Cooking

The newest book from best-selling chef Yotam Ottolenghi is packed with more of the Middle Eastern–flavored, vegetable-focused food that he is known (and loved) for, but all of the recipes are either quick to make, use few ingredients, or can be made ahead. If you think that sounds too good to be true, fear not: Ottolenghi Simple absolutely delivers. This outstanding collection is filled with food that you’ll want to eat all the time—and with the easy-to-follow recipes, you can. - S.B.

I don’t know how Ina Garten does it, but she’s out with her eleventh Barefoot Contessa cookbook, and it is as awesome as ever. From seriously delicious appetizers (Warm Dates with Blue Cheese and Prosciutto) to fabulous salads, sides, and main dishes (Chicken Thighs with Creamy Mustard Sauce), Garten excels at putting together recipes that are super appealing, doable, and delicious. I just can’t quit her—and would never want to try. - S.B.

I think of myself as a cocktail enthusiast rather than a snob, and I found kindred spirits in the gentlemen behind the New York City bar Death & Co. They break down each of the five basic cocktails so that you understand each component, and then show you ways the drinks can be altered to suit your taste and the occasion. There are plenty of recipes and recommendations for good, locally sourced spirits. My favorite aspect, though, is that they teach you how to go about mixing things up yourself! - Jax

“Until now there has not been a comparable book in the English language that dives so deeply into the food culture of Northern Thailand. Austin has compiled an incredible collection of recipes and insights, as shown to him by the generous and talented cooks of the region whose stories he tells, highlighting their proud culinary techniques and traditions along the way. The Food of Northern Thailand is now my go-to reference for this amazing cuisine; it should be yours, too.” —Andy Ricker, chef/owner Pok Pok Restaurants

I have been eagerly awaiting this cookbook since I started reading San Francisco Chronicle columnist Nik Sharma’s blog A Brown Table. Sharma, who was born in Bombay, brings flavors and techniques from different countries and cultures to his cooking. His food (not to mention his stunning photography) is impossible to resist, and I think he is going to have a huge impact on how many Americans cook, the way that Yotam Ottolenghi has in the past decade. This book is a knockout, filled with outstanding recipes like Fingerlings with Crispy Sage & Garlicky Kefir Crème Fraîche, and Pulled Pork Tacos with Apple and Serrano Slaw. - S.B.

Numerous recipes from Julia Turshen’s previous book, Small Victories, are on permanent rotation at our house, and I anticipate the same thing happening with Now & Again. Turshen has a love for leftovers and her latest collection is filled with recipes for terrific original dishes (like Stuffed Mushrooms with Walnuts, Garlic & Parsley), and suggestions for turning leftovers into something new (Penne ai Fungi). Organized by season, then by occasion, this book is packed with delicious food you’ll want to eat again and again. - S.B.

Everything about this cookbook is beautiful, from the photography to the writing. Whether about the showstopping Tahcheen-E-Morgh (Baked Saffron Yogurt Rice with Chicken) topped with barberries and pistachios or the everyday Masst-O-Khiar (Yogurt Cucumber), Deravian’s descriptions of the aromas and flavors of her family’s Persian food make these recipes irresistible. Prepare to be seduced. - S.B.

Dorie Greenspan is a renowned baker but she is also a fantastic cook (as evidenced in her previous book, Around My French Table, which won the IACP Cookbook of the Year award). In Everyday Dorie, she shares recipes for the kinds of food she likes to make for herself, her friends, and her family every day—from soups and salads to vegetable and meat dishes and, happily, desserts. Greenspan is charming and unpretentious (both on and off the page), and her joy is infectious. You’ll wish you were a guest at her house, but this is the next best thing. - S.B.

Noma chef René Redzepi and director of fermentation David Zilber have been working to perfect a myriad of fermentation techniques for drinks, snacks, main dishes, and desserts. The Noma Guide is aimed at the ambitious home chef and has a clean and modern design, clearly laid out steps, and more than 700 instructional photos. - Megan

Growing up, our family celebrated special occasions by going out for Basque food. The food was delicious, and the people, warmth, and atmosphere cast their spell. I am forever trying to make that magic when I cook Basque food at home, and this new book will be a great assist. Chef Frank Stitt says, “Basque Country is one of the most heartfelt, exciting books on food I’ve seen; Marti Buckley makes you fall in love with the unique, real, and rustic flavors and textures of Basque Country, where the pursuit of something great to eat is given cult-like status. There is a purity and honesty to the writing and to these recipes. I will cook from and return to this book time and time again.” - S.B.