The many cookbooks wrapping up the 2013 publishing year provide a glorious feast, from Daniel Boulud’s Daniel: My French Cuisine (Grand Central) to Jamie Oliver’s peripatetic Jamie Oliver’s Food Escapes (Hyperion). While there are many ways to approach this end-of-season crop, here are five suggestions of what to do with a few notable titles.
- One Good Dish: The Pleasures of a Simple Meal by David Tanis (Artisan). Intimate, sophisticated yet quiet, and deeply centered upon flavor, Tanis’s new cookbook offers simple and approachable dishes that beg to be made—such delicious recipes as figs with honey and thyme, garlic soup, and Tunisian meatballs.
- The America’s Test Kitchen Cooking School Cookbook: An Illustrated Guide to the Core Techniques and Essential Recipes That Will Make You a Better Cook by America’s Test Kitchen Eds. (Boston Common). With its thousands of photos, detailed instructions as to why things work (and don’t), and more than 500 recipes, this expert and straightforward guide is a welcome resource for home cooks, those confident in their knife skills and those in need of a reminder on how to poach an egg.
- Coi: Stories and Recipes by Daniel Patterson (Phaidon). Mixing narrative recipes with lavish photography, Patterson introduces readers to his modern approach to food. A celebrated chef nominated for the James Beard Foundation Best Chef: Pacific Award and named Food & Wine’s 1997 Best New Chef, creates a new book that is as much a pleasure for its text as for the recipes it details.
- The Gramercy Tavern Cookbook by Michael Anthony (Clarkson Potter: Crown). Long awaited, the eponymous cookbook of the highly respected New York institution delivers lovely and cookable, contemporary American cuisine organized by the seasons. Not only can you cook mushroom lasagna, you can visit and taste Gramercy’s version in person: the ultimate “read it and eat it” road trip.
- René Redzepi: A Work in Progress by René Redzepi (Phaidon, Nov.). The art of the cookbook reaches new heights in this three-volume set by Redzepi—a delightful choice for foodies will be presented in time for this holiday season. Each book is wrapped in covers of a different shade of green, varies in size, and comes bound with a yellow X-shaped rubber band. Recipients may never cook from it, as they will be too busy paging through its contents with pure appreciation.