Nix the preachy diet-lingo. Forget memorizing rules or doling out calories. If you're looking to jumpstart a new habit of healthy eating without involving the word "diet," Terry Walter's revised Clean Food is what you want. Season by season, this book gives you all the tools, recipes, and encouragement you need to change the way you eat and help you stick with it. More

Paleo folks and other omnivores, your attention please. (Vegetarians and vegans, you may want to look away for a moment — try here or here!) This book is an homage to all things meaty and good. It does not hold any punches. You want your braised lamb neck? We got your braised lamb neck! Or at least, Chef Michael Symon does. More

I find it impossible to pass by a bakery selling macarons and resist stopping in for a sample. Or two. Making them at home isn't all that difficult, but there are a few tricks of the trade that can set you up for success. Equal parts enlightening and inspiring, this colorful cookbook from the French blogger Mercotte is all you need to get started making your own crunchy cream-filled confections. More

In Preserving Wild Foods, chef Matthew Weingarten and collaborator Raquel Pelzel celebrate wild and seasonal foods of the coastline, pasture, garden, forest, and wetland — and the preservation techniques that can make these treasures available year-round.
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This book could just as easily be titled Martha's Comfort Food because that is really what she's given us here. From Philly Cheesesteak to Buckeye Candies, these are the foods that trigger deep childhood memories and that link us to a certain time and place. Keep this book handy because it's a collection of recipes you'll be dipping into again and again. More

Is one of your resolutions to eat less meat this year? From the minds behind the Meat Free Monday campaign, this beautifully photographed cookbook will walk you through an entire year of meat-free Mondays. That's breakfast, lunch, and dinner taken care of....every Monday...for an entire year. Fruits, vegetables, and grains galore. What's not to love? More

Even chefs have to eat. And, boy, do they eat! Staff meals, served family-style in the dead zone between the lunch hour and arrival of the first dinner guests, are made of the odd bits and leftover scraps from the restaurant's regular menu dishes. But don't think this means that these dishe are boring, sloppy, or otherwise unexciting. The quirky and creative staff meals served at some of the world's best restaurants, gathered in this cookbook by Christine Carroll and Jody Eddy, show that sometimes the cooks eat best of all. More

One of the best gifts to find under the Christmas tree is a new cookbook. It opens up new possibilities in the kitchen, new recipes to try, new stories to tell. Did you receive a new cookbook this holiday? Have you dove in yet? What recipes are you excited to make? More

It's the brand spankin' new year and with this fresh start often comes a desire to make changes and improvements in our daily diet. While this is an admirable pursuit, sometimes in our enthusiasm we tend towards extreme depravation which is never sustainable and only leads to failure. What's needed is a sensible plan, one that is varied, delicious and interesting and (whoopsie!) just happens to be really good for you. Enter Dr Andrew Weil's new cookbook True Food, a true blessing for anyone but especially those who want to take the stealth approach to eating well. More

If you're looking for a new project (or three!) to tackle this year, fermented foods are where it's at. We're talking things like homemade kimchi, creamy Greek yogurt, and maybe even a bottle of mead or two. Why not?! With Real Food Fermentation by Alex Lewin as our guide for all things fermented, brined, and funky-fied, projects like these become totally doable. More