“The Essential James Beard Cookbook: 450 Recipes that Shaped the Tradition of American Cooking” by James Beard (hardcover, St. Martin’s Press, 2012, 380 pages, $35). The best recipes from one of America’s most influential food personalities in a big, delicious cookbook that delights in every category.
“Michael Symon’s 5 in 5” by Michael Symon (paperback, Clarkson Potter Publishers, 2013, 224 pages, $19.99). Co-host of “The Chew,” Food Network Iron Chef and Cleveland restaurant owner Michael Symon shares 120 superfast, easy recipes for busy cooks—perfect for weeknights.
“The Soul of a New Cuisine: a Discovery of the Foods and Flavors of Africa” by Marcus Samuelsson (hardcover, John Wiley & Sons, Inc., 2006, 344 pages, $40). Introduces readers to the culinary heritage and traditions of Africa in a collection of more than 200 recipes representing diverse cultures, cuisines and regions of Africa.
“Tapas: a Taste of Spain in America” by José Andrés (hardcover, Clarkson Potter Publishers, 2005, 256 pages, $35). Integrating the traditions of Spanish “tiny bite” cuisine with a variety of American foods, this book includes a collection of simple, delicious tapas recipes as well as advice on obtaining the right ingredients.
“A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes” by Nancy Silverton (hardcover, Alfred A. Knopf, 2007, 262 pages, $29.95). The acclaimed chef and founder of the La Brea Bakery combines practicality with taste-tempting cuisine as she presents more than 130 easy-to-follow recipes for dishes that use prepared foods from supermarkets or specialty stores as a base.