Best Cookbooks of 2015
Below are our favorite cookbooks of 2015. They're the cookbooks we give to friends and family as gifts, and they're the cookbooks we first turn to when taking a dish to a party. Our personal copies of these cookbooks fall open easily to the recipes we've made repeatedly, or the recipes might be readily found by the splatters on the page.
- •Home Baked by Yvette Van Boven http://powells.us/1Y97sUHI've been a fan of Yvette Van Boven for a long time now. As a food stylist, she has a wonderful sense of visual presentation with her books, and her recipes are approachable, easy, and big hits in our household! Each page is a visual treat with many handwritten recipes and charming drawings of ingredients, kitchen tools, and techniques, backgrounded by lovely watercolors, all done by Yvette herself. - Kim T.
- •The Broad Fork by Hugh Acheson http://powells.us/1Y97RGIInspired by farmers markets and CSA boxes, Acheson concentrates on recipes for the common and uncommon fruits and veggies likely to be landing in our kitchens this summer. Each item of produce is given a number of recipes, which is extra helpful as CSA boxes often come with an abundance of whatever is in season. - Tracey T.
- •Tacopedia: The Taco Encyclopedia by Deborah Holtz and Juan Carlos Mena http://powells.us/1QjAIJ5I would be remiss to let 2015 come to an end without highlighting Tacopedia on this blog. Tacopedia is unlike any cookbook I've ever seen. Authors Holtz and Mena gathered up any and every bit of knowledge about tacos: interviews with chefs and street cooks, infographics, cartoons, collages, photography, and the odd recipe here and there. - Tracey T.
- •Vegan Richa's Indian Kitchen by Richa Hingle http://powells.us/1QjAS3fRaised in India, Seattle food blogger presents healthy and delicious Indian recipes. Her food is long on spices and short on prep time. Richa learned her cooking skills from her mom, and the recipes reflect this authentic flavor mixed with time-saving sensibilities. There are quite a few gluten-free recipes, and her dishes are fit for both beginners and those with a more advanced Indian cooking experience. - Tracey T.
- •Teff Love by Kittee Berns http://powells.us/1QjB56DIf you like Ethiopian food, you should pull a 20 dollar bill out of your pocket right now and buy Teff Love. You will be happy with this cookbook. The recipes are crazy delicious. Cooking Ethiopian requires some special spices and a few kitchen skills, but armed with these and author Kittee Bern's guidance, you'll make your dining table sing with vibrant color and mouthwatering smells. - Tracey T.
- •Well Fed Flat Broke by Emily Wight http://powells.us/1QjC5raEmily Wight pulls off what I think most cost-conscious authors don't — in Well Fed Flat Broke, you will find recipes that are as tasty as they are varied, and not the least bit boring. My family's favorite is the Spam-Fried Rice: hearty comfort food with just the right amount of tang. The Green Egg Bake pushes my savory button every single time, and I have to mention it's also a wonderfully sneaky way of hiding spinach from a teenage boy. - Corie K.B.
- •Zahav: A World of Israeli Cooking by Michael Solomonov http://powells.us/1Y99RikAuthor Michael Solomonov, raised in both Israel and Philadelphia, brought exuberant Israeli food to Philadelphia by way of his restaurant: Zahav. And now Solomonov brings these intense flavors and bright colors to our home kitchen. His enthusiasm is evident with every recipe — and there are a lot of recipes. Beautiful photos show off the food and ingredients. Solomonov lends a teaching hand throughout, telling us about the background of the foods and cultures of the recipes. - Tracey T.
- •Food Lab by J Kenji Lopez-Alt http://powells.us/1QjCmueI have a great love and appreciation for Food Lab. Author López-Alt of SeriousEats.com explains the science behind how our recipes work, and he does so with a sense of humor. He is a proud nerd, with a degree from MIT and over a decade of experience in restaurant kitchens. With this formidable background, he gives us great recipes that teach us science 'n' stuff. Bottom line: these are good recipes and they will make you smarter. - Tracey T.
- •Modern Jewish Cooking by Leah Koenig http://powells.us/1QjCx8YAs Leah Koenig's phenomenal (dare I say, perfect?) Modern Jewish Cooking makes plain, the true scope of Jewish cooking is much wider than the matzo ball, courtesy of the often-ancient diaspora communities of Africa, the Mediterranean, the Middle East, the Caribbean, China, Latin America, Europe, and North America. All of the dishes are kosher, and everything I've cooked has been easy to source, uncomplicated to make, and lick-your-plate delicious. - Rhianna W.
- •A Modern Way to Eat by Anna Jones http://powells.us/1QjCLgcA Modern Way to Eat is a big favorite at Powell's. Author Anna Jones presents a fine, fat cookbook (352 pages) of creative vegetarian recipes. The Gentle Brown Rice dish may not sound like much, but filled with nuts and loaded with aromatic spices, this recipe has an amazing taste and charm. We keep coming back to this book over and over again. A Modern Way to Eat is awesome and should be a vegetarian classic. Truth be told, it is my very-most favorite cookbook of 2015! – Tracey T.