It's no secret: we so adored eminent chef and restaurauter Yotam Ottolenghi's opus of edible opulence Plenty that it hasn't left our Books We Love Table since it first landed here. Enter: Jerusalem: A Cookbook. This glorious continuum of the Ottolenghi vision evokes the spirit of his birth city with 120 stunning recipes.
Centered among the vibrant food cultures of India, China, and Thailand, Burma boasts a cuisine that melds these neighboring influences into a dynamic, singular culinary creation. In the hands of James Beard award-winner Naomi Duguid, Burmese dishes glimmer with sumptuous photos of Naomi's recipes and fascinating accounts of her travels.
Renowned for their unflagging experimentation, the brilliant ragtag crew from Cook's Illustrated/America's Test Kitchen skewer convention and whisk myths for home gourmands with the piquant flavor of scientific fact! Armed with The Science of Good Food on your shelf, you are a mere lab coat away from genius.
If you haven't visited smittenkitchen.com, the celebrated domain of Deb Perelman's toothsome dispatches from her 42-square-foot New York City kitchen, then allow her gorgeously illustrated cookbook to serve as an inspiring primer of how big ideas can come from the tiniest of spaces.
Time and time again Diana Kochilas illustrates her extensive mastery of the Greek table. With her new cookbook, The Country Cooking of Greece, she presents a wealth of astounding, simple-to-prepare recipes with invaluable tips as well as her scrupulous meditations on Greek customs and traditions. Astounding.