Cookbooks & Food Writing

Can a superstar chef produce a relatable, fresh, and fun cookbook for home cooks? In the case of local three-Michelin-star chef David Kinch, the answer is a resounding yes! Kinch and coauthor Devin Fuller share the delicious food that Kinch enjoys eating and making for friends and family on his days off, and they throw in some awesome music recommendations, too. The dishes, from Citrus & Almond Salad to Salmon with Soy & Ginger to Roast Chicken, are unfussy and just fantastic, and the cocktail recipes and gorgeous photos (taken right here in Santa Cruz!) are the icing on the cake. — S.B.

Greenfeast: Autumn, Winter makes my mouth literally water every time I look through it, so you can bet I’ll be first in line to purchase the Spring, Summer edition. Full of delicious plant-based recipes for the hotter months of the year (because who wants to eat roasted turnips in July? Give me that tomato salad, please!), this sweet little cookbook is a must for anyone who loves vegetables or wants to learn how to love them. — Jess 

“A cookbook can serve simply as a compendium of recipes or it can offer a story of a people and a place.” Bress ’n’ Nyam (“bless and eat”) certainly does the latter. This absolutely captivating book celebrates the Gullah Geechee heritage of Matthew Raiford, who is the sixth generation to farm the lands in coastal Georgia. He left the South at 18, vowing to never come back; joined the military; enrolled in culinary school; and even apprenticed at UCSC’s Center of Agroecology & Sustainable Food Systems before returning home with his “arms wide open.” Now he is sharing his community’s rich culinary traditions through stories and recipes for shellfish, seafood, rice, pork, greens, sweets, and more. Don’t miss this very special book. — S.B.

If I could, I would put a copy of a Julia Turshen cookbook in the hands of every home cook. Her food is so approachable, delicious, and easy to make that I find it impossible that she’s not a household name. From meatballs to vegan chili, waffles to coffee cake, this new collection of comfort food recipes, made from affordable and easy-to-find ingredients, is fantastic! — S.B.

Veteran cookbook author Heidi Swanson has done it again, with an accessible book of fresh, vegetable-forward recipes. Super Natural Simple is a boon for folks who have some experience in the kitchen but need inspiration to make the best of their farmer’s market haul and for those who need a helping hand to start creating dishes with whole foods. Every fuss-free recipe features a rainbow of veggies and is excellent for those wanting to cook with the best of what each season has to offer. — Celeste 

Acclaimed Oaxacan chef and restaurateur Alejandro Ruiz shares his pride for his native cuisine in this beautiful new book. Filled with recipes for classic dishes—including salsas, moles, and tamales—as well as Ruiz’s own creations, The Food of Oaxaca also includes essays on Oaxacan culture and traditions, a guide to eateries in the region, and an extensive glossary and index. This is a vibrant celebration of a delicious and distinctive cuisine. — S.B.

Bring Big Island cooking to your home kitchen! From cover to cover, Top Chef fan favorite and acclaimed chef Sheldon Simeon celebrates the vibrant and complex cuisine of Hilo. Simeon’s inspiration stems from his Hawaiian roots: backyard cookouts and his mother’s life-of-the-party spirit. With locally sourced recipes for mouthwatering coconut shrimp, malasadas, and pog, his ‘ohana-style meals are perfect for any quarantine staycation. — Charlotte 

If one of the main reasons for travel and vacation is the food, we’re more than halfway there with Getaway. Renee Erickson’s new book is gorgeous and will transport you to some of her favorite places, including Rome, Paris, Baja California, and London. I love her stories and that her recipes bring out the flavor in food with simple cooking methods that won’t leave you with a pile of dishes to clean. The Ricotta and Roasted Cherry Tomato Crostini with Too Much Olive Oil is a perfect example of mouth-watering goodness that outshines the effort. With 120 food recipes and 60 cocktail recipes, I’ll have plenty to hold me over until the time is right to travel again. — Jenny

This absolutely glorious guide to selecting, preparing, and cooking vegetables, herbs, and edible flowers showcases the family-owned Ohio farm that has been a leading grower of specialty vegetables for restaurants for decades. The Chef’s Garden farm uses innovative and sustainable methods to grow vegetables for maximum flavor, and their new cookbook shows you delicious ways to prepare and cook them. This is the kind of book that you’ll learn something new from every time you open it, as Farmer Jones—“an American icon who believes in the soil, chefs, and culinary culture of America” (José Andrés)—shares his vast wealth of knowledge. — S.B.

I love Gregory Gourdet on Top Chef, not just because his cooking is beautiful and inspiring to watch, but also because his generous and kind spirit shows through as he talks about what food means to him. Here he offers kindly advice, and patiently explains the method and reasoning behind his delicious, paleo-friendly dishes. He walks the reader through every step of the preparation and gives tips on the best products. Anyone looking to cook decadent food that is good for your body will absolutely love this. — Jax