Three cookbooks to master

These nachos show up in Julia Turshen’s book “Simply Julia.”

Writer: Haley Scarpino
Photos: Melina Hammer

As a trained chef and passionate home cook, I spend most of my free time devouring cookbooks. They stack up on my kitchen counter, on my bedside table, on my desk, and I’m usually carrying one whenever I go up or down the stairs.

Over the years, three cookbooks have really shaped my culinary philosophy. Each one has taught me to cook more intuitively, appreciate fresh ingredients and embrace the joy of cooking. So if you’re looking for an opportunity to learn something new in the kitchen in 2025, these books are a great place to start.

Learn how to cook comforting food with healthy ingredients.

“Simply Julia” by Julia Turshen is a collection of easy comfort-food recipes made with the healthiest ingredients. If you’re unfamiliar with the author, please take the time to get to know her work. I’ve worked with Julia for the past couple of years on her weekly online cooking classes and tested the recipes for her latest book, “What Goes With What.” She is warm and approachable and has the best perspective on food. She’s changed the way I cook and has helped me become a more intuitive cook by trusting my own instincts.

Julia’s approachable style of cooking is what initially drew me to her. This book uses familiar and comforting recipes with ingredients that sometimes feel unfamiliar or hard to use. In addition to 110 delicious recipes, this book includes helpful lists (including one of meaningful conversation starters), personal essays and menu suggestions. You feel Julia’s personality on every page. Reading it is like stepping into her home.

My dream meal:

Jennie’s Sorrel
Breakfast Nachos (page 160)
Yogurt with Roasted Pineapple Sauce and Toasted Coconut (page 175, pictured below)

Learn how to cook authentic Italian cuisine.

“Essentials of Classic Italian Cooking” by Marcella Hazan is a timeless classic that is essential to my collection. It helped shape my cooking philosophy: The food you make is only as good as the ingredients you use. You can make a beautiful dish with a handful of really good, simple ingredients. I learned that from Marcella Hazan.

Her “Essentials” is a comprehensive guide to authentic Italian cuisine and offers a plethora of information on techniques, ingredients and recipes that are easy to follow with step-by-step instructions and helpful tips. Plus, she includes personal anecdotes and cultural context that will deepen your appreciation and understanding of Italian cuisine. The book is a must-have for anyone who loves Italian food and wants to learn how to cook it authentically.

My dream meal:

Fresh Pasta (page 134) with Tomato Sauce with Onion and Butter (page 157)
Romaine Lettuce Salad with Gorgonzola Cheese and Walnuts (page 568)
Almond Cake (page 605) with Crema (page 615)

Learn how to cook by intuition.

“Salt Fat Acid Heat” by Samin Nosrat is essential to every cookbook collection. The beautiful thing this book taught me is how to cook more intuitively. Before I picked up this book, cooking on the fly, without a recipe, seemed like the scariest thing in the world. I’m a meticulous planner, so meal planning was my security blanket in the kitchen. I’m still getting the hang of it, but learning to cook intuitively is more fun, reduces waste, and makes use of a well-stocked pantry and the freshest seasonal ingredients.

This book is meant to live in your kitchen and be used as a resource. It focuses on the four fundamental elements in the title, which create flavor. It’s full of beautiful illustrations, engaging charts, foldout pages and lists. It combines recipes, deep dives into ingredients, cooking techniques, science experiments and personal stories. It’s an absolute joy!

My dream meal: