Out of the 3,000 or so cookbooks published in the U.S. and the much smaller number that I’ve encountered since last Christmas I have felt apathetic about most, appalled by a few (‘Seriously? Did you not test a single recipe in this book? Apparently not.’) and excited by the following titles. A few are older publications. Several possess 75 recipes or less. Yet, all would be lovely gifts for new or seasoned cooks.

Citrus: Sweet and Savory Sun-Kissed Recipes by Valerie Aikman-Smith and Victoria Pearson (Ten Speed Press, 2015)
In Citrus exotic pomelos, yuzu and kumquats join everyday lemons, limes, oranges and grapefruit in 75 recipes for drinks, entrees, sides and dessert. Here familiar dishes—key lime pie, limoncello, whole roasted fish with lemon—appear alongside the inventive—grapefruit and gin marmalade, tangerine sticky ribs, orange-rosemary polenta cake—resulting in a broad, approachable, citrus-driven collection. With colorful photos and text Citrus is a pleasant pick-me-up for those dreary winter months.

Kitchen Hacks: How Clever Cooks Get Things Done by the Editors of America’s Test Kitchen (America’s Test Kitchen, 2015)
From the creators of Cook’s Illustrated” comes over 1,000 kitchen tips and tricks packed into one illustrated, paperback book. Not sure how to remove kernels from a corn cob, pin bones from a fish or the seed from stone fruit? How about turning over a whole turkey as it’s cooking or cleaning a French press? Kitchen Hacks has clear yet creative answers to these and innumerable other cooking conundrums. It’s a must-have handbook for both the novice and experienced cook.

Fika: The Art of the Swedish Coffee Break by Anna Brones (Ten Speed Press, 2015)
If you have a caffeine lover on your holiday list, Fika is the gift to give. This slim, illustrated book delves into Swedish coffee culture and the art of the coffee break. Although more a narrative history than a traditional recipe book, Fika does provide 40-plus easy-to-follow recipes. On offer are such Swedish favorites as hazelnut meringue torte, chocolate balls and cinnamon and cardamom buns. A nice stocking stuffer for the coffee drinker and sweets fan.

The Picnic by Marnie Hanel, Andrea Slonecker & Jen Stevenson (Artisan, 2015)
While the title evokes warmer weather, lazier days and seasonal, portable foods, this illustrated cookbook has plenty of year-round recipes. From deviled eggs made 12 ways and 6 simple syrups to what to tuck inside a crisp baguette or lettuce cup, it serves up approximately 120 refreshing recipes. As you might expect from a book called The Picnic, tips for transporting food, creating a comfortable outdoor dining spot and food safety are included.

The Essentials of Classic Italian Cooking by Marcella Hazan (Knopf, 1992)
The recent release of Lydia Bastianich’s Mastering the Art of Italian Cuisine got me thinking about an older but invaluable book that might be overlooked by the modern cook. Originally published in 1973, Hazan’s tome is considered the most authoritative book on Italian cooking. Providing comprehensive instructions, illustrations and a wealth of information on ingredients and techniques, it is to Italian cooking what Julia Child’s Mastering the Art of French Cooking was to French cuisine. Hazan’s book is wonderful gift for anyone who loves to cook and consume Italian food.

The World on a Plate by Mina Holland (Penguin, 2015)
Published in the UK as The Edible Atlas, which is the version that I own, and as The World on a Plate in the U.S., Holland’s book presents brief histories, descriptions and classic dishes of 40 cuisines. Broken down by countries and regions, The World on a Plate explores the nuances between France’s Normandy, Provence and Loire Valley and Northern and Southern Spain and the country’s Andalucia and Catalonia regions. It also looks at the overarching cuisine of such countries as Japan, Ethiopia, Germany and Korea. Signature recipes accompany each chapter. A good introduction to a range of cuisines and a solid reference book for travelers and cooks.

Relae: A Book of Ideas by Christian F. Puglisi (Ten Speed Press, 2014)
In Relae: A Book of Ideas former NOMA sous chef Christian F. Puglisi shares his story of starting the Michelin-starred, Copenhagen-based restaurant Relae, discusses crafting its sustainable, locally sourced dishes and determining ingredient pairings. Possessing lush color photos, cross referenced sections and detailed steps for such unconventional recipes as charred cucumber and fermented juice, this is a fabulous book for accomplished or adventurous cooks. Fans of narrative cookbooks and those interested in the rising popularity of Scandinavian cooking will likewise enjoy it.

Honey and Jam by Hannah Queen (Stewart, Tabori & Chang, 2015)
An excellent choice for the baker and sweets lover, Honey and Jam serves up 75 cakes and cupcakes influenced by America’s Appalachian region. While the first 50 or so pages rehash baking basics—how to butter cake pans, fold ingredients, check for doneness, etc.—and what’s-in-season-when, the rest of Queen’s cookbook delivers an agreeable array of creative and toothsome recipes arranged according to season. Some high points are Apple Cider Doughnut Cake, Cranberry Ginger Cheesecake and Strawberry Layer Cake with Strawberry-Basil Buttercream. A tasty little book for any baker and cook.

Root to Leaf by Steven Satterfield (Harper Wave, 2015)
A produce-focused rather than strict vegetarian cookbook, Satterfield’s beautiful Root to Leaf inspires readers to cook and eat all their veggies and fruit, roots, stems and leaves included. The Atlanta-based chef arranges his 175 recipes according to season. Imbued with Southern flavors and charm, they include such memorable yet almost effortless dishes as cold brine-pickled blackberries, sweet potato buckwheat pancakes, orange and brandy mashed parsnips and blood orange ambrosia rice pudding. Well-written and informed, Root to Leaf will motivate even the most finicky to cook and consume a wide variety of healthful produce.

The River Cottage Booze Handbook by John Wright (Ten Speed Press, 2013)
Part of the River Cottage series, The River Cottage Booze Handbook teaches readers how to craft their own liquor, including wine, beer, cider and infused spirits. Using simple, seasonal ingredients, Wright takes readers step-by-step through such classics as rice wine and India pale ale and such modern creations as ginger wine, puffed wheat beer and smoked sloe gin. Wright’s light, approachable tone, wealth of knowledge, detailed steps and thorough explanations of what could go wrong will appeal to ardent home brewers as well as the more casual DIY’er.

Start Your Own Microbrewery, Distillery, or Cidery (Entrepreneur Media, 2015)
For the record you’ll find my name listed among the contributors to this how-to manual. Featuring 30 over craft producer profiles, it’s a useful resource for anyone dreaming of starting a craft brewery, distillery or cidery.