John Charles
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PREMIUM
Bitter & Sweet: Global Flavors from an Iranian-American Kitchen
Cooks who enjoy their recipes served up with a generous portion of personal narrative will savor Roustaei’s earnest introduction to the fragrant and flavor-filled cuisine of Iran.
Meat Pies: An Emerging American Craft
This first-rate in every way guide will have cooks ditching the sweet side of pies in favor of a walk on the savory side.
PREMIUM
Simple Goodness: No-Fuss, Plant-Based Meals Straight from Your Pantry
There are a number of excellent vegan cookbooks on the market, but fans of Howell’s restaurant and those interested in auditioning a more plant-based approach to eating will be enticed by the warmth and passion Howell infuses into her writing.
PREMIUM
The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More
Sandor Ellix Katz’s James Beard Award–winning The Art of Fermentation (cited in Cooper’s bibliography) remains a touchstone on the topic, but the context Cooper provides on this subject as well as the book’s insight into techniques and in-depth instructions make this a valuable introduction for any home cook hoping to channel their inner Bill Nye the Science Guy in the kitchen.
Famous Last Words
A first-rate, fiendishly clever suspense novel that fans of Lisa Jewell, Megan Miranda, and Laura Lippman will eat up with a spoon.
The Sunflower House
With empathy and insight, Allegri crafts a vividly realized historical novel that not only illuminates one of history’s saddest times but also illustrates the power of compassion and kindness to drive away the dark.
PREMIUM
The League of Kitchens Cookbook: Brilliant Tips, Secret Methods & Favorite Family Recipes from Around the World
This vibrantly written, meticulously designed cookbook provides a warm, welcoming introduction to a fine feast of tasty dishes from around the globe.
You Gotta Eat: Real-Life Strategies for Feeding Yourself When Cooking Feels Impossible
Much in the manner that Peg Bracken’s I Hate To Cook Book revolutionized cookbooks more than 50 years ago, Eby’s fabulously fun and incredibly informative guide is a treat for cooks wherever they are on the culinary spectrum.
Sift: The Elements of Great Baking
Written in the same culinary vein as Shirley Corriher’s exemplary BakeWise, Lamb’s snappily written debut delivers on both the style and substance of baking with wit and warmth.
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