I’ve been collecting cookbooks since I was a child, and for me, they’ve always been more than just recipes on paper. My interest in cooking began early, sparked by my father, who bought me my first cookbook: Emeril Lagasse’s Potluck. That book still has a spot on my kitchen wall today. By the time I was nine, I was borrowing cookbooks from the library and photocopying my favorite pages to bring home. When we got our first computer, I spent hours researching cookbooks I wanted to buy, saving up my allowance to build my collection.
Back then, I was focused on grilling, sauces, and was fascinated by Alton Brown’s scientific approach to cooking. I’d flip through pages of beautifully plated dishes, hoping one day I could make something that looked just as impressive.
Among my collection, a few cookbooks stand out as favorites. They’ve shaped how I cook, think, and approach the kitchen. Each one holds its own unique place in my culinary journey. Here are my top five:
This book was a constant in my mother’s kitchen. It’s not an attractive book, (bland, even) but it’s indispensable for anyone starting out in the culinary arts. Joy of Cooking is practical, straightforward, and unpretentious. It breaks down the basics, explaining not just the how, but the why behind techniques.
For me, this book was like a culinary reference manual. When I was first learning my way around the kitchen, it answered all my questions: how to braise meat, make a roux, or bake a cake from scratch. It’s not flashy, but that’s the point. It’s a workhorse. The pancake recipe is a standout for me, partly because it’s delicious and partly because it reminds me of mornings spent cooking with my parents.
The recipes are straightforward, but the techniques are impeccable, and the flavors are timeless. Two of my favorite recipes in the book perfectly showcase Hamilton’s approach: the radishes with butter and salt, which I love for its pure simplicity, and the Farmhouse Chicken braised in hard cider, a dish that’s hearty, and deeply satisfying.
Hamilton also does a fantastic job of emphasizing how to minimize waste (something every chef should take seriously). I often reference this book during my lectures at The Chopping Block, especially when talking about the balance between simplicity and technical excellence.
Gastón Acurio’s Peru: The Cookbook captures all of that magic. It’s not just a collection of recipes. It’s an encyclopedia of Peruvian culinary culture. From lomo saltado to classic ceviche, Acurio celebrates the country’s diverse geography and history through food. I love how authentic and approachable the recipes are, even when they introduce unfamiliar ingredients like aji amarillo or huacatay, staples that I now cook with regularly.
This book has been an invaluable resource, both personally and professionally. Whether I’m revisiting a recipe or drawing inspiration for a new dish, it always delivers. For anyone who wants to dive deep into Peruvian cuisine, this is where I recommend starting.
Forkish’s methodical approach makes even complex techniques feel manageable. The step-by-step guides and schedules are especially helpful for home bakers, making it easier to fit bread baking into a busy day. The overnight country blonde loaf is one of my favorites. It’s a perfect example of how a few simple ingredients can create something extraordinary.
Whether you’re a beginner or an experienced baker, Flour Water Salt Yeast has something to offer.
What Keller accomplishes here is remarkable. He invites you into the philosophy and artistry behind his dishes, from the legendary “Oysters and Pearls” to his meticulous approach to sauces and pasta. While not always practical for everyday cooking, this book challenges you to think differently about ingredients and presentation. It’s about precision, respect, and an almost meditative approach to the craft.
Despite its aspirational tone, this book holds a special place in my collection. It reminds me that cooking isn’t just about technique; it’s about storytelling and creating experiences. For anyone interested in the intersection of food and art, this book is an invaluable source of inspiration.
The five books I’ve shared here have each played a unique role in shaping how I cook, think, and teach. From the timeless practicality of Joy of Cooking to the visionary artistry of The French Laundry Cookbook, these books remind me of the beauty, complexity, and simplicity that coexist in the kitchen.
Whether you’re a seasoned chef or just starting out, I hope this list inspires you to explore, experiment, and fall in love with cooking all over again. After all, the joy of this craft isn’t just in the finished dishes, it’s in the learning, the creativity, and the connection to something greater.
If this sparked an interest in Peruvian cuisine like mine, don't miss our new hands-on class The Peruvian Plate coming up on Thursday, February 6 at 6pm.