It is that time of year again to get a jump on finding some wonderful new cookbooks to give for the holidays to your favorite foodies.

CHRISTOPHER KIMBALL’S MILK STREET: The New Home Cooking by Christopher Kimball with Matthew Card, J.M. Hirsch, Michelle Locke, and Jennifer Baldino Cox is a fantastic compendium of super-tested recipes that feature those cooked on Milk Street’s PBS show.  The recipes are easy to prepare, do not require long lists of hard-to-find ingredients, and are guaranteed to be successful.  Standouts include: apple, celery root, and fennel salad with hazelnuts; Turkish meatballs with lime-yogurt sauce; Vietnamese caramel fish; red chili spatchcocked chicken; and ricotta-semolina cheesecake.

DAVID TANIS MARKET COOKING: Recipes and Revelations, Ingredient by Ingredient by acclaimed chef and writer, David Tanis is a 500-page masterwork of cooking.  Tanis teaches us how to be more discerning in the market and freer in the kitchen.  He transforms fresh ingredients into beautifully photographed dishes in this extraordinary work.  Tanis’ philosophy is cooking around what is freshest at the market.  His recipes are simple and easy to follow. This is a work which will make an incredible gift for any cook!

SUPER TUSCAN: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table by the hosts of the Cooking Channel show, Extra Virgin, Gabriele Corcos and Debi Mazar, comes a book of over 100 solid recipes for this highly favored Tuscan cuisine.   These are Italian-American favorites including farro salad with butternut squash and herbs; layered polenta with broccoli rabe; zucchini and radicchio risotto; meatballs with tomato-mint sauce; braised chicken with wine, olives, and garlic; and Italian carrot cake

A TASTE OF PARIS: A History of the Parisian Love Affair with Food by travel and food writer David Downie is a delightful treat for your favorite Francophile foodie.  The author expounds on French food with a gourmet walking tour of Paris and its environs.  This is an enchanting fluffy read with lots of hints and tips for lovers of Paris and French food.

THE MYRTLEWOOD COOKBOOK: Pacific Northwest Home Cooking by Andrew Barton, who with his friends, run Secret Restaurant Portland, a monthly supper club.  The recipes in the book are flavorful, easy-to-prepare, and attractive to serve.  Over 100 recipes highlight this regional style of cooking.   Favorites include: hearty fall stew with squash, chanterelles, and butter beans; asparagus, fava beans, pea shoots, and pecorino fresco with pesto dressing: mushroom pizza with roasted garlic-squash sauce, candied tomatoes, and arugula; penne with eggplant, spinach, walnuts, Parmesan, and bread crumbs; and apple and blanched almond cake.

MY RICE BOWL: Korean Cooking Outside the Lines by James Beard Best Chef-nominee Rachel Yang is a cookbook of 75 recipes which explore Korean fusion cuisine inspired by cultures around the globe. As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland’s Revelry, chef Rachel Yang cooks up her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue along sider her husband, Seif Chirchi.  Standouts include the innovative: kale salad octopus, white bean, miso; butternut squash gratin chipotle, lentil, feta; cucumber kimchi grilled shiitake mushrooms; cauliflower and farro dumplings; and charred shiitake mushroom rice bowl.  This book is for a more advanced cook with a love of Korean food.

GIZZI’S SEASON’S EATINGS: Feasts & Celebrations from Halloween to Happy New Year from British chef and author Gizzi Erskine is a fun holiday book with lots of innovative ideas for celebrations.  Fun holiday recipes include: coriander, chili & lime-cured salmon with avocado salad; roast goose with chestnut, apple and prune stuffing; Neil’s roast rib of beef with mustard gravy; creamed sprouts with nutmeg; cranberry, port, and clementine sauce; and clementine and ginger trifle.


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