Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.
The 25 Most Influential Cookbooks From the Last 100 Years
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Books and Literature, Chefs, Cooking and Cookbooks, Davis, Dawn, Diet for a Small Planet (Book), Dunlop, Fuchsia, Essentials of Classic Italian Cooking (Book), Fisher, M F K, Fleming, Claudia, Hazan, Marcella, Headley, Brooks, Henderson, Fergus, How to Cook a Wolf (Book), How to Cook and Eat in Chinese (Book), Jaffrey, Madhur, Japanese Cooking: A Simple Art (Book), Jerusalem (Book), Joy of Cooking (Book), Jubilee: Recipes from Two Centuries of African American Cooking (Book), Katz, Sandor Ellix, Katzen, Mollie, Keller, Thomas, Ken Concepcion, La Technique (Book), Lappe, Frances Moore, Lewis, Edna (1916-2006), Mastering the Art of French Cooking (Book), Mishan, Ligaya, Moosewood Cookbook (Book), Nose to Tail Eating: A Kind of British Cooking (Book), Nosrat, Samin, Ottolenghi, Yotam, Recipes, Restaurants, Robertson, Chad (Chef), Roden, Claudia, Rodgers, Judy, Rogers, Ruth, Rombauer, Irma S, Tamimi, Sami, Tartine Bread (Book), The Art of Fermentation (Book), The Cuisines of Mexico (Book), The Food of Sichuan (Book), The French Laundry Cookbook (Book), The Last Course (Book), The River Cafe Cookbook (Book), The Silver Palate Cookbook (Book), The Taste of Country Cooking (Book), The Zuni Cafe Cookbook (Book), Tipton-Martin, Toni, Writing and Writers