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Some of you have already asked: When will the Piglet Community Picks be announced? (This makes our hearts very warm, by the way.)
Now. The answer is now.
It’s Piglet season again—and, as some of you already know, we always start with our Community Picks. For those of you who don’t know: The Piglet is our annual tournament of cookbooks. Each year, we nominate what we think are the best 16 cookbooks of the year, and then we seed them against each other for an NCAA-style tournament. A spirited cast of judges decides their fate, and you get to watch the whole thing go down. (While eating snacks, of course.)
We’ll announce the line-up and brackets in January, but below is the list of 15 books that we couldn’t not shout out. They are this year’s Community Picks, and we want your spirited voices to decide their fate. Call dibs on your favorite cookbook in the comments below (we're looking for up to 5 testers per book, so don't worry if someone else already claimed yours). The rest is simple: Get the book, test a few recipes by cooking a meal or two, and send your reviews [email protected] by Monday, January 25th.
We'll be featuring a Community Pick review—written by you—on each day of the tournament. And we'll need your help in reviewing some of this year's most-loved cookbooks.
Here are some of your brilliant reviews from last year:
Reviews should be 700 to 1000 words and explain what you liked about the book, why the recipes worked (or didn't), and what sets the cookbook apart from others. Most importantly, make it a great read. Just like we do for our contests, we'll pick the best community review for each book and feature it on the site. We can’t wait to read what you think of these books—happy cooking!
Lucky Peach 101 Easy Asian Recipes by Peter Meehan and the editors of Lucky Peach
NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully
Bien Cuit: The Art of Bread by Zachary Golper, Peter Kaminsky, and Thomas Schauer
Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman
Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Dale Talde and JJ Goode
Fire and Ice: Classic Nordic Cooking by Darra Goldstein
Essential Turkish Cuisine by Engin Akin
Gluten-Free Girl American Classics Reinvented by Shauna James Ahern
The New Sugar & Spice: A Recipe for Bolder Baking by Samantha Seneviratne
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán by Eric Werner, Mya Henry, Christine Muhlke, and Oliver Strand
China Towns: Asian Cooking from Around the World in 100 Recipes by Jean-Francois Mallet
The Homemade Kitchen: Recipes for Cooking with Pleasure by Alana Chernila
Honey & Co: Food from the Middle East by Sarit Packer and Itamar Srulovich