3 to Read – New York Times top 3 cookbooks!!
For the Grill Master
Who Has Yet to Perfect Tacos
‘Asada: The Art of Mexican-Style Grilling’
This cookbook (Abrams), from the restaurateur Bricia Lopez and the writer Javier Cabral, is a blueprint for hosting your own asada, a celebration built on heaping plates of grilled marinated meats that has spread from Sonora and Nuevo León, Mexico, to Southern California —The recipes here will entice both the occasional backyard barbecue and the die-hard taco enthusiast, and Quentin Bacon’s photography will make you want to make every single dish in this prismatic book.
For the Detail-Oriented Cook
‘A Very Chinese Cookbook: 100 Recipes From China and Not China (But Still Really Chinese)’
What’s special about “A Very Chinese Cookbook” (America’s Test Kitchen) is seeing all the recipe-testing rigor and nerdy food science of America’s Test Kitchen applied to classic dishes from all over China, Hong Kong especially, and the canon of American Chinese cooking. Even though the recipes are true to their roots — which can mean complex techniques and many ingredients — they’re doable for any cook, given the clear instructions, helpful photos and detailed tips. As a bonus, the charming father-son pair Jeffrey Pang and Kevin Pang write about culinary history and share their personal stories without self-seriousness, which makes the recipes feel less intimidating and the reading a pleasure. GENEVIEVE KO
For the Busy Perfectionist
‘Bake Smart: Sweets and Secrets From My Oven to Yours’
“Bake Smart” (Harvest) is CliffsNotes for bakers, and that’s a compliment. Samantha Seneviratne leaves out all of the unnecessary details that can trip up the unseasoned baker (no sifting flour; use whatever butter you have) and shares only the crucial tricks needed to get truly impressive bakes. Ms. Seneviratne, who regularly contributes recipes to The Times, has written the perfect guide for anyone who wants to ace their baking with minimum study. MIA LEIMKUHLER