An earlier version of this article listed the wrong title for a book by Nur Ilkin and Sheilah Kaufman. The correct title is "The Turkish Cookbook: Regional Recipes and Stories." The error has been corrected below.
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Washington Post's top cookbooks of 2010
"Chewy Gooey Crispy Crunchy ," by Alice Medrich (Artisan; $25.95). Smart organization, can't-miss recipes from this master baker.
"Ready for Dessert," by David Lebovitz (Ten Speed Press; $35). You'll want to make everything in this book.
"Sweet Magic ," by Michel Richard with Peter Kaminsky (Ecco; $27.50). Charmingly illustrated by the chef himself, with classic and new creations.
"The Perfect Finish," by Bill Yosses and Melissa Clark (W.W. Norton; $35). Perfection is achievable with the White House pastry chef's specific directions.
"The Turkish Cookbook: Regional Recipes and Stories," by Nur Ilkin and Sheilah Kaufman (Interlink; $35). A comprehensive window on Turkey's regional foods.
"Cider Beans, Wild Greens, and Dandelion Jelly: Recipes From Southern Appalachia ," by Joan E. Aller (Andrews McMeel; $27.99). This captures a region with much to offer.
"Stir-Frying to the Sky's Edge ," by Grace Young (Simon & Schuster; $35). Practical tips and techniques, plus adaptable recipes.
"The Tex-Mex Grill and Backyard Barbacoa Cookbook ," by Robb Walsh (Broadway; $18.99). Full of personality and great ideas; a must for carnivores.
"Daring Pairings ," by Evan Goldstein (University of California Press; $34.95). Novel dishes that are matched expertly with wines.
"The Essential Diabetes Cookbook ," by Antony Worrall Thompson with Louise Blair (Kyle; $35). Taking its cues from global cuisine, this recipe collection is liberating for those who must monitor what they eat.
"Food Substitutions Bible Second Edition ," by David Joachim (Robert Rose; $24.95). The answers to so many questions are found here.
"Heart of the Artichoke ," by David Tanis (Artisan; $35). A reminder that simple and seasonal can be beautiful.