Recommendations from our site
“This is Bryant Terry’s fourth solo cookbook. He is really great and he’s plant-based. Bryant is extremely good with flavors. They’re really punchy. We ran a recipe for spinach salad with blackened chickpeas. You use this Cajun blackening spice that was amazing.” Read more...
Becky Krystal, Cooks & Food Writer
Our most recommended books
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On Food and Cooking
by Harold McGee -
The Essentials of Classic Italian Cooking
by Marcella Hazan -
A Platter of Figs and Other Recipes
by David Tanis -
The Omnivore’s Dilemma
by Michael Pollan -
The Constance Spry Cookery Book
by Constance Spry and Rosemary Hume -
The River Cottage Meat Book
by Hugh Fearnley Whittingstall
