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Our 2018 Holiday Cookbook Wishlist

December 2018/January 2019 Issue

These are the books the Fine Cooking editors are planning to give (or hope to receive) this holiday season.

  • Everyday Dorie book

    Everyday Dorie

    Reading about the early foibles of the now-legendary Dorie Greenspan gives hope to anyone who struggles in the kitchen. Beyond the biographical snapshots, her latest book is packed with fun and foolproof recipes, and the two final chapters, Basics and Transformers, are a particular goldmine. Here, Greenspan offers simple recipes for necessities such as dressing, pesto, slow-roasted tomatoes, lemon curd, and pie dough.

    Buy Now

  • Genius Desserts cookbook

    Food52 Genius Desserts

    If Genius Desserts were a recording, it would be titled Now That’s What I Call Baking. A collection of fantastic classic, crowd-approved recipes, Genius Desserts compiles the best of the best from the popular food website Food52. Featuring desserts from the likes of Maida Heatter, Alice Medrich, Erin McDowell, and Stella Parks, everything between the covers is genius-level delicious.

    Buy Now

  • Ottolenghi Simple Book

    Ottolenghi Simple

    Yotam Ottolenghi, his food, and his books are (both here at Fine Cooking and pretty much everywhere else on the planet) unrivaled in their power to inspire adulation—and not without reason. His latest book explores the different ways to make his recipes fit into everyday life, whether that means quick-prep recipes, pull-from-the-pantry recipes, or dishes you can put in the oven and forget about.

    Buy Now

  • Secrets of the Butcher book

    Secrets of the Butcher

    On page after inviting page, Arthur Le Caisne details everything you need to know: the equipment, ingredients, preparation, and cooking techniques that will let you give meat the love it deserves. You’ll also learn what types of cooking oil to use; how to make meat juicier; what types of salts, peppers, and other spices to use; and even how to butcher every type of meat. The book is rounded out with 26 classic recipes, from Beef Bourguignon to Roast Chicken with the Crispiest Skin in the World.

    Buy Now

  • Estela cookbook


    In his debut cookbook, NYC chef Ignacio Mattos divulges the fundamentals of his cooking style: how he builds flavor by brining, marinating, and curing; how he amps up flavor with juices, broths, and sauces; how the cut of a vegetable or the order in which flavors are introduced affect the experience of eating. Anyone with an appetite will surely revel in the wild, wonderful ride of cooking through this book.

    Buy Now

  • Noma Guide to Fermentation

    The Noma Guide to Fermentation

    René Redzepi's Copenhagen restaurant, Noma, is famous for its use of indigenous and foraged ingredients, but were you to ask Redzepi what makes his food so special, he’d say fermentation. Now, Redzepi and co-author David Zilber pull back the curtain on the restaurant’s fermentation lab.

    Buy Now

  • All About Cake book

    All About Cake

    I’d love to hang out in the kitchen with Christina Tosi. After spending time with her new book, All About Cake, I get the feeling that she has a blast when she’s baking. If the charming humor of All About Cake doesn’t grab you, then the imaginative recipes and flavor profiles will.

    Buy Now

  • Eat What You Love Book

    Eat What You Love

    As you might imagine, being diagnosed with celiac disease is pretty terrible news for a person who loves to bake, cook, and eat. But rather than sulking, Walker has turned her curse into a blessing, making a name for herself as the go-to source for recipes that are full of flavor but free of gluten, grain, dairy, and other common allergens.

    Buy Now

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