📖cookbooks I actually cook from

not the pretty ones on the shelf for looks, the ones with sauce on the spine

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the salt chapter alone was worth it, I actually think about ratios now instead of guessing

The Food Lab - J. Kenji Lopez-Alt

reverse sear lives in my head rent free. cover's basically falling off my copy at this point

Six Seasons - Joshua McFadden

the green beans w/ almonds page is straight up stained. make this every summer

Ottolenghi Simple

Smitten Kitchen Every Day - Deb Perelman

her mushroom bourguignon (double it) freezes so well

Zahav - Michael Solomonov

bought this for the hummus recipe. turned into a whole education in Israeli cooking. the tehina sauce ratio changed my fridge forever

Joy of Cooking

not for vibes, for the actual ratios when I forget how long to boil an egg at 11pm

Dinner: Changing the Game - Melissa Clark

Cook This Book - Molly Baz

teaches you HOW to cook not just recipes. trust the process w this one

Milk Street Tuesday Nights - Christopher Kimball

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