Our desks have been overflowing with mountains of amazing new cookbooks this year, covering all cuisine and every niche imaginable (like biscuits and mini pies). So we were thrilled to see the New York Times editors’ top cookbook picks for 2011 – great for holiday gifts or for adding to your own collection.
We’ve covered a few of their picks ourselves, plus we have sample recipes. So before you start buying, get cooking!
The Food of Spain by Claudia Roden
- Pimientos Rellenos de Arroz con Salsa de Tomates (Bell Peppers Stuffed with Rice in Tomato Sauce)
- Albondigas en Salsa con Picada de Almendras (Meatballs in Almond Sauce)
Tender: A Cook and His Vegetable Patch by Nigel Slater
- A Soup the Color of Marigolds (Carrot Soup)
- A Supper of Zucchini, Tomatoes, and Basil
- Baked Finger Eggplants, Yogurt, and Cucumber
Truly Mexican by Roberto Santibañez with J. J. Goode and Shelley Wiseman
- Momofuku Milk Bar
- Basic to Brilliant, Y’all
- The Kimchi Chronicles
- Desserts from the Famous Loveless Cafe
- Cutie Pies