F&W deputy food editor Kate Heddings names her favorite cookbooks of 2013.
L.A. Son, by Roy Choi
If only people would stop swiping my copy of Roy Choi’s gritty biography from my desk, I would be able to go home and make one of his outstanding recipes, like his crazy-tender, delicious Korean-Style Short Ribs. (The taro, chestnuts and shiitake used here set it apart from any other short rib recipe I’ve tasted.)
Root to Stalk Cooking, by Tara Duggan
I love up-cycling food and it’s a movement that needs to spread far and wide. Here, Tara Duggan shows she’s a master, with clever recipes for things like beets and their greens, broccoli and its stalk, cauliflower and its core, and fennel and fronds, which form a base for her rustic, delicious fennel-braised pork.