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The primary characteristic of these people is the inability to stop collecting cookbooks. No matter how many they have, there's always room for one more. "But wait!" they say. "I don't have 'The Cheesecake Bible' yet. Or 'The 200 Best Panini Recipes.' Or a 600-page book all about pie!"
During this gift-giving season, it's time to give in to the cookbook lovers in your family and indulge their obsession ... er, hobby.
To make shopping easier, here's a list of some of the best new cookbooks out this year.
Bookshelf not included.
"Things Cooks Love: Implements. Ingredients. Recipes." by Marie Simmons -- From Sur La Table, the Seattle-based gourmet merchandise company. A hefty 342-page hardback covering everything from essential cookware and tools to the pantry staples you'll need for your favorite ethnic food recipes. Simmons breaks down chapters into "The Asian Kitchen," "The Mexican Kitchen," "The Indian Kitchen" and so on.
This is a thorough, beautifully illustrated book for the beginner cook who is ready to branch out into intermediate dishes.
Recipe highlight: Goat cheese-stuffed Swiss chard bundles with olives and sun-dried tomato.
Also look for "Knives Cooks Love: Selection. Care. Techniques. Recipes." by Sarah Jay, another Sur la Table book.
"Comfort Foods Made Healthy: The Classic Makeover Cookbook" by Jessie Price and the editors of Eating Well magazine -- Includes 10 principles of healthy cooking, 65 tips for "successful makeovers" and 175 favorite recipes made healthier. Recipes are organized in the standard manner, from breakfasts to appetizers to proteins to desserts.
This book also includes a chapter for vegetarians and advice on how to build the healthy pantry.
Recipe highlight: Old-fashioned chicken and dumplings (463 calories, 15 grams of fat per serving)
"Sauces: Classical and Contemporary Sauce Making" by James Peterson -- this third edition is the first complete revision of the book in a decade. The new edition includes 60 brand-new recipes with a total of 450 recipes for everything from bearnaise to mole to giblet gravy.
This is a book that could easily be passed from one generation to the next in your family. No chef armed with a whisk should ever go wrong again with "Sauces" by his side.
Recipe highlight: Roast pears with pear-butterscotch sauce and ganache
"Ten: All the Foods We Love and 10 Recipes for Each" by Sheila Lukins -- I love the concept for this book. It reminds me of the "desert island food" question.
Lukins has chosen more than 30 food categories, such as "Sunday Suppers," "Mashed Potatoes and Other Mashes" and "Big Fish" and fleshed them out with 10 recipes for each.
The book starts out with several pages of glossy, colorful, mouth-watering photos that refer to individual recipes in the rest of the book, which is not illustrated.
This isn't a book for beginner cooks looking for an all-encompassing cookbook (that would be "The Joy of Cooking"), but for the cookbook collector looking for a different approach to some standard dishes.
Recipe highlight: Curry butternut squash mash
"The Culinary Institute of America Cookbook" -- From the world's premiere culinary arts college comes this collection of 375 favorite recipes for home chefs.
I like this book because it includes standard educational information, such as herb and spice lists and equipment tips, but the recipes are anything but standard.
From beverages and snacks to breads and desserts, this would make a wonderful gift for anyone who loves to cook and entertain.
Recipe highlight: Jerk game hens with grilled pineapple-jicama salsa
"The Science of Good Food" by David Joachim and Andrew Schloss with A. Philip Handel -- In the spirit of Alton Brown's "Good Eats" and Ted Allen's "Food Detectives" on Food Network comes this "ultimate reference on how cooking works."
The book, which is alphabetized from abalone to zucchini, is a whopping 600-plus pages of useful information and fun facts.
Want to know the temperature of flames by color? The fat content in common varieties of fish? Every kind of wild game that can reasonably be eaten by man?
Get this book.
Recipe highlight: Venison burgers with juniper and mustard
"Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart" by Pauline Nguyen with recipes by Luke Nguyen and Mark Jensen -- This is a cookbook and a coffee table book all in one. I was immediately struck by the beauty of the front cover, which is wrapped in a fabric covered with cherry blossoms.
The book follows the Nguyen family's escape from war-ravaged Vietnam to their founding of the Red Lantern restaurant in Sydney, Australia.
The author's memories are clearly wrapped up in many of the recipes, and the book is dotted with old family photos and gorgeous images of Vietnamese dishes.
Recipe highlight: Mi vit tiem (braised duck and shiitake mushroom broth with egg noodles).
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