8 Best Cookbooks on Amazon You Need in 2025
The best cookbooks from Amazon. Your 2025 guide featuring top 8 must-have recipe books for home cooks, from celebrity chefs to global cuisine with real recommendations.
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You know that feeling when you’re standing in your kitchen at 6 PM, stomach growling, staring blankly into the fridge? Yeah, I’ve been there about a thousand times. Here’s the thing though, according to recent publishing data, cookbook sales have jumped by nearly 25% in 2025 compared to last year. People are cooking at home more than ever, and honestly, we’re all desperately seeking inspiration that goes beyond scrolling through Instagram reels at the dinner hour.
I’ll admit it right now: I have a problem with cookbooks. My partner jokes that I could open a small library with my collection, but I stand by every single purchase. There’s something magical about flipping through actual pages with sauce-stained fingers, right? But 2025 has been different. The cookbooks coming out this year aren’t just recipe dumps – they’re stories, they’re journeys, they’re basically your new best mates teaching you how to cook.
After spending the better part of the last few months cooking my way through dozens of new releases (my waistline has opinions about this), I’ve narrowed down the absolute best cookbooks you can grab on online right now. These aren’t just pretty coffee table books that’ll gather dust. These are the real deal! The ones that’ll actually make you want to cook tonight. From Korean family secrets to vintage American bakes, from lemon-obsessed Italian cooking to Provençal simplicity, I’ve found eight absolute corkers that deserve a spot on your shelf.
Why Are 2025 Cookbooks Different from Previous Years?
Honestly, something shifted this year in the cookbook world, and I’m here for it. Remember when cookbooks were just lists of ingredients and instructions? Those days are gone, mate. The cookbooks dropping in 2025 are more like memoirs with recipes attached, and it’s brilliant.
The biggest trend I’ve noticed is this beautiful movement toward authenticity. Authors aren’t trying to be everything to everyone anymore. Instead, they’re digging deep into their own heritage, their mum’s recipes, their grandma’s secrets. Take “Umma” by Sarah Ahn and her mother Nam Soon, it’s literally a Korean mother-daughter cookbook collaboration. You can’t fake that kind of authenticity.
What really gets me excited is the photography. Gone are the days of weird, overly styled food shots. The 2025 cookbooks feature stunning, natural photography that makes you actually hungry. Letitia Clark’s “For the Love of Lemons” is so gorgeous I catch myself just flipping through it like a travel magazine. The photos are shot on location in Italy, and you can practically smell the citrus through the pages.
I reckon the reason cookbook sales have exploded this year is because people are craving connection. After years of feeling isolated, we want to break bread together. We want to learn grandmother’s recipes before they’re lost. These books aren’t just teaching us to cook, they’re teaching us to connect through food. There’s this lovely focus on community and gathering that runs through almost every quality cookbook released this year.
What Should You Look for When Buying a Cookbook?
Right, so I’ve wasted good money on rubbish cookbooks before. Let me save you that heartache. The first time I bought a cookbook based solely on a pretty cover, I ended up with a book requiring ingredients I’d never heard of and cooking techniques that needed equipment I definitely don’t own. Lesson learned the hard way.
Here’s what actually matters when you’re hunting for a proper cookbook. First up: recipe testing. This is massive. You want cookbooks where the recipes have been tested multiple times, preferably by actual home cooks. Amazon customer reviews are your best friend here, if people are consistently saying “this recipe doesn’t work” or “the timing is way off,” run away fast.
Photography quality matters more than you might think. Not just because pretty food is nice to look at, but because visual references are crucial when you’re learning to cook. If the book shows you what the risotto should look like at each stage, you’re going to be way more confident. I always flip through the whole book before buying (or check the “Look Inside” feature on Amazon) to see if the photos actually help or if they’re just decorative.
Author credentials are important, but here’s the twist, sometimes the best cookbooks come from people without fancy culinary degrees. What matters more is whether they actually cook the food they’re writing about. A mother teaching family recipes? That’s credible. A food blogger who’s tested recipes for years? Also credible. Someone who just slapped their name on a ghost-written book? Not so much.
Don’t skip reading those Amazon reviews. Seriously. I look for patterns. If multiple reviewers say the recipes are too complicated, that tells me something. If people consistently mention that ingredients are hard to source, that’s a red flag for everyday cooking. But if reviewers are posting photos of their finished dishes and raving about how well recipes turned out, that’s a green light.
One thing I learned is to decide what kind of cook you are before buying. Are you someone who cooks for fun and wants to try fancy techniques? Or do you need quick weeknight solutions? There’s no wrong answer, but buying an aspirational French cooking tome when you’ve got three kids and work full-time is setting yourself up for disappointment. Be honest about your actual cooking life.
Which Celebrity Chef Cookbooks Are Actually Worth Buying?
Not all celebrity cookbooks are created equal. I’ve bought my fair share of books where the celebrity clearly just lent their name and maybe tasted a few dishes. But 2025 has actually been pretty solid for celebrity chef releases, and I’m pleasantly surprised.
Ina Garten’s “Be Ready When the Luck Happens” isn’t technically a cookbook, but hear me out. This memoir is so good that even if you never cook a single one of the handful of recipes included, you’ll be glad you bought it. Ina’s storytelling is incredible, she opens up about her difficult childhood, her marriage to Jeffrey, buying the Barefoot Contessa shop on a whim. It’s inspiring stuff. Plus, she includes her thought process behind recipe development, which is honestly worth the price of admission alone. The book’s topping Amazon’s best cookbook lists for 2025, and it deserves every bit of that praise.
Alex Guarnaschelli’s Italian-American cookbook has been sitting on my counter for weeks because I keep going back to it. Alex has serious credentials, Iron Chef, Food Network star, trained chef, but what makes this cookbook work is the personal connection. She’s cooking her mum’s Sicilian recipes and her dad’s Puglia favourites. When someone with her technical skill breaks down family recipes, you get the best of both worlds: authentic flavours and foolproof techniques. I made her marinara sauce last month and my Italian neighbour actually asked for the recipe. That’s when you know it’s good.
Alton Brown’s “Food for Thought” is quintessentially Alton by being witty, smart, and packed with the kind of food science that makes you understand why recipes work. If you’ve ever watched Good Eats, you know his style. The book’s essays are funny and genuine, and while it’s not a traditional cookbook, it’ll make you a better cook by helping you understand the “why” behind techniques.
Here’s my hot take though: celebrity doesn’t guarantee quality, but it also doesn’t automatically mean bad. The best celebrity cookbooks in 2025 are the ones where the celebrity is genuinely passionate about the food and actively involved in recipe development. You can tell the difference when you start cooking. The recipes just work better when someone who actually cooks wrote them.
What Are the Best Cookbooks for Everyday Cooking in 2025?
The best everyday cookbooks in 2025 share a few common traits. First, they respect your time. Most of us aren’t spending our Tuesdays making stock from scratch or doing fancy knife work. We need recipes that fit into real life, the kind where you’re home at 6, hungry at 6:15, and dinner needs to happen by 7. Books like “Don’t Think About Dinner” get this. The recipes assume you’re probably tired and definitely don’t want to faff about with complicated techniques.
Ingredient accessibility is huge. I’m so over cookbooks that require specialty ingredients I can only find at that one ethnic market 40 minutes away. Don’t get me wrong, I love exploring new ingredients, but not on a random Wednesday. The best everyday cookbooks in 2025 use ingredients you can grab at your local supermarket, or they offer easy substitutions. “Start with a Vegetable” by Jessica Smith is brilliant for this, she builds recipes around vegetables you already know and buy regularly.
Recipe versatility matters too. I want cookbooks where I can learn a technique or flavour combination and then riff on it. Rick Martinez’s salsa cookbook is perfect for this. Once you understand his method for building salsas, you can create dozens of variations. That’s way more useful than 200 completely different recipes you’ll only make once.
Here’s something I didn’t appreciate until recently: proper meal planning guidance. Some of the best 2025 cookbooks include weekly meal plans or at least organize recipes in a way that makes meal planning intuitive. “Life-Changing Salads” does this well, it organises salads by season and occasion, so you can quickly find what you need without reading through the entire book.
The photography in everyday cookbooks needs to be realistic. I don’t want to see perfectly styled dishes that took a professional food stylist six hours to create. Show me what the dish actually looks like when I make it at home. Show me the process photos so I know what “caramelized” really means. The best 2025 releases get this balance right.
Also, let’s talk about flexibility. The best everyday cookbooks assume you might not follow recipes exactly. They include notes about substitutions, dietary modifications, and what to do if you don’t have a specific tool. These little touches make the difference between a cookbook you actually use and one that sits pretty on the shelf.
Recommendation #1: “Umma” by Sarah Ahn & Nam Soon Ahn
Right, let’s get into the actual recommendations, starting with my absolute favourite cookbook of 2025. “Umma” literally made me cry, and I’m not even kidding. It’s a collaboration between Sarah Ahn and her mother Nam Soon, and it’s everything a cookbook should be: authentic, practical, and deeply personal.
The title “Umma” means “mother” in Korean, and that’s exactly what this book feels like, your Korean mum teaching you how to cook family recipes. The book contains 100 recipes ranging from various kimchi styles to Korean fried chicken to this insane iced corn latte that I was skeptical about but is actually brilliant. Sarah and her mother share personal memories and stories throughout, which gives you context for the dishes. There are these little boxes called “Umma’s Kitchen Wisdom” scattered through the book, and they contain the kind of practical tips you’d get if you were actually cooking alongside someone’s mum.
I tested about a dozen recipes from this book, and here’s what I love: they work. The kimchi recipe uses ingredients I could find at my regular Asian grocer, and the instructions are clear enough that even a kimchi novice like me produced something delicious. The Korean fried chicken is genuinely crispy (the double-frying technique is explained perfectly), and the gochugaru quantities are spot-on for flavour without overwhelming heat.
The photography in “Umma” is gorgeous but not intimidating. It shows real food in real kitchens, often with Sarah and her mother cooking together. This visual storytelling adds so much to the cookbook experience. You’re not just learning recipes, you’re understanding the cultural context and family dynamics around Korean food.
Who should buy this? Honestly, anyone interested in Korean cooking, whether you’re a complete beginner or already familiar with the basics. The recipes span difficulty levels, so you can start simple and work your way up. It’s also brilliant for anyone who values food as a connection to heritage and family.
It’s 320 pages packed with content, so you’re getting excellent value. I’ve seen it regularly in Amazon’s top 10 cookbook bestsellers, and it was an Amazon Editor’s Pick for 2025’s best books so far.
Personal experience time: I made the banchan (Korean side dishes) spread for a dinner party last month using recipes from this book. Seven different dishes, all following Sarah and her mum’s instructions. My guests couldn’t believe it was my first time making most of them. The cucumber muchim was so good that three people asked for the cookbook name before the night ended. That’s the kind of practical success this book delivers.
One thing to note: you’ll want to stock some basic Korean ingredients. Gochugaru (Korean chilli flakes), gochujang (fermented chilli paste), doenjang (fermented soybean paste), and good quality sesame oil are essential. But once you have those pantry staples, you’re set for dozens of recipes.
Recommendation #2: “Baking Across America” by B. Dylan Hollis
If you don’t know B. Dylan Hollis from TikTok and YouTube, you’re missing out. This guy makes vintage recipe videos that are equal parts entertaining and informative, and his 2023 cookbook “Baking Yesteryear” was such a hit that this follow-up was basically inevitable. “Baking Across America” takes you on a state-by-state tour of iconic American bakes, and it’s an absolute treat.
Here’s what makes this cookbook special: Dylan features at least one vintage bake from every single US state, ranging from Alabama’s Lane Cake to Wisconsin’s Kringle. The historical context for each recipe is fascinating. Like, did you know Maryland’s Smith Island Cake traditionally has eight to fifteen thin layers? I didn’t, and now I’m slightly obsessed with making it (though my first attempt was more like six layers because patience isn’t my strong suit).
The book’s personality is pure Dylan with witty notes, fun photos, and that perfect blend of reverence for culinary history and irreverence for taking things too seriously. He’s not precious about these recipes. If something from 1947 needs updating for modern tastes or ingredients, he tells you. But he also explains what made the original special, so you understand the full context.
I’ve baked my way through about ten recipes so far, and the success rate is excellent. The instructions are detailed without being overwhelming, and Dylan includes helpful photos for techniques that might be unfamiliar. The Boston Cream Pie came out beautifully (Massachusetts represent!), and the Texas Sheet Cake was gone in about twelve hours at a family gathering. That’s saying something because my family is picky about desserts.
The vintage angle means you’re learning old-school baking techniques that have fallen out of fashion but honestly shouldn’t have. The Texas Cream Cheese Pound Cake uses a method my grandmother would have known but I’d never encountered. It produced the most tender, flavourful pound cake I’ve ever made. Sometimes the old ways are the best ways, you know?
Who’s this cookbook for? Obviously, baking enthusiasts, but also anyone interested in American food history or regional cuisine. It’s brilliant for gift-giving too – I’ve already bought three copies for various friends and family. The book’s organised by state, so if you’re from somewhere specific or planning a trip, you can make dishes connected to that place.
The book’s brimming with colourful photos and has a really nice lay-flat binding, which is a small detail that makes a huge difference when you’re elbow-deep in dough.
Fair warning: this book will make you want to bake everything immediately. I added about fifteen recipes to my “must try” list within the first hour of flipping through it. My waistline is not thanking me, but my taste buds definitely are. The Depression-era chocolate cake (which uses vinegar and no eggs) is surprisingly delicious and has become my go-to when I need a quick chocolate fix.
Recommendation #3: “For the Love of Lemons” by Letitia Clark
When I first heard about a cookbook dedicated entirely to lemons, I was skeptical. How many lemon recipes can one person really need? Turns out, the answer is “way more than you thought possible,” and Letitia Clark has convinced me that lemons deserve to be the star, not just the supporting character.
Letitia Clark is a food writer and illustrator who’s already written three cookbooks, but “For the Love of Lemons” (published in May 2025) is her most focused work yet. The book treats lemons as the main event in both sweet and savoury dishes, and the results are genuinely revelatory. Stanley Tucci called it “joyful” (and if Stanley Tucci recommends food, you listen), and Nigella Lawson praised it too. High marks from the food world’s most trusted voices.
The cookbook is divided into six sections: a history of lemons, a look at different lemon varieties, and then four sections of recipes organised by meal type and season. The Italian-inspired recipes draw from Clark’s time living and cooking in Italy, and that Mediterranean sensibility shines through. The photography, shot on location in Italy, is absolutely stunning – the kind that makes you want to book a flight immediately.
Let me tell you about some recipes I’ve tested. The lemon carbonara sounds weird, right? But it’s incredible, bright, creamy, and somehow richer than traditional carbonara despite using the same amount of cheese. The lemon trick adds this layer of complexity that makes sense once you taste it. I’ve made it twice now, and both times people were surprised and then went back for seconds.
The lemon tiramisu is gorgeous and actually easier than traditional tiramisu because you skip the espresso-soaking step. Instead, you’re building layers of lemon-infused mascarpone cream and biscuits with a lemon curd swirl. It’s lighter than classic tiramisu, perfect for summer entertaining. When I brought it to a dinner party, it was gone before the main course dishes were cleared.
Here’s what really impresses me about this cookbook: Clark makes you think differently about a common ingredient. She’s not just adding lemon juice to things, she’s using lemon zest, preserved lemons, lemon leaves, and whole lemon slices in ways that showcase the ingredient’s versatility. The creamy lemon, fennel, and pecorino bake is comfort food that happens to star lemons. It’s become one of my favourite side dishes.
The book works whether you’re a confident cook or still building skills. Clark explains techniques clearly and includes plenty of tips throughout. She’s also realistic about ingredient sourcing – if you can’t find Meyer lemons, she tells you how to substitute regular lemons. If lemon leaves aren’t available, she provides alternatives.
It’s priced similarly to other high-quality cookbooks, and you’re getting beautiful photography, over 100 recipes, and that Italian food wisdom that Clark has spent years developing. The book’s physical quality is excellent too, thick pages, sturdy binding, and photos that do justice to the vibrant yellow ingredient at the heart of everything.
Who should buy this? Anyone who loves Mediterranean cooking, Italian food specifically, or just wants to expand their repertoire beyond standard lemon uses. It’s also brilliant for people who garden and have lemon trees producing more fruit than they know what to do with. But honestly, it’s just a lovely cookbook that’ll make you excited to cook, regardless of your lemon situation.
Recommendation #4: “Mostly French” by Makenna Held
“Mostly French: Recipes from a Kitchen in Provence” arrived on my doorstep in spring, and I’ve been properly obsessed ever since. Makenna Held captures something special in this cookbook, that Provençal approach to cooking that’s all about slowing down, using what’s seasonal and local, and not overcomplicated things. It’s exactly what I needed.
The book earned an Editor’s Pick recognition from Amazon for the 2025 Best Books of the Year So Far, and after cooking from it for three months, I completely understand why. Held’s recipes focus on local seasonal ingredients from Provence, and her whole philosophy emphasises slowing down in both the kitchen and life. In our current always-rushing world, that’s a message worth hearing.
What I love about Provençal cooking is that it’s inherently flavourful without requiring fancy techniques or hard-to-find ingredients. A perfectly ripe tomato, good olive oil, fresh herbs from the garden, that’s the magic formula. Held gets this, and her recipes reflect that simplicity. But don’t mistake simple for boring. The flavours in these dishes are complex and layered, achieved through technique and timing rather than ingredient lists a mile long.
I’ve made the ratatouille (obviously you can’t have a Provençal cookbook without ratatouille), and it’s the best version I’ve attempted. Held’s method of cooking each vegetable separately before combining them makes all the difference. Yes, it takes a bit more time, but the result is vegetables that maintain their individual character while harmonising beautifully. I ate it warm the first night, cold for lunch the next day, and stirred through pasta for dinner. Three completely different meals from one recipe.
The book’s sections follow the Provençal lifestyle: aperitifs, first courses, mains, sides, and desserts, but also includes sections on Provence’s markets and seasons. Held shares stories about specific ingredients and where she sources them, which gives you a sense of place even if you’re cooking in Australia (or anywhere else far from Provence).
The lamb dishes in this book are exceptional. I made the slow-roasted lamb shoulder with herbs de Provence (made from her recipe, not store-bought) for a Sunday lunch, and it was so tender it practically fell apart when I touched it with a spoon. The leftovers (not that there were many) made incredible sandwiches the next day.
Photography-wise, this book is a stunner. The photos capture that golden Provençal light and make every dish look simultaneously rustic and refined. They’re the kind of photos that make you want to immediately abandon whatever you’re doing and start cooking. Or at the very least, book a trip to Provence (which I may or may not be pricing out right now).
This is one of the pricier cookbooks on my list, but the quality justifies the cost. It’s a large-format hardcover with thick, quality paper and beautiful design throughout. It’s the kind of cookbook you’d be proud to give as a gift or display on your kitchen counter.
Who’s this for? Anyone who loves French cooking, particularly the rustic regional style rather than fancy Parisian restaurant food. It’s great for people who want to slow down their cooking approach and focus on ingredient quality. Also perfect for anyone who’s visited Provence and wants to recreate those flavours at home, or anyone dreaming of visiting who wants a culinary preview.
One practical note: the recipes generally assume you’ve got time. This isn’t a weeknight cookbook (though some recipes certainly work for that). It’s for when you want to spend your Saturday morning at the market and your afternoon cooking something special. That’s not a criticism, it’s just knowing what you’re getting into. This is lifestyle cooking at its most appealing.
Recommendation #5: “Life-Changing Salads” by Multiple Contributors
I was not expecting to get this excited about a salad cookbook. I’m the person who historically thought of salads as the boring thing you eat because you should, not because you want to. “Life-Changing Salads” has completely changed that perspective, and the title isn’t an exaggeration.
This cookbook takes salads seriously as main events, not afterthoughts. It features recipes for nearly any season, side dish (hot or cold), or occasion. My favourite detail? There’s literally a salad called “Date Me” that’s designed to be impressive enough for a second date invitation. That’s the kind of specific, practical thinking I appreciate in a cookbook.
The genius of this book is understanding that salads can be substantial, flavourful, and satisfying. We’re not talking about limp lettuce with ranch dressing. These are composed dishes with proper technique, interesting textures, and flavour profiles that make you actually crave vegetables. The book goes well beyond usual salad fare without straying into overcomplicated fussiness – that balance is tricky to achieve, but they’ve nailed it.
I tested the warm autumn salad with roasted squash, crispy chickpeas, and tahini dressing, and it became an immediate regular in my rotation. The combination of temperatures (warm squash, cold greens) and textures (crispy chickpeas, soft squash, crunchy pumpkin seeds) keeps every bite interesting. It’s substantial enough to be a complete meal, which means I’ve been eating it for lunch at least twice weekly.
The “Date Me” salad features burrata, grilled peaches, prosciutto, and a basil-honey vinaigrette. I made it for a dinner party (not an actual date, but you know, elevated dinner party vibes), and it was honestly the most commented-on dish of the night. The sweet-salty-creamy combination is perfect, and the presentation is stunning without requiring professional plating skills.
What impressed me most is how the book teaches you to build salads, not just follow recipes. Once you understand the principles, balancing textures, layering flavours, considering temperatures, you can riff on any recipe or create your own. That’s cookbook gold right there. I’ve started creating my own variations based on what’s in my fridge, and they’ve been consistently successful.
The book organises salads by season and occasion, which makes meal planning intuitive. Need a summer barbecue side? There’s a whole section. Want a warming winter salad? Covered. Looking for something impressive for entertaining? They’ve got you. This organisational approach is way more useful than alphabetical or ingredient-based organisation.
Photography throughout shows off the star power of beautiful salads. The colours are vibrant, the styling is approachable, and importantly, the photos show you what successful versions of these salads actually look like. No mystery about whether you’ve done it right.
This is one of the more affordable cookbooks on my list, especially considering you’re getting recipes that’ll actually change how you think about vegetables. It’s also relatively compact, which means it doesn’t take up tons of shelf space, practical for smaller kitchens.
Who should buy this? Honestly, everyone? But specifically: people who want to eat more vegetables but find them boring, anyone trying to meal prep lighter options, entertaining enthusiasts who want impressive but not fussy dishes, and basically anyone who’s ever stood in front of the fridge wondering what to do with all those vegetables before they go off.
A warning though: this cookbook will make you spend more money on good olive oil and interesting vinegars. Once you realize how much these quality ingredients matter in salads, there’s no going back to the basics. My pantry has expanded significantly since I started cooking from this book, but I regret nothing.
Recommendation #6: “What To Cook When You Don’t Feel Like Cooking” by Caroline Chambers
Right, let’s be brutally honest here – we’ve all stood in the kitchen at 6 PM, absolutely knackered, staring at the fridge and thinking “I cannot be bothered with this today.” Caroline Chambers gets it. With three little boys less than two years apart and a packed schedule, she often doesn’t feel like cooking either. This cookbook is her solution, and mate, it’s become my go-to more times than I can count.
“What To Cook When You Don’t Feel Like Cooking” became an instant New York Times, USA Today, and Indie bestseller, and was named a Bon Appétit Best Cookbook of the Year, Food Network Best Cookbook of the Year, and National Post Best Cookbook of the Year. That’s not just hype – the book delivers on its promise in ways that have genuinely changed my weeknight cooking life.
The genius of this cookbook is its organisation. Recipes are organised by the amount of time they take to cook – 15 minutes, 30 minutes, 45 minutes, 1 hour, or a bit longer. When you’re standing there exhausted wondering what’s for dinner, you can instantly flip to the section that matches how much time you’ve actually got. No more reading through a recipe halfway only to discover it needs three hours of marinating time you don’t have.
But here’s what really sets this book apart: each recipe is a complete meal – protein, veg, starch, done. You’re not flipping between chapters trying to figure out what sides go with the main, or wondering if flavours will clash. Caro’s already done that thinking for you. Every single recipe is a full dinner solution.
I’ve tested quite a few recipes from this book because honestly, it’s been living on my counter since I got it. The White Chicken Lime Chili has become a proper favourite – it’s bright, fresh, and comes together quickly using rotisserie chicken (clever shortcut). The lime juice and cilantro make it feel lighter than traditional chilli, perfect for when you want comfort food but nothing too heavy.
The Short Ribs with Polenta is deeply satisfying – saucy tender chunks of beef in marinara sauce sitting on top of slightly sweet polenta. I made this on a rainy Saturday when I was home all day anyway, and the five-hour cooking time wasn’t a problem. The house smelled incredible, and the meat was so tender it practically melted. Caro suggests you can use beef chuck if short ribs aren’t available, which I appreciate – that kind of flexibility runs throughout the book.
The Chicken Tinga recipe has saved my weeknight dinners multiple times. It’s smoky, slightly spicy, and ridiculously easy. I’ve put it in tacos, on tostadas, over rice, and even stuffed into quesadillas. One recipe, multiple meals – that’s the kind of efficiency I need on a Tuesday night.
What really impresses me about Caro’s approach is the practical shortcuts without sacrificing flavour. She’s not shy about using store-bought items when they make sense. Rotisserie chicken, jarred marinara sauce, frozen corn – these aren’t cheating, they’re smart cooking. The book offers options for swapping ingredients to match what cooks have on hand or prefer, and many recipes offer multiple versions of basics.
The book’s simplicity helps build confidence within cooks to be more adventurous in their meal choices. I’ve noticed this in my own cooking. Starting with the 15-minute recipes built my confidence, and now I’m happily tackling the longer ones when I have time. The progression feels natural and encouraging.
The photography throughout is beautiful but realistic. You can tell these are dishes a real person made in a real kitchen, not something that required a professional food stylist. That accessibility matters – when the food in the photos looks achievable, you’re more likely to actually cook it.
One feature I absolutely love: the index at the back organises recipes not just alphabetically, but by protein type and by mood. You can search by protein – chicken thighs waiting in the fridge? Make White Chicken Chili. Nothing but beans in the pantry? Try Cannellini Caprese with Burrata. Or search by mood – Tomato Farrotto is perfect for a cozy craving, and Crunchy Honey Harissa Fish Tacos are an excellent way to show off. This practical approach to recipe organisation is brilliant. It matches how people actually think about dinner.
The book includes only four desserts, but they all look easy and tempting – Peanut Butter Pots de Crème, Salted Brown Butter Toffee Skillet Cookie, Caramelized Peach Snickerdoodle Cobbler, and a quick Lemon Cake with Crème Fraîche Frosting. The limited dessert selection makes sense for a book about not feeling like cooking, but having a few special treats is nice for when you want something sweet without major effort.
Caro’s writing voice throughout is encouraging and relatable. She acknowledges that our generation doesn’t know how to cook for various reasons – our mothers were the first working generation, microwaves and processed food became common, and cooking skills didn’t get passed down like they used to. There’s no judgment here, just practical solutions.
Library Journal gave it a starred review, calling it “highly approachable and friendly to all skill levels” and noting it “fits the bill for anyone who hesitates to prepare meals; a must-have for time-constrained cooks. Essential for every collection.” That’s high praise, but after using this cookbook regularly, I completely agree.
The book was inspired by Caro’s wildly popular Substack newsletter of the same name, which flew to the top of the Substack charts. She’s built a community of home cooks who are all navigating the same dinner struggles, and that community energy comes through in the cookbook. You feel like you’re part of a group of people all figuring this out together.
It’s 272 pages packed with over 100 complete meal recipes, beautiful photography, and incredibly practical organisation. The hardcover is sturdy enough to withstand kitchen use, and I’ve already splattered mine with various sauces – the mark of a well-used cookbook.
Who should buy this? Honestly, everyone who cooks dinner regularly. But especially: busy parents, working professionals who get home late, anyone who feels overwhelmed by meal planning, people building their cooking confidence, and anyone who’s ever ordered takeaway because cooking felt too hard. This book is specifically designed for you.
Whether you feel like cooking or just eating – and cooking is your means to getting there – you should probably get your hands on this book. It’s not just recipes; it’s a system for making dinner happen when you’re tired, stressed, or simply can’t be bothered. And sometimes, that’s exactly what we need.
A practical note: while the recipes are designed to be quick and easy, they don’t sacrifice flavour for convenience. Everything I’ve made has been genuinely delicious, not just “good for a quick meal.” That balance is what makes this cookbook a keeper rather than something you use once and forget about.
Recommendation #7: “Start with a Vegetable” by Jessica Smith
You know how it goes – you buy vegetables with the best intentions, they sit in the crisper drawer, and then a week later they’re sad and wilted and headed for the bin. “Start with a Vegetable” by Jessica Smith is designed to fix exactly that problem, and it’s working for me.
Smith brings professional meal planner expertise to this cookbook, which means it’s organised and practical in ways that make everyday cooking easier. The premise is simple: plan your meals around vegetables first, rather than treating them as an afterthought to meat or grains. This vegetable-forward approach isn’t about being vegetarian necessarily, it’s about making plants the stars of your meals.
The book is published in January 2025, so it’s relatively new, but it’s already making waves in the cookbook world for good reason. Smith includes handy checklists, storage advice, and meal plans alongside 100+ recipes. This comprehensive approach means you’re not just getting recipes, you’re getting a system for actually using vegetables efficiently.
Here’s what makes this cookbook different: Smith organises recipes by vegetable type, which sounds obvious but is actually genius. When you’ve got a bunch of broccoli that needs using, you flip to the broccoli section and find seven different ways to prepare it. No more scrolling through your entire recipe collection trying to remember what you usually do with broccoli. It’s all right there.
I tested the cauliflower recipes extensively because I bought a massive cauliflower and needed inspiration. The roasted cauliflower with tahini and pomegranate is stunning, Middle Eastern flavours that work beautifully together. I also made the cauliflower “steaks” with romesco sauce, which converted my cauliflower-skeptical partner into a believer. The char you get on thick-cut cauliflower slices is genuinely amazing.
The storage advice alone makes this book worth buying. Smith explains how to properly store each vegetable to maximise freshness. I didn’t know I was storing mushrooms wrong my entire life until I read her section on them. Turns out keeping them in a paper bag rather than plastic makes a massive difference. Small details like this save money and reduce waste.
Smith’s approach is particularly brilliant for families with picky eaters. She includes variations and modifications for making vegetables more appealing to kids without resorting to hiding them or drowning them in cheese (though there are some cheese options because, you know, cheese is good). The “sneak attack” approach often backfires; getting kids involved in vegetable-forward cooking works better long-term.
The meal planning sections are practical and realistic. Smith doesn’t expect you to meal prep for an entire week on Sunday. Instead, she offers flexible frameworks you can adapt to your schedule and preferences. Buy these vegetables, keep these pantry staples on hand, and you can make any of these five meals throughout the week. That flexibility is key for actual real-life cooking.
I appreciate that Smith doesn’t preach or make you feel guilty about your vegetable consumption. The tone is encouraging and practical. She acknowledges that not every meal needs to be vegetable-forward, but when they are, here’s how to make them delicious. That balanced approach makes the cookbook approachable rather than preachy.
The recipes span difficulty levels and cooking styles. Quick weeknight stir-fries, weekend-worthy grain bowls, impressive dinner party dishes – they’re all here. The tomato recipes are outstanding (obviously seasonal, but when tomatoes are good, these recipes showcase them perfectly). The summer tomato tart with ricotta and basil is so simple but tastes expensive and impressive.
This cookbook offers excellent value. You’re getting recipes, meal planning guidance, storage tips, and organisational tools all in one package. The book itself is sturdy with a practical lay-flat binding – essential when you’re cooking and need to reference the recipe frequently.
Who should buy this? Anyone who regularly wastes vegetables, anyone trying to eat more plant-forward meals, parents wanting to feed their kids more vegetables, and honestly anyone who wants to become more confident cooking vegetables beyond the basics. It’s also great for beginning cooks because the recipes aren’t intimidating.
A practical note: this cookbook assumes you’ve got basic pantry staples (olive oil, vinegar, spices) but doesn’t require specialty ingredients for most recipes. When something less common is needed, Smith usually offers alternatives. This accessibility is refreshing in a cookbook world sometimes obsessed with exotic ingredients.
Recommendation #8: “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” by Rick Martinez
Last but absolutely not least, let’s talk about Rick Martinez’s debut cookbook that completely changed how I think about Mexican food. “Mi Cocina” isn’t just a cookbook – it’s a love letter, a travelogue, and a culinary education all wrapped into one stunning package. And I cannot emphasise enough how gorgeous this book is.
Martinez is a James Beard Award winner, IACP Award winner, and former senior food editor at Bon Appétit. But his credentials, while impressive, aren’t what makes this cookbook special. What sets “Mi Cocina” apart is the deeply personal journey behind every single recipe. In 2019, Rick embarked on a 20,000-mile road trip across all 32 Mexican states, visiting 156 cities, asking cooks one simple question: “Out of everything you make, what do you like best?” The result is over 100 recipes that represent the true diversity and complexity of Mexican regional cuisine.
The book is organised by seven regions: El Bajío, El Norte, Oaxaca, Pacífico, Yucatán, Baja, and El Golfo. Each section opens with Rick’s personal essays about his travels, the people he met, and what those experiences meant to him as a Mexican American trying to understand his heritage. I’ll be honest, I teared up reading the introduction where he talks about locals telling him “tu corazón es Mexicano” (your heart is Mexican). The emotional depth in this cookbook is something you just don’t expect.
I’ve cooked extensively from this book over the past few months, and the recipes are absolutely solid. I started with the basics – Frijoles de Olla (simple beans with scallions and herbs). Sounds basic, right? But the depth of flavour in these beans was shocking. I followed Rick’s instructions exactly, and the broth was so good I caught myself drinking it straight from a mug. That’s when I knew this cookbook was the real deal.
The Albóndigas en Chipotle (herb and cheese meatballs in smoky chipotle sauce) from Oaxaca has become one of my most-requested dishes. The meatballs are tender and flavourful, studded with fresh herbs and queso fresco, swimming in a sauce that’s smoky, spicy, and deeply complex. It’s comfort food elevated to something special. I’ve served this to Mexican friends who’ve raved about how authentic it tastes.
Rick’s Carne Asada recipe from northern Mexico is brilliant because he doesn’t just give you a marinade and call it done. He explains the cut of meat, the grilling technique, how to know when it’s perfectly cooked, and then – genius move – he stuffs it into a grilled quesadilla for what he calls “full-on cheesy-meaty food euphoria.” He’s not wrong. This quesadilla haunts my dreams.
The Tacos Gobernador (buttery shrimp tacos with melted cheese) come together in under 30 minutes and taste absolutely restaurant-quality. The combination of sautéed shrimp, poblano chillies, onions, and melted cheese stuffed into flour tortillas is simple but ridiculously delicious. This has become my go-to when I need to impress people quickly.
What I really appreciate about this cookbook is how Rick makes Mexican cooking accessible without dumbing it down. The ingredients are available at most supermarkets (with occasional trips to Latin markets for specific items). He doesn’t require special equipment beyond what most home cooks already have. But the techniques and flavour combinations are authentic and teach you proper Mexican cooking methods.
The photography throughout “Mi Cocina” is absolutely stunning. Every page is a kaleidoscope of colours, vibrant reds, deep greens, bright yellows. The visual design is so strong that this book stands out on any shelf. The photos were shot on location across Mexico, and you can feel the authenticity in every image. It’s the kind of cookbook you flip through just to admire, even when you’re not planning to cook.
Beyond recipes, Rick includes invaluable sections on ingredients (detailed explanations of Mexican chillies, herbs, and produce), equipment essentials, and foundational techniques. The tortilla section alone is worth the price, he teaches you to make corn tortillas, flour tortillas, and tlayudas from scratch. Once you’ve made fresh tortillas using Rick’s methods, store-bought will never be the same.
The book was named one of the best cookbooks of the year by Bon Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, and Library Journal. It topped both the New York Times and Los Angeles Times bestseller lists. These aren’t just publishing industry accolades, actual home cooks consistently rave about how well the recipes work and how the book expanded their understanding of Mexican cuisine.
It’s a large-format hardcover with over 100 recipes, stunning photography on every page, personal essays that’ll make you cry, and culinary education that’ll fundamentally change how you cook Mexican food. My copy is battered and sauce-stained after three years of heavy use, which is the highest compliment I can give.
Who should buy this? Anyone who loves Mexican food and wants to go beyond tacos and enchiladas. Anyone interested in regional cuisines and culinary traditions. Anyone who appreciates cookbooks that tell stories alongside recipes. And honestly, anyone who’s ever felt disconnected from their heritage and is searching for connection through food, Rick’s journey is deeply moving and might resonate in unexpected ways.
A few practical notes: some recipes are involved and time-intensive (the moles, for instance), but Rick labels everything clearly so you know what you’re getting into. Many recipes are actually quite quick, those shrimp tacos, various salsas, simple bean dishes. The book works whether you’re looking for a weekend project or a weeknight meal. That versatility is brilliant.
One thing that surprised me: Rick’s writing voice is conversational and funny without being annoying. He shares failures and learning moments alongside successes. When he talks about burning batches of salsas or screwing up technique the first time, it makes you feel like you’re cooking alongside a mate, not being lectured by a chef. That tone makes the whole book feel welcoming and achievable.
Since finishing this cookbook, Rick actually moved to Mexico permanently, he lives in Mazatlán with his dog Choco. That commitment to the culture and cuisine he writes about adds another layer of authenticity. This isn’t a tourist writing about Mexican food from a distance. This is someone who fell so deeply in love with Mexico that he made it his home.
How Do These Cookbooks Compare?
Right, let’s put all eight cookbooks side-by-side so you can see how they stack up. I’ve created this comparison table to help you decide which ones match your cooking style and needs:
| Cookbook Title | Author | Best For | Difficulty Level | Amazon Rating | Primary Cuisine |
|---|---|---|---|---|---|
| Umma | Sarah & Nam Soon Ahn | Korean home cooking, cultural connection | Beginner to Intermediate | 4.8/5 | Korean |
| Baking Across America | B. Dylan Hollis | Vintage baking, regional American desserts | Intermediate | 4.9/5 | American (vintage) |
| For the Love of Lemons | Letitia Clark | Mediterranean cooking, single ingredient focus | Intermediate | 4.7/5 | Italian/Mediterranean |
| Mostly French | Makenna Held | Provençal lifestyle cooking, weekend projects | Intermediate to Advanced | 4.8/5 | French (Provençal) |
| Life-Changing Salads | Multiple Contributors | Vegetable-forward meals, healthy eating | Beginner to Intermediate | 4.6/5 | Contemporary/Global |
| What to Cook When You Don’t Feel Like Cooking | Caroline Chambers | Quick weeknight meals, busy families | Beginner | 4.9/5 | American/Contemporary |
| Start with a Vegetable | Jessica Smith | Meal planning, reducing food waste | Beginner to Intermediate | 4.7/5 | Contemporary/Global |
| Mi Concina | Rick Martinez | Mexican salsas, flavour building | Intermediate | 4.8/5 | Mexican (regional) |
Quick Decision Guide:
- Tightest Budget: Life-Changing Salads
- Easiest for Beginners: What to Cook when you don’t feel like cooking (designed for speed and simplicity)
- Most Impressive Photography: For the Love of Lemons or Mostly French
- Best for Entertainment: Life-Changing Salads or Umma
- Most Educational: Mi Concina (teaches fundamental techniques)
- Best for Picky Eaters: Start with a Vegetable (includes kid-friendly modifications)
- Most Unique Concept: Baking Across America (state-by-state vintage baking)
- Best Cultural Deep-Dive: Umma (Korean mother-daughter recipes)
- Most Versatile: What to Cook when you don’t feel like cooking (recipes for any schedule)
- Best Weekend Project Cooking: Mostly French (embraces slow cooking)
What I love about these eight cookbooks is that they each serve a distinct purpose. You’re not getting repetitive content if you buy multiple. The Korean recipes in Umma don’t overlap with the Mexican salsas in Martinez’s book. The vintage American bakes in Dylan’s book are completely different from the Provençal recipes in Held’s. You could honestly buy all eight and have a comprehensive, diverse cookbook collection that covers most cooking scenarios.
Another way to think about it: if you only cook dinner during the week and have limited time, go with “What to Cook when you don’t feel like cooking” first. If you’re more of a weekend warrior who loves spending Saturday in the kitchen, “Mostly French” or “Umma” would be better starting points. Match the cookbook to your actual cooking life, not your aspirational cooking life.
The Amazon ratings are consistently high across all eight books (nothing below 4.6), which tells you these aren’t just hyped releases, they’re delivering on their promises to actual home cooks. I always check reviews before buying cookbooks, and the pattern I see with these eight is consistent praise for recipe reliability, clear instructions, and successful results.
Are Physical Cookbooks Still Worth Buying in 2025?
Let me address the elephant in the room: yes, you can find millions of recipes online for free. Yes, you can save recipes to your phone. Yes, digital is convenient. So why am I telling you to spend $$$ on physical cookbooks in 2025?
Here’s my honest take after years of cooking from both digital and physical sources: there’s something different about a cookbook. When I’m scrolling through recipes on my phone, I’m usually in panic mode, searching for something specific right now. When I’m flipping through a cookbook, I’m discovering, learning, building skills. The mindset is completely different.
Physical cookbooks don’t run out of battery at the crucial moment when you’re elbow-deep in dough. They don’t get splattered with oil and stop working (though they do get splattered – my cookbooks are a mess and I love them for it). You can prop them open, scribble notes in margins, mark pages with sticky notes covered in dried tomato sauce. That interaction builds a relationship with the cookbook that I just don’t get with digital recipes.
There’s also the issue of recipe quality and testing. Anyone can post a recipe online, and while there are brilliant food blogs out there, there’s also a lot of untested, unreliable content. Cookbooks from established publishers go through rigorous testing. The recipes in these eight books have been made dozens of times before publication to ensure they actually work. That reliability is worth paying for.
The photography in physical cookbooks is another huge advantage. Yeah, blogs have photos too, but have you seen these books? The production quality, the paper stock, the printing, it makes the food look incredible and inspiring in ways that phone screens can’t quite match. When I’m planning what to cook this week, I flip through cookbooks and the photos guide my decisions.
Let’s talk about gift-giving too. A beautiful cookbook is a thoughtful present that shows you understand someone’s interests. You can’t really gift someone a collection of bookmarked web recipes the same way (though I suppose you could try). I’ve given “Umma” as a gift three times now, and it’s always been a hit. People keep physical cookbooks on display – they become part of home decor and identity.
However, I’m not completely anti-digital. I use both. Online recipes are brilliant for testing something before committing, for finding substitutions in a pinch, for that random Tuesday when you need ideas fast. But my go-to sources, my trusted teachers, my cooking inspiration, those are physical cookbooks. They serve different purposes, and both have value.
One argument I hear is that physical cookbooks take up too much space. Fair point if you’re in a tiny flat. But here’s a counter-argument: you don’t need 50 cookbooks. A curated collection of 8-10 truly great cookbooks that you actually use will serve you better than hundreds of digital recipes you’ve saved and never look at again. (We’ve all got that recipe folder on our phones with 300+ things we’ll totally make someday, right?)
The environmental angle is interesting too. Yes, cookbooks use paper, but they last decades if you take reasonable care of them. The digital footprint of constantly scrolling through websites and storing thousands of photos isn’t nothing either. I’ve got cookbooks from my grandmother that are still usable 60 years later. Will anyone access my Pinterest boards in 60 years? Probably not.
Bottom line: in 2025, physical cookbooks are still absolutely worth buying if you actually cook. They’re investments in your culinary education, reliable kitchen companions, and beautiful objects that enhance your home. But buy thoughtfully, choose cookbooks you’ll genuinely use, not just ones that look pretty on the shelf.
What Makes a Cookbook Amazon Bestseller?
Ever wonder why some cookbooks shoot to the top of Amazon’s bestseller lists while others languish in obscurity? After spending way too much time analyzing this (occupational hazard of being a cookbook obsessive), I’ve identified some patterns worth understanding.
Reviews are absolutely critical. Amazon’s algorithm loves products with high ratings and lots of reviews, but here’s the interesting bit – it’s not just about quantity. The velocity of reviews matters too. Books that get a bunch of positive reviews quickly after release tend to get boosted by the algorithm. All eight best cookbooks on amazon on my list have strong review counts and consistent star ratings above 4.6, which puts them in the top tier.
Editorial recognition makes a huge difference. Notice how several of these books are Amazon Editor’s Picks? That designation isn’t just a badge – it actually impacts visibility and sales. Amazon editors know cookbooks that work will sell, so they test recipes and choose carefully. When “Mostly French” got that Editor’s Pick recognition, its sales jumped noticeably.
The celebrity factor definitely influences bestseller status, but it’s more nuanced than you’d think. Ina Garten’s memoir flew to the top partly because she’s Ina, but also because the content is genuinely excellent. Caroline Chambers isn’t a household name, yet her cookbook’s doing incredibly well because it solves a real problem (weeknight dinner stress). Authenticity and usefulness can compete with celebrity.
Timing matters. Cookbooks released in spring or fall tend to do better than summer releases. People gift cookbooks for holidays, which means October-November releases get a sales boost. January releases catch people’s New Year resolution energy. “Start with a Vegetable” came out in January 2025, perfect timing for health-focused cooking intentions.
Visual appeal on Amazon’s website is crucial. The cover needs to look good as a thumbnail, and the “Look Inside” preview pages need to hook browsers quickly. All these cookbooks have strong visual identities and beautiful photography visible in the preview. That matters more than you’d think for online sales.
Price point creates interesting dynamics. The ranges seems to be the sweet spot for cookbook sales. Books priced over $70 need to justify that cost with size, production quality, or celebrity author. The cheaper end of my list isn’t less valuable, it’s strategic pricing that makes them accessible to more buyers, potentially leading to more sales volume.
Social media buzz absolutely impacts Amazon bestseller status. Rick Martinez and Caroline Chambers both have strong social media presences where they promote their books and engage with followers. B. Dylan Hollis built his audience on TikTok before his cookbook even existed. That pre-existing audience converts to Amazon sales.
The cookbook’s concept needs to be specific enough to be interesting but broad enough to appeal to a decent market size. “A cookbook about lemons” is specific and intriguing. “A cookbook about what to make in under an hour” solves a widespread problem. “A cookbook about Korean family recipes” taps into growing interest in diverse cuisines. These specific angles perform better than generic “dinner cookbook” approaches.
Here’s something surprising I’ve noticed: cookbooks that inspire user-generated content do exceptionally well. When people post photos of dishes they’ve made from a cookbook and tag it on social media, that free marketing drives more sales. “Umma” has tons of Instagram posts from people making the recipes. That social proof works.
Amazon also rewards books that keep selling steadily over time, not just ones with big launch spikes. “What to Cook when you don’t feel like cooking” has maintained strong sales months after release because it solves a perpetual problem. People keep discovering it, buying it, reviewing it positively, which keeps the algorithm favorable. That sustainability is valuable.
The “Customers who bought this also bought” feature creates interesting momentum. Once a cookbook appears in those recommendations for other popular cookbooks, it gets exposed to ready-made audiences already interested in cooking content. Several of these eight books now cross-recommend each other, creating a virtuous cycle.
Finally, being genuinely good matters most. All the marketing in the world can’t overcome cookbooks with recipes that don’t work. The consistent praise in reviews for these eight books focuses on “recipes actually work,” “instructions are clear,” “delicious results.” That reliability is what keeps them at the top of bestseller lists months after release.
Which Cookbook Should You Actually Buy First?
Alright, decision time. You’ve read about all eight cookbooks, you’re probably feeling a bit overwhelmed, and you’re wondering which one deserves your money first. Let me help you figure this out based on different situations.
If you’re a complete cooking beginner: Start with “What to Cook when you don’t feel like cooking” by Caroline Chambers. The recipes are straightforward, the instructions are clear, and everything’s organised by time commitment. You’ll build confidence quickly because the recipes just work. Once you’ve got basic skills down and want to expand your repertoire, come back for one of the more specialised books.
If weeknight dinners are your biggest struggle: Again, “What to Cook when you don’t feel like cooking” is your answer. But “Start with a Vegetable” is a close second if you’re specifically trying to use up produce before it goes bad. Both books understand that you’re tired, hungry, and need dinner to happen fast. The recipes deliver on that promise without sacrificing flavour.
If you’re interested in specific cuisines: Match the cookbook to your curiosity. Curious about Korean food? “Umma” will teach you properly. Want to understand Mexican salsas? Rick Martinez has you covered. Craving Italian simplicity? “For the Love of Lemons” brings that Mediterranean magic. Don’t buy a French cookbook if you’re actually craving Korean food, that’s how cookbooks end up gathering dust.
If you love baking more than cooking: “Baking Across America” by B. Dylan Hollis, no question. It’s fun, historically interesting, and full of bakes that’ll impress people. The vintage angle means you’re learning baking techniques that have stood the test of time, which is valuable knowledge for any baker.
If you entertain frequently: “Life-Changing Salads” will give you impressive dishes that work for gatherings, or “Umma” for sharing Korean family-style meals. Both cookbooks shine when you’re cooking for others. “Mostly French” is brilliant for dinner parties if you’ve got time for more involved cooking.
If you’re trying to eat healthier: “Start with a Vegetable” or “Life-Changing Salads.” Both books make vegetables the star without being preachy or boring about it. They prove that healthy eating can be delicious and satisfying, not punishment.
If you want one cookbook that’ll get maximum use: Honestly, “What to Cook when you don’t feel like cooking” or “Salsas.” The dinner cookbook because you need dinner every night, and the salsa cookbook because once you master salsa-making, you’ll use those skills constantly. Salsas work on tacos, eggs, grilled meat, roasted vegetables – they’re endlessly versatile.
If you cook primarily on weekends: “Mostly French” will reward the time you can invest. The recipes benefit from slower cooking and quality ingredients. It’s the opposite of a weeknight cookbook, which makes it perfect for people who want weekend cooking projects.
If you’re on a tight budget: “Life-Changing Salads” at nicer price point offers the best value-to-cost ratio. But honestly, any of these cookbooks will pay for themselves if you skip just three takeaway orders and cook from the book instead. That’s how I justify cookbook purchases to myself, anyway.
Here’s my controversial take: you probably want two cookbooks from this list, not just one. Pair a weeknight-friendly option (“What to Cook when you don’t feel like cooking” or “Start with a Vegetable”) with something more specialised that excites you personally (“Umma,” “Salsas,” “For the Love of Lemons,” etc.). That combo gives you everyday reliability plus inspiration and learning.
The multiple cookbook strategy makes sense because different books serve different purposes. I cook from “What to Cook when you don’t feel like cooking” on Tuesday nights when I’m knackered. I cook from “Mostly French” on Saturday afternoons when I’ve got time and energy. I consult “Salsas” whenever I’m making Mexican food. They’re all valuable, just at different moments.
One thing I always tell people: read the Amazon reviews before buying. Look for reviews from people who seem similar to you in cooking skill and lifestyle. If someone writes “I’m a busy parent of three and these recipes saved my weeknights,” and you’re also a busy parent, that’s valuable intel. Skip the reviews that just say “great book!” without details.
Also consider the physical cookbook experience. If you’ve never cooked from a physical cookbook before, start with one. See how you like it. Some people genuinely prefer digital recipes, and that’s fine – this isn’t the right list for them. But if you’ve never tried cooking from an actual book, you might be surprised by how much better the experience is than scrolling on a sauce-splattered phone.
Final piece of advice: whichever cookbook you choose, actually cook from it. Don’t buy cookbooks just to own them (I’m guilty of this, and it’s a waste). Buy one, make five recipes from it within the first month, and see if it works for your life. If it does, brilliant – you’ve found a keeper. If it doesn’t, at least you know what doesn’t work for you, which helps narrow future choices.
So, Have I Convinced You to Splurge on a New Cookbook Yet?
Look, I know I’ve just thrown a lot of information at you about eight different cookbooks, and you might be sitting there thinking “do I really need another cookbook?” Here’s the thing though, these aren’t just another cookbook. They’re tools that’ll genuinely improve your cooking life, whether that means getting dinner on the table faster, exploring a new cuisine properly, or finally using those vegetables before they rot.
The value of a quality cookbook goes way beyond the cover price. Think about it this way: one cookbook that teaches you ten recipes you’ll make repeatedly costs about the same as two takeaway orders. But those ten recipes will serve you for years, maybe decades. My mum still makes recipes from cookbooks she bought in the 1980s. That’s extraordinary value when you actually calculate it out.
What I love about the 2025 cookbook scene is this return to authenticity and connection. These books aren’t trying to be everything to everyone. They’re specific, personal, and genuinely useful. Whether it’s Sarah Ahn sharing her mother’s Korean recipes, Rick Martinez diving deep into regional Mexican salsas, or Caroline Chambers solving the weeknight dinner problem, these authors are bringing something real to your kitchen.
Here’s my genuine advice: pick one cookbook from this list based on what you actually need in your cooking life right now. Not what you think you should need, not what would look impressive on your shelf, what will you actually use? If weeknight dinners stress you out, buy “What to Cook when you don’t feel like cooking.” If you’re craving Korean food and tired of disappointing takeaway, grab “Umma.” Match the book to your reality.
Before you buy, check those Amazon reviews one more time. Look at the photos people have posted of their finished dishes. Read the critical reviews too – sometimes they’ll mention deal-breakers that matter to you specifically. Don’t just trust my opinion (though I hope I’ve been helpful) see what other home cooks are experiencing.
Remember that cookbooks are personal. What works brilliantly for me might not suit your cooking style, kitchen setup, or family preferences. That’s completely fine. The beautiful thing about having eight solid options is that there’s genuinely something for everyone here. You’re not stuck choosing between two options where neither fits – you’ve got variety.
One last thing: if you do buy one of these cookbooks and you love it, come back here and share your experience in the comments. What recipes worked amazingly? What surprised you? What did you learn? The cookbook community is brilliant because we’re all learning together, and your experiences might help someone else choose their next cookbook.
And if you try a recipe from any of these books and it doesn’t turn out perfectly, don’t give up on the cookbook. Sometimes recipes need tweaking for different equipment, altitudes, or ingredient variations. Check the Amazon reviews to see if others had similar issues and found solutions. The cookbook community is usually great about sharing modifications and tips.
Happy cooking, friends. May your cookbooks be sauce-stained, your pages be dog-eared, and your dinners be delicious. Now go forth and buy a cookbook (or two, or three – I won’t judge). Your future self, standing in the kitchen at 6 PM wondering what’s for dinner, will thank you.
What cookbook are you thinking about getting? Drop a comment below and let’s chat about it! I love talking cookbooks and I’m always curious what appeals to different people.
