Top Books for Cooks: 2018 In Review
It was a stellar year to make your shelf bend with new reads.
It was a stellar year to make your bookshelf bend with new reads. Among our Top Books for Cooks (and bartenders and sommeliers) are almost certainly new classics (you’ll be able spot them).
Some of our old faves published fabulous new books—kudos and congrats to Ori Menashe, Evan and Sarah Rich, Bill Kim, and Alon Shaya. Miguel Trinidad and Nicole Ponseca made a statement with their prescient I Am a Filipino. And it was an excellent year for Japan with its eponymous book by noted Japanophile Nancy Singleton Hachisu, as well as with Matt Abergel’s yakitori bible. For pastry, Will Goldfarb made a (surprise!) idiosyncratic contribution to the canon with a work that is as technical as it is entertaining. We would mention Joe Beef’s new book, but you probably already have it. And if you don’t have the remaining books on this list, you’re missing out!
Tips on building a wine list that works for everyone from Sommelier Thibaut Idenn of Alla Vita and Boka