We’re in the throws of the holiday season and it’s coming down to the wire; time to get those last minute gifts. Skip the hassle of non-existent parking spaces and unruly mall shoppers, and let us and the internet do the work for you.
The following cookbooks were both widely-anticipated and released this year, perfect for gifting:
The laid-back follow-up to Ricker’s "Pok Pok" cookbook highlights a cuisine that isn’t widely-known in the United States, and is inspired by both his Whiskey Soda Lounge and decades spent in the Land of Smiles. Recipes like phat khii mao, aka, the “drunkard’s stir-fry,” and Thai-style fried peanuts make for perfect beverage accompaniments.
Famed bartender Jim Meehan’s latest work discusses his lengthy career in the industry, including menu development, the ins and outs of hospitality, techniques and the tools you need to create a well-stocked bar. The book also features 100 recipes for classic cocktails—including Meehan originals—all organized by spirit.
The new cookbook from the Georgia restaurateur features 100 convenient recipes—with a chef’s twist, no doubt—using everyone’s favorite countertop appliance. Acheson also delivers handy tips and tricks, like how to poach and hold eggs for a brunch gathering, and how to make super-easy duck confit.
The once-upon-a-time Microsoft chief technology officer is at it again, with a 2,642-page comprehensive tome dedicated to one of the world’s most love foods. Spanning across five volumes, Myrhvold touches on the history and fundamentals, ingredients, techniques and equipment for bread, as well as more than 1,200 recipes.
Jim Lahey brings his fixture of the New York City gastronomy, known for its bread, Roman-style pizzas and pastries, to home cooks with his latest book. Look for bread recipes including ciabatta, whole wheat sourdough and pizza bianca alla romana, or handmade Roman-style pizza with salt and olive oil. A variety of recipes for breakfast dishes, pastas, sandwiched and salads are also included.
The Chez Panisse alum’s most comprehensive cookbook includes 480 pages leading readers through the farmers’ market, ingredient by ingredient, and includes 200 simple and satisfying recipes, like Moroccan lamb tagine and Indian pan-fried cauliflower.
Known for his London delis and eponymous fine dining restaurant, Yotam Ottolenghi’s latest book is an ode to all things sweet, featuring over 110 recipes. Included are a number of cakes, mini-cakes, cheesecakes, cookies, tarts and pies. Also included is a collection of baker’s tips and notes, as well as a glossary for ingredients, such as rose petal, saffron and orange blossom.