New titles teach the fundamentals, deep-dive into single ingredients, help home cooks save time and money, and more.

The Fundamentals

The Baker’s Appendix

Jessica Reed (Clarkson Potter, Mar.)

Reed starts with 18 basic recipes for chocolate cake, buttercream, quick breads, and more, then offers variations and mix-ins.

Master Recipes

The editors of Food & Wine

(Food & Wine, May)

Based on the magazine’s “Gastronaut” column, step-by-step photos take readers through 70 cooking projects, guided by experts including Jacques Pépin, David Chang, and Dominique Ansel.

Zeroing In

The Book of Cheese

Liz Thorpe (Flatiron, June)

Organized by what the book calls the nine familiar favorites—think Swiss, blue, and Brie—Thorpe, of Murray’s Cheese in New York City, offers storage strategies and tips on putting together a cheese plate.

Lucky Peach All About Eggs

Rachel Khong and the editors of Lucky Peach (Clarkson Potter, Apr.)

The team behind the bestselling quarterly turns its attention to the common egg—starting with science and production and leading into recipes for dishes from breakfast to dessert.

Know Thy Tools

Cast Iron Pies

Dominique DeVito (Cider Mill, Apr.)

More than 100 sweet and savory pies, all served out of the humble but sturdy cast iron skillet.

The New Pressure Cooker Cookbook

Jake Grogan (Cider Mill, May)

A guide to using the pressure cooker, with more than 200 recipes and information on cleaning, storing, and setting the appliance.

Spiralize Everyday

Denise Smart (Hamlyn, Apr.)

The fascination with this carb-cutting tool continues; recipes here include apple and blueberry buckwheat pancakes, Moroccan beetroot tabbouleh with pomegranate and chicken, and miso baked cod with daikon noodles.

The Ultimate Instant Pot Pressure Cooker Cookbook

Ella Sanders (Castle Point, Apr.)

A guide to the latest cooking gadget craze with recipes for starters, mains, and desserts.

Will It Skillet?

Daniel Shumski (Workman, Apr.)

Inventive uses of the cast iron pan, including a skilled-sized blueberry muffin for Sunday brunch, melty pizza dip, and popcorn with clarified butter. From the author of 2014’s Will It Waffle?, which has sold 62,000 copies in paperback, per NPD BookScan.

Saving Time and Money

Feeding a Family

Sarah Waldman (Roost, Apr.)

Nutritionist and parent Waldman aims to reclaim the family dinner, with tips on how to stretch leftovers and feed babies (and other picky eaters).

Five Ways to Cook Asparagus (and Other Recipes)

Peter Miller (Abrams, Apr.)

A list of essential ingredients, and five recipes for preparing each, to get dinner on the table quickly.

Old-Fashioned Economical Cooking

Winifred S. Gibbs (Racehorse, Apr.)

Saving money doesn’t go out of style—this book, originally published in 1912, has recipes and hints for shopping and cooking economically. Some advice may be dated (like that about how and when to build your own “fireless cooker”) but other tips, like how to preserve food to make it last longer, stand the test of time.

Perfect Plates in 5 Ingredients

John Whaite (Kyle, Apr.)

Pared-down recipes from a winner of The Great British Bake Off aim for less-stressful home cooking.

Ready or Not!

Michelle Tam and Henry Fong (Andrews McMeel, Aug.)

From the authors of 2013 bestseller Nom Nom Paleo, this book of quick recipes includes make-ahead dishes (pressure cooker bo ssäm) and emergency meal savers (savory stir-fries and sheet-pan suppers).

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