Fine Cooking’s Holiday Books That Cook
We Fine Cooking editors are a lucky bunch. Food and drink is our passion and our livelihood, and we love nothing more than to discover (and taste) new food and beverage products, tabletop items, and most especially, cookbooks. But not all cookbooks are created equal. In Fine Cooking’s double holiday issue (December 2008/January 2009, #96), hitting newsstands November 11th, we’ve reviewed some of the great new titles that we can’t wait to buy as holiday gifts for the food lovers in our lives (or maybe even keep for ourselves). Check out the issue to see what’s on our wish list. In the meantime, here are a few more exciting new books that we didn’t have room to review, but that we’d love to give or receive:
For the hungry romantic:
Immoveable Feast: A Paris Christmas by John Baxter
In charming and often hilarious prose, Baxter, an American film critic, biographer, and avid cook, tells the story of how he was charged with cooking the annual Christmas feast for eighteen members of his French fiancée’s family in their ancestral country home. After reading about Baxter’s year-long quest for the very best ingredients and recipes to impress his family-to-be, you’ll be touched, amused, and no doubt, hungry.
For the sugar addict:
The Art and Soul of Baking by Cindy Mushet
This new book is a must have, whether you’re a beginner looking to learn the basics or an accomplished baker in search of contemporary takes on the classics. This hefty cookbook offers over 200 recipes, plus tricks and tips from a pro so you always know what to do next, and why.
For the would-be restaurateur:
Chanterelle: The Story and Recipes of a Restaurant Classic by David Waltuck and Andrew Friedman
Ever been curious about what happens behind the scenes at a high-end restaurant? In this stunning coffee-table cookbook, David Waltuck, chef and co-owner (with his wife, Karen) of Chanterelle restaurant in New York City, takes you inside his kitchen to share the secrets behind his fresh, elegant food.
For the culinary explorer:
The Book of New Israeli Food: A Culinary Journey by Janna Gur
This gorgeous cookbook takes you to delicious places as you learn about the history and variety of today’s Israeli cuisine. With simple, approachable recipes for everything from salads and soups to grilled meats, sweets, and even special holiday fare, the stories behind the food and the stunning photography will inspire you straight into the kitchen.
For the aspiring chef:
Under Pressure: Cooking Sous Vide by Thomas Keller
So much more than a cookbook, this book takes you into the heart of the restaurant kitchen to teach you all about the science behind one of the most innovative culinary techniques of our time, as taught by one of our most admired chefs.
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