"1,000 Foods To Eat Before You Die" followed by "Gluten-Free Flour Power," "Passion for Pizza" and "The Complete Vegetarian Cookbook" from America's Test Kitchen.
I've not had any of these books long enough to cook through the pages, but I've spent enough time with them to know that they are not going out on loan anytime soon.
"The Complete Vegetarian Cookbook" ($29.95)
This incredible book is the new bible for vegetarians. It's packed with fresh twists and tweaks of recipes you may have seen before -- but they're re-imagined, fresher, lighter and incorporating a greater range of flavors. I love that it embraces a broad range of ethnic flavor combos -- the Israeli Shakshuka recipe is spot-on delicious and such a great reminder that satisfying comfort does not need to be centered around meat -- nor loaded with fat. Baked Barley with Porcini, Stuffed Naan, Roasted Butternut Sqush Salad wwith Za'atar and Parsley, Quionoa Patties with Spinach and Sun-dried Tomatoes -- to name a few.
"1,000 Foods To Eat Before You Die" ($24.95, Workman)
Anyone who loves food and loves to travel will love the adventure found inside the covers of this book. It's a feast in the hand -- and so much fun to thumb through in anticipation of a trip to just about anywhere. I love how this book celebrates what we put in our mouths, and inspires us to eat better. The book is packed with pictures and includes specific details on where to go to taste great examples of the dishes
"Gluten-Free Flour Power" ($35, Norton)
For the gluten-free cook or baker, this is yet another bible to add to your library. Even though there's a picture of a cake on the cover, the book consists of an entire menu of recipes, from gnocchi to crackers to cookies. Recipes are centered around some flour mixes that are used throughout the book.This book is the one forthose who love pictures of food. The other must-have in this category is the America's Test Kitchen title "How Can It Be Gluten-Free," also released this March.
"Passion for Pizza" ($29.95, Surrey)
This really fun book takes readers on a taste-tour of the best pizzerias in the world, giving mouthwatering descriptions of such divine and inspired pies as squash blossom and goat cheese, and potato, chorizo, quail egg. The book shares the personalities, flavors and traditions of one of America's favorite foods. The last half of the book is packed with recipes for doughs, sauces and toppings.