Nothing is tastier than serving up out picks for the best books of all things food.
We tasted several tomes from Kyle Books. What wonders!
In Five Seasons of Jam ($24.99) Lillie O’Brien proves why jam cannot be rushed. ![Five Seasons of Jam by [O'Brien, Lillie]](https://images-na.ssl-images-amazon.com/images/I/51G8CRQ3SBL.jpg)
These preserving recipes may be short on the page, but they’re designed to stretch time, from when you first find and organize the ingredients, to when you stir the pot slowly and lovingly, then spread it on toast, and take the first magical bite.
Sudie Pigott’s Flipping Good Pancakes: Pancakes From Around the World ($16.99) proves that you don’t have to wait till the weekend to enjoy pancakes.
Taking inspiration from countries all over the world, this dynamic collection of recipes shows how versatile and easy pancakes can be. Chinese Rice Flour Pancakes with Shitake and Sugar Snap Peas anyone?
With step-by-step photography, detailed instructions, specialist advice and Vanessa Kimbell’s indispensable encouragement, The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread ($24.99) celebrates the timeless craft of artisan baking.
Pass the butter. Please.
The Goodness of Honey: 40 Healthy Sweet and Savory Recipes ($12.99) offers vibrant recipes packed full of goodness. 
From Baked Energy Bars to Honeyed Carrot Cupcakes, and from Foolproof Root Vegetables to a Fig, Nectarine, Burrata & Prosciutto salad, these delicious recipes will allow you to embrace your love for honey without the guilt.
On a 10-year journey to seek the origins of wine, Kevin Begos unearths a whole world of forgotten grapes, each with distinctive tastes and aromas, as well as the archaeologists, geneticists, chemists—even a paleobotanist—who are deciphering wine down to molecules of flavor.
In Tasting the Past: The Science of Flavor and the Search for the Origins of Wine ( Algonquin Books, $26.95), we meet a young scientist who sets out to decode the DNA of every single wine grape in the world; a researcher who seeks to discover the wines that Caesar and Cleopatra drank; and an academic who has spent decades analyzing wine remains to pinpoint ancient vineyards. Science illuminates wine in ways no critic can, and it has demolished some of the most sacred dogmas of the industry: for example, well-known French grapes aren’t especially noble.
Begos offers readers drinking suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants.
Think outside the crust: Slab pie is just like regular pie . . . only better and bigger! Instead of crimping and meticulously rolling out a round crust, slab pies are an unfussy twist that are perfect for a potluck or dinner party or just a family dinner.
Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies (Grand Central Life & Style, $28) includes 75 foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers alike. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin.
Just when you thought you knew everything about a cup o’ Joe… The World Atlas of Coffee: From Beans to Brewing — Coffees Explored, Explained and Enjoyed (Firefly Books, $35) takes readers on a global tour of coffee-growing countries, presenting the bean in full-color photographs and concise, informative text.
It covers where coffee is grown, the people who grow it and the cultures in which it is a way of life. It also covers the world of consumption—processing, grades, the consumer and the modern culture of coffee. Organized by continent and then country or region, The World Atlas of Coffee presents the world’s favorite brew in color spreads packed with information.
The first official cookbook from the beloved world of Margaritaville features laid-back favorites like the explosively good Volcano Nachos and the heaven-on-earth-with-an-onion-slice Cheeseburger in Paradise, alongside more sophisticated options that will wow your guests. With its combination of recipes, stories, and gorgeous full color food and lifestyle photographs throughout, it is sure to put you in a Margaritaville state of mind!
It’s 5 o’clock somewhere and no vacation is complete without a cocktail―preferably a margarita, of course! Margaritaville: The Cookbook: Relaxed Recipes For a Taste of Paradise (St. Martin’s Press, $32.50) is loaded with drink recipes to inspire your blissful island cocktail hour―from Jimmy’s Perfect Margarita and Paradise Palomas to Cajun Bloody Mary’s and the quintessential Key West Coconut and Lime Frozen Margarita.
With detailed explanations of Middle Eastern foods, and suggestions on the best way to build up a home pantry of staples, you’ll discover a world of flavor. Once you begin cooking from Tahini & Turmeric: 101 Middle Eastern Classics Made Irresistibly Vegan (Da Capo Lifelong Books , $24.99), 
you’ll find yourself experimenting with pistachios and pomegranate syrup–and, of course, tahini and turmeric.
For this sumptuous cookbook, restaurateur Yann de Rochefort and Executive Chef Marc Vidal tell the story of Boqueria, which has now spread to four New York City locations as well as to Washington, D.C. While the recipes-all deeply rooted in Barcelona’s culinary culture-take center stage with phenomenal food photography, Boqueria: A Cookbook, from Barcelona to New York (Bloomsbury, $35) also swings open the kitchen doors to reveal the bustling life of the restaurant, and offers exciting glimpses of the locales that inspire it: the bars, markets and cervezerias of Barcelona. 
Boqueria’s recipes are delectable variations on authentic Barcelona fare, but more than that; along with their origin stories, these recipes inspire a bit of the Boqueria experience-the cooking, the conversations, and the connections-in your own home.
Zoë François and Jeff Hertzberg shocked the baking world when they proved that homemade yeast dough could be stored in the refrigerator to use whenever you need it. Now, they’ve done it again with Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion (St. Martin’s Press, $35), a cookbook with savory, sweet, healthy and decadent recipes for every occasion.
In 100 clear and concise recipes that build on the successful formula of their bestselling series, Holiday and Celebration Bread will adapt their ingenious approach for high-moisture stored dough to a collection of breads from the four corners of the globe.
In Provisions: The Roots of Caribbean Cooking (Da Capo Lifelong Books, $30) , Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people–particularly the women–for centuries
. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters’ fond food memories and fascinating glimpses of the islands’ histories, bringing the region’s culinary past together with creative recipes that represent the best of Caribbean food today.
Derived from the Turkish word “keif” meaning “feeling good,” kefir is a tart, tangy cultured milk, low in sugar and lactose free, and an excellent source of protein, calcium, and B vitamins. Originating from a grain that dates back two thousand years to the Caucasus Mountains of Europe, it is also one of the healthiest natural foods available—scientifically shown to help boost immunity, improve gut health, build bone density, fight allergies, and aid the body’s natural detoxification.
The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World (HarperOne, $29.99) offers more than 100 globally-inspired sweet and savory recipes, as well as unique spins on classic recipes, while introducing contemporary flavors and textures to inspire you in the kitchen every day.
We always savor the cookbooks published by Robert Rose.
Since Santa already brought us an Instant Pot, we sampled two delicious treats: The Complete Indiana Instant Pot Cookbook: 130 Traditional & Modern Recipes ($24.95) and 5-Ingredient Instant Pot Cookbook: 150 Easy, Quick & Delicious Recipes ($19.95).
The recipes are as easy as A-B-C, the photos are glorious and, well, we’re getting hungry for another Ham and Cheddar Egg Muffin . . .
(University Press of Kentucky, $16.95) 
All the dishes in 
Did you know that during World War II, the US Navy paid kids to collect milkweed’s fluffy white floss, which was then used as filling for life preservers? And Native Americans in the deserts of the Southwest traditionally crafted tattoo needles from prickly pear cactus spines. These are just two of the dozens of tidbits that Tammi Hartung highlights in the tales of 45 native North American flowers, herbs, and trees that have rescued and delighted us for centuries.
The answers (and recipes) can be found in The Best Homemade Vegan Cheese & Ice Cream Recipes (Robert Rose, $19.95), 
It features 50 recipes contributed by well-loved shore town restaurants, bakeries, markets, and more. From fresh oysters, scallops and tilefish to Garden State tomatoes, corn and blueberries, the perfect New Jersey ingredients shine.
But Candace doesn’t stop there. She shares the recipes for her all-time favorite cakes, pies, quick breads, cookies, bars, and other treats, plus delicious guest recipes from Sprinkles friends like Reese Witherspoon, Julia Roberts and Michael Strahan. Treat yourself to this sweet cookbook and share in the fun.
All the dishes are simple to prepare, and while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch.
From stove top to oven to campfire to grill, this affordable, long-lasting material is unmatched in its versatility and the tasty tome will teach readers how to take full advantage of it, from breakfast to dinner to dessert. Full-color photos bring the recipes to life, and tips for outdoor cooking make this a book that will travel to many a campsite or hunting cabin. Narins will leave readers confident and eager to pull their pans off the shelf and get cooking.
By cooking with circulated super-heated hot air, you’ll create an amazing variety of recipes—from classics to modern-day favorites. From Classic French Fries and Beer-Battered Fried Fish to Buttermilk Fried Chicken, you’ll get all the fantastic flavor without the fat. Imagine being able to enjoy Old-Fashioned Cake Donuts and Coconut Shrimp without the guilt! Not to mention being able to indulge in desserts like Chocolate Hazelnut Fudge Cake and Bananas Foster.
Bestselling illustrator Wendy MacNaughton and book editor Isaac Fitzgerald reveal the stories behind the tattoos that chefs proudly wear, along with their signature recipes. Like the dishes these chefs have crafted over the years, these tattoos are beautiful works of art. Knives & Ink delves into the wide and wonderful world of chef tattoos and shares their fascinating backstories, along with personal recipes from many of the chefs.
Classic French techniques explain each recipe from start to finish, and lots of variations yield nearly infinite flavor combinations, all illustrated with full-color photography. Go ahead, have dessert first. Oui!
Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it’s hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan. Dig in and taste the treats that fill 
Gone are the days of stressing over how to please family and friends with different dietary needs. Isa provides everything you need to get your party started, from finger food and appetizers to casseroles, roasts, and dozens of special sides. Then comes a throng of cakes, cookies, cobblers, loaves, pies, and frozen treats to make you feel like the best dang vegan cook in the world.
Presenting delicacies favored by the Horde and the Alliance alike, this authorized cookbook teaches apprentice chefs how to conjure up a menu of food and drink from across the realm of Azeroth. Featuring food pairings for each dish, ideas for creating your own Azerothian feasts, and tips on adapting meals to specific diets, this otherworldly culinary guide offers something for everyone. Each chapter features dishes at a variety of skill levels for a total of more than one hundred easy-to-follow recipes for food and brews.
Vivian Howard, star of PBS’s A Chef’s Life, celebrates the flavors of North Carolina’s coastal plain in more than 200 recipes and stories, proving that the food of Deep Run, North Carolina—Vivian’s home—is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level—from beginners to confident cooks—Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. Fried Yams with Five-Spice Maple Bacon Candy, anyone? A perfect bookend: Season 4 of A Chef’s Life (PBS Distribution), in which Vivian wrangles up sweet spring onions with special help from The Avett Brothers, and then turns a roster of watermelon, sunchokes, field peas, and more into new-fashioned fare. She even cooks up rabbit, which she calls ‘the meat of the future’ makes the menu. That’s all folks!
And he was pretty sure that the cookbook had belonged to his mom at some point. Weird. So Finn took it upon himself to fill up the book with as many crazy delicious food ideas as he could. And since that only filled around six pages, he recruited Jake, Marceline, Princess Bubblegum, and the other citizens of Ooo to help complete the cookbook. There was pouring! There was mixing! There was a pasta-related Wizard Battle!
Spotlighting more than a hundred of North America’s greatest oysters, the book introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn’t producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character.
Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and ”merroir.” The book concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind—a definitive visual companion to this iconic, much loved mollusk.
Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle; the earthy ryes of Alpine Austria and upper Italy; the crackly knäckebröds of Scandinavia; and the diverse breads of Germany, the Baltic countries, Poland and Russia. Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods.
The show has also impacted popular culinary traditions; there are Double R Diner copycat diners, pop-up dining experiences, doughnut-eating contests, and David Lynch’s signature coffee. Now, fans hungry for a Twin Peaks fix can sate their appetite with this quirky cookbook that pays homage to the show. Lindsey Bowden, the founder of the Twin Peaks festival in the UK, has gathered dozens of recipes inspired by its most memorable scenes and characters, including Percolator Fish Supper, the Log Lady’s Chocolate and Chestnut Roulade, and the Double R Diner’s famous Cherry Pie.