Forget flashy coffee table books short on real recipes. For 2010, the best cookbooks are big, fat, practical tomes. Here are a select few choices for cooks on your list: The Ocean Wise Cookbook: Seafood Recipes That Are Good for the Planet, edited by Jane Mundy (Whitecap Books, $34.95)
Eating seafood may be good for you, but it's not always good for the planet. Ocean Wise is a nationwide conservation program created by the Vancouver Aquarium to promote the consumption of sustainable seafood rather than overfished species. Renowned Canadian chefs including Michael Smith, Rob Feenie and Jamie Kennedy have contributed Ocean Wise recipes to this book, delectable dishes like Grilled Scallops with Charred Heirloom Tomato Salad. Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart (Ten Speed Press, $37)
If you've ever wanted to make your own baguettes and bagels, this is the book you've been waiting for. Peter Reinhart is the author professional instructors urge their students to read, and in his latest book he makes bread so simple, anyone with flour and a fridge can turn out perfect loaves in no time. He breaks everything from crackers to croissants down into easy-to-follow steps with recipes that are designed to work flawlessly for busy home cooks. Want fresh bread for breakfast? Then Reinhart is your man.
Three Chefs: The Kitchen Men by Michael Bonacini (Whitecap Books, $26.95)
Who doesn't like to see a man -or three -hard at work in the kitchen? Talented chefs Michael Bonacini, Massimo Capra and Jason Parsons arrived in Ontario from far-flung corners of the world, but have since developed a cuisine that is purely Canadian -Bonacini at Toronto's Canoe, Capra at Mistura, Parsons at Peller Estates Winery in Niagara. Now they've collaborated in this lively cookbook.
Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, $60)
This glorious book scooped up prestigious awards from both the James Beard Foundation and the International Association of Culinary Professionals, and it's an absolute must for any home cook eager to wok and roll. Chef Lo takes the reader step by step through the recipes she has spent decades mastering, making this complex cuisine deliciously accessible.
Tender: A Cook and His Vegetable Patch, Volumes 1 and 2, by Nigel Slater (Harper Collins, $44.95 and $39.95)
If anyone can make digging in the dirt sound poetic, it's this lyrical British author. Slater provides plenty of personal stories, gardening tips, culinary history and complementary flavours for each fruit and vegetable he features. The first volume focuses on homegrown vegetables, the second on fruit.
I Know How to Cook by Ginette Mathiot (Phaidon Press, $55) Ever wonder how the French become such adept home cooks? Well, since 1932 it's been because of this book. Traditionally given to French newlyweds, this overstuffed culinary bible (called "Je Sais Cuisiner" en francais) has recently been translated into English for the first time. It comprises more than 1,400 easy-to-use recipes of French home cooking from croque madame to cassoulet to coq au vin. Of course, the recipes have been updated, but the spirit is still classic French home cook.
Meat: A Kitchen Education by James Peterson (Ten Speed Press, $40) Carnivores will love this. Peterson's known for his comprehensive culinary guides and Meat is no exception. A comprehensive summary of cooking methods, cuts and preparation techniques.