These books make the perfect gifts for the foodies & wine lovers in your life—brighten the season and beyond with these practical and aspirational volumes.
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The Goode Guide to Wine: A Manifesto of Sorts by Jamie Goode
Who will have the last word on wine, if not Jamie Goode? This pocket guide to Goode’s philosophy divulges what you need to know (and what you don’t) about the world of wine.
“A peek into the mind of this fascinating fellow as he travels the wine world, seeking out questions, weighing evidence, making up his mind. . . . It’s really good. Highly recommended.”—Wine Economist
Encyclopedia of Pasta by Oretta Zanini De Vita
With its extravagant depth, this book is truly a tome for the times—an immersive wintertime read, with kitchen inspiration for the quarantine era and beyond.
“The world of pasta is bewilderingly huge, so we’re thrilled with this new, authoritative work, by one of Italy’s leading food scholars. Whether it’s menietti (tiny pasta akin to couscous) or marubini (a ravioli specific to the city of Cremona), the illustrated entries include ample historical, culinary, and etymological information.”—Saveur
“This book won’t teach you how to make pasta. But it will make you want to master the craft. This 372-page masterpiece, written by the Italian Zanini da Vita and translated by Maureen Fant, deservedly won the James Beard Award. . . .a dense, fascinating encyclopedia of what seems like every shape of pasta made in Italy.”—Hunter Angler Gardener Cook
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King
One of Samin Nosrat’s 10 Favorite Books and Winner of the James Beard Foundation Book Award in Asian Cooking
“The night the cooks look forward to most each year at Chez Panisse (and perhaps diners, too), is Parsi New Year, when Niloufer Ichaporia King takes the helm of the kitchen. Parsi cooking is exquisite, existing at the intersection of Indian and Persian, and I can never get enough of Niloufer’s recipes (I adore her Parsi deviled eggs).”—Samin Nosrat, author of Salt, Fat, Acid, Heat
“Once you get the hang of making [King’s] ginger and garlic paste (which you can put in almost anything!), your cooking will never be the same.”—Bloomberg News