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February 15, 2018 BOOKLIST
Find more Top 10 Cookbooks
Reviewed in Booklist from October 1, 2016, to September 15, 2017, these outstanding cookbooks celebrate a wide variety of culinary cultures and cooking fundamentals.
The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria. By Marlene Matar. 2016. Interlink, $40 (9781566569866).
Syria’s largest city is home to Arabs, Kurds, Turks, Jews, and other ethnic communities, each of which has contributed to its culinary traditions. Matar’s detailed recipes are easy to follow and rarely demand hard-to-find ingredients.
Appetites: A Cookbook. By Anthony Bourdain. 2016. Ecco, $37.50 (9780062409959).
Globe-trotting author, TV host, and chef Bourdain rewards home cooks with excellent tips and a great variety of recipes, both familiar and exotic, with international flair.
Big American Cookbook: 250 Favorite Recipes from across the USA. By Mario Batali. 2016. Grand Central, $40 (9781455584710).
Ever-popular Batali enthusiastically celebrates iconic American cooking by region, with generally easily reproduced dishes that will delight people gathered for a family dinner or special event.
How to Bake Everything: Simple Recipes for the Best Baking. By Mark Bittman. 2016. HMH, $35 (9780470526880).
Bittman, the encyclopedist of modern cooking, inventories cakes, cookies, pies, breads, pastries, crackers, and flatbreads, sharing myriad intelligent approaches to basic recipes throughout.
King Solomon’s Table: A Culinary Exploration of Jewish Cooking from around the World. By Joan Nathan. 2017. Knopf, $35 (9780385351140).
Nathan’s ultimate north-to-south, east-to-west compendium of Jewish cuisine includes familiar recipes, lesser-known dishes, and engaging stories and profiles.
Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods. By Rachael S. Mamane. 2017. Chelsea Green, $35 (9781603586566).
Mamane’s exhaustive guide to this important culinary foundation is an ode to slow-food and zero-waste cooking.
Mastering the Art of Japanese Home Cooking. By Masaharu Morimoto. 2016. Ecco, $45 (9780062344380).
Iron Chef Morimoto introduces U.S. readers to the satisfying, simple, everyday side of Japanese cooking.
The Red Rooster Cookbook. By Marcus Samuelsson. 2016. Houghton/Rux Martin, $37.50 (9780544639775).
Rock-star-chef Samuelsson throws everything into this stone soup of a book: his native Ethiopia, his adopted Sweden, the haute-cuisine precision of his European training, and the multiculti flavors of Harlem.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. By Samin Nosrat. 2017. Simon & Schuster, $28 (9781476753836).
Chez Panisse–trained Nosrat lays out the science of cooking, but only insofar as it enhances flavors and creates gastronomic art, through these four fundamental elements.
Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. By Deb Perelman. 2017. Knopf, $35 (9781101874813).
Beloved blogger and cookbook author Perelman celebrates recipes that minimize home cooks’ strife and maximize the enjoyment they can share with appreciative others.
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