Cocktail Codex: Fundamentals, Formulas, Evolutions
Alex Day , Nick Fauchald , et al.
4.8 on Amazon
2 HN comments
Sweet: Desserts from London's Ottolenghi [A Baking Book]
Yotam Ottolenghi and Helen Goh
4.8 on Amazon
2 HN comments
Herb: A cook's companion
Mark Diacono
4.7 on Amazon
2 HN comments
Tartine Bread
Chad Robertson and Eric Wolfinger
4.8 on Amazon
2 HN comments
Essentials of Classic Italian Cooking
Marcella Hazan
4.8 on Amazon
2 HN comments
How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition
Mark Bittman
4.7 on Amazon
2 HN comments
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
Tony Gemignani
4.8 on Amazon
2 HN comments
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook
Alice Waters , Patricia Curtan , et al.
4.7 on Amazon
1 HN comments
Made in India: Recipes from an Indian Family Kitchen
Meera Sodha
4.8 on Amazon
1 HN comments
The Food of Sichuan
Fuchsia Dunlop
4.9 on Amazon
1 HN comments
Dr. Bernstein's Diabetes Solution: The Complete Guide to Achieving Normal Blood Sugars
Richard K. Bernstein MD
4.6 on Amazon
1 HN comments
Dinner: Changing the Game: A Cookbook
Melissa Clark and Eric Wolfinger
4.7 on Amazon
1 HN comments
Magnolia Table
Joanna Gaines and Marah Stets
4.8 on Amazon
1 HN comments
Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
Thomas Keller and Harold McGee
4.5 on Amazon
1 HN comments
The Moosewood Cookbook: 40th Anniversary Edition
Mollie Katzen
4.7 on Amazon
1 HN comments
crispyambulanceonNov 18, 2018
But I think you'll want to explore cookbooks with two different approaches. I got 2 recommendations...
* Opinionated -- "The Art of Simple Food" by Alice Waters. This is a comprehensive cookbook covering many different recipes with words on technique and lots of background about the ingredients and how to use them effectively. It doesn't make assumptions or gloss over stuff.
* Ingredient-focused -- "Market Cooking" by David Tanis. This focuses on recipes using ingredients that one finds in farmer's markets. I like this approach because it is a smart idea to start with what is good/fresh and available in your location first, and then find recipes for it, than the other way around.
Both of these will give some guidance about what goes with what in terms of flavor and ingredients.