Did you know that we sell cookbooks at COOK? I can proudly say that we’ve got one of the most exciting food-text collections in all of Philly. We stock hundreds of titles both contemporary and classic, covering just about every subject you can imagine: meat, fish, baking, cocktails, vegan/vegetarian, gluten-free, Filipino, Israeli, French…I could go on all day. I love all our picks, but there are always a few selections I’m particularly fond of in any given week. Peek after the jump to see what I’m digging currently. And come by COOK daily between the hours of noon and 5 p.m. to browse and buy! 

WHY I LOVE IT: Di Bruno’s is a true Philadelphia institution.  Walk into any of their locations (Ninth Street’s our favorite!) and you’re greeted warmly and tended to expertly by friendly, smart-as-hell cheesemongers.  That’s why I’m so excited by this book, written by the knowledgable Tenaya Darlington, aka Madame Fromage, and photographed beautifully by Philly native Jason Varney.   It’s especially a great book if you already love cheese but want to learn more about the particulars.  It covers the all-important topic of how to properly taste cheese, as well as cheese plate building technique, food/drink pairing suggestions and recipes for cheese-friendly accountrement. All told the book is extremely well-written and easy to follow, and it features the story of how the Di Bruno’s empire came to be. A great read with toasted baguette, a hunk of taleggio and a glass of Barolo!

WHY I LOVE IT: This volume is filled with beautiful photographs, recipes written by someone with indispensable kitchen experience and nuggets of wisdom about the world of vegetable. Did you know that radishes were first cultivated in the Mediterranean during pre-Roman times? Or that in 18th-century France, potatoes were outlawed, as they were thought to cause leprosy? Deborah Madison’s enthusiasm comes through effortlessly in her writing. Never have I been more excited to make a simple dish of nothing more than peas, butter lettuce, mint and heavy cream. All of her recipes catch your eye and allow you to see herbs, lettuces, roots and cruciferous veggies in a whole new light. If we all treated our produce with this much respect and passion, maybe we would cook them for pure health and enjoyment more often, and less to feel like we’re just trying to adhere to a balanced diet.

WHY I LOVE IT: Just holding this cookbook and flipping through the recipes is an exciting experience. Frankies Spuntino in New York City is a popular spot thanks to its thoughtful approach to Italian-American food in a comfortable and relaxed atmosphere — aspects that have translated gracefully to these pages.  Chefs Frank Falcinelli and Frank Castronovo school you on everything from the pots and pans you need for your kitchen and how to build your pantry to how to make the perfect tomato sauce.  All of the recipes are soulful and easy to execute, too. This is the book you want to reference next time you’re cooking for a big family party and want to skip the drama.