The 26 Best Cookbooks of 2025, According to Serious Eats Editors

As Smash Mouth sagely pointed out in their legendary hit “All Star,” the years start coming and they don’t stop coming, and the same goes for cookbooks. (Okay, I added the last part.) Just as 1999 was a banger period for pop songs, 2025 has also been a tremendous year for cookbooks. Culinary greats, including Samin Nosrat, Hetty Lui McKinnon, and Michael W. Twitty, have published beautiful books alongside stellar debuts from emerging authors, including Rawaan Alkhatib and Justin Tsang. 

Given the flood of fantastic food books (and the dwindling space on my own bookshelves), I’ve asked my fellow Serious Eats staffers to help me create a list of the new releases we’ve been most excited about in 2025. Our editor-favorite recommendations can help you refresh your own collection. Plus, they make the best gifts for the book-loving cooks in your life.

Samin Nosrat's debut book, Salt, Fat, Acid, Heat, reached legend status among food lovers shortly after it was published in 2017 and then adapted into a Netflix series in 2018. Her same joyful, welcoming approach to food shines through Good Things, too, which is a tome dedicated to—as she puts it—her “treasure chest” of favorite ingredients, tools, and techniques. This is a more recipe-focused book than her first, but she still empowers home cooks to do their own experimenting with thoughtful explanations of, say, the ratios of cooking rice and brightly colored matrices for crafting your own salads. Throughout the book are themes of community and an emphasis on not just eating well but doing so together, which is a lovely reminder of what the best meals of our lives are actually all about—who you eat them with.

“I've long been a fan of Michael Twitty's work. He is so thoughtful and thorough in his approach to everything, and in his latest book, he shines a light on the many cultures in the American South. ‘The largest culinary region in America doesn't stop at the Mason-Dixon line or the Ohio River or St. Louis, Missouri, which bills itself as the gateway to the American West,’ he writes. ‘That narrow definition leaves out so many other essential populations, including Southern women, Native people, enslaved West and Central Africans, and non-European immigrants—a profound story of human migration in and out of the South that began 13,000 years ago.’ Twitty's book is a refreshing look at how diverse the American South truly is. Interspersed with his stories and filled with the detailed histories behind the foods, Recipes From the American South is equal parts cookbook, memoir, and encyclopedia.” — Genevieve Yam, senior editor

“The subtitle of this cookbook says it all: ‘The simple, seasonal Mediterranean cooking of Greece.’ I learned so much about this cuisine, not just from Lipa's thorough introduction (including a section on ‘What Makes Greek Food Greek’), but because each recipe includes an educational note about when, how, and with what it's typically served. The photography is rich, lush, and attractively moody, featuring dark backgrounds that let the recipe images shine. I actually gasped when I flipped to the sesame-coated Thessaloniki pretzels, which taste as good as they look, and I insist you make them immediately upon buying this book.” — Rochelle Bilow, editor

“Sami Tamimi's Boustany is a beautiful celebration of Palestinian cuisine, and the recipes are inspired by the meals he enjoyed at his grandparents' house in the city of Hebron in the southern West Bank. The book is filled with fresh, vibrant vegan and vegetarian recipes that I want to eat every day. In the summer, I frequently made Tamimi's crisp, refreshing watermelon and cucumber salad with feta and lemon verbena, as well as his punchy tomato, za'atar, and sumac salad. His two-lentil mejadra—spiced short-grain rice with green and red lentils topped with roasted onions and fresh herbs—makes for a wonderfully hearty dinner. This book is not to be missed, especially if you love legumes, vegetables, grains, and fresh herbs as much as I do.” — Genevieve

Dan Pelosi’s recipes have been a feature of my dinner parties and potlucks for nearly a decade now, and I’m thrilled to finally have a curated collection of his crowd-pleasers all in one place. As an expert on the topic, Pelosi provides plenty of party-throwing tips (here’s one I liked: ask a shy guest to fill everyone’s wine glasses to give them a task and get them mingling), plus full guides to, say, recreating his iconic holiday cookie swaps. Each color-soaked menu theme brings approachable techniques, delightful anecdotes, and, of course, a reminder to “Live, Laugh, Love” through every meal.

“Arnold Myint’s Family Thai captures what makes home cooking both personal and generous: It’s a story told through fish sauce, sticky rice, and the rhythm of family kitchens. Myint’s recipes move with confidence between Thai and Southern influences, reminding us that great cooking isn’t about mastering tradition—it’s about honoring where your flavors come from and where they’re going. This book doesn’t just teach you how to cook Thai food; it invites you to cook like someone who grew up loving it.” —  Jessie YuChen, visuals editor

“One of my favorite things about Hetty Lui McKinnon's cooking is the way she uses Asian greens and pantry staples in unconventional ways. She chars gai lan (Chinese broccoli) and tosses them with black-eyed peas and a chili crisp vinaigrette; incorporates salted eggs into a brown rice salad; and soaks dried bean curd skin for a delightfully refreshing salad with vermicelli and crunchy vegetables. One of my favorite recipes in the book stars taro, a creamy tuber I absolutely adore, which she serves with a spicy peanut sauce. There are no sad salads in McKinnon's book; she has a great intuition and understanding of what makes a great mix, and every recipe has bold flavors and textures. If you are in a cooking rut and want to eat more vegetables, Linger is the book for you.” — Genevieve

“Sabzi takes its name from the Persian word for herbs, and it brings together more than 80 vegetarian recipes inspired by Iranian, Middle Eastern, and South Asian flavors. While I'm not a vegetarian, I do cook a lot of vegetables, and I love these cuisines for the way they treat herbs, legumes, and produce with such generosity and intention. The recipes look vibrant and inviting, drawing from deep culinary traditions while still feeling bright and new.” — Laila Ibrahim, associate culinary editor

“This book could not have come at a more perfect time. My son recently developed an interest in cooking and baking (probably a given, since I bake a lot at home, both for work and pleasure), and we now have a cookbook filled with approachable recipes that we can tackle together. We've made several of the cakes, cookies, and pies, and one of the best feelings in the world is seeing how proud he is of each and every single dessert we make. You don't have to be a kid to enjoy this book—it's also great for novice bakers who are looking to get their feet wet. The recipes are easy and foolproof; what more could you hope for from a baking book?” — Genevieve

“Auyon is a new contributor to Serious Eats, and I can confirm his writing is just as delightful as this book. Heartland Masala, which he wrote with his mom, Jyoti, is such a joy to read and cook from. It’s full of personality, family stories, and recipes that mix Indian flavors with a Midwest sensibility—like Masala Brussels Sprouts and Tomato, Red Lentil, and Ginger Soup.” — Leah Colins, senior culinary editor

“I met Christian Petroni at a press event that he catered. He was so kind, and his food was so delicious that I've been following him on Instagram ever since. And let me tell you, my mouth waters at literally everything he posts: cacio e pepe with deeply toasted sesame seeds; a vat of olive oil fried meatballs that I can practically smell through my phone; crispy pancetta, fresh mozz, and spicy broccoli rabe on a bastone... drool. So when his cookbook came out this year, there was literally no question that I needed it in my kitchen. I can't wait to make red sauce favorites (with a twist!) like the pork chop Milanese with crunchy iceberg ranch salad, and the fresh mozzarella sticks that must be dunked deeply into eight-hour marinara.” — Grace Kelly, senior editor

“I've always wanted to know more about the cuisines of Eastern Europe and the Caucasus, and Polina Chesnakova's Chesnok is a great introduction. There is an impressive array of dumplings, soups, vegetables, and pastries. You've likely heard of varenyky and pelmeni, but what about khinkali, the Georgian soup-filled dumplings? Many associate khachapuri with the Georgian boat-shaped bread filled with eggs and cheese, but there's another version made with flaky puff pastry that sounds just as, if not even more, delicious. Many of the dishes, starring whole grains, cultured dairy, and ferments, are rich, creamy, and tangy. You can't help but feel your mouth begin to water as you flip through the book.” — Genevieve

“This first time I flipped through Silk Roads, I paused on the page that divides the ‘Cold Salads’ from the ‘Soups and Stews’ chapters: It's a photo of a table laden with food, with hands scooping from platters and digging into plates. The table is crowded with burnished, glossy breads, a vibrant-looking Kazakh radish salad, and a sumptuous platter piled with an Uzbek plov of rice, meat, chickpeas, carrots, onions, and boiled quail eggs. Looking over that spread, I thought, ‘I want to be at that dinner party.’ And when I read Ansari's stories about each recipe and how it came into her life and into the book, I really wanted to be at that party. The next best thing? Cooking these dishes at home.” — Megan O. Steintrager, associate editorial director

“I organize a cookbook club, and our last meeting focused on this gorgeous book that’s all about dates (the fruit). Appropriately, I asked that everyone dress up in their best ‘hot date’ outfits—how witty! My friend recently commented that this was her favorite cookbook club spread yet, and I have to say, I agree (no shade to the other books we've done!). I made a fantastically rich chocolate date sorbet. It was so creamy and decadent from the date molasses that you'd never know it was dairy-free. The date butter tater tots one of my friends brought were also fantastic, and I have like 30 other recipes earmarked for future eats. But this cookbook goes beyond fantastic recipes; it also gives a wonderful primer on the different date varieties and the cultural significance of the fruit; plus, the author includes colorful and eye-catching illustrations that really bring the book to life. It’s as much a fun read as it is a cookbook I want to cook from.” — Grace

"Much of what I know about ramen, I learned from my former colleague Sho Spaeth. It’s easy to look at a bowl and see only broth, noodles, and toppings, but through Sho’s dedication to homemade ramen—and his painstaking work translating it for Serious Eats readers—I learned about the hidden layers: tare and aromatic fat, often overlooked but essential to a good bowl's deep flavor, aroma, and slick-chewy textures. In this book, he takes it even further, delivering a detailed master class on every element. It’s a must-read for anyone who wants to make ramen at home—and for anyone who wants to better appreciate one of the world’s great noodle soups when eating out." — Daniel Gritzer, editorial director

“This is probably the most beautifully designed book I've held in my hands this year. Pakistan has not only a stunning cover and intricately designed title pages, but also something so hard to pull off in cookbooks: excellent reportage photos from on the ground in Pakistan. The recipes are warm and welcoming, but the storytelling and history that Pakistan covers is what makes this a favorite of mine. If you are looking to add a stunning and informative book to your collection, this is the one.”  —  Amanda Suarez, associate director, visuals

“I love a flaky crust, and I love fruit, which probably explains why I love galettes so much. Luckily for me, I now have Rebecca Firkser's galette bible to refer to. The flavor combinations are superb: sweet cherry and lime, pear with sumac and ginger, and rhubarb with halva are just a few of my favorites. But if your preferences lean more savory, not to worry—Firkser has cheesy, vegetable-packed galettes, too.” — Genevieve

“What is King? An elegant yet cozy, French- and Spanish-inspired restaurant in New York City. If you're not lucky enough to live in New York and drop by, this cookbook is the next best thing. This book succeeds where many chef-written ones fail: It translates an at-times intimidating restaurant's cuisine to a language home cooks will understand (and want to make). I'll admit I sailed right past a few recipes (like Poached Ox Tongue), but my excitement for others (Pappardelle with Saffron and Speck; Rhubarb Clafoutis) made up for the pages I skipped. This 370+ page book isn't one you'll master in a week, and that's what I like best about it. I've sticky-noted more than a dozen recipes I want to tackle someday. It's the most inspirational and lovely cookbook I've read this year.” — Rochelle

This book completely dominated my social media feeds when it was released in May. It felt like all my favorite cookbook authors and recipe developers were giving shout-outs to “cookbook doula” Casey Elsass, who has worked behind the scenes on nearly two dozen other people’s books. Now that I have it in hand, I get why. He’s an expert in writing recipes that feel both intriguing and attainable—see his recipe for science-minded, vegan Faux Gras you can make ahead of time and phyllo Scrunchy Bread layered with a creamy sun-dried tomato and feta spread. Where other party-focused books focus on hosting, this one turns being a guest into the star role.

“London-based Justin Tsang's cookbook is a delight: Every dish is comfort on a plate. The premise is easy meals you can make even when you're gassed, and let me tell you, the Spicy Garlic Butter Udon would hit the spot right about now. The cream cheese salmon sushi ‘tacos’ are also brilliant: a creamy rice casserole that gets scooped into nori sheets. The recipes are comfy, cozy, and with lots of gochujang to liven things up.” — Grace

When Nicola Lamb (author of one of our favorite books of 2024, Sift: The Elements of Great Baking) covered this book in her Kitchen Projects newsletter a few months ago, I pre-ordered it immediately. What sold me was a picture of Philip Khoury’s two-ingredient, vegan chocolate mousse, scooped straight from a mixing bowl. It looked so dreamy and rich that I could hardly believe I couldn’t just reach through my phone screen to take a swipe of it with my finger. If not for that photo, I wouldn’t have discovered the veritable trove that this plant-based baking tome contains—tradition-defying croissants made with olive oil butter, aquafaba meringue-topped yuzu pie, and cinnamon-scented macadamia shortbread. It doesn’t just challenge expectations for what vegan desserts can be; it’s rewriting the playbook entirely.

“I visited Cambodia many years ago and was blown away by the flavors and textures of Khmer cuisine. Everything I ate was so fresh, with a balance of sweet, salty, and herbaceous flavors. I haven't been able to find Khmer food near where I live, and Nite Yun's My Cambodia has made it possible for me to recreate some of the incredible meals I had there. Her kuy teav kho ko—caramelized beef stew—is so warm and comforting, and the pomelo salad is sweet and savory, with extra crunch from fried shallots. Next up on my list to make is amok, a custardy fish soufflé that Yun likes to bake in banana leaves.” — Genevieve

“When a new Dorie Greenspan book drops, it’s an automatic must-buy in my house. Anytime Cakes is her love letter to the humble, endlessly comforting world of simple cakes. Think buttery marble loaf, tender citrus cake, and a glossy, dark chocolate–espresso number you’ll make on repeat. These are the kinds of bakes that remind you why home baking matters, and this collection will be a reference (and a joy) for years to come.” — Leah

“Ozoz has been a longtime contributor to Serious Eats, and in recent years, she's shared many of her wonderful Nigerian recipes and knowledge of the cuisine with our readers. This year, she distilled all that and more into this beautiful cookbook, a must-read for anyone looking to learn more about Nigerian and West African cooking. Her books are an important addition to English-language resources on African cooking—an entire continent that has been criminally overlooked and ignored in Western food media for far too long.” — Daniel

I adore bitterness. Give me all the leafy greens, grapefruit, IPAs, and matcha you have, and I’ll be happy as can be. That’s why I knew MasterChef alum Alexina Anatole’s book and I would get along; it seeks to correct bitterness’s bad rap by providing options to mellow it out (see the mouthwatering recipe for Eggplants with Whipped Feta, Grapefruit, and Hot Honey), balance it with sweetness or salinity (like Alexina’s Bitter Chocolate Torte with Passionfruit Sauce), or embrace it (Negroni pavlovas with gin-infused cream, anyone?). It would make a phenomenal gift for your favorite black coffee drinker and dark chocolate snacker.

“If you aren’t already a fan of Kewpie Mayonnaise, where have you been for the last 100 years? It'll be ok, because now you can read this cookbook to get up to speed! This is one of the most fun books I've read this year, and while I am being a bit biased here (I’m a big fan of Jessie YuChen, Serious Eats visual editor, and co-author Elyse Inamine), I would still be singing this book's praises notwithstanding. The recipes are clever, the photography striking, and a timeline of Kewpie mayo's history through the book really elevates the reading experience.” —  Amanda

Why We’re the Experts

• Ashlee Redger is a writer for Serious Eats who spent nearly a decade as a professional chef and recipe developer. She helped create a cookbook club and podcast series at her local public library. Her work has also been photographed for several cookbooks. 
• She’s a devoted cookbook fan; one of her favorite weekend activities is scouring thrift store cookbook sections for hidden gems.
• Ashlee asked the rest of the Serious Eats team to tell her about which new cookbooks they were excited about this year, and gathered their responses here.