Veteran cookbook author, James Beard recipient, and New York Times food columnist, Clark presents readers with 120 recipes organized by season and month inspiring use of fresh ingredients and a flexible attitude, making this a solid addition to any kitchen cookbook shelf.

Lahlou, chef and owner of the San Francisco restaurant Aziza, provides an entertaining and appetizing guide to Moroccan dishes and Morocco's culture, and will introduce many readers to this intensely flavorful cuisine.

Distilling the essence of the world's largest online community of food enthusiasts into a readable book is not easy, but this entertaining, handy debut from the creators of seriouseats.com manages to do just that. Part cookbook, part travel guide, it covers the best in American grub.

Morin and McMillan, chefs and co-owners of Joe Beef, a modern French restaurant in Montreal, team up with freelance writer Erickson to create a savvy page-turner full of meats, oysters, and irreverence.

One of the great cookbook masters of the world, Pépin has put together what might be considered his opus, offering more than 700 of his best French and French-accented dishes from decades of cooking and teaching.

From sheep to knits, fiberista Steege's book is authoritative, opus-y, good for novices and experienced alike, and fun, too. Not ba-a-a-d.