Piglet Community Picks

Welcome to the beginning of this year's Piglet! First up: Community Picks. 

The Piglet Tournament of Cookbooks is almost here! Because we don't want to mess with success, we'll be keeping the same format as last year -- inspired by Food52 community suggestions and by the bumper crop of cookbooks out this year, we will be featuring a Community Pick on each day of the Piglet. And since you're the wonderful community, we'll need your help in reviewing some of this year's most-loved cookbooks.

Want to get involved? 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 us your reviews by Monday, January 20th to [email protected].

Reviews should be under 500 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. Now get cooking -- and be sure to tell us all about it! 

The Cowgirl Creamery Cookbook by Sue Conley and Peggy Smith

In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods 
by Taylor Boetticher and Toponia Miller

Mast Brothers Chocolate: A Family Cookbook by Rick Mast and Michael Mast 

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
by Andy Ricker, with J.J. Goode

Coi: Stories and Recipes by Daniel Patterson

Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art
by Caitlin Freeman

Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
by Ivan Orkin & Chris Ying

Sara Jenkins' New Italian Pantry by Sara Jenkins

Bakeless Sweets by Faith Durand 

Sorella: Recipes, Cocktails & True Stories from our New York Restaurant
by Emma Hearst & Sarah Krathen

Tartine Book No. 3: Modern Ancient Classic Whole by Chad Robertson

Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen by Jennifer Perillo  

Mastering the Art of Soviet Cooking: A Memoir of Food and Longing by Anya Von Bremzen

Le Pigeon: Cooking at the Dirty Bird 
by Gabriel Rucker, Meredith Erickson, Lauren Fortgang & Andrew Fortgang 

 

Manresa: An Edible Reflection
by David Kinch and Christine Muhlke