Washington Post favorite hometown cookbooks of 2011

Authors with Washington area roots put out some of the most accessible, appealing cookbooks of the year. The standouts are listed in alphabetical order; dishes mentioned can be found online at washingtonpost.com/ recipes .

Baking Style: Art, Craft, Recipes ,” by Lisa Yockelson (Wiley, $45). A shockingly pink cover holds the keys to well-crafted recipes plus remembrances of what motivates this Washington author to preheat the oven.

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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.

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