• – Best Cookbooks of 2013 –
    • Ottolenghi: The Cookbook

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      No. 1

      Ottolenghi: The Cookbook

      by Yotam Ottolenghi

      Yotam Ottolenghi''s owns four eponymous restaurants--each a patisserie, deli, restaurant, and bakery rolled into one-- that are among London''s most popular culinary destinations. Now readers can recreate Ottolenghi''s famous dishes at home.       Ottolenghi: The Cookbook features 140 recipes inspired by the diverse culinary traditions of the Mediterranean--recipes like Harissa-Marinated Chicken with Red Grapefruit Salad and Cauliflower and Cumin Fritters with Lime Yogurt. The recipes reflect the authors'' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy and North Africa. The recipes feature numerous fish and meat dishes, as well as Ottolenghi''s famed cakes and breads. With Ottolenghi: The Cookbook , readers are invited into a world of inventive flavors and fresh, vibrant cooking.

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    • The Flavour Principle

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      No. 2

      The Flavour Principle

      by Lucy C Waverman

      Canada''s favourite culinary pair creates a one-of-a-kind cookbook that will be everyone''s go-to food and winematching guide Every great dish has a centre of gravity, a flavour or essence that pulls together other ingredients into a coherent and compelling whole. Indian curry spices, fiery Thai chilis, lemony citrus, smoky barbecue rubs-these are all flavours that we adore and that get our taste buds asking for more. Flavour is, quite simply, what makes us passionate about food and drink. At last, here is a cookbook that focuses on this fundamental concept. Organized around eleven distinctive tastes, from spicy to tart to bitter and beyond, The Flavour Principle features more than thirty gorgeous menus with complementary-and sometimes surprising-beverage pairings. Covering flavours from all over the world, this cookbookis a journey around the globe. Modern and eclectic in approach, The Flavour Principle has broad appeal to food and wine lovers. Like A Matter of Taste before it, The Flavour Principle sets a new standard in food-and-beverage pairing cookbooks. .

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    • René Redzepi: A Work In Progress

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      No. 3

      René Redzepi: A Work In Progress

      by René Redzepi

      Winner of the 2014 James Beard Award for Photography In 2010, Chef René Redzepi published Noma: Time and Place in Nordic Cuisine , hailed by The Wall Street Journal as "the most important cookbook of the year." Since then, Redzepi has become one of the world’s most influential chefs, with his famed restaurant Noma claiming the number one spot at the World’s 50 Best Restaurants Awards four times. Now Rezepi has created a fascinating and innovative new three–book collection: A Work in Progress: Journal, Recipes and Snapshots . It includes a personal journal written by Rene himself over a full year in which he explores creativity, innovation, and the meaning and challenges of success; a beautiful cookbook with 100 brand new recipes from Noma; and a pocket book of candid Instagram–style snapshots taken by the restaurant staff behind the scenes and at its annual MAD Food Symposium. The cookbook is organized in a calendar year format with each month featuring an assortment of seasonal dishes, such as Icy Sloe Berries and Brown Cheese Ganache; Trash Cooking with Leeks; Oxtail and Blueberries; Fresh Tender Squid and Whitecurrent Broth; and Spicy and Sweet Cucumber and Pickled Elderflowers. The book also features an introduction from the Denmark–born Lars Ulrich of Metallica. A Work in Progress offers an unprecedented and honest look inside the mind of a chef who is at the top of today’s international gastronomic scene. Reflective, insightful, and compelling, Redzepi’s trailblazing new book is sure to be of interest to food lovers and general readers alike.

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    • The A.o.c. Cookbook

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      No. 4

      The A.o.c. Cookbook

      by Suzanne Goin

      Since her James Beard Award-winning first book, Sunday Suppers at Lucques , Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet.    But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings.                With more than 125 full-color photographs,  The A.O.C. Cookbook  brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.   

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    • Classico E Moderno: Essential Italian Cooking

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      No. 5

      Classico E Moderno: Essential Italian Cooking

      by Michael White

      NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta.   Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce.   Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno   “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.” — Publishers Weekly (starred review)   “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.” — Vogue   “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.” —Associated Press   “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.” — Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.” —Thomas Keller , from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.” —Anthony Bourdain

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    • The Kinfolk Table: Recipes for Small Gatherings

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      No. 6

      The Kinfolk Table: Recipes for Small Gatherings

      by Nathan Williams

      Kinfolk magazine-launched to great acclaim and instant buzz in 2011-is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends.Now there''s The Kinfolk Table , a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks-artisans,bloggers, chefs, writers, bakers, crafters-has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic

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    • Manresa: An Edible Reflection

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      No. 7

      Manresa: An Edible Reflection

      by David Kinch

      The long-awaited cookbook by one of the San Francisco Bay Area''s star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the  terroir  of the Northern California coast.   Since opening Manresa in Los Gatos in 2002, Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast. The restaurant’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce. Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it. 

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    • Mast Brothers Chocolate: A Family Cookbook

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      No. 8

      Mast Brothers Chocolate: A Family Cookbook

      by Rick Mast

      2014 James Beard Award Finalist 2014 IACP Cookbook Award Winner Stories and recipes from the Mast Brothers, makers and purveyors of America''s finest craft chocolate. The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world. Many of the world''s pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes. In MAST BROTHERS CHOCOLATE: A FAMILY COOKBOOK they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world''s great chefs.

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    • The Gramercy Tavern Cookbook

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      No. 9

      The Gramercy Tavern Cookbook

      by Michael Anthony

      One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.   Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes.   Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.

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    • The Little Paris Kitchen: 120 Simple But Classic French Recipes

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      No. 10

      The Little Paris Kitchen: 120 Simple But Classic French Recipes

      by Rachel Khoo

      Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author! Not every lover of Paris experiences this career trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try an updated approach to French cuisine. In this charming cookbook, Khoo demystifies French cooking with 120 enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. More than 100 breathtaking photos from celebrated photographer David Loftus shine a spotlight on the delicious food and the City of Light, and capture Khoo interacting with her purveyors and friends. We all can''t have springtime in Paris. But we all can enjoy this delectable, do-able food!

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    • Nigellissima: Easy Italian-inspired Recipes

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      No. 11

      Nigellissima: Easy Italian-inspired Recipes

      by Nigella Lawson

      Nigella, who studied Italian at Oxford, indulges her personal passion for Italy, where she lived, worked and cooked when she was in her 20s, before she was a busy TV star, wife and mother. Nigellissima inspires readers to bring the spirit of Italy into the kitchen--without needing to source inaccessible ingredients or totally restock the pantry--with her quick, easy recipes and simple techniques that elevate everyday eating into no-fuss feasts.   Nigellissima shows readers how a weeknight dish can be a faithful interpretation of traditional Italian fare without involving numerous steps or ingredients. For example, a lemon, some oil, crushed red pepper flakes and dried oregano can add fire and life to a number of dishes. Or if a recipe calls for the juice of a lemon, use the zest, too, as that''s where all its force and fragrance lies. Here are recipes like Italian Roast Chicken with Peppers and Olives; Shortcut Sausage Meatballs; Spaghetti with Tuna, Lemon and Arugula; and Nutella Cheesecake--all that can be rustled up pronto!

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    • Vegetable Literacy: Cooking And Gardening With Twelve Families From The Edible Plant Kingdom, With Over 300 Deliciously

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      No. 12

      Vegetable Literacy: Cooking And Gardening With Twelve Families From The Edible Plant Kingdom, With Over 300 Deliciously

      by Deborah Madison

      In her latest cookbook, Deborah Madison, America''s leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone , reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.   For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food. This groundbreaking new cookbook is Madison’s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory. Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy —an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.

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    • It's All Good: Delicious, Easy Recipes That Will Make You Look Good And Feel Great

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      No. 13

      It's All Good: Delicious, Easy Recipes That Will Make You Look Good And Feel Great

      by Gwyneth Paltrow

      Gwyneth Paltrow, Academy-Award winning actress and bestselling cookbook author, returns with recipes for the foods she eats when she wants to lose weight, look good, and feel more energetic. Last spring, after a particularly grueling schedule and lapse of overindulgence, Gwyneth Paltrow was feeling fatigued and faint. A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all! An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of 185 delicious, easy recipes that followed her doctor''s guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in IT''S ALL GOOD, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana "Ice Cream," and more!

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