What can you give somebody who loves to cook but has a lot of cookbooks you don’t want to duplicate? Maybe Best of the Best: The Best Recipes From the 25 Best Cookbooks of the Year: Vol. 11 (Food & Wine Books, 287 pp., $29.95) www.foodandwine.com/books, edited by Dana Cowin and Kate Heddings.
Every year the editors of Food & Wine produce a coffee-table book of more than 100 recipes from the 25 cookbooks they regard as the year’s best. The 11th volume honors a couple of books by internationally known superstars: Alice Waters’s The Art of Simple Food, Jean-Georges Vongerichten’s Asian Flavors of Jean-Georges. But Best of the Best also has recipes from Sweet Myrtle & Bitter Honey, a Sardinian cookbook by the Texas restaurateur Efisio Farris, and Crescent City Cooking, the first cookbook by the New Orleans chef Susan Spicer. Then there’s Pure Dessert, by the California baker Alice Medrich, who favors “pure” desserts (without glazes, fillings or frostings) and whose treats sound like a license to indulge: “Her Dried Fruit & Nut Cake, for instance, loaded with dried pears and plums, dates and walnuts, is as delicious with a wedge of Camembert as a cup of tea.”
© 2008 Janice Harayda. All rights reserved.