2010-PRESENT DAY
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A lucky dip of quirky picks, each recommended by a single contributor

Refresh
Jerusalem

Jerusalem

Yotam Ottolenghi and Sami Tamimi

Plenty

Plenty

Yotam Ottolenghi

Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold , Chris Young and Maxime Bilet

The Art of Fermentation

The Art of Fermentation

Sandor Ellix Katz

Every Grain of Rice

Every Grain of Rice

Fuchsia Dunlop

Madhur Jaffrey's Indian Cookery

Madhur Jaffrey's Indian Cookery

Madhur Jaffrey

A Change of Appetite

A Change of Appetite

Diana Henry

The Food of Morocco

The Food of Morocco

Paula Wolfert

Tartine Bread

Tartine Bread

Chad Robertson

Persiana

Persiana

Sabrina Ghayour

Eleven Madison Park: The Cookbook

Eleven Madison Park: The Cookbook

Daniel Humm and Will Guidara

The Food Lab

The Food Lab

J. Kenji López-Alt

Fäviken

Fäviken

Magnus Nilsson

Memories of Gascony

Memories of Gascony

Pierre Koffmann

A Modern Way to Eat

A Modern Way to Eat

Anna Jones

Salt, Sugar, Smoke

Salt, Sugar, Smoke

Diana Henry

Never Trust a Skinny Italian Chef

Never Trust a Skinny Italian Chef

Massimo Bottura

Short and Sweet

Short and Sweet

Dan Lepard

A Bird in the Hand

A Bird in the Hand

Diana Henry

Prune

Prune

Gabrielle Hamilton

Honey & Co: Food from the Middle East

Honey & Co: Food from the Middle East

Itamar Srulovich and Sarit Packer

Heritage

Heritage

Sean Brock

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand

Andy Ricker and JJ Goode

Plenty More

Plenty More

Yotam Ottolenghi

Quay

Quay

Peter Gilmore

The Food of Spain

The Food of Spain

Claudia Roden

Bar Tartine, Techniques & Recipes

Bar Tartine, Techniques & Recipes

Nicolaus Balla and Cortney Burns

Thai Street Food

Thai Street Food

David Thompson

Vegetable Literacy

Vegetable Literacy

Deborah Madison

River Cottage Veg Every Day!

River Cottage Veg Every Day!

Hugh Fearnley-Whittingstall

1000Cookbooks

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