The 18 Best Cookbooks of 2023, According to Food & Wine Editors (2024)

Our Top Picks

“For years, whenever I made pasta at home, I would end up upset, and my dog even moreso (because she was covered in semolina). Enter Meryl Feinstein's debut cookbook: Pasta Everyday. With gorgeous photos, fun recipes, and an overall reassuring tone, this should be your new pasta-making companion.” — Daniel Modlin, Commerce Editor

“Maydan happens to be one of my favorite restaurants in the world (if you haven’t been, prepare yourself for life changing muhammara and impeccable wines from Georgia, Lebanon, and beyond) but even if it weren’t, I’d be obsessed with this book. Filled with beautiful photographs, recipes, and firsthand stories from Rose’s trips across Tunisia, Lebanon, Morocco, and more, this is the kind of cookbook that makes you feel like you’ve booked a flight for yourself.” — Oset Babür-Winter, Senior Drinks Editor

“This is such a unique, inspired baking book that’s equally as cool as it is chock full of delicious recipes. It’s split in half between California, the place where author and pastry chef Claire Ptak grew up, and England, where she currently lives. Each location is then divided into sections that mirror the perfect (sweet and some savory) bakes for every time of day — think Big Sur cookies for California afternoons and mince pies for English holiday evenings. The sections also include blurbs and beautiful photos about some of her favorite local purveyors in each location, since a lot of the baking in the book is seasonally driven. It mirrors exactly how I like to bake, with a wide variety of recipes and techniques that keep each recipe as exciting as the next.” — Kristin Montemarano, Food Commerce Writer

“I have been eating Council's biscuits since she started popping up around Atlanta at local restaurants. Her book is the latest chapter in her storied career, which now includes a stellar breakfast spot in Atlanta called Bomb Biscuit. Council is a biscuit and baking expert, gifted chef, and storyteller. Many of her recipes belong to her grandma and legendary soul food chef Mildred ("Mama Dip") Council, a teacher and activist who cooked and baked to support the civil rights movement.” — Jennifer Zyman, Senior Commerce Writer, Food & Wine

“I hate to start out with a pun about a place known for its oysters, but The Hog Island Book of Fish & Seafood is a pearl. If you're nervous about working with crustaceans and seafood at home, this book calms all stormy waters by building on foundational cooking basics (roasting, steaming, grilling, pan-frying) and so much more. The illustrated techniques make a huge difference and offer a visual guide to things like shucking and filleting. Ever since I've had it on my shelf, I find myself reaching for it like a familiar book at the local library.” — Andee Gosnell, Assistant Food Editor

“Adeena Sussman is a goddess in the kitchen. I always appreciate her variations on Jewish dishes, many of which are served during special holidays, but also offers others for every day. She manages to take dishes I have been making forever and turn them on their head with unexpected flavors like her Fig and Pomegranate Brisket, but she also features classics like Amba sauce and challah made yellow with a touch of turmeric.” — JZ

“All the ingredients that made Sohla El-Waylly a superstar in her videos are brought to a rolling boil in her rollicking debut cookbook. El-Waylly is as gifted an instructor as she is a technician, meaning that this massive volume pulls double-duty as both a collection of recipes for cooks at every level, and a self-paced cooking school — with plenty of humor and humanity baked into every step. If decades from now, people are thumbing through their grandparents' copy or being given a new, updated fifth reissue of this instant classic, I wouldn't be shocked in the least.” — Kat Kinsman, Executive Features Editor

“Born in Chengdu, the birthplace of Sichuan cuisine, author Jing Gao built an empire on chili crisp with Fly By Jing. Drawing from traditional and not-so-traditional culinary inspiration, Gao has crafted a beautiful book rooted in stories and creativity. She is a real inspiration in so many ways. Look for fun recipes like chili crisp ice cream sundaes and addictive Spicy Scallion Oil Noodles. It is a must for any chili crisp lover or home cook looking to spice up weeknight meals.” — JZ

“Where your wine comes from matters, and there’s no one better to prove that point than our very own Executive Wine Editor, Ray Isle. I guarantee you that you’ll come away from this book with a newfound appreciation for thoughtfully (sustainably!) produced wines that you don’t need to shell out a small fortune for. Think of this book as the second best thing to being able to send Ray a text message to ask for his recommendations on the best Willamette Pinot Noir, or Sonoma coast Chardonnay. Plus, you’ll know enough about the less-trodden wineries in Chianti or Rias Baixas to trick your friends into thinking you’ve visited yourself!” — OBW

“I don’t just want cookies and cakes when there’s a party — I want to nibble on them during the most average weekday evening too. Luckily Yossy Arefi seems to be on the same page, and her new book “Snacking Bakes”, a follow up to “Snacking Cakes”, is full of cookies, brownies, bars, and cakes that are super easy to make and beautifully photographed by Arefi herself. Most of the recipes can be whipped up in under an hour, and the ingredients they call for are accessible — you won’t end up with a twenty item grocery list full of hard-to-find items. The wide range of recipes also ensures there’s something for everyone. More of a fruit person? Try the Blueberry Swirl Blondies. Want a good chocolate chip cookie recipe? There are three in this book: traditional, vegan, and gluten-free versions. And if you’re on the hunt for something savory, make the cheesy jalapeño cornbread.” — Merlyn Miller, Social Media Editor

“Molly Baz’s new book is all about gaining confidence in the kitchen and saying yes — yes to more crunchy toppings on salads, yes to tossing in the entire head of garlic, and (of course, it’s Molly Baz) yes to using the amount of salt needed to actually season something. More is More not only makes you a bolder and more skillful cook in the kitchen, but you can’t help but smile when you make one of the 100 flavor-forward recipes in this book.” — Lucy Simon, Assistant Editor

“We’re back to hosting dinner parties, but do they have to be so hard on the host? Amy Thielen doesn't think so, and explains how to make cooking for others easier in her new book. The book is based on 20 different menus, from Saturday night dinner parties that might call for your guests to help you roll out pasta dough to holiday celebration meals, casual buffets for 15 to 20, and smaller casual gatherings (like an outdoor fried chicken party). Follow each menu exactly, or pick and choose what works for you and your group. Throughout the book, Thielen shares thoughts on how to handle drinks, real talk on the financial implications of hosting, plus entertaining advice (“Never let your friends see your fear, or your thrift. Hide them both, along with the dirty dishes, in your cupboards.”) Read this one before your next dinner party.” — Chandra Ram, Associate Editorial Director, Food

“When respected food writer Cathy Erway joined Win Son chefs and owners Trigg Brown and Josh Ku to write this book, they took the task seriously. The trio shared recipes full of personality and flavor, plus interviews and discussions about what it means to be Taiwanese American and the impact Taiwan has had on their cooking. This is the kind of book that makes you want to cook, eat, read, and think — and then come back for more.” — CR

“Michigan chef, cookbook author, and farmer Abra Berens’s third book focuses on fruit, and dives deep into the topic. She offers insights into the lives of farmers while guiding the reader through savory recipes like Roast Chicken over Blueberries, Cornbread + Lemon; and a pear, bacon, and onion tart. Desserts include a rum-plum clafoutis and ice cream with cantaloupe. This book makes me anxious to hit spring and summer farmers markets.” — CR

“Andrea Nguyen’s newest cookbook is all about what truly defines Vietnamese food: fruit, vegetables, and herbs. Ever-Green Vietnamese, isn’t a vegetarian cookbook per se (some recipes include meat and fish sauce), but every recipe is completely, wonderfully vegetable-forward.” — CR

“Lula Cafe is one of my all-time favorite restaurants, and it’s no surprise that chef and owner Jason Hammel’s new book is already a go-to in my kitchen. Hammel shares several of his building block recipes for spice mixes, compound butters, sauces, jams, gremolatas, and more base recipes you can make to give your home pantry a dash of sophistication, but this isn’t a cheffy tome with recipes that take days to make. The recipes are home cook-friendly and suggest you make a few plates, invite friends over, and have an easy but delicious meal together.” — CR

“If, like me, you have cabinets full of sauces and spices from around the world, you need this book from Ann Taylor Pittman and Scott Mowbray. I’m excited to cook all my travel souvenirs with this book, and explore new uses for everything from tahini to sambal, gochujang, and freeze-dried berries.” — CR

“It’s been a long time since a cookbook made me as excited about grilling as Asada: The Art of Mexican-Style Grilling does. Written by restaurateur and cookbook author Bricia Lopez (of the beloved Los Angeles restaurant Guelaguetza) with journalist Javier Cabral (Editor-in-Chief of the publication L.A. Taco), Asada invites readers to partake in the generous, joyful, grilling and gathering tradition that has its roots in Mexico. Lopez and Cabral open the book with the declaration, "Carne asada is not just a taco,” and proceed to serve up a feast of recipes of all kinds for every menu you could possibly desire, with chapters for snacks (I bookmarked the cheese and chicharron board); mariscos (four chile snapper, yes please); sides (elotes asado with roasted garlic butter!); salsas (18 of them); drinks (juices, co*cktails, and more); and desserts (this chapter had me at gelatina de mosiaco). Each recipe represents Lopez’s personalized and perfected execution of an asada mainstay — her Carne Asada Classica brings ultimate umami to grilled flap steak with a marinade of orange and lime juice, Worcestershire sauce, garlic, and a dark beer; her Pibl Pork Chops are a gorgeous, quick-cooking spin on Cochinita pibl. Detailed shopping and ingredient guides, grilling tips, and round out the feast. The only thing that feels difficult with this book in hand is deciding what to cook first!” — Karen Shimizu, Executive Editor