On Vegetables
by Jeremy Fox
From the chef of L.A.’s Rustic Canyon, a must for aspirational leaf-lovers looking to dabble in onion ash.
($50; April)
Salad for President
by Julia Sherman
A salad cookbook that includes portraits and belongs in an art gallery.
($35; May)
Burma Superstar
by Desmond Tan and Kate Leahy
The rare restaurant edition (from the Oakland, CA, spot of the same name) you’ll actually want to cook from, starting with the tea-leaf salad.
($30; March)
Five Ways to Cook Asparagus
by Peter Miller
Not, as the title suggests, an asparagus-exclusive cookbook but rather a collection of real-life recipes from a real-life home cook.
($30; April)
Six Seasons
by Joshua McFadden
From the vegetable savant behind Ava Gene’s, a book in which every salad recipe should be dog-eared.
($35; May)
Tartine All Day
by Elisabeth Prueitt
The new bible of alt-flour, gluten-free cooking, from a chef who never sacrifices deliciousness.
($40; April)
Salt Fat Acid Heat
by Samin Nosrat
Rarely does a cookbook make you feel like its author is right there in the kitchen with you, teaching you not how to make recipes but how to actually cook.
($35; April)