Turning the page: 10 cookbooks defining modern cuisine

The culinary world has always been a melting pot of tradition, innovation of food, and inspiration. But in recent years, a select few cookbooks have risen above the rest, capturing the essence of our era. These books do more than offer recipes; they narrate stories, advocate for causes, and explore uncharted culinary territories. Here are ten modern masterpieces that are redefining how we engage with food.

COOKBOOKS TO GET YOU COOKING

1. "Salt, Fat, Acid, Heat" by Samin Nosrat

Nosrat’s culinary philosophy is simple yet transformative: master the four elements of cooking, and you’ll elevate any dish. Paired with Wendy MacNaughton’s charming illustrations, this book is a lesson in empowerment for home cooks and professionals alike.

2. "The Food Lab" by J. Kenji López-Alt

Science meets the stovetop in this comprehensive guide to understanding the ‘why’ behind cooking techniques. López-Alt’s meticulous approach has turned countless kitchens into laboratories of flavour.

3. "Ottolenghi Flavor" by Yotam Ottolenghi and Ixta Belfrage

Known for his inventive use of vegetables and global spices, Ottolenghi continues to inspire a generation to embrace bold, plant-forward dishes that redefine what a vegetarian meal can be.

4. "Six Seasons: A New Way with Vegetables" by Joshua McFadden

This book is an ode to seasonality. McFadden’s innovative recipes teach readers how to celebrate vegetables at their peak, creating vibrant, delicious dishes year-round.

5. "Dishoom: The First Ever Cookbook from Bombay’s Iconic Restaurant" by Shamil Thakrar, Kavi Thakrar, and Naved Nasir

Part travelogue, part cookbook, this work captures the soul of Bombay’s Irani cafes. With its blend of nostalgia and bold flavours, it’s a feast for both the palate and the imagination.

6. "Nopalito: A Mexican Kitchen" by Gonzalo Guzmán

Celebrating the rich traditions of regional Mexican cuisine, Guzmán’s cookbook brings authentic techniques and heartfelt storytelling to the forefront of modern cooking.

7. "Black Food: Stories, Art, and Recipes from Across the African Diaspora" edited by Bryant Terry

This anthology is a powerful testament to the cultural and culinary contributions of the African diaspora. It’s more than a cookbook; it’s a celebration of identity, resilience, and creativity.

8. "East" by Meera Sodha

Sodha’s vibrant collection of Asian-inspired vegetarian and vegan recipes is as accessible as it is innovative, proving that plant-based cuisine can be rich in both flavour and variety.

9. "The Nordic Cookbook" by Magnus Nilsson

Nilsson’s magnum opus dives deep into the heart of Nordic cuisine, offering an unparalleled look at its traditions, landscapes, and unique ingredients.

10. "Cooking at Home" by David Chang and Priya Krishna

Chang and Krishna challenge the conventions of home cooking with their playful, practical approach. This is a guide for anyone looking to rethink the possibilities of their kitchen.

A NEW ERA OF FOOD 

These cookbooks don’t just tell you what to eat; they challenge us to reconsider how we think about food. Whether you’re a seasoned chef or a curious beginner, these pages hold the power to inspire, educate, and transform. So, which one will you explore first?

Text by Praganya Arora

Edited by Sabrina Mathews