How to Cook Without a Book, Completely Updated and Revised
It’s been 17 years since Anderson’s blockbuster made “cooking by heart” a thing. Here, she builds on her principle that most recipes are simply variations on a theme, with new ingredients that reflect today’s tastes: chicken thighs instead of boneless breast, kale and Swiss chard instead of romaine, and more.
The Staub Cookbook
Francis Staub, the grandson of a cookware merchant, created Staub cookware in 1974, and his eponymous pots and pans have become the favorites of chefs and home cooks alike. This gorgeously illustrated book brings together 100 modern recipes from top chefs and foodie bloggers from around the country, featuring everything from chocolate babka to chicken meatballs.
Martha Stewart's Pressure Cooker
Editors of Martha Stewart Living
Quick cooking is having a big moment, and this essential guide is perfect for both beginners who want in on the fabulousness and pros who want more recipes. It’s neatly divided into three chapters that go from building blocks and simple recipes to hearty main courses, and a final chapter on desserts—yes, desserts!—done entirely in one easy appliance.
Cravings: Hungry for More
OK, Chrissy: you had me at Pad Thai Carbonara. For those who loved Teigen’s first cookbook, Cravings—which is more or less everybody—this follow-up will bring provide even more culinary joy. Her Mom’s Thai cooking influences many of the recipes in this edible diary that brings us even closer into her kitchen and her life.
Editors of MUNCHIES
Admit it: you would buy this book for its title, which finds its roots in the very popular Munchies and Viceland TV series. Keeping in mind that “pot brownies” have been around for at least half a century, it’s clear that the 65 sophisticated recipes here—for both sweet and savory dishes—will satisfy the munchies for millennial hipsters and old hippies alike.
The MeatEater Fish and Game Cookbook
Fans of Rinella, the renowned hunter and host of the MeatEater show and podcast, will be over the moon for his collection of mouthwatering recipes that Publishers Weekly called a “must read cookbook for those seeking a taste of the wild.” From a bird (or fish) to sauces and rubs, he covers it all.
Cooking from Scratch
PCC Community Markets
The folks at Seattle’s popular grocer have put together 120 recipes for seasonal delights, along with nutritional information and expert advice about preparing food from scratch. The perfect gift for the farmer’s market phobic—or even the regulars who’ve been cooking the same locally sourced dish on repeat—this lushly illustrated book offers meals for every time of the day.
No, Mississippi Vegan is not an oxymoron. Setting the fried chicken and pulled pork aside, Pakron shares 125-plant based recipes inspired by the Cajun, Creole, and Southern classics of his youth. Evocative stories and exquisite photographs accompany recipes that range from My Father’s Hash Browns to Gumbo Z’fungi.
The former Chez Panisse chef, author of six cookbooks, and blogger extraordinaire invites us to share his journey of his evolving ex-pat life in Paris. The perplexing project of his apartment renovation is the jumping-off point for his stories—and dozens of new recipes—about the adventure of making the City of Light his home.
Here’s a plucky and personality-infused cookbook from the two-time James Beard Award-finalist who’s transforming the Motor City into the Sweet City, via her pie shop in a former beauty salon on Detroit’s east side. She shares 75 drool-worthy recipes such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie, all accompanied by her charming illustrations and mouth-watering photographs.
The way to a person’s heart is through the stomach—but the way to a person’s heart and soul is the just-right cookbook. You wouldn’t want to give your vegan friend a cookbook from a hunting expert, nor would you want to give your friend who’s sugar-free a cookbook all about pies. This selection of recipe-rich, delightful new cookbooks represents an array of tastes and specialties for every palate. They’re books destined to be worn, stained, and cherished by a foodie friend who will never, ever re-gift it.
Editor: Eliza Smith; Featured Image: Matt McCarty