by Samin Nosrat (2017)
Master the four elements of good cooking and anything you make will be delicious. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to culinary fundamentals. Samin Nosrat teaches how mastering four simple elements lets anyone craft remarkable meals.
J. Kenji López-Alt
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare throughout? Or how to make gravy richer than you thought possible? In The Food Lab, J. Kenji López-Alt focuses on the science behind your favorite dishes, establishing simple techniques for culinary perfection.
Ken Forkish
From Portland's most acclaimed baker comes the complete guide to artisanal bread and pizza baking at home. Ken Forkish translates professional bakery formulas into foolproof methods for home Dutch ovens, explaining the craft of temperature, fermentation schedules, and levain starters.
Jude Blereau
"Wholefood Baking combines two of wholefoods expert Jude Blereau's great loves. Thoroughly researched and beautifully photographed, this book includes failsafe recipes for more than 120 cakes, scones, biscuits and pastries as well as delectable creams and icings and jams. This book is ideal for every passionate baker, but especially those of us who want to cook for our families and friends in the healthiest way possible."--Publisher's description.
Isa Chandra Moskowitz & Terry Hope Romero
The definitive bible of vegan home cuisine. Isa Chandra Moskowitz delivers over 250 flavorful, protein-rich plant-based meals from hearty stews and pizzas to dairy-free baked desserts.