Cooking

This compilation of essays transcends the stereotypical expectation that food writing has to be light, fluffy, and simple. While there is plenty of gastronomical content, the topics covered here range from feminism, to body image, to politics, to race. The depth and importance of this book, and the effect that it had on me, far exceeded my expectations. - Jade

Easy, cheap, and always delicious. Isa is a food genius. I find myself daydreaming about her recipe for Seitan and Wild Mushroom stew more often than I’d like to admit. I’ve loved everything I’ve made in this book so far. Whether you’re a vegan or not this book hits all the marks - accessible, delectable, alluring photography, and witty. - R.H.

Vogler travels the world for the finest spirits and dives into the history and make-up of our modern alcohol industry to uncover what can be found in the authentically produced. Along the way he shares funny and touching stories about his adventures, family, and friends. Part travelogue, part memoir, part food writing, part activism, this book is all beautiful, and entertaining. - Jocelyn

Believe the hype – this book is for you, whether master chef or master microwaver. More than recipes (though we’ve got that too) Nosrat shares with you the secret: cooking is salt, fat, acid, and heat. Easily explaining science and taste behind each component, I now understand my recipes. More importantly, I can cook, to the point of fixing – or inventing – a delicious dish. - Jocelyn

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.