Erin French (Finding Freedom) is the owner and chef of The Lost Kitchen, a 40-seat Maine restaurant recognized internationally for its creativity. French loves to showcase Maine's natural bounty in her dishes, and specializes in using local ingredients. She brings together a beautiful collection of stories, recipes, and dinner-party tips in Big Heart Little Stove: Bringing Home Meals & Moments from The Lost Kitchen.

The cookbook, featuring simple ways to make meals feel special, includes such gems as Roasted Allium Dip, a nod to the Lipton classic; seafood standouts such asHalibut Crudo with Violet Vinegarand a Skillet of Scallops; and spectacular sweets like Salted Caramel Custards. Any home chefs looking to host a joyful, delicious dinner party need look no further than the lovely Big Heart Little Stove. --Jessica Howard, freelance book reviewer

Following From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen, rapper Snoop Dogg pays homage to Earl "E-40" Stevens, his "big homie" who "paved the way" for Snoop on the West Coast. "Watching him expand his love for food and cooking over the years," Snoop writes, is "why Snoop Dogg Presents Goon with the Spoon had to be the next cookbook, ya dig?" Witty, personal intros accompany each of the 65-plus accessible recipes, including fruity Mimosas 3 Ways, with "a little kick in the mix"; Cognac Mashed Potatoes; and Roasted Karats. Vivid, eye-popping, and mouth-watering photographs by Antonis Achilleos include full-spread close-ups, like the duo's "decadent" Fried Chicken and French Toast Sandwiches, which are "hella fun to make." --Cheryl McKeon, Book House of Stuyvesant Plaza, Albany, N.Y.

Lidia's from Our Family Table to Yours is the mouthwatering 16th cookbook from chef and PBS personality Lidia Matticchio Bastianich (My American Dream). Written with Tanya Bastianich Manuali (Healthy Pasta, with Joseph Bastianich), it is a warmhearted tour through the recipes that have sustained Bastianich's family over the years. Alongside personal photos and anecdotes about her mother, her children and grandchildren, and other relatives, Bastianich shares the dishes they love. Readers will learn to make her mother's favorite Eggplant Rollatini; the Spicy Crispy Roasted Cauliflower her grandchildren adore; and plenty of traditional pasta dishes. Bastianich includes notes about the recipes' regional origins, the fresh ingredients she swears by, and which members of her family are partial to lobster, eggplant, or rabbit. Accessible and straightforward, and studded with helpful hints, Lidia's family cookbook will be a welcome addition to any Italian (or Italian food-loving) kitchen. --Katie Noah Gibson, blogger at Cakes, Tea and Dreams

The strikingly simple yet beautiful photographs in Eric Ripart's Seafood Simple underscore the book's title: well-prepared seafood doesn't have to be complicated. The three-Michelin-stars chef of Le Bernardin and frequent Top Chef judge shares 85 easy-to-follow recipes that will appeal to novice and expert cooks alike. Ripert (Vegetable Simple), the author of many cookbooks and a memoir, reinforces his philosophy that "cooking seafood can be a fun adventure" with 20 detailed, step-by-step techniques photographed by Nigel Parry sprinkled throughout the volume. No need to shy away from poaching, deep-frying, filleting a round or flat fish, or shucking an oyster with Ripert's expert guidance. Recipes that will have cooks visiting their seafood mongers include Brioche-Crusted Red Snapper, Sea Bass with Charred Lemon Vinaigrette, and Merluza (cod or hake can be substituted) with Curry Oil and Yellow Cauliflower. --Oline H. Cogdill, freelance reviewer

Elizabeth Poett, star of Ranch to Table, shares hearty, celebratory recipes from her family's California cattle ranch in her exquisite, inviting cookbook The Ranch Table.

Poett offers up meat-centered options, like robust Ranchers' Beef Chili; lighter fare, such as citrus-kissed Grilled Fish and Jalapeño Tacos; and tempting sweets, like gooey Fudgy Caramel Brownies. Menus support annual occasions: a large spread for branding day, a quick steak-and-potatoes dinner for a school night. A poetic, intimate essay about life on the ranch opens each section. Gorgeously styled photos accompany each recipe; picturesque shots of Poett and her family in the honey-gold California sunlight are interspersed.

The Ranch Table offers delicious home cooking wrapped up in a romantic view of one family's way of life. --Jaclyn Fulwood, blogger at Infinite Reads

Award-winning food blogger Nik Sharma (The Flavor Equation) was raised in India, trained as a scientist in the United States, and spends "as much time gardening as I do cooking." His multicultural mindset, geeky background, and produce expertise inform Veg-table, a 100-odd-recipe collection suitable for vegetarians and carnivores alike. (A few recipes call for meat. Vegetarian recipes often include plant-based dairy alternatives for vegans.) Recipes are bundled into chapters by vegetable or vegetable family, and tend toward comfort offerings (delectable Roasted Garlic + Chickpea Soup, ambrosial Eggplant in Tomato Curry) and seriously hunger-slaking fare (hearty Cauliflower Bolognese, momentous Lentil Lasagna). The mouthwatering color photos--of vegetables in their natural glory, of the finished dishes they create--were taken by the multitalented Sharma himself. --Nell Beram, author and freelance writer

The Salmon Sisters: Harvest & Heritage: Seasonal Recipes and Traditions that Celebrate the Alaskan Spirit by Emma Teal Laukitis and Claire Neaton, soaring beyond its cookbook designation, highlights stories of women living and eating well amid the natural abundance bestowed upon the state of Alaska. Featuring 60 fresh, hearty dishes that are simple to prepare, the Salmon Sisters celebrate fall with Smoked Salmon-Chive Buttermilk Biscuits while a bountiful Fish Pie with Lemon-Dill Cream Sauce welcomes winter.

No matter how far from Alaska one resides, the Salmon Sisters offer readers a multisensory connection to their wild and wonderful home. Those who enjoy learning about the traditions and history of recipes will find much to admire in the stunning full-color photography by Dawn Heumann and the moving personal narratives accentuated in this beautifully illustrated volume. --Shahina Piyarali, reviewer

In The Pioneer Woman Cooks--Dinner's Ready!, Ree Drummond (Frontier Follies) offers 112 easy-to-prepare, flavorful dinner ideas for "slightly impatient" home cooks. As is typical of Drummond's work since she started blogging in 2006, the cookbook weaves stories (and photos) of her family across chapters of themed recipes, including "Mostly Meatless" meals (meat eaters, don't worry: there are also chapters on chicken and steak dishes, specifically), "Spiffy Sides" (such as Hominy Casserole), and "Pasta for President!" Step-by-step photographs that accompany each instruction in these simple recipes, along with full-color photos of finished dishes, make this volume easy to follow, and entertaining from start to finish, much like Drummond's original blog, The Pioneer Woman. Long-time fans of her blog, as well as newcomers seeking fast, easy, and decadent dinner ideas, will delight in every bit of this addition to Drummond's cookbook series. --Kerry McHugh, freelance writer

James Beard Award-winner Meike Peters (Eat in My Kitchen) is a trusted source for beautiful and accessible meals. In Noon, she focuses on the often-underappreciated midday meal. And why shouldn't lunch get star treatment? Whether you have access to a full kitchen or need meals that travel and reheat well, these elevated sandwiches, salads, and more will be sure to satisfy.

Peters combines a bold and creative palate with a keen artistry behind the camera to offer a lovely collection of 115 recipes, each more impressive than the last. With thin matte pages, Noon is a pleasing book in hand, and offerings like Roasted Eggplant and Bacon Sandwich with Butter Bean-Basil Pesto will transport readers before they ever start to cook. --Sara Beth West, freelance reviewer and librarian

Part memoir, part cookbook, Not That Fancy presents down-to-earth, inspirational stories of the people, places, and experiences that have left an indelible mark on musician Reba McEntire (Reba: My Story). Filled with personal photographs and Southwestern vernacular, and introduced by Garth Brooks, McEntire's book regales readers with profound, fun anecdotes about her Oklahoma roots, friends, and family; her reliance on God and faith; and tips on such things as fashion, decorating, party playlists, and finding love. Woven throughout are more than 60 simple, comforting recipes that include Rex's Pecan-Smoked Beer-Can Chicken Tacos; Memphis-Style Barbecue Bologna Sandwich; a Redhead "Rita" (margarita); and Mama's Pineapple Upside-Down Cake, made in a cast-iron skillet. McEntire fans will lap up every page of this intimately delicious, behind-the-scenes look at a living legend of country music. --Kathleen Gerard, blogger at Reading Between the Lines

Country singer Jessie James Decker's Greek, Italian, and Louisiana roots inspire Just Eat, a cookbook that contains more than 100 recipes ranging from kid-friendly chicken tenders to beignets. Interspersed throughout are pictures of Decker (Just Feed Me) and her family at home. There are recipes for all diets and tastes in this well-rounded volume. Particularly interesting is Decker's twist on the classic snack mix: Goldfish crackers, hot sauce, and Cajun seasoning? Yum! The brownie recipe packs in a full 12 ounces of chocolate and produces a fudgy treat that rivals the best bakery brownies. They are so rich that a pan will serve a crowd (or a pair of chocolate devotees). This party-ready cookbook also presents cocktail recipes, a collection of appetizers, and four ideas for cheese boards. --Alyssa Parssinen, freelance reviewer and former bookseller

Mother-daughter duo chef Gita Sadeh and journalist Roya Shariat invitingly adapt their popular TikTok videos onto the page in the irresistibly toothsome, culturally nourishing Maman & Me, "celebrating the beautiful nuances of Iranian American cuisine." What makes this both Iranian and American, Shariat explains, is their "lived experience--me growing up in this country, and Maman moving [here] at the very age I am while writing this book." Shariat first provides proactive pantry tips, then shares Maman's delightful nearly 80 recipes--paired with salivating-inducing photographs by Farrah Skeiky--for breakfast (such as Sweet or Savory Labneh Toast); Mazzeh (snacks and sides), mains that include beef, seafood, and vegetarian; drinks; desserts (Rosewater and Cardamom Pudding!); and more. An entire section is devoted to the glorious rice creations of Sadeh, the "CEO of tahdig." Shariat writes: "Our food is meant to be shared with the people you love." So, too, is their marvelous cookbook. --Terry Hong

Over the years, dinner parties have become less formal, and hosts are pretty much free to make their own rules. This generational shift is the driving ethos behind Gatherings: Casual-Fancy Meals to Share, the user-friendly cookbook from America's Test Kitchen (Spiced). This book's 140 internationally inspired recipes provide step-by-step outlines for each chef's ideal dinner party, including appetizers, sides, main courses, drinks, and desserts. There's something here for every taste: a Viet-Cajun Shrimp Boil; a Midwestern family feast with Vintage Triple-Layer "Christmas" Jello; Grill-Smoked Pork Butt; and "Nachos!"; complete with Candied Bacon S'mores for dessert. Accompanied by crisp, vibrant close-up images of each item, these helpful recipes take the stress and guesswork out of planning a gathering. Even inexperienced cooks will find inspiration--and maybe even enough confidence to send those invitations. --Angela Lutz, freelance reviewer

Home cooks who yearn to make authentic Chinese dishes will find culinary delight in the Bao Family Cookbook: Recipes from the Eight Culinary Regions of China. Paris-based author Céline Chung shares more than 80 recipes that straddle flavors from Chung's Shanghai roots and her Paris upbringing, with the majority falling in the Bao & Dim Sum and Mains categories (Mains are thoughtfully separated into protein and vegetarian dishes). For the uninitiated, Chung and her team provide a list of utensils and sauces that prove helpful for many dishes. Clever bookbinding allows for easy reference as the pages lie flat, and the matte paper and black-and-white recipes evoke printer paper. Placed between the list of ingredients and instructions on each recipe is an index card-sized white space, ideal for adding notes. That's not to say there isn't plenty of color: opposite each primarily single-page recipe is a bright, hunger-inducing plated example of the dish being presented (beautifully photographed by Grégoire Kalt). --Nina Semczuk, writer, editor, and illustrator

The Korean Cookbook is not just a comprehensive recipe collection but also an inviting introduction to hansik (Korean cuisine). Junghyun Park, a New York City restaurateur, and Jungyoon Choi, a research chef, trace the history of Korean food culture from Neolithic agriculture to the present. They depict a "multifaceted"--and naturally 70% plant-based--cuisine that embraces both home cooking and street food. Each recipe includes context and helpful tips alongside clear instructions. Clean images of single-plated dishes appear every few pages. The cookbook covers soy sauces, kimchi, rice dishes, lettuce wraps, broths, dumplings, porridge, and sweets served with tea. Banchan (side dishes), some fresh and others fermented, are served family-style, the authors explain. Blanched chrysanthemum greens and Korean fried chicken are just two of the appealing dishes from this encyclopedic gem. --Rebecca Foster, freelance reviewer, proofreader and blogger at Bookish Beck

Author Shawn Stevenson (Eat Smarter) and host of the podcast The Model Health Show wants readers to know that "[p]oor diet is responsible for more deaths than any other issue in the world." Breaking his hip at a young age due to low bone density inspired a path of transformation that saved his life. All he had to do was change his eating habits and look beyond food corporations' deceptive marketing practices. Eat Smarter Family Cookbook contains 100 tasty meals that are simply healthier. Readers can dig into savory breakfast dishes, such as the Southwest Chorizo Scramble, and be tempted by a Kimchi Cauliflower Bowl for lunch and Buffalo Chicken Tacos for dinner--not to mention the Cinnamon Bread Pudding with Caramel Sauce for dessert. Stevenson wants to help humans live longer and better by showing how easy it is to eat healthy and delicious meals. --Paul Dinh-McCrillis, freelance reviewer

Andrew Rea (Eat What You Watch)--creator of the Babish Culinary Universe on YouTube--presents Basics with Babish: Recipes for Screwing Up, Trying Again, and Hitting It Out of the Park, his third cookbook and a charming and eminently usable kitchen guide.

Rea shares his firm belief in becoming a better cook by making--and being willing to talk about--mistakes. His standard sections for bread, pizza, vegetables, etc. diverge from the mold in three key ways: each recipe starts with brief context and an explanation of his own experience, the mistakes he made while preparing it, and preemptive troubleshooting for home cooks. With step-by-step photos by Evan Sung, and sections that include kitchen terms, spices, and tools, there's more than enough here to make home cooks fall in love with Babish and--perhaps even better--help those you feed fall in love with him, too. --Kristen Coates, editor and freelance reviewer

In The Dish: The Lives and Labor Behind One Plate of Food, acclaimed food writer Andrew Friedman (Knives at Dawn) takes foodies on a journey from slaughterhouse to kitchen to the menu of the now-closed Chicago fine-dining restaurant Wherewithall to chronicle how food systems and people interact to produce one beautiful dish of food.

At the center of The Dish is a simple question: How does it all fit together? With compassion and reverence, Friedman expertly weaves the stories of those whose work, both inside and outside of the restaurant, harmoniously coalesces to create a single plate of food. His profiles of Wherewithall workers, including the host, the dishwasher, and the chefs, showcase what makes them tick, and how their lived experiences and talent contribute to the well-oiled machine that is a fine dining restaurant. The Dish goes beyond the menu to give readers a peek at the collaboration that is the heartbeat of what we eat. --Sydney Tillman, freelance publicist  

In a nation steeped in coffee culture, sometimes it can be difficult to know where to start when it comes to brewing at home. It's easy to go out and get a $6 latte every day at the newest and trendiest coffee shop. But First, Coffee is a love letter to the drink, and to the robust ways it can be experienced, tasted, and enjoyed.

"Brewing coffee for yourself and those you love is one of life's great pleasures, a sensory symphony of flavors," write Jordan Michelman, a James Beard Award-winning journalist, and Zachary Carlsen, a barista turned journalist. With clear instructions and striking photography (including a close-up photo array of results from different grinding approaches), the volume guides readers through a multitude of methods for experiencing their next favorite cup. Whether it's Chemex or espresso shots, pour-over or full-immersion, the authors take their cups seriously but adventurously, and are a constant source of knowledge and inspiration. This is a perfect gift for every coffee lover. --Dominic Howarth, book manager at Book + Bottle

Signature Cocktails invites readers to pull up a seat at the bar and partake in the intoxicating history of a series of world-class bespoke cocktails. To attain the title stature of "signature," says author Amanda Schuster (New York Cocktails; Drink Like a Local: New York), a drink must "[express] the nature of the time, person, venue, city, or country for which it was created."

Arranged in chronological order, this generous volume provides a varied assortment of 200 beautifully photographed handcrafted libations and their respective origins and recipes. Schuster has assembled her roster of drinks from around the globe: Thailand ("Siam Sunray," a vodka highball), Indonesia (the nonalcoholic "Pletok"), Colombia, and Atlanta, Ga., as well as the better-known cocktail capitals of New York and London.

The journey starts with "Atholl Brose," a New Year's Eve drink that dates back to 1475 and features unpeated Highland single malt Scotch, and concludes 398 mouth-watering pages later with the "Phaidon 100," a drink created to celebrate the 100th anniversary of the publisher, a gin-based herbaceous marvel; its elegant simplicity in the photograph belies its extensive ingredient list.

This is an outstanding, elegant, and inspirational guide for even the most seasoned of mixologists. --Elizabeth DeNoma, executive editor, DeNoma Literary Services, Seattle, Wash.