Some cookbooks are just a collection of recipes. That’s great, but how about cookbooks that take you to the next level as a cook, imparting techniques and strategies to make you better at your craft? That’s what we’re talking about. Renee and Sara round up some of  our favorites that taught us, and can teach you, some new tricks in the kitchen. Note: For more links, visit this episode's link on our website.
Resources from this episode:

Alice Waters and elitism (NYT)
Cooked, by Michael Pollan

Cookbooks mentioned in this episode:

Salt Fat Acid Heat, by Samin Nosrat
Small Victories, by Julia Turshen
America’s Test Kitchen Family Cookbook
America’s Test Kitchen Family Baking Book
Thanksgiving: How to Cook it Well, by Sam Sifton
The Art of Simple Food, by Alice Waters
How to Cook, by Hugh Acheson
The Food Lab, by J. Kenji Lopez-Alt
On Food and Cooking, by Harold McGee
Keys to Good Cooking, by Harold McGee
Food IQ, by Daniel Holzman & Matt Rodbard
The Gourmet Cookbook, by Ruth Reichl
How to Cook Everything: The Basics, by Mark Bittman

Recipes mentioned in this episode:

Blueberry pie (America’s Test Kitchen Family Cookbook)
Classic apple pie (America’s Test Kitchen Family Cookbook)
Apple pie (Thanksgiving: How to Cook it Well)
Jennie’s chicken pelau (Small Victories)
Best rice pilaf with roasted red cabbage (Small Victories)
Beef stew (The Art of Simple Food)
Tart and pie dough (The Art of Simple Food)

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Cook along with us! Next cookbook episode (releasing 5/18/2022): The Campout Cookbook, by Marnie Hanel & Jen Stevenson

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