• Gluten-Free Girl Every Day: by Shauna James Ahern with Daniel Ahern (Houghton Mifflin Harcourt; $29.99, 120 recipes). Cooking and eating like this Seattle family proves there’s joy in “living without,” to refer to a regrettably named magazine. Nobody could work their way through this book and feel gustatorially deprived.
• Eat Your Vegetables: Bold Recipes for the Single Cook: by Joe Yonan (August, Ten Speed Press; $24.99, 80 recipes). In a follow-up to his 2011 Serve Yourself, The Washington Post’s Food editor steers his singleton focus away from the animal kingdom. He walks the walk as a new vegetarian. The book offers strategies of math and examples via nicely drawn essays.
• Cooking With Flowers: Sweet and Savory Recipes With Rose Petals, Lilacs, Lavender, and Other Edible Flowers: by Miche Bacher (Quirk Books; $24.95, 100-plus recipes). They offer more than pretty petal power; flowers contain nutrients, health benefits and complex flavors. This compendium will persuade you to put nasturtiums in your corn and black bean salad and day lilies in your cheese biscuits.
• Bake It Like You Mean It: Gorgeous Cakes From Inside Out: by Gesine Bullock-Prado (Stewart, Tabori & Chang; $29.95, 70 recipes). Although these creations are some of the most stunningly visual we’ve seen, they seem possible to re-create and almost irresistible. If assembly steps look too steep to climb, keep in mind that you are concocting works of edible art. Be sure to visit the compilation of book errata on the publisher’s website, which involves a larger-than-usual number of recipes.
• Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories: by Joanne Chang (Chronicle; $35, 100 recipes). You don’t have to visit either Massachusetts location of Flour Bakery + Cafe to appreciate the chef’s hand. And you won’t necessarily be baking your way through the book, either — the hot and sour soup, the winter paper salad (go ahead, make it in the summer) and the cantaloupe-mint seltzer being three savory recipe reasons why.
• Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving: by Kevin West (Alfred A. Knopf; $35, 220 recipes). Pleasant surprises await, in the book’s unusual recipes and in the author’s pectin-like ability to find the right set for blending food lit, essays and smart seasonality.
• Southern Living Little Jars, Big Flavors: Small-Batch Jams, Jellies, Pickles, and Preserves From the South’s Most Trusted Kitchen: (Oxmoor House; $21.95, 110-plus recipes). Bright and good for beginners, this book has solid recipes, thanks to the expertise of Southern cookbook author Virginia Willis. Check out the chapters on “putting-up parties”; they are downright neighborly.
• Put ‘Em Up! Fruit: A Preserving Guide & Cookbook: by Sherri Brooks Vinton (Storey; $19.95, 160 recipes). Its use of enthusiastic punctuation (“Use It Up!) gets heavy-handed somewhere between the chapters on cherries and cranberries, and the photography looks dated. But process shots are helpful, and the recipes span a range of sweet and savory.