10 Best cookbooks to give or get
Shelly G. Keller and Jeannie Howard
Art of the Bar by Jeff Hollinger and Rob Schwartz
Chocolates & Confections: Formula, theory and technique for the artisan confectioner (Wiley, John & Sons, Incorporated, $65) by Peter P. Greweling, a certified master baker at the Culinary Institute of America, proves yet again that the reputation of the CIA holds true—they are the experts of gastronomy. The photo-packed book overflows with hundreds of recipes for delectable caramels, hard candies and melt-in-your-mouth chocolates. Greweling and the CIA hand down candy-making methods, theories and techniques essential to take baking to the next level. Perfect for advanced bakers.
Isabel’s Cantina: Bold Latin Flavors from the New California Kitchen (Clarkson Potter, $27) by Isabel Cruz is chock-full of simple, healthy dishes influenced by Puerto Rican, Cuban, Mexican, Japanese and Thai cuisines. When Cruz opened the first of her five restaurants on the West Coast, she cooked what she loved to eat: simple Latin food spiced with the Pacific Rim tastes of her old Los Angeles neighborhood. She blends fresh flavors with an eye for healthy meals, turning out south-of-the-border fare with Far East flair in more than 100 unique, delicious and easy-to-make recipes that will satisfy the whole family. Perfect for busy home cooks.Laura Werlin’s Cheese Essentials: An Insider’s Guide to Buying and 
Laura Werlin’s Cheese Essentials: An Insider’s Guide to Buying and Serving Cheese (Stewart, Tabori & Chang, $24.95) is rich with information to help demystify how to buy, serve and store the dizzying array of new cheeses. Organized by style—fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue and washed-rind—this guidebook explains how each cheese is produced and offers elegant descriptions of the flavors, textures and unique qualities of specific cheeses in each group. Werlin tempts cheese novices and aficionados alike, beginning with information on the different kinds of milk used, rinds and molds, and cooking tips. With 50 recipes and a chapter on entertaining with cheese, Werlin’s fourth book proves why she’s earned the nickname of “Cheese Chick.” Perfect for cheese lovers.
Weber’s Charcoal Grilling: The Art of Cooking with Live Fire (Sunset Books, $19.95) by best-selling author Jamie Purviance takes readers through the gamut of seared steaks, roasted vegetables, smoked fish, barbecued ribs and wood-fired pizzas with more than 115 triple-tested recipes. The book’s 265 color photographs illustrate each recipe as well as essential grilling techniques and barbecue secrets. In addition to the author’s own recipes and tips you’ll find the “live fire wisdom” of other charcoal fanatics from across the country, including restaurant chefs, barbecue champions and regular folks. Beginning with “Mastering the Fire” and ending with “Desserts,” Weber’s Charcoal Grilling expertly guides readers through the basics and beyond. Perfect for serious grillers.
Super Natural Cooking (Celestial Arts, $20), by Heidi Swanson shines light on simple ways to cook with whole and natural foods. From flours and grains to fats and sweeteners, she illustrates how to build a natural pantry by outlining and explaining the essential ingredients. More than 80 recipes cover whole grains, cooking by color, super foods, natural sweeteners and basic techniques. Swanson also includes a handy resource section of websites where you can find many of the listed ingredients. Perfect for the health-minded cooks.
In her memoir, The Seventh Daughter (Ten Speed Press, $35), Cecilia Chiang takes readers on a journey through her childhood in pre-communist China to her new life in San Francisco. Chiang opened The Mandarin in San Francisco at a time when most Chinese restaurants were serving Americanized versions of Cantonese food. She was determined to serve authentic Beijing, Shandong, Sichuan and Hunan cuisine and diners loved it. With 75 recipes, enticing photos and preparation tips, the book authentically depicts Chinese food and culture. Perfect for Asian food fans. 
You don’t need a Southern drawl to enjoy The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners (W.W. Norton, $35) by Matt Lee and Ted Lee. This is the classic Southern cookbook, written with flair and often hilarious commentary on the customs and eccentricities of the South they’ve come to love. The Lee brothers—who write about food, wine and travel for The New York Times, Food & Wine and Travel + Leisure—put out a welcome mat for cooks everywhere to embrace Southern cooking in all its sweet fried goodness. The brothers’ 600-page love letter will have you reaching for your cast-iron skillet. Perfect for Southerners and/or would-be Southerners.
In Jamie’s Italy (Hyperion, $34.95), Jamie Oliver demonstrates that even a Brit can have an Italian soul. Oliver proves his deep affinity for Italian food with insights on how a massive working-class population has kept those food traditions alive. His journey across the Boot to cook with the masters of Italian cuisine racks up 120 recipes for everything from risotto to roasts. Filled with the warmth and hospitality of Italy, this is both a uniquely accessible cookbook and a superb travelogue and diary. The ideal present for Italian food lovers.
The Young Man & the Sea (Artisan, $35) by David Pasternack and Ed Levine keeps readers swimming in seafood possibilities with nearly 100 recipes covering 44 varieties of fish, shellfish and crustacean, plus non-seafood side dishes. Pasternack, chef-owner of Esca in New York City, may be a chef by trade but he is without doubt a fisherman at heart. His passion for fishing, abundant knowledge and captivating tales from the sea make this cookbook a fish lover’s dream. For both seafood lovers and fishermen.
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