This year saw a wealth of cookbooks cross our desks; we could hardly review them fast enough! But we tried to choose our favorite recipes from the books we reviewed, and share them with you here. Here's a look back at 15 recipes from some terrific cookbooks. From David Tanis of Chez Panisse, to Melissa Clark of The New York Times, and Boston's Flour Bakery to a tour of Japan, the cooks behind these recipes are rich with experience and inspiration.

FIRST ROW
• 1 James Peterson's Brisket with Pomegranate Juice
• 2 Molly O'Neill's (and Aunt Kajal's!) Baaghlava
• 3 Joanne Chang's Homemade Pop-Tarts
• 4 David Tanis' Wild Mushroom Ragout with Ziti
• 5 Bakerella's Yummy Mummies Cake Pops More

Over the past several years, O’Neill has criss-crossed the country visiting home kitchens, poking into recipe boxes, and talking to chefs from tiny off-the-beaten-path restaurants. One Big Table is a collection of the best and most interesting stories, recipes, and historical side-notes that she’s collected. It ranges from Virginia crab cakes and campfire trout to Vietnamese meatballs and homemade pastries like this recipe for Persian baaghlava.

There are a lot of books and cookbooks focused on capturing and preserving what American cooking used to be. What we love about this book is that it captures what it means to be a home cook in America right this very instant. More

We have been craving this recipe for pomegranate-glazed brisket ever since first spotting it in James Peterson’s new book Meat: A Kitchen Education. Doesn’t this sound like the perfect winter comfort food?

This book is a treasure trove of such things. It’s chock-full of not only recipes, but also techniques, illustrative photographs, and detailed explanations of every facet of meat preparation. If you’ve ever wondered how to properly butterfly a leg of lamb or truss a chicken, this is the book you want on your kitchen shelf. More

David Tanis, chef at Alice Waters' Chez Panisse, begins his second book, Heart of the Artichoke, by saying that he includes three kinds of cooking in the book: small, medium, and large. We talked a little about the "small" cooking in this post on Tanis' own kitchen rituals. But there is more to the book than these small cooking moments. There are seasonal menus for 4 to 6, and then there are menus for right now: "Simple Feasts for a Long Table" — festive menus that are still simple. The interplay between the three kinds of cooking is part of what makes this book so wonderful and worth owning. The other part, of course, is just how delicious the food is. More

It's almost five o'clock — quick, what's for dinner? If you have kids (or, heck, any job at all) five o'clock is that witching hour when you either groan at the thought of supper plans, or start thinking about takeout. But this book, from the editors of the sadly defunct Cookie, aims to change that. They wanted to lift family dinner away from stress and logistics, and offer inspiration and help for making family-friendly, simple, yet truly delicious meals from scratch on busy nights. Sound terribly ambitious? It is, but they do a great job.

Here's a recipe, and a few more thoughts on this book, which is honestly just as good for busy singles as harried mommies. More

This is the time of year that we cooks often forget to nourish ourselves; the ordinary meals that fall between the holiday feast and the baked treats can be rushed and overlooked. Here's a recipe and a book to help you stay centered and nourished in the kitchen: a new favorite, a quiet, thorough look at Japanese home cooking from the perspective of a Western cook. This book is an absolute delight, and the recipe here? Well, we're getting ready to make it right now. More

I may not have chosen the prettiest dish to make from Melissa Clark's new book, In the Kitchen with a Good Appetite, but it certainly was scrumptious. A 5-minute recipe that turns out dinner-party-quality food? Yes, please. And that's only the tip of the iceberg with this lovely, addictive book. I want to make nearly everything in here. More

Vanessa Barrington is a chef and food writer who lives in the Bay Area, and we have a special affection for her, as she used to write here at The Kitchn. (See some of her past posts here.) So we were justifiably excited when her new book was released, and we don't think we're biased when we say it's great. Do you love pickles? Yogurt? Granola? Homemade bread? All the delicacies of the homemade pantry? Want more ideas for making them and putting them to good use? Well then, this book is for you. More

We mentioned our love of cake pops earlier today (and gave you a link to yet another way of making these fun treats). So it seemed appropriate to finally also post our review of the ultimate cake pops resource: Cake Pops, by Angie Dudley, otherwise known as Bakerella. Read on for a quick review, plus an awesome Halloween recipe! More

This new compilation from the editors of Sunset magazine is the type of cookbook that makes us want to get in the kitchen and cook. There are pages upon pages of recipes, and each one sounds more tempting and mouthwatering than the last. Just take a look at this recipe for slow-cooked short ribs, so perfect for a fall afternoon. More