Cooking & Food Writing
Do you really need a recipe for gooseberries dipped in chocolate? No. But would I have made them without this recipe? No. (They were amazing.) And I swear I have had actual dreams about the fried artichokes. Never #basic, this is simplicity at its best.
Assemble the world's best chefs, present their most renowned recipes in a concise format with stunning photographs and easily accessible ingredients and directions, and you have a festival of culinary delight that will be a inspirational visual reference for years to come.
My love and I read the "Red Peppers" section of Colwin's book to each other in bed late at night: eaten raw, sauteed, ground into paprika. Colwin understood the sensuality and communal nature of food and eating. This is a book for family and lovers―enlightenment through the plate.
This book is divided up by season, and by vegetable. This has been very helpful when, for instance, I found myself with dandelion greens, radishes and a giant hunk of celery root, confounded as to what I might do with them. This book explains both how to prepare them, and provides about five or six recipes for each. Everything is simple, everything tastes really good, and it makes life much easier if you're trying to eat seasonal produce, especially if you've joined a farm share and have no idea what to do with something. There are a couple of meat recipes in here, but it's all basically vegetarian.
A cookbook straight from my favorite bakery in Melbourne, this a book for anyone living in this city who daydreams about what they might do with a garden. In that garden you would grow so many vegetables and flowers and herbs! And the things you could make from them! Parsnip and pear bars, chocolate and beetroot truffles, fennel and honey cake. This book gets extra marks for being especially handsome-looking.
Cookbooks come in waves. This season there are a profligacy of Middle Eastern and Vegan titles, but Shaya is extraordinary. The eponymous restaurant is a small dive in New Orleans featuring a particularly Creole take on traditional Israeli cuisine. Who wouldn't want to try Kugel in Crisis and Schmaltzy Potatoes?
I want to live inside this cookbook. It is so beautifully written that I missed a stop reading it on the subway. Yes, I read cookbooks on the subway, but never except this once, have they taken me out of my off my course.
Sixty recipes based in healthful grains, hearty vegetables, and novel, yet natural vegan alternatives. Sixty recipes which range from bold and complex new dishes to creative takes on familiar comfort food. Sixty recipes which take into account all types of cuisine, all levels of appetite, and all sizes of budget. Sixty recipes and - whether vegan or not - you'll want to cook every single one.
Former slaves who became catering luminaries (before there was catering, or even restaurants). Rogues, impresarios, and single women able to turn loves of wine, pastries, and oysters into lucrative careers. The incremental building of the idea of the restaurant, hotel banquet halls, and saloons, for the wealthy, and the poor, across the U.S. Geeky, academic food tome.
Still one of my favorite baking books ever. Tried and true cookie recipes tested by her chefs in her pristine kitchens. The recipes range from simple to challenging and they are all accompanied by stunning photographs of what each cookie SHOULD look like. And through my experience, even the recipe for passionfruit sandwich cookies works.
More than of gathering and preparing food, Vljoen explores the culture of foraging for one's meals amongst the nature around you, wherever you may be. In the future we will eat bugs and forage our food from the ground around us. This is how humanity will survive.
This funny and extremely helpful guide for seasoning food has changed how I cook and how I eat. Not sure what a dish needs? Want to reverse engineer your favorite restaurant meal? Can't figure out why your cooking is bad? Want to save food that's too salty, sweet, or spicy? This book will help with all of that and more.
This is the down and dirty stuff. The tonkatsus, the okonomiyakis, the karaages, all the multiple-napkin foods that will have you patting your stomach going, "Ok That Was Great, I'm Done."
I bought this book two years ago and it is hand's down the best cookbook for vegetarians (and vegans) that I have ever found. I live off the recipes in this book on most days of the week (oatmeal, dal, ribollita, ratatouille.) Everything in here is vegetarian, often vegan, frequently gluten-free, and for all of that everything tastes delicious and is all, in my experience, super low-maintenance and workable in a New York-sized kitchen.
Marcella Hazan is to Italian cookbook writing what Julia Child is to French cookbook writing. This is an old fashioned recipe collection, filled with words, wisdom, advice, historical references and gorgeous, authentic, precise instructions. Her classic tomato sauce is worth the cost of admission.
New York's own Sullivan Street Baker reveals his stunning recipe for bread that rises WITHOUT yeast. Since bread is back, for the glutenous among us.
The chocolate chunk shortbread is worth the cover price alone. Especially if you can convince someone else to make them for you.
The chef of Osteria Francescana, consistently voted one of the best restaurants in the world, decided to tackle the problem of food waste by creating Reffetorios, soup kitchens, that employ the excess food from great kitchens to cook amazing meals for those in need. Bread is Gold is a compilation of recipes from the world’s best chefs that create extraordinary meals from ordinary ingredients, so home chefs can revel in the joy of outstanding, celebratory meals.
So not only is the story behind Fig Newtons and Graham Crackers way more interesting than you would ever imagine, it's also more combative. And then you get the recipes for all the American classics that you probably shouldn't eat every day, but really want to.
Iliana Regan is the self-taught Michelin-starred chef of the restaurant Elizabeth, named for her beloved sister whose tragic death shocked her into turning her own life around. But this is not a born-again saga marked by clean edges, evil misogynistic villains and righteous loving saviors. It is a raw, acid-edged, brutally honest tale of growing up gay on an Indiana farm to loving religious Christians who teach her to honor the wilderness and forage the forests for ingredients to prepare meals as wild as her imagination. Shy and awkward, Iliana turned to alcohol and cocaine for ballast, Her addictions to drugs and sex almost killed her, but her sister’s tragic end forced her to focus her propulsive energy on creating a world of food to honor all that she loves. Sure, she goes to AA meetings and works her tail off, but the heart of of this jagged, powerful memoir is her continuing struggle to overcome the demons of her own creation.