We went to cooking school so you don't have to!

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Photography by Peter Ardito
| Credit: Photography by Peter Ardito

For the Mix Master

3-Ingredient Cocktails,  by Robert Simonson

My husband recently  announced that he'd like  to make more cocktails  (yes, please!), so this  book is for him. It's got  tons of classics and riffs  that you can make with  what you have in your  liquor cabinet. He and  I will always be ready to  toast the small victories,  like making it through a day with our three-year-old. —Nina Elder,  executive food editor

For the Food Geek

Salt, Fat, Acid, Heat by Samin Nosrat

I can't wait to gift this  to my cooking-nerd dad.  I love that it tells you  the why as well as  the how of flavor. For  instance, Nosrat gets  into the science of  marinating, explaining  how much acid and salt to  use depending on the  protein. Genius! —Cecily  McAndrews, food editor

For the Cook in a Hurry

Dinner in an Instant,  by Melissa Clark

If you know anyone who is  expecting a multicooker  this year, this book is  what you give them. The  recipes are delicious, like  a wild-mushroom risotto  without the endless  stirring! But what I, as a  newbie to the pressure  cooker game, loved most was Clark's instruction— clearer than the guide  that came with my  machine. —Lauren  Iannotti, editor in chief

For the Veg Lover

Six Seasons by Joshua McFadden

Wait, aren't there only  four seasons? Portland,  Oregon, chef McFadden  divides summer into  three because, really,  corn and tomatoes aren't  great until August, right?  The inspired veg-centric recipes will make you a  six-season believer, too.  —Janet McCracken,  test kitchen director

For the Travel Nut

Istanbul & Beyond,  by Robyn Eckhardt

Spend a few minutes  with this book and you'll  feel an overwhelming  urge to explore Turkey.  Or if you're like me, you'll  speed to the kitchen  to make the tahini buns.  —Elizabeth Dinsmore, test kitchen intern

For the #TacoTuesday Lover

Guerrilla Tacos,  by Wesley Avila and  Richard Parks III

This West Coast–proud  cookbook is by chef  Wes Avila of the famed  Los Angeles food truck Guerrilla Tacos.  The 50 easy-to-follow,  flavor-packed recipes  deliciously blend Avila's  Mexican heritage with  SoCal cool. Hello, poke  tostada! —Christina Izzo, features editor

For the Flour Empowered

BraveTart,  by Stella Parks

Along with no-fail  American classics,  like coconut cream pie,  Parks includes amazing  facsimiles of grocery-store  favorites, like  pecan Sandies. Biting  into one of those  cookies is like having a perfect childhood  memory reawakened.  —Keith Pandolfi,  contributing editor