—”The America’s Test Kitchen D.I.Y. Cookbook” ($26.95), like all other cookbooks from ATK, offers detailed instructions on proper cooking techniques. D.I.Y. is for the adventurous home cook. It’s subtitled: “Can It, Cure It, Churn It, Brew It.” That includes how to make mustard, brew root beer and cure bacon.

—Hearst Books offers a holiday lineup that includes: “Delish: A Home-Baked Christmas” ($12.95); “The Little Book of Baking” ($12.95) from Good Housekeeping; “A Year of Pies” by Ashley English ($19.95); “Whatever Happened to Sunday Dinner?” by Lisa Caponigri ($24.95); and “The Good Housekeeping Test Kitchen Cookie Lover’s Cookbook” ($29.95).

—Martha Pullen’s “Southern Family Cookbook” (Adams Media, $26.95) is inspired by her family’s traditions, Christian faith and love for Southern cooking. It includes a CD with journaling templates for readers to record their own family stories and recipes.

Here’s an easy party recipe from Pullen’s book.

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BREAD BOWL SPINACH AND ARTICHOKE DIP

1 package Hidden Valley Ranch salad dressing and seasoning mix

1 carton (16 ounces) sour cream

1 package (10 ounces) frozen chopped spinach

1 can (14 ounces) artichoke hearts

1 jar (2 ounces) chopped pimentos

1 large round loaf of bread, any variety

Assorted vegetables for dipping

Put seasoning mix and sour cream in medium bowl and mix well. Thaw and drain spinach well. Drain, rinse and chop artichokes. Add spinach, artichokes and pimentos to sour cream mixture. Cut top off bread and hollow out center, leaving 1-inch-thick shell. Spoon dip into bread shell.