Cookbooks & Food Writing

Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Waters, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques, demystifying such basics as steaming vegetables, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. This book also includes more than 50 delicious recipes for fresh, local, and seasonal meals from Waters and some of her famous and talented friends—including Thomas Keller, Lidia Bastianich, and David Chang.

101 Things I Learned in Culinary School is a fantastic introduction to culinary concepts, from knife skills to the history of food. Simple illustrations and instructions illuminate the inherent beauty of cooking. This little book gives a glimpse into what the culinary world holds in store, both in and after cooking school. A must-have for anyone from aspiring chefs to those who simply love to cook. —Flannery

“One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.” So longtime Gourmet columnist, essayist, and novelist Laurie Colwin begins Home Cooking, one of her many love letters to the joys of food. I could not be more thrilled that this charming book has been reissued, as it is one of my all-time favorites. Colwin shares her kitchen highs (“How to Fry Chicken”) and lows (“Repulsive Dinners: A Memoir”) with readers, and she does so with humor, enthusiasm, and grace. It is lovely reading that will make you treasure time spent sharing food with family and friends. —S.B.

I can hardly contain my excitement! The fabulous David Lebovitz not only has a new cookbook out, but it is a compilation of his best recipes to date. I can’t wait to work my way through his tempting cakes, pies, tarts, custards, cookies, candies, and more. And there’s another reason to celebrate: The Perfect Scoop, Lebovitz’s guide to the pleasures of homemade ice creams, sorbets, granitas, and more, is now available in paperback. The dozens of recipes for delectable frozen treats—from Chocolate-Peanut Butter Ice Cream to Cherry Sorbet to Blood Orange Granita—are just perfect for summer. —S.B.

Whether you are hosting an intimate get-together for a few friends or an outdoor extravaganza for a crowd, let Fiesta At Rick’s be your guide. Chef Rick Bayless, Chicago restaurateur and winner of Bravo’s Top Chef Masters, cooks terrific food and writes excellent cookbooks. His warm, relaxed style and expertise in Mexican cuisine is a stellar combination—and practically guarantees you a delicious meal and a sensational time. —S.B.

Oh, Mario, I am helpless to resist your cookbooks. So many of your recipes have become staples in my repertoire, that I am certain that Molto Gusto will add even more favorites to the list—especially considering that its focus is easy cooking (I’m still learning to juggle time in the kitchen with two toddlers afoot). We all love pasta, pizza, antipasti, and gelato! Can’t wait to dive into this one. —S.B.

Yum! This book is full of delicious recipes and beautiful photos topped off with a dash of history. Pick a drink from the wonderful array of run-based cocktails and pair it with some of the delicious snacks from the back of the book, and you’ll feel as if you’ve been transported to a tropical get-away. Learning some of rum’s history means you can give these drinks your well-informed appreciation and impress your friends with great conversational tidbits. —Nici

This work is a collection of 260 recipes and more from Earthbound Farm—an organic farm started in Carmel in 1984. Local author Myra Goodman emphasizes the importance of including organic products into every meal, yet she acknowledges that such choices may not always be available. Her recipes include Sweet Corn Chowder, Ginger Lime Salmon, Farm Stand Carrot Cake (my next adventure), and tons more! —Adrienne Mages