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Still struggling to find the perfect gift for the outdoorsperson who has it all? These��cookbooks can��provide a constant source of kitchen��inspiration and healthy dish ideas for anyone��in a culinary rut.��Here’s a selection of��this year’s most giftable cookbooks, whether your loved one’s��skill level is Top Chef���ǰ� Kitchen Nightmares.

‘Run Fast. Cook Fast. Eat Slow’��by Shalane��Flanagan and Elyse Kopecky

This��cookbook was written .��New York Marathon winner��Shalane Flanagan��and her coauthor, Elyse Kopecky,��incorporate meal planning��and training tips with recipes for prerun smoothies and recovery dinners. The approachable dishes��are great for a beginner cook and athlete looking to take their training and nutrition up a notch. There’s a whole section on bowls, including a savory coconut curry and a cashew-quinoa bowl. The authors also include straight-talk chapters about eating disorders��among athletes and why they personally don’t count calories.��

‘The Campout Cookbook’��by Marnie Hanel and Jen Stevenson

Hardcore backpackers might��roll their eyes at some of the recipes and suggestions in this book, including��a Bloody Mary with a pine-cone skewer. But is good for first-time car campers, families,��urbanites��(there’s even a stargazing-for-city-slickers��guide), and backcountry regulars��looking for a break from freeze-dried meals. The suggested breakfast spreads—one calling for three different pastries, two jams, butter, a baguette, yogurt, fresh fruit, and café au lait—are a bit ridiculous��but definitely droolworthy.

‘Saladish’ by Ilene Rosen with Donna Gelb

Yes, it’s a . But if you can’t stomach one more kale Caesar, this is a refreshing look at everything you can do with greens and grains. It includes interesting and healthy��takes��on salads, like a recipe for cucumbers with black sesame seeds and sweet-lime vinegar. Many cooking how-tos��are scattered throughout, like a step-by-step guide to����and��breaking down a cauliflower head.

‘The Noma Guide to Fermentation’ by Rene Redzepi and David Zilber

For the foodie who’s ready to��make their own fermented goodies, such as��kombucha, vinegar, and miso, breaks down the��exact chemical processes that turn tea into probiotic gold. There’s��a massive primer on the main players, like bacteria, fungi, and enzymes (which��might give you flashbacks to high school biology), and an in-depth explanation of what separates fermentation from rot. A word to the wise: many of these recipes��require��some dedication—enough to trick out a cooler or a rack for an in-house “fermentation chamber”—but your hard work will��result in a pantry stocked with unique vinegar, sweet fermented veggies, and��seven different kinds of kombucha.

‘Healthyish’ by Lindsay Maitland Hunt

Promising “good-for-you (but not��too��good-for-you) recipes,”�� is a solid choice for athletes looking to spice up their diet��without compromising nutrition. Each recipe was tested and tweaked by home cooks��to help minimize time, ingredients, and the after-cooking mess. This is a great choice for quick, healthy weekend dinners (like turkey and chickpea burgers with dill Havarti) and travel-friendly lunches (banh mi rice bowls with spicy pork). It also offers eight different variations on��the ever reliable morning grain bowl.

‘Six Seasons: A New Way with Vegetables’ by Joshua McFadden with Martha Holmberg

If you’ve ever come home from the farmers’��market wondering what to do with kohlrabi—or what kohlrabi even��is—. It’s divided into six chapters based on the time of year��and provides��primers and recipes for a smorgasbord of seasonal veggies and legumes. Plus, there’s a good roundup of recipes for staples like croutons, salsa verde, vinaigrette, and eight different kinds of butter. Best of all, the recipes are easy to follow and packed with insider tips from Chef McFadden, whether you’re making a braised celery and radicchio salad or a Swiss chard crostata.��

‘Chloe Flavor’ by Chloe Coscarelli

Even meat eaters can use to find plant-based takes on classics like goldfish crackers, matzo��brei, and any kind of pasta dish you can think of. Coscarelli creatively uses tofu, beans, beets,��and nuts—so many nuts—to add protein, heft, and creaminess to��veggie dishes, with a promise that “carnivores won’t miss the meat one bit.” Plus, many of the recipes can easily be made gluten free.

‘Jerky: The Fatted Calf’s Guide’��by Taylor Boetticher and Toponia Miller

On the opposite end of the spectrum is this keto-approved . Many of the recipes call for an��at-home dehydrator, though there’s a��guide to other, less equipment-intensive drying methods as well. The intro includes nifty tips like proper cutting techniques��and the pros and cons of various cuts and types of meat. Recipes for jerky and the many dishes that can be made with it come from all over the globe, including a tamarind and lime-spiced Indonesian��dendeng��balado��and a Brazilian��feijoada.

‘The Ultimate Instant Pot Cookbook’ by Coco Morante

tells you everything you need��to know about cooking with this year’s��favorite kitchen appliance. With recipes for yogurt, hummus, broths, pasta sauce, jelly, applesauce, and more, it’s a great pick for athletes looking to fill their��pantry with grocery-store staples without��additives or extra sugar. Morante also includes recipes for mindless meat cooking and large-batch meal prep. Pro tip: despite the use��of “instant” in the title, you might run into trouble if you’re��looking to whip up something in 30 minutes or less. Be sure to add an extra 20 minutes to any recipe for the pot to pressurize and depressurize.

‘Eat A Little Better’ by Sam Kass

Kass, the former senior food-policy adviser to former president Obama and first lady Michelle Obama, starts�� with advice on how to reevaluate your��diet from the farm up. He explains how to read nutrition labels, walks through��strategies��to reduce food waste, and details what, exactly, the term natural��means. Kass encourages a stripped-down, commonsense approach to eating with a sustainable bent: eat��lots of vegetables, grains, seafood, and chicken, and limit your intake of beef and pork. Try grilled clams with shishito peppers or one of the many vegetable side dishes, like balsamic-roasted eggplant with basil.

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