With recipe websites littering the internet, you would think that cookbooks were a thing of a past. Think again. Maybe it’s nostalgia, but there’s something special about having a physical copy of a well-used cook book with oil stained pages. Below are some of my favorite cookbooks of all time. All the cookbooks listed below are cookbooks that I own and use in the Sizzle and Sear test kitchen.
Table of Contents
Best Classic Cookbooks | Best Fusion Cookbooks | Best Southern Cookbooks | Best Indian Cookbooks | Best BBQ Cookbooks | Best Canadian Cookbooks | Best Peruvian Cookbooks | Best Celebrity Chef Cookbooks |Best Pressure Cooker Cookbooks | Best One-Pan Cookbooks | Best Molecular Gastronomy Cookbooks
Best Classic Cookbooks
Best Fusion Cookbooks
In order to make the corn cookies featured in this cookbook, you will need some corn powder. This is different from corn flour or corn starch, and it has a distinct corn flavour. If you can’t get a hold of corn powder, you can make it yourself by blending up some freeze dried corn into a fine powder; a blender or food processor will do.
Best Southern Cookbooks
Best Indian Cookbooks
Best BBQ Cookbooks
Best Canadian Cookbooks
Best Peruvian Cookbooks
Best Celebrity Chef Cookbooks
Best Pressure Cooker/Instant Pot Cookbooks
Best One-Pan One-Pot Cookbooks
Best Modernist Cuisine and Molecular Gastronomy Cookbooks
If the original series of Modernist Cuisine is too expensive for your taste, try Modernist Cuisine at Home; a condensed version that contains recipes that are accessible to the well-equipped home cook. Since publishing Modernist Cusine, Nathan Myhrvold has also come out with Modernist Bread, a cookbook dedicated to modern techniques in bread making, and The Photography of Modernist Cuisine, a collection of high quality photos from the Modernist Cuisine test kitchen.