Instead of giving your mom, aunt, sister or friend a gorgeous book that will probably sit on the coffee table all year, consider wrapping up one of these useful new collections They're all as much fun to read as they are to cook from.

The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer
The gist: A former Gourmet test kitchen cook uses common ingredients to make modern versions of classic American dishes.
The "wow" recipe: Strawberry Cream Cheese Pie
The recipe she'll make again and again: Brick Chicken with Corn and Basil Salad

Ripe: A Cook in the Orchard by Nigel Slater
The gist: A British food writer combines cookbook, produce/gardening guide, and ode to his own backyard garden.
The "wow" recipe: Crisp Pork Belly with Sweet Peach Salsa
The recipe she'll make again and again: Baked Rhubarb with Blueberries

How to Cook Everything: The Basics by Mark Bittman
The gist: Bittman gets down to the nitty-gritty, with 1,000 photographs of everything from dicing vegetables to recognizing when meat is done.
The "wow" recipe: Vanilla Peach Smoothie
The recipe she'll make again and again: Skillet Pork Chops with Apples


What to Cook and How to Cook It: Fresh and Easy by Jane Hornby
The gist: The author of 2010's What to Cook and How to Cook It turns her attention to fruits and vegetables, focusing on what's in season.
The "wow" recipe: Mango and Raspberry Pavlova
The recipe she'll make again and again: Gazpacho

Salad for Dinner: Complete Meals for All Seasons by Jeanne Kelley
The gist: Combining contrasting colors, flavors and textures, vegetarian and non-veg salads can make wonderful and hearty meals.
The "wow" recipe: Buttermilk Fried Chicken Salad
The recipe she'll make again and again: Kale with Lemon, Parmesan, and Almonds

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