Maybe you have someone in your life who likes and/or eats food. Maybe you are the person in your life who likes and/or eats food. If you're shopping for either of these groups, you've probably noticed how most food-themed gifts fall in the novelty category. We, too, love burrito blankets and dragon-shaped bottles of brandy but may we suggest a cookbook instead?
In the Venn diagram of gifting, the cookbook has many virtues. It is a book so it makes you look S-M-R-T. It is about food, so there's a built-in yum factor. It is easy to buy online and easy to regift. And, even if it bores your recipient, it is unlikely to offend them. Also, it's not a scented candle.
But when you're shopping for cookbooks, you don't want to be basic. We can help you achieve this.
We've compiled a list of essential cookbooks for the modern Angeleno. All of the selections were written by Los Angeles chefs and/or interesting Los Angeles people. All of them do more than share recipes. These books add context, culture, history and personality to the genre. Unlike Santa Claus, we did not check our list twice, so there's plenty of stuff we left off. After all, we have to save something for next year.
Guerrilla Tacos: Recipes from the Streets of L.A.
By Wesley Avila, Richard Parks III (2017)
Wes Avila, the mastermind behind Guerrilla Tacos, showcases recipes for all sorts of tacos — shishito pepper, duck heart, pork sparerib, octopus and chorizo, roasted pumpkin. He also goes farther afield with recipes for pozole, bouillabaisse, waffles, a turkey neck confit burrito and his famous razor clam tostada. Along the way, you get stories about how he hustled to transform his taco truck into one of L.A.'s most celebrated brick-and-mortar-restaurants.
Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends a Cookbook
By Kris Yenbamroong, Garrett Snyder (2017)
The cheeky title should clue you into the playful vibe of this cookbook. Night + Market chef/owner Kris Yenbamroong — who worked at his family's restaurant, Talesai, before branching out on his own — explores the food of Northern Thailand. The book has recipes for catfish larb, cold noodles with sweet and salty coconut sauce, khao soi, corn fritters and the roasted green chile dip known as nam prik noom. Concoctions like a pomelo salad with coconut and peanuts are mixed in with recipes for rustic upcountry dishes like a grilled catfish tamale.
Oaxaca: Home Cooking from the Heart of Mexico
Bricia Lopez & Javier Cabral (2019)
Along with her siblings, Bricia Lopez runs Guelaguetza, the Oaxacan restaurant her parents opened in Koreatown in 1994. This big, gorgeous cookbook showcases many of the restaurant's dishes, most famously its moles — of which there are no less than nine recipes inside. If the book were just recipes for quesadillas with epazote and salsa de carne frita (crisp pork in a morita chile sauce), it would be enough. But the book also takes a deep dive into the food of Oaxaca, considered by many to be the "mother cuisine" of Mexico, as well as the culture surrounding it.
Baco: Vivid Recipes from the Heart of Los Angeles
Josef Centeno, Betty Hallock (2017)
More than almost any other chef, Josef Centeno makes food that's difficult to pin down in terms of culture or cuisine but they are delicious. Using classic technique and drawing on a global array of influences, chef makes some of the most interesting and approachable food in Los Angeles. He might marry chicken seasoned with the Ethiopian spice blend berbere to a plate of creamy pecorino rice, or combine Tuscan melons, Persian cucumbers, Aleppo pepper flakes and the Turkish yogurt dip cacik. You can check out his creations at Bäco Mercat, Bar Amá or Orsa & Winston. For more recognizable fare — queso, puffy tacos, chicken and chile soup — his 2019 cookbook, Ama, focuses on the Tex-Mex dishes at Bar Amá.
L.A. Son: My Life, My City, My Food
Roy Choi, Tien Nguyen, Natasha Phan (2013)
Roy Choi, the man who kicked off L.A.'s gourmet food truck boom by putting Korean short ribs in a tortilla and driving them around town in the Kogi truck, tells his story. Growing up in a cramped Koreatown apartment, working at his parents' Korean restaurant, moving to extremely white Orange County, smoking crack, working as a high-end hotel chef and starting his own business empire — it's all in there. Alongside stories from the many phases of Choi's life, the book includes a spectrum of recipes from munchies food — ketchup fried rice, "ghetto Pillsbury fried doughnuts," "perfect instant ramen" — to more elaborate undertakings like spicy octopus, Korean-style braised short rib stew and Korean stained-glass fried chicken.
The A.O.C. Cookbook
Suzanne Goin (2013)
Before farm-to-table was the sort of buzzy phrase used by every chef who ever shopped a farmers' market, Suzanne Goin was setting the bar for seasonal cuisine. At her restaurants Lucques, Hungry Cat (now closed), Tavern, The Larder and A.O.C., she does understated but upscale rustic California fare. With chapters for salads, fish, meat, vegetables and dessert (each divided into sections for spring, summer, fall and winter) these recipes take full advantage of California's produce. English peas with saffron butter? Check. Lamb merguez with eggplant jam? Mmmmhm. Nectarine and blackberry galette? We'll make room. Her earlier cookbook, Sunday Suppers at Lucques (2005), is also a standout.
LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre
Ludovic Lefebvre (2012)
Before chef Ludo Lefebvre had a bunch of award-winning restaurants, he made his name in Los Angeles running the LudoBites pop-up. This book compiles those recipes but you probably aren't going to attempt a hot foie gras with Chinese barbecue sauce and a miso-eggplant terrine, or a bread soup with gruyere marshmallows, so you're really in it for the stories. LudoBites, the book, captures a moment in time, when people outside of L.A. had just started paying attention to the crazy wonderful mishmash of cultures and talents bubbling up in the city.
L.A. Mexicano: Recipes, People & Places
Bill Esparza (2017)
Journalist Bill Esparza not only breaks down Mexican cuisine by region, he explores how those cuisines are expressed in Los Angeles. You'll learn how Ricky Piña makes sure the signature item at Ricky's Fish Tacos are crisp, how Maria Elena Lorenzo keeps the masa moist at Tamales Elena, how Raul Ortega gives the red aguachile tostada at Mariscos Jalisco bite, how Andrew Lujan prepares the squash tacos at Cacao Mexicatessen. You'll also learn about the people behind the dishes, because this book is as much a local culinary history as it is a collection of recipes.
Gjelina: Cooking from Venice, California
Travis Lett (2015)
You won't magically be able to cook like Gjelina, GTA, and Gjusta chef Travis Lett after reading this book but you've got more than 125 recipes that'll let you try. If you're not an ambitious cook, stick to the sides and starters. Recipes like roasted yams with honey, espelette and lime yogurt, roasted beets with avocado and chickpea kale stew will help you tap California's seasonal produce. The smoked trout salad is a stunner. You'll also find recipes for pasta, pizza, meatballs and other meaty dishes.
The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
Nancy Silverton, Matt Molina, Carolynn Carreno (2011)
Don't have the space or the dough (see what we did there?) for a $10,000 pizza oven? Consider this volume an alternate option. The book — which includes recipes from Mozza's Pizzeria and its fancier Osteria — starts with a primer on ingredients such as olive oil, anchovies, balsamic vinegar and cheese, so you can learn the difference between a buricotta and a stracciatella. Then it moves into homemade pastas, appetizers like Mozza's famous fried squash blossoms stuffed with ricotta, vegetable preparations such as lentils castellucciano, and meat dishes like rabbit with salsiccia. Do not sleep on Mozza's butterscotch budino, which may be the best in town.
Japanese Home Cooking: Simple Meals, Authentic Flavors
Sonoko Sakai, Rick Poon, Juliette Bellocq (2019)
If you want to learn the fundamentals of Japanese cuisine, there's no better book. Sonoko Sakai delves into dashi, noodles, pickles and even explains how to properly cook rice. Once you'vemastered those techniques, you can explore hot pots, buckwheat dumplings, onigiri and sushi hand. She also throws in recipes for mochi waffles with fried chicken and Japanese curry. The book also highlights a handful of food purveyors, both in California and Japan.
Angeli Caffe Pizza Pasta Panini
Evan Kleiman (1997)
This 1997 book is still a stone cold classic. Evan Kleiman, the host of KCRW's Good Food and the executive chef and owner of the now-closed Angeli Caffe, walks you through everything from pizza dough, pasta and panini cicchetti, tramezzini and sfincione. This isn't a super-glossy cookbook from the Instagram era but the recipes are rustic and delicious.
The Grand Central Market Cookbook: Cuisine and Culture from Downtown Los Angeles
Adele Yellin, Kevin West (2017)
Food halls are booming across Southern California and the grandaddy of them all is Grand Central Market in downtown L.A. Founded in 1917, it showcases nearly three dozen food stands peddling everything from falafel, fried chicken, pupusas and tostadas to oysters, ramen, rice bowls and ice cream. Compiled by Adele Yellin, the market's owner and landlord, with food writer Kevin West, the book contains 85 recipes from places such as Egg Slut, Sticky Rice, Sarita's Pupuseria and Belcampo Meat Co. as well as several vendors that are no longer in the market, a reflection of the constant churn and gentrification of the neighborhood.
Olive & Thyme: Everyday Meals Made Extraordinary
Melina Davies (2020)
The chef and owner of Olive & Thyme in Toluca Lake, released her debut cookbook, which features her most popular recipes (a mix of French, Californian, Italian and Middle Eastern influences) along with practical entertaining tips. The recipes work for the pandemic, too, offering suggestions for elevating everyday meals, such as roast chicken with (wait for it...) thyme.
Bestia: Italian Recipes Created in the Heart of L.A.
Ori Menashe, Genevieve Gergis, Lesley Suter (2018)
The husband-and-wife team behind one of L.A.'s most acclaimed restaurants presents a host of uncompromising and, yes, complicated recipes. Are you really gonna toast your own buckwheat? Do you happen to have burrata and smoked bottarga on hand? But if you want to experiment with squid ink, fennel pollen and sunchokes, or if you want to dive into pickling, this is for you.
The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce
Cuong Pham, Tien Nguyen, Diep Tran (2021)
If you love Red Boat's fish sauce, keep your eye out for the Red Boat cookbook, which comes out Dec. 28 and is now available for pre-order.
Preserving + Foraging
The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir
Pascal Baudar (2016)
Nobody knows foraging in Southern California like Pascal Baudar. He leads plant walks and teaches all sorts of classes on eco-friendly foraging and fermenting. He corrals some of that knowledge into a book that teaches you the basics of how to recognize edible wild plants and barks and what you can do with them — like making pickled acorns, smoked vinegars, infused salts and seasonings for meat and vegetables.
Brewing doesn't start and end with barley, hops, yeast and water. The origins of brewing involve wild and cultivated plants, fruits, berries and other natural materials. Rediscover these "primitive" fermented drinks in the second book in Baudar's trilogy. It features creative recipes for mead (honey wine), sagebrush beer, berry wine and naturally fermented soda.
The last of Baudar's wildcrafting trilogy focuses on plant-based fermentation, a technique that has been used for thousands of years by many cultures. Learn to preserve food with the ingredients nature provides: plants, salt and the lactic acid bacteria that's found everywhere. You'll find recipes for wild sauerkrauts, kimchis, hot sauces, savory pastes, non-dairy cheeses and dehydrated spice blends.
The Urban Forager: Culinary Exploring & Cooking on L.A.'s Eastside
Elisa Callow (2019)
Don't be fooled by the title of this book. It's not about foraging for wild mushrooms or rare herbs. Instead, Elisa Callow taps local restaurateurs to share their food knowledge and favorite recipes. Minh Phan of Porridge + Puffs explains how to pickle baby onions while Sumi Chang of Europane reveals how she makes her lemon bars. The recipes here aren't limited to any particular cuisine or region. You'll find madzooneh shorba (an Armenian/Middle Eastern yogurt soup), Anasazi chile beans and double pecan scones. You'll also learn how to make the basics — turkey stock, chicken tikka, tri-tip roast, rice pilaf, peanut butter cookies. It's an ideal compendium for adventurous home cooks who want to expand their repertoires.
This is hands-down one of the best books about the fermented arts and it's as good for newbies to as it is for experienced practitioners. Kevin West starts you on the basics — quick dill pickles and fruit jams — and works up to more elaborate options like apples in calvado jelly. Whether you want to make your own chow chow, salsa verde, grape jelly or orgeat, you're covered.
The Institute of Domestic Technology, a SoCal-based food-crafting organization, was founded in 2011 by artist, designer and master food preserver Joseph Shuldiner. Although he passed away in 2019, his cookbook, The New Homemade Kitchen, was released posthumously this year. It features recipes as well as techniques for making preservative-free condiments and essentials such as whole grain mustard, fermented ketchup, harissa and miso paste from scratch. Much of the information is taken from IDT's master curriculum.
Ugly Little Greens: Gourmet Dishes Crafted from Foraged Ingredients:
Mia Wasilevich (2017)
There's so much we can do with the weeds growing all around us and Mia Wasilevich shows us how to use them to their full potential. There's some obscure stuff in here but there's also a lot to learn for entry-level foragers. Curious about cattail, nettles and watercress? She has plenty of maps and photos to help you locate and identify them. Then, you can try the spicy cattail and chorizo salsa. Or maybe you'd prefer acorn sliders and nettles benedict. Even if you don't plan on getting out there and actually foraging, you'll learn a ton just from reading this book.
Vegan + Vegetarian
La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor
Jocelyn Ramirez (2020)
Want to make vegan versions of classic Mexican dishes? This is the book for you. It features 60 recipes including tortilla soup, queso fresco, chile de arbol y tomatillo, handmade tortillas, jackfruit carnitas and mole verde with mushrooms. You'll also get to follow along with Jocelyn Ramirez (of Todo Verde fame) as she figures out how to make plant-based versions of the traditional dishes she grew up making alongside her abuela.
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine
Tal Ronnen, Scot Jones, Serafina Magnussen (2015)
Ever wonder how vegan food became plant-based cuisine? You can thank chef Tal Ronnen. Since 2013, his Melrose restaurant Crossroads has been serving seasonal vegetables and grains in sophisticated, innovative preparations. Now, you can try to make harissa potato chips, fig caponata with polenta fries, acorn squash ravioli, herb "ricotta" (it's made from almonds) and oat florentine cookies in your kitchen.
Desserts + Baking
Valerie Gordon (2013)
You already know we're fans of Valerie Gordon, especially her Blum's Coffee Crunch Cake. She's even reviving a classic, L.A. dessert for LAist — Clifton's strawberry cake. In this book, she shows you how to make the desserts she's famous for although good luck getting your Brown Derby grapefruit cake or white chocolate coconut cake or chocolate truffles to look anywhere near as beautiful as hers.
Baking at République: Masterful Techniques and Recipes
Margarita Manzke, Betty Hallock (2019)
Margarita Manzke, responsible for the exquisite pastries that saved French restaurant République, reveals how she makes standout plum tarts, banana pies, chocolate souffles, salted caramel croissants and xuixos (a deep-fried, cream-filled Catalonian pastry). Sadly, there's no recipe for the buko pie she serves at Sari Sari Store in DTLA so maybe there's a second book in the works?
Dappled: Baking Recipes for Fruit Lovers
Nicole Rucker (2019)
You can find Nicole Rucker's baked goods at assorted restaurants around town (for a brief period, they were also available at her shuttered Fairfax restaurant, Fiona) but if you don't want to hunt around for them, you can try making them yourself. Start with the basics like PB&J thumbprint cookies or an apple crumb slab pie then graduate to sweet corn pudding with blackberries, flourless chocolate and pear cake, tomato pudding, and citrus upside down cake. Then, invite us over to sample the results.
Mother Grains: Recipes for the Grain Revolution
Roxana Jullapat (2021)
Why stick to plain old flour when you could bake with spelt, sorghum, buckwheat, rye and other unconventional grains? Roxana Jullapat, the talented chef and founder of Hollywood restaurant Friends & Family, might convince you to try. Her book includes all sorts of grain-centric recipes from whole grain pizza dough and kamut salad to brioche pecan sticky buns and macadamia and brown butter blondies. Let's be honest. You may come for the doughs and savory dishes but you're going to stay for the sweets and pastries. The book also has a good selection of gluten-free and dairy-free recipes.
Eat Your Drink: Culinary Cocktails
Matthew Biancaniello (2016)
Bartender extraordinaire Matt Biancaniello, formerly of the Hollywood Roosevelt's Library Bar, is known for his dragged-through-the-garden cocktails. Tired of a standard Greyhound? Throw in passion fruit pulp. Bored of a basic Pisco Sour? Get some toyon berries. Want to dip some cherry tomatoes in caramel, place them on a Himalayan salt slab and inject them with apricot-infused tequila? Good luck. The drinks in this book are fabulous, if a bit stunty, and not for the inexperienced mixologist.
Bar Chef: Handcrafted Cocktails
Christiaan Rollich, Carolynn Carreño (2019)
So you want to kick your home cocktail game up a notch but you don't want to get too crazy fancy. Got it. Bartender Christiaan Röllich, who spent years overseeing the cocktail program for Suzanne Goin's Lucques Group of restaurants, has a knack for transforming seasonal herbs and fruits into terrific boozy drinks. His signature drink is the Green Goddess, made with green tea vodka, cucumber, arugula, jalapeno and absinthe, which should make you feel like you're doing something healthy while you imbibe. He offers a good rundown on syrups, spices, tinctures and bitters, al of which should help you even if you stick to your basic Manhattan.
A Treasury of Great Recipes
Vincent Price, Mary Price (1965, 2015)
Maybe you only know Vincent Price as the dapper, stentorian actor from a raft of B-grade horror movies. He had another life (actually, he had many) as a gourmet. On their travels around the world, he and his wife, Mary, asked the chefs at more than 60 of their favorite restaurants — La Pyramide in Paris, Tre Scalini in Rome, Galatoire's in New Orleans, The Pump Room in Chicago — to share the recipes for their most beloved dishes. Featured Los Angeles establishments include Scandia, Perino's and Chavez Ravine, which you may know as Dodger Stadium. They compiled the recipes into a bestselling book packed with anecdotes, travelogues and, in some cases, reproductions of original menus. It's a snapshot of highbrow, "continental" cuisine in mid-century America. In 2015, the Prices' daughter, Victoria, spearheaded the book's re-release in a fancy new edition.
Theme + Kitsch
Holiday Jubilee: Classic & Kitschy Festivities & Fun Party Recipes
Charles Phoenix (2019)
SoCal's most colorful pop culture historian has released something that's equal parts cookbook and "kitschistory" lesson. Phoenix has included 500 images and 21 recipes for holidays throughout the year, from Fried Confetti to Halloween Meatloaf of Rat. The coffee table book is also full of holiday trivia. Did you know that the 1959 Rose Parade featured a float called "Our First Quarrel?!"
Divided into sections for various theme parks (Disneyland, Magic Kingdom, Epcot, Hollywood Studios, Animal Kingdom and California Adventure), this book features 100 recipes. They include classics like the beignets, churros, corn dogs, caramel popcorn and the Dole Whip as well as the mangonada smoothie, pongu lumpia, blueberry cream cheese mousse, Bengal beef skewers, baklava, ronto wraps, chicken waffle sandwiches and Jungle Juleps.
Made In California: The California-Born Diners, Burger Joints, Restaurants & Fast Food that Changed America
George Geary (2021)
This is another history book that’s worth devouring. George Geary shares the stories about restaurants and food entrepreneurs with roots in California, including Swensen’s Ice Cream, A&W Root Beer, Foster’s Freeze, Van de Kamp’s, See’s Candy, Jack in the Box, In-N-Out and Pioneer Chicken. Made in California features both contemporary and historic images, taking the reader down memory lane or illuminating food history.
History Is Delicious
Joshua Lurie (2021)
Joshua Lurie’s illustrated hardcover book for kids explores the history of various dishes and cultural traditions. The L.A. food journalist and founder of FoodGPS.com features sections on Dumplings of the World, History of European Cuisine, Table Settings Around the World and includes a few recipes.
Taco USA: How Mexican Food Conquered America
Gustavo Arellano (2012)
From the loncheras of Orange County to the the tamales of San Francisco to ballpark nachos, Gustavo Arellano's Southern California-centric look at the history of Mexican food features all sorts of fascinating stories many people may not know. Did you know that Glen Bell, who founded the Taco bell chain in 1962, probably got his recipe from Mitla Cafe in San Bernardino?
*NOTE: We chose not to include one recent and prominent L.A.-themed cookbook. When the first words on the inner cover read, "Once considered a culinary wasteland" in reference to Los Angeles, we roll our eyes so hard you can hear them click against our brain stem. Despite the praise this cookbook has received, it isn't essential for anyone, especially Angelenos. This is a cookbook for dimwitted out-of-towners who believe what they read in the New York Times and expect us to feel grateful they've blessed us with their presence. Los Angeles has never been a culinary wasteland. That is a dumb and often racist assumption. Cutesy pictures of hipsters and recipes for charred cucumber gazpacho can't change that.