The Best Cookbooks of 2021
The New York Times
A deep dive into the world of grains, a collection of new cookie classics, unforgettable recipes from Shanghai and more, as tested by New York Cooking and the Food desk.
Even those of us who enjoy cooking go through periods where we feel uninspired by our usual rotation of recipes. But nothing snaps you out of a cooking funk quite like the thrill of a brand-new cookbook. Hundreds of cooking guides hit bookshelves this year, each of them a testament to the exciting-if-you-let-it-be art of cooking at home. And some stood out above the rest, with recipes that delivered on ease, creativity and, of course, flavor, while promising a glimpse of the cooks we can be if we just crack open the right book. Here are 14 cookbooks out of the dozens we tested that stood out to the team at New York Times Food and Cooking — not just our editors and columnists, but members of our product, audience and engineering teams as well. Together, these guides represent the best of what cookbooks can be and, yes, they’re guaranteed to inspire. NIKITA RICHARDSON
The obvious reasons you should eat more grains, beans, seeds and legumes — to benefit your health and pocketbook, not to mention the environment — are not cause to be excited about them. Abra Berens, a Michigan-based writer, chef and former farmer, takes care of that in her latest book, “Grist” (Chronicle Books). The easy-to-follow recipes highlight the culinary virtues of these shelf-stable ingredients. You also get solutions to problems that will inevitably arise if, for instance, you decide to cook in large batches. (See “A week’s worth of barley without any boredom.”) Ms. Berens’ exhaustive-but-approachable book pairs practical advice with good taste, empowering readers to, as she puts it, “cook beyond the page.” Before you know it, you’ll be soaking the lima beans before you put away the rest of the groceries. BRETT ANDERSON
You don’t need a grill to appreciate “Rodney Scott’s World of BBQ” (Clarkson Potter). The recipes are built on a foundation of sauces and rubs that deliver the spirit of Mr. Scott’s style of South Carolina barbecue in wedge salads and marinated tomatoes you can make even if you live in a fifth-floor walk-up apartment. Just like a friend, he shares the foods that have impacted his life, like fried chicken or macaroni and cheese, and the secret to his big flavors, M.S.G., which he affectionately calls Jesus’s Tears. SARA BONISTEEL & CHRISTINA MORALES
There’s a reason this easy 1930s recipe, topped with caramel and coconut, has been around for so long.
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