Give the Right Book for Every Kind of Cook

A cookbook can be a keepsake—a heritage conveyed through recipes, a benchmark treatise on the cuisine of a region or culture—and if you think of those we’ve continued to love well beyond their publication dates, they tend to have been written by women: Madhur Jaffrey, Diana Kennedy, Joyce Chen, Julia Child, Anissa Helou, Julie Sahni, Elizabeth David, Dorie Greenspan, Marcella Hazan, Jessica B. Harris, Claudia Roden. The next generation of matriarchs is now carrying on that tradition in their own right, and their cookbooks, the heirlooms of the future, are ripe for the giving.

有记者Toni Tipton-Martin，刚刚发表全面Jubilee: Recipes from Two Centuries of African American Cooking或者在伦敦的Darjeeling Express的Calcuta-Born厨师Asma Khan，其Asma的印度厨房is a celebration of home cooking that, thanks to her royal Mughlai ancestry, feels incredibly special. We all have friends who are resolving to cook more often. They would likely benefit from a copy of Diana Henry’s newest book of one-pot wonders. For them, it’s a copy ofFrom the Oven to the Table（与荷兰烤箱一起）开放一个可能性的世界，在一个锅中，用一本书。（以及多么可爱的惊喜是将那些与亨利的首次亮相工作配对，Crazy Water, Pickled Lemons。）

如果收集的想法上诉，则是一套完整的潘尼斯之家cookbooks from Alice Waters’ polestar in Berkeley would provide any cook with a preliminary and chic foundation. Edna Lewis, the African American teacher, chef, and author who did for Southern cooking what Child did for French, died in 2006. This year, her third cookbook,In Pursuit of Flavor，重新发行，在2018年，埃德娜刘易斯, an anthology about her, was published. For an essential gift, stack both of those with her second volume,The Taste of Country Cooking. Then there’s Maida Heatter, the patron saint of home baking. We lost her this year, at the age of 102. If you love someone who gets a thrill from making tarts,Happiness Is Baking, a compendium of her greatest recipes, will bring them joy.

Midnight Chickenis really a self-help book masquerading as a cookbook, although you will want to cook from its charmingly illustrated pages. For author Ella Risbridger, who lives with depression, cooking is an act of self-care, and here she spreads both that message and the bonhomie of making dinner.

For the armchair or kitchen traveler, Alissa Timoshkina’s盐和时间is an invitation “to share my memories of growing up in Siberia and to accompany me on a journey across the vast country.” It will satisfy both those who read to be transported to a new place and those who wish to re-create the food of a faraway destination as a way to better understand its people.

Georgina Hayden’sTavernaaccomplishes a similar feat, but she invites us to Cyprus, on the Thames. After immigrating to England, her father’s parents ran a Cypriot taverna in Tufnell Park for nearly three decades; her maternal grandparents were grocers, selling ingredients from the Eastern Mediterranean island of their birth. Like Timoshkina’s, Hayden’s is “a book of memories, appreciation and family,” rife with things you want to eat. PairTaverna和Oklava在塞浦路斯的美食中提供更深入的沉浸式。后者，由Selin Kiazim在Oklava的工作（这个词）在伦敦的“擀面杖”）中，反映了塞浦路斯更简单的“更多地中海”美食的交叉授粉，更加加香，芳香土耳其同行。一些Kiadim的食谱来自她的餐厅;有些人从她的母亲和祖母继承。“拜托，”她写道，“不要看看图片 - 我想看Grubby页面，因为你一直在使用这本书！”

就这些烹饪书而言，这是礼物能力的衡量标准：Grubby手 - 由于频繁使用，他们留下了页面的标记。我自信而且亲切地赐予他们在我的亲切上的任何一个 - 直到今年。今年，我会给每个人的副本Women on Food，我的新非传统选集学，庆祝其标题中的两个实体 - 与我所引用的食谱相同。因为每个人都知道最好的礼物是你自己的人。