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51 public cookbooks to read, cook from, and fork.

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Pizza DoughLibrary · 11

American ChainsChefAmerican ChainsThe doughs behind the big names — reverse-engineered clones of the pizzas a lot of us grew up on.CaliforniaChefCaliforniaIngredient-forward West Coast pies — softer, slightly sweet doughs built for adventurous toppings.Chicago Deep-DishChefChicago Deep-DishThe knife-and-fork pie — a short-kneaded, biscuit-like crust built tall in a deep pan and layered cheese-first.Cracker & TavernChefCracker & TavernThin, crisp, and cut into squares — the cracker and tavern-style crusts of the Midwest.DetroitChefDetroitSquare, thick, and caramelized at the edges — a high-hydration pan dough that fries crisp in an oiled steel pan.NeapolitanChefNeapolitanNaples' blistered, tender original — soft 00-flour doughs, minimal yeast, and a fast, fierce bake.New YorkChefNew YorkThe foldable, chewy classic — thin through the middle with a crisp, airy rim. Built on Tom Lehmann's high-gluten formula and a cold ferment.Roman al TaglioChefRoman al TaglioRome's pizza by the cut — a slow, very wet dough baked in sheets, light and crackly with a custardy interior.SicilianChefSicilianA tall, airy pan pizza with an open, focaccia-like crumb — high hydration, plenty of olive oil.Sourdough & PrefermentsChefSourdough & PrefermentsNaturally leavened and preferment-built doughs — wild-yeast cultures, biga, poolish and sponges, across styles.Thick & PanChefThick & PanTall, soft, pan-baked pies — from retro Pizza Hut Thick 'n Chewy to deep, chewy pan crusts.

World KitchenLibrary · 38

AlgerianChefAlgerianDishes from Algerian cooking.ArgentinaChefArgentina

More cookbooks

The Family TableFamilyThe Family TableIt started as a shoebox of index cards in Wendy's kitchen — Cecil's pies, Shelby's slow-cooker Sundays, Joe's sauces. Now it lives here, so the recipes outlast the cards and everyone cooks from the same page.The Wittenberg Family CookbookFamilyThe Wittenberg Family Cookbook

Dishes from Argentina cooking.

AustralianChefAustralianDishes from Australian cooking.

BritishChefBritishHearty pub and home cooking from the British Isles.

CanadianChefCanadianDishes from Canadian cooking.

ChineseChefChineseStir-fries and savory staples of Chinese home cooking.

CroatianChefCroatianDishes from Croatian cooking.

EgyptianChefEgyptianDishes from Egyptian cooking.

FilipinoChefFilipinoDishes from Filipino cooking.

FranceChefFranceDishes from France cooking.

GreekChefGreekDishes from Greek cooking.

IndiaChefIndiaDishes from India cooking.

IrishChefIrishDishes from Irish cooking.

ItalianChefItalianPasta, risotto, and the rustic classics of the Italian table.

JamaicanChefJamaicanDishes from Jamaican cooking.

JapaneseChefJapaneseDishes from Japanese cooking.

KenyanChefKenyanDishes from Kenyan cooking.

MalaysianChefMalaysianDishes from Malaysian cooking.

MexicanChefMexicanVibrant, chile-rich dishes from the Mexican kitchen.

MoroccanChefMoroccanDishes from Moroccan cooking.

NetherlandsChefNetherlandsDishes from Netherlands cooking.

NorwayChefNorwayDishes from Norway cooking.

OtherChefOtherDishes that don't sit neatly under one cuisine.

PolishChefPolishDishes from Polish cooking.

PortugueseChefPortugueseDishes from Portuguese cooking.

RussianChefRussianDishes from Russian cooking.

Saudi ArabianChefSaudi ArabianDishes from Saudi Arabian cooking.

SlovakiaChefSlovakiaDishes from Slovakia cooking.

SpanishChefSpanishDishes from Spanish cooking.

SyrianChefSyrianDishes from Syrian cooking.

ThaiChefThaiHot, sour, salty, sweet — the balance of Thai cooking.

TunisianChefTunisianDishes from Tunisian cooking.

TurkishChefTurkishDishes from Turkish cooking.

UkrainianChefUkrainianDishes from Ukrainian cooking.

United StatesChefUnited StatesDishes from United States cooking.

UruguayanChefUruguayanDishes from Uruguayan cooking.

VenezuelaChefVenezuelaDishes from Venezuela cooking.

VietnameseChefVietnameseDishes from Vietnamese cooking.

Recipes we actually cook — passed around the family for years.