Get Cooking!

Our editors pick their 12 favorite cookbooks from 2010. (We couldn’t keep it to just 10!)

100 Best Gluten-Free Recipes by Carol Fenster, PhD (Wiley; $17; // Find 100 guaranteed-tasty recipes for gluten-free breads, pasta, muffins, cookies, cakes, pies, and more. Bonus: Fenster, a gluten-free guru and author, pens a detailed intro that features straightforward shopping guidelines, explanations of food labels, tips for organizing and stocking your pantry, and advice about how to cook with gluten-free ingredients—bringing even the most gluten-free newbie up to speed. Don’t Miss: Chocolate Cupcakes and Ravioli in Creamy Marinara Sauce

Alice Waters in the Green Kitchen: Techniques to Learn by Heart by Alice Waters (Clarkson Potter; $28; // Owner of California’s beloved Chez Panisse restaurant and champion of the “slow food” movement, Waters takes it back to basics in this how-to for basic cooking techniques (steam vegetables, roast a chicken). It also features 50 classic recipes developed by Waters and her celeb-chef friends, including Thomas Keller, Charlie Trotter, and Lidia Bastianich. A great get for the novice and the seasoned chef.  Don’t Miss:  Green Goddess Dressing and No-Knead Bread

Canning for a New Generation: Bold, Fresh Flavors for a New Generation by Liana Krissoff (Stewart, Tabori, and Chang; $25; //  Food blogger Krissoff has turned the DIY food-preservation trend into a feast-for-the-eyes, how-to book—with step-by-step explanations for canning, pickling, drying, and freezing, plus great preserved-food recipes.  Don’t Miss: Spiced Strawberry Butter and Dilly Beans

The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman (Workman Publishing; $21; // This is the second cookbook from Goodman, co-owner of Earthbound Farm (purveyor of organic salad mixes, dried fruits, and snacks). The book features 250 mouthwatering recipes with recommendations for how to make your kitchen more Earth-friendly. To wit, she answers some of the most pressing green-cook questions: Cage-free versus free-range chickens? Farmed or wild-caught salmon?  Don’t Miss: Dungeness Crab Bisque and Cranberry Walnut Granola Clusters

Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook by Leslie Cerier (New Harbinger; $18; // Seasoned food author and gluten-free chef Leslie Cerier presents more than 100 recipes for easy-to-make, gluten-free and vegetarian meals, including high-protein breakfasts, dinners, and desserts that use organic and seasonal ingredients. It’s a one-stop-shop book for everyone’s diet restrictions and preferences!  Don’t Miss: Berry Good Corn-Quinoa Pancakes

Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that are Good to the Earth and Great for your Bod by Kim Barnouin (Running Press; $30; //  The newest installment from Barnouin’s New York Times–bestselling series, this cookbook dishes easy and natural vegan recipes that feature seasonal produce and no fake meat or hard-to-find ingredients. With almost 150 recipes, complete nutritional breakdowns, and simple ingredient exchanges, this cookbook will help you gradually add more meatless recipes to your meals, or help you to “all-out” vegan.  Don’t Miss:  Lentil Seitan Sloppy Joes

The Wholesome Junk Food Cookbook by Laura Trice, MD (Running Press; $18; //  The founder of Laura’s Wholesome Junk Food (a line of better-for-you cookies) helps satiate healthy sweet teeth with this collection of her top 100, dessert and junk-food recipes—made sans corn syrup and saturated fat. What better way to indulge withou the bulge? Don’t Miss:  Cinnamon Buns and Boston Cream Pie

Viva Vegan! 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero (DaCapo; $19; //  Romero, a Venezualan-American and celebrated vegan chef, makes classic Latin recipes (from empanadas to churros) meat-and-dairy free. And if you don’t have a Latin section in your grocery store to pick up the trademark spices, Romero offers readily available substitutions. Don’t Miss:  Arepas Stuffed with Oyster Mushrooms and Pimiento Peppers

The Wild Table: Seasonal Foraged Food and Recipes by Connie Green and Sarah Scott (Studio; $40; //  Connie Green has foraged for wild foods in the forests of California for more than 30 years; her company Wineforest Wild Foods, sells the seasonally and sustainably harvested crop to top chefs across the country. In this cookbook, the self-proclaimed “huntress” shows you how it’s done: what you can harvest each season and how to cook it, packaged in a beautifully photographed tome. Not only do you get tantilizing recipes and preparation techimques, Green takes it a step further and explains how to find specific ingredients so you too can forrage the wild.  Don’t Miss:  Grilled Quail with Chaterelles, Pancetta, and Soft Polenta.

Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes by Alissa Cohen (Avery; $35;  // Cohen, a Boston-based, raw-food restaurateur-turned-author, helps take the raw-eating movement mainstream with this comprehensive how-to. In nearly 500 pages, she includes everything from snacks to desserts in an approachable way. Great for the novice and experienced chef.  Don’t Miss: Gnocchi Carbonara

More than half of US adult consumers are buying organic (69 percent to be exact) and that number continues to grow. To compensate for this increase demand, natural and organic food sections are popping up in grocery stores across the country. In fact, a study in 2008 found 82 percent of retail food stores now sell organic foods. If mainstream isn’t your thing, there are more than 20,000 natural food stores for you to choose from.