Amazon senior editor Seira Wilson picked 100 books to cover a lifetime of eating and drinking. "Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats" is one of the baking category recommendations. Click through the gallery to see 19 more selections from the list.
Amazon senior editor Seira Wilson picked 100 books to cover a lifetime of eating and drinking. "Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats" is one of the baking category recommendations. Click through the gallery to see 19 more selections from the list.
Clarkson Potter
<strong>Barbecue -- </strong>"Franklin Barbecue: A Meat-Smoking Manifesto" is one of two barbecue books on the list.
Barbecue -- "Franklin Barbecue: A Meat-Smoking Manifesto" is one of two barbecue books on the list.
Ten Speed Press
<strong>Booze -- </strong>Amy Stewart explores how humans have transformed raw ingredients to create alcohol and alcoholic drinks in "The Drunken Botanist."
Booze -- Amy Stewart explores how humans have transformed raw ingredients to create alcohol and alcoholic drinks in "The Drunken Botanist."
Algonquin Books
<strong>Classic -- </strong>American cook Julia Child transformed American cooking with her two-volume set, "Mastering the Art of French Cooking."
Classic -- American cook Julia Child transformed American cooking with her two-volume set, "Mastering the Art of French Cooking."
Alfred A. Knopf
<strong>Food memoir -- </strong>Marco Pierre White shares his rise to the top in "The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef."
Food memoir -- Marco Pierre White shares his rise to the top in "The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef."
Bloomsbury USA
<strong>Food writing -- </strong>Pick up M.F.K. Fisher's "The Art of Eating: 50th Anniversary Edition" from 2004 and read the writer that inspired legions of chefs and food writers.
Food writing -- Pick up M.F.K. Fisher's "The Art of Eating: 50th Anniversary Edition" from 2004 and read the writer that inspired legions of chefs and food writers.
Houghton Mifflin Harcourt
<strong>Foodie cookbook -- </strong>J. Kenji Lopez-Alt, managing culinary director of Serious Eats, and author of "The Food Lab" column, uses science to answer questions about home cooking in "The Food Lab: Better Home Cooking Through Science."
Foodie cookbook -- J. Kenji Lopez-Alt, managing culinary director of Serious Eats, and author of "The Food Lab" column, uses science to answer questions about home cooking in "The Food Lab: Better Home Cooking Through Science."
W. W. Norton & Company
<strong>General cooking -- </strong>"Parts Unknown" star Anthony Bourdain's new cookbook, "Appetites: A Cookbook," publishes on October 25, but Amazon editor Seira Wilson already loves what she read in a preview copy.
General cooking -- "Parts Unknown" star Anthony Bourdain's new cookbook, "Appetites: A Cookbook," publishes on October 25, but Amazon editor Seira Wilson already loves what she read in a preview copy.
Ecco
<strong>Reference -- </strong>The most popular and comprehensive food reference book may well be "Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated."
Reference -- The most popular and comprehensive food reference book may well be "Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated."
Clarkson Potter
<strong>Seafood -- </strong>"Le Bernardin Cookbook: Four-Star Simplicity" contains French-born chef Eric Ripert's classic recipes.
Seafood -- "Le Bernardin Cookbook: Four-Star Simplicity" contains French-born chef Eric Ripert's classic recipes.
Clarkson Potter
<strong>Vegetarian -- </strong>"Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" appeals to vegetarian and meat-eating vegetable lovers alike.
Vegetarian -- "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" appeals to vegetarian and meat-eating vegetable lovers alike.
Chronicle Books
<strong>World/Chinese -- </strong>"All Under Heaven: Recipes from the 35 Cuisines of China" explores the complexities of China's many different food traditions.
World/Chinese -- "All Under Heaven: Recipes from the 35 Cuisines of China" explores the complexities of China's many different food traditions.
Ten Speed Press
<strong>World/Italian -- </strong>Lidia Bastianich covers her beloved Italian cuisine in "Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook."
World/Italian -- Lidia Bastianich covers her beloved Italian cuisine in "Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook."
Knopf
<strong>World/Israeli -- </strong>"Zahav: A World of Israeli Cooking" is the dynamic, beautifully photographed cookbook from Philadelphia restaurateur Michael Solomonov.
World/Israeli -- "Zahav: A World of Israeli Cooking" is the dynamic, beautifully photographed cookbook from Philadelphia restaurateur Michael Solomonov.
Rux Martin/Houghton Mifflin Harcourt
<strong>World/Indian -- "</strong>Madhur Jaffrey Indian Cooking" is a classic of Indian cuisine.
World/Indian -- "Madhur Jaffrey Indian Cooking" is a classic of Indian cuisine.
Barron's Educational Series
<strong>World/French -- </strong>No foodie book list would be complete without world-renowned chef and PBS television star Jacques Pepin, so Amazon picked "Essential Pepin: More Than 700 All-Time Favorites from My Life in Food."
World/French -- No foodie book list would be complete without world-renowned chef and PBS television star Jacques Pepin, so Amazon picked "Essential Pepin: More Than 700 All-Time Favorites from My Life in Food."
Rux Martin/Houghton Mifflin Harcourt
<strong>Regional -- </strong>Born in Ethiopia, raised in Sweden and now living in New York, chef Marcus Samuelsson is living the American Dream. His latest cookbook,"The Red Rooster Cookbook: The Story of Food and Hustle in Harlem," comes out of his Harlem restaurant.
Regional -- Born in Ethiopia, raised in Sweden and now living in New York, chef Marcus Samuelsson is living the American Dream. His latest cookbook,"The Red Rooster Cookbook: The Story of Food and Hustle in Harlem," comes out of his Harlem restaurant.
Rux Martin/Houghton Mifflin Harcourt
<strong>Breakfast -- </strong>Chef Bobby Flay explores the most important meal of the day in "Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend."
Breakfast -- Chef Bobby Flay explores the most important meal of the day in "Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend."
Clarkson Potter
<strong>Light cooking -- </strong>Low-fat cooking doesn't have to be less tasty, as fans of "The Skinnytaste Cookbook: Light on Calories, Big on Flavor," by Gina Homolka, already know.
Light cooking -- Low-fat cooking doesn't have to be less tasty, as fans of "The Skinnytaste Cookbook: Light on Calories, Big on Flavor," by Gina Homolka, already know.
Clarkson Potter
<strong>Paleo -- </strong>Danielle Walker shows that cooking without grains, gluten, dairy and refined sugar can still be delicious in "Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great."
Paleo -- Danielle Walker shows that cooking without grains, gluten, dairy and refined sugar can still be delicious in "Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great."
Victory Belt Publishing