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Cook with the best books of 2012


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His family’s farm inspired the author, a former recipe tester for Gourmet, to create straightforward dishes like Beet and Snap Pea Salad With Ricotta.

THE FOOTHILLS CUISINE OF BLACKBERRY FARM » By Sam Beall and Marah Stets (Clarkson Potter)

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Sounds rustic, but Blackberry Farm is a luxury resort in Tennessee known for farm-to-table food. Marbled Potato Salad With Arugula Pesto is a work of art.

GREAT FOOD STARTS FRESH » By Nathan Lyon (self-published)

The Arlington, Va., native who made a name for himself on Season 2 of TV’s "The Next Food Network Star" presents simple food with an emphasis on seasonal local ingredients. Basics such as Shrimp With Cheddar Grits and Chorizo fill the pages.

MAKING ARTISAN PASTA » By Aliza Green (Quarry)

By hand or by machine, follow these comprehensive steps to a universe where flour, eggs and water can yield such different results.

THE MEAT LOVER’S MEATLESS CELEBRATIONS » By Kim O’Donnel (Da Capo)

The author’s smart menu approach takes the guesswork out of creating vegetarian feasts. Kudos to her inclusion of a simple quart - not a gallon - of homemade broth.

MODERN FLAVORS OF ARABIA » By Suzanne Husseini and Petrina Tinslay (Appetite by Random House)


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In a large field of new Middle Eastern cookbooks, this one stands out. Classic Arabian food gets a modern makeover.

MODERNIST CUISINE AT HOME » By Nathan Myhrvold with Maxime Bilet (The Cooking Lab)

If you can devote about two hours toward Low-Temp Oven Steak, you’ll be rewarded with better-than-sous-vide results.

THE PRESERVATION KITCHEN » By Paul Virant with Kate Leahy (Ten Speed Press)

There’s a certain level of sophistication here, with tempting ingredient combinations such as Peach Saffron Jam.

A RETURN TO SUNDAY DINNER (REVISED AND UPDATED) » By Russell Cronkhite (Thomas Nelson)

These days, it takes a Saturday head start to bring the book title’s tradition back to the Sunday table. That type of advance planning and prep is featured here.

SIMPLY SENSATIONAL COOKIES » By Nancy Baggett (Wiley)

Natural’s the key mode in the author’s third cookie-centric compilation, drawing on colors and flavors of herbs, teas, citrus and edible flowers.

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