I have made more recipes from NYT cooking than any other website in the past few years, and how nice to have the "best of" that repository in physical book form. This is at the top of the list because, for the right recipient, it is the perfect gift of tried and true recipes from a trusted source.
This is, thus far, our "most sold" of the year, and why not? I am always looking for a cookbook that offers recipes that are achievable for an ordinary night with on-hand ingredients. Add to that great design and photography, and you've got a winner.
If you think you have every kind of cookbook imaginable, you are wrong about that because of Istria. I love cookbooks that trace regional traditions and flavor profiles and encourage us to think about the ways that food unites us across borders.
One of the great points of hesitation in making Indian food for many non-Indian novices is the challenge of easily sourcing affordable quality ingredients. Patel's vegetarian cookbook offers Indian recipes that require only a little learning curve and come together in no time.
![Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook] By Bryant Terry (Editor) Cover Image](https://images.booksense.com/images/books/723/859/FC9781984859723.JPG)
Almost no cookbook has gotten more buzz this year than this one, which is beautifully designed, carefully narrated, and full of great food you haven't yet tried.
An even faster Indian cookbook from The Great British Baking Show's beloved Chetna? We're sold.
Ottolenghi has made so much Mediterranean and MENA region food a staple in many American kitchens, and this newest is great for the intermediate cook with a particular interest in these cuisines. Ready to get off the recipe page and start experimenting? This is the one for you!
![Food52 Big Little Recipes: Good Food with Minimal Ingredients and Maximal Flavor [A Cookbook] (Food52 Works) By Emma Laperruque, Amanda Hesser (Foreword by), Merrill Stubbs (Foreword by) Cover Image](https://images.booksense.com/images/books/588/581/FC9780399581588.JPG)
After a year+ of Covid, there are a lot of these "what can I make with the random stuff in my pantry?" cookbooks, and this is one just came out in time for the season.
Did you just start really cooking in the past few years or want to give a gift to a newer cook? This book is absolutely full of straightforward, achievable recipes that make use of common pantry items.
Cooking with your children might seem like a waking nightmare to some, but if you're brave and your kids are reasonably interested in cooking, this is the most comprehensive how-to manual for what kinds of dishes are great for family preparation.
![Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook] By Missy Robbins, Talia Baiocchi Cover Image](https://images.booksense.com/images/books/002/857/FC9781984857002.JPG)
![Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook] By Edgar Castrejón Cover Image](https://images.booksense.com/images/books/112/859/FC9781984859112.JPG)
I cook from this one all the time; just quick, good recipes for intermediate cooks.
Ok, fine, it's not a "new" cookbook, but it is the very best cookbook of the last few years for anyone who loves gardening and wants to embark on a plant-based diet without committing to strict vegetarianism. And really, here in the Pacific Northwest, that describes a lot of people.
I will never not include any cookbook by Nigella Lawson, which I read like novels. The Micro-wavay does not feature prominently in this one, but anchovies do.
I'm not sure there's a more niche cookbook than this, but my obsession with fish sauce means that I must include this one on this list.
