It Has Been A Very Good Year for Cookbooks
We selected some great cookbooks for you to give and get this holiday season (and to use throughout the New Year)
It has been a very good year for cookbooks.
From London to New York to Los Angeles, we have entered a golden age of food writing that is feeding our emerging cravings for heaping bowls of whole grains, buttery avocados, leafy greens, artisanal breads and cheeses with a dollop of exotic, sustainable protein on the side (squid, Merguez sausage, and Korean Clambake!). Flavors of the Middle East and the Mediterranean – pomegranate seeds, kofta, Burrata, and preserved lemons, oh my! - permeate these offerings and promise to elevate our own homemade creations. But rest assured, they also all include familiar and favorite familiar foods like Brussels sprouts, creamy mashed potatoes, and quintessential roast chickens.
Not only will adding one or two of these luscious cookbooks to your shelf make for an adventurous and delicious 2017, but having these on your list will make gift giving to friends and family as easy as (pot) pie. Even if your loved ones don’t pull out their pans on a regular basis, each and every one of these titles make beautiful coffee table books and are dreamy to peruse, even if the reader is eating take out while reading one. Happy Reading and Happy Eating!
Simple by Diana Henry (2016) – Quite simply, this book is about how to turn the everyday into something special. Cumin-roast eggplants, chickpeas, walnuts, and dates ?? Why didn’t I think of that? Salmon tartare and avocado on rye? Now that’s one heck of an avocado toast! For most of us, who have the everyday in our cupboards, this book is the key to what will help make the ordinary extraordinary. This book, with a British, Ottolenghi-infused sensibility, is the one I have put at the top of my wish list and am most likely to gift others this year.
Food52: A New Way to Dinner. A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs. (2016). What sets this book apart is its approach, encouraging readers to plan out their food a week ahead and to get most of work done in advance, shopping lists included. The authors offer prep advice and also easy, seasonal, and truly sophisticated recipes. Take winter for example: Stubbs offers the reader a week of menus for the colder weather that play with Brussels sprouts, coconut bars and roast turbo. She and co-author Hesser take turns sharing their take on how to perfectly dish up dinner during the different months of the year. This book promises to make you feel like you’re eating at the chic bistro in NYC when, with a little bit of prep work, you’re actually just sitting at your own kitchen table on a weeknight. Thank you, Amanda and Merrill!
Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia Turshen (2016) – This is a cozy cookbook. The cover photo gives this away, as it features an enticing bowl of chicken soup that makes you wish you had a spoon to dive right in. Turshen’s author photo shows her standing by her sunny kitchen window wearing a comfy pair of slippers. She had me at “Roasted Radishes with Kalamata Dressing” and her “Seven Things to Do with Leftover Roast Chicken.” Sophisticated but entirely without pretense, this is another book I am sure to give my dear ones this year.
Everything I Want to Eat: Sqirl and the New California Cooking by Jessica Koslow (2016) – Jessica Koslow’s book has made it onto practically every “best of list” in 2016. Think of it as the healthy hipsters guide to cooking NOW. Opening it up is like taking a trip to her celebrated restaurant in LA, elevated avocado toast and creative grain bowls included. I am most enamored of her use of luscious, thick toasted slices of brioche and drizzles of homemade jam to invite the reader into her kitchen and make them wish they were being served one of her breakfast creations (they have a cult following). She’s got a strong savory palette as well. I will definitely be trying her recipe for beet-cured salmon whose jewel tones are stunning and the technique very doable. Perfect for that Brooklynite or west coast cook who is inspired by cutting edge cookery.