Matt’s Favorite Cookbooks of 2025

One reason I’ve worked at Kitchen Arts & Letters for thirty-four years is that I revel in having access to the 12,000-plus books we keep in stock—without needing to find space for them on my own shelves. Not all of them fascinate me equally, of course, but I’ll admit: I have a hard time making choices.

Still, here I am again. Over the last several weeks, I’ve been ruthlessly, restlessly assembling a list of my favorite books of 2025. I made list after list, pared each one down to ten titles, scrapped it, and started again.

At last, I’ve stopped.

I can’t justify this list any more than to say: these are my favorites. I like them! If you're curious about how I think about “best” books—or even “most admirable” ones—keep reading. I’ve included a few thoughts at the end about what might have made those lists instead.

The books below are listed alphabetically by title. It’s just a coincidence that the baking books come first.

Chocolat: Parisian Desserts and Other Delights by Aleksandra Crapanzano
Charmingly, confidently at ease with its subject matter.

Dorie’s Anytime Cakes: Simple, Simpler, Simplest by Dorie Greenspan
If you’ve ever believed a simple cake can make someone’s day, this is for you.

Fat + Flour: The Art of a Simple Bake by Nicole Rucker
Proof that a professional baker’s insights don’t have to be fussy.

Green Mountains: Walking the Caucasus with Recipes by Caroline Eden
Gorgeously written cultural immersion.

Homemade Ramen by Sho Spaeth
It’s hard to imagine another book surpassing this one’s depth and rigor.

The Irish Kitchen by Cherie Denham, Kitty Corrigan, and Andrew Montgomery
Transportive and inspiring.

Linger: Salads, Sweets, and Stories to Savor by Hettie McKinnon
A generous fount of ideas for gathering friends and family.

Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City by Katie Parla
If you’ve been there, you’ll recognize the truth of it. If not, you’ll want to go.

Six Seasons of Pasta: A New Way with Everyone's Favorite Food by Joshua McFadden with Martha Holmberg
Vegetable-forward pasta ideas that always feel fresh.

Weekend Recipes by Jess Elliott Denham
For when you have the time to cook just for the pleasure of it.

I’ve complained often—and in many places—about “best” lists. The short version of my argument is this: the ideal book for one cook might fall flat for another, whether because of experience, needs, or personal taste. These ten are simply the ones that most strongly captured my own interest and enthusiasm.

There were other contenders—books I admire deeply and which I am happy to call to people's attention. In no particular order, some of those include:

• Athens: Food, Stories, Love by Diane Kochilas

• My French Cuisine at Le Poule au Pot by Jean-François Piège

• On Meat: Modern Recipes for the Home Kitchen by Jeremy Fox

• Recipes from the American South by Michael Twitty

• Morgenstern’s Finest Ice Cream by Nicholas Morgenstern

• Free Food: Earth Eating by Andrew Barton

Matt Sartwell is the Managing Partner of Kitchen Arts & Letters.