The Best Cookbooks Best Sellers 2014 - May 2023

Based on the analysis of 9,522 reviews.



Top Choice
Forks Over Knives Cookbook Plant Based product image


Best Value
Simple Thai Food Classic Recipes product image


Forks Over Knives Plan Life Saving product image


Best Seller
The Complete Indian Regional Cookbook 300 Classic Recipes From The Great Regions Of India product image


The Whole 30 The Official 30 Day Guide to Total Health and Food Freedom by Melissa Hartwig Dallas product image


Vegetarian Cookbook Beginners Essential Started product image


Thug Kitchen Eat Like You Give A F ck Hardback 2014 Edition product image


National Geographic Complete Natural Remedies product image


Every Grain Rice Chinese Cooking product image


Chloes Vegan Desserts Exciting Cakes product image

Top Cookbooks Best Sellers 2014 Brands

Del Sroufe

Del Sroufe has worked as boxer and co-owner in Wellness Forum Foods for 2 years, a plant-based meal delivery and catering service which highlights healthy, minimally processed foods, produces a line of “from the bag mixes,” and offers cooking courses to the public. He has functioned in vegan and vegetarian kitchens for 22 decades, such as spending time as a vegan chef. He resides, works, also hamburgers in Columbus, OH.

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Fuchsia Dunlop

Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She had been the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, also has spent a lot of the previous two decades exploring China and its own food. Her first publication, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first novel, and has been listed at the top ten of the Observer's '50 Greatest Speeches of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was nominated for two Main awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating at China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing about food and travel. Her latest book, 'Every Grain of Rice: simple Chinese House Cooking', was printed in 2012.

Fuchsia's articles have appeared in several books, such as The Financial Times, The New Yorker, Gourmet, Saveur, and The Observer. At 2012 she won the James Beard Foundation Award for composing on food culture and traveling.

Fuchsia's favorite Chinese recipe would be Fish-Fragrant Eggplants (yu xiang qie zi).

To learn more, visit Fuchsia's website,

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Melissa Joulwan

Melissa Joulwan is the writer of this bestselling Well Fed cookbook show as well as the award-winning blog, where she writes about her triumphs and failures at the fitness center, at the kitchen, also in life. Her latest cookbook is Properly Fed Weeknights: Complete Paleo Meals in 45 Minutes Or Less (November 1, 2016).

Following a life of yo-yo food and dieting as the enemy, Melissa discovered the paleo diet in 2009 and was happily following it ever since. This year, she also underwent a thyroidectomy. In the wake of the surgery and recovery, she became particularly interested in the diet influences hormones, body composition, disposition, and motivation. Today, Melissa's workouts are equally less likely to include meditation and yoga since lifting heavy items and sprinting to stay in front of this stopwatch.

'Well Fed two' was named one of the greatest books of 2013 from and has been a Washington Post best seller. Her very first thing 'Well Fed' appeared on the Wall Street Journal best sellers list, and she is the author of these recipes at the New York Times bestselling book 'It Starts With Food' by Melissa and Dallas Hartwig. She writes a column for Paleo Magazine and her recipes have been featured in print from Low Sugar Living, Inspire Health, and Where Girls Cook, and on line at,,,, and Men's Journal. She has been a featured chef for U.S. Wellness Meats and Lava Lake Lamb, as well as an instructor in Whole Foods.

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Leela Punyaratabandhu

Leela Punyaratabandhu (conspicuous boon-yuh-RUHT-tuh-puhn) is the writer of Bangkok: Recipes and Stories from the Heart of Thailand and Simple Thai Food: Classic Recipes from the Thai Home Kitchen. She also writes about Thai cuisine on her cooking blog, that was called the best Regional Cuisine site in 2012 by Saveur Magazine. Leela's writing has appeared in CNN, Wall Street Journal, Serious Eats, Food52, along with Dill Magazine. In 2017, Epicurious appointed her one of the 100 Greatest Home Cooks of All Time.

Devoting her time between Chicago and Bangkok, Leela's work focuses on Thai food and Thai restaurants both in the USA and Thailand. She has conducted many interviews with restaurateurs, chefs, and Thai cuisine specialists in both countries.

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