From One Sheet Eats to growing your own herbs—Bas Bleu has got you covered. This tasteful collection of books is sure to stir up some inspiration in foodies! Bon appétit!

 

The New York Times Cooking No-Recipe Recipes

by Sam Sifton with photography by David Malosh and food styling by Simon Andrews

Don’t let the monochromatic cover fool you…this cookbook—loaded with lavish photographs—is a showstopper! My household has been obsessed with Sam Sifton’s “no-recipe recipes” in The New York Times for years. My husband loves the way these lists of ingredients (to choose from/switch up/add to) and chatty descriptions of what you might do with them allow him to improvise in the kitchen, making each dish his own. And I love eating the always delicious results! In this must-have kitchen bible, Sifton helps you stock your pantry like a professional chef and then encourages you to get creative! Savory French toast with cherry tomatoes and basil; speedy fish chowder; pizza without a crust; instant ramen, back-of-the-fridge-style; fettuccine with ricotta and a fistful of mint; rotisserie chicken panzanella; chorizo nachos; meat sauce and eggs; strawberry sundaes with hot fudge…prepare for endless gastronomical celebrations! (CH)

 

 

 

Boards, Platters, Plates

by Maria Zizka

Boards, Platters, Plates builds on the idea of cheese and charcuterie boards to create thirty delicious “recipes for entertaining, sharing, and snacking,” from light starters (a fondue platter, a tropical shrimp-and-salsa snack) to meal-size offerings (Korean BBQ, a DIY hoagie bar) and dessert platters (a holiday cookie swap, high tea). Delicious and convenient? When do we eat? (KG)

 

 

 

People Who Love to Eat Are Always the Best People: And Other Wisdom

by Julia Child

“Don’t forget the butter—the French never do!”

Julia Child first brought the delight of French cooking—and eating!—to the American people in the 1960s. People Who Love to Eat Are Always the Best People gathers the best of Child’s wittiest quips and pithiest commentary on topics like food, friendship, travel, France, and, most important, living life to its fullest. Flip to any page for a morsel of wisdom, or read the whole thing front to back in one fulfilling feast of humor, insight, and joy. (SM)

Julia’s quotes just make you smile 🙂 -a Bas Bleu customer

 

Plan to buy several more copies for friends who love to cook—and eat, of course! -a Bas Bleu customer

 

 

 

Herb: A Cook’s Companion

by Mark Diacono

Dried herbs are good in a pinch, but nothing compares to the flavor that fresh herbs bring to your kitchen. Part cookbook, part horticultural guide, this sure-to-become-indispensable resource will elevate your home cooking…and provide several new uses for your abundant herb garden! Herb begins with tips for buying and storing herbs; instructions in “the art of chopping;” and methods for creating your own herb butters, syrups, and oils. Next, an illustrated glossary of two dozen “herbs to grow and eat” includes advice on how to grow, harvest, and use them, along with lists of food pairings. Finally, more than 100 recipes round out this green guide, including deep-fried potatoes in rosemary butter; fig, goat’s cheese, and herb salad; lemon thyme and leek tart; scallops in a sea of herbs; pork and green sauce tacos; lemon lavender meringues; and a piña colada mojito. Delicious! (KG)

Nice reference on how to grow, collect, and cook with herbs. -a Bas Bleu customer

 

 

 

One-Bowl Meals

by Maria Zizka

Inspired by a staple of many Asian cuisines, One-Bowl Meals draws on a simple concept—a complete meal in one bowl—to dish up thirty “simple, nourishing, delicious” recipes such as lentils with crispy mustard chicken, quinoa with sheet-pan salmon, panzanella caprese, even breakfast bowls! (KG)

Well written, beautifully photographed. -a Bas Bleu customer

 

 

 

Spiced

by the editors at America’s Test Kitchen

Spiced is not your typical cookbook. Yes, there are more than one hundred mouthwatering recipes just begging to be sampled. (Our editors can vouch personally for the pistachio baklava with cardamom and rose water!) But this book’s primary goal is to teach you how to select, store, and use dozens of common spices—salt and pepper merit their own chapter—tapping flavor profiles that will elevate even basic dishes. Learn how to create your own spice blends, meat rubs, and infused oils; “bloom” spices to intensify their flavor; transform grilled meats into showstoppers; create delectable sweet and savory baked goods…generally, make everything you cook sing with flavor and depth. Yum! (KG)

Perfect gift for an adventurous cook. -a Bas Bleu customer

 

 

The Cooking Gene

by Michael W. Twitty

All I ever wanted was a recipe of who I am and where I come from.

In 2012, food historian and culinary interpreter Michael Twitty launched the Cooking Gene Project to trace the history and legacy of African-American foodways and his own family’s path through slavery and segregation. Part genealogical exploration, part food history, his resulting memoir manages to be both deeply personal and broadly relevant, exploring the historical and cultural significance of Southern cuisine and how its development and survival reflect that of millions of enslaved people, their African forebears, and their American descendants—including Twitty. But this is not a staid chronological account: Twitty’s tale develops much as a passionate discussion unfolds over the course of a long meal, seasoned with personal stories, occasionally contentious debates, and plenty of hard truths. Because “everything must be put on the table; our food is not just food for us, it is a way into an alternative history and a new vision of who we can become.” (KG)

 

The Happy Sandwich

 

The Happy Sandwich

by Jason Goldstein

Sometimes a simple “PB and J” really hits the spot, but you’ll find plenty more handheld deliciousness to whet your appetite in this impressive cookbook. With more than fifty recipes, The Happy Sandwich covers the classics—eggplant parm, lox on a bagel, and an entire chapter devoted to grilled cheese sandwiches—and cooks up some creative new concoctions. From slow-cooker masterpieces (salsa verde pork and sweet potato sandwich, French dip brisket) and sheet-pan selections (stuffed mushroom burger, taco chicken salad sandwich) to no-cook concoctions (burrata pesto caprese sandwich, chips and dip sandwich) and no[1]bread sandwiches (leftover grilled chicken BLT club, college days inside-out breakfast sandwich), these “scrumptious sandwiches to make you smile” transform mealtime into an event! (KG)

 

 

 

One Sheet Eats

In my house, the quickest way to ruin a good meal is to face a tall stack of dirty pots and pans afterwards. Streamline cooking andcleanup when you dish up these delectable one-pan meals, all of which can be cooked on a single baking sheet! Spinach, herb, and cheese phyllo rolls; chicken and mini waffles with spiced honey; roasted salmon with thyme and honey-mustard glaze; Greek chicken nachos; ancho chile flank steak and sweet potato tacos; roasted autumn veggie salad with baby kale; roasted mushroom and shallot pizza; cinnamon-pecan rolls; spiced peach galette; fresh strawberry sheet cake…the “100+ delicious recipes” in this handy cookbook are so simple your family might actually volunteer for dish duty! (KG)

Little time is needed to prepare these recipes. Everything I’ve made is yummy. -a Bas Bleu customer

 

Fantastic pictures, easy recipes. -a Bas Bleu customer

 

 

The Bread Baker’s Notebook

by Sarah Raymont and illustrated by Jessica Roux

Whether you’ve baked your own bread for years or you began experimenting with sourdough starters last year while hunkered down at home, you know how finicky seemingly simple bread recipes can be. The Bread Baker’s Notebook allows bakers to record the ingredients and techniques used in both tried-and-true recipes as well as those that still need some tinkering. This little journal includes two basic “ingredients”: a sourdough starter log, for charting your starters’ “dates of birth” and feeding schedules; and a bread log, which tracks everything from types of flour used and fermentation time to mood (yours and your starter’s) and what you need to do differently next time. Helpful tips (“if your bread goes stale, save it for French toast”) and lined pages for jotting recipes are scattered throughout, creating a simple yet valuable resource for bakers. Nab a copy for yourself, present it to a novice baker along with a freshly baked loaf, or ask the bread master in your family to use it to create a family keepsake. (KG)

My son loves making his own bread, I know he will enjoy this book. -a Bas Bleu customer

 

 

 

Slow Victories 

by Katrina Meynick

This “food lover’s guide to slow cooker glory” celebrates the surprisingly creative capabilities of an indispensable kitchen appliance. Sure, we busy and tired—might we say lazy?—cooks benefit from slow cooker magic as well, but even the most highenergy, epicurean home chefs will appreciate the exquisite meals (as well as desserts, party fare, and brunch options) in Slow Victories! Persian meatballs in saffron and tomato sauce, spicy rendang lentil soup, mushroom ragu with gnocchi, and sparkling rosé poached peaches are among the dazzling dishes in this exotic slow cooker cookbook. Wow…and yum! (CH)

What lovely and delicious options for entertaining! Goes far beyond standard “crock pot” fare. -a Bas Bleu customer

 

 

 

The Shortcut Cook

by Rosie Reynolds

Making healthy, delicious meals can seem daunting, especially in the middle of a busy work week. The Shortcut Cook teaches that you don’t have to make everything from scratch to create wonderful home-cooked dishes the whole family will love. With delicious— and, more important, simple and quick—recipes like brunch traybake, a really good chicken curry, sausage ragù, perfectly crisp pork belly, shrimp burger with Sriracha mayo, saag paneer with kachumba salad, and self-saucing sticky toffee pudding, chef Rosie Reynolds makes smart use of store-bought ingredients, precooking, and even the microwave to cut down on the time you spend in front of the stove (I personally can’t wait to try the croque monsieur with Bloody Mary salad). Even better, the hacks you learn in these pages can be utilized in other recipes, changing your whole cooking perspective. Bon appétit! (SM)

 

 

 

Your Do-Anything Kitchen

by the editors of Food52 with photography by James Ransom and illustrations by Nicole Belcher

This “trusty guide to a smarter, tidier, happier space” promises to turn the heart of your home into the best kitchen it can be—so you’ll be the best chef you can be. You’ll get a detailed tour of all the must-have (and nice-to-have) tools, discover ideal pantry and fridge/ freezer goods to stock up on, learn to organize your workspace like a pro, hone your cooking skills, and find excellent cleaning tips to keep everything spit-spot. “How you eat is how you live,” so let Your Do-Anything Kitchen add a smidgen of structure and a big dollop of joy to your life! (CH)

Even if you don’t cook, you will want to read this. Very precise but fun to read. Great illustrations. -a Bas Bleu customer

 

 

Women in the Kitchen

by Anne Willan

Culinary historian Anne Willan presents a delectable tour of English and American home cooking through fascinating mini bios of twelve women who “defined the way we eat” with the cookbooks they created. Readers journey from the first female-authored English-language cookbook (Hannah Woolley’s The Ladies Directory from 1661) to Alice Waters’s fresh and flavorful Chez Panisse Menu Cookbook published in 1982, and are invited to take a “taste” of each via delightful sample recipes (modernized versions included…no open hearth or cauldron required!). You won’t want to miss Fannie Farmer’s original “Cream Pie I” (The Boston Cooking-School Cook Book, 1896), Irma Rombauer’s “Bread Rolls— (Never fail)” (The Joy of Cooking, 1931), Julia Child’s “Coq au Vin” (Mastering the Art of French Cooking, Volume One, 1961)—or any of these innovative women’s engaging life stories! (CH)

 

 

 

150 Restaurants You Need to Visit Before You Die

by Amélie Vincent

If you travel to partake in major culinary experiences—or you’re hungry for a virtual tour of the most amazing dining experiences around the globe—consider this list of “the 150 most exquisite restaurants in the world” your new guidebook. Enjoy a fourteen-course meal at the fine-dining counter tucked behind a curtain in London’s Bubbledogs hot-dog joint; sip a Bellini in the iconic Harry’s Bar, the cocktail’s birthplace in Venice; relish a candlelit dinner high in a eucalyptus tree at Thailand’s Soneva Kiri; admire a spectacular desert view from your table at Amangiri in Utah…these once-in-a-lifetime culinary adventures are unforgettable! Each restaurant’s entry includes a photograph, location information, a brief description, and a one-line reason “to visit before you die.” (KG)

Bought as a gift and the recipient is thrilled with the book! -a Bas Bleu customer

 

 

America the Great Cookbook

by Joe Yonan

Do you ever wonder what professional chefs and foodies cook for their friends and families when they’re off-duty? The editors of this hefty cookbook asked just that—and were treated to more than 100 mouthwatering recipes reflecting the wide diversity of cultures and cuisines that feed Americans every day. With contributions from popular restaurateurs (including José Andrés, Leah Chase, and Marcus Samuelsson), bestselling cookbook authors (like Joan Nathan, Toni Tipton-Martin, and Nathalie Dupree), specialty food gurus (ice cream queen Jeni Britton Bauer, spice expert Simone Cormier), and farmers and other food producers, the America the Great Cookbook invites you to expand your culinary repertoire in oh-so-delicious ways. (KG)