8 Cookbooks to Broaden Your Menu

Somedays, you just need a little inspiration to figure out what's for dinner.  Whether it be a multi-step and intensive culinary experiment or a quick little something to mix up your typical menu, there are all sorts of cookbooks currently listed on PangoBooks that can help you out. Plus, having a physical copy of a recipe on the counter is way more convenient than constantly taking out your phone and clicking through annoying video ads on a website while your fingers are coated in flour and other ingredients.

Here are eight of our team's favorite cookbooks you can currently buy from other folks on Pango!

Bowls and Broths

by Pippa Middlehurst

Fall is coming up, and who doesn't love a steaming bowl of soup when the weather is getting chilly? Pippa Middlehurst's Bowls and Broths is an excellent guide to all things broth-based. This book includes recipes that will teach you how to season, layer and create versatile and exciting dishes from scratch.

Salt, Fat, Acid, Heat

by Samin Nosrat

James Beard Award-winning New York Times Bestseller Salt, Fat, Acid, Heat breaks cooking down into four elements: salt, fat, acid, and heat. Accompanied by gorgeous illustrations, Nosrat teaches readers how these four components of cooking work and how to harness them to make your food taste better. It's less focused on specific recipes and instead looks to show principles that extend to their entire practice of cooking. As you might know, this book was also the basis of a popular series on Netflix.

How to Cook Everything

by Mark Bittman

How to Cook Everything is a modern classic and kitchen staple that really does give you insight on how to cook, well, everything. What's great about this book is it offers easy-to-follow explanations on not just recipes but the basic techniques behind them, making a great choice for newer home chefs. Bonus: it has a lot of simple and enjoyable baking recipes for breads and desserts as well.

Magnolia Table

by Joanna Gaines

Joanna Gaines' The Magnolia Table is an excellent cookbook for anyone interested in learning the ins and outs of Southern cuisine. The recipes are simple and they’re all amazing. We especially recommend the chicken and dumplings.

The Essential New York Times Cookbook

by Amanda Hesser

Have you ever scrolled through the NYT Cooking archives when searching for inspiration? This edition of The Essential New York Times Cookbook features all of your favorite NYT recipes from professional chefs, home cooks, and food writers. There's a little bit of every type of food in there, so something for all kinds of cooks.

Tartine Bread

by Chad Robertson

As you may have noticed, artisan and sourdough bread baking has been all the rage the past few years, and the Tartine bakery in San Francisco remains one of the central institutions in this glutenous movement. Tartine Bread is a beautiful volume that demonstrates some of the key recipes behind the famous bakery as well as baker Chad Robertson's personal journey and philosophy with baking. This title would make an excellent gift for the baker in your life.

From Portland's Palate

by Junior League of Portland, Oregon

From Portland’s Palate, a classic cookbook from the Junior League of Portland, has stood the test of time. This artfully illustrated collection offers surefire favorites with a Northwest flair, from Knock Your Socks Off Crab Dip to Citrus Salmon to Strawberry Pizza. Beautiful to look at, fun to cook from, delicious to sample.

Essentials of Classic Italian Cooking

by Marcella Hazan

Marcella Hazan's Essentials of Classic Italian Cooking has recipes for Italian-cuisine-loving chefs of all skill levels. This book serves as an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire.