So Christmas happened, and apparently my family has been paying attention to my cookbook obsession because I unwrapped three books that immediately went onto my shelves. And yes, I’ve already started mentally planning which recipes I’m hitting first. Let me walk you through what landed under my tree.
Benares: Michelin Starred Cooking
Okay, full disclosure: I didn’t have a single Indian cookbook in my collection before this. That’s embarrassing given how much Indian food I order and how often I’ve thought “I should learn to make this properly.” So Benares is filling a legitimate gap. This is Atul Kochhar’s book from his Michelin starred London restaurant, and let’s be real about what this book is. This is easily a CPR 10. These are not recipes I’m casually making on a Wednesday.
But here’s the thing: I didn’t ask for this book to cook from it. I asked for it because my plating skills have been absolutely roasted on Reddit, and I’m tired of making delicious food that looks like I threw it at the plate from across the kitchen. If I’m going to feed family and friends, the food should look as good as it tastes. And Michelin starred cookbooks? They’re masterclasses in making food look stunning.
I’ve been flipping through the photos, studying how Kochhar builds height, uses negative space, places garnishes. It’s inspiration, not instruction. Though I’ll probably attempt a few recipes just to learn the techniques, even if I butcher them the first time through.
Six Seasons of Pasta: A New Way with Everyone’s Favorite Food
This one felt like a natural ask from Santa because I already have Joshua McFadden’s other two books and I love them. The man just gets how home cooks actually operate. His recipes work. His ingredients are things I can find. His techniques make sense. Six Seasons organizes pasta by seasonal produce rather than by shape or region, which is exactly how I actually think about cooking. It’s January. I have winter squash. What pasta am I making? This book answers that question without making me feel like I need to import anything from Italy or hand roll pasta with equipment I don’t own.
Beautiful Boards: 50 Amazing Snack Boards for Any Occasion
This one was a total surprise, and I’m kind of obsessed with it already. I love to host. I did a candy cane board this year for my annual holiday party, but flipping through Maegan Brown’s book is giving me so many other ideas. Movie night boards. Breakfast boards. Seasonal boards that aren’t just “pile expensive cheese on wood and call it done.”
What I appreciate is that these are actually practical. Normal grocery store ingredients arranged in ways that look intentional and beautiful. Because here’s my problem: I can cook a full meal without breaking a sweat, but the “casual snack situation” always feels like it requires a level of visual creativity I don’t naturally possess.
This book is teaching me that. How to make something look BEAUTIFUL without spending three hours or $87 on imported cheese. How to think about color and texture and height on a board the same way I’m now trying to think about it on a plate. CPR rating: probably a 2. It’s cheese and crackers and fruit, not coq au vin. But the visual impact? That’s the whole point.
The Plan
Here’s what’s happening: Benares is going on my shelf as my plating textbook. I’m going to study it, reference it, and probably attempt a few recipes just to learn techniques. The pasta book is getting immediate use because it’s Joshua McFadden and I already know I trust him. And the boards book is going to transform every gathering I host in 2026.
Did I need more cookbooks? No. Am I thrilled about these three? Absolutely. That’s the whole point of this ridiculous hobby.
If you’ve used any of these books, tell me what I should make first. If you haven’t, tell me what YOU got for Christmas because I’m nosy and I like knowing what other people are cooking.