This colorful and expansive volume focuses on the food and culture of Northern Thailand. Much like viewers of a documentary, readers of this book are enveloped in the people and food of this specific area. This is a look into recipes never before described in English with photos of the historic and cultural forces that have shaped this unique cuisine. Stories of the cooks who give their recipes are an important part of this culinary journey. This is the gift for the experienced cook who likes both history and Asian cuisine.

Young chefs

"The Complete Cookbook for Young Chefs" by America's Test Kitchen (Sourcebooks Jabberwocky, $19.99)

There's a mix of classic recipes, like grilled cheese and brownies, along with modern dishes like kale chips and sesame noodles. Plus, step-by-step photos of tips and techniques help budding top chefs and kids are encouraged to make mistakes and learn from them. What a great way to encourage a child to find fun in the kitchen!

Bakers and dessert lovers

"Rose's Baking Basics" by Rose Levy Beranbaum (Houghton Mifflin Harcourt, $35)

I have known Rose for many years, and she is my pastry and dessert guru when it comes to baking. In this new volume, she gives the reader 100 essential recipes that includes step-by-step photos so it is virtually impossible to fail. She is a talented instructor that you can trust to help you prepare baked favorites like pure chocolate flourless cake, chocolate chip cookies, Japanese milk bread and so much more. This is the book for the baking lover who wants to perfect old standards and learn new techniques.

"Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies" by Cathy Barrow (Grand Central Life & Style, $28)

Pie lovers will come together to sing out their praises of this wonderful look at pies from a different perspective. All you need is a 9-inch-by-13-inch baking sheet (slab pie pan), and you are in business. These rectangular creations all include crust and filling, which is of course, what pie is. Slab pies can feed a large group and can be either savory (chicken pot slab pie) or sweet (apple slab pie). The author has a large variety of creative crusts and also includes tips, adjustments for altitude, and equipment and ingredient recommendations.

Unique foodies

"First We Surf, Then We Eat" by Jim Kempton (Prospect Park Books, $29.95)

Kempton is a lifelong surfer, cook and writer. His many credits include being the publisher of Surfer magazine and owner of an award-winning regional Mexican restaurant. An avid traveler and surfer, Kempton shares colorful, flavorful and healthful recipes along with stories of the best waves, markets and restaurants from Tahiti to Hawaii, and beyond. Recipes for Marrakesh butternut squash soup, Korean short ribs and pozole are just a few of the gems Kempton shares.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)