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The Blue Apron Cookbook: 165 Essential Recipes and Lessons for a Lifetime of Home Cooking – IACP Award Winner: Build Expertise Through Technique-Driven Instruction and Beautiful Dishes
The Joy of Cooking for a new generation: A collection of easy-to-make, delicious, and original recipes from the kitchens of Blue Apron—the beloved national meal-delivery service—featuring 165 step-by-step, technique-driven dishes that will transform novice cooks into confident home chefs and will excite experienced cooks too.
Named for the uniform of apprentice chefs in professional kitchens, Blue Apron has made its mark from its exemplary meal-delivery service, but its true passion is culinary education—a value that infuses their commitment to providing healthy, sustainably sourced, seasonal foundations for creative cooking.
Now in The Blue Apron Cookbook, this trusted national brand steps into the kitchens of home cooks everywhere, taking its familiar step-by-step instructional style to a new level in a technique-driven cookbook intended to build confidence and expertise through meals that are as beautiful to look at as they are mouth-wateringly delicious to enjoy.
Organized around essential meals that explain both the "how" and the "why" of cooking techniques, The Blue Apron Cookbook excites, educates, and inspires. With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there—as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others.
Today’s cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.
Named for the uniform of apprentice chefs in professional kitchens, Blue Apron has made its mark from its exemplary meal-delivery service, but its true passion is culinary education—a value that infuses their commitment to providing healthy, sustainably sourced, seasonal foundations for creative cooking.
Now in The Blue Apron Cookbook, this trusted national brand steps into the kitchens of home cooks everywhere, taking its familiar step-by-step instructional style to a new level in a technique-driven cookbook intended to build confidence and expertise through meals that are as beautiful to look at as they are mouth-wateringly delicious to enjoy.
Organized around essential meals that explain both the "how" and the "why" of cooking techniques, The Blue Apron Cookbook excites, educates, and inspires. With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there—as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others.
Today’s cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.
400 pages, Hardcover
Published October 24, 2017
338 people are currently reading
262 people want to read
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Displaying 1 - 24 of 24 reviews
June 12, 2025
This is a wonderful cookbook to keep on hand!
Everything shows recipes down to making everything from scratch to include broths, crusts the bread and the sauces!
There isn't a lot of good "quick" recipes, but there is a ton of great recipes to go back to again and again to really personalize all levels of flavor!
5 Stars!
Everything shows recipes down to making everything from scratch to include broths, crusts the bread and the sauces!
There isn't a lot of good "quick" recipes, but there is a ton of great recipes to go back to again and again to really personalize all levels of flavor!
5 Stars!
May 12, 2018
I was not predisposed to like this cookbook. After all, what is Blue Apron but a pricy service for hipsters and over-taxed suburban moms? Just the stereotyped elite that Trump deplorables love to hate. But the Blue Apron crew won me over.
If you’re a newbie in the kitchen — I’m talking about you college kids and divorced men, to quote the great Jonathan Coulter — this is a five-star read. There are explanations on how to do everything — right down to how to literally boil an egg! It’s the beginner’s book to end all beginner’s books!
But even if, like me, you’ve been cooking for decades, there’s plenty of great tips and wonderful recipes. Butterflied Chicken with Herb Vinaigrette (be sure to save that herb vinaigrette recipe to use — well, everywhere), Osso Bucco with Gremolata, Pan-Seared Pork Chops with Apple Cider Sauce, Sole Meunière, Vegetable Tempura, and so many lovely desserts! And Blue Apron’s recipe finally gave me the courage to try to roast a duck! This is the cookbook for everyone!
If you’re a newbie in the kitchen — I’m talking about you college kids and divorced men, to quote the great Jonathan Coulter — this is a five-star read. There are explanations on how to do everything — right down to how to literally boil an egg! It’s the beginner’s book to end all beginner’s books!
But even if, like me, you’ve been cooking for decades, there’s plenty of great tips and wonderful recipes. Butterflied Chicken with Herb Vinaigrette (be sure to save that herb vinaigrette recipe to use — well, everywhere), Osso Bucco with Gremolata, Pan-Seared Pork Chops with Apple Cider Sauce, Sole Meunière, Vegetable Tempura, and so many lovely desserts! And Blue Apron’s recipe finally gave me the courage to try to roast a duck! This is the cookbook for everyone!
April 25, 2018
Although I am a more advanced cook, I found this book to be really unique in its recipes and presentation. Photos are prevalent throughout the book to show cooks how the recipe should look at each stage of development. Have to say that my favorite part of the book was definitely in the selection. Unique recipes some with simple prep and some with more extravagant. Because the better chunk of recipes were heavy, this is not a book I will use regularly, but definitely for special occasions.
January 13, 2018
I've seen so many commercials for Blue Apron and wanted to know more of their backgrounds and services they provide. The cookbook was filled with basic recipes and cooking tips featured on the cards they send you with the food in the package. I am all for cooking your own dinner but this cookbook like most was pretty basic and did not have many creative dishes featured. That is my only critique of this book. However, the book provides enhanced photos and step-by-step instructions which makes it easier for the reader to follow along and cook the featured recipe.
August 19, 2020
Good Cookbook, Unacceptable Index
Blue Apron is a company that sends “meals in a box”: prepped ingredients and detailed instructions delivered weekly to your door, ready for you to finish on the stove or oven. I don’t subscribe to their service, but their menus looked intriguing enough that, when I saw they had a cookbook, I decided to give it a try.
As a self-taught cook, I need a lot of hand-holding – step by step instructions, lots of pictures of what things should look like at each stage of the process, and clear notes about what kind of equipment is needed. The Blue Apron Cookbook does all that, and I happily recommend it, especially to beginner-level home chefs like me who want to make fancier looking (but still easy) meals.
There’s the usual chapter on stocking your kitchen (equipment and staples), and thankfully it tells you something I wish more cookbooks did: define what a “medium” this or a “large” that really means. It’s annoying when a recipe says “use a medium pot” and you’re left wondering “okay, does your ‘medium” mean my ‘medium?’” So, points earned, here.
Recipes are divided into chapters both by type of methods (e.g., braises and roasts) and by type of meal (sandwiches and risottos). Directions are step-by-step and have plenty of pictures, and always tell you up front what equipment you need. There are helpful tips and sidebars, such as how to clean leeks or capers, and suggested variations.
None of the recipes are difficult, though I think sometimes some are aimed at higher than average budgets; how many of us have leftover roast lamb for sandwiches? Still, there aren’t any real budget-busters in here either, particularly if you ignore their constant admonitions to buy the “freshest, best ingredients.” Sometimes, the pack of Foster Farms breasts on-sale will have to do.
I’ve only made a few of the recipes so far, but they were delicious: for instance the white risotto with parmigiano-reggiano and the crispy-seared chicken thighs with mushrooms. I’m looking forward to cooking my way through the whole book.
I have two complaints about the book: one niggling and one serious. The minor criticism is their constant use of the word “flavorful.” Honestly guys, there are synonyms and you can look them up online.
More seriously, this Kindle version (I own both hardcover and Kindle versions) commits the egregious sin of having a flat index – no tappable links. Page numbers in the index don’t match the page numbers in the e-book do not match the page numbers in the index, so you have to search manually. That’s inexcusable for such a nice cookbook and this far into the age of e-books. So, one star deducted.
That aside, I do like the Blue Apron Cookbook quite a bit and recommend it for people looking for impressive, tasty yet easy to make recipes in a book that has instructional value.
Blue Apron is a company that sends “meals in a box”: prepped ingredients and detailed instructions delivered weekly to your door, ready for you to finish on the stove or oven. I don’t subscribe to their service, but their menus looked intriguing enough that, when I saw they had a cookbook, I decided to give it a try.
As a self-taught cook, I need a lot of hand-holding – step by step instructions, lots of pictures of what things should look like at each stage of the process, and clear notes about what kind of equipment is needed. The Blue Apron Cookbook does all that, and I happily recommend it, especially to beginner-level home chefs like me who want to make fancier looking (but still easy) meals.
There’s the usual chapter on stocking your kitchen (equipment and staples), and thankfully it tells you something I wish more cookbooks did: define what a “medium” this or a “large” that really means. It’s annoying when a recipe says “use a medium pot” and you’re left wondering “okay, does your ‘medium” mean my ‘medium?’” So, points earned, here.
Recipes are divided into chapters both by type of methods (e.g., braises and roasts) and by type of meal (sandwiches and risottos). Directions are step-by-step and have plenty of pictures, and always tell you up front what equipment you need. There are helpful tips and sidebars, such as how to clean leeks or capers, and suggested variations.
None of the recipes are difficult, though I think sometimes some are aimed at higher than average budgets; how many of us have leftover roast lamb for sandwiches? Still, there aren’t any real budget-busters in here either, particularly if you ignore their constant admonitions to buy the “freshest, best ingredients.” Sometimes, the pack of Foster Farms breasts on-sale will have to do.
I’ve only made a few of the recipes so far, but they were delicious: for instance the white risotto with parmigiano-reggiano and the crispy-seared chicken thighs with mushrooms. I’m looking forward to cooking my way through the whole book.
I have two complaints about the book: one niggling and one serious. The minor criticism is their constant use of the word “flavorful.” Honestly guys, there are synonyms and you can look them up online.
More seriously, this Kindle version (I own both hardcover and Kindle versions) commits the egregious sin of having a flat index – no tappable links. Page numbers in the index don’t match the page numbers in the e-book do not match the page numbers in the index, so you have to search manually. That’s inexcusable for such a nice cookbook and this far into the age of e-books. So, one star deducted.
That aside, I do like the Blue Apron Cookbook quite a bit and recommend it for people looking for impressive, tasty yet easy to make recipes in a book that has instructional value.
August 19, 2020
Good Cookbook, Unacceptable Index
Blue Apron is a company that sends “meals in a box”: prepped ingredients and detailed instructions delivered weekly to your door, ready for you to finish on the stove or oven. I don’t subscribe to their service, but their menus looked intriguing enough that, when I saw they had a cookbook, I decided to give it a try.
As a self-taught cook, I need a lot of hand-holding – step by step instructions, lots of pictures of what things should look like at each stage of the process, and clear notes about what kind of equipment is needed. The Blue Apron Cookbook does all that, and I happily recommend it, especially to beginner-level home chefs like me who want to make fancier looking (but still easy) meals.
There’s the usual chapter on stocking your kitchen (equipment and staples), and thankfully it tells you something I wish more cookbooks did: define what a “medium” this or a “large” that really means. It’s annoying when a recipe says “use a medium pot” and you’re left wondering “okay, does your ‘medium” mean my ‘medium?’” So, points earned, here.
Recipes are divided into chapters both by type of methods (e.g., braises and roasts) and by type of meal (sandwiches and risottos). Directions are step-by-step and have plenty of pictures, and always tell you up front what equipment you need. There are helpful tips and sidebars, such as how to clean leeks or capers, and suggested variations.
None of the recipes are difficult, though I think sometimes some are aimed at higher than average budgets; how many of us have leftover roast lamb for sandwiches? Still, there aren’t any real budget-busters in here either, particularly if you ignore their constant admonitions to buy the “freshest, best ingredients.” Sometimes, the pack of Foster Farms breasts on-sale will have to do.
I’ve only made a few of the recipes so far, but they were delicious: for instance the white risotto with parmigiano-reggiano and the crispy-seared chicken thighs with mushrooms. I’m looking forward to cooking my way through the whole book.
I have two complaints about the book: one niggling and one serious. The minor criticism is their constant use of the word “flavorful.” Honestly guys, there are synonyms and you can look them up online.
More seriously, this Kindle version commits the egregious sin of having a flat index – no tappable links. Page numbers in the index don’t match the page numbers in the e-book, so you have to search manually. That’s inexcusable for such a nice cookbook and this far into the age of e-books. So, one star deducted.
That aside, I do like the Blue Apron Cookbook quite a bit and recommend it for people looking for impressive, tasty yet easy to make recipes in a book that has instructional value.
Blue Apron is a company that sends “meals in a box”: prepped ingredients and detailed instructions delivered weekly to your door, ready for you to finish on the stove or oven. I don’t subscribe to their service, but their menus looked intriguing enough that, when I saw they had a cookbook, I decided to give it a try.
As a self-taught cook, I need a lot of hand-holding – step by step instructions, lots of pictures of what things should look like at each stage of the process, and clear notes about what kind of equipment is needed. The Blue Apron Cookbook does all that, and I happily recommend it, especially to beginner-level home chefs like me who want to make fancier looking (but still easy) meals.
There’s the usual chapter on stocking your kitchen (equipment and staples), and thankfully it tells you something I wish more cookbooks did: define what a “medium” this or a “large” that really means. It’s annoying when a recipe says “use a medium pot” and you’re left wondering “okay, does your ‘medium” mean my ‘medium?’” So, points earned, here.
Recipes are divided into chapters both by type of methods (e.g., braises and roasts) and by type of meal (sandwiches and risottos). Directions are step-by-step and have plenty of pictures, and always tell you up front what equipment you need. There are helpful tips and sidebars, such as how to clean leeks or capers, and suggested variations.
None of the recipes are difficult, though I think sometimes some are aimed at higher than average budgets; how many of us have leftover roast lamb for sandwiches? Still, there aren’t any real budget-busters in here either, particularly if you ignore their constant admonitions to buy the “freshest, best ingredients.” Sometimes, the pack of Foster Farms breasts on-sale will have to do.
I’ve only made a few of the recipes so far, but they were delicious: for instance the white risotto with parmigiano-reggiano and the crispy-seared chicken thighs with mushrooms. I’m looking forward to cooking my way through the whole book.
I have two complaints about the book: one niggling and one serious. The minor criticism is their constant use of the word “flavorful.” Honestly guys, there are synonyms and you can look them up online.
More seriously, this Kindle version commits the egregious sin of having a flat index – no tappable links. Page numbers in the index don’t match the page numbers in the e-book, so you have to search manually. That’s inexcusable for such a nice cookbook and this far into the age of e-books. So, one star deducted.
That aside, I do like the Blue Apron Cookbook quite a bit and recommend it for people looking for impressive, tasty yet easy to make recipes in a book that has instructional value.
July 8, 2021
I am familiar with the blue apron meal program and so was disappointed by their cookbook. They must have a lot of analytics on consumer preferences but it didn't show up. i found the recipes a hard tilt toward chicken, so if you like chicken - there is a lot here for you. But in terms of creative dishes - meh! I mean, not to be harsh, they do have some good recipes, i just thought they would present a higher game plan.
November 18, 2021
Great book with many illustrations
As a chef i highly recommend this book to anyone who either wants to learn from a reliable source or someone who simply wished to advance their skills. All recipes are triple tested and the step by step illustrations will guide you from beginners to end on each.
As a chef i highly recommend this book to anyone who either wants to learn from a reliable source or someone who simply wished to advance their skills. All recipes are triple tested and the step by step illustrations will guide you from beginners to end on each.
January 7, 2020
I was hoping that this would feature some of the fun and unique recipes that Blue Apron sends to their customers, but this is actually a learn how to cook the basics type of cookbook. Not bad, but nothing that piqued my interest.
December 4, 2022
it surpassed expectations
I knew it was going to be a good book but I didn’t expect it to be as good as it is. The pictures are simple but clear. The directions are easy and it’s a good beginner to intermediate cookbook.
I knew it was going to be a good book but I didn’t expect it to be as good as it is. The pictures are simple but clear. The directions are easy and it’s a good beginner to intermediate cookbook.
February 25, 2021
Almost all the recipes in this book are non-vegetarian. Hardly anything is cooked without meat or eggs. And everything is pretty boring and flavorless.
August 4, 2023
Like going to cooking school - would be great for a wedding gift
December 17, 2018
When it comes to cookbooks, I'm a bit bias so I will mostly rate it 4 or 5. I enjoy flipping through pages of delicious foods. It inspires me to hone my cooking skills (which also includes presentation).
It goes without saying I really enjoyed reading and flipping through this book. If you want to hone your cooking skills to professional level this is a great starter book. I liked the beginning of the book which gives great cooking techniques, food storage tips, and tools you'd need to make the dishes presented in the cookbook. Some of the dishes require advanced cooking skills. I liked the meat recipes but not really the lasagna. I liked some of the simple and authentic recipes that seem great for dinner parties and holidays.
It goes without saying I really enjoyed reading and flipping through this book. If you want to hone your cooking skills to professional level this is a great starter book. I liked the beginning of the book which gives great cooking techniques, food storage tips, and tools you'd need to make the dishes presented in the cookbook. Some of the dishes require advanced cooking skills. I liked the meat recipes but not really the lasagna. I liked some of the simple and authentic recipes that seem great for dinner parties and holidays.
May 15, 2018
I rarely review cookbooks. After using Blue Apron a bit off and on for a while, I realized that what I mostly appreciated were the little recipe cards which included a full meal (main, two sides, etc.). I loved that concept. I keep a well-stocked kitchen and regularly go to the grocery store so I don't need individual ingredients sent to me. I know it's my fault for not taking a look inside before I ordered this, but their cookbook is not at all like their business model. It's just a regular cookbook and doesn't include the full meals like their service does. I get tired of menu planning and thought this would be a good resource, but alas, it's just another cookbook on my shelf..
May 3, 2018
I very rarely find cookbooks that 1) have recipes that I can actually eat, but 2) take the time to teach me the meaning of braise and then give me multiple ingredients to then braise. And the book follows the same layout with braise, roast, poach, pan sear and on and on. This is my kind of cookbook as I am a moron in the kitchen and couldn't tell you what spice went with what, let alone how to cook something on the fly. Don't even ask me how to cobble something together and call it dinner.
November 17, 2017
This book is an awesome resource!!! If you know how to cook but want some more basic technique skills this book is the awesomest of awesome. There are tons of pictures to show step by step, tons of explaining so that the person cooking can understand what they are doing. The recipes are perfect for those just trying things out. Perfect!!!
January 27, 2022
I really like this general cookbook and it has a lot of pictures and explanations. Having read it I feel, for me personally, a spiral bound coated version like my BHG cookbook would be far more useful for my cooking style, or at the very least a large easy-read hardcover like the joy of cooking.
November 6, 2017
In addition to recipes, this book has a lot of useful info about various types/uses of cookware, stocking a pantry, etc.
February 6, 2018
good clean how-to manual of real food you can actually make.
May 5, 2018
It's a good cookbook I just expected more than it delivered.
July 10, 2018
Excellent resource for cooks of all levels of expertise.
August 2, 2018
I really like it. It has solid recipes nothing particularly new but sometimes you need the basics. Beautiful photos.
January 1, 2021
Marketed as a basics cookbook, but to me it feels a bit more complicated than it needs to be.
December 31, 2017
Definitely written for kitchen novices, but very well done. Chapters are divided by technique (I.e. braising, roasting, frying), and include an introduction with a bit of history, recommendations for the best foods to make with each technique, and some basic tips for guidance. This is followed by a selection of core recipes using a variety of ingredients (braised beef and braised Brussels sprouts, for example), all of which are illustrated with beautiful photos, including how-to photos that break down techniques.
A great gift for people learning or re-learning how to cook. A very nice reference for cookbook collections in general.
A great gift for people learning or re-learning how to cook. A very nice reference for cookbook collections in general.
Displaying 1 - 24 of 24 reviews