Cookbooks & Food Writing

If you’re a big fan of citrus, you’ll find so much to love in this little book. It has recipes for delicious variations of lemonade (like Frozen Limonada), ice pops, sorbets, and several alcoholic drinks, too. Personal favorites: The Middle Eastern Limonana (like a lemon mojito without the rum) and The Waterlemon (watermelon, lemon, sugar, and a pinch of salt), which I’m planning to make all summer long. - S.B.

A book for anyone who wants to waste less food, get more creative in their use of leftover ingredients, or generally feel more confident in the kitchen. Full of enormously practical advice, Adler's essays on cooking and eating are also beautifully written and reassuringly focused on eating well rather than 'correctly'. - Ilana

When I read Tamar Adler’s first book, An Everlasting Meal, I was taken by her lovely way with words. There is a timeless quality to her writing, which makes the focus of her new book—rekindling classic recipes—a perfect pairing. From Steak Diane to Peach Melba, Oysters Rockefeller to Shrimp Scampi, Adler muses on the original recipes for these dishes, then updates them with modern techniques and flavors. Nostalgic, but forward thinking, this is food writing at its best. - S.B.

This cookbook contains the essentials, no more and no less. David Bez expands on the recent “grain bowl” trend to provide a myriad of easy dinner ideas. His recipes require some very basic cooking knowledge, but they are not daunting. If you’re bit intimidated by cookbooks, and you’re always asking “what do I make for dinner?”, this cookbook is your new best friend. - Natalie

Terry shares recipes, both traditional and “remixed,” that creatively highlight Southern and African diaspora foods and culture. Some, are simple and hearty, others are vegan comfort food, while others still are new takes on tasty greens. I loved everything I tried. Bonus: fantastic music suggestions for each recipe! - Natalie

This is gardening guide and cookbook is a joy to read. I enjoyed learning about how the author’s parents instilled in her a love of gardening and cooking with Chinese vegetables. The book is beautifully and simply laid out, providing all the information you need to start growing your own Chinese vegetables and make wonders with them in your kitchen. - Natalie

Count me among Deb Perelman’s most loyal fans. (I couldn’t even tell you the number of her recipes that have become family favorites if I tried.) With incredible charm and a passion for cooking, Perelman shares recipes (on her blog and previous cookbook) for food that you really want to eat. Her new collection, Smitten Kitchen Every Day, is filled with over a hundred recipes for everything from breakfast to dinner to dessert. I’ve just started cooking from it and have already found so many new family favorites! - S.B.

David Tanis, former head chef at Chez Panisse (for 25 years!), never fails to write cookbooks that speak to me. I flip through the pages of his books and want to cook everything I see. His recipes have a simplicity and straightforwardness that I adore, but the flavors and finished dishes defy that ease. Tanis’s recipes have always focused on great ingredients, and his new cookbook, Market Cooking, is a showcase. Tanis shares his knowledge of and passion for produce—from butter beans to parsnips to shitake mushrooms—in this gorgeous and essential book. - S.B.

I would say that I devoured this book about one person’s quest for spirits to stock his San Francisco bar Bar Agricole but I think perhaps it devoured me. Vogler insists on a farm-to-table approach for acquiring his liquors as well as his food, and travels all over the world to find that which feels worth bringing home. It reminds me of bookselling in that way, where you search for the perfect book that is worthy of your customer. I would give this one to someone who consciously labors out of love, who values enthusiasm over perfection, and who, of course, enjoys a good drink. - Jax

Jim Lahey, owner of the acclaimed Sullivan Street Bakery in New York, has been on a mission to empower home cooks to bake their own bread. Ten years ago he introduced the “no knead” method to bread making, which practically made him a household name. In his new book, he turns his attention to sourdough and Italian breads, as well as pizza dough, brioche, croissants, and sandwiches. His no-fuss recipes will win over any baker who, like me, is intimidated by yeast. - S.B.