Chris reads cookbooks like most people would read a novel. His library of culinary tomes have a handsome home in our new kitchen, and I asked him to recommend his 10 favorites for the food lovers in our following. – Julia

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1. The Science of Cooking by Dr. Stuart Farrimond

What I love about this book is that is it teaches the fundamentals of the RIGHT way to do things — searing, sautéing, boiling, frying. You can take these fundamentals and apply them to anything you want.

2. The Minimalist Kitchen by Melissa Coleman

I became disillusioned with cooking for a few years because it turned into this exclusive club in which the more picky you were about food, the more of an authority on food you were. I didn’t like that. It felt like food and cooking needed to be more and more advanced. I bought this book because I was looking for a way to simplify and enjoy food for what it already is and to do as little to it as possible. It’s not about going back to basics — it’s about honing in on essentials.

3. Herbs and Spices: The Cook’s Reference by Jill Norman

This book breaks down details on just about every herb and spice that you can imagine: when to use them, what they pair with, the health benefits, and types of cuisine they go with. Whenever I feel like trying something new, or I buy a random herb at the farmer’s market, I look it up in here, and it gives me a guide for how I should treat it.

4. Sourdough by Sarah Owens

In my opinion, this is the greatest book on baking your own bread that exists. I am not a baker, but I recognized that bread from the grocery store made me feel gross. In looking for a better solution, I bought this book and learned exactly how to make the best bread I’ve ever had, with four ingredients. I fell in love with the process.

5. The Food Lab by Kenji López-Alt

This one is just a really fun read. It has beautifully imagery, it’s very educational, and it helps springboard a lot of ideas that I put into my own food. This one has a James Beard Award (the Oscars in the food world), and it’s just wonderfully nerdy and cool.

6. Ottolenghi Flavor by Yotam Ottolenghi

I watched a course on MasterClass from this guy, and his approach to food was so sensible. There were no extremes, it was very simple, and he focused on the unique qualities of each food. The book is exactly the same. All of the recipes are plant/produce-based, and they’re outstanding.

7. Franklin Barbecue by Aaron Franklin

I watched a course from Aaron Franklin on MasterClass, as well. It was actually after Jules gifted me this book. Franklin owns the most famous barbecue restaurant in the country, and he’s the winner of every barbecue award that exists. His cookbook is an amazing guide and reference for cooking on a grill, smoking, and it’s made a huge difference in my outdoor cookery. This book is an education.

8. The First Mess Cookbook by Laura Wright

I’m not vegan or vegetarian, but I recognize our tendency to lean too much on animal proteins, and not enough on fresh fruits and vegetables. This book has helped me to be more excited about vegetables and embracing them for each of their unique flavors and textures. I think has really helped me shift my cooking to a more well-rounded and healthy place.

9. Vegetables Illustrated by America’s Test Kitchen

Like The First Mess, I use this a lot to gain inspiration when cooking with vegetables (especially for my kids, who can be pretty particular). This book contains more than 30 ways to cook broccoli! No matter if you’re a seasoned cook, looking to shake things up, or if you’re just trying to eat more fruits and vegetables, this book is incredibly inspirational. It’s also beautiful imagery and watercolor illustrations.

10. The Flavor Bible by Karen Page

This is, by far — hands-down — the book I use the most. I reference it every day. I cross-reference it with other books. It teaches how to pair thousands of ingredients with other flavors, and is a great catalyst for creativity. Go crazy on combinations — this book will show you how.

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