An invaluable resource to help cooks organize all aspects of their culinary lives

From the author of the Good Cooks series, The Good Cook’s Journal is the perfect place to record all that you’ve learned while reading about and working with ingredients such as salt, pepper, tomatoes, mustard, oils, vinegars, and more.

You can use this journal as your food diary, menu planner, and an organizer, but the purpose it will serve most often is that of a source of inspiration. Here, you can record memorable meals, likes and dislikes of friends and family, and the names and locations of your favorite suppliers and stores.

In addition to offering a convenient place to record your own personal food story, The Good Cook’s Journal may also act as a resource, full of information about seasonal foods, storage requirements, cookbook conversions, and basic recipes that will help you craft your own recipes and menus.

The recipes, tips, suggestions, quotes, and anecdotes throughout this journal will assist you in being a good cook and a happy eater.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Photographer(s): Liza Gershman