Welcome, NPR listeners, chowhounds and recipe hunters, and newcomers to my blog! Whether you’re here because you’ve just heard the NPR cookbooks segment on your local public radio affiliate or because you heard there’s a “Best Recipes of 2014” countdown going on, you’ve come to the right place.
- Click here for the official NPR 2014 cookbooks roundup.
- Click here for NPR’s Holiday Book Concierge (which includes an overlapping selection of cookbooks and food books).
- Click here to check out my Best Recipes of 2014 series.
Just want the list? OK! NPR’s Top 11 Cookbooks of 2014 (in no particular order)
- My Perfect Pantry
- Cooking Light Global Kitchen
- Apples of Uncommon Character
- Baking Chez Moi
- The Banh Mi Handbook
- World Spice at Home
- My Paris Kitchen
- Mastering My Mistakes in the Kitchen
- Fresh from the Farm
Of course, the cookbooks that made the roundup are just a small selection of the many wonderful titles published in 2014.
What follows is my shortlist of titles equally notable in one way or another:
Best Actually Pretty Easy, Actually Thai Book Ever
Simple Thai Food, by Leela Punyaratabandhu
Generous Compendium From A Much-Missed Culinary Ambassador for Spain
1000 Spanish Recipes, by Penelope Casas
For Those Who Wonder What It’s Like Cooking in a Restaurant, Complete with No Handholding Whatsoever
Prune, by Gabrielle Hamilton
This Year’s “You Know You’re a New Yorker When…” Shibboleth
Eating Delancey, by Aaron Rezny and Jordan Schaps
This Year’s Convert-a-Carnivore Choice
Vegan Without Borders, by Robin Robertson
For Those Who Hate Wasting Food More Than Anything Else In the Whole World
The Kitchen Ecosystem, by Eugenia Bone
For Ambitious DIY-er’s Who Know No Fear
Mrs. Wheelbarrow’s Practical Pantry, by Cathy Barrow
For DIY-ers Who Are Fine With Just the One Food Group, Thanks
Fermented Vegetables, by Kirsten K. Shockey & Christopher Shockey
For Very Ambitious Pasta Lovers
Flour & Water, by Thomas McNaughton
For Pasta Lovers Who Just Want Something New In Their Pasta In 45 Minutes Flat
The Best Pasta Sauces, by Micol Negrin
For Bakers Who Own a Scale, and Are Proud Of It
The Baking Bible, by Rose Levy Beranbaum