Every year, the fall brings a deluge of gorgeous cookbooks from renowned chefs and authors, with food styling and photography so artful that sometimes we’d rather leave them on the coffee table for party guests to look at than to actually cook out of because the prospect of getting them stained in the kitchen seems wrong. This year was no different, with a slew of tomes from some of our favorite restaurants, chefs, or cookbook authors that we’d been anticipating getting our hands on for months. Whether you’re giving or hoping to receive, the MUNCHIES staff rounded up our personal takes on the best cookbooks of 2018 that we think you should be adding to your personal cookbook collections. (And, of course, it goes without saying that if you’re looking to expand the horizons of your cannabis cooking skills, we’ve got you covered with our stunner of a collection, if we do say so ourselves, in Bong Appetit: Mastering the Art of Cooking with Weed.)
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Ottolenghi Simple: A Cookbook, by Yotam Ottolenghi
Season: Big Flavors, Beautiful Food, by Nik Sharma
Bottom of the Pot: Persian Recipes and Stories, by Naz Deravian
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Cooking in Iran: Regional Recipes and Kitchen Secrets, by Najmieh Batmanglij
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Matty Matheson: A Cookbook, by none other than Matty Matheson. I'd probably get a real salty text message if I didn't put this one in here. Also, this is a book that I can actually cook out of and it's good hearty food. But when I read the recipes IT'S LIKE I’M BEING YELLED AT. — John Martin, PublisherJapan: The Cookbook is elegant, refined and dense. The book systematically breaks down Japanese cooking into its distinctive, delicious parts: soups, noodles, rices, pickles, one-pots, sweets, and vegetables. In the end, the cookbook provides over 400 recipes and an in-depth overview of the Japanese cooking tradition. — Ike Rofe, Associate ProducerI'm about to recommend a cookbook I haven't even cooked out of yet—but stay with me. A primary tenet of my personality is my strong, somewhat blind and borderline-aggressive belief that Philadelphia has the best restaurant scene. This platform became easier to defend when Michael Solomonov opened Zahav in 2008. He, along with Steven Cook, published a cookbook named after the restaurant in 2015, and this year they released Israeli Soul—which is full of authoritative recipes for a range of Israeli basics, as well as meditations on their cultural history and a guide to where to find those foods in Israel. When I got it, I sat down and read it—like actually read the words starting in the beginning and flipping page after page, like a book-book. I made a note of recipes to return to when I have time (and more counter space) but in an age when I'm more likely to turn to Google than my bookshelf for a recipe (sorry! that's just the truth) I love a cookbook that makes me want to learn more about the food I'm craving. — Hannah Keyser, Associate Editor
Japan: The Cookbook, by Nancy Singleton-Hachisu
Israeli Soul: Easy, Essential, Delicious, by Michael Solomonov and Steven Cook
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Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs, by Josh Donald and Molly DeCoudreaux
I Am a Filipino: And This Is How We Cook, by Nicole Ponseca and Miguel Trinidad
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The Green Roasting Tin, by Rukmini Iyer
Zaitoun: Recipes and Stories from the Palestinian Kitchen, by Yasmin Khan
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La Grotta Ices, by Kitty Travers
Bong Appétit: Mastering the Art of Cooking with Weed, by the Editors of MUNCHIES
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