Cookbooks & Food Writing

“As she’s done in so many of her other books, Patricia Wells makes us rethink our ideas about food we love and thought we knew. Here it’s Salad As A Meal. Salads for every season and salads of every kind. The book is a Valentine to what’s fresh and good and beautiful,” writes award-winning cookbook author Dorie Greenspan. I wholeheartedly agree. Wells’ cookbooks are outstanding and her latest is a definitive guide to creating delicious and hearty salads for any occasion. —S.B.

This is a wonderful book to get lost in, but also one to actively cook from and learn from. At Elizabeth David’s Table is an inspirational collection of recipes and advice from the woman who changed the face of British cooking by introducing postwar Britain to Mediterranean foods (like olive oil, pasta, garlic, and fresh herbs). “[Elizabeth David] was James Beard, Julia Child, and MFK Fisher rolled into one…She has so much more to tell us than merely how to cook…reading between the lines you come to understand that what Elizabeth David is really saying is to savor every minute of your life.” —Ruth Reichl

This inside look at how a handful of visionary winemakers (including local vintner Randall Grahm of Bonny Doon Vineyards) has transformed—and been transformed by—the California wine industry over the past four decades is a tale of daring and vision, nature and business, politics and culture. Written by James Beard Award–winning author David Darlington.

In paperback for the first time, this celebrated kitchen classic—brimming with over 150 lovely recipes—is a must-have for adventurous home cooks, chefs, gourmets, and Francophiles alike. “Richard Olney was someone who truly lived what he believed—cooking simply from the garden and drinking wonderful wines from the cellar. His French Menu Cookbook is an inspiration, giving a lasting insight into a special way of life.” —Alice Waters

It’s nearly impossible to express how much I enjoy and appreciate Heidi Swanson’s blog, 101 Cookbooks, as well as her previous book, Super Natural Cooking. Everything about Heidi’s food is gorgeous, seasonal, and delicious. Oh, and healthy, too. Heidi’s focus is certainly on whole, natural, nutritionally packed meals, but the most remarkable thing is that her writing is refreshingly devoid of preaching and judgment. She simply (and beautifully) presents outstanding recipes—including Chanterelle Tacos, Weeknight Curry, and Buttermilk Cake—that will make you want to cook all the time. —S.B.

For busy home cooks looking for quick and easy dinner ideas, it’s hard to beat this new collection from Real Simple magazine. Filled with recipes that aren’t built around processed shortcuts like jarred sauces or precooked rice, but from-scratch ingredients that come together quickly, even hurried cooks will find themselves able to whip up delicious Chicken and Chorizo Tostadas or Salmon with Brown Butter Almonds and Green Beans for dinner. —S.B.

Foose has followed up her James Beard Award– winning book, Screen Doors and Sweet Tea, with another fantastic collection of Southern recipes and stories. From Skillet-Fried Corn to Braised Pork Shoulder, Sugarcane Sweet Potatoes to Custard Pie, you can practically taste southern goodness oozing from the pages. I’m going to spend my summer cooking from this book. —S.B.

“A brilliant collection of recipes for frozen Mexican treats. [Gerson] emphasizes the cultural significance of her recipes to set her collection apart and make it a fun read even for those who don't cook. Paletas, ice pop treats available in every Mexican town, are represented in a range of flavor combinations from traditional strawberry to Gerson’s playful rice pudding. In this luscious book, Gerson proves that ice pops can be a gourmet treat. A surefire classic among the epicurean set.” —Library Journal