cookbook index

An index of (almost) all of the cookbooks we’ve talked about on Smitten Kitchen. [This is a work in progress.]

Chicano Eats, Esteban Castillo. Discussed over: Dulce de Leche Chocoflan

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Toni Tipton-Martin, Jubilee. “It’s one of those incredible books that even from the pages of the introduction quietly but irrevocably pivots some of the ways you think about food… ” — from Collard Greens with Cornmeal Dumplings

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Susan Spungen, Open Kitchen. “Focuses on cooking for casual entertaining…I love the breezy-feeling recipes here.” — from Whole Lemon Meringue Pie Bars

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Bryant Terry, Vegetable Kingdom. “Real ingredient-focused vegan cooking with Afro-Asian flavors.” — from Smashed Potatoes with Sweet Corn Relish

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Amy C. Evans and Martha Hall Foose, A Good Meal is Hard to Find. “A charming cookbook with original paintings throughout from Amy C. Evans. Each recipe tells a story from a quirky Southern character who shares a beloved recipe.” — from Beach Bean Salad

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David Lebovitz, Drinking French. “It’s the kind of book that makes you feel like you’ve hopped on a plane to fly to Paris to spend long, leisurely afternoons-into-evenings wandering, sipping and tasting this and that…” — from Rhubarb Cordial

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Lukas Volger, Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals. “Volger’s vegetarian cooking is very doable, the kind of do-ability that comes from the fact that this is clearly the food he cooks for himself at home, so all of the kinks are smoothed out. Everything sounds so good…” — from Carrot and White Bean Burgers

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Diana Henry, From the Oven to the Table  “…I received the wonderful Diana Henry’s (she of the Bird in Hand and How to Eat a Peach fame for highly cookable recipes) most recent cookbook, full of sheet pan-ish meals, last fall and my favorite thing happened: I immediately bookmarked four dishes.” — from Roasted Squash and Tofu with Ginger

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Joshua McFadden, Six Seasons. “Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire…” — from Roasted Cabbage with Walnuts and Parmesan and Asparagus and Egg Salad with Walnuts and Mint

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Hetty McKinnon, Family. “…focuses on vegetarian comfort food with an eye towards the daily ritual of cooking, however your family might look, and it might be my favorite [of McKinnon’s books] yet.” — from Chickpea and Kale Shakshuka

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Yvonne Ruperti, One Bowl Baking “… the kind of cookbook book that I imagine a lot of people would rather have on their shelves because it’s realistic about the way we really want to bake, that is, no multiple mixing bowls, no mise-en-place and questioning everything, i.e. “Does this really taste worse if the ingredients aren’t sifted?” — from Strawberry Rhubarb Crisp Bars and Cinnamon Sugar Scones

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Ruth Rogers, River Cafe London. “This cookbook reminded me of what a pure and wonderful thing spaghetti al limone can be when made as uncluttered as possible…” — from Simplest Spaghetti al Limone

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Carla Lalli Music, Where Cooking Begins. “The message of the book is go with the flow. She wants your cooking to begin when you think about what you’re craving, what calls to you at the store or market, the pantry items you keep stocked and then cook vs. setting off to the store with a rigid recipe in mind and hoping you’ll find what you need…” — from Burrata with Charred and Raw Snap Peas

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Arthur Bovino, The Buffalo New York Cookbook. “This book teaches us how to make all of the food [the author] fell in love with in Buffalo, from beef on weck, chicken finger subs, sponge candy, Tom & Jerrys, frozen custard, and, of course, all of the Buffalo wings you could ever dream of.” — from Baked Buffalo Wings

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independent bookstores

A few of the Smitten Kitchen’s Favorites (that ship all over the U.S.)