The 10 Most Anticipated Cookbooks of 2022

Once dubbed a “Queen of Greens” by the Guardian, Anna Jones has become a leading voice in modern vegetarian cooking.

Her latest book, endorsed by fellow veggie devotee Yotam Ottolenghi, focuses on how to achieve depth of flavor while using just one pot, pan or tray, all with sustainability in mind.

Tieghan Gerard has built an enviable audience for her blog, Half Baked Harvest, and boasts 3.8 million followers on Instagram.

The food stylist and recipe developer focuses on healthful recipes in her latest book.

Rather than recommending restrictive recipes, she aims to help her readers find a balance between flavor and feeling good.

J. Kenji López-Alt is already a legend in the food world.

You may be familiar with his James Beard Award-winning tome, The Food Lab, which took a scientific approach to cooking with phenomenal results.

Now, the Serious Eats and New York Times columnist is tackling one of the kitchen’s most versatile tools: the wok.

He will instruct his readers on how to use his favorite pan, the one he reaches for most to cook fast meals for his family.

Over the past year, New York Times food writer Eric Kim has become something of an Internet darling.

His endearing and thoughtful videos on how to make his delectable gochugaru salmon and simple sheet-pan bibimbap have not only highlighted Korean cooking but also delighted YouTube commenters begging for more Eric Kim content.

Kim’s first cookbook, which he wrote while cooking with his mother at home in Atlanta earlier in the pandemic, includes a wide range of recipes, playful anecdotes and poignant essays on topics like the importance of holiday cooking for a first-generation immigrant family.

Jess Damuck, Martha Stewart’s personal salad chef, describes herself as the “Bob Ross of salads.”

She is passionate about piling fresh produce, cheese and other delicious things in a bowl.

In a quirky book, she shares her “healthy obsession” with how to mix-and-match flavors, colors and textures so well that you could eat salad for three meals a day and never get bored.

That’s an intriguing concept for those of us short on time and stuck in a food rut.

While most of us are not so fortunate as Stewart to have a personal salad chef, we can still eat like we do.

Ali Slagle’s no-nonsense approach to food is perfect for anyone who has to weigh cooking dinner against work and childcare demands.

Organized by main ingredients like eggs, beans and noodles, Slagle lays out a way to get dinner on the table without having to stress over meal planning.

Another environmentally minded cook, Alexis deBoschnek aims to help the home chef cut back on food waste.

She shares uses for the leftover herbs we all find wilting in the fridge after using a single sprig, advice on how to preserve leftover veggies (sauces and stocks are often the answer) and more.

DeBoschnek’s book offers more than recipes.

It advocates for a way of life: cook seasonally, waste little, get creative.

Andy Baraghani, once a viral star in the Bon Appétit Test Kitchen, draws inspiration from his Iranian upbringing and training at formidable restaurants like Chez Panisse for the recipes in his first cookbook.

Baraghani sprinkles in reflections on his own personal journey as a chef in hopes of encouraging readers to figure out what their goals are when preparing meals at home.

Another Bon Appétit Test Kitchen alum, Rick Martínez is publishing his first cookbook on Mexican cuisine, the highly anticipated Mi Cocina.

In recent years, Martínez has made his home in Mexico and traveled to each of the seven regions of the country to study its cuisine.

He has chronicled his discoveries on two YouTube series, for Food52 and the Babish Culinary Universe, respectively, but here pulls together not only his home-tested versions of some of Mexico’s most famous dishes but also a history of the country’s culinary influences.

Top Chef star and James Beard Award winner Kwame Onwuachi cemented his superstardom with his best-selling memoir, Notes From a Young Black Chef.

Now, in his follow-up cookbook, Recipes From a Young Black Chef, Onwuachi celebrates the food of the African Diaspora.

He argues for a more diverse vision of “American” cuisine.