#New York Times Bestseller

7 books tagged with new york times bestseller, sorted by rating.

Bushcraft 101

by Dave Canterbury

5/5

Survival & Preparedness

How to Cook Everything

by Mark Bittman

5/5

Cookbooks & Food

I Will Teach You to Be Rich

by Ramit Sethi

5/5

Personal Finance & Investing

Ottolenghi Simple

by Yotam Ottolenghi

5/5

Cookbooks & Food

Salt, Fat, Acid, Heat

by Samin Nosrat

5/5

Cookbooks & Food

The Smitten Kitchen Cookbook

by Deb Perelman

5/5

Cookbooks & Food

The Food Lab

by J. Kenji López-Alt

5/5

Cookbooks & Food

Bushcraft 101

by Dave Canterbury

5/5

A New York Times bestseller built around the "5 Cs of Survivability" — cutting tools, covering, combustion devices, containers, and cordage. Canterbury draws on more than two decades of bushcraft experience to teach the fundamental skills for thriving in the woods, not just surviving them.

Survival & Preparedness

How to Cook Everything

by Mark Bittman

5/5

Mark Bittman's modern answer to The Joy of Cooking — 2,000+ unfussy recipes covering every technique a home cook actually uses, written in his trademark practical, no-nonsense voice. Bittman doesn't romanticize cooking; he makes it accessible, and that's why this book has sold millions of copies and earned a permanent spot on countless American kitchen counters.

Cookbooks & Food

I Will Teach You to Be Rich

by Ramit Sethi

5/5

Ramit Sethi's six-week, automation-first system for personal finance: optimize credit cards, set up high-yield checking and savings, automate Roth IRA and 401(k) contributions, build conscious spending around what you actually love. The second edition (2019) is a top-to-bottom rewrite for the modern financial landscape.

Personal Finance & Investing

Ottolenghi Simple

by Yotam Ottolenghi

5/5

Yotam Ottolenghi's answer to readers who loved his earlier cookbooks but found them ambitious for weeknights. Every recipe in Simple meets at least one of six criteria — short on time, ingredients, technique, pantry-only, prepare in advance, or lazy weekend — without sacrificing the bold, vegetable-forward Middle Eastern flavors that made his name.

Cookbooks & Food

Salt, Fat, Acid, Heat

by Samin Nosrat

5/5

Chef and writer Samin Nosrat distills cooking down to four mastering elements — salt for flavor, fat for richness, acid for balance, and heat for transformation. Illustrated by Wendy MacNaughton, this James Beard Award-winning instructional cookbook teaches you to cook well anywhere, from any ingredient, without recipes.

Cookbooks & Food

The Smitten Kitchen Cookbook

by Deb Perelman

5/5

Deb Perelman cooks out of a 42-square-foot New York City kitchen and writes the beloved Smitten Kitchen blog, where she's developed a following of millions for her flexible, forgiving, deeply tested recipes. Her debut cookbook collects 100 new recipes (none from the blog) along with photographs of every dish.

Cookbooks & Food

The Food Lab

by J. Kenji López-Alt

5/5

A 958-page brick of a book in which former MIT engineer J. Kenji López-Alt systematically tests, photographs, and explains the science behind everyday cooking. Why does meat brown? What does brining actually do? Why do some scrambled eggs turn out rubbery? Each chapter is a research paper disguised as a delicious weeknight meal.

Cookbooks & Food