Recipes to try: Cinnamon Breakfast Popovers, Cornmeal and Cranberry Drop Biscuits, Whole-Wheat Soda Bread.
“For Cod and Country: Simple, Delicious, Sustainable Cooking
,” by Barton Seaver (Sterling Epicure, $30). If you want to eat more fish and feel good doing it, this chef and National Geographic fellow lists the ways to do so.
Recipes to try: Broiled Oysters With Peach and Paprika, Poached Mackerol Roll With Spiced Mayonnaise, Cured Sardines With Celery and Walnuts.
“The Cupcake Diaries: Recipes and Memories From the Sisters of Georgetown Cupcake
,” by Katherine Kallinis and Sophie Kallinis LaMontagne (HarperOne, $23.99). They opened satellite locations and starred in a reality television series, so this cookbook was an obvious next step in the continued rise of Washington’s most famous modern-era sister act. One of many secrets divulged: They freeze their cupcakes but never refrigerate them.
Recipe to try: Georgetown Cupcake’s Chocolate Ganache Cupcakes.
“The Glorious Pasta of Italy
,” by Domenica Marchetti (Chronicle, $30). Part ode, part instruction manual, all inspirational. Recipe to try: Maccheroni Alla Molinara Domus.
“Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies” (25th Anniversary Edition), by Najmieh Batmanglij (Mage, $54.95). The Washington cooking instructor is a craftsman of her native cuisine.
Recipes to try: Pistachio and Pomegranate Meatballs, Fresh Herb Kuku, Chickpea Cookies.
“Serve Yourself: Nightly Adventures in Cooking for One
,” by Joe Yonan (Ten Speed Press, $22). Smart and stylish, this collection reflects the diversity inherent in the cooking range of the Washington Post’s Food editor.
Recipes to try: Cardamom-Brown Sugar Snickerdoodles; Smoked Trout, Green Apple and Gouda Sandwich.
“Tea With Bea: Recipes From Bea’s of Bloomsbury
,” by Bea Vo (Ryland Peters & Small, $24.95). The author is a Reston native who opened an almost instantly popular cake shop in London about three years ago. The book is a small, beautiful treat.
“Volt Ink: Recipes, Stories, Brothers
,” by Bryan and Michael Voltaggio (Weldon Owen, $40). The imagination and effort that go into the brothers’ dishes are apparent in this carefully designed, coffee-table-quality volume. Its recipes and the equipment necessary to make them are daunting.