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By Katy Sparks, Maneet Chauhan, Alex Raij, Rita Sodi and Kathleen Squires
Price: $3.99 to buy or access it for $1.99/mo as part of the Alta Editions Cookings Series
Alta Edition’s own award-winning cookbook is a collaboration between four top New York City female chefs, featuring 20 easy-to-prepare recipes with step-by-step photos, videos and dozens of chef tips. Highlighting each chef’s diverse cuisines and cooking styles, the book also celebrates the growth of women in the culinary industry, exploring each chef’s journey both in and out of the kitchen.
Sample recipes: Roasted banana-black sesame tulip sundaes; chickpea polenta frites with sumac and feta; and artic char steamed in banana leaves with coconut rice
Modernist Cuisine at Home
By Nathan Myhrvold and Maxime Bilet
Beauty meets brains in the interactive edition of the famed (and immense) ode to modernist cooking, Modernist Cuisine: The Art and Science of Cooking. Pairing 1,683 high-resolution photos and 416 avant-garde recipes with 37 videos demonstrating various techniques, the book features extras at each step of the recipe, whether you want to instantly scale ingredients based on how many you’re cooking for, zoom in on specific details in photos, or learn about the science behind different cooking techniques.
Sample recipes: Caramelized carrot soup; Korean short-rib lettuce wraps; coconut cream pie
By Michael Ruhlman
This innovative cookbook is all about the egg, a fact you might glean from the title. Inside, James Beard Award-winning author Michael Ruhlman explains why this one ingredient is the key to the craft of cooking, with features like an interactive egg flowchart, step-by-step photographs, built-in cooking timers and nearly 100 recipes. Covering the egg’s many uses and preparations, this book will take you from simple poached and scrambled eggs to more sophisticated meringues and custards. It’s truly eggcellent.
Sample recipes: Egg salad with tarragon and chives; ramen with miso-kombu broth, shiitake mushrooms and sous vide egg; bourbon brioche bread pudding
Eating in Color
By Frances Largeman-Roth
Using a kaleidoscope of brightly colored foods, registered dietitian and bestselling author Frances Largeman-Roth has created a collection of delicious and healthy recipes. Each fun and easy-to-cook dish showcases delicious, vibrant, good-for-you foods (like blueberries, tomatoes and avocados) that can also reduce the risk of heart disease and stroke, some cancers, diabetes, and obesity. Stunning photographs are used to properly show off each of the 90 color-coded, family-friendly recipes.
Sample recipes: Caramelized red onion and fig pizza; cran-apple tarte tatin; gingered salmon over black rice with bok choy
Momofuku Milk Bar
By Christina Tosi and David Chang
The quirky dessert recipes from famed Momofuku pastry chef Christina Tosi are filled with all the foods you loved way back when Mom still bought the groceries. From a grown-up version of sprinkle-filled birthday cake to ice cream made from the milk leftover in your cereal bowl, each treat tastes like childhood. Interspersed with mother-watering recipes and 100 gorgeously shot pictures are stories of how this quirky bakery grew into the success it is today.
Sample recipes: Crack pie; cereal milk ice cream; Fruity Pebble marshmallow cookies