Bill, Judy, Sarah and Kaitlin Leung, the family behind the popular The Woks of Life blog, have provided a wonderful collection of classic Chinese recipes in their first cookbook of the same name (Clarkson Potter). I loved learning how the recipes were handed down through generations and eventually shared with their online audience. In “The Woks of Life,” the family offers an excellent guide on kitchen tools, essential pantry ingredients and key techniques so you can successfully execute every recipe. While all of the recipes are built on a similar base of ingredients, they result in vastly different flavor profiles. The salt and pepper fried oyster mushrooms are savory and crunchy, and the vegan fuqi feipian, which replaces beef with seitan, is brightly spiced with Sichuan pepper. Those who are experienced in Chinese cooking as well as those who are cooking Chinese food for the first time will find a lot to love. — NATASHA JANARDAN
How We Evaluated These Books
New York Times Food and Cooking staff members reviewed all of the books we considered this year. Each book was read cover-to-cover, and then one or more testers chose at least two recipes to cook at home. They were asked to assess how easy it was to find ingredients and to cook the recipes exactly as written, determining not only whether the recipes worked but also whether they lived up to their expectations. Each tester provided detailed feedback of their overall impression of the book: How likely were they to recommend it to a friend or family member? Did it open their eyes to a way of cooking they hadn’t considered before? Did they enjoy reading it and find the visual elements compelling? Were the recipes delicious, and would they cook from the book again? If they said yes to all, the book landed on this list.
You are watching: The Best Cookbooks of 2022
We did not test or include cookbooks from writers who work with New York Times Cooking or are members of The New York Times Food department to avoid conflicts of interest. You can find their works highlighted below.
Books From New York Times Staff and Contributors
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“Boards and Spreads: Shareable, Simple Arrangements for Every Meal” (Clarkson Potter) by Yasmin Fahr
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“Dinner in One: Exceptional & Easy One-Pan Meals” (Clarkson Potter) by Melissa Clark
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“Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People” (Ten Speed Press) by Kristen Miglore (with NYT Cooking recipe developers)
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“I Dream of Dinner (so You Don’t Have To): Low-Effort, High-Reward Recipes” (Clarkson Potter) by Ali Slagle
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“Korean American: Food That Tastes Like Home” (Clarkson Potter) by Eric Kim
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“Mi Cocina: Recipes and Rapture From My Kitchen in México” (Clarkson Potter) by Rick Martínez
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“Ottolenghi Test Kitchen: Extra Good Things” (Clarkson Potter) by Noor Murad and Yotam Ottolenghi
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“Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations” (Simon & Schuster) by Nicole A. Taylor
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“What’s for Dessert: Simple Recipes for Dessert People” (Clarkson Potter) by Claire Saffitz
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“The Wok: Recipes and Techniques” (W.W. Norton & Company) by J. Kenji López-Alt
Source: https://gardencourte.com
Categories: Recipe
