By John Ash (Running Press, $30)
John Ash, a James Beard-award-winning author, teacher, and restaurateur, has written a wonderful cookbook all about poultry. While the largest chapter, by far, is on chicken (whole and parts), there are also recipes for turkey, duck, goose, and less commonly consumed birds like pheasant and quail, as well as a chapter on eggs. Thoughtfully laid out and beautifully photographed, the book’s recipes run the gamut from a weeknight dinner to something elegant for a special occasion. The Quail a la Plancha with Oven-Roasted Grapes was actually the best of both-it’s divine, but it came together in a snap.
-Ronne Day, associate food editor/stylist