The Gift of Gastronomy: 6 Must-Give Cookbooks

Additional contributions by Matthew Wexler

We are all a little culi-curious these days. Whether we're looking for homestyle recipes that will drive droves to our kitchens or restaurant-inspired tombs that make us feel worthy of a Michelin star, a great cookbook makes a perfect holiday gift. From our globetrotting uncle just back from a culinary tour of Brittany to our ever-aproned aunty who's famous for the best hot dish this side of the Mall of America, a cookbook is a gift that keeps on giving.

So, for all of those on your list who eat, here are six picks for any palate.

"Simple: Effortless Food, Big Flavors" by Diana Henry
The recipient earlier this year of a James Beard Foundation Book Award, Diana Henry (who seems to have an endless array of recipes floating around in her mind) is back again with a user-friendly guide to home cooking. More of a template than hardcore step-by-step instruction, Henry offers big flavor recipes perfect for a mid-week meal or dinner party. Interesting twists include Turkish pasta with caramelized onions and paprika-baked pork chops.

"The dishes in 'Simple' are the kind I cook every day," says Henry. They're interesting - from all over the globe - and have lots of flavor, but they're not taxing. Inexperienced cooks will find this book as useful - and usable - as more seasoned ones." -M.W.

"Simple: Effortless Food, Big Flavors" by Diana Henry
$32.99

"Chicken" by Cynthia Graubart
With both austere reverence and practical step-by-step instruction, Cynthia Graubart takes a look at the ubiquitous bird with a distinctive and lyrical southern drawl. Graubart is an icon of southern food writing and media (coauthor of the James Beard award-winning "Mastering the Art of Southern Cooking" with Nathalie Dupree, producer of "New Southern Cooking").

Not to disappoint, she gives us not only clear and succinct recipes for classic chicken dishes (perfect roast chicken, crispy fried chicken) and more avant-garde poultry gems (chicken mull, avgolemono), she also engages us in the history and importance of the humble bird. Graubart encourages the reader to discover and savor: Why chicken? Why the South? And why is it all so important? -A.S.

"Chicken - A Savor of the South Cookbook" by Cynthia Graubart
$20.00

"The Nordic Kitchen: One Year of Family Cooking" by Claus Meyer
Perhaps you've only dreamt of dining at Noma, one of the most famous restaurants in the world. Or maybe you've been one of the blessed that has trekked to Copenhagen to dine at the epicenter of New Nordic cuisine. Chef Claus Meyer scales things back (relatively speaking) for the home chef in his 350-recipe celebration of easy, accessible dishes.

Grouped by the season, Meyer's recipes have a decidedly European flair (braised pork cheeks with beer and plum vinegar, lamb rump with celeriac, pan-fried mullet), but if you're willing to go on the hunt for interesting ingredients, the results are well worth it.

"A great cuisine is defined as much by its family food as by its fine dining achievements," notes Meyer. "I am convinced that some of the recipes in this book have the capacity to spread joy and open up new culinary avenues for food lovers just like Mediterranean and Asian cuisines have done." -M.W.

"The Nordic Kitchen: One Year of Family Cooking" by Claus Meyer
$29.99

"Scratch" by Maria Rodale
Simplicity and beautiful vegetable food porn, Maria Rodale's homage to all things organic is laden with lovely pictures of perfect vegetables and the simplest recipes to whip them into something clean and delicious.

In her intro, Rodale takes us through her journey as a youngster living on one of the first organic farms in the country to coming into her own as a cook and eventual food writer. Recipes for Italian wedding soup, chopped summer salad, and sweet potato casserole really show off the season, and give you a reason to choose local and organic. -A.S.

"Scratch" by Maria Rodale
$35

"L.A.'s Legendary Restaurants" by George Geary
Ever wish you were so painfully cool you could walk into the Brown Derby circa 1953 and order a Cobb Salad whilst Lucy and Desi canoodle in the booth next to you? In Geary's beautifully photo adorned walk down Hollywood's memory lane, you get not only more than 100 recipes from over 40 La La Land landmarks like Schwab's Pharmacy, Ciro's, and Ma Maison, you're also treated to a glimpse into the mystique, the glamor, and the scandal of L.A. and its larger than life inhabitants.

The recipes are classic (The Best Meatballs from Florentine Gardens, The Mai Tai from Formosa Caf�), and the photos of menus and celebrities of yore are glorious and poignant. -A.S.

"L.A.'s Legendary Restaurants" by George Geary
$45.00

"Institut Paul Bocuse Gastronomique" by Institut Paul Bocuse
Do you want to go to culinary school for $75 instead of thousands of dollars? This massive, 720-page, step-by-step guide is as about as close as you'll come. Founded by Paul Bocuse and now overseen by G�rard P�lisson, The Institut Paul Bocuse is a world-renowned culinary training center. Their authoritative reference book is the culmination of more than 25 years of training.

The book covers 250 core culinary techniques explained with narrative as well as meticulously documented photography, then accompanied by 70 recipes. From classic vegetable tournage to sauce making and butchering, there's enough instruction to keep you busy for a year. Move over, "Julie & Julia," there's certainly a blogger-in-waiting who's ready to tackle Paul Bocuse. -M.W.

"Institut Paul Bocuse Gastronomique" by Institut Paul Bocuse
$75