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Whether she’s recreating her family memories, exploring complex flavors, or adding her own twist to American classics, Borlongan knows how to sweeten the familiar while decolonizing the ice cream machine, one cone at a time.
This is an excellent book for readers interested in expanding their understanding of how spices can be used to flavor and complement a variety of foods, as well as for budding chefs with an adventurous sweet tooth.
In his first cookbook, Kirwan dishes up a bountiful harvest with options that are plant-forward, along with hearty meat-centered salads, with just the right balance of classics thrown in to feed people’s need for daily greens while also inspiring them to view salads as canvases for artistic explorations of flavors, colors, and textures.
Cooks hungry for a genuine taste of Venetian cuisine from cicchetti to dolci (and who don’t mind having to source some Italian-specific ingredients such as Italian 00 flour) will find this an excellent, elegantly written introduction to the subject.
These delicious and mostly easy-to-make recipes offer something for every palate, from vegetarian to meat-eater. Readers don’t have to live in Ithaca to enjoy this delightful book. CSA or food coop members and readers who frequent farmers markets can use this handy resource to find cooking ideas.
With its up-front advice, easy options, and performance-focused recipes, the latest from Murchison (The Cycling Chef: Recipes for Getting Lean and Fuelling the Machine) will share podium space on athletes’ shelves with books such as The Feed Zone Cookbook by Biju Thomas and Allen Lim and Run Fast, Eat Slow by Shalane Flanagan and Elyse Kopecky.
From yummy new options for easy, quick snack dinners to scrumptious choices that will help readers up their charcuterie board game, Sheehan’s book has got home cooks covered. In fact, the only challenge cooks will face once they get their oven mitts on Sheehan’s marvelously inventive, tasty treat of a cookbook will be deciding where to start.
Though some of the dishes are fairly complicated and involve some preparation, there are enough shortcuts (ready-made pastry, for example) and straightforward meals to make this inventive, flavorful guide one that most cooks will be able to follow and enjoy.
Bartending professionals will find this to be an invaluable resource, but home drink slingers seriously intent on upping their cocktail-mixing game might enjoy it as well.
A superb, marvelously informative introduction to Latine cooking and cuisine in the U.S., enriched with intriguing snippets of Salazar’s heritage and culinary journeys.
Highly approachable and friendly to all skill levels, this book fits the bill for anyone who hesitates to prepare meals; a must-have for time-constrained cooks. Essential for every collection.
Even with other terrific guides on the subject, such as Priya Krishna’s Indian-ish (which is cited in Shah’s bibliography), cooks will not be able to resist this vivaciously written and vibrantly packaged paean to Indian American culinary mashups.
This niche cookbook will be of great interest to a specific group of readers and cooks, paranormal activity aficionados and fans of ghostly legends in particular.
Berg delivers on her promise of maximum flavor and minimum fuss with a wonderful assortment of delicious dishes that easily answer the question of what to serve for dinner tonight.
Even with other outstanding guides on the subject, like Kelly Fields’s The Good Book of Southern Baking and Cheryl Day’sTreasury of Southern Cooking, Byrn’s wise, winning, and wonderful doorstop dive into the recipes and stories that make up the heart and soul of Southern baking is essential.
Aptly demonstrated by the millions of views the author gets on her social media platforms, there is a definite appetite for Jawad’s whole foods–centric brand of Midwest-meets-Mediterranean dishes.
This inventive, inspiring, and sweetly indulgent cookbook will earn its own well-deserved spot in bakers’ kitchens, alongside Nick Malgieri’s Great Italian Desserts, Silver Spoon Kitchen’s The Italian Bakery, and Gina DePalma’s Dolce Italiano.
Anyone interested in committing to a more mindful approach to cooking and eating and who’s willing to put in some time and effort will joyfully embrace Becerra’s dazzling, flavor-punched collection of recipes.
Written with a wonderful sense of humor and a great deal of heart, this cookbook debut is a first-rate introduction to the vibrant and appetizing world of Lebanese cuisine.
Following in the footsteps of Great British Bake Off alums Edd Kimber, Nadiya Hussain, and James Morton, Bhogal’s first cookbook delivers the stuff from which sweet baking dreams are made.
This bright and fun collection is just in time for spring, the opening of farmers markets, and planting of gardens and will become a go-to for folks looking for fresh vibrant veggie recipes.
Aptly demonstrated by the millions of views the author gets on her social media platforms, there is a definite appetite for Jawad’s healthy brand of Midwest meets Mediterranean style dishes.
Horn raises the humble chicken to its rightful place in the history of Southern cooking and at dinner tables with this collection of diverse and delicious recipes.
This is a wide-ranging and clearly written foray into the world of Asian-influenced vegan cuisine. An excellent addition for readers interested in plant-based meals.
Solomon’s easy and relaxed approach to vegetarian cooking and her stylishly formatted recipes make this a first-rate guide for U.S. cooks looking to give their vegetable dishes a bit of French je ne sais quoi.
Libraries with robust cookbook and lifestyle collections will want to consider this book. Readers who want to delve into regional Italian cooking will enjoy.
A rich achievement that should be a part of all library collections. It might not be a book everyone cooks from, but it will be one everyone learns from.
Home chefs will enjoy taking the journey from Buddhist temples to Michelin-starred kitchens, along with the recipes that explore the playful energy of fusion cooking and the essentials of Korean culinary traditions.
Reminiscent of an old-school church cookbook that features a little bit of everything, this beginner-friendly collection is best suited for home cooks looking for no-fuss, no-frills food.
Klopotenko’s passion for and pride in Ukrainian cuisine shine brightly in this insightful, illuminating cookbook, making it an outstanding introduction to the food and culture of this brave country.
You’ll scream, I’ll scream, we’ll all scream for the yummy ice cream treats offered up in this perfectly executed cookbook, which makes a superb culinary complement to The Perfect Scoop, by another Chez Panisse pastry alum, David Lebovitz’s
Wonderfully designed and illustrated, this is a delightful culinary tour, offering creative vegan twists on traditional Hong Kong foods that readers will be excited to devour.
A unique addition to the bar carts of cinephiles and cocktail enthusiasts alike. Film and cocktail enthusiasts looking for more inspiration may also enjoy Eddie Muller’s Noir Bar: Cocktails Inspired by the World of Film Noir.
This book is playful, reflective, and unintimidating, just like the perfect date, and cocktail enthusiasts will enjoy the tasty drink recipes while admiring the beautiful beverage photography.
Although the audio presentation is somewhat uneven, Grescoe’s message that the world is bettered by eating adventurously and well will delight listeners interested in sustainability.
Ambitious home cooks and armchair travelers alike will appreciate the insight and information Zee provides about the Chinese take on the most important meal of the day.
Both newbie cooks and old hands in the kitchen will want a copy of this smartly written cookbook that delivers a year’s worth of delicious dishes and invaluable culinary insight.
Few home cooks will be able to resist indulging in Bertinelli’s latest book, which exhibits the same non-cheffy, warm, welcoming approach to cooking found in Ina Garten’s and Rachael Ray’s equally popular cookbooks.
The message is important, and well delivered, but Bodrug has also created a cookbook vegans will treasure for the wealth of “I can make this; I am going to make that!” recipes that are sure to become standards.
Even with the bumper crop of excellent plant-based cookbooks available like Nick Sharma’s Veg-Table, readers will want to consider making room for this exuberant, enthusiastic guide to cooking vegetables with a bit of Italian flair.
While Anna Francese Gass’s excellent Italian Snacking covers some of the same culinary ground, cooks interested in fully exploring the wonderful world of Italian snacks will find Ferrari’s engagingly written and immensely informative guide irresistible.
This may find its audience with those seeking to create inclusive meals that will appeal to a variety of eaters, specifically those with certain food allergies or otherwise special diets.
An excellent, encouraging introduction to French home cooking by an author who combines the best culinary qualities of Gallic versions of Irma Rombauer and Fannie Farmer, with just a dash of Ratatouille’s beloved Chef Gusteau.
For those seeking a healthy mix of typical yet well-executed European-Jewish dishes, paired with less familiar while still intriguing options, this will be a sure hit.
Richards delves into the foodways of his ancestors and, in doing so, highlights the Afro-diaspora and its delicious culinary heritage in the U.S. and beyond.
Even among other excellent guides, like How To Grill Everything by Mark Bittman and Smokin’ Hot in the South by Melissa Cookston, Zien’s exuberantly written cookbook will encourage readers to let out their inner caveperson and throw something tasty on the barbie.
Bakers with some experience in the kitchen, especially fans of the Pioneer Woman brand of cookbooks, will find both culinary and philosophical inspiration in this sweet debut.
Snoop’s many fans will appreciate his latest recipe collection, but it’s also great for any home cook interested in preparing distinctive appetizers, cocktails, and main dishes.
Minj’s many fans are familiar with her theatrical skills and her biting sense of humor, but it’s her personal strength and vulnerability that shine through in this book. Readers will enjoy both her insight and her witty storytelling about the people and places that shaped her career.
This is an excellent collection of cocktail recipes for beginners or for readers looking to try out new recipes. Makes a great addition to any collection.
Written with the same love and care as Bill Smith’s Seasoned in the South and Vivian Howard’s Deep Run Roots, Dissen’s irresistible tome of culinary love will be food for thought for readers seeking a grounded guide to cooking.
Seneviratne (The Joys of Baking) offers bakes with inventive twists, presented alongside mouthwatering images that will encourage even the most hesitant of bakers.
Recipes that spotlight particular ingredients with vibrant tastes anchor this deeply personal refugee story and will remind readers of the power that food has to bring people together and help them heal.
Readers looking for a chance to dip into vegan recipes and libraries wanting to offer a wider variety of cookbook options will appreciate this offering.
James Peterson’s exhaustive Sauces continues to be the bible on this topic, but readers wishing to dip their culinary toes in to the world of sauces and sauce pairings will be well served by this excellent guide.
Even with the bounty of excellent vegetable-focused cookbooks that are available (such as Deborah Madison’s brilliant Vegetable Literacy and Abra Berens’s thoughtful Ruffage), this effortlessly entertaining and endlessly empowering book deserves its own spot in every kitchen.
Some of the recipes featured are complicated and have long prep times, so this cookbook is better suited for intermediate to advanced cooks with adventurous tendencies in the kitchen.