Break out the Pyrex measuring cups and the cute aprons, it’s time to cook for the holidays! Here are a few recently-published cookbooks to inspire you:

The Smitten Kitchen Cookbook by Deb Perelman

Deb’s award-winning blog has tons of fans, who appreciate her charming, down-to-earth voice. The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

Joy the Baker Cookbook: 100 Simple and Comforting Recipes by Joy Wilson

Joy’s philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast. Her style is warm and chatty, and her recipes are mouth-watering. Recipes include: Oatmeal Raspberry Ginger Scones, Cornmeal Molasses Pancakes with Blackberry Vanilla Sauce, Cheddar Chive and Jalapeno Biscuits, Mini Pumpkin Black and White Cookies, Banana Coconut Cream Pie, Peanut Butter Jelly Milkshake, Zucchini Cream Cheese Pound Cake — and much more.

Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

In Jerusalem, collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city–with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year–Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts.

SPQR: Modern Italian Food and Wine by Shelley Lindgren and Matthew Accarrino

A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco’s SPQR restaurant. The Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy’s local cuisines and artisanal wines.

Vietnamese Home Cooking by Charles Phan

In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco’s Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. With master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire.



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