David Wondrich’s Imbibe! had been on my wishlist for several years, as it was recommended by several folks I follow on Twitter (including, I think, the great follow @creativedrunk), and he later appeared on the podcast Hugh Acheson Stirs the Pot. I finally picked it up a month or two ago when it was on sale for the Kindle, and while it’s a different book than I expected, it’s a great read if you’re a fan of cocktails, especially vintage ones, and how they took over the American drinking scene at least twice in history.
The inspiration for Imbibe! is “Professor” Jerry Thomas, a very successful if peripatetic bartender in the mid-1800s who mixed drinks at swanky bars and dives on both coasts and wrote what is believed to be the first book on drinks ever published in the United States, Bar-Tender’s Guide. He claimed that he invented the Tom and Jerry, an eggnog-like cocktail, and certainly did a lot to popularize the Tom Collins in the United States. He’s a towering figure in cocktail history … but he’s not really enough to support a whole book.
The real meat of the book is the drinks, and the way Wondrich presents the stories around each drink. Many of the classic cocktails we associate with the Roaring Twenties and the period before Prohibition have their origins in the late 19th century, as far back as the 1850s in some cases, a time of great experimentation with alcoholic spirits, which may simply have been a reaction to the inconsistent or low quality of the spirits available at the time. Thomas spent time tending bar in northern California during the Gold Rush, when he was mixing what I presume was god-knows-what sold as whiskey or brandy or whatever, and thus encouraged the introduction of various mixers and flavorings, notably sugar and other sweetening syrups, as well as peculiar combinations of liquors that would have produced cocktails so strong that you didn’t notice the taste.
I’m using the term cocktails loosely here to describe any sort of mixed drink, but Wondrich adheres to the strict historical definitions of cocktail, punch, sling, and more. A punch has four or five main ingredients – sour, sweet, strong (the booze), weak, and perhaps spice. A cocktail is a punch with the addition of some sort of bitters, potable or nonpotable. A sling is a punch without the sour element, and usually has nutmeg as its sprice. There are also sours (with lemon juice and sugar), collinses (a long sour, meaning it adds soda), juleps (with mint), smashes (with chunks of fruit), flips (with egg), and more. Wondrich walks through these categories and more with historical notes, pinpointing drink origins where possible and debunking the occasional myth.
Many of these drinks are best lost to history, with bizarre combinations of ingredients that result in drinks that sound like they’d have served no other purpose beyond getting the drinker as drunk as possible as quickly as possible. There are champagne cocktails that you’d never make with actual champagne, given the wine’s cost and how most people at least appreciate its flavor. Many drinks in the 1800s were topped with port, a fortified, often sweet wine that would have added color and alcohol but would have run through the flavor of the cocktail beneath like a rhinoceros on amphetamines. And all the eggs … there are some exceptions, to be sure, like a proper egg nog at the holidays, but I cannot see the appeal of mixed drinks with whole eggs in them, warm or cold.
Imbibe! is definitely not a book for every tippler, as it is, pun intended, rather dry in parts. Many of these drinks are antiquated, often lost to history, or only recently seeing a resurgence in interest because of the spread of artisan cocktail bars (which are, unfortunately, likely among the businesses most hurt by our government’s failed response to the pandemic). Some of the ingredients Wondrich identifies in original recipes are no longer available, or extremely difficult to find, and he has to recommend modern substitutes, which is fine but also would raise the question of whether we’re simply better off consuming cocktails and punches designed with those modern ingredients in mind. I’ve read enough about distilled spirits, especially rum, that I approached this book with more history of reading about this sort of thing – and perhaps a bit more specific interest in the makeup of some of the drinks. If you enjoy a good collins or sling, or are interested in the way flavors may or may not combine to create something novel in a glass, Imbibe! is as impeccably researched as you’ll find.
Next up: I’m playing catchup here on reviews but right now I’m reading the short story collection Addis Ababa Noir, edited by Booker Prize nominee Maaza Mengiste.
, this spring, and it’s become a staple in my kitchen – one of the books I go to first when I am looking for a new idea for a vegetable dish, or when I bought something at the local farmstand despite lacking an actual plan for it. Acheson conceived the book in response to a neighbor’s question about what the hell to do with the kohlrabi he got in a CSA box, and the whole book works like that: You have acquired some Vegetable and need to know where to start. Organized by season and then by plant, with plenty of fruits and a few nuts mixed in for good measure, the book gives you recipes and ideas by showing off each subject in various preparations – raw, in salads, in soups, roasted, grilled, pureed, whatever. There are main course ideas in here as well, some with meat or fish, others vegetarian or vegan, and many of the multi-part dishes are easy to deconstruct, like the charred-onion vinaigrette in the cantaloupe/prosciutto recipe that made a fantastic steak sauce. Most of us need to eat more plants anyway; Acheson’s book helps make that a tastier goal.
, named for Kenji’s acclaimed and indispensable column over at Serious Eats. (Speaking of which, I’ll be 
, which offers his fusion of Asian (mostly Korean but occasionally other cuisines like Filipino) flavors with classic Southern dishes, like his fried chicken, which he partially poaches first in a Filipino adobo vinegar mixture, or his seasonal kimchi recipes to replace the boring cole slaw on your table … Kevin Gillespie, the runner-up to the Bros Voltaggio on Top Chef’s epic season 6, put out a new book this spring called 
, which a reader was kind enough to send along; it’s all about the pig, with a lot of big, heavy dishes that are probably best suited to feeding a crowd … April Bloomfield’s 
has the duck fat-fried potato recipe that got my daughter hooked on the dish, as well as a good selection of staple sauces, dressings, and starches to go along with the numerous meat dishes, including some offal recipes, one of which (made from minced pig’s heart and liver, with bacon, onion, and breadcrumbs) can’t be named here.
, revised and altered through many editions (I own the 1997, now out of print), but still the go-to book for almost any common dish you’re likely to want to make. The recipes take a very easy-to-follow format, and the book assumes little to no experience or advanced technique. I still use it all the time, including their basic bread stuffing (dressing) recipe every Thanksgiving, altered just with the addition of a diced red bell pepper.
, by the best food writer going today, Michael Ruhlman. The book comprises twenty chapters, each on a technique or core ingredient, with a hundred recipes, lots of essays to explain key concepts or methods, and photographs to help you understand what you’re cooking. It’s my most-used cookbook, the first cookbook gift I give to anyone looking to start a collection, and an absolute pleasure to read and re-read. Favorite recipes include the seared pork tenderloin with butter and more butter; the cured salmon; the homemade mayonnaise (forget the stuff in the jar, it’s a pale imitation); the pulled pork; all three duck recipes; the scrambled eggs with goat cheese (using a modified double-boiler method, so you get something more like custard than rubber); and the homemade bacon. I’m trying his weekday coq au vin recipe tonight, too. Many of these recipes appear again in his more recent book, 
, along with more egg basics and a lot of great dessert recipes; and Twenty itself builds on Ruhlman’s 
, which shows you master formulas for things like doughs and sauces so you can understand the fundamentals of each recipe and extend as you see fit.
as the perfect one-book kitchen reference for all things baked – cookies, cakes, pies, breads, and more. It’s full of standards, tested to ensure that they will work the first time. You’ll need a scale to get maximum use from the book. I use their pie crust recipe, their peach pie recipe, their snickerdoodles recipe (kids love it, but moms seem to love it even more…), and I really want to try their sticky toffee pudding recipe. The prose can be a little cloying, but I skip most of that and go right to the recipes because I know they’ll succeed the first time. That link will get you the original book from the secondary market; it has been rewritten from scratch and titled 
, but I can’t vouch for it as I haven’t seen the new text.
, a book about vegetables but not strictly vegetarian. (There’s a lot of bacon here.) Each vegetable gets its own section, with explanations on how to grow it, how to choose it at the market, a half-dozen or more basic ways to cook it, and then a bunch of specific recipes, some of which are just a paragraph and some of which are a full page with glorious pictures accompanying them. The stuffed peppers with ground pork is a near-weekly occurrence in this house, and the warm pumpkin scone is the only good reason to buy and cook an actual pumpkin. I own but have barely cooked from his sequel on fruit, 
.
is a slimmer, much more useful book that focuses on the basics – her explanation of vinaigrettes is still the gold standard, and her gift for distilling recipes and techniques into simple little explanations shines here without the fuss of three-day recipes for coq au vin. Oh, that’s in here too, but she does it in two and a half hours.
isn’t actually a cookbook, but a giant cross-referencing guide where each ingredient comes with a list of complementary ingredients or flavors, as selected by a wide range of chefs the authors interviewed to assemble the book. It’s the book you want to pull out when your neighbor gives you a few handfuls of kale or your local grocery store puts zucchini on sale and you don’t know what to do with them. Or maybe you’re just tired of making salmon the same way and need some fresh ideas. The book doesn’t tell you how to cook anything, just what else to put on the plate. Spoiler: Bacon and butter go with just about everything.
is an outstanding vegetable-focused cookbook that uses no meat ingredients (but does use dairy and eggs), although Ottolenghi’s restaurant uses meats and he offers a few suggestions on pairing his recipes with meat dishes. The recipes here are longer and require a higher skill level than those in Tender, but they’re restaurant-quality in flavor and presentation, including a mushroom ragout that I love as a main course over pappardelle with a poached egg (or two) on top and my favorite recipe for preparing Belgian endives (a pinch of sugar goes a long way). As of this writing, the 
is only $7.28, over 60% off the hardcover price.
is is easily the best baking book I’ve ever seen, but unlike Baking Illustrated, the recipes are written for people who are more skilled and incredibly serious about baking. Ingredients are measured to the gram, and the recipes assume a full range of techniques. It has the best macaron recipe I’ve ever found – close second is 
, suggested to me by Richard Blais’ pastry chef at the Spence, Andrea Litvin – and the Bouchon book also the homemade Oreo recipe I made for Halloween (but you need black cocoa and real white chocolate to do it right).
, which includes the signature items (including the blue and yellow cornbread) and a broad cross-section of dishes. There’s no instruction here at all, however, just a lot of recipes, many of which have an absurdly long list of ingredients.
is an essential kitchen reference, full of explanations of the chemistry of cooking that will make you a smarter cook and help you troubleshoot many problems at the stove. I haven’t read it straight through – it’s 700-plus pages – but I’ll go to the index and pull out some wisdom as needed. It also explains why some people (coughmecough) never acquired the taste for strongly-flavored cheeses.
has become a staple in my kitchen both for about a half-dozen specific recipes in here that we love (his sweet potato gnocchi are now a Thanksgiving tradition for us; the lemon curd chicken is at least a twice-a-month dish around here and perfect for guests) and for the creativity it inspires. Blais has lots of asides on techniques and ingredients, and if you actually read the text instead of just blindly following the recipes, you’ll get a sense of the extensibility of the basic formulas within the book, even though he isn’t as explicit about it as Ruhlman is. 
, and Top Chef season one winner Harold Dieterle’s 
have both recently entered my cookbook rotation as well. Acheson’s book reads the way he speaks – there’s a lightly sardonic aspect to much of his writing so that it comes off more like you’re hanging out with the guy, talking food, rather than taking instruction. His bacon-wrapped whole fish recipe is unbelievable, more for the powerful aromatics (winner, best use of fennel) than for the bacon itself. Dieterle’s book requires a lot of harder-to-find ingredients, but his side essays on specific ingredients run from the mundane to the esoteric and drop a ton of knowledge on how to choose and how to use. My particular struggle with both books is that they use a lot of seafood, with Dieterle’s including a ton of shellfish; my wife is allergic to shellfish, so I don’t even bring that into the house any more, which requires some substitutions and means there are some recipes I just have to set aside. 
and 
. Reinhart’s books teach you how to make artisan or old-world breads using various starters, from overnight bigas to wild-yeast starters you can grow and culture on your countertop. If that seems like a little much, his 
takes it down a notch for the novice baker, with a lot of the same recipes presented in a simpler manner, without so much emphasis on baker’s formulas. 
, is just $3.99 right now for Kindle, and it’s a riot regardless of whether you like to cook. 
