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After reviewing literally hundreds of cookbooks, I chose my favorites of the year.
Let’s start with the thorniest question: what does best even mean?
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These books are best tome, but Im also thinking about whatyoullfind useful.
The companys latest cookbook is almost 500 pages of insight into and recipes for that most magical of foodsbread.
Justine Cooks
As mentioned, I get alotof cookbooks.
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And at some point a lot of the recipes start looking same-y.
Its not that I object to another pesto pasta salad or sheet pan salmon dinnersometimes its a great reminder.
But it isnt necessarily exciting or inspiring.
And thats what I love most about Justine Doirons first cookbook.
The ingredient combinations and/or the techniques are consistently surprising.
Heres just one example: adding fennel seeds and sage leaves to fried eggs.
Its a five minute recipe that is tastier and more sophisticated than any fried egg deserves to be.
Heres another: theMiso-Butter Pancakesmanage to upgrade the brunch staple with only a few tweaks.
And thats just the breakfast chapter!
Zoe Bakes Cookies
I might have just a teeny tiny girl crush on Zoe Francois.
It delves into culinary history (who created the first spoonbread?)
and fun food controversies (does sugar belong in cornbread?
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I could go on and on.
It is, in a word, a feast.
I think thats because, at heart, Turshen is a teacher.
Another thing I love about this book?
Turshen styled the food and shot the photos herself.
That means that while everything looks appealing, it also looks real.
But the subtitle says a lot too: 100 Easy-Peasy Savory Recipes for 24/7 Deliciousness.
Think Chive Muffins, BLT Scones, and Olive Oil and Black Pepper Popovers.
The recipes are great for breakfast and dinner sides, sure.
But, per the book title, I think they shine most brightly in the snacky category.
Think of this version as the original’s audiobook companion.
Heres the hook: 52 pairs of pizza and salad recipes, divided seasonally.
It still works out fine!)
But I expect to be finding new faves all year long.
Hot Sheet
Sometimes the thing we actually dread about cooking is the cleaning up afterwards.
Sheet pan dinners are an elegant way to solve that messy problem.
And, not everything in this beautifully-photographed book is dinner.
There are chapters with breakfast, dessert, and appetizer recipes.
Restaurant or bakery cookbooks can be tricky.
But many restaurant dishes or desserts just arent easily doable in home kitchens.
For what its worth,Dolci!also features the first author bio thats ever made me chuckle.
(He enjoys traveling and not traveling in equal measure.
In the books introduction she explains that for immigrant families like hers, adaptation was clutch.
), and makes mouths water at the turn of every page.
Don’t miss the Charred Broccoli Salad with Almonds and Spicy Green Goddess.
But, Heucks food never feels derivative.
Its written by Rosa Jackson, a native Canadian who has lived in France since 1994.
Did I mention the photographs?
Their collaboration paid off;Nicoiseis like a vacation in book form.
Each section includes instructions for preparing base ingredients and then recipes for how to use them.
For example, the Acid chapter includes these base ingredients: vinaigrette (easy!
), mustard, pickles, and tomato sauce.
(She cites a statistic saying its between 30 to 40 percent of the food supply.)
The book is full of both hacks and recipes.
you’re able to tell that I like dates, and so does Michigan-based author Yumna Jawad.
Youll find a lot of colorful fruits and vegetables here, plus creamy dips and lively main dish recipes.
