Emily Dilling

This is the most cherished cookbook in my collection. Every time I make one of the recipes I feel like Judy's spirit is in the kitchen with me, encouraging me to be fearless and taste as I go. Her book taps into all the senses and inspires cooks to trust their instincts.

I grew up with the Moosewood Collective cookbooks in my mom's kitchen, and the Classics edition was the first cookbook I bought when I went away to college. By the time I graduated I had made almost every recipe in the book!

This wonderful cookbook covers bistro classics in an unpretentious way. I love how it trusts the home chef to be up to the task of making French favorites in their own kitchen.

It's hard to choose a favorite among Fisher's work, but this classic belongs on every food lover's bookshelf. Her focus on how simple, frugal cuisine can be nourishing and delicious teaches us an important lesson in appreciating what we have.

A modern day MFK Fisher, Tamar Adler describes the process of cooking with love and passion. The recipes elevate humble ingredients- eggs, onions, a pot of boiling water- into the true treasures they are. It's impossible not to head to the kitchen to try out her recipes every time you put this book down.

This book, put together by a French collective of farmers, includes several practical recipes for preserving seasonal fruits and vegetables as well as preparing them to bring out their best flavor- through lacto fermentation, drying, and other simple techniques.

Another great book dedicated to preserving foods- this time all through lacto fermentation. Wild Fermentation is the brine bible and Katz is a god to fermentation geeks around the world.

As someone who misses cakes and cookies with my coffee, but has lost her sweet tooth for American style treats, I appreciate the subtle sweetness of these Swedish baked goods. The exploration of Swedish Fika culture expands the scope of the book, which makes you crave both a coffee break and a trip to Sweden.

This vegetarian cookbook focuses on seasonal produce that can be found in French markets and prepared anywhere in the world.

Lobrano's love of his adopted home comes through in this book, which combines recipes with a tour of his favorite places in France. Regional cuisine and unique destinations transport you to the many enchanting corners of France.