We’ve harvested a bumper crop of cookbooks by local authors over the past 12 months. Jesse Griffiths’ Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish garnered a James Beard Foundation Award nomination and The Salt Lick Cookbook by Scott Roberts and Jessica Dupuy was a much-treasured Christmas gift all over Texas. This spring, we’ve seen several more local titles, most from small publishers plus a couple of self-published tomes, but each one a worthy addition to Austin’s culinary lexicon. Contributing food writers Mick Vann, Jessi Cape, Gracie Salem, and Anna Toon joined me in reviewing the newest kitchen companions.

This article appears in June 14 • 2013.

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