Looking for a gift for that cookbook lover and cooking enthusiast this holiday season? Consider these 2017 local cookbooks that will expand your cooking horizons and your knowledge of Minnesota’s rich culinary heritage.

“Lake Fish: Modern Cooking with Freshwater Fish”: Minnesotans love to fish. Avid angler and writer Keane Amdahl goes beyond fish fries to provide ideas for what to do with your catch of the day or recent purchase from a purveyor.

While there are countless fish and seafood cookbooks out there, it’s nice to have one catering to lake fish, such as sunfish, trout, walleye and northern pike, and the ingredients that pair well with them.

Recipes are categorized by fish, making it easy to find what you’re looking for. And dishes cast a wide net — Grilled Bass with White Pesto, Catfish Gumbo, Perch Tacos, Grilled Smelt Caesar Salad, Trout Quiche, as well as Whitefish and White Bean Soup among them. Minnesota Historical Society Press, $24.95; mnhspress.org

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Here’s your list of 20+ places offering State Fair food & drinks in lieu of the Fair “The Lincoln Del Cookbook: Best-Loved Recipes from the Legendary Bakery and Deli”: From time to time, we get inquiries about the Lincoln Del, asking us how to track down a recipe from the beloved Jewish deli.

Turns out Wendi Zelkin Rosenstein, whose grandparents Tess and Moishe Berenberg ran the St. Louis Park Lincoln Del, has fielded her fair share of recipe requests over the years, too. She’s joined forces with writer Kit Naylor and journalist Thomas L. Friedman, whose mother was a bookkeeper at the Lincoln Del, to tell the story of the bakery that started in North Minneapolis in the 1930s and grew to three restaurants in St. Louis Park and Bloomington before closing in 2000.

Half of the book serves as a memoir, telling the story of founders Frima Leah and Frank Berenberg and the generations of family restaurateurs that followed, as well as the story of the deli and its customers. The book offers fun details, such as how Frank Berenberg brought his family’s sour starter when he emigrated from Romania in 1897. Little did he know how precious a commodity it would become in building his family’s culinary dynasty.

The other half of the paperback shares recipes from the Lincoln Del, tweaked for the home cook. Recipes cover a lot of ground — Matzo Ball Soup, Potato Salad, Grilled Reuben, Caraway Rye Bread, Passover Bagels, Potato Knishes, Pecan Pie and Carrot Cake, to name a few. Minnesota Historical Society Press; $24.95; mnhspress.org

“The Sioux Chef’s Indigenous Kitchen”: As a member of the Oglala Lakota tribe, Sean Sherman’s culinary influences include his experiences growing up on the Pine Ridge Reservation and time spent on a family ranch. Now, the chef — who has been cooking in Minnesota, South Dakota and Montana for almost three decades and who is founder of The Sioux Chef, the Minneapolis-based catering and food education outfit — has come out with a book offering a modern take on indigenous cuisine, which utilizes wild, foraged grains, game, fish and locally sourced seasonal vegetables while emphasizing healthy plates.

The book, with contributions from local cookbook author Beth Dooley, weaves in details rich in tradition, history and culture, and the recipes are approachable. A Roasted Corn with Wild Greens Pesto recipe lists six ingredients for the pesto, five of which are common pantry staples. The recipes for Smoked Whitefish or Trout, Wild-Rice Crusted Walleye, Sorrel Sauce also seem within reach.

If you want to meet the authors, the duo have two book signings coming up:

Noon to 2 p.m. Saturday, Dec. 9 at Common Good Books (38 Snelling Ave. S., St Paul)

Noon to 2 p.m. Saturday, Dec. 16 at Magers & Quinn Booksellers (3038 Hennepin Ave., Minneapolis). University of Minnesota Press; $34.95; upress.umn.edu

“Jul: Swedish American Holiday Traditions”: Culinary influences from the Midwest’s rich Scandinavian heritage are alive and well. Here, Patrice M. Johnson compiles family recipes and those from local contributors that follow Swedish holiday traditions. Swedish pancakes, meatballs, Lucia buns, cardamom bread, rosettes and meringues are all included. As is a “julhog,” a tiered holiday spread that can include bread, cheese, fruit and cookies, for those holiday spreads. The cookbook occasionally offers several recipes from different contributors for one dish, which almost makes it like reading a church cookbook at times. How cute is that! Minnesota Historical Society Press; $24.95; mnhspress.org

“Give a Girl a Knife: A Memoir”: Amy Thielen, James Beard Award-winning cookbook author of “The New Midwestern Table” and host of Food Network’s “Heartland Table,” publishes her second book. This one is a food memoir, bringing us into some of New York’s finest kitchens where Thielen worked for such famous chefs as David Bouley, Daniel Boulud and Jean-Georges Vongerichten. The book traces her journey as she moves back to rural Minnesota and explores her culinary roots, realizing big city dining and rustic cuisine aren’t worlds apart after all. This memoir, from the cook and writer who lives with her family in Park Rapids, Minn., is an entrancing and insightful read.Clarkson Potter; $26; penguinrandomhouse.com or amythielen.com