Cooking

My hero, culinary and otherwise, is Edna Lewis. Reading her book The Taste of Country Cooking 30 years ago was a total game-changer (and life-changer) for me: It spoke to my heart and gave me a compass in life—along with an abundance of simple, seasonal, and delicious recipes. In this new book, food-world notables such as Francis Lam, Toni Tipton-Martin, Michael Twitty, and Alice Waters reflect on the life and legacy of Miss Lewis, who grew up in a town founded by freed slaves, spent years in New York as a chef and activist, and returned to the South, where she wrote her cookbooks. Miss Lewis had a reverence for food and for the pleasure of a meal; here, the reverence is all ours. - S.B.

Why update a classic? Only to make it even better! Case in point: David Lebovitz’s outstanding book on ice cream, sorbet, gelatos, and granitas. Originally published in 2007, this new edition of The Perfect Scoop has fresh photography, a dozen new recipes, and an awesome selection of frozen cocktails. The first version of this book was already on my list of all-time favorites (not only because the Chocolate Peanut Butter ice cream is perfection) but this revised edition seals the deal. If you have any interest at all in frozen desserts, The Perfect Scoop is a must-have. - S.B.

Chef Edward Lee’s food, showcased in his previous book, Smoke & Pickles, draws inspiration from both his Korean heritage and his adopted Southern home town. In Buttermilk Graffiti, Lee further explores the intersection of cultures all across America. “In prose that’s as gorgeous and honest as his cooking, Lee takes us on an irresistible journey into the amazing diversity of flavors and traditions that truly makes this country great. An essential American story.” —Chang-rae Lee

San Francisco Chronicle columnist Jessica Battilana is very aware of her repertoire—the recipes she knows by heart that she can always go to for something to eat. Now she’s sharing her standards with us. Each recipe has basic ingredients and instructions and is meant for experimentation and personalization. She introduces each with an explanation about why it’s in her repertoire and with tips on how to experiment with it. Whether you’re proud of your own repertoire or wondering when you’ll learn to cook, this is a great place to expand. - Jocelyn

“Food is a religion of its own. This is my sermon about my Soul food.” I love reading the words in Todd Richards’s book as much as I love cooking from it. Richards starts each chapter with a recipe that is relatively traditional in African-American cuisine (like Collard Greens with Smoked Ham Hocks) then follows it with recipes that explore new techniques and flavor combinations (such as Young Collard Greens with Bacon, Calamari, Tomatoes, Olives, and Mint). This book is a beautiful example of how honoring your heritage can give you the roots to grow. - S.B.

There’s something really special about Foreign Cinema in San Francisco—and it’s not only that they project movies on the walls of their outdoor courtyard. I have dined there numerous times and we keep going back because the food is simply delicious. Foreign Cinema’s menu is diverse but their food is seasonal and focused, and that’s exactly what you’ll find in their cookbook. From beloved Italian White Butter Beans and Grilled Broccoli Rabe to Magnificent Seven cocktails and stellar brunch dishes, Foreign Cinema’s food and drink are spot on—no movie required. - S.B.

Martin Nordin, the creative Swedish veggie enthusiast behind the Instagram sensation “Green Burgers,” takes vegetarian burgers and sides to the next level. I warmed up my carnivorous friends with some Pickled Onions and Sweet Potato Chips with Swiss Cheese, then offered them more of a challenge: the Chickpea and Grilled Pepper Burger with Dill-Dunked Cucumber Salad. A tasty time was had by all, especially by this cook, who is inspired to take her burger game up a notch (or three). - Natalie

Everything about this book by Chris Kronner, founder of KronnerBurger in Oakland, is wonderful. First, it has great information about how to make the most magnificent burger. And while there are labor-intensive recipes for the dedicated (roasted bone marrow!), there are also plenty of ideas for adding a cool topping to an otherwise completely store-bought burger. A Burger to Believe In is also written in such a witty and amusing way that I didn’t want to stop reading it. This is how you do burgers. - Jax

Give me all the fruits! Canning has been a tradition and a legacy in my family; the recipes, the rituals and the rules are all things I treasure. This new book is one I will gladly splatter with sugared fruits and scalding water. I have pages earmarked for the earliest strawberries all the way through till the end of summer. No peach will escape my plans for the Peach-Lime Salsa. The beautiful photography, the creative recipes (arranged by season), and the wealth of information are enough to forgive the publishers for not including tasting samples. - Jenny

This is my favorite kind of cookbook: personal, welcoming, and absolutely delicious. As much a narrative of Shaya’s life (from Israel to Philadelphia, Italy to New Orleans) as a collection of recipes, the warmth and quality of his writing had me reading this book cover to cover like a novel. That Shaya’s food (Southern-Israeli-Italian) shines even brighter than his exceptional prose is no surprise, as he is an acclaimed restaurateur and a two-time James Beard Award winner. But what has caught me off guard is how much this book lingers in my mind even when I’m nowhere near the kitchen. - S.B.