A Feast for the Eyes - Our Favorite Cookbooks
Who couldn’t use a little inspiration? These cookbooks provide it, page after colorful page.
Here at SRF, we see a lot of cookbooks (and we mean a lot of cookbooks), but these are the cream of the crop. Whether you buy them for yourself or for your favorite home cook, they’re sure to become kitchen staples.
For the Aspiring Pitmaster
Cool Smoke: The Art of Great Barbecue | Tuffy Stone
Six-time World Champion Tuffy Stone is known as “The Professor” because of his encyclopedic knowledge of smoke, wood, fire and meat. His book explains in clear detailed language how to use a smoker and create world-class barbecue in your own backyard.
For Those in Pursuit of Sublime Steak
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. | Aaron Franklin and Jordan Mackay
Aaron Franklin won a James Beard award for his barbecue expertise and focuses his culinary prowess on steak. Co-written with spirit and food writer Jordan Mackay, this book is packed with info about beef, grilling, side dishes and everything needed to achieve steak perfection.
For Those New to the Kitchen
How to Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals | Hugh Acheson
When the James Beard Award-winning author and chef Hugh Acheson’s daughter was headed to college, he wanted to equip her with the knowledge to cook simple and delicious meals. His project evolved and this book is the result. Perfect for those just learning their way around a stove, but equally valuable for seasoned home chefs.
For the Food Explorer
Field Notes for Food Adventure: Recipes and Stories from the Woods to the Oceans | Brad Leone
Bon Appetit’s resident funny guy is no joke in the kitchen. Famous for his YouTube videos, Brad brings his humor and insight to the written page. Join him as he hits the road in the Northeast in search of new tastes and techniques. It’s a heck of a ride.
For the Haute Cuisine Lover
Ad Hoc at Home | Thomas Keller
Keller is a longtime SRF supporter and created the extraordinary 3-starred restaurant, The French Laundry. He focused the kitchen of Ad Hoc on the American comfort foods of his childhood. This book showcases over 200 recipes from Ad Hoc that highlights his culinary expertise with simpler fare.
For the Buddy who Just Got a Smoker
The Four Fundamentals of Smoking: Pit Master Secrets to Making Incredible BBQ at Home | Chris Sussman
Chris is a Snake River Farm's influencer and uses his vast experience to take the mystery out of barbecue by breaking down the process into simple, actionable steps. Never smoked a brisket? A complete tutorial guides you through the entire process from trimming to wrapping to slicing.
For the Social Media Chef
Half Baked Harvest Cookbook: Recipes from my Barn in the Mountains | Tieghan Gerard
Like four million other followers, we discovered Tieghan Gerard on Instagram. Her easy-to-follow but deliciously complex recipes are all here. You find a bit of everything, ranging from crockpot classics to weekend-worthy meals. Ideal for busy folks and cooks who are still learning.
For the Process Fanatic
The Food Lab | J. Kenji Lopez-Alt
This book is an extension of Lopez-Alt’s column on Serious Eats, and it really is serious — there are no calls to carefree improvisation here. But science lovers will thrill at the detailed explanations and instructions that churn out impeccable results time after time.
For the Can-Do Home Chef
The Smitten Kitchen Cookbook | Deb Perelman
Perelman’s award-winning blog smittenkitchen.com has launched a thousand imitators, and this cookbook proves why. Her recipes are somehow both easy to make and wildly impressive for both weeknight meals and get-togethers with friends.
For the Trivia Master
Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts | Daniel Holzman and Matt
Ever wonder why restaurant food just tastes better? Holzman and Rodbard decode the tips and tricks that separate the amateurs from the masters…all replicable at home. In addition to the culinary Q&A, the book includes delicious recipes that utilize the techniques identified and explained.
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