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Photograph by Bruce Peterson

Photograph by Bruce Peterson

The New Charcuterie Cookbook, by Jamie Bissonnette

Picked By: Michael Dulock, M. F. Dulock Pasture-Raised Meats
The Gist: In his debut cookbook, Jamie Bissonnette (chef-owner of Coppa and Toro) breaks down nose-to-tail meat ­curing for charcuterie novices.
Dulock’s Take: “Rather than spend chapter after chapter on basic cooking techniques, the recipes are the centerpiece of the book and suitable for most skill levels. I especially like the recipes that use offal as a primary ingredient.”


Mastering My Mistakes in the Kitchen,  by Dana Cowin

Picked By: Kristen Kish, formerly of Menton
The Gist: Food & Wine editor in chief Dana Cowin asked big-name chefs to help correct her recurring home-cooking errors, then turned the valuable lessons she gleaned into recipes suitable for any level of cook.
Kish’s Take: “Dana is coming from such a humble point of view. No one is above picking up tips and learning the basics or how another chef sees a recipe.”


Grill to Perfection, by Andy Husbands, Chris Hart, and Andrea Pyenson

Picked By: Josh Ziskin, La Morra
The Gist: From barbecue masters Andy Husbands—chef-owner of Tremont 647 and Sister Sorel—and Chris Hart, this guide begins with the basics before moving into grill-heating techniques and tried-and-true recipes from around the country.
Ziskin’s Take: “My dad and I both use it. I catered a party this summer that wanted chicken, so I used the brine recipe.”


Flour + Water: Pasta, by Thomas McNaughton

Picked By: Dan Bazzinotti, BISq (coming soon)
The Gist: For the first time, ­acclaimed San Francisco chef Thomas ­McNaughton shares the handmade pasta ­recipes—pumpkin tortelloni, tagliatelle ­Bolognese—that put his Italian restaurant on the map.
Bazzinotti’s Take “It includes unique pastas, such as scarpinocc, which comes from the word scarpa, for shoe, because it resembles a wooden shoe, and strozzapreti, which translates to ‘priest strangler.’”


My Paris Kitchen, by David Lebovitz

Picked By: Fernanda and Jakob White, Comedor
The Gist: Chez Panisse alum David Lebovitz, who lived in Paris for a decade, captures the spirit of both traditional and modern French cooking through the lens of an outsider in this story-filled tome.
The Whites’ Take: “The book covers more than just traditional French cuisine. It includes a lot of globally influenced recipes, as well as a narrative on a chef’s life in Paris.”


Mallmann On Fire, by Francis Mallmann

Picked By: Alex Crabb, Asta
The Gist: In his second book, Argentine chef Francis Mallmann, known for his
grilling prowess, explores live-fire cooking from a global perspective.
Crabb’s Take: “It’s a pretty coffee-table book, but who doesn’t like to get messy sometimes? It’s rustic and approachable.”


Plenty More, by Yotam Ottolenghi

Picked By: Cara Chigazola, Oleana
The Gist: In the follow-up to his hit Plenty, Israeli-born chef Yotam Ottolenghi highlights a multitude of cooking techniques, demonstrating his signature vegetable- driven Mediterranean fare in raw, braised, mashed, and many other forms (two words to consider: cauliflower cake).
Chigazola’s Take: “I’m a really visual person and the design aspect is always so cool—he has a way of matching colors and textures.”


Prune, by Gabrielle Hamilton

Picked By: Nevin Taylor, Tres Gatos
The Gist: Chef Gabrielle Hamilton’s first cookbook emphasizes the comforting, gutsy fare served at her famed New York City bistro. Handwritten notes in the margins add a personal touch to recipes such as head-on shrimp with anchovy butter.
Taylor’s Take: “Her style is simple, honest, and personal, and I bet this cookbook will have the same appeal. Her restaurant is one of those places where you want to settle in for the afternoon.”


Death & Co: Modern Classic Cocktails, by Alex Day, Nick Fauchald, and David Kaplan

Picked By: Ryan McGrale, Tavern Road
The Gist: Death & Co owners Alex Day and David Kaplan capture the history of their iconic craft- cocktail bar—and proffer more than 500 drink recipes— in this monumental volume.
McGrale’s Take: “They’ve included every cocktail menu they’ve ever had. It might be overly intimidating for a beginner, but for the Boston cocktail community, this is the next bible.”

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