In the December issue of 7x7, we chose the seven best cookbooks to gift your foodie (“The Cook’s Bookshelf”). We’re in the giving mood, so here are our favorite recipes from each tome.

Steamed Whole Fish with Ginger, Scallions, and Soy, from Vietnamese Home Cooking, by Charles Phan.

Malted White Hot Chocolate, from Pure Vanilla: Irresistible Recipes and Essential Techniques, by Shauna Sever.

Mountain Man Miso Soup from Edible Selby, by Todd Selby, Chad Robertson, Sally Singer.

Brown Sugar and Winter Spice Granola from The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes, by James Freeman, Caitlin Freeman, and Tara Duggan.

Samin Nosrat’s Buttermilk-Marinated Roast Chicken from Secrets of the Best Chefs, by Adam Roberts.

Pecan Sandies from Bouchon Bakery, by Thomas Keller and Sebastien Rouxel.

Spaghetti with Shrimp and Tomato Passatina from SPQR: Modern Italian Food and Wine, by Shelley Lindgren and Matthew Accarrino, with Kate Leahy.