By James Beard
Little, Brown and Company, $35
Venerated food writer James Beard wrote more than 20 books over the course of his life, but this is the one that no self-respecting cook should be without: It’s the best of Beard. This new edition includes the text and color illustrations of the original (published in 1972) as well as a foreword by acclaimed chef Tom Colicchio. A celebration of America’s regional cuisines, the book brims with culinary history, Beard’s no-nonsense advice, and 1,500 recipes for everything from cocktail food to candy.