Essential Reads - Cookbook Recommendations

Cookbook Recommendations

Book Recommendations

Here’s a list of cookbooks I highly reccomend, some I’ve learned loads from, others just inspire you to cook a bit more!

J. Kenji López-Alt - The Food Lab

A deep dive into food science, exploring cooking techniques with a focus on why and how things work in the kitchen.
Buy here
Niklas Ekstedt - Food from the Fire

A cookbook filled with open-fire cooking recipes, bringing Nordic traditions to life through flames and smoke.
Buy here
Francis Mallmann - Mallmann on Fire

Learn the secrets of open-fire cooking with the famous Argentine chef, Francis Mallmann, and explore 100 recipes for grilling.
Buy here
Samin Nosrat - Salt, Fat, Acid, Heat

This bestselling book breaks down the four fundamental elements of cooking, helping readers master the basics and experiment with flavor.
Buy here
Francis Mallmann - Seven Fires

A masterclass on grilling and open-fire cooking, with recipes that reflect Mallmann's Argentine heritage.
Buy here
Lennox Hastie - Finding Fire

A deep dive into cooking with fire, this book shares recipes and techniques for preparing dishes over flames.
Buy here
Josh Niland - The Whole Fish Cookbook

Learn how to break down, prepare, and cook every part of a fish with Josh Niland's innovative approach to sustainable seafood cooking.
Buy here
Fergus Henderson - The Complete Nose to Tail

This book is a celebration of the whole animal, showcasing recipes that make use of every part of the animal for sustainable eating.
Buy here
Sandor Ellix Katz - The Art of Fermentation

This comprehensive guide to fermentation explores the cultural, practical, and biological aspects of fermentation.
Buy here
David Zilber & René Redzepi - The Noma Guide to Fermentation

Learn about the art of fermentation from the team behind Noma, one of the world’s best restaurants.
Buy here
Alissa Timoshkina - Salt and Time

Explore the flavors and techniques of Russian cuisine, where fermentation plays a key role in traditional dishes.
Buy here
Jeremy Umansky & Rich Shih - Koji Alchemy

Everything you need to know about koji, including how to make miso, soy sauce, and other fermented products.
Buy here
Nancy Singleton Hachisu - Preserving the Japanese Way

A beautiful book on Japanese fermentation and preservation, featuring traditional techniques like pickling and miso-making.
Buy here
Nakaji - Koji For Life

Nikaji, gives a comprehensive guide to koji making, including practical techniques, cultural insights, and recipes.
Buy here