According to booksellers contacted by Q&Q, cookbooks that focus on ingredient-based specialty cooking have made a major resurgence.
Mika Bareket of Toronto’s Good Egg says, “Some of the biggest and best books of the year have been very focused on regional authenticity, some as specific as to a particular province or region within a nation. This trend replaces the more worldly chef-driven trends of previous years, which tend to yield culturally broad cookbooks.”
Click the thumbnails below to explore booksellers’ picks for the top cookbooks of 2012.
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- "Naomi Duguid's reputation as a recipe writer is formidable," says Mika Bereket of Toronto's Good Egg. "Her readers know they can trust the recipes exactly as written. And the Burmese cookbook market is not exactly over-saturated." <br /> <br /> <a HREF="http://www.quillandquire.com/blog/index.php/books-year/books-of-the-year-2012-non-fiction/attachment/burma/"><i>Burma: Rivers of Flavor</i></a> was also selected as one of <i>Q&Q'</i>s books of the year.
- Burma: Rivers of Flavor by Naomi Duguid (Random House Canada)
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- "Healthy vegetables and ingredient-driven recipes are always popular nowadays," says Alison Fryer, manager of Toronto's Cookbook Store.<br /> <br /> <i>The Book of Kale</i>, currently a bestseller at Munro's Books in Victoria, offers readers more than 80 recipes to get acquainted and creative with the vitamin-rich veggie.
- The Book of Kale by Sharon Hanna (Harbour Publishing)
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- "Yotam Ottolenghi is synonymous with beautiful plating and punchy flavours," says Mika Bareket, owner of Toronto's Good Egg. <br /> <br /> <i>Jerusalem</i>, currently a bestseller at Good Egg and the Cookbook Store, explores the vibrant cuisine of the city in recipes that reflect its many cultural identities.
- Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi (Appetite by Random House)
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- "<i>Fäviken</i> is gorgeous, like all Phaidon titles," says Good Egg's Mika Bareket. "For chefs and very serious home cooks, this is solid inspiration for developing a maddening obsession with cooking. For the lay person, it is pure fantasy, and we all know how well fantasy sells as a genre."
- Fäviken by Magnus Nilsson (Phaidon)
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- Canadian food writers Rose Murray and Elizabeth Baird teamed up to create a personal collection of time-tested culinary favourites.<br /> <br /> <i>Canada's Favourite Recipes</i> is currently a bestseller at the Cookbook Store in Toronto.
- Canada's Favourite Recipes by Rose Murray and Elizabeth Baird (Whitecap Books)
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- "<i>Bouchon Bakery</i> is authoritative and stunning," says Mika Bereket of Toronto's Good Egg. "Readers trust Keller's recipe-testing “ as well they should “ and are further treated to lavish photographs."<br /> <br /> <i>Bouchon Bakery</i> is currently a bestseller at Good Egg and the Cookbook Store.<br />
- Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan/Thomas Allen & Son))
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