The Slow Cook Book capitalizes on the recent popularity of slow cookers, but it isn't just tied to one appliance. Each recipe in the book includes instructions using the stovetop and oven to achieve the same result as with the slow cooker. Heather Whinney's recipes cover a wide variety of world cuisines and flavors, including many vegetarian options, with easy, numbered instructions and mouthwateringly gorgeous photographs. The recipes are divided into sections such as "Casseroles, Cassoulets, and Meatballs" or "Chilis and Gumbos," making it easy to find exactly the right meal. Whinney's comforting, hearty choices will warm the kitchen as they cook, however you choose to cook them. --Jessica Howard, blogger at Quirky Bookworm

Shiro Kashiba stands atop any list defining Japanese food in Seattle. He's been called many things--culinary master, fisherman, mushroom forager and nature lover--but first and foremost he's the "Sushi King." His eponymous debut cookbook is no chef-vanity affair, though, but a riveting and imaginative blending of East and West in the quest for high gastronomic art.

Shiro weaves personal history with philosophy, particularly with respect to preserving and maintaining food sources in the Pacific Northwest, and Ann Norton's photography adds a human dimension to the Sushi King's mystique. Kashiba's story begins in Japan, two decades after World War II, when he learns the fundamentals of edomaezushi (Tokyo-centric sushi) apprenticing with a renowned sushi master in the upscale Ginza district. Dreaming of bigger successes, he jumps across the Pacific to the bountiful shores of the Northwest, where he discovers an equally rich world of culinary design. In his transformative path from sushi chef to restaurateur, Kashiba learns to mine the treasures of his adopted homeland, creating a uniquely edomae menu for the Northwest. Shiro represents the climax of that culinary achievement. --Nancy Powell, freelance writer and technical consultant

Good Fish is a collection of seafood recipes that focuses on sustainably harvested fish and shellfish from the Pacific Coast. This is a must-have for any Pacific Northwesterner, but the recipes are also applicable for seafood lovers and foodies at large. Every chapter is broken down by the type of fish (Shellfish, Finfish, Littlefish), beginning with Selengut's experiences with each fish, followed by the basics of Seafood 101. She provides information on the species, seasonal ideals, buying tips, the process of raising/harvesting (farmed or wild) and bringing out the best flavor. Her choice of accompanying ingredients is basic, but they pair well and highly complement the seafood, like Mussels with Guinness Cream or Grilled Sockeye Salmon with Fennel. Selengut goes far beyond the step-by-step process for individual recipes for a deeper understanding of how to handle the fish. In the Salmon section, she goes as far as explaining "the anatomy of a flake," with picture-by-picture detail showing how to tell if your salmon or halibut is cooked correctly. "It seems that most of fish cookery has boiled down to five letters: F-L-A-K-E." After re-creating a few of these recipes, your overall understanding of the cooking process will improve to the point of attempting your own tasty experiments. --Aaron Talwar, publisher

Ever wonder what famous chefs and culinary professionals eat before spending the evening in the kitchen preparing and serving food for the rest of us? Look no further than Off the Menu to find your answer. Marissa Guggiana (Primal Cuts) has meticulously researched and photographed staff meals at more than 50 of America's great restaurants--particularly those with a focus on using local produce and livestock. Guggiana provides an introduction to each restaurant and a description of the staff meal she attended, with accompanying recipes and photographs. As a bonus, each chef has graciously answered an "Escoffier Questionnaire"--it is hardly surprising to see how many chefs are inspired by Alice Waters, but it is refreshing to discover that most would prefer a cheeseburger over foie gras. --Roni K. Devlin, owner of Literary Life Bookstore & More

Delving into each region's culinary styles and preferred ingredients, Claudia Roden serves up a delightful cornucopia of Spanish history, culture and delicious food in this plump, gorgeously illustrated collection. Pepa's Fish Soup, the chosen test recipe, brings seafood and comfort food together in one pot. While the stew is perfumed with delicate saffron, potatoes and firm whitefish give the concoction enough substance to hit the spot on a chilly evening. A Catalan picada, a paste of almonds ground with garlic, joins the mixture at the end of cooking to provide thickening and a hint of subtle nuttiness.

Any chef interested in the home cooking of other countries will surely appreciate Roden's lavish offering in The Food of Spain, and while you won't get a finder's fee, you can hope for a finder's flan! --Jaclyn Fulwood, graduate assistant, University of Oklahoma Libraries

Some TV viewers may recognize Mourad Lahlou from Iron Chef America, but rest assured: he is not your typical celebrity chef. Aziza, Lahlou's Michelin-starred San Francisco restaurant, has a reputation for unequalled presentations of modern Moroccan dishes, and his cookbook offers a similarly updated look at a timeless cuisine. Lahlou was born in Casablanca and raised in Marrakesh, where he learned to appreciate the cooking of his culture under the watchful eyes and talented hands of an extended family. Mourad: New Moroccan clearly reflects this heritage and will appeal to readers and cooks alike, with an engaging introduction followed by more than 100 perfectly arranged recipes, all interspersed with beautiful full-color photographs. This cookbook should be on everyone's wish list this holiday season. --Roni K. Devlin, owner of Literary Life Bookstore & More

Though many Americans might not yet recognize Sanjeev Kapoor's name, it is only a matter of time. Kapoor is a celebrity chef in India, associated with a daily television show, more than 140 cookbooks and over 20 restaurants. Now, he brings his expertise to the readers and cooks of the United States. How to Cook Indian is a hefty 600-plus pages, with a thorough presentation, from beverages to masalas and main courses, including many regional specialties. Each recipe is listed with its traditional name as well as an Americanized description, and is outlined in simple steps (frequently with extra tips from Kapoor). The ingredient lists may seem lengthy at first, but once you obtain the first batch of spice staples, your pantry should already have many of the other fixings. Of note: How to Cook Indian doesn't have a single photograph, but given Kapoor's recipe introductions, numbered instructions and helpful hints, the pictures likely won't be missed. --Roni K. Devlin, owner of Literary Life Bookstore & More

Jacob Kenedy has been conjuring up stripped-down, simple Italian meals at his London restaurant, Bocca di Lupa, since 2008. Now he's bringing his take on Italian cuisine to print with Bocca, his second cookbook (after The Geometry of Pasta with Caz Hildebrand).

The recipes in Bocca are inspired by the traditional cooking of Italy, giving nod to the distinct flavors of each region. Kenedy eschews heavy pasta dishes in favor of simple, elegant dishes like porcini risotto and "Little Birds with Polenta." Despite complicated, elegant flavors, the simplicity of the ingredients and Kenedy's careful explanations of complicated maneuvers make these gourmet dishes approachable. Add striking photography of Italy and its dishes to the well-written recipes, and Bocca proves to be a worthy ode to the underappreciated diversity of Italian cuisine. Part travelogue, part food history, part storybook (and part cookbook), Bocca is a delectable addition to any gourmand's bookshelf. --Kerry McHugh, blogger at Entomology of a Bookworm

Starting as a weekly sandwich stand in a rented taco truck, San Francisco's Mission Street Food (MSF) evolved into a philanthropic restaurant with guest chefs and a burger stand. Like the restaurant itself, the funny, fantastic Mission Street Food defies categorization: part memoir, part cookbook, part manifesto. Anthony Myint and Karen Leibowitz take turns in the first sections of the book describing their creation of the MSF concept and the transition from food truck to rented restaurant. Next, recipes for MSF signature dishes (including PB&J--pork belly, jicama, cilantro aioli and jalapeño on a buttery flatbread--and the Mission Burger) are clearly described with helpful step-by-step photography. Finally, Myint and Leibowitz round out their quirky take on the food business with a slightly irreverent manual for restaurant success. --Roni K. Devlin, owner of Literary Life Bookstore & More

Essential Pepin is a compendium of more than 700 recipes culled from 25 previous cookbooks by the celebrated French chef and teacher Jacques Pepin. The pages are bursting with Pepin's personal favorites, and each dish exemplifies different styles and methods of cooking, along with procedures and techniques that Pepin has simplified over the years. He has always prided himself on blending the pragmatic with elegant sophistication; though he proclaims himself an "old chef," hindsight has enabled him to alter and rethink his vast repertoire.

That adaptability further broadens the appeal of this diverse, no-nonsense cookbook (heavy on text with minimal illustrations). Pepin is old-school and adheres to culinary tradition, but he's realistic enough to know even seasoned home chefs need the option of prepping dishes from scratch or seeking prepackaged shortcuts. An accompanying three-hour, searchable DVD imparts valuable wisdom and techniques Pepin has mastered throughout his career. --Kathleen Gerard, blogger at Reading Between the Lines

Long before Julia Child demonstrated boning a duck, Americans loved the idea of French cooking. But many American cooks still see French food as rich, labor-intensive and splurge-worthy--certainly not easy, and not for everyday meals. Moranville draws on her time in France to provide helpful hints and a delicious collection of simplified, lightened-up French recipes.

Organized by course, the chapters of The Bonne Femme Cookbook include many classics, from boeuf bourgignon to Proust's madeleines, but Moranville also creates her own dishes--from duck with raisins and Madeira to a tart showcasing goat cheese and summer tomatoes. She marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchen--with fewer calories, fewer dirty dishes and a lot less prep time. --Katie Noah Gibson, blogger at Cakes, Tea and Dreams

"I grow for the joy it brings," Nigel Slater writes in the introduction to this paean to vegetables. After digging up the terraced lawn of his London house to plant a garden, Slater chronicles his (usually joyful) growing and cooking experiments, illustrating his account with Jonathan Lovekin's beautiful photos.

Twenty-nine vegetables, from asparagus to zucchini, get a turn in the Tender spotlight; Slater keeps cultivation diaries and muses on each vegetable's "reason for being" as he builds a collection of recipes around his beloved produce. Some recipes are simply brief instructions, others are more precise and complex, but all are crafted to showcase each vegetable's natural flavor, texture and essence. Gardeners and foodies alike will enjoy Slater's slow journey through the seasons, from delicate spring greens to hearty fall root vegetables, and his attempts to oust slugs, snails and foxes--who, like Slater himself, enjoy a good vegetable, and are probably there to stay. --Katie Noah Gibson, blogger at Cakes, Tea and Dreams

We live in an age of quick and easy. Eight-minute abs and 30-minute meals abound, and for many, cooking from scratch has become a daunting concept. With Home Made, Yvette Van Boven sets out to make it less so, proving that do-it-yourself is, in fact, doable. She starts with step-by-step guides to basic skills like the art of making jam, kneading bread, smoking fish and building an outdoor grill. After these building blocks come variations on each dish and technique. Standards such as smoked pork chops are juxtaposed with more adventurous recipes for ham pie and butternut squash gnocchi. Elegant photography by Oof Verschuren and clever page design make Home Made a delight to read, an invitation to explore and, ultimately, a guide to appreciating the process as much as the product. They say there is nothing that can compare to a home-cooked meal--and with these recipes, you've got the skills to prove it. --Kerry McHugh, blogger at Entomology of a Bookworm

Fans of Virginia Willis (Bon Appetit, Y'all) love her creative but accessible methods of blending recipes and techniques from the American South with traditional French cuisine to create culinary marriages made in heaven. Willis's version of Grandma's Chicken (poulet au grandmère), in which chicken, potatoes and mushrooms simmer together in a bath of broth, butter and herbs until the smell from the pot has the chef weeping in ecstasy, came out beautifully when tested. Willis adds a fast, helpful tip on making the sauce en beurre for a beautiful shine that's sure to make a grand impression with guests--and with a comforting flavor that may likely leave an even more brilliant impression than its classy appearance.

With the practicality of Julia Child and the warmth of Paula Deen, Willis brings a taste of France to your kitchen and proves that nothing says Southern like Virginia. --Jaclyn Fulwood, graduate assistant, University of Oklahoma Libraries

Sam Talbot, a former competitor on Bravo's Top Chef, has lived with Type I diabetes since childhood. Rather than adhering to the restrictive diets common to diabetics, however, Talbot has dedicated his life and career as a chef to developing diabetes-friendly food that is both healthy and enjoyable. Instead of shying away from sugars or other high-carb foods, Talbot encourages diabetics simply to pay attention to what they eat, and when, and how much, in order to control their blood sugar levels.

From Lemon Ricotta Hotcakes to hearty bowls of udon noodles to a decadent Banana Cream Pudding, Talbot's philosophy shines through on every page of The Sweet Life. It's a perfect balance of medical and nutritional information, delectable recipes and mouth-watering photography. Talbot's advice and recipes are not just for diabetics, either--they will delight anyone looking to eat better and make smarter food decisions without sacrificing health or flavor. --Kerry McHugh, blogger at Entomology of a Bookworm

One might be forgiven for a bit of skepticism toward a 230-page, indexed book about bitters. Yes, that little bottle currently serving a mostly cosmetic function in bar cabinets the nation over. Yes, 230 pages. Yes, the index is necessary. Because it turns out that you really can write a stylish, engaging, geek-attack-inducing book entirely about that little bottle--at least Brad Parsons certainly can.

The beautiful art in Bitters invites readers to touch, open and browse, and the prose is as intelligent as the photography is beautiful. Whether it's found on the coffee table, in the kitchen or behind the bar, this book incites readers to explore, create and share. Gain a historical perspective, DIY an army of diverse flavors, learn about commercial brands, impress guests with sophisticated cocktails, even churn up the most amazing boozy ice cream imaginable--and when that's all done, wrap it up and let some other lucky soul do the same. --Katherine Montgomery, book (and cocktail) nerd

Buddy Valastro, owner of Carlo's Bake Shop and star of TLC's Cake Boss, has delivered a cookbook stuffed full of recipes for amazing baked treats. From the basic (butter cookies) to the unusual (wheatberry pie) and the traditional (pumpkin pie), Baking with the Cake Boss is full of decadent options. And, of course, there's a huge section dedicated to cakes for all sorts of occasions: from Mother's Day to Thanksgiving to Chanukah, Valastro guides you through making, frosting and decorating spectacular cakes.

Each recipe has clear instructions, ingredient lists and tips for making perfect desserts. Many begin with anecdotes about when Valastro started making them for his bakery, and most include step-by-step pictures as a guide. Baking with the Cake Boss is perfect for fans of Cake Boss, aspiring pastry chefs or anyone who just wants a cute sweet treat. --Jessica Howard, blogger at Quirky Bookworm

David Arrick, owner of New York City's Butch Bakery, knows that trendy cupcakes, with their pink frosting and sparkly toppings, are unfairly skewed toward a female demographic. In The Butch Bakery Cookbook, Arrick shares his recipes for guy-friendly cupcakes boasting bold flavors like chile powder, sugar-glazed bacon and a range of alcoholic beverages that would make a bartender proud.

The from-scratch B-52 (a yellow cupcake soaked in Kahlua and frosted with Bailey's Irish Cream buttercream) and the New Yawk Cream Pie (a chocolate-frosted yellow cupcake with a creamy pudding center that gets its start from a cake mix and canned frosting) both received rave reviews in testing. Husbands, boyfriends and one handyman who lucked into participating raved about the results, or at least gave an enthusiastic thumbs-up with one hand while shoving cupcakes into their mouths with the other.

Embrace gender equality. Nab a copy of The Butch Bakery Cookbook for the baker in your life! --Jaclyn Fulwood, graduate assistant, University of Oklahoma Libraries

Meg Ray, the chef and owner of the pastry shop Miette, has gathered the secrets of her many delectable baked goods into this eponymous cookbook. Every detail of Miette--from its scalloped pages to its pastel colors to its beautiful photographs of luscious baked goods--will charm experienced and novice bakers alike.

Ray explains how to make items as diverse as Lemon Debutante Cake, Chocolate Truffle Tarts and Caramel Corn. Some of the recipes are complicated, with several pages of detailed instructions, while others are simple and require only a few ingredients. The results, though, are all beautiful, combining irresistible flavors with Miette's trademark dainty charm. Each recipe offers both measurements and weights for the ingredients, and a short note explaining how it was developed, allowing the reader to glimpse the behind the scenes work at the pastry shop, and providing alternate options for precise, careful baking to re-create its most popular recipes. --Jessica Howard, blogger at Quirky Bookworm