I rewrote this post from scratch last year, but since this year I only have a few titles to add, I’m retaining most of last year’s text underneath a top section outlining a few new books I like (and one I’m going to recommend sight-unseen because of who wrote it). So as with last year, I’ve grouped them into categories: The essentials, which any home cook regardless of experience level should own; the advanced books for expert home cooks; a few cookbooks from Top Chef-affiliated folks that I recommend; and bread-baking books, all by one author because I’ve never needed any others.

New for 2015

I was fortunate enough to get an advance copy of Hugh Acheson’s second cookbook, The Broad Fork: Recipes for the Wide World of Vegetables and Fruits, 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.

The book I recommend but haven’t bought yet – I think Santa will be bringing me this one – is J. Kenji Lopez-Alt’s mammoth The Food Lab: Better Home Cooking Through Science, named for Kenji’s acclaimed and indispensable column over at Serious Eats. (Speaking of which, I’ll be spatchcocking my turkey this year, per Kenji’s column, with a salt rub the night before.) He’s shared a bunch of the recipes and essays from the book on various sites already and did a great too-short interview with the Sporkful’s podcast as well. His science-based thinking is kind of like a Mythbusters approach to cooking: People say you should do X, but does X actually work? And what’s the science behind it? Alton Brown has always argued that cooking is the science of applying heat to food; Kenji takes that to a new extreme in his writing, and assuming I can lift the 960-page tome (there’s a Kindle edition too) I expect I’ll use it heavily.

Also new to my shelves this year: Top Chef contestant Korean-American chef Edward Lee’s Smoke and Pickles, 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 Pure Pork Awesomeness, 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 A Girl and Her Pig 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.

Essentials

There are now two cookbooks that I insist any home cook have. One is the venerable Joy of Cooking, 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.

The other indisputable must-have cookbook is, of course, Ruhlman’s Twenty, 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, Egg: A Culinary Exploration of the World’s Most Versatile Ingredient, along with more egg basics and a lot of great dessert recipes; and Twenty itself builds on Ruhlman’s Ratio, 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.

I’ve long recommended Baking Illustrated 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 The Cook’s Illustrated Baking Book, but I can’t vouch for it as I haven’t seen the new text.

If I know someone already has Ruhlman’s Twenty, my next gift choice for them is Nigel Slater’s Tender: A Cook and His Vegetable Patch, 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, Ripe: A Cook in the Orchard.

You know, a lot of people will tell you go get Julia Child’s classic books on French cuisine, but I find the one I have (Mastering the Art) to be dated and maddeningly unspecific. Julia’s Kitchen Wisdom 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.

Experts

The The Flavor Bible 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.

Yotam Ottolenghi’s Plenty 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 kindle edition is only $7.28, over 60% off the hardcover price.

Thomas Keller’s Bouchon Bakery 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 I Love Macarons, 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).

Bobby Flay has an absurd number of cookbooks out there, but the one I like is from his flagship restaurant Mesa Grill, 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.

For the really hardcore, Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen 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.

Top Chef Division

Richard Blais’ Try This at Home 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.

Hugh Acheson’s first book, A New Turn in the South, and Top Chef season one winner Harold Dieterle’s Harold Dieterle’s Kitchen Notebook 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.

Bread

I’ve owned and given away or sold a lot of bread-baking books, because nothing has been able to beat the two masterworks by baker/instructor Peter Reinhart, The Bread Baker’s Apprentice and Whole Grain Breads. 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 Artisan Breads Every Day 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.

And finally, while it’s not a cookbook, Anthony Bourdain’s first book, Kitchen Confidential, is just $3.99 right now for Kindle, and it’s a riot regardless of whether you like to cook.