The Apprentice: Early tales of Jacques Pepin’s coming of age in the kitchen will chasten today’s born-yesterday chefs. Pepin’s experience reminds us that we are all but young cooks.
Land of Plenty: Sometimes it’s good to devour a cookbook you have no intention of cooking from. Fuchsia Dunlop’s mastery of Sichuan Chinese means you’ll never order blind again.
The Slow Mediterranean Kitchen: Our kitchens will be redolent with Seven-Hour Garlic Crowned Lamb if Paula Wolfert has her way. And she should. This is what we want to cook. Cooking by Hand: The hands-down favorite read of the year, by the brilliantly obsessed Paul Bertolli. Maybe you won’t make sausages, but you’ll trust the recipes from one who does.
Celebrate: Ever since “The Silver Palate Cookbook,” Sheila Lukins has taught the post-Julia generation an easier way to cook. Here she offers accessible menus for 43 special occasions.
