More than 35 cookbooks have been written, edited, or collaborated on by David Joachim, including The Food Substitutions Bible, which won the International Association of Culinary Professionals award, and the New York Times best-sellers A Man, a Can, a Grill and Mastering the Grill, which he coauthored with Andrew Schloss. His book The Science of Good Food was a finalist for a James Beard Award, an IACP award, and a World Food Media award for Best Food Book. Rustic Italian Cuisine, co-authored with James Beard Award-winning chef Marc Vetri, is his most recent book.
- A Man, a Can, a Plan, a Second Helping: 50 Fast Meals to Satisfy Your Healthy Appetite
- Rustic Italian Food
- A Man, a Can, a Microwave: 50 Tasty Meals You Can Nuke in No Time
- The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques
- Il Viaggio Di Vetri: A Culinary Journey