Priya Anand

The book that taught America to cook French — Julia Child's comprehensive, demystifying guide to classical French technique for the home cook, with 524 recipes.

James Beard Award-winning chef Samin Nosrat teaches the four fundamental elements that make food delicious — salt, fat, acid, and heat — and how to use them to cook confidently without recipes.

The comprehensive reference guide to flavor pairings and culinary creativity — which ingredients work together and why, used by professional chefs worldwide.

J. Kenji López-Alt's landmark culinary science book explains the science behind everyday cooking and provides hundreds of recipes built on tested, proven techniques.

The memoir of Navy SEAL and ultramarathon runner David Goggins — from a traumatic childhood and an overweight, unfulfilled existence to becoming one of the world's elite endurance athletes.

London chefs Yotam Ottolenghi and Sami Tamimi — one Jewish Israeli, one Palestinian Muslim — grew up on opposite sides of Jerusalem and share a profound love for the same city's food. Their cookbook is both a culinary journey and a remarkable act of cultural bridge-building.

Anthony Bourdain's legendary memoir of twenty-five years in professional kitchens — the drug use, the violence, the camaraderie, and the obsessive craft of restaurant cooking.

Yotam Ottolenghi's most accessible cookbook — recipes designed to be simple without sacrificing the bold flavours and ingredient combinations that define his cooking.

Peter Attia's comprehensive guide to living longer and better, based on his medical practice and years of research into the science of longevity.

The definitive guide to natural leavened country bread from the legendary San Francisco bakery — the book that ignited the sourdough revival and taught a generation to bake with wild yeast.

Ina Garten's debut cookbook presents the beloved recipes from her Hamptons food shop — elegant, approachable food for people who want to cook well without being professional chefs.

The comprehensive American cooking bible — first published in 1931, continuously revised ever since, and still the most trusted and comprehensive home cooking reference ever produced.

Surgeon Atul Gawande examines how medicine has failed dying patients by prioritizing survival over quality of life, and what better approaches to aging and end-of-life care look like.

A journalist goes in search of the reclusive Tarahumara Indians of Mexico's Copper Canyons, legendary for their ability to run hundreds of miles without rest or injury. What he discovers turns everything he thinks he knows about running — and human nature — upside down.

A physician examines the scientific evidence for which foods can prevent and reverse the fifteen leading causes of premature death in America.

The follow-up to Ottolenghi's game-changing Plenty, featuring more vegetable-focused recipes that combine Middle Eastern, Mediterranean, and Asian influences with his signature bold flavours.

Ottolenghi's groundbreaking vegetable cookbook that transformed how the culinary world thinks about vegetables — not as sides or afterthoughts but as the full expression of a meal.

A nephrologist argues that obesity is caused by insulin resistance and chronic insulin elevation — not by calories in/calories out — and that intermittent fasting is the solution.

Tamar Adler's extraordinary collection of essays on cooking with economy, intelligence, and pleasure — a book about cooking philosophy as much as cooking technique.

A science journalist investigates the health implications of how we breathe — and finds that most people are doing it wrong, with significant consequences for their health.

A Stanford psychiatrist explains how the flood of dopamine-triggering pleasures in modern society creates compulsive behaviour — and how to reset the pleasure-pain balance.

New Yorker editor Bill Buford quits his job to apprentice in Mario Batali's chaotic Babbo kitchen, then traces Italian cooking to its source — apprenticing with a Tuscan butcher and a pasta master in Emilia-Romagna.

A Harvard geneticist argues that aging is a disease — one that can be treated — and shares the cutting-edge research on sirtuins, NAD+, and the information theory of aging.

David Chang's memoir and cookbook tells the story of how a Korean-American chef opened a ramen shop with almost no money and built one of the most influential restaurant empires in American culinary history.