Sharpen your cooking skills

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Recipe books are a great source of inspiration to spice up the weeknight dinner rotation, however, learning the nuances of cooking is beyond following a recipe. They often lack explanation of cooking techniques such as chopping skills and being able to correctly thicken a sauce. If you’re a beginner in the kitchen, some of the terminology used in recipes may seem strange and overwhelming, and that’s where reference materials come in handy. The right reference book can help you to unlock a world of culinary delights and take your cooking skills to the next level; however, with so many options available, finding the best cookbook can be tough. 

That is why I have put together a comprehensive list of the books that have helped me the most. These books are perfect for your kitchen, no matter your experience, and they go beyond just listing some delicious recipes. They also explore the technical side of cooking and the processes behind creating the dishes, enhancing your knowledge and skill set; a great benefit regardless of your experience in the kitchen.

While you might find most things you need online in this digital age, these books are a wonderful resource to add to your kitchen, giving you immediate and easy access to a wealth of knowledge to improve your cooking skills.

General Cooking

• Larousse Gastronomique by Prosper Montagné
• Cook’s Science by America’s Test Kitchen
• The Cooks Companion by Stephanie Alexander
• The Cooks Apprentice by Stephanie Alexander
• The New Cooking School Cookbook by America’s Test Kitchen
• Salt Fat Acid Heat by Samin Nosrat
• Joy of Cooking by Irma S. Rombauer
• On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
• The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond
• The Science of Flavour: Unlock the Secrets of Flavourful Cooking by Dr. Stuart Farrimond
• The Science of Spice: Understand Flavour Connections and Revolutionise your Cooking by Dr. Stuart Farrimond
• The Food Lab by J. Kenji López-Alt
• Gastronomy of Italy by Anna Del Conte
• The Wok: Recipes and Techniques by J. Kenji López-Alt
• The Flavour Thesaurus by Niki Segnit
• Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field
• How to Cook Everything by Mark Bittman
• How To Cook Everything The Basics by Mark Bittman
• The Professional Chef by by The Culinary Institute of America
• The New Food Lover’s Companion by Ron Herbst & Sharon Tyler Herbst
• Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

Baking

• Larousse Patisserie And Baking by Larousse Editions
• The King Arthur Baking School: Lessons and Recipes for Every Baker by King Arthur Baking Company
• Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More! by Dikla Levy Frances
• How Baking Works: Exploring the Fundamentals of Baking Science by Paula I. Figoni