A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
A cookbook or cookery book is a kitchen reference containing recipes.
Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Joy of Cooking, often known as "The Joy of Cooking", is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 20 million copies. It was published privately during 1931 by Irma S. Rombauer (1877–1962), a homemaker in St. Louis, Missouri, after her husband's suicide the previous year. Rombauer had 3,000 copies printed by A.C. Clayton, a company which had printed labels for fancy St. Louis shoe companies and for Listerine mouthwash, but never a book. Beginning in 1936, the book was published by a commercial printing house, the Bobbs-Merrill Company. With nine editions, Joy of Cooking is considered the most popular American cookbook.
Gourmet magazine was a monthly publication of Condé Nast and the first U.S. magazine devoted to food and wine. The New York Times noted that "Gourmet was to food what Vogue is to fashion." Founded by Earle R. MacAusland (1890–1980), Gourmet, first published in January 1941, also covered "good living" on a wider scale, and grew to incorporate culture, travel, and politics into its food coverage. James Oseland, an author and editor in chief of rival food magazine Saveur, called Gourmet "an American cultural icon."
Ruth Reichl, is an American chef, food writer and editor. In addition to two decades as a food critic, mainly spent at the Los Angeles Times and The New York Times, Reichl has also written cookbooks, memoirs and a novel, and has been co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and editor-in-chief of Gourmet magazine. She has won six James Beard Foundation Awards.
Isa Chandra Moskowitz is an American vegan chef, cookbook author, former host of the vegan community access cooking show Post Punk Kitchen, and restaurateur.
Eileen Yin-Fei Lo was a chef. She authored eleven cookbooks on Chinese cuisine.
Melissa Donovan d'Arabian is an American cookbook author and television show host. She won the fifth season of Food Network Star in 2009. Following her victory, she went on to host Ten Dollar Dinners on Food Network.
Just Add Magic is an American live-action family television series, loosely based on the 2010 book of the same name by Cindy Callaghan. It was produced by Amazon Studios. A pilot was produced in 2015 and the series commissioned for a full season the following year. Amazon renewed the series for a second season in June 2016 after it "set a record as the most successful Amazon Original Kids premiere weekend in terms of U.S. Prime Video streams and hours."
Elizabeth "Liz" Haigh is a Singaporean-born chef who competed on MasterChef in 2011, and went on to win a Michelin star at the Hackney-based restaurant Pidgin. Haigh currently operates the kopitiam Mei Mei at Borough Market.
Priya Krishna is an Indian-American food journalist and YouTube personality. She is a food reporter for The New York Times and has previously contributed to The New Yorker, Eater, and TASTE. She is also the author of multiple cookbooks, including Indian-ish, a cookbook she wrote with her mother.
Foods of the Southwest Indian Nations is a 2002 cookbook by Lois Ellen Frank, food historian, cookbook author, photographer, and culinary anthropologist. The book won a 2003 James Beard award, the first Native American cuisine cookbook so honored. CNN called it "the first Native American cookbook to turn the heads of James Beard Foundation award judges".
Miyoko Schinner is an American - Japanese vegan chef, cookbook author, cooking show host, vegan activist, and social entrepreneur, who appears in the 2024 documentary, You Are What You Eat: A Twin Experiment. She is currently the host of the YouTube cooking show, The Vegan Good Life with Miyoko, and is working on her next cookbook, The Vegan Creamery, which will be released in 2025.
Molly Baz is an American cook, recipe developer, and food writer. She was a senior food editor at Bon Appétit magazine and appeared frequently in videos for the magazine's YouTube channel before leaving in 2020. Baz has published two cookbooks, Cook This Book (2021) and More Is More (2023), both of which are New York Times Best Sellers.
Cook Like a Local: Flavors That Can Change How You Cook and See the World is a 2019 cookbook by Chris Shepherd and Kaitlyn Goalen, published by Short Stack Editions. Jolie Soefer was responsible for the photography featured in the volume.
Yewande Komolafe is a Nigerian food writer, author, and food stylist. She is best known for her work introducing Nigerian food to audiences in the US. Komolafe joined The New York Times as a cooking editor in February 2021.
Leela Punyaratabandhu is a Thai American cookbook author and food writer on Thai cuisine. Born in Bangkok, Punyaratabandhu is the author of SheSimmers and The Epestle blogs, and a contributor to Epicurious, Wall Street Journal, Serious Eats, and Food52. Punyaratabandhu has commented extensively on Thailand's street food culture in the context of authenticity and the 2017 street clearing campaign launched by the Bangkok Metropolitan Administration. Punyaratabandhu's 2017 cookbook Bangkok: Recipes and Stories from the Heart of Thailand received the 2018 Art of Eating Prize.
Hetty Lui McKinnon is an Australian Chinese cookbook author, recipe developer, and James Beard Award finalist. She has written five cookbooks. Her first cookbook, Community, is regarded as an Australian cult classic. McKinnon's fourth cookbook, To Asia, with Love, was a finalist for the 2022 James Beard Awards. McKinnon is also a contributing writer to many food publications and columns, including New York Times Cooking, the The Washington Post, Bon Appetit and Epicurious.
Hawa Hassan is a Somali-American author and chef. Her first cookbook, In Bibi's Kitchen, won the 2022 James Beard Foundation award for Best International Cookbook.
