Our 2014 Holiday Gift Guide: 15 of the Year’s Best Books

New Yorkers wrote a bumper crop of food books in 2014. Here are the ones we want to hole up with all winter.

2014_SGBleicher_GiftGu_opt

Photo credit: Scott Gordon Bleicher

Looking for more gift ideas? Check out our holiday gift guide.

1. The Hamptons & Long Island Homegrown Cookbook
Leeann Lavin
Who this book is for: For those with a deep appreciation of “out East” terroir and the local institutions that have helped to define it.
A favorite recipe:
 Nick & Toni’s Peconic Bay scallops with butter and lemon over garden arugula
The best part: 
With a foreword by Edible’s Brian Halweil and photography from our Lindsay Morris, this more-than-a-cookbook celebrates the symbiosis between Long Island’s chefs and farmers.

2. A Good Food Day: Reboot Your Health with Food That Tastes Great
Marco Canora
Who this book is for: Vegetable lovers who are looking for new, creative ways to eat kale and similar trendy ingredients.
A favorite recipe: Citrus-spiked hazelnut and rosemary granola
The best part: Just in time for resolutions, recipes for conscious eating and good health from Hearth’s beloved chef.

3. The Real Food Cookbook: Traditional Dishes for Modern Cooks
Nina Planck
Who this book is for: Cooks who value whole and quality seasonal ingredients. 
A favorite recipe: Fermented ginger ale
The best part: Recipes your great-grandma would have made, but way sexier.

4. The Meat Hook Meat Book
Tom Mylan
Who this book is for: Both budding and seasoned butchers, in Brooklyn and beyond.
A favorite recipe: How to butcher a chicken
The best part: A cookbook-cum-butchering handbook from Brooklyn’s trailblazing meats master.

5. The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals
Eugenia Bone
Who this book is for: Those who like to think outside the plate and have a penchant for preserving ingredients.
A favorite recipe: Lady apple basil jelly
The best part: Bridging simple, seasonal ingredients from dish to dish and meal to meal.

6. Sugar Rush: Master Tips, Techniques and Recipes for Sweet Baking
Johnny Iuzzini
Who this book is for: An in-depth primer for eager and creative bakers, beginners or not.
A favorite recipe: Earl Grey crème caramel
The best part: The latest invaluable publication from James Beard Award-winning sweets superstar.

7. The Architecture of the Cocktail
Amy Zavatto
Who this book is for: Your friend or family member who is trying to step up their cocktail-making skills with a precise knowledge of classic combinations. 
A favorite recipe: Long Island Iced Tea
The best part: Longtime Edible contributor lays out blueprints for master mixed-drink construction.

8. American Catch: The Fight for Our Local Seafood
Paul Greenberg
Who this book is for: Anyone who eats.
The best part: A lyrical account of why the nation’s seafood supply could become the one that got away.

9. The New Greenmarket Cookbook
Gabrielle Langholtz
Who this book is for: Greenmarket devotees who value the stories behind their ingredients as much as what they’re able to concoct with them. 
A favorite recipe: Carrot pancakes with maple pears from chef Bill Telepan
The best part: Edible editrix gathers recipes from the top toques who start their days at Union Square.

10. The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking
Sara Kate Gillingham and Faith Durand
Who this book is for: Design and DIY enthusiasts who are either settling into or looking to make the most of their home kitchens.
A favorite recipe: Homemade oven cleaner
The best part: Recipes, cooking school lessons, helpful tips and tool reviews from the geniuses at Apartment Therapy.

11. Di Palo’s Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter
Lou Di Palo and Rachel Wharton
Who this book is for: New York City history and food buffs who won’t settle for less than fresh, handmade, in-house mozzarella.  
A favorite recipe: Concetta Di Palo’s Meatballs 
The best part: Fourth-generation owner of Little Italy’s landmark joins Edible editor Wharton for a feast of family history, adventure and recipes.

12. The Third Plate: Field Notes on the Future of Food
Dan Barber
Who this book is for: Farm-to-table believers who are looking to push the boundaries of this eating philosophy. 
The best part: Blue Hill’s celebrated chef gives the farm-to-table state of the state (spoiler alert: we need to do more).

13. Sunday Suppers: Recipes + Gatherings
Karen Mordechai
Who this book is for: Minimalist cooks who are as interested in eye candy as they are in actual candy (or at least making blueberry and balsamic ice cream from scratch). 
A favorite recipe: Buttermilk cornbread with honey butter
The best part: Brooklynite blogger Karen Mordechai shares inspiration for communal meals including upstate escapes, city picnics and birthday parties for kids (or adults, whatever).

14. Eating with the Chefs: Family Meals from the World’s Most Creative Restaurants
Per-Anders Jörgensen
Who is book is for: Those who like to feast their eyes as much as their stomachs. Just looking at this book is almost enough to fill you up. 
A favorite recipe:
Emmer wheat focaccia from Blue Hill at Stone Barns
The best part: 
Disclaimer, this book is not written by a New Yorker. It is the work of the stunningly talented Per-Anders Jörgensen (photographer and publisher of Fool magazine) and features recipes for home cooks from some of New York’s trailblazing institutions including Roberta’s, wd~50 and Blue Hill.

15. The Fat Radish Kitchen Diaries
Ben Towill, Phil Winser and Nick Wilber with Julia Turshen
Who this book is for: Cooks who treasure straightforward and inventive preparations of the best seasonal produce. 
A favorite recipe:
Honey and orange duck with roasted fennel
The best part: The Fat Radish teams up with cookbook writer Julia Turshen to share vegetable-forward dishes that bring the taste of their comforting farm-to-table dishes to your own kitchen.

Still looking for the perfect gift? Investigate our 2014 holiday gift guides to Manhattan and Brooklyn.

Newsletter

Categories

Tags

Stories, events, recipes and more from our editorial staff.