It’s finally time to break out the swimsuit, fire up the grill, and gather ‘round the outdoor dinner table. From classic barbecued spare ribs and refreshing cocktails (and mocktails) to international delights and mouth-watering ice cream flavors, these cookbooks are made for grillin’ and chillin’.
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Fire Up the Grill:
Rodney Scott’s World of BBQ: Every Day is a Good Day: A Cookbook by Rodney Scott and Lolis Eric Elie
In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.
In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice.
“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur
“Rodney Scott’s World of BBQ takes its readers into the heart, mind, and soul of a barbecue artisan who is at the top of his craft . . . His recipes for side dishes, desserts, and beverages definitely remind you that, yes, every day will be a good day when you use this cookbook.”—Adrian Miller, James Beard Award winner
Available in Hardcover, eBook, and Audio Editions.
Click to Read an Excerpt.
Listen to a Clip from the Audiobook.
Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich
The award-winning Honeys are back with more delicious dishes from the Middle East, and this time their focus is firmly on the grill. Join Sarit and Itamar on a journey filled with flavor and fire as they visit their favorite cities collecting recipes, stories and the best of culinary culture along the way.
Organized into five ingredient-led chapters (Fruit and Vegetables; Fish and Seafood; Chicken and Other Birds; Lamb, Beef and Pork; and Bread and other unmissables), it couldn’t be easier to create a simple mouth-watering meal for two or a joyful feast for friends and family. The book also includes five city features on Alexandria, Egypt; Amman, Jordan; Acre, Israel; Izmir, Turkey; and Thessaloniki, Greece; all bursting with culinary inspiration.
Available in Hardcover.
Eat Around the World:
Lemongrass and Lime: Southeast Asian Cooking at Home by Leah Cohen and Stephanie Banyas
The flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur.
In this cookbook, Cohen shows readers how to use pantry staples like fish sauce (the salt of Southeast Asia), coconut milk, and shrimp paste to delicious effect, and gives home cooks the confidence to embrace what she calls the “controlled chaos” of Asian cooking in their own kitchens. From addictive street food snacks like Lumpia (Filipino spring rolls) to Burmese Eggplant Salad, Grilled Cod in Banana Leaf with Yellow Curry, Crisp Banana Fritters, and even fiery cocktails, this cookbook presents authentic dishes with a modern twist. With more than 125 recipes, it will inspire home cooks to let their taste buds travel.
“Leah Cohen is the genuine definition of a ‘great cook.’ She understands her arsenal of Southeast Asian ingredients better than anyone I’ve ever met. Sign me up for Fried Red Snapper with Green Mango, Cashews, and Crispy Garlic.”—Bobby Flay, Chef
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital by Alejandro Ruiz; Foreword by Enrique Olvera
A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from one of Mexico’s most revered chefs.
Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. Here are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz’s own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse.
“This book is a treasure—every word, every recipe. We are so lucky to have this content available for the world to savor.” —Pati Jinich, chef, cookbook author, and host of PBS’s Pati’s Mexican Table
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Enjoy: Recipes for Memorable Gatherings by Perla Servan-Schreiber; Photography by Nathalie Carnet
As soon as you set the table, it’s a party! When the food is delicious and the servings are generous, the company will be joyful—body and spirit in harmony, memories in the making. The inspirational Perla Servan-Schreiber drew from her Mediterranean roots, culinary influences gathered while traveling, and tips gleaned from great chefs like Yotam Ottolenghi and Alain Ducasse to create ninety simple, flexitarian recipes for gatherings big or small.
Perla serves up summer salads together, such as Red Onion and Sumac; Mushroom and Herb; and Quinoa, Tomato, and Parsley, comfort foods like Minestrone, Phô, Chestnut Mushroom Soup, or Spinach-Ginger Lentils, and hearty main dishes like no-fail Mushroom Risotto, Osso Buco, Egyptian Koshari, or Chinese Duck. And, of course, no meal is complete without a grand finale, and her desserts are unforgettable—from Raspberry Clafoutis to Honey-Roasted Abricots to Tiramisu.
Available in Hardcover.
Dig In to Plant-Based Cooking:
The Vegan Meat Cookbook: Meatless Favorites. Made with Plants: A Plant-Based Cookbook by Miyoko Schinner
100+ hearty, succulent, people-pleasing meals featuring vegan meat, from comfort food classics and speedy weeknight dinners to global flavors and showstoppers, plus recipes for DIY vegan meats and cheeses.
In The Vegan Meat Cookbook, bestselling author Miyoko Schinner guides you through the maze of products available on store shelves and offers straightforward guidance on how to best use them in everything from Sausage Calzones with Roasted Fennel and Preserved Lemon to Hominy and Carne Asada Enchiladas with Creamy Green Sauce. Dig in to a satisfying vegan meal of Weeknight Shepherd’s Pie with Bratwurst and Buttery Potatoes or Meaty, Smoky Chili. Wow your guests with Coq au Vin, Linguine with Lemon-Garlic Scallops and Herbs, or Lettuce Wraps with Spicy Garlic Prawns.
“When vegan cheese queen Miyoko Schinner pens a new cookbook, you don’t walk to your nearest bookstore. You run . . . Get ready for your weeknight dinners to never be the same.”—VegNews
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Chill Out with a Drink:
Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson
Indulge your thirst for new ways to enjoy tequila and mezcal with 60+ recipes for agave cocktails from a James Beard Award–nominated author and New York Times spirits writer.
From riffs on classics such as the Mezcal Mule and Oaxaca Old-Fashioned to new favorites such as Naked and Famous or Smoke and Ice, discover how to use mezcal and tequila to create cocktails in nearly every classic cocktail formula—from flip to sour to highball—that highlight the smoky, edgy flavors of these unique and popular spirits.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Mocktail Party: 75 Plant-Based, Non-Alcoholic Recipes for Every Occasion by Diana Licalzi and Kerry Benson; Produced by Blue Star Press
Swap your favorite cocktails with these plant-based mocktail alternatives!
Mocktail Party serves up delicious recipes for every occasion, including classics like a Pal-no-ma and Aperol-less Spritz, drinks with a twist like Watermelon Mock-jito & Summer Jam Fresca, brunch favorites like No-Bull Bloody & Kiwi No-secco, dessert treats like Salted Carmel & Tiramisu Mock-tinis, and frozen coolers like No Way Frose & Blueberry Acai Daiquiri.
“This mocktail recipe book has it all . . . They have reimagined classic cocktails and also developed delicious new drinks that are great for every mood, holiday, and event. Low in sugar and hangover-free . . . drinking doesn’t get better than this!” – Laura Ligos, MBA, RDN, CSSD, author of The Complete Clean Eating Cookbook
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
The Cherry on Top:
Salt & Straw Ice Cream Cookbook by Tyler Malek and JJ Goode
Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home.
“Making ice cream at home is already enough of a mental hurdle . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.”—Portland Monthly
Named One of the Best Cookbooks of the Season by Eater • Delish • Epicurious
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Food52 Ice Cream and Friends: 60 Recipes and Riffs by Editors of Food52; Foreword by Amanda Hesser and Merrill Stubbs
A fun collection of 60 recipes, riffs, toppings, and serving ideas for ice creams of all styles.
There are surprising flavors—think cinnamon roll ice cream, coffee frozen custard, and grilled watermelon cremolada—and spins on enduring favorites, such as spiced fudgesicles, cherry-mint snow cones, and even a chocolate-hazelnut baked Alaska. There are Saltine and waffle sandwiches, boozy floats, and something called “spoom.” There are tricks for making ice cream without a maker and spiffing up the store-bought stuff, and Hail Marys for when things go wrong (like when—whoops!—all the ice cream melts).
“Ice cream is my life and Food52 really knows their frozen stuff. This book isn’t cutesy and it’s not snore-inducing science-y either. Recipes that actually work, imagine that. I’m a fan.”—Brooks Headley, chef/owner of Superiority Burger and author of Fancy Desserts
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Hello, My Name is Ice Cream: The Art and Science of the Scoop: A Cookbook by Dana Cree
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.
The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree’s pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.
Winner, International Association of Culinary Professionals Book Awards
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Listen While You Grill:
Franklin Barbecue: A Meat-Smoking Menifesto: A Cookbook by Aaron Franklin and Jordan Mackay
A complete meat and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.
“Aaron Franklin makes the finest barbecue I’ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all—in a book that, fortunately, you don’t have to wait for.”—Anthony Bourdain
Audiobook Coming September 7th!
Available Now in Hardcover and eBook Editions.
Click to Read an Excerpt.
Planning Your Summer Road Trips?
Check out the Latest Listens for Long Weekends:
Summer is almost upon us! Put historical fiction in your passenger’s seat, pack a rom-com for your beach day, or simply save a seat for a memoir on the couch. No matter where you’re posting up for the long weekends ahead, make can’t-miss audiobooks your companion.
Check Out the Perfect Listens for Long Weekends.
