index of cookbooks referenced on smitten kitchen

An index of (almost) all of the cookbooks ever cooked from or discussed on Smitten Kitchen. [This is a work in progress.]

Note: I link to Amazon here because I know it’s where many of us begin our book searches there, but do consider consulting Bookshop.org, Indiebound.org, Indie Bookstore Day’s store finder for expanded bookstore resources. As always: shop from the stores you want to see in your neighborhood.

Chicano Eats (Esteban Castillo)

A vibrant cookbook that celebrates Mexican cuisine from a Mexican-American lens. Despite its cheerful appearance, it doesn’t skip the biographical and historical stories that, for me, makes a cookbook worth curling up with.” — from Dulce de Leche Chocoflan

Jubilee (Toni Tipton-Martin)

It’s one of those incredible books that even from the pages of the introduction quietly but irrevocably pivots some of the ways you think about food… ” — from Collard Greens with Cornmeal Dumplings

Open Kitchen (Susan Spungen)

Focuses on cooking for casual entertaining…I love the breezy-feeling recipes here.” — from Whole Lemon Meringue Pie Bars

Vegetable Kingdom (Bryant Terry)

Real ingredient-focused vegan cooking with Afro-Asian flavors.” — from Smashed Potatoes with Sweet Corn Relish

A Good Meal is Hard to Find (Amy C. Evans and Martha Hall Foose)

A charming cookbook with original paintings throughout from Amy C. Evans. Each recipe tells a story from a quirky Southern character who shares a beloved recipe.” — from Beach Bean Salad

Drinking French (David Lebovitz)

It’s the kind of book that makes you feel like you’ve hopped on a plane to fly to Paris to spend long, leisurely afternoons-into-evenings wandering, sipping and tasting this and that…” — from Rhubarb Cordial

Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals (Lukas Volger)

“Volger’s vegetarian cooking is very doable, the kind of do-ability that comes from the fact that this is clearly the food he cooks for himself at home, so all of the kinks are smoothed out. Everything sounds so good…” — from Carrot and White Bean Burgers

From the Oven to the Table (Diana Henry)

“…I received the wonderful Diana Henry’s (she of the Bird in Hand and How to Eat a Peach fame for highly cookable recipes) most recent cookbook, full of sheet pan-ish meals, last fall and my favorite thing happened: I immediately bookmarked four dishes.” — from Roasted Squash and Tofu with Ginger 

Six Seasons (Joshua McFadden)

“Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire…” — from Roasted Cabbage with Walnuts and Parmesan and Asparagus and Egg Salad with Walnuts and Mint 

Family (Hetty McKinnon)

“…focuses on vegetarian comfort food with an eye towards the daily ritual of cooking, however your family might look, and it might be my favorite [of McKinnon’s books] yet.” — from Chickpea and Kale Shakshuka

One Bowl Baking (Yvonne Ruperti)

“… the kind of cookbook book that I imagine a lot of people would rather have on their shelves because it’s realistic about the way we really want to bake, that is, no multiple mixing bowls, no mise-en-place and questioning everything, i.e. “Does this really taste worse if the ingredients aren’t sifted?” — from Strawberry Rhubarb Crisp Bars and Cinnamon Sugar Scones

River Cafe London (Ruth Rogers)

This cookbook reminded me of what a pure and wonderful thing spaghetti al limone can be when made as uncluttered as possible…” — from Simplest Spaghetti al Limone

Where Cooking Begins (Carla Lalli Music)

“The message of the book is go with the flow. She wants your cooking to begin when you think about what you’re craving, what calls to you at the store or market, the pantry items you keep stocked and then cook vs. setting off to the store with a rigid recipe in mind and hoping you’ll find what you need…” — from Burrata with Charred and Raw Snap Peas

The Buffalo New York Cookbook (Arthur Bovino)

This book teaches us how to make all of the food [the author] fell in love with in Buffalo, from beef on weck, chicken finger subs, sponge candy, Tom & Jerrys, frozen custard, and, of course, all of the Buffalo wings you could ever dream of.” — from Baked Buffalo Wings