The Best Cookbooks of 2009

If you’re looking for a great gift for the aspiring chef in your life, you can never go wrong with a great little cookbook – especially those on SeriousEats’ list of the best cookbooks of 2009.

From Indian cuisine, to Greek, cutting-edge to downright old-timey (ever wanted to know how to cure bacon?), this selection of untraditional cookbooks is guaranteed to please – both the cook and his/her lucky diners!

And if you still need a little taster to entice you, check out this delicious recipe for Lamb Burgers, from the book How to Roast a Lamb: New Greek Classic Cooking:

Ingredients

2 (1/4-inch-thick) slices Spanish or sweet onion
Blended oil (90 percent canola, 10 percent extra-virgin olive oil), as needed
Kosher salt and cracked black pepper
7 ounces ground lamb
3 ounces ground pork
1 tablespoon Dijon mustard
1/2 teaspoon ground coriander
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
1 scallion, green part only, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
About 2 ounces pork caul fat
2 kaiser rolls or sesame buns, or the roll or bread of your choice, brushed with olive oil and toasted
Htipiti (recipe follows) or lemon wedges and extra-virgin olive oil

Procedure

1. Brush the onion slices with a little oil and season with kosher salt and pepper. On a hot grill pan or cast-iron skillet, grill until tender. Separate the onion into rings and chop fine.

2. In a bowl, combine the chopped grilled onion, lamb, pork, mustard, coriander, parsley, dill, and scallion. Season liberally with kosher salt and pepper. With clean hands, combine the mixture evenly and divide in half.

3. Place a 4- to 5-inch ring mold on a clean work surface (if one side is wider, place the wider side down). Lay a piece of caul fat over the top with a few inches overhanging all around. Place half the lamb mixture in the center and press down to form a thick, flattened disk. Wrap the overhanging caul fat up and over the top, overlapping a bit but trimming off extra bits and pieces. Smooth the caul fat so that it is flat to the surface. Repeat to make the second burger, and place them on a piece of parchment. Cover with another piece of parchment and refrigerate for a couple of hours if not using immediately.

4. Preheat a charcoal or gas grill, ridged cast-iron grill pan, or cast-iron skillet, until hot. Brush the burgers lightly with olive oil and season with kosher salt and pepper. Place the side with the caul fat down first, grill, and turn over until firm and char-marked on both sides, to your desired doneness. Transfer to the bun of your choice and top with a spoonful of Htipiti (or drizzle with some lemon juice and extra-virgin olive oil). Serve with french fries (optional).

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