by Yotam Ottolenghi and Helen Goh
This is the third cookbook from the London-based Ottolenghi empire and devoted to its desserts, all touched with the distinctive Middle Eastern flavors that mark this Israeli-born chef’s savory dishes: fig, rose petal, saffron, orange blossom, pistachio, spice. It’s a kind of Arabian Nights for those of us with a sweet tooth, with flat-out stunning photography.
by Joshua David Stein,
illustrated by Julia Rothman
By the author and the illustrator of Can You Eat That?, this quirky picture book asks the important young chef questions, like do frozen peas grow on frozen trees? The illustrations are graphically charming rather than representational, which is an appealing approach when talking to kids about food. Imagination is a powerful food, too.
The Chef And The Slow Cooker
by Hugh Acheson
This is the book we’ve been waiting for. Hugh Acheson, of fabulous Georgia restaurants and Top Chef fame, is bringing the CrockPot back in a big, beautiful way. Osso Bucco with Lavender Citrus Gremolata. Pho with Chuck and Rib Eye. While some of the recipes do start with a hot skillet and some searing, the spirit of the slow cooker (and its ease) prevails on every page.
by Isa Chandra Moskowitz and Terry Hope Romero
If you’re looking to make more plantbased choices in your life, this book’s for you. If you’re looking for fresh inspiration for your already vegan lifestyle, this book’s for you too. Even if you’re a dedicated carnivore, this book might be your greatest vegan one-night-stand. The tenyear anniversary edition is updated and revised, with 25 new recipes, beautiful photography, and plenty of flavor for all.
The Imbible: A Cocktail Guide for Beginning and Home Bartenders
by Micah LeMon
Based on the principle that a good drink is no accident, this book offers a practical guide to getting the most out of your bar. LeMon takes two cocktails, the shaken Daiquiri and stirred Manhattan, and gives a master class in foundation, balance, and how to riff creatively on these classics. He also offers a guide to essential tools, flavor profiles, and 40 other fantastic recipes.
America, The Cookbook
by Gabrielle Langholtz
800 home-cooking recipes. 50 essays (one for each state), written by chefs and food experts on the dishes that most reflect that corner of our culinary map. This is the most comprehensive cookbook reflecting the melting pot that is American cuisine we’ve seen in a long time. Travel the country in your kitchen!
Smitten Kitchen Every Day
by Deb Perleman
Deb Perleman started with a beautiful blog. Self-taught, self-deprecating and curious, she’s a home cook’s best girlfriend. Over the last decade, we’ve made our way through the original Smitten Kitchen cookbook so well the pages stick together. This new book offers the sort of recipes we love: from tried and tested, pull-together-after-work crowd pleasers like Haloumi Roast with Zucchini, Eggplant and Tomatoes, to the cure-all to end all: Grandma-Style Chicken Noodle Soup.
They Draw And Cook
by Nate Padavick and Salli Swindell
The idea came from a family vacation. Two creative types, brother and sister illustrators, found themselves in the kitchen: one of them cooking, and one of them painting the food that was cooking. Next thing you know, they’re sourcing hand-illustrated recipes from around the world to build this book of wildly beautiful food stories. From Top Model Salad and Starving Artist Goo-lash to COOOOOOOKIES, this is a visually pleasing, wildly creative look at what kitchen work can inspire.