Though the Top Chef finalist cures hams in-house at D.C.'s RANGE and folds white chocolate and foie gras into raviolo at VOLT in Frederick, Maryland, chef Bryan Voltaggio loves the simple meals he makes at home for his family. In his first cookbook, Voltaggio reinvents classics, leaning into his Mid-Atlantic roots and years spent at France's Michelin-starred Maison Pic and Charlie Palmer's restaurants. He turns chicken potpie into fritters and layers Benedicts with crab waffles, making weekend brunches, Super Bowl Sunday and humble weeknight meals worth the effort.

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Price: $35