"The stories that precede the recipes are almost* as good as the recipes themselves. Chrissy brings her humor and love of cooking into her first cookbook Cravings. According to Teigen (in the forward), "Half the recipes in this book feel like they were developed by people with a bogus medical marijuana card.” While thats may not sound like a glowing endorsement, after having cooked 15-20 of the meals in the book I haven’t had a one that wasn’t a crowd pleaser in my family." –– Ellen P.
"I gifted this to a newlywed friend last year and ive gotten rave reviews about how this book made her fall in love with cooking because it made it more approachable. The cookbook contains 120 five-ingredient recipes that are basic, but not simple. Another bonus is how the author highlights cooking skills and techniques that will serve you for a lifetime of cooking." –– Ellen P.
"I discovered Alison Roman recipes via the New York Times cooking app and almost every recipe I’ve made of hers has turned out great. I think she has a no-nonsense approach to cooking and the ingredients and techniques are really adaptable and accessible so you can make a delicious meal that even looks fancy, without having to buy any weird ingredients or take more than hour to put together." –– Erika L.
"This was my very first cookbook I received as a gift when I was venturing into the world of French macarons. It taught me how to prepare the three different kinds of shell methods, French, Swiss, and Italian as well as new and interesting macaron fillings. Very cool!" –– Brittany B.
"I received this amazing cookbook as a gift from my husband when I was looking for culinary inspiration. Chef Samin Nosrat explains how and why the four elements, Salt, Fat, Acid, Heat affect cooking." –– Brittany B.
"Cooking For Company has great ideas for exactly what it says - getting ready for a party. It has easy to serve, and even more important, tasty ideas. From salads to beef tenderloin, there are ideas for every occasion" –– Missy G.
"Martha's Vineyard may seem like a vacation spot for the rich and famous, but the island is made up of farmers who harvest a bounty from the land and the ocean. This cookbook is divided up by seasons which makes sure every recipe is at its peak. It's difficult to pick a favorite, but Lobster Corn Fritters and Winter Mushroom Fricassee are both fantastic. Serve the Fricassee with your Christmas beef tenderloin to take it over the top." –– Missy G.
"The photography in this book is absolutely stunning! I like that it is well organized into sections, including basics, breakfast, appetizers and sides, pizza and pasta, vegetarian, meat and fish, and dessert. The author also include a ton of helpful workarounds to fit your lifestyle, like– "if you don't have this ingredient, use this instead," and how-tos for both stove top and an Instant Pot." –– Nicole M.
"I've always had a little crush on Chip and Joanna Gaines, so gifting myself this cookbook was a no brainer. The recipes in this book are a fun blend of mostly southern comfort food, with a few Syrian and Korean dishes– all with a sophisticated vibe. I love that her recipes are relatable to real life, and don't require expensive or hard to find ingredients. My absolute favorites have been her Buttermilk Blueberry Puff– an easy to make, but decadent croissant bread pudding, and the Sour Cream Enchiladas." –– Nicole M.