The Best Gut-Health Cookbooks

Ball Complete Book of Home Preserving by Judi Kingry, Lauren Devine, and Sarah Page turns summer's bounty into pantry gold that lasts all year.

Ball Complete Book of Home Preserving cover

Flour Water Salt Yeast by Ken Forkish teaches you to bake bakery-quality bread and pizza at home—crispy crust, open crumb, dinner entirely on your own schedule.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] cover

Millions watched Sarah Ahn and her umma cook together online, and now Umma by Sarah Ahn, Nam Soon Ahn, and America's Test Kitchen gives you the whole story—100+ family recipes, kitchen wisdom earned over decades, and the conversations that bind them together.

Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes cover

Japanese Home Cooking by Soneko Sakai and Rick Poon offers over 100 recipes that taste like someone's been cooking this way for generations.

Japanese Home Cooking: Simple Meals, Authentic Flavors cover

The Kimchi Cookbook by Lauryn Chun and Olga Massov proves fermented heat belongs everywhere—from dumplings to risotto to margaritas.

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi cover

Edward Lee's Smoke and Pickles weaves Korean technique and Southern hospitality into 130+ recipes that smoke, pickle, ferment, and fry their way into your kitchen with equal parts warmth and flavor.

Smoke and Pickles: Recipes and Stories from a New Southern Kitchen cover

Ferment your way across 5 continents without leaving home—that's the premise of Karen Solomon's Asian Pickles, which unpacks 75+ recipes from Korea, Japan, China, India, and beyond with the clarity of a friend who's already made every mistake.

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook] cover

Koreatown by Deuki Hong and Matt Rodbard is spicy, funky, fermented, and 100% happening right here in Korean American communities across the country.

My Korea by Hooni Kim introduces home cooks to doenjang, ganjang, and gochujang—the 3 fermented foundations that transform 90 dishes from banchan to stone bowl bibimbap into something you'll cook over and over.

My Korea: Traditional Flavors, Modern Recipes cover

Strawberry ice cream that doesn't need a cow to be creamy—and that's just the start of what Miyoko Schinner delivers in The Vegan Creamery, where plant milks become French soft cheeses, tangy spreads, mozzarella, and rich desserts that taste like the real thing.

The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More (A Cookbook) cover

King salmon and walnut tarator that practically cook themselves—exactly the kind of effortless luxury Renee Erickson, Jess Thomson, and Jim Henkels deliver throughout A Boat, a Whale & a Walrus.

A Boat, a Whale & a Walrus: Menus and Stories cover

Sami Tamimi walks you through Boustany, where vegetables and memory become 100+ reasons to linger at the table.

Boustany: A Celebration of Vegetables from my Palestine [A Cookbook] cover

Books in this list

Ball Complete Book of Home Preserving

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes

Japanese Home Cooking: Simple Meals, Authentic Flavors

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

Smoke and Pickles: Recipes and Stories from a New Southern Kitchen

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Koreatown: A Cookbook

My Korea: Traditional Flavors, Modern Recipes

The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More (A Cookbook)

A Boat, a Whale & a Walrus: Menus and Stories

Boustany: A Celebration of Vegetables from my Palestine [A Cookbook]