It's that time of year again. In addition to looking forward, as we always do, to the books releasing in the coming months, we're also taking time to reflect upon all of the amazing books that have come out this year. Soon we'll be sharing our 50 Best Books of 2013, but to tide you over until then, here are our 13 favorite cookbooks of the year, as selected by our esteemed cooking columnist, Sybil Pratt. Warning: Some serious stomach rumbling may occur as you proceed down the list!

everygrainofriceEVERY GRAIN OF RICE
By Fuchsia Dunlop

Everything you’ll need—a primer on basic ingredients, including Dunlop’s richly flavored, not-hard-to-find “magic” seasonings, essential tools, prep methods, cooking techniques, menu ideas and an extensive, illustrated glossary.

• Check out our full review and two mouthwatering recipes from the book: Fresh Oyster Omelette and Pock-Marked Old Woman’s Tofu.

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By Matt Lee and Ted Lee

A collection of 100 eminently doable recipes, inspired by local fishermen and farmers, by famed Charleston institutions past and present (check out the Cheese Spread from the hallowed Henry’s) and by dishes discovered in old cookbooks and memoirs.

• Check out our full review and two scrumptious recipes from the book: Henry’s Cheese Spread and Rice and Ham Croquettes with Tomato Sauce.

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familytableFAMILY TABLE
By Michael Romano and Karen Stabiner

From Danny Meyer, CEO of the Union Square Hospitality Group, which includes many of New York City’s most admired restaurants, Michael Romano, his partner and culinary director of the group, and food writer Karen Stabiner comes more than 150 easy, affordable recipes, peppered with behind-the-scenes stories.

• Check out our full review and two delicious recipes from the book: Risotto with Peas and Pushcart Chicken.

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By Fabio Viviani

An inspiring, heartfelt celebration of Italian tradition and Viviani's rags-to-riches (or scraps-to-scrumptious) life, from poor Florentine kid who started cooking with his great-grandmother at the age of 5 to celebrity chef and owner of three successful restaurants in the U.S.—with more than 150 recipes.

• Check out our full review and two magnifico recipes from the book: Drunken Spaghetti and Italian Wedding Soup.

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patismexicantablePATI'S MEXICAN TABLE
By Pati Jinich

Shows you how to cook like a Mexican mama, offering not the cheese-drenched, gluey stuff we norteamericanos so often mistake for Mexican, but the simple, healthy, comforting, sensational food that’s served in homes. ¡Buen provecho!

• Check out our full review and two delicioso recipes from the book: Watermelon and Tomatillo Salad and Crazy Street Corn.

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rivercottagevegRIVER COTTAGE VEG
By Hugh Fearnley-Whittingstall

With 200 recipes, this new paean to vegetables is big, beautiful and so bountiful that it’s not going to encourage moderation. Just looking at the luscious full-color photos is enough to make a committed carnivore morph into an advocate of the mostly veggie approach to everyday eating.

• Check out our full review and two delicious recipes from the book: Roasted Potatoes and Eggplants and Baby Beet Tarte Tatin.

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savingtheseasonSAVING THE SEASON
By Kevin West

A complete companion to mastering the art of putting up and putting by—making sweet preserves with fruit and savory preserves with vegetables, and using simple techniques for drying, freezing and storing seasonal produce. More than 220 recipes are organized by season and accompanied by stories (preserver extraordinaire West is also a gifted Southern storyteller) and essays.

• Check out our full review and this tasty recipe from the book: Cucumber Dill Spears and Chips.

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indiancookingunfoldedINDIAN COOKING UNFOLDED
By Raghavan Iyer

In 100 recipes using 10 ingredients or fewer, divided into eight chapters, Iyer presents his unique system for learning to cook Indian food. This is your own master class; each chapter is a course on a course with a specific technique that’s explained (or “unfolded”) in a special foldout with full-color, full-fun, step-by-step photos.

• Check out our full review and two flavorful recipes from the book: Minty Potato Cakes and Creamy Wild Salmon with Kale.

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sauces&shapesSAUCES & SHAPES
By Oretta Zanini De Vita and Maureen B. Fant

A glorious selection of sauces and soups with suggestions for the pasta shapes that go best with them, recipes for making pasta from scratch and, most importantly, advice on approaching pasta as Italians approach this most-loved food that is “synonymous with family, hearth and home.”

• Check out our full review and two delectable recipes from the book: Pasta and Potato Soup and Baked Ziti and Bell Peppers.

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By Yotam Ottolenghi and Sami Tamimi

Gorgeous, fabulous and filled with recipes that will make even the most jaded cook jump for culinary joy. Ottolenghi and Tamimi’s unique realm of flavor is sunny, colorful, zesty and bold, appreciably Middle Eastern, with Mediterranean and Californian influences and universal appeal. They keep prep unfussy and simple. They want you to have fun with their food and, most of all, they want you to say “wow!”

• Check out our full review and these two scrumptious recipes from the book: Cauliflower and Cumin Fritters with Lime Yogurt and Apple and Olive Oil Cake with Maple Icing.

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aoccookbookTHE A.O.C. COOKBOOK
By Suzanne Goin

Goin, a true omnivore and true believer in seasonal and local cooking, is boldly, brilliantly creative, combining ingredients, layering and reinforcing flavors so that the sum of the dish is greater than its parts (some of the “parts” are divine by themselves). This is serious, challenging cooking, not dumbed-down, not simplified.

• Check out our full review, and keep your eye out for the recipe for Grilled Fig Leaf Panna Cotta with Figs and Melon Sorbet, which will be featured as a Recipe of the Week this month.

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By Daniel Boulud

The pièce de résistance of this year’s crop of grand cookbooks, a big, beautiful package, filled with luscious photos. First and foremost come the best recipes from Daniel, Boulud’s famed New York restaurant,  with complex preparations inspired by classic French dishes and given a Boulud twist.

• Check out our full review, and keep your eye out for recipes for Cocoa-Dusted Dark Chocolate Bombe and Beer-Marinated Pork Rack, which will each be featured as a Recipe of the Week this month.

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By Valerie Gordon

Look for a review of this cookbook—the Top Pick!—in our December issue.




What are your favorite 2013 cookbooks? Have you tried making any of our Recipes of the Week this year?

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