November 23, 2024
Cooking and eating brings us together to create cherished memories. To celebrate the abundance of fantastic new cookbooks this season, we present a roundup of volumes we think would make great gifts to friends and family at the holidays. Here is our baker’s dozen.
Happy reading,
Melanie Fleishman
Buyer, The Center for Fiction Bookstore
Featured Books
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Ottolenghi Comfort
By YOTAM OTTOLENGHI
Published by TEN SPEED PRESS
This Israeli British chef has always inspired us to go beyond our comfort zone in the kitchen. Try his Caramelized Onion Orecchiette with Crispy Sage (vegetarian) or Chicken Meatballs, Potatoes, and Lemon—a great one-pot dish.
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Justine Cooks
By JUSTINE DOIRON
Published by CLARKSON POTTER
Local Brooklyn chef Doiron tells us, “These are the recipes I wish I had when I started cooking: innovative and fun.” Taste her Lime-Roasted Cabbage with Tumeric White Bean Mash or Fava Beans with Preserved Lemon Ricotta.
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Soups, Salads, Sandwiches
By MATTY MATHESON
Published by TEN SPEED PRESS
The Bear’s beloved actor and producer dedicates his fourth cookbook to the home cook. The text is as great as the recipes. Who could resist Broiled and Burnt Roasted Tomato Soup with Grilled Cheese Crostini Thing?
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Milk Street Bakes
By CHRISTOPHER KIMBALL
Published by VORACIOUS
Boston restauranteur and TV show host Kimball promises to make you a better baker with his latest book. There’s bread, cakes, pies, brownies, and such delights as Upside-Down Cardamon-Spiced Plum Cake and Portuguese Sweet Potato Rolls.
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Crumbs
By BEN MIMS
Published by PHAIDON
A global look at sweets including Icelandic Gingerbread, Nigerian Coconut Macaroon Balls, and Pakistani Cumin Seed Cookies. Take a trip around the world—more than 100 countries are represented in these delicious desserts, suitable for day or night.
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Salty, Cheesy, Herby, Crispy Snackable Bakes
By JESSIE SHEEHAN
Published by COUNTRYMAN
Everyone needs an easy snack—for yourself, your family, or as appetizers when you have guests coming over. Savor a Basil Peach Mascarpone Galette (add prosciutto for meat-eaters) or simple Roasted Chili Lime Almonds.
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Chinese Enough
By KRISTINA CHO
Published by ARTISAN
From the award-winning author of Mooncakes and Milk Bread comes a celebration of Chinese American cooking. Full of comforting dishes like Miso Pork Meatballs, this cookbook is great for an easy weeknight din or a weekend project (see the “It Takes a Village” chapter for dumpling recipes galore).
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My Egypt
By MICHAEL MINA
Published by VORACIOUS
California restaurateur and TV personality (he’s cooked for three presidents) Mina returns to his Middle Eastern roots with recipes like Feta-Brined Spatchcock Chicken with Mint and Green Onions— informed by French techniques and fresh California flavors.
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Wafu Cooking
By SONOKO SAKAI
Published by KNOPF
Sakai introduced classic and accessible Japanese cooking to folks with her first book Japanese Home Cooking. Now she’s back with recipes that combine global flavors in “fusion” dishes like One-Pot French Onion Soup with Toasted Mochi.
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EAT NYC
By YASMIN NEWMAN
Published by SMITH STREET BOOKS
An Australian foodie captures New York signature dishes in a survey of all five boroughs with some of their iconic offerings. For locals and visitors alike, enjoy recipes from Carbone’s Rigatoni all Vodka to New York Cheesecake gathered from her many visits to the Big Apple.
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Be Ready When the Luck Happens
By INA GARTEN
Published by CROWN
The queen of American comfort food (with lots of butter) reminisces about her journey through an incredible career filled with what she calls luck, attained through passionate dedication. It’s both a love story and an homage to the joys of sharing meals with others.
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What I Ate in One Year
By STANLEY TUCCI
Published by GALLERY
Actor Tucci is a warm, funny guide to unforgettable meals and culinary disappointments. In this delightfully candid memoir, he shares his enthusiasm for how food is inextricable from daily family life, and his experiences on the road.
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What Goes with What
By JULIA TURSHEN
Published by FLATIRON
Award-winning Turshen presents an inspiring book to help you build meals from soup to nuts. Her charts (the Sheet Pan one is especially useful) and appealing personal essays make this a wonderful gift for anyone who’s stood helplessly in front of the refrigerator!
