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This fall season unveiled a cookbook collection tailored to the eclectic chef who likes to accessorize as well as dress down. Cookbooks are a dime a dozen these days, but these stood above the rest with artful presentation and versatile recipes for both the professional cook and the ravenous food lover.

Alfred Portale and Andrew Friedman’s
12 Seasons Cookbook and Todd English’s The Olives Dessert Table recipes are presented in separate pieces. The cook can choose to make one part of the dish alone or with one or several of its accessories. Meanwhile, Jean-Georges and Mark Bittman in Simple to Spectacular break it down by offering 5 ways to prepare an ingredient, from basic to glamorous.

Themed books like Chris Schlesinger and John Willoughby’s
How to Cook Meat, James Peterson’s Splendid Soups and Maggie Glezer’s Artisan Baking are odes to meat, soup and bread. They pinpoint their passion for food on one basic element, helping us recognize that filet mignon is not the king of meat, that any group of ingredients can be made into soup, and that baking is not scary, after all it’s "only flour, water and time."

Every recipe is one you want to make; our final selections give an idea of the vast culinary possibilities these books have to offer. Feel free to mix and match!.

Simple to Spectacular
Jean-Georges Vongerichten and Mark Bittman
Best Scrambled Eggs
Oeufs au Caviar
 
Splendid Soups
James Peterson
Purée of Squash or Pumpkin
Hearty fish soup with cider, leeks and mushrooms
How To Cook Meat
Chris Schlesinger and John Willoughby
Mr. Perfect Steak for Two
Grilled Veal, Sweet Potato, and   Red Onion Kebabs in the Piccata Style
 
Alfred Portale’s 12 Seasons
Alfred Portale with Andrew Friedman
Salmon with Black Trumpet Mushrooms, Brussels Sprout Leaves, and Fingerling Potatoes
Red-Wine Poached Pears
The Olives Dessert Table
Todd English and Sally Sampson
Pumpkin Ginger Crème Caramel
Apple-Topped Gingerbread
Artisan Baking
Maggie Glezer
Hi-Rise's Boston Brown Bread
Acme’s Herb Slabs
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