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Amazon Prime Day, like Christmas and the Fourth of July, comes just once a year. There aren’t too many flash sales, or what Amazon calls lightning deals, on cookbooks this year, but there are a few to watch out for today:
Modernist Cuisine: The Art and Science of Cooking
List price: $625 | Lightning: $380.86
Savings: 39% | Expires at 3:45 p.m. ET
The Haven's Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen
List price: $35 | Lightning: $19.03
Savings: 46% | Expires at 5 p.m. ET
Starting later today:
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
As in years past, Amazon has released a coupon (use code PRIMEBOOKS17) for print books: Get $5 off any book $15 or over. This doesn’t sound like much, but paired with some of Amazon’s existing discounts off cookbook cover prices, it can yield over 60 percent in savings. Here are our picks on what to use this precious code for, and a breakdown of how much you’ll save on each book.
Out of Line: A Life of Playing with Fire
by Barbara Lynch
List price: $26 | Sale price: $15.47
With code: $10.47 | Savings: 60%
From a recent Eater book club selection: “Out of Line is easily on par with Comfort Me With Apples, Kitchen Confidential, and Blood, Bones, and Butter. When I heard it was coming out this spring, I was delighted because not enough people know the name Barbara Lynch — Boston’s most-acclaimed chef — and fewer know how hard she’s worked to get to the top.” —Daniela Galarza
Koreatown: A Cookbook
by Deuki Hong and Matt Rodbard
List price: $30 | Sale price: $17.08
With code: $12.08 | Savings: 60%
From Eater’s 2016 spring book preview package: “Koreatown first and foremost focuses on encouraging home cooks to dive deep into not just a single Korean ingredient or to drop some kimchi on an occasional dish, but to try on an entirely new culinary approach for size. [The authors] strongly encourage using only properly sourced Korean ingredients, and the suggested equipment includes a kimchi fridge. Interspersed with recipes are portraits of the restaurants, people, and traditions that make up one of America's most important culinary traditions.” —Hillary Dixler
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
List price: $35.00 | Sale price: $18.33
With code: $15.33 | Savings: 63%
From Eater’s 2012 preview: “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here’s Flour Water Salt Yeast by Ken Forkish of Portland, Oregon’s Ken’s Artisan Bakery and Ken’s Artisan Pizza. Forkish’s book painstakingly illustrates the fundamentals of bread and pizza making, so if you’ve been meaning to get into yeast based-doughs, get on it.” —Paula Forbes
Taste and Technique: Recipes to Elevate Your Home Cooking
by Naomi Pomeroy
List price: $40 | Sale price: $20.38
With code: $15.38 | Savings: 63%
From Eater’s fall 2016 book preview: “As the title suggests, the book’s goal is to pass along the ‘building blocks’ with which full meals can be built. The crash course in technique starts with her list of essential sauces (from hazelnut romesco to demi-glace), then moves to a diverse mix of traditional and updated starters, vegetables, and mains (such as lacquered duck confit, a two-day process), and concludes with a pantry section featuring ‘secret weapons’ like fried garlic chips and Champagne-poached apricots.” —Erin DeJesus
Lucky Peach: Power Vegetables
by Peter Meehan and the editors of Lucky Peach
List price: $35 | Sale price: $17.98
With code: $12.98 | Savings: 63%
From Eater’s fall 2016 book preview: “Editor Peter Meehan takes the lead on this one, as he did on the magazine's very first cookbook: Lucky Peach Presents 101 Easy Asian Recipes. The goal here is to create ‘mostly vegetarian’ recipes for the home cook, with an Amazon description promising ‘BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING’ (caps as seen on Amazon). —Hillary Dixler
In My Kitchen: A Collection of New and Favorite Vegetarian Recipes
by Deborah Madison
List price: $32.50 | Sale price: $16.79
With code: $11.79 | Savings: 64%
From the publisher: “In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like roasted Jerusalem artichoke soup with sunflower sprouts; fennel shaved with tarragon and walnuts; and olive oil, almond, and blood orange cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.”
Milk Bar Life: Recipes and Stories
by Christina Tosi
List price: $35 | Sale price: $17.59
With code: $12.59 | Savings: 64%
From Eater’s 2015 review: “The palates, techniques, and skill sets might be all over the map — you’ll find everything from pickled strawberry jam to honey-butter kale to an icebox cake made with grape jelly, Cool-Whip, and Ritz crackers — but they’re unified by their sheer Tosi-ness, all cockeyed in that uniquely Milk Bar way that echoes the basements-and-glitter energy of the bakery itself.” —Helen Rosner
Jack's Wife Freda: Cooking From New York's West Village
by Dean Jankelowitz and Maya Jankelowitz
List price: $30 | Sale price: $15.59
With code: $10.59 | Savings: 65%
From Eater’s weekend recipe series: “In Jack’s Wife Freda, fans will find many of their favorite dishes from the menu, including the kefta kebabs, halloumi, rack of lamb, and gooey malva pudding. But like the restaurant, the book isn’t just for those who live in the neighborhood. It’s for anyone who loves throwing a party over a simple meal.” —Daniela Galarza
Notes on a Banana: A Memoir of Food, Love, and Manic Depression
by David Leithe
List price: $26.99 | Sale price: $15.00
With code: $10.00 | Savings: 62.9%
From the book’s cover blurb: "An honest look at overcoming a life fraught with anguish and obstacles . . . Leite [is] one of the best food writers of our generation. Notes on a Banana is the brutally forthright story of a man who found love, and finally his calling... in the kitchen." —David Lebovitz
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
by Yotam Ottolengi
List price: $35 | Sale price: $19.42
With code: $14.42 | Savings: 59%
From the NYT review: “Ottolenghi’s book Plenty rose to be a best seller in Britain on its release last year (it appeared here several months ago), and is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don’t need meat to produce over-the-top food.” —Mark Bittman, New York Times
Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
by Ina Garten
List price: $35 | Sale price: $19.28
With code: $14.28 | Savings: 59%
From the publisher: “Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes — crowd-pleasers like lobster corn chowder, Tuscan lemon chicken, and easy sticky buns —demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.”
Shake Shack: Recipes & Stories
by Randy Garutti and Mark Rosati
List price: $26 | Sale price: $16.16
With code: $11.16 | Savings: 57%
From Eater’s book preview: “Organized by menu item, each major category — burgers, chicken sandwiches, fries, concretes — gets its own ‘Anatomy’ section. This is where some of Shake Shack’s secrets are revealed, such as hints about the Pat LaFrieda burger blend, the brand of chocolate sprinkles used in chocolate concretes, and the type of salt that seasons those crinkle cut fries.” —Daniela Galarza
The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau
by Abraham Conlon
List price: $35 | Sale price: $17.98
With code: $12.98 | Savings: 63%
From Eater’s fall 2016 book package: “The cookbook — written with Hugh Amano, Fat Rice's opening sous chef — captures the exuberance of eating at the restaurant and reveling in Conlon and Lo's fascination with Macau. Fans of Fat Rice will find recipes for many of the menu's staple dishes, including po kok gai (chicken in coconut curry with potato and chorizo), greens stir-fried with green papaya and mackerel chutney, pork braised with tamarind, and of course the arroz gordo.” —Bill Addison
The Del Posto Cookbook
by Mark Ladner
List price: $50 | Sale price: $26.83
With code: $21.83 | Savings: 56%
From Eater’s fall 2016 book package: “The New York restaurant has been the jewel in the Batali/Bastianich empire since it opened over 10 years ago, and now there’s a cookbook to celebrate that fact. The publishers have taken care to emphasize that this book is truly intended for ambitious home cooks — that Ladner's recipes, while undoubtedly sophisticated, have been presented here for non-professional readers.” —Hillary Dixler
Zahav: A World of Israeli Cooking
by Michael Solomonov and Steve Cook
List price: $35 | Sale price: $19.03
With code: $14.03 | Savings: 60%
From Eater’s 2015 cookbook preview: “Eater National 38 member Zahav’s modern approach to Israeli cooking makes for the kind of book that will redefine the conversation around Middle Eastern cuisine in America. And yes, a recipe for the restaurant’s iconic hummus is included.”
The NoMad Cookbook
by Daniel Humm and Will Guidara
List price: $100 | Sale price: $40.20
With code: $35.20 | Savings: 65%
From Eater’s 2015 cookbook preview: “The high-concept, beautiful-object cookbook of the season (with a $100 price tag to match), The NoMad Cookbook features a ‘secret' cocktail book hidden in a back panel. Recipes from the Manhattan restaurant and bar are paired with stylish photography from Francesco Tonelli.”
Rice Noodle Fish: Deep Travels Through Japan’s Food
by Matt Goulding
List price: $35.00 | Sale price: $15.35
With code: $10.35 | Savings: 70%
From Eater’s fall 2015 cookbook preview: “More travelogue than travel guide, Rice Noodle Fish will excite any lover of Japanese food, travel writing, or vintage No Reservations episodes. It makes sense that the book is published by Roads & Kingdoms with Anthony Bourdain. Like Bourdain, Goulding is here to entice the reader to experience the world as fully as possible.” —Hillary Dixler
NOPI: The Cookbook
by Yotam Ottolenghi
List price: $40 | Sale price: $19.20
With code: $14.20 | Savings: 65%
From Eater’s 2015 winter preview: “Ottolenghi's NOPI: The Cookbook will focus on recipes from his London fine-dining restaurant Nopi. Co-authoring is Ramael Scully, Nopi's head chef. Per the catalog, ‘Scully's Asian roots collide with Ottolenghi's Middle Eastern influences to create gorgeous dishes — Burrata with Blood Orange, Coriander Seeds, and Lavender Oil; King Prawns with Pernod, Tarragon, and Feta; Persian Love Rice with Burnt Butter and Tzatziki — that are all within reach of the home cook.’” —Hillary Dixler
Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner
by Giada De Laurentiis
List price: $35 | Sale price: $17.83
With code: $12.83 | Savings: 63%
From the publisher: “Here is Giada at her most inventive — and at her most laid-back. Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. With gorgeous color photographs and intimate home snapshots of Giada and her family, Weeknights with Giada is a welcome handbook of fantastic recipes and surefire Monday-to-Friday strategies for every home cook.”
Ten Restaurants That Changed America
by Paul Freedman
List price: $35 | Sale price: $17.98
With code: $12.98 | Savings: 63%
From Eater’s 2016 fall book preview: “For a book that sounds like an overgrown listicle, Ten Restaurants That Changed America is a surprisingly dense history of the United States over the last 200 years, one that touches on the evolution of not just food, taste, and culture, but also race, gender, and class.” —Matt Buchanan
Land of Fish and Rice: Recipes from the Culinary Heart of China
by Fuchsia Dunlop
List price: $35 | Sale price: $17.98
With code: $12.98 | Savings: 63%
From Eater’s 2016 fall book preview: “A region nicknamed ‘the land of fish and rice’ (yu mi zhi xiang) deserves its due, and Dunlop aims to introduce traditional Jiangnan dishes to a new audience. ... No matter what's on the menu, these recipes, with their emphasis on seasonality, invite cooks to highlight and celebrate, but never overwhelm, the stars of a dish.” —Sonia Chopra
