Since Food52 Cookbook Club launched as a Facebook group in 2017, we’ve cooked together nearly 100 cookbooks. To make it easy for our new and existing members (nearly 40,000 and counting!) to find the titles, we’re including them here for easy access and inspiration.
The way our members cook together across continents and time zones is simple: we post photos and reviews of recipes we make from one of our chosen books. This could be our “Book of the Month,” our annual “Bonus Book,” or any previous cookbook we’ve covered in a Throwback Thursday or Throwback Month (August and February) post. Even if you can’t get your own copy, we make sure you can cook with us by pulling recipes from our chosen cookbooks and selecting only titles that you can also download to a device.
We also support each other in getting cooking questions answered in our reviews and in Q&A sessions with featured cookbook authors. And we help members get together for their own IRL cookbook club meetups. Join us here. And if baking is also your thing (or more your style), check out our Baking Club and every cookbook in the book, too. they have covered.
Below is the full list of cookbooks our club has covered, plus the titles we’ll be cooking from next.
Bonus book: Tender Heart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Louis McKinnon.
January: Veg-table: recipes, techniques and plant science for flavor-rich, plant-centric meals by Nik Sharma
February: Happy 7th birthday, cookbook clubs! Any book we’ve covered previously is eligible.
March: Roasted figs and sugar snow: food to warm the soul By Diana Henry
April: The Global Pantry Cookbook: Transform your everyday cooking with tahini, gochujang, miso, and other irresistible ingredients by Scott Mowbray and Ann Taylor Pittman.
Can: Fresh Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant Protein, with 125 Recipes by Joe Yonan and Dough: Techniques, recipes, and reflections on a timeless staple by Jorge Gaviria.
June: Night + Market: Delicious Thai Food for Drinks and Fun with Friends: A Cookbook By Kris Yenbamroong
July: Zaytinya: delicious Mediterranean dishes from Greece, Türkiye and Lebanon by Jose Andres
August: Remembrance Month. Any book that has already been covered is valid.
September: Pizza Night: Deliciously Easy Pizza and Salad Recipes By Alexandra Stafford
Extra books 2023: Ruffage: A Practical Guide to Vegetables, Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes, Pulp: A practical guide to cooking with fruitAll of Abra Berens
January: Korean-American: Food that tastes like home By Eric Kim
February: Happy 6th Birthday, Cookbook Clubs! Any books we’ve covered previously are eligible.
March: Flavor and technique: recipes to improve your home cooking By Naomi Pomeroy
April: Dinner Snacks: Small Bites, Full Plates, Not to be Missed By Lukas Volger
Can: The food of Morocco By Paula Wolfert
June: Getaway: Food and drink to transport you By Renee Erickson
July: Asada: the art of grilling, Mexican style by Bricia Lopez
August: Remembrance Month. Any book that has already been covered is valid.
September: The Wok: Recipes and Techniques By J. Kenji López-Alt
October: Flavours of Persia: A Chef’s Travels Through Armenia, Azerbaijan, Georgia, Iran and Kurdistan By Naomi Duguid
November: The chef you want to be: everyday recipes to impress By Andy Baraghani
December: Cook, Eat, Repeat: Ingredients, Recipes and Stories By Nigella Lawson.
Bonus Book 2022: Grains for every season: rethinking the way we consume grains by Joshua McFadden.
January: Vegetarians of the Week: 100 Recipes and a Real Plan for Eating Less Meat: A Cookbook By Jenny Rosenstrach
February: Happy 5th birthday, cookbook clubs! Any book we’ve covered previously is eligible.
March: Black Food: Stories, Art, and Recipes from Across the African DiasporaBy Bryant Terry
April: Coconut and sambal: recipes from my Indonesian kitchen by Lara Lee. BONUS: Mamushka: recipes from Ukraine and Eastern Europe by Olia Hercules
Can: Ripe figs: recipes and stories from Türkiye, Greece and Cyprus By Yasmin Khan
June: Cook authentic Hawaiian food By Sheldon Simeon
July: My Kitchen: Recipes and Ecstasy from My Kitchen in Mexico: A Cookbook By Rick Martinez
August: Remembrance Month. Any book that has already been covered is valid.
September: I dream about dinner (so you don’t have to): recipes that require little effort and big rewards: a cookbook By Ali Slagle
October: Falastin: a cookbook By Sami Tamimi
November: Dinner in One: Exceptional and easy meals prepared in one pan by Melissa Clark.
December: Food52 Simply Genius: Recipes for Beginners, Busy Cooks, and Curious People by Kristen Miglore.
Bonus book: The flavor equation: the science of good cooking explained in more than 100 recipes by Nik Sharma
January: Ottolenghi flavour By Yotam Ottolenghi
February: Happy 4th birthday, cookbook clubs! Any book we’ve covered previously is eligible.
March: I cook in color By Asha Gomez
April: Bestia: Italian recipes created in the heart of Los Angeles by Ori Menashe.
Can: Mister Jiu’s in Chinatown: Recipes and stories from the birthplace of Chinese-American food By Brandon Jew
June: Simply Julia: 110 Easy Healthy Comfort Food Recipes By Julia Turshen
July: This will make it taste good: a new path to simple cooking By Vivian Howard
August: Remembrance Month: Any book already covered is valid.
September: Cook with me: 150 recipes for the home cook: a cookbook By Alex Guarnaschelli
October: Dishoom: The First Cookbook from the Much-Loved Indian Restaurant By Shamil and Kavi Thakrar
November: At home, in the kitchen: simple recipes for a chef-free night by David Kinch.
December: Sounds good: 100 real-life recipes for every day of the week: a cookbook by Carla Lalli Music
Extra books:
The Year of the Modern Cook: Over 250 Vibrant Vegetarian Recipes to Keep You Going Through the Seasons by Anna Jones, Cooking with scraps: turn your peels, cores, rinds and stems into delicious meals By Lindsay-Jean Hard
January: Everyday Korean By Kim Sunee and Seung Hee Lee
February: Happy 3rd Birthday, Cookbook Clubs! Any books we’ve covered previously are eligible.
March: Made in Spain by Jose Andres
April: Dinner in French by Melissa Clark. (Also in April, due to Covid-19, any recipe posts on Food52 were valid.)
Can: Amá: a modern Tex-Mex kitchen by Betty Hallock and Josef Centeno.
June: Jubilee: Recipes from Two Centuries of African-American Cuisine By Toni Tipton-Martin
July: Cook like a local: flavours that can change the way you cook and see the world By Chris Shepherd
August: Remembrance Month: Any book already covered is valid.
September: Vietnamese food every day By Andrea Ngyuen
October: *Indian-Island: Recipes and pranks of a modern American family** by Priya Krishna
November: In Bibi’s Kitchen: Recipes and Stories from Grandmothers from Eight African Countries Bordering the Indian Ocean By Hawa Hassan
December: Open kitchen: food inspired by casual gatherings By Susan Spungen
Bonus book: Sunday dinners in Lucques: seasonal recipes from the market to the table by Suzanne Goin with Teri Gelber.
January: Vegetarian cooking for everyone) by Deborah Madison (Please note that the 2014 reprint is titled The new vegetarian cuisine for everyone).
February: Popular vote: Each grain of Fuchsia Dunlop rice
Election of the moderator: The wisdom of Chinese cuisine By Grace Young
March: Zuni Cafe Cookbook By Judy Rogers
April: Popular vote: Everyday Dorie By Dorie Greenspan Moderator’s Pick: Ad Hoc at homeby Thomas Keller.
May: Season: Delicious flavors, delicious food by Nik Sharma and At the bottom of the pot: Persian recipes and stories by Naz Deravian.
June: Food52 Any Night Grilling: 60 Ways to Make a Spectacular Dinner, A girl and her vegetables: hearty meals from the gardenby April Bloomfield and Batch Cocktails by Maggie Hoffman.
July: JapanEasy: Classic and modern Japanese recipes to cook at home by Tim Anderson.
August: Remembrance Month: Any book already covered is valid.
September: The small Swedish kitchen by Rachel Khoo.
October: The art and practice of handmade pizza, focaccia and calzone: a cookbook by Marc Vetri and The art and practice of making pasta, gnocchi and risotto by hand: a cookbook by Marc Vetri.
November: From the oven to the table: simple dishes that take care of themselves By Diana Henry
December: No frills: the art of inviting people over by Alison Roman.
Bonus book: Six seasons By Joshua McFadden
January: Mastering the Art of French Cooking, Vol. 1 By Julia Child
February: Happy first birthday to the clubs! It’s throwback month: any book that’s already been covered is eligible.
March: Cooking in love every day By Deb Perelman
April: Simple Thai Food: Classic Thai Home Cooking Recipes By Leela Punyaratabandhu
Can: Nopalito: A Mexican cuisine by Gonzalo Guzmán with Stacy Adimando
June: The Moosewood Restaurant Table by The Moosewood Collective, Appetites by Anthony Bourdain, and Anthony Bourdain’s Les Halles Cookbook By Anthony Bourdain
July: Tartine all day By Elisabeth Prueitt
August: Greece: The Cookbook by Vefa Alexiadou
September: Dine in By Alison Roman
October: Popular vote: Fundamentals of Classic Italian Cooking by Marcella Hazan Election of the moderator: Polpo: A Venetian Cookbook (or something like that) By Russell Norman
November: Popular Vote: Ottolenghi Simple by Yotam Ottolenghi
Election of the moderator: Shaya: A Food Odyssey, My Journey Back to Israel By Alon Shaya
December: Popular vote: How to eat a peach by Diana Henry Moderator Picks: Party: Food to celebrate life by Nigella Lawson and Regarding cocktails By Sasha Petraske with Georgette Moger-Petraske
February: The art of cake By Kate McDermott
March: Deep roots By Vivian Howard
April: Simple By Diana Henry
Can: Small victories By Julia Turshen
June: Ottolenghi—any or all of his books (except Sweet)
July: My Paris Kitchen: Recipes and Stories By David Lebovitz
August: Dinner: Changing the game By Melissa Clark
September: Salt, fat, acid, heat By Samin Nosrat
October: Made in India By Meera Sodha
November: The food laboratory by J. Kenji López-Alt
December: Awesome Recipes By Kristen Miglore
