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It’s almost November, and we’re going into major entertaining mode--if only we could hire a resident star chef to work out of our kitchen. The next-best thing? Cracking open one of their new cookbooks:

Root-to-Stalk Cooking Chronicle food writer Tara Duggan has put together an insanely useful compendium of easy-to-follow recipes that utilize parts of produce you might otherwise throw away (e.g., using veggie scraps to make latkes).

Coi: Stories and Recipes You’ll feel proud to be a Californian when flipping through Daniel Patterson’s new ode to food. His artful dishes feature regional ingredients like Monterey Bay abalone, and the pages are interspersed with minimalist photos of farms, waves and fog.

Manresa: An Edible Reflection David Kinch explores his Michelin-starred powerhouse’s decade-plus history and shares his complex, understated recipes, from cioppino jelly with fig and wild fennel confit to smoked avocado ceviche.

The Model Bakery Cookbook Mother-daughter duo Karen Mitchell and Sarah Mitchell Hansen have been baking in a century-old stove in Napa since 1984. In their first cookbook, they showcase 75 beloved confections, including coconut-carrot-cinnamon-apple-laced Morning Glory muffins.

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