Top cookbooks of 2012

Identifying a central theme among this year’s cookbooks was easier than picking a ripe banana. The best and brightest recipe collections are ones that celebrate a specific way of cooking or a class of ingredients. For us, vegetable-based cookbooks edged out the year’s meat-minded tomes; we were drawn to the ever-advancing glorification of seasonal produce. Gift givers will be glad to hear that, with a few exceptions, works of modest size and price tag are the norm. The Middle East continues to pique our interest in ethnic cuisine. Some very fine food blogs yielding fine cookbooks. And Washington area authors satisfied our cravings for tradition, sweets and “Top Chef” style. Here are our picks, listed alphabetically within categories. — Jane Touzalin and Bonnie S. Benwick

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Top Ten

“Canal House Cooks Every Day,” by Christopher Hershimer and Melissa Hamilton (Andrews McMeel). The meals these business partners (and food experts) made and shared at work morphed into a thick compilation of recipes you’ll want to make — often. Rich Ragu Bolognese is an indulgent pleasure.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0393050696?ie=UTF8&camp=1789&creativeASIN=0393050696&linkCode=xm2&tag=washingtonpost-20'>“Gran Cocina Latina,”</a> by Maricel E. Presilla (W.W. Norton) Impressive in scope and depth of research, this volume delineates Latin American cuisines with history, and by ingredients.

Top Ten

“Gran Cocina Latina,” by Maricel E. Presilla (W.W. Norton) Impressive in scope and depth of research, this volume delineates Latin American cuisines with history, and by ingredients.

Gran Cocina Latina / Gran Cocina Latina

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1558327452?ie=UTF8&camp=1789&creativeASIN=1558327452&linkCode=xm2&tag=washingtonpost-20'>“Herbivoracious,”</a> By Michael Natkin (Harvard Common Press). If we had to choose one book to cook from in 2012, this would be it. The vegetarian blog of the same name has produced a recipe collection that’s varied and draws on many cultures. His <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/10/31/shiitake-tacos-asian-pear-slaw/'>Shiitake Tacos With Asian Pear Slaw</a> makes a fine Dinner in Minutes.

Top Ten

“Herbivoracious,” By Michael Natkin (Harvard Common Press). If we had to choose one book to cook from in 2012, this would be it. The vegetarian blog of the same name has produced a recipe collection that’s varied and draws on many cultures. His Shiitake Tacos With Asian Pear Slaw makes a fine Dinner in Minutes.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1607743949?ie=UTF8&camp=1789&creativeASIN=1607743949&linkCode=xm2&tag=washingtonpost-20'>“Jerusalem: A Cookbook,”</a> Yotam Ottolenghi and Sami Tamimi (Ten Speed Press). The Israeli city imprinted their food, the authors say, but their recipes reflect a broad range of Middle Eastern influence. The dishes are beautiful. This book’s all t<span>he motivation you need to put barberries, sumac, pomegranate molasses and fenugreek seed in your pantry. Worth a look:<a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/11/18/shrimp-and-scallops-tomato-and-feta/'> Shrimp and Scallops With Tomato and Feta</a>.</span>

Top Ten

“Jerusalem: A Cookbook,” Yotam Ottolenghi and Sami Tamimi (Ten Speed Press). The Israeli city imprinted their food, the authors say, but their recipes reflect a broad range of Middle Eastern influence. The dishes are beautiful. This book’s all the motivation you need to put barberries, sumac, pomegranate molasses and fenugreek seed in your pantry. Worth a look: Shrimp and Scallops With Tomato and Feta.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1423602757?ie=UTF8&camp=1789&creativeASIN=1423602757&linkCode=xm2&tag=washingtonpost-20'>“Mastering The Art Of Southern Cooking,”</a> by Nathalie Dupree and Cynthia Graubart (Gibbs Smith). If anyone can do for Southern food what Julia Child did for French, it’s the estimable Dupree. Recipes with a storehouse of tips: how to cook a country ham, how to kill a trout, how onions can save a marriage. We liked <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/11/28/fig-and-pecan-tapenade-goat-cheese/'>Fig and Pecan Tapenade With Goat Cheese</a>, <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/11/28/frozen-fruit-salad/'>Frozen Fruit Salad</a> and White Fruitcake.

Top Ten

“Mastering The Art Of Southern Cooking,” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith). If anyone can do for Southern food what Julia Child did for French, it’s the estimable Dupree. Recipes with a storehouse of tips: how to cook a country ham, how to kill a trout, how onions can save a marriage. We liked Fig and Pecan Tapenade With Goat Cheese, Frozen Fruit Salad and White Fruitcake.

Gibbs-Smith / GIBBS-SMITH

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0062191446?ie=UTF8&camp=1789&creativeASIN=0062191446&linkCode=xm2&tag=washingtonpost-20'>“Preserving,”</a> by Pat Crocker (William Morrow). This is a big, beautiful bargain of a book that is almost a solo effort by the author — including photography. Keep <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/08/29/curried-summer-stone-fruit-preserve/'>Curried Summer Stone Fruit</a> in mind for after Memorial Day.

Top Ten

“Preserving,” by Pat Crocker (William Morrow). This is a big, beautiful bargain of a book that is almost a solo effort by the author — including photography. Keep Curried Summer Stone Fruit in mind for after Memorial Day.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0811878635?ie=UTF8&camp=1789&creativeASIN=0811878635&linkCode=xm2&tag=washingtonpost-20'>“Pure Vegan,”</a> by Joseph Shuldiner (Chronicle). The food is elegant, the photos are striking and the lifestyle proselytizing is absent. Shuldiner is a graphic designer, and his book is intelligently organized with the cook in mind. <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/05/30/jicama-salad/'>Jicama Salad</a> is simple and flavorful.

Top Ten

“Pure Vegan,” by Joseph Shuldiner (Chronicle). The food is elegant, the photos are striking and the lifestyle proselytizing is absent. Shuldiner is a graphic designer, and his book is intelligently organized with the cook in mind. Jicama Salad is simple and flavorful.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0811878376?ie=UTF8&camp=1789&creativeASIN=0811878376&linkCode=xm2&tag=washingtonpost-20'>“Roots,”</a> by Diane Morgan (Chronicle). Root vegetables are treated with respect, and photographed to stunning effect. The author spent more than two years researching, writing and developing recipes; her work is our reward. Try her <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/11/14/salsify-provencal/'>Salsify Provencal</a>.

Top Ten

“Roots,” by Diane Morgan (Chronicle). Root vegetables are treated with respect, and photographed to stunning effect. The author spent more than two years researching, writing and developing recipes; her work is our reward. Try her Salsify Provencal.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1845336410?ie=UTF8&camp=1789&creativeASIN=1845336410&linkCode=xm2&tag=washingtonpost-20'>'Slow Cooking,'</a> by Antony Worrall Thompson (Mitchell Beazley). A chef’s skill set is applied to the humble appliance, and that means some recipes push beyond the dump-and-wait routine. Most helpful: a chart that converts oven and stove-top cooking times. Check out <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/03/07/spicy-braised-eggplant-prunes/'>Spicy Braised Eggplant With Prunes</a>; <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/03/07/pork-apple-and-lemon-thyme-meatballs/'>Pork, Apple and Lemon Thyme Meatballs</a>.

Top Ten

"Slow Cooking," by Antony Worrall Thompson (Mitchell Beazley). A chef’s skill set is applied to the humble appliance, and that means some recipes push beyond the dump-and-wait routine. Most helpful: a chart that converts oven and stove-top cooking times. Check out Spicy Braised Eggplant With Prunes; Pork, Apple and Lemon Thyme Meatballs.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/030759565X?ie=UTF8&camp=1789&creativeASIN=030759565X&linkCode=xm2&tag=washingtonpost-20'>“The Smitten Kitchen,”</a> by Deb Perelman (Knopf). Here's another fine example of blog-to-cookbook success. It’s a fun, empowering read with recipes that beckon. Her <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/10/24/linguine-cauliflower-pesto/'>Linguine With Cauliflower Pesto</a> made for a popular Dinner in Minutes in this section.

Top Ten

“The Smitten Kitchen,” by Deb Perelman (Knopf). Here's another fine example of blog-to-cookbook success. It’s a fun, empowering read with recipes that beckon. Her Linguine With Cauliflower Pesto made for a popular Dinner in Minutes in this section.

Deb Perelman / DEB PERELMAN

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1584799854?ie=UTF8&camp=1789&creativeASIN=1584799854&linkCode=xm2&tag=washingtonpost-20'>“Cooking With Love,”</a> by Carla Hall and Genevieve Ko (Free Press). This first cookbook from “The Chew” co-host and former “Top Chef” finalist comes across as warm and genuine as Hall is in real life. “Catering Like Carla” tips are savvy.

Local authors

“Cooking With Love,” by Carla Hall and Genevieve Ko (Free Press). This first cookbook from “The Chew” co-host and former “Top Chef” finalist comes across as warm and genuine as Hall is in real life. “Catering Like Carla” tips are savvy.

Carla Hall / Carla Hall

<a data-xslt='_http' href='http://www.amazon.com/gp/product/073821566X?ie=UTF8&camp=1789&creativeASIN=073821566X&linkCode=xm2&tag=washingtonpost-20'>“Crazy Good Italian,”</a> by Mike Isabella (Da Capo). Not all home cooks will want to wrap shrimp in lardo, but most recipes are accessible in this first cookbook from one of Washington’s favorite “Top Chef” alums. We liked his <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/09/26/broccolini-roasted-pepper-relish-and-feta/'>Broccolini With Roasted Red Pepper Relish and Feta</a> and <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/09/26/nutella-pudding-hazelnut-crumble-and-grappa-cream/'>Nutella Pudding With Hazelnut Crumble and Grappa Cream</a>.

Local authors

“Crazy Good Italian,” by Mike Isabella (Da Capo). Not all home cooks will want to wrap shrimp in lardo, but most recipes are accessible in this first cookbook from one of Washington’s favorite “Top Chef” alums. We liked his Broccolini With Roasted Red Pepper Relish and Feta and Nutella Pudding With Hazelnut Crumble and Grappa Cream.

Deb Lindsey / FOR THE WASHINGTON POST

Local authors

"Great Food Starts Fresh," by Nathan Lyon (self-published). The Arlington native who made a name for himself on Season 2 of TV’s “The Next Food Network Star” presents simple food with an emphasis on seasonal local ingredients. Basics such as Shrimp With Cheddar Grits and Chorizo fill the pages.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/B000UJZS58?ie=UTF8&camp=1789&creativeASIN=B000UJZS58&linkCode=xm2&tag=washingtonpost-20'>“A Return To Sunday Dinner,”</a> by Russell Cronkhite (Thomas Nelson). These days, it takes a Saturday head start to bring the book title’s tradition back to the Sunday table. That type of advance planning and prep are featured here.

Local authors

“A Return To Sunday Dinner,” by Russell Cronkhite (Thomas Nelson). These days, it takes a Saturday head start to bring the book title’s tradition back to the Sunday table. That type of advance planning and prep are featured here.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0470278684?ie=UTF8&camp=1789&creativeASIN=0470278684&linkCode=xm2&tag=washingtonpost-20'>'Simply Sensational Cookies,' </a>by Nancy Baggett (Wiley). Natural’s the key mode in the author’s third cookie-centric compilation, drawing on colors and flavors of herbs, teas, citrus and edible flowers.

Local authors

"Simply Sensational Cookies," by Nancy Baggett (Wiley). Natural’s the key mode in the author’s third cookie-centric compilation, drawing on colors and flavors of herbs, teas, citrus and edible flowers.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/006221036X?ie=UTF8&camp=1789&creativeASIN=006221036X&linkCode=xm2&tag=washingtonpost-20'>“Sweet Celebrations,”</a> by Katherine Kallinis Berman and Sophie Kallinis LaMontagne (HarperOne). Georgetown Cupcake’s founding sisters are back with recipes for macaroons, tea sandwiches and phyllo pastries.

Local authors

“Sweet Celebrations,” by Katherine Kallinis Berman and Sophie Kallinis LaMontagne (HarperOne). Georgetown Cupcake’s founding sisters are back with recipes for macaroons, tea sandwiches and phyllo pastries.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1584799854?ie=UTF8&camp=1789&creativeASIN=1584799854&linkCode=xm2&tag=washingtonpost-20'>'Baked Elements,'</a> by Matt Lewis and Renato Poliafito (Stewart Tabori & Chang). The owners of Brooklyn’s Baked bakery disclose their 10 favorite ingredients — one is caramel — and use them in cookies, pies, puddings, cakes, even milkshakes.

Also recommended

"Baked Elements," by Matt Lewis and Renato Poliafito (Stewart Tabori & Chang). The owners of Brooklyn’s Baked bakery disclose their 10 favorite ingredients — one is caramel — and use them in cookies, pies, puddings, cakes, even milkshakes.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0307464873?ie=UTF8&camp=1789&creativeASIN=0307464873&linkCode=xm2&tag=washingtonpost-20'>'Barefoot Contessa Foolproof,'</a> by Ina Garten (Clarkson Potter). Her recipes are reliable and uncomplicated. Don’t miss the Contessa’s <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/10/31/cinnamon-baked-doughnuts/'>Cinnamon Baked Doughnuts</a> and <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/10/31/israeli-couscous-and-tuna-salad/'>Israeli Couscous and Tuna Salad</a>.

Also recommended

"Barefoot Contessa Foolproof," by Ina Garten (Clarkson Potter). Her recipes are reliable and uncomplicated. Don’t miss the Contessa’s Cinnamon Baked Doughnuts and Israeli Couscous and Tuna Salad.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1579654355?ie=UTF8&camp=1789&creativeASIN=1579654355&linkCode=xm2&tag=washingtonpost-20'>'Bouchon Bakery,'</a> by Thomas Keller and Sebastien Rouxel (Artisan). When a famously exacting chef turns his attention to baking, you expect precision and perfection. This book delivers. Case in point: a four-page pretzel recipe.

Also recommended

"Bouchon Bakery," by Thomas Keller and Sebastien Rouxel (Artisan). When a famously exacting chef turns his attention to baking, you expect precision and perfection. This book delivers. Case in point: a four-page pretzel recipe.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1906868743?ie=UTF8&camp=1789&creativeASIN=1906868743&linkCode=xm2&tag=washingtonpost-20'>“Bread”</a> by Nick Malgieri (Kyle). The hand of a master baker offers entry points for all skill levels, plus complementary recipes. Cinnamon Knots: Yes, please.

Also recommended

“Bread” by Nick Malgieri (Kyle). The hand of a master baker offers entry points for all skill levels, plus complementary recipes. Cinnamon Knots: Yes, please.

bread / bread

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0547516916?ie=UTF8&camp=1789&creativeASIN=0547516916&linkCode=xm2&tag=washingtonpost-20'>'The Farm,'</a> by Ian Knauer (Houghton Mifflin Harcourt). His family’s farm inspired the author, a former recipe tester for Gourmet, to create straightforward dishes like<a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/05/30/beet-and-snap-pea-salad-ricotta/'>Beet and Snap Pea Salad With Ricotta</a>.

Also recommended

"The Farm," by Ian Knauer (Houghton Mifflin Harcourt). His family’s farm inspired the author, a former recipe tester for Gourmet, to create straightforward dishes likeBeet and Snap Pea Salad With Ricotta.

Deb Lindsey / FOR THE WASHINGTON POST

Also recommended

“The Foothills Cuisine of Blackberry Farm,” by Sam Beall and Marah Stets (Clarkson Potter). Sounds rustic, but Blackberry Farm is a luxury resort in Tennessee known for farm-to-table food. Marbled Potato Salad With Arugula Pesto is a work of art.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1592537324?ie=UTF8&camp=1789&creativeASIN=1592537324&linkCode=xm2&tag=washingtonpost-20'>'Making Artisan Pasta,'</a> by Aliza Green (Quarry). By hand or by machine, follow these comprehensive steps to a universe where flour, eggs and water can yield such different results.

Also recommended

"Making Artisan Pasta," by Aliza Green (Quarry). By hand or by machine, follow these comprehensive steps to a universe where flour, eggs and water can yield such different results.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0738214019?ie=UTF8&camp=1789&creativeASIN=0738214019&linkCode=xm2&tag=washingtonpost-20'>“The Meat Lover’s Meatless Celebrations,”</a> by Kim O’Donnel (Da Capo). The author’s smart menu approach takes the guesswork out of creating vegetarian feasts. Kudos to her inclusion of a simple quart — not a gallon — of homemade broth.

Also recommended

“The Meat Lover’s Meatless Celebrations,” by Kim O’Donnel (Da Capo). The author’s smart menu approach takes the guesswork out of creating vegetarian feasts. Kudos to her inclusion of a simple quart — not a gallon — of homemade broth.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0449015610?ie=UTF8&camp=1789&creativeASIN=0449015610&linkCode=xm2&tag=washingtonpost-20'>“Modern Flavors of Arabia,”</a> by Suzanne Husseini and Petrina Tinslay (Appetite by Random House). In a large field of new Middle Eastern cookbooks, this one stands out. Classic Arabian food gets a modern makeover.

Also recommended

“Modern Flavors of Arabia,” by Suzanne Husseini and Petrina Tinslay (Appetite by Random House). In a large field of new Middle Eastern cookbooks, this one stands out. Classic Arabian food gets a modern makeover.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0982761015?ie=UTF8&camp=1789&creativeASIN=0982761015&linkCode=xm2&tag=washingtonpost-20'>“Modernist Cuisine at Home,”</a> by Nathan Myhrvold with Maxime Bilet (The Cooking Lab). Reviewed in this section. If you can devote about two hours toward Low-Temp Oven Steak, you’ll be rewarded with better-than-sous-vide results.

Also recommended

“Modernist Cuisine at Home,” by Nathan Myhrvold with Maxime Bilet (The Cooking Lab). Reviewed in this section. If you can devote about two hours toward Low-Temp Oven Steak, you’ll be rewarded with better-than-sous-vide results.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1607741008?ie=UTF8&camp=1789&creativeASIN=1607741008&linkCode=xm2&tag=washingtonpost-20'>“The Preservation Kitchen,”</a> by Paul Virant with Kate Leahy (Ten Speed Press). <span>There’s a certain level of sophistication here, with tempting ingredient combinations such as </span>
<a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/08/29/peach-saffron-jam/'>Peach Saffron Jam</a>.

Also recommended

“The Preservation Kitchen,” by Paul Virant with Kate Leahy (Ten Speed Press). There’s a certain level of sophistication here, with tempting ingredient combinations such as Peach Saffron Jam.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/1607741008?ie=UTF8&camp=1789&creativeASIN=1607741008&linkCode=xm2&tag=washingtonpost-20'>'Sinfully Easy Delicious Desserts,'</a> by Alice Medrich (Artisan). At this point, when we see that big block type and the author’s name on the cover, we expect good things. Her <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/05/30/crunchy-almond-butter-meringue-berries-and-cream/'>Crunchy Almond Butter Meringue With Berries and Cream</a> is a keeper.

Also recommended

"Sinfully Easy Delicious Desserts," by Alice Medrich (Artisan). At this point, when we see that big block type and the author’s name on the cover, we expect good things. Her Crunchy Almond Butter Meringue With Berries and Cream is a keeper.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0762778970?ie=UTF8&camp=1789&creativeASIN=0762778970&linkCode=xm2&tag=washingtonpost-20'>'Vegetarian,'</a> by Alice Hart (Lyons Press). With universally appealing dishes, the author has aimed her book at anyone who’s thinking about eating less meat. <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/05/30/summer-vegetable-carpaccio-horseradish-dressing/'>Summer Vegetable Carpaccio With Horseradish Dressing</a> is good; <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/05/02/warm-salad-slow-roasted-tomatoes-almonds/'>Warm Salad of Slow-Roasted Tomatoes With Almonds</a> is even better.

Also recommended

"Vegetarian," by Alice Hart (Lyons Press). With universally appealing dishes, the author has aimed her book at anyone who’s thinking about eating less meat. Summer Vegetable Carpaccio With Horseradish Dressing is good; Warm Salad of Slow-Roasted Tomatoes With Almonds is even better.

Deb Lindsey / FOR THE WASHINGTON POST

<a data-xslt='_http' href='http://www.amazon.com/gp/product/0762778970?ie=UTF8&camp=1789&creativeASIN=0762778970&linkCode=xm2&tag=washingtonpost-20'>“Vietnamese Home Cooking,”</a> by Charles Phan (Ten Speed Press). The owner of the Slanted Door restaurant in San Francisco shares his native country’s fundamental flavors and basic techniques. Try <a data-xslt='_http' href='http://projects.washingtonpost.com/recipes/2012/10/17/beef-jerky/'>Charles Phan’s Beef Jerky</a>.

Also recommended

“Vietnamese Home Cooking,” by Charles Phan (Ten Speed Press). The owner of the Slanted Door restaurant in San Francisco shares his native country’s fundamental flavors and basic techniques. Try Charles Phan’s Beef Jerky.

Deb Lindsey / FOR THE WASHINGTON POST

FEATURED PHOTO GALLERIES

epa03708924 Franziska (C) wears a helmet and carries a shield during the recreation of The Battle of the Teutoburg Museum in Bramsche, Germany, 20 May 2013. The everyday life of Romans and the Germanic people is depicted at Museum Park Kalkriese during the Romans and Germanic people days. EPA/Friso Gentsch

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ANNAPOLIS, MD - MAY 20: The Herndon Monument Climb is the traditional culmination of plebe year at the United States Naval Academy. The plebes climb to the top of the lard-covered 21 foot high monument and remove the 'dixie cup' hat at the top replacing it with an upperclassman's hat. After completing this, the freshmen are called 'fourth class midshipmen.' This class completed the task in 1 hour 32 minutes and 43 seconds. The hat was placed by Patrick Lien from Orlando. (Photo by Sarah L. Voisin/The Washington Post)

The Herndon Climb

The Herndon Monument climb is the traditional culmination of plebe year at the U.S. Naval Academy.

This combination of Associated Press photos shows left, a neighborhood in Moore, Okla., in ruins on Tuesday, May 4, 1999, after a tornado flattened many houses and buildings in central Oklahoma, and right, flattened houses in Moore on Monday, May 20, 2013. Monday's powerful tornado in suburban Oklahoma City loosely followed the path of a killer twister that slammed the region in May 1999. (AP Photo)

Okla. tornado loosely followed path of 1999 twister

Monday’s powerful tornado in suburban Oklahoma City loosely followed the path of a killer twister that slammed the area in May 1999.

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Tornado near Oklahoma City causes more damage

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FILE - In this undated publicity file photo, members of the Doors, from left, John Densmore, Robbie Krieger, Ray Manzarek and Jim Morrison, pose for a portrait. Manzarek, the keyboardist who was a founding member of The Doors, has died at 74. Publicist Heidi Robinson-Fitzgerald says in a news release that Manzarek died Monday, May 20, 2013, at the RoMed Clinic in Rosenheim, Germany, surrounded by his family. (AP Photo, File)

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US actress Rosario Dawson smiles on May 20, 2013 as she arrives for the screening of the film 'Wara No Tate' (Shield of Straw) presented in Competition at the 66th edition of the Cannes Film Festival in Cannes. Cannes, one of the world's top film festivals, opened on May 15 and will climax on May 26 with awards selected by a jury headed this year by Hollywood legend Steven Spielberg. AFP PHOTO / ALBERTO PIZZOLIALBERTO PIZZOLI/AFP/Getty Images

Eye on entertainment

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A man walks on sulphur and mineral salt formations near Dallol in the Danakil Depression, northern Ethiopia April 22, 2013. The Danakil Depression in Ethiopia is one of the hottest and harshest environments on earth, with an average annual temperature of 94 degrees Fahrenheit (34.4 Celsius). For centuries, merchants have travelled there with caravans of camels to collect salt from the surface of the vast desert basin. The mineral is extracted and shaped into slabs, then loaded onto the animals before being transported back across the desert so that it can be sold around the country. Picture taken April 22, 2013. REUTERS/Siegfried Modola (ETHIOPIA - Tags: BUSINESS SOCIETY TPX IMAGES OF THE DAY)

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Ethiopia’s salt trail

For centuries, merchants have traveled to Ethiopia’s Danakil Depression with caravans of camels to collect salt from the surface of the vast desert basin. The mineral is extracted...

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