Best Gourmet Cooking Books

Here you will get Best Gourmet Cooking Books For you.This is an up-to-date list of recommended books.

1. James Beard's Theory and Practice of Good Cooking

Author: by James Beard
B011QATGSY
September 1, 2015
English

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The Dean of American Cuisine and mentor to some of the country’s most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child). In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.

So begins James Beard’s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library.

With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate souffl, will delight the senses.


2. Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World

Author: by America's Test Kitchen
America's Test Kitchen
English
232 pages

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Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for “under vacuum” because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature.

That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it’s an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time.

In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.


3. Dinner in French: My Recipes by Way of France: A Cookbook

Author: by Melissa Clark
Clarkson Potter
English
336 pages

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NEW YORK TIMES BESTSELLER The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.

Yotam OttolenghiNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR Delish Library JournalJust as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow.

Near to her heart, France is where Melissa’s family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation’s favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today.


4. The French Laundry Cookbook (The Thomas Keller Library)

Author: by Thomas Keller
Artisan
English
336 pages

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IACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valleythe most exciting place to eat in the United States (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself.

Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller’s methods are: squeegeeing the moisture from the skin on fish so it sautes beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre mont to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America’s great restaurants, its great chef, and the food that makes both unique.


5. Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home

Author: by America's Test Kitchen
America's Test Kitchen
English
432 pages

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In this comprehensive cookbook, America’s Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America’s Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home.

Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes.

The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.


6. The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook

Author: by Deb Perelman
Knopf
English
336 pages

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The New York Times bestselling, IACP award-winning cookbook (and a Cooking Light Top 100 Cookbook of the Last 25 Years) from the celebrated food blogger and founder of smittenkitchen.Com. Deb Perelman loves to cook. She isn’t a chef or a restaurant ownershe’s never even waitressed.

Cooking in her tiny Manhattan kitchen was, at least at first, for special occasionsand, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google?

You’ll get more than three million results.Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipesalmost entirely new, plus a few favorites from the sitethat guarantee delicious results every time.

Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto.


7. Ad Hoc at Home (The Thomas Keller Library)

Author: by Thomas Keller
Artisan
English
368 pages

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Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heartflaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust’s madeleines a run for their money.

Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Homea cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountvillehe showcases more than 200 recipes for family-style meals.

This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad.


8. Food Truck Business Guide for Beginners: Simple Strategic Plan to Build and Maintain a Successful Mobile Business

Author: by Shaun M. Durrant
B08M2LKNTL
English
174 pages

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Do it right, and you could see your food truck trending on Instagram. Read on to make sure it happens A modest investment in a food truck can result in an income stream of $250k to $500k a year. Couple that with the incredible freedom and flexibility offered by not only starting a business, but starting a mobile business, and it’s easy to see why so many people are drawn to the idea of starting up a food truck.

In fact, the food truck is the perfect model for a startup: The start-up costs are low The overhead charges are low You’re your own boss from the word go You need very few staff to run a successful operation The market for exciting and unique food-on-the-go is huge, but so is your competition.

And that’s why you need a solid plan before you start hunting for trucks and planning menus. If you have the glimmer of an idea for a food truck, the chances are, you can make it a success. You may have heard that around 50% of startups fail in the first year.

That figure is considerably lower in the food truck industry, but nonetheless, knowing how to avoid failure is key to setting up a thriving business. In Food Truck Business: Guide for Beginners, you’ll find a comprehensive guide to setting up a successful food truck.


9. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

Author: by Librairie Larousse
Clarkson Potter
English
1216 pages

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Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf.

In fact, Julia Child once wrote, “If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question.”The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work.

Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look.

And for the first time, Larousse features more than 400 reportage photoscandid images of upscale restaurants from around the worldthat give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adri, Daniel Boulud, Alice Waters, Gaston Lentre, Thomas Keller, James Beard, and Julia Child.

10. Eat What You Watch: A Cookbook for Movie Lovers

Author: by Andrew Rea
Dovetail (October 3, 2017)
English
132 pages

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Many of our favorite movies come with a side of iconic food moments: the elaborate timpano from Big Night, Charlie Chaplin’s dancing dinner rolls in The Gold Rush, the orgasmic deli fare from When Harry Met Sally, or the redemptive birthday cake from Sixteen Candles.

In this cookbook, author Andrew Rea (of the hit YouTube channel Binging with Babish) recreates these iconic food scenes and many more. With recipes from more than 40 classic and cult films, Eat What You Watch is the perfect gift for both movie buffs and home cooks who want to add some cinematic flair to their cooking repertoire.

11. Fifty Shades of Chicken: A Parody in a Cookbook

Author: by F.L. Fowler
Clarkson Potter
English
160 pages

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Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on.

I want you to see this. Then you’ll know everything. It’s a cookbook, he says and opens to some recipes, with color photos. I want to prepare you, very much. This isn’t just about getting me hot till my juices run clear, and then a little rest.

There’s pulling, jerking, stuffing, trussing.Fifty preparations. He promises we’ll start out slow, with wine and a good oiling …Holy crap. I will control everything that happens here, he says. You can leave anytime, but as long as you stay, you’re my ingredient.

I’ll be transformed from a raw, organic bird into somethingwhat? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L.

12. Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More

Author: by America's Test Kitchen
America's Test Kitchen
English
310 pages

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Canning perfected the America’s Test Kitchen way. The art of preserving produce by canning and preserving has come full circle from grandmother’s kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than 100 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more.

Let the experts at America’s Test Kitchen show you how to do it right with detailed tutorials, troubleshooting tips, equipment information, and insight into the science behind canning.

13. The Silver Palate Cookbook

Author: by Sheila Lukins
Workman Publishing Company
English
464 pages

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“This is the book that changed the way America cooks.”Barbara KafkaThe Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook.

Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again.

This twenty-fifth anniversary edition is enriched with full-color photographs throughout.

14. 100 Techniques: Master a Lifetime of Cooking Skills, from Basic to Bucket List (ATK 100 Series)

Author: by America's Test Kitchen
America's Test Kitchen
English
448 pages

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The Absolute Best Way to Do Almost Anything in the KitchenThe first book on technique from America’s Test Kitchen showcases 100 groundbreaking techniques that will transform your cooking life, paired with more than 200 creative, modern recipes that put the techniques into real-world, home-kitchen practice.

From making the most tender burger patties to grill-roasting a leg of lamb, from making pan sauces for cutlets to simmering homemade duck confit, from griddling the fluffiest pancakes to tempering chocolate, making caramel, and baking French pastry, the test cooks of ATK shine their spotlight on simpler, smarter, foolproof strategies.

The first section, Essentials Every Home Cook Should Know, covers core techniques. Learn why it’s crucial to season with salt properly before and during cooking for the best Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp. Cook any piece of salmon to silky perfection through our high-low roasting technique.

The middle section, Techniques You Didn’t Know You Couldn’t Live Without, includes techniques we developed from an unexpected angle of discovery. Bake crusty, golden, bubbly-topped pizza by using a skillet. Fry easy, restaurant-quality homemade French fries by starting the potatoes in room-temperature oil.

15. In Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking

Author: by Edna Lewis
Knopf
English
336 pages

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The classic cookbook from the first lady of Southern cooking (NPR), featuring a new foreword by Mashama Bailey, star of Netflix documentary series Chef’s Table. Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine.

In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time.

Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chaptersFrom the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Dessertsencompassing almost 200 recipes, Miss Lewis captures the spirit of the South.