Aftering winning a James Beard Award with her last book, Sunday Suppers at Lucques, Suzanne Goin has been lauded as one of the best chefs in the U.S. Using recipes from her sophomore restaurant, A.O.C., she turns small-plate, shared-style dishes that she made so famous into main courses for the home chef. Goin talks readers through 125 recipes in The A.O.C. Cookbook (2013, Knopf), and includes a glossary of cheeses, plus specific wine pairings for each dish from Caroline Styne, the wine director of Goin’s restaurants. Try her Balsamic-Glazed Brussels Sprouts With Pancetta or her Thai snapper recipe. For dessert, top it off with a Persimmon Cake With Crème Fraîche And Maple Pecans.