Six Seasons: A New Way with Vegetables is a gorgeous, veggie-heavy cookbook. Chef Joshua McFadden's goal is encouraging cooks to focus on "seasonal and local cooking... eat tomatoes in August, peas in April, butternut squash only when there's frost on your car windshield." He showcases dozens of recipes with amazing photographs that will have readers salivating for the freshest, seasonal vegetables. The color-coded pages are split into six seasons: spring, early summer, midsummer, late summer, fall, and winter. Each seasonal section is full of delicious recipes like English Peas with Prosciutto and New Potatoes; Roasted Fennel with Apples, Taleggio Cheese and Almonds; Sautéed Corn Four Ways; and Collards with Freekeh, Hazelnuts and Grapes.

These simple recipes, with thoughtfully chosen ingredients and clear instructions, are perfect for cooks of any level of experience to explore eating seasonally and incorporating more vegetables into their repertoire. Six Seasons is a prized addition to any cookbook collection. --Jessica Howard, bookseller at Bookmans, Tucson, Ariz.

In Catalonia, noted Spanish chef José Pizarro showcases the food of the Catalan region. The book is a tribute to the rich cultural heritage of the area, celebrating traditional ingredients with generations-old recipes, as well as a number of new dishes. Pan con tomate, patatas bravas, chicken stew with langoustines and Crema Catalana will be recognized by anyone familiar with Catalan cuisine. Moreover, Pizarro offers up his own versions of roasted goose and escudella (in a recipe called "Escudella, My Way").

Each recipe in Catalonia is accompanied by lush, full-color photography--of the dishes in question, as well as of regional sights and scenery. The result is a cookbook that is as much a travelogue and photography book as it is a collection of recipes. Pizarro recognizes food as a "wonderful way of encoding and capturing history on a plate," and Catalonia has a wonderful way of capturing it altogether on the page. --Kerry McHugh, blogger at Entomology of a Bookworm

Chef and restaurateur Yotam Ottolenghi (Jerusalem) is the author of many admired cookbooks. Sweet is one of his best, co-written with collaborator and pastry chef Helen Goh. Cookies, cakes, fruit tarts, puddings, crepes, frozen desserts and confectionary are all represented in this beautiful, well-organized book. Tips and notes support the carefully written recipes. Many are classics, but with original flavor combinations that raise them to complex rounded new glories. They add saffron, orange zest, honey, vanilla and pistachios to madeleines, and banana, cinnamon and toasted pecans to chocolate crinkle cookies. Candies include meringues, nougat, brittles and Raspberry Lollipops. Most recipes are simple or mildly challenging, but a few, like Hazelnut Crumble Cake with Gianduja (or Nutella) Icing, combine several components and could be a pleasant weekend project. This might be the book of the year for anyone who loves to bake. --Sara Catterall

Recipes are a good place for anyone to start cooking, but it can be more rewarding to learn how to cook inventively to please your tastes, with the best ingredients available to you. Food writer Karen Page (The Flavor Bible) has written many acclaimed books with photography by her husband, Andrew Dornenburg. In Kitchen Creativity she compiles the advice of successful chefs, and studies how they manage their creative lives. Sections discuss techniques, how flavors and textures work together, and how to invent new dishes. In sidebars and subsections, Page offers a five-step creative process, historical origins of flavor combinations, sources for the best ingredients, book recommendations and lists of award-winning chefs and restaurants. An encyclopedia-style section is meant to spark ideas with entries such as Altitude, Enneagrams and Summer. This book will appeal to cooks at every level, and those interested in creativity, whatever the medium. --Sara Catterall

Unlike Chinese, Japanese and the Southeast Asian cuisines, Korean food had always been a bit of a mystery to citizens of the U.K. For acclaimed chef Jordan Bourke, his awakening came by way of his fashion designer wife, Rejina Pyo, who introduced Bourke to the delicious simplicity of Korean cooking. This husband-wife duo has created an artfully curated collection of authentic and accessible Korean recipes. Moving from simple to complex, Bourke and Pyo break down the techniques and ingredients that go into crafting many well-known favorites--bulgolgi (soy-marinated beef), silken tofu stews, bibimbap, mandoo (dumplings), jajang myeon (black bean noodles) and kimchi--while providing the historical and cultural context behind each dish. Gorgeous, mouthwatering photography adds to the vibrancy and sensual pleasures of the Korean table. With its 100-plus recipes and coffee-table appeal, Our Korean Kitchen would make an excellent addition to any cookbook collection, as well as serving as a comprehensive reference on Korean cuisine. --Nancy Powell, freelance writer and technical consultant

Winner of 2014's MasterChef competition, Ping Coombes uses the recipes in Malaysia: Recipes from a Family Kitchen to introduce readers to the culinary world of her country of birth. The book is filled with delicious recipes that run the gamut on tastes and dietary restrictions, including some appealing Malaysian twists on standard cocktails. Adventurous cooks will enjoy seeking out some of the harder-to-find ingredients in Coombes's recipes, though most can easily be swapped out with readily available options. Don't forget to try the desserts, especially the incredible "Malaysian Mess," a decadent coconut meringue dish that's paired with pineapple compote. Filled with fabulous photos and beautifully designed with a hot pink cover, Malaysia is a great gift for anyone looking to expand their cooking horizons. --Noah Cruickshank, adult engagement manager, The Field Museum, Chicago, Ill.

London chef and restaurateur Martin Morales (Ceviche) has a reputation as a champion of Peruvian cuisine in Britain. Named for his picanteria in London, this recipe and essay collection reflects his Peruvian roots and showcases the passion and creativity that led the Peruvian government to name Morales "food ambassador."

Beautiful styling sets Andina apart, beginning with its cover, which has the look and texture of handpainted ceramic tiles. Inside, gorgeously styled dishes dance across the pages in an enticing rainbow of colors. Pink duck beckons from its bed of golden mashed sweet potatoes on one page while roasted peppers blaze from creamy ricotta on another. Though American home cooks may have difficulty sourcing guinea pig or nasturtium leaves, most recipes feature feasible ingredients. Morales's reverent stories of visiting markets and chefs in the Peruvian Andes cap the perfect gift for the would-be world traveler in your life. --Jaclyn Fulwood, youth services manager, Main Branch, Dayton Metro Library

Josef Centeno, chef-owner of five acclaimed restaurants in downtown Los Angeles, comes from mixed heritage--Mexican, Spanish, Irish, French, English, German and Polish. Drawing upon these influences--and others--Centeno's vibrant culinary creations form unusual pairings that layer flavor. Taste is supreme. He and food writer Betty Hallock present an enticing, chicly photographed cookbook that offers 130 bold recipes that pay homage to ingredients, traditions and imagination. Themes on flavor are reflected via nine sections aptly titled with adjectives such as "spicy, salty, pickled, preserved"; "buttery, crisp, tangy, herbal"; and "flaky, fruity, caramely, tart." Vegetables and vinaigrettes shine, as do spices and herbs. Refined palates will savor recipes for kohlrabi with crème fraîche, mint, lemon and yuzo kosho; Centeno's signature Bäco Flatbread, a "gyro-taco-pizza hybrid"; and pistachio cheesecake custards topped with matcha sugar and kataifi pastry. --Kathleen Gerard, blogger at Reading Between the Lines

Part history and part recipe book, The Ivy Now celebrates the legendary London restaurant's centennial with 100 years of stories and 100 recipes. Fernando Peire, who joined the Ivy in 1990 and later became its director, is an entertaining historian, offering tales of the restaurant's rich history and enduring popularity. "Some people may be able to get a reservation easier than others, but once in the Ivy, everyone is equal," writes Peire. Sprinkled throughout are charming and funny anecdotes from many celebrity customers--including Dawn French, Sir Derek Jacobi, Simon Callow, Lady Antonia Fraser, Stephen Fry, Barry Humphries, James Corden and Alan Rickman.

More than half of the book consists of popular recipes by the Ivy's executive chef Gary Lee (paired with Jenny Zarins's mouth-watering photos) covering starters, classic main courses, salads and sides, vegetarian meals, desserts and cocktails. This is a beautifully designed cookbook and tribute to the century-old art deco British restaurant. --Kevin Howell, independent reviewer and marketing consultant

The "Fabulous Beekman Boys" of the Cooking Channel and three cookbooks are an inspiration for anyone embracing good food and community.

In 2008, Brent Ridge and Josh Kilmer-Purcell founded their farm, Beekman 1802, in Sharon Springs, in New York State's Mohawk Valley. They vowed to promote a community of local artisans, and their "mecca" includes a lifestyle company. Their fourth cookbook, A Seat at the Table, collects more than 115 recipes, organized by season.

Written with their neighbor Rose Marie Trapani, whose Sicilian heritage influences many of the recipes, the book includes stories of friends and colleagues from the community. Alongside Christian's Lentil Soup, readers learn about the book's photographer; the honey-sweetened Struffoli honors the local beekeeper. The authors even profile Kip, the artisan who made their chairs. Rose Marie's Essential Biscotti was served at Ridge and Kilmer-Purcell's wedding. Home cooks will appreciate the thoughtful reflections as much as the accessible recipes. --Cheryl Krocker McKeon, manager, Book Passage, San Francisco

Accomplished home cook Nadine Levy Redzepi is married to René Redzepi, chef of acclaimed restaurant Noma in Copenhagen. Lest you think that Downtime must therefore be complicated, be disabused: the recipes are straightforward, often with notes like "Congratulations: You've made a tart shell," followed by variations on the dish. The recipes are homey, perfect for families and friends--comfort dishes like Roasted Ratatouille with Orzo, Warm Potatoes with Greens and Herbs, Baked Salmon with Thyme and Thin Potatoes, Chocolate Chunk Cookies. She's a fan of butter basting, and finger foods to start a meal (Green Asparagus with Poached Egg). Her Portuguese Pork Chops and Rice uses three tablespoons of butter, one lemon and six garlic cloves--the essence of simplicity, and the sum greater than the parts. The recipes are easy enough for weekday meals, and will elevate any cook's repertoire. --Marilyn Dahl

One cookbook that especially stands out this year is Dinner: Changing the Game by New York Times food columnist Melissa Clark. The recipes deliver exactly what many home cooks crave: less work, more flavor and extra time for joys like a glass of wine and getting your teen to spill about her day. It also does "change the game" by gleefully rebelling against the traditional one protein, two veg of our parents' menus. Clark has a way with sheet-pan dinners, especially Harissa Chicken with Leeks, Potatoes and Yogurt (which adorns the cover) and Spicy Roasted Shrimp with Eggplant and Mint. Both are sure to become new household favorites. She even livens up the typically boring grain bowl trend with an entire chapter of refreshing combinations, zingy sauces and often a surprise of something pickled or crunchy. It takes only a few months before this gem of a cookbook is splattered and dog-eared, a testament to its magic, freshness and just how well it works. --Jenn Risko, publisher & co-founder, Shelf Awareness

Healthy and seasonal eating doesn't mean eliminating all baked goods from one's diet. Pastry chef and "dean" of the Pie Academy Ken Haedrich's recipes feature an assortment of fruits and vegetables paired in creative ways. Mix summer and winter squashes into savory muffins. Tuck eggplant into turnovers. Blend blueberries with gingerbread. Hearty entrées include vegetable-laden pizzas, quiches and calzones. There is even an herb and vegetable bread that is baked in a flowerpot.

Haedrich dedicates chapters to selecting proper bakeware and an overview of techniques, such as perfecting the art of making dough and working with yeast. With these thorough instructions, cooks of every level will find inspiration in The Harvest Baker to incorporate more fruits and vegetables into all their baked goods without sacrificing taste. --Melissa Firman, writer, editor and blogger at melissafirman.com

Five Ways to Cook Asparagus (and Other Recipes): The Art and Practice of Making Dinner is the second cookbook by Peter Miller (Lunch at the Shop). He describes his first cookbook as a "straight ahead process" for making lunches, and here he accomplishes the same thing for dinner. Miller convinces today's hurried cook that making dinner at home with no plan is not only possible but also pleasurable. He structures the book around fives: five broad groups of food to keep in the cupboard (greens, liquids, dairy, breads and fruits) and corresponding recipes with examples from each group. Deceptively simple recipes such as Cauliflower Baked in Butter and Parmesan, and White Bean Soup and Chanterelles, illustrate his belief that simple food preparation can also be gratifying. More than 90 recipes with color photography offer "inspiration, advice on preparation, and encouragement to enjoy the process and the meals." --Cindy Pauldine, bookseller, the river's end bookstore, Oswego, N.Y.

Is there anything more satisfying than a bowl of pasta, noodles or dumplings? In The Ultimate Pasta and Noodle Cookbook, Serena Cosmo provides readers with a sumptuous resource for novice and experienced cooks.

This encyclopedic inventory of pasta, Asian noodles and dumplings (word to the wise: shape matters!) is the perfect introduction to hundreds of recipes for simple meals, soups, noodle bowls and stir-fries, with an emphasis on Italian and Asian fare. Most of the recipes include approachable meals like Ravioli with Sausage and Broccoli Rabe, Pierogis with Potato, Onion and Farmer's Cheese filling, and Curry Noodles with Tofu. Adventurous cooks can try Penicillin Soup with Egg Noodles and Matzo balls, whip up a Chicken Liver, Guanciale and Porcini Mushroom sauce, and give the Szechuan classic "Ants Climbing a Tree" a try. Nut flour and spiraled vegetables provide gluten-free alternatives so no one is missing out. --Frank Brasile, selection librarian, writer, editor

For new and experienced cooks alike, an Instant Pot can be intimidating (so many buttons!) and intriguing. While its multi-purpose design allows the Instant Pot to be used as an electric pressure cooker, slow cooker, steamer, rice cooker and yogurt maker, familiarizing oneself with each technique takes a little practice. Organized according to each of the trendy kitchen appliance's functionalities, How to Instant Pot serves as both cooking coach and lighthearted sous chef. An appealing variety of simple, delicious recipes are dished up alongside generous sides of easy-to-understand instructions, tips and strategies that will increase confidence when using the Instant Pot while maximizing kitchen efficiency and convenience. --Melissa Firman, writer, editor and blogger at melissafirman.com

The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by the editors at America's Test Kitchen is a delectable assortment of more than 200 recipes for creating traditional, seasonal, sandwich style, no-bake and decorative cookies with something for absolutely everyone on the cookie-brownie-bar spectrum. Gluten-free recipes abound, with variations on traditional cookie recipes and special creations, as well as an informative section that demystifies the art and science behind tasty gluten-free baking.

By testing each recipe several times to understand why it works and how to create the best version, the team of cooks at America's Test Kitchen make it easy for readers to experiment with chewy and crunchy textures, favorite classics and creative flavor combinations. The full-page color photographs accompanying each recipe serve as inspiration for novice and experienced bakers alike. And those who prefer to stay out of the kitchen will surely enjoy what is possibly the ultimate in cookie porn. --Shahina Piyarali, writer and reviewer

Parisian chef Eric Kayser is the owner of more than 80 Maison Kayser boulangeries worldwide. In Maison Kayser's French Pastry Workshop, translated from the French, he offers instructions for numerous desserts so that cooks can "create from their own hands something sweet for sharing and out of friendship." From simple sweets like Almond Biscuits to more elaborate meringue and choux pastries, Kayser covers a variety of visually appealing desserts. Every recipe has a color photograph, and in step-by-step instructions, Kayser demonstrates complicated techniques, such as making puff pastry dough. Cookbook aficionados will be pleased with measurements in both U.S. standard and metric. While this is not a cookbook for beginning bakers, it is written so that home bakers with a modicum of experience will have success with each recipe. Those looking to replicate authentic French confections will find this cookbook a delightful resource. --Cindy Pauldine, bookseller, the river's end bookstore, Oswego, N.Y.

In Magic Cakes, Kathleen Phillips provides one basic batter recipe. When baked, it separates into three distinct and delectable layers--a custard-like layer, a dense, fudge-like layer and a sponge cake layer. By adding ingredients to the original recipe, readers can create any number of magic cakes and Phillips provides more than 30 recipes that will satisfy the cravings of fruit, chocolate or spice lovers. Her instructions for bringing everything to room temperature prior to mixing are extremely helpful and crucial for the proper creation of these all-in-one-pan layered cakes. A gluten-free recipe that follows the same techniques is provided and full-page color photographs illustrate the numerous possible combinations. Scrumptious and relatively simple to create, magic cakes will be featured on many holiday dessert tables. --Lee E. Cart, freelance writer and book reviewer

The Marley Coffee Cookbook is absolutely perfect for lovers of coffee. The entire book is full of coffee-infused cuisine, including dishes like Curry and Coffee Braised Lamb, and Radish and Strawberry Salad with Coffee Vinaigrette. The authors are Rohan Marley (son of Bob Marley), owner of Marley Coffee, an international coffee company, and Chef Maxcel Hardy III. Their collaboration has produced some fantastic recipes. The two men originally come from Jamaica and the Bahamas, thus island-inspired cuisine naturally shows up in recipes like Jamaican Berry Coffee Compote and Coffee-Infused Fish Chowder.

Basic recipes like a coffee spice blend can be added to many dishes. With easy-to-follow instructions, as well as lots of pictures of Marley and Hardy cooking, The Marley Coffee Cookbook is a fun, lively cookbook that expands the opportunity for caffeine addiction. --Jessica Howard, bookseller at Bookmans, Tucson, Ariz.