Buying gifts for your favorite food-minded friend can be both overwhelming and vexing. Us food folks can be intimidating.
What with our pickiness over restaurants, selective snobbery when it comes to things like booze, beer and coffee and who the heck knows what new gadget we’re oogling over in our kitchen this week! Worry not, I’ve got you covered.
No gift certificates to random restaurants you’ve never set foot in! No bags of “locally sourced, organic, farm fresh, hand milled” flour someone on Twitter told you makes great bread. These are real deal gifts you can give food lovers (not just foodies…but people who, you know, like to eat) and feel good about! Purchase and wrap with pride this year, you are going to be everyone’s favorite gift giver!
For The Home Cook With A Cookbook Library The Size Of The Library Of Congress
This is easier than you think. This is a selection of my favorite (read: go-to) cookbooks from the Big Timers and the Big Timers Who Happen To Be Local. Each of these cookbooks can be purchased at Kramerbooks in Dupont Circle.
- Serve Yourself by Joe Yonan, the food editor at The Washington Post is all about cooking for one. Nab it for your solo living pal who still loves to eat well!
- The Art of Simple Food by Alice Waters is a bullseye for that farmers market fanatic in your life. It’s all about real, good food done simply (and deliciously).
- Plenty by Yotam Ottolenghi is for both the always and sometimes vegetarian in your life… 120 vegetarian recipes, all crafted by someone who still likes meat means there’s creativity with an eye for substance.
- The Glorious Pasta of Italy by Domenica Marchetti is for that carb-hound in your life. That girlfriend who grabs for the bread basket, loves Pasta Mia and shuns jars of Ragu? This is for her. (Domenica also happens to be a DC local, so I extra love the idea of supporting local talent!)
- Around My French Table by Dorie Greenspan is for your foodie boss or friend who loves spots like Proof, Estadio and Rasika but loves to play around in the kitchen. They’re not afraid to give an “intermediate” recipe a whirl.