These are the books our editors plan to give (or hope to receive) this season.

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  David Tanis Market Cooking

  Especially at this celebratory time of year when we often cook to impress, this book is an inspiring reminder that remarkable meals happen almost effortlessly when first we select what’s best at the market and then decide what’s on the menu. Tanis invites us to learn deeply about each ingredient and to discover cooking methods and recipes that showcase what makes them special. - Kim Masibay

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  Istanbul & Beyond

  The “beyond” that the title hints at is what makes this cookbook a revelation. Author Robyn Eckhardt journeys away from Istanbul to explore Turkey’s regional cuisines. From the Black Sea region, for instance, we discover cornmeal-crusted vegetable pies, or hand-cut noodles with blue cheese and butter from the northeastern province of Kars. These surprises are found alongside more familiar Turkish fare such as kebabs and stuffed eggplant. - Sarah Breckenridge

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  Zingerman's Bakehouse

  Fans of the Zingerman’s catalog, with its quirky illustrations and uniquely engaging voice, will be happy to know their new baking book is similarly fun. Zingerman’s has a team spirit that comes through loud and clear in the book’s text. Stories relate how some of the shop’s most treasured baked goods came about through collaborative efforts. The recipes are presented clearly with ingredients in bold type accompanied by both volume and weight to guarantee success. I was happy to try some new techniques, too. For instance, the Tunisian Orange and Olive Oil Cake calls for an entire orange to be quartered and processed into pulp. It made my kitchen smell great, and the cake was delicious, too. - Diana Andrews

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  Homegrown

  Unlike some chef-written books, which are filled with complicated recipes and subrecipes, Matt Jennings' recipes are easy to follow and a breeze to prepare. The Boston chef conveys a simple Yankee attitude: Use the best local ingredients to create dishes that reflect the season, and waste nothing. That said, at times he ventures beyond his New England roots, boosting the flavor of some of the most classic preparations with unconventional ingredients, like adding doenjang (Korean soybean paste) to Boston Brown Bread and garnishing Coconut Tapioca with Miso Peanuts. - Lisa Lahey

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  Sweet

  If you’re familiar with London chef Ottolenghi’s previous books, you won’t be surprised to find that Sweet is also filled with intriguing, unexpected flavor-forward combinations like Hot Chocolate and Lime Pudding and embraces international influences as in Tahini and Halva Brownies as well as Pistachio and Rose Water Semolina Cake. Readers on this side of the pond will have a chance to discover a world of British treats—Victoria sponge, sticky pudding, posset (a kind of custard), and knickerbocker glory (an ice cream sundae). - Chris Hoelck

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  State Bird Provisions

  The chef/owners of acclaimed San Francisco restaurant State Bird Provisions take readers on the journey of their restaurant’s creation and express their culinary vision and philosophy. Quail, the California state bird, is both the inspiration for the restaurant’s name and the main component in their signature dish. The tiny bird is coated in a mix of breadcrumbs and pumpkin seeds, then deep-fried. It's beautifully paired with lemon and rosemary-infused onions, slow-cooked in butter. That dish alone is worth the price of the book, but there’s so much more. - Ronne Day

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