If you are reading this story, there is a very good chance that someone you know is going to buy you a cookbook this holiday season. There's a good reason for that: You can have too many socks, sweaters, belts and slippers, but no one who has ever set foot in a kitchen has honestly said that he or she had too many cookbooks.
That is certainly not to say that just any cookbook will do, however — though to noncooks it may seem that way. Of the hundreds of food books that were published this fall, which are the ones you really want to have in your library?
We in The Times' Food section have some suggestions. After sifting through the lion's share of new releases and cooking dozens of recipes from them, we've come up with an assortment of 10 books in a variety of categories that we can heartily recommend. We've got books from chefs and books from home cooks; there's Italian, Moroccan and even Viennese; we've got a book on ground meat and a book on offal; we've even got a "book" that isn't really a book but could be the best food gift of all.