Up your summer chef game and serve your guests a four course meal with these delicious cookbooks.
Apps:
Tailgreat: How to Crush It at Tailgating by John Currence
Bring home all the flavors and excitement of game day thanks to a lifetime of tailgating wisdom from James Beard Award winner and Top Chef Masters contestant John Currence.
John Currence is one of the most celebrated and beloved chefs in America, but he’s also a tailgating fanatic. For years he has prepared fans to go into battle before football games on his home turf in Oxford, Mississippi, supplying them with dishes that go way beyond the expected burgers and hot dogs. In Tailgreat he makes his case that tailgating food can be so much more than sad store-bought dips and chips, as we celebrate the spirit of coming together with friends and family to support a common cause: our team. The dishes are flavor-packed hits like Korean BBQ Wings, Grilled Corn Guacamole, Sweet Mustard Pulled Pork, and NOLA Roast Beef Po’Boy Bites. With these recipes you will surely lead your team, or at least your next meal, to victory.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Click for the Recipe for Grilled Corn Guacamole.
That Cheese Plate Will Change Your Life: Creative Gatherings and Self-Care with the Cheese By Numbers Method by Marissa Mullen; Illustrated by Sara Gilanchi
A how-to guide for crafting beautiful and delicious cheese boards for entertaining and self-care, from the creator of the Cheese by Numbers method and the Instagram phenomenon That Cheese Plate.
With her gorgeous, showstopping cheese boards, Marissa Mullen takes cheese to a whole new level. Her simple, step-by-step Cheese by Numbers method breaks the cheese plate down into its basic components—cheese, meat, produce, crunch, dip, garnish—allowing you to create stunning spreads for any occasion.
This beautifully designed book goes beyond preparation techniques. According to Mullen, cheese plates can be an important form of artistic self-care, like flower arranging or meditative coloring books—but you can eat the results! That Cheese Plate Will Change Your Life celebrates the ways in which cheese brings people together, and how crafting a cheese plate can be a calming, creativity-bolstering act.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Follow @thatcheeseplate on Instagram
Salad:
Party in Your Plants: 100+ Plant-Based Recipes and Problem-Solving Strategies to Help You Eat Healthier (Without Hating Your Life) by Talia Pollock
From the hilarious writer and plant-based chef behind Party in My Plants, learn to take the hell out of healthy eating.
You’ve bookmarked more recipes than you could make in a lifetime. Your shelves are overflowing with cookbooks. Your pantry has some superfoods, but they’ve become super stale and super dusty. In short, you still can’t get yourself to eat right on a regular basis. And you’re wondering, “What am I doing wrong?”
Health and empowerment coach Talia Pollock is here to share some good news: nothing is wrong with you. You don’t have a willpower deficiency. You won’t benefit from another minute on Pinterest. And you don’t really need a new blender. Healthy eating doesn’t require suffering. Or a meal plan. Or ashwaganda (unless you’re into that).
Talia just wants you to eat well most of the time, so you can feel and look your best most of the time. Because isn’t that the point? Aren’t we promised that, at the end of the apple-to-zucchini rainbow, there will be greater health, smaller pants, clearer skin, and boundless energy? With her accessible and amusing approach, Pollock will show you how—and it all comes down to eating more plants.
Available in Trade Paperback and eBook Editions.
Click to Read an Excerpt.
Falastin: A Cookbook by Sami Tamimi and Tara Wigley; Foreword by Yotam Ottolenghi
A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine.
In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi.
From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Click for the Recipe for Eggplant, Chickpea, and Tomato Bake Musaqa’a.
Click for the Recipe for Sweet Tahini Rolls.
Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry
More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan.
Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.
The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Entrée:
Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack by Arlin Smith, Andrew Taylor, Mike Wiley and Sam Hiersteiner
Turn your kitchen into your own personal seafood shack and oyster bar with 120 recipes from the James Beard Award-winning restaurant that personifies the allure of Maine.
From one of the best restaurants in Maine comes a cookbook for easy entertaining and endless coastal-inspired cooking. Built on the pristine ingredients of southern Maine, including the world’s best shellfish, Eventide restaurant is renowned for bringing this bounty to the table with a thoughtfully rooted yet experimental and improvisational style of cooking and hospitality. The result is modernized lobster shack and oyster bar fare with distinct additions from Maine’s classic “down east” cooking style. Whether you live by the coast or not, you’ll love these 120 recipes, including Eventide’s famed Brown Butter Lobster Roll on a Bao Bun, Family-Style Maine Clambake (with instructions for cooking in your home or in the wilderness), New England Clam Chowder with Homemade Saltines, and more.
Also included are guides to properly buying and preparing seafood and shellfish for unexpectedly easy crudo spreads and raw bar dishes. Through recipes, profiles of local food makers, stories of Maine’s foodways and of the seafood that makes the New England coastline so iconic, Eventide is a tribute to the region and an indispensable resource.
Available in Hardcover an eBook Editions.
Click to Read an Excerpt.
Friuli Food and Wine: Frasca Cooking from Northern Italy’s Mountains, Vineyards, and Seaside by Bobby Stuckey, Lachlan Mackinnon-Patterson and Meredith Erickson
An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef.
Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson.
Meaning “branch” or “bough,” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Click for the Recipe for Roast Pork and Peaches.
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.
Growing up half-Filipino, Leah Cohen never thought food from her mother’s side would become her life’s work. But after working in Michelin-starred restaurants and then competing on Top Chef, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York.
Now, Cohen brings the exciting flavors of Southeast Asia to the masses in her beloved New York City restaurants. And in this cookbook, she 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. As Cohen explains, Southeast Asian cooking varies by country, but what unites the cuisine is the balance of flavor that creates deep umami in every dish. 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.
Available in Hardcover and eBook Editions.
Roasting Pan Suppers by Rosie Sykes
Eighty simple and delicious meals that can be cooked in a single roasting tray or pot in the oven.
Take a handful of fresh ingredients, spend five minutes or so preparing them, slam them in the oven, and get on with something else meanwhile. In hardly more time than it takes to cook a ready meal, you can have a home-cooked, nutritious feast. The recipes, which cover main courses, sides, desserts, and cakes, include ginger and turmeric chicken with potato and chickpea curry; oven-cooked rice with crab, peas, and lemon; lamb fillet with mojo verde and rice; mushrooms stuffed with pearl barley, spinach, and Parmesan; tomatoes and peppers baked with eggs; and lasagne of peas, greens, and ricotta. There are vegan and vegetarian meals and tips on how to make other recipes meat-free. Also included is a guide to creating your own original roasting-tray meals.
Available in Hardcover.
Dessert:
Dessert Person: Recipes and Guidance for Baking with Confidence by Claire Saffitz
In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.
Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe–like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)–as well as practical do’s and don’ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.
Coming in October!
Available in Hardcover and eBook Editions.
Bonus Feature: Cozy Listens for a Comfort Meal:
Some days you just need a hug, and nothing says “wrapped up in a blanket” like this supremely tasty Croque Monsieur from La Buvette: Recipes and Wine Notes From Paris by Camille Fourmont and Kate Leahy*. Find the full recipe for the Croque Monsieur here.
Pair the buttery, cheesy goodness with stories of family bonds, romance, or dream chasing that warm the heart.
Click for Cozy Listens for a Comfort Meal.
*Photo by Marcus Nilsson
