Every year I sift through hundreds of cook books that come across my desk for me to review. It's not easy to pick out the best of the best, but here are my picks for the cooks and food lovers on your gift-giving list this year.

Everyday cooks

"The New Essentials Cookbook: A Modern Guide to Better Cooking" by America's Test Kitchen (America's Test Kitchen, $40)

This is a general cookbook that gives the reader a fresh lineup of 200 recipes, including modern renditions of dishes like butter-basted rib-eye steak, Chinese chicken salad, and cauliflower steaks with salsa verde. I love the photographs that show the final dish; but there is also a sidebar titled "Think Like A Cook," offering more images plus tips and techniques galore. This would be a great book for a new cook who is looking for improvisation and also basic recipes.

"Everyday Dorie: The Way I Cook" by Dorie Greenspan (Rux Martin/Houghton Mifflin Harcourt, $35)

I've known Dorie for many years and watched her grow into one of our best American cookbook writers. In her latest book, she shows you how to prepare simple recipes that are comforting, satisfying and inviting. The photography is exceptional, making one want to eat the food right off the page if they could! Dorie loves to surprise the cook with an added touch of an unusual ingredient like walnuts in her cheese puffs recipe or Thai sweet chili sauce added to roasted chicken thighs. Her recipes are clear and reliable. Select this one for the seasoned cook on your list; it won't disappoint.

International enthusiasts

"Israeli Soul" by Michael Solomonov and Steven Cook (Rux Martin/Houghton Mifflin Harcourt, $35)

Cooks will find an Israeli odyssey of dishes that span the entire country. As delicious and creative as the food is, the book is more than a cookbook. Photographs of Israel along with beautiful, vibrant dishes take you on a journey that you don't want to leave. You'll find authentic recipes for salads of every color and combination, as well as chapters on pita bread, schwarma and hummus, with stunning photos on how to present and serve these dishes. Check this one off for the curious cook on your list.

"The Food of Northern Thailand" by Austin Bush (Clarkson Potter, $40)

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.)