Best Gastronomy History Books of 2025

Tasting History: Explore the Past through 4,000 Years of Recipes is the first cookbook from the Tasting History with Max Miller YouTube channel. With over sixty dishes, this cookbook offers a journey through the centuries and around the world, featuring dishes like Tuh’u, a red beet stew dating back to 1740 BC, and Pumpkin Tourte, a crustless pumpkin cheesecake from 1570. Max Miller skillfully balances history with tantalizing recipes, making even ancient fare accessible with suggested ingredient substitutions and an inviting tone. This cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.

Celebrating Southern Appalachian Food: Recipes & Stories from Mountain Kitchens is a delightful journey through the culinary traditions of Southern Appalachia. Authors Jim Casada and Tipper Pressley share their love for the region and its distinctive cuisine through scores of recipes and stories of celebrations, Sunday dinners, and ordinary suppers. This book is a masterwork that takes readers back to an era where food was simple yet mouth-watering. The authors provide useful tips and tricks for cooking with the range of meats, vegetables, fruits, and grains of the Appalachians. This book is a must-read for anyone interested in the history and traditions of Southern Appalachian food.

The Better Homes and Gardens New Cook Book celebrates the brand's 100th anniversary with over 1,000 recipes and a photo for each one. The book covers traditional dishes and new favorites while maintaining fresh organization to reflect how we cook today. The recipes have flavor variations, options to swap out ingredients, and ways to make dishes healthier. This edition also includes clear directions, how-to photos, identification photos, charts for meat and poultry, and "cheat sheets" throughout. The book is a handy, lay-flat hardcover perfect for today's kitchens. Overall, this book is a trusted staple in American kitchens and a great addition to any cookbook collection.

The Drunken Botanist by Amy Stewart is a New York Times-bestselling guide that explores the fascinating world of botany and booze. The author takes the readers on a journey through the history, biology, and chemistry of various plants that humans have transformed into alcohol over the centuries. The book includes more than fifty drink recipes and growing tips for gardeners, making it a perfect addition to any cocktail party. The Drunken Botanist is a delightful and informative volume that demystifies the origins of spirits and enhances the reader's appreciation of the world's greatest drinks.

This book, titled "Tropical Standard: Cocktail Techniques & Reinvented Recipes," is a must-read for mixologists and enthusiasts alike. The authors, Garret Richard and Ben Schaffer, provide a comprehensive guide to the tropical cocktail, including its history, modern techniques, and 84 unique recipes. The book pays homage to legendary mixologists while also introducing new, innovative cocktails. What sets this book apart is the attention to detail in technique, from balancing syrups to acid adjusting. Overall, "Tropical Standard" sets a new standard for tropical cocktails and is a valuable addition to any cocktail lover's library.

Masa: Techniques, Recipes, and Reflections on a Timeless Staple is a cookbook that teaches readers how to make authentic, high-quality masa from scratch and cook with it in their home kitchen. Written by Jorge Gaviria, the founder of Masienda, a supplier of high-quality masa and masa products, the book is filled with history, replicable techniques, and reflections from masa authorities. It includes 50 base recipes for tortillas, pozole, tamales, and more, as well as inventive recipes from ten well-known chefs. With this book, chefs of any level will be able to think creatively and confidently adapt recipes for their own use. This book is a must-have for anyone interested in the art of making masa and cooking with it.

The Essential New York Times Cookbook is a James Beard Award-winning and New York Times best-selling compendium of the paper's best recipes, revised and updated by former New York Times food editor Amanda Hesser. The updated edition includes 120 new dishes to her mother lode of more than a thousand recipes. Devoted Times subscribers as well as newcomers to the paper's culinary trove will find scores of timeless gems. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. This is a tremendously appealing collection of recipes that tells the story of American cooking.

"Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House" is a fascinating and well-written book that explores the often-overlooked history of presidential taste and its impact on American food policy. From the humble meals of George Washington to the fast-food burgers of Donald Trump, author Alex Prud'homme takes readers on a culinary journey through the White House. The book also sheds light on the influential figures behind presidential meals, such as George Washington's enslaved chef, Hercules Posey, and pioneering First Ladies like Dolley Madison and Jackie Kennedy. Overall, this book is a must-read for history and food enthusiasts alike."

Dining with the Saints: The Sinner's Guide to a Righteous Feast is a unique book that brings the Catholic liturgical year to life. The book features over two hundred saints' stories and international recipes that readers can use to create delicious meals. From breakfast treats to spicy dinner feasts to sweets, there is something for everyone. The author, Fr. Leo Patalinghug, is a Catholic Priest and award-winning chef who provides spiritual insights in an engaging and entertaining way. Overall, Dining with the Saints is an unforgettable feast that sinners and saints will enjoy.

Betty Crocker Lost Recipes is a delightful collection of vintage recipes from the Betty Crocker archives. The book features tried-and-true recipes that are hard to find in today's cooking repertoire, along with a fun look back at some of the cooking customs of the past. The recipes are curated to ensure that they are still relevant, achievable, and made with available ingredients. This book is perfect for Betty Crocker fans and cooks interested in retro/nostalgic cooking. Overall, Betty Crocker Lost Recipes is a must-have for those who want to add a touch of nostalgia to their cooking.