In this inadvertently well-timed book, Carrie Solomon travels around North America and Europe and gets notable cooks-Jose Andres, Christina Tosi, Daniel Boulud-to open their refrigerators and tell what incredible dishes they can produce from very random contents. $40 Spotlighting recipes from her popular meat-centric Los Angeles restaurant, Nancy Silverton's latest is a gift to everyone who has missed eating a professionally cooked steak and wants to take matters into their own hands. There's a wealth of info here for carnivores of all stripes. $35 Author Nik Sharma has a background in molecular biology and treats cooking as a most gratifying science experiment. He leapfrogs from recipes that highlight tastes such as sweet and spicy to thoughts about how colors, shapes, and even sounds contribute to a dish's appeal. $35.
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