hit all the notes. Review.

Wild Honey and Rye: Modern Polish Recipes by Ren Behan is a refreshing approach to Polish cuisine. The food of eastern Europe, long misunderstood in the West, is changing – the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. I love this book and we will be bringing you a promotion soon.

Dalmatia: Recipes from Croatia’s Mediterranean Coast by Ino Kuvacic celebrates and offers traditional recipes that capture the fresh, simple cuisine of the Dalmatian region. The title page has a stunning aerial view of the coast line that captures my heart immediately – any place this mesmerizing surely must be home to beautiful cuisine as well. Until I can walk along these shores, I will be content to prepare and sample the dishes of this magical locale. Review.

Coastline: The Food of Mediterranean Spain, France and Italy by Lucio Galletto and David Dale is a collection of stories, debates, beautiful images and delicious Mediterranean recipes covering salads, pasta sauces, pizza and pies, soups and stews, feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent. Review and giveaway still open.

Acquacotta: Recipes and Stories from Tuscany’s Secret Silver Coast by Emiko Davies is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. This book is absolutely brilliant with Emiko’s vivid storytelling throughout, stunning photographs and tempting recipes – it’s a winner. Florentine, Emiko’s debut title won my heart (I wrote about it previously) and this book cements that win.

A Passion for Pasta by Carmela Sophia Sereno is everything a pasta cookbook should be – innovative, beautiful and delicious. Review.

East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalucia by Shane Delia is spectacular and will transport you these beauitful countries through the photographs and recipes. Review.

The Immigrant Cookbook: Recipes That Make America Great will be published on December 15th and I am enjoying this book immensely. A diverse bounty of recipes by immigrant chefs from around the world with fifty percent of the books profits donated to the American Civil Liberties Union to help support the rights of immigrants in the United States makes this one special title. It offers a culinary celebration of the many ethnic groups that have contributed to America’s vibrant food culture. This beautifully photographed cookbook features appetizers, entrees, and desserts some familiar favorites, some likely to be new encounters by renowned chefs from Africa, Asia, Latin America, the Middle East, and Europe.

GENERAL

Share: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos and Rick Rodgers is a hip collection of innovative dishes from the Chopped judge and restaurant owner written along with one of our favorite cookbook writers, Rick Rodgers. Review.

Cooking for Friends: Bring People Together, Enjoy Good Food, and Make Happy Memories by Terry Edwards and George Craig is a collection of over 100 great recipes with stunning photographs by Georgie Clark that make this book shine. Review.

Onions Etcetera: The Essential Allium Cookbook: More Than 150 Recipes for Leeks, Scallions, Garlic, Shallots, Ramps, Chives and Every Sort of Onion by Kate Winslow and Guy Ambrosino might seem like an odd title to make a best cookbook list but it is so much more than just a book devoted to the onion. It is beautiful and the recipes rock. Review.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat is a title we are cooking through in the EYBCC group this month. The recipes and techniques will change the way you cook. Review.

The Vegetable: Recipes that Celebrate Nature by Caroline Griffiths and Vicki Valsamis is a collection of 130 plant-based recipes featuring fresh flavors and exciting combinations that will delight anyone looking to eat more vegetables. Beautiful photography, tempting dishes and approachable recipes will make you hungry for more vegetables. Review.

Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods by Holly Davis shares the author’s four decades of knowledge of fermented and cultured foods. In this stunning book with full page photographs, the author leads us through instructions for pantry staples such as vinegars, kombucha, sourdough, and red kimchi paste. Also shared are recipes to use these fermented foods.

Plantlab: Crafting the Future of Food by Matthew Kenney, long considered a pioneer in raw and vegan cuisine, delivers the definitive vegan cookbook for serious foodies and chefs. Kenney’s life work has been his commitment to plant-based innovation as well as culinary nutrition, and here he employs inventive techniques and creative thinking in dishes that are visual masterpieces as well as delectable meals.  I’ll be providing a promotion soon on this stunning title.

Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains by Tieghan Gerard shares the popular blogger’s fresh take on comfort food, stunning photography, and charming life in the mountains. Tieghan has a knack for punching up the ordinary and transforming it into something special. This book is vibrant and fresh, I want to cook the whole book.

Downtime: Deliciousness at Home by Nadine Levy Redzepi blurs the lines between everyday and special occasion cooking, elevating simple comfort food flavors to elegant new heights. When you’re married to Noma’s Rene Redzepi you never know who might drop by for dinner. Nadine has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family – and makes family feel special every single day.

Dinner: Changing the Game by Melissa Clark shares 200 recipes that deliver one fantastic dish that is so satisfying and flavor-forward it can stand alone – or be paired with a simple salad or fresh bread on the side. Melissa’s previous titles and her two newspaper columns, A Good Appetite and What’s for Dinner are indexed for our members. Two clicks and all the recipes from both columns can be added to your bookshelf. Review.

Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot by Melissa Clark – it’s Instant Pot and Melissa Clark and should be a go-to for all of us under Instant Pot’s spell. We have a great giveaway going on right now for an Instant Pot in our promotion.

Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs by Karen Page reveals the secrets and techniques that the best chefs use to create memorable, delicious meals. Review and giveaway here.

Orange Appeal: Savory & Sweet by Jamie Schler is a beautiful book that shares the bounty of citrus in both savory and sweet applications. Review.

UPDATE: After some careful thought (and actually losing sleep over this dilemma), I am adding a few additional titles that were on my original list – I was making cuts in the interest of length and in doing so not including books that deserve to be on a best list. 

In this vein, I am adding the following titles that deserve their spot on this list:

• Bäco: Inspired Recipes from the Heart of Los Angeles by Josef Centeno and Betty Hallock captures the many flavors of Los Angeles from simple to show stopping, exploring sauces, soups, mains, salads, and desserts, too.
• Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong shares the author’s brash style of spicy, sharp Thai party food by stripping down traditional recipes with the result of obtaining maximum flavor with minimum hassle.
• Paladares: Recipes Inspired by the Private Restaurants of Cuba by Anya Von Bremzen is the first book to tell the story of Cuban cuisine through the lens of the restaurant owners, chefs, farmers, and patrons. 150 recipes with stunning photography – this book is sensational. 
• Vivek Singh’s Indian Festival Feasts by Vivek Singh is a gorgeous book from the chef of London’s Cinnamon Club. Chapters include the most popular festivals celebrated around the world, such as Holi, Onam and Diwali, covering all religions and geographical areas within India, with Vivek’s very own take on the recipes most associated with them.
• Dining In: Highly Cookable Recipes by Alison Roman shares 125 recipes with 100 gorgeous photographs that are tempting enough to attract seasoned cooks but easy enough for the novice. While all the recipes cry out to be made, one is screaming to me “Salted butter and chocolate chunk shortbread, or why would I make another chocolate chip cookie ever again?” I hear you, recipe, and I’m yours
• The Sportsman by Stephen Harris shares the UK’s #1 restaurant’s age-old and modern techniques to perfect 50 British classics.  Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. Review.
• The Farm Cooking School: Techniques and Recipes for Inspired Seasonal Cooking by Ian Knauer and Shelley Wiseman is packed with incredibly beautiful recipes and photographs that are reflective of the authors’ cooking school in Vermont.
• The Cherry Bombe Cookbook by Kerry Diamond and Claudia Wu shares selected recipes from the writers of the quarterly Cherry Bombe.
• Baker’s Royale: 75 Twists on All Your Favorite Sweets by Naomi Robinson. Review (giveaway still open).
• Bethlehem: Beautiful Resistance Recipes must be included on the best books of 2017. The weathered, yet beautiful, faces of the people and their love of food and family (even in the worst conditions) resonate perfectly on every page, vibrant dishes call out to be made and the attention it brings to refugees is much needed. I cannot wait until I receive the book version,  hold it in my hands and enjoy the turning of each page. 

Food writing has taken a turn toward greatness as well. 2017 titles that should be on your radar are: The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart  by Emily Nunn, Give a Girl a Knife by Amy Thielen (Review) and The Cooking Gene by Michael Twitty. 

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