Knobby, lumpy, greenish kohlrabi. A humble brassica you'd find at any farmers' market. This is the impetus for Hugh Acheson's latest vegetable-centric cookbook. The Top Chef Masters judge and chef of Five & Ten in Athens, Georgia, and Atlanta's Empire State South wants to teach people how to make the most of what they're finding at the market, whether it's apples in fall for butters and ceviche or inky blackberries for vinegars and cobblers, and shares them all in 200 recipes.

More of spring's best new cookbooks right this way.

Price: $35