Real Cooks Will Like These Books
By Shelley Lindgren and Matthew Accarrino, Ten Speed Press. Hardcover. $35; 295 pages.How often anyone who unwraps SPQR will make Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens is open to debate, but this San Fran restaurant's take on Italo-inspired California cooking will dazzle the right foodie on your list.
By Martha Holmberg, Chronicle Books. Hardcover. $35; 256 pages.Sauce making can be a great secret weapon for a successful home cook: Professional chefs know that a great sauce dazzles and can cover myriad sins. Give this to any canny cook.
By Nancy Singleton Hachisu, Andrews McMeel Publishing. Hardcover. $35; 386 pages.California food lover marries Japanese organic farmer and produces exotic but earthy farm-to-table book. Give this one to any dreamer.
By Ken Forkish, Ten Speed Press. Hardcover. $35; 265 pages.The next great book to leaven the home-baked bread revolution. Give to any baker or aspiring baker, then insist on being invited over for tastings.
By Aliza Green, Quarry Books. Paperback. $25; 174 pages.We've been cooking from this in our Test Kitchen, and we love it. Clear techniques, gorgeous noodles. Give to the pasta hound.
By Cindy Pawlcyn, Ten Speed Press. Hardcover. $35; 287 pages.Not many chefs could pull off this supper-club-feeling assemblage of global menus. Pawlcyn does: It's a warm-hearted book for friendly cooks.
By Maricel E. Presilla, W. W. Norton & Co. Hardcover. $45; 901 pages.The long-awaited bible of Latin-American cooking from a New Jersey chef-scholar we dig.