Cooking For Good Times: Super Delicious, Super Simple

"Twelve techniques – such as “roast some roots,” “make some pizza dough” and “roast a whole fish” – form the basis for this large-format cookbook from Chicago chef Paul Kahan. You start with the technique in question and then move on to a carousel of intricate variations. Some may find this intimidating (“I have to braise a whole pork shoulder before I even get to the recipes?!”) but if you persist through some page-turning, the rewards are real when you tuck into that pork shoulder with knepfle noodles, cabbage, caraway and apples, or roasted fish with romesco and warm pepper vinaigrette. Many potential game changers for ambitious home chefs."