Our Favorite Cookbooks of 2013

Many of us here love to cook as much as we love to read. Here are some of the books that have filled our bellies and wowed our tastebuds this year. 

Ottolenghi by Yotam Ottolenghi
From Ten Speed Press: “Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi  and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.”

Pok Pok by Andy Ricker
From Ten Speed Press: “A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.”

The Kinfolk Table by Nathan Williams
From Artisan Publishers: “Kinfolk magazine launched to great acclaim and instant buzz in 2011 is a quarterly journal about understated, unfussy entertaining. Now there’s The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive.”

Classico e Moderno by Michael White
From Ballantine Books: “”Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef.”

Barbecue Crossroads by Robb Walsh
From University of Texas Press: “In stories, recipes, and photographs, James Beard Award-winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Recipes for these and the side dishes, sauces, and desserts that come with them are painstakingly recorded and tested.”