Buying someone a cookbook for the holidays = Cool. Buying someone a little ingredient they'll use with it = The Coolest. Here's your guide to both.
FOR THE ONE WHO GRILLS A MEAN STEAK
Charred & Scruffed by Adam Perry Lang with Peter Kaminsky. Any good grilling book is less about specific recipes and more about technique. Adam Perry Lang's book is no different, but his technique certainly is. Rejecting the traditional wisdom of the-less-you-move-the-meat-the-better, Perry Lang's style is active: scruffing and flipping the meat as much as possible in order to create nooks and crannies where a crust can develop. He shows you how to make his signature meat paste, herb brush for basting, and board dressing — all compelling, delicious techniques that could change your grilling game.
Gift it with: A bottle of garlic salt, one of the ingredients in Perry Lang's master rub recipe.
FOR THE ONE WHO LOVES THE FARMERS' MARKET
Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton. This cookbook is wonderful and gorgeous. Hamilton — who worked in the kitchens of Saveur, Martha Stewart Living, and Cook's Illustrated — is the duo's food stylist. Hirsheimer — former executive editor and founder of Saveur — is the photographer. Canal House is the studio and workshop kitchen in Lambertville, New Jersey from which they publish quarterly cookbooks. Their newest book reflects an entire year of cooking and is organized by season. Not to play favorites among favorites, but this is certainly one of the most inspiring of the year and could make just about anyone want to spend more time in the kitchen.
Gift it with: Dried chanterelle mushrooms.
