The Shun Lee Cookbook
by Michael Tong
We love it when a restaurant successfully translates its recipes for home cooks, and these traditional recipes, like kung pao shrimp and sweet-and-sour pork, taste just like you’re at the restaurant. Plus, they are incredibly doable. There’s also a really useful section on the Chinese pantry, with information on unusual produce, preserved and dried ingredients, condiments and spices.
Perfect gift for: the Asian-food lover who wants to make their favorite take-out dishes at home.
by Isabel Cruz
Isabel Cruz owns five Latin restaurants on the West Coast. In this cookbook, her first, she shares recipes for some of the most popular menu items, plus some of her personal favorites from home. We loved the simplicity of these vibrant recipes, many of which include a little bit of Thai or Japanese inspiration. Our favorites: ceviche made with tuna, serrano chiles and wasabi powder; and turkey albóndigas (meatballs) in a Latin-flavored soup.
Perfect gift for: the adventurous cook who appreciates simple cooking.
Cooking with Shelburne Farms
by Melissa Pasanen with Rick Gencarelli
This book is a celebration of Shelburne Farms, a large farm and inn in Vermont. The recipes—from Rick Gencarelli, the chef at the inn—are all inspired by ingredients that represent Vermont’s food heritage. We loved the rustic, everyday feel of dishes like maple-glazed ribs and ale-braised kielbasa with sauerkraut. Plus, the book includes inspiring profiles of local farmers.
Perfect gift for: the weekend cook who loves all-American food.