Cooking
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.
This stellar collection provides practical wisdom and advice for all and is sure to delight both novice and experienced gardeners alike.
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.
This well-rounded book on the many uses of tinned fish is sure to delight cooks new to this form or long term aficionados.
An often-overlooked need gets a gorgeous entry that will inspire solo cooks to make memorable dishes.
While this isn’t a ground-breaking cookbook, it will please fans of the Elkaffases’ social media presence and readers who are looking for beautifully showcased Mediterranean dishes.
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.
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.
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