2023 Holiday Gift Guide No. 2: Cookbooks
I don’t think I’ve ever been gifted a cookbook that I haven’t loved. But I realize cookbooks aren’t for everyone. If I gave one to my Mom, I’m pretty sure she’d rather find coal in her stocking. These books, like cooking toys in Gift Guide No. 1, are for foodie lovers but that does not mean they are complicated. I had the pleasure to go to two of these cookbook authors’ talks this fall when the books were released — Eric Ripert’s and Erin French’s. While Eric is a three-star Michelin chef, his book is surprisingly very approachable and incredibly educational. If you know someone who loves fish but feels a little uncomfortable preparing it, this is a great find for them. Similarly, Erin offers such a sweet vantage point and never classifies herself as a chef because she lacks formal training. Yet, her book has recipes that feel homegrown and delicious but are mostly quite simple and incredibly approachable. Helloooo “Sundays” section with cozy meals for weekend days!
Gift Guide # 2: Cookbooks
by Erin French
I didn’t think it was possible to love Erin more than I do but this book is full steam Erin French in the best way possible. If you love The Lost Kitchen, you will love this book immensely.
Asada: The Art of Mexican-Style Grilling
by Bricia Lopez
This book is on my own personal wishlist. There’s a simplicity to many of the recipes that may just call for delicious ingredients blended together that create magical marinades and sauces that elevate and transform meats and veggies meant to be enjoyed “asada”, meaning as a gathering of family, friends, great music, cold drinks, good times, and community.
by Erika Council
Author Erika Council is the owner of Bomb Biscuit Co, an Atlanta-based biscuit shop where she’s known as a biscuit “whisperer.” That alone would have sold me on the book but then I read that Erika’s grandmother was none other than Mildred Council, aka Mama Dip, a southern food institution in Chapel Hill, NC, where I went to college. As a Yankee, I do my best to honor my Southern heritage (my Dad was from North Carolina and so is my husband). I import White Lily Flour. Duke’s Mayo is the only Mayo. The “right” Carolina BBQ is Eastern-style with a vinegar bite. Now if only Erika can help me become a proper biscuit baker I’ll die happy.
by Leah Koenig
This book came out just ahead of the Jewish holidays this fall and I love that it offers not only delicious recipes but also a cultural reflection into Roman Jewish history. I’m excited to dive into the histories and traditions of Roman Jews and I think there’s never been a more important time for today’s society to lean into appreciating and discovering Jewish culture and traditions.
by Eric Ripert
Eric masterfully demystifies seafood prep in this book that is (perhaps) surprisingly approachable. I attended a talk with Eric and Melissa Clark upon the book’s debut and he talked about how his intention was to help people understand that recipes don’t have to be complicated to be delicious. The most important tool you’ll need for this book is a quality fishmonger/mongress with the freshest seafood around. Lucky for me I have Sasha’s Seafood as my go-to, local seafood source. She’s a fourth generation fishmongress and the same fish I’m getting is the one Eric Ripert uses in his three-star Michelin restaurant, Le Bernardin.
by Yewande Kowolafe
This summer I said goodbye to one of my dearest local friends who moved to Africa with her family for business reasons. As a bon voyage send off, I invited my Cookbook Club over to feast on an African menu in her honor. I realized while I researched for this party that I had little to no experience with African cuisine and needed a proper education. I went down the rabbit hole of learning all about different regions and their unique food specialties, cultural significance and native foods across the continent but felt the selection of US publications covering African cuisine was rather slim. I’m excited to learn more from New York Times columnist Yewande Kowolafe who focuses in on West African cuisine, specifically the regional flavors found in and around Lagos, Nigeria’s most popular city.
The Book of Sichuan Chili Crisp
by Jing Gao
2023 was the year I really got into chili crisp. Truthfully, I’m still on this journey playing around with the various bottles I’ve found at HMart (Lao Gon Ma and Momofuku are my favorites). One thing I’ve learned is that chili crisp makes nearly everything taste better. This summer I went to a cooking class at Blue Hill at Stone Barns where they made a corn custard with beautiful summer vegetables. The chef then went into his bag and said “this will be delicious on its own but the chefs and I really like to put it over the top with this” and he proceed to drizzle crunchy chili crisp on top. It was phenomenal. I have a feeling this book, written by the founder and CEO of Fly by Jing, will equally elevate nearly any recipe.
by Molly Baz
Full truth: I didn’t really want to like this book. I thought it was going to be a little over the top and sometimes I cringe at Molly’s “more is more trendy” vibe but maybe that’s my own insecurities sinking in. (cue Grandma emoji!) What you have to love about Molly and this book is her unbridled “don’t give a f—” approach to food where she throws rules out the window and encourages potent flavor combinations without restraint. Underseasoned, underflavored food is the absolute worst and she’s a staunch supporter of pushing people to go big or go home. I can get behind that 100 percent.
