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Amazon.com's 2013 Best Cookbooks & Food Writing Books
Fri Nov 08, 2013 1:55 pmForum Host
Hanukkah and Christmas are coming. There's still time to peruse this list and order before the holiday season picks up speed. There's something here for everybody!
[size=10]The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast.
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites.
Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse.. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere.
In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yettotally surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in “Vegetables to Envy” range from a South Indian dish of cabbage with black mustard seeds to French grandmother–style vegetables. “Strike While the Iron Is Hot” is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.
Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South.
The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.
Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry.
Ree Drummond—accidental country girl, award-winning blogger, Food Network personality, and #1 New York Times bestselling author—presents The Pioneer Woman Cooks: A Year of Holidays, a fantastic collection of recipes, photos, and homespun humor to help you celebrate all through the year.
Ree shows you how to ring in your favorite holidays with inspired menus for breakfasts, brunches, lunches, dinners, parties, deliveries, and feasts, accompanied by fun instructions and hundreds of her signature step-by-step photos. Filled with creative and flavorful ideas for intimate dinners, group gatherings, and family meals, The Pioneer Woman Cooks: A Year of Holidays includes dozens of mouthwatering dishes (with nineteen recipes for Thanksgiving alone!), helping home cooks create a variety of delights.
In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.
Well Fed 2: More Paleo Recipes For People Who Love To Eat is the follow-up to the deliciously popular Well Fed -- by ''The Clothes Make The Girl'' blogger Melissa Joulwan -- and it's packed with even more internationally-inspired recipes, mouth-watering photos, and easy meal ideas.
All 200 recipes and Quick Meal ideas in Well Fed 2 are made with zero grains, legumes, soy, sugar, dairy, and alcohol -- without sacrificing fun and flavor. The recipes are easy to prepare and were tested extensively so they work every time -- and so you don't have to spend all your free time in the kitchen.
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. Ricker has since gone on to open five more wildly popular Pok Pok restaurants, and today he is considered one of the leading American voices on Thai cooking.
In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings.
Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.
Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog WhiteonRiceCouple.com. Inspired by their love of cooking, growing vegetables and over 38 fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful ,offers 100 seasonal, flavorful, and approachable recipes, 90 of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Shrimp Salad, Blood Orange Bars and Gin Cocktail with Pomegranate & Grapefruit are just a few examples of recipes that are inspired from their garden bounty.
With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever.
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.
SEASONS builds on the trend for cooking with whichever ingredients are in season, which means you will always be eating beautifully fresh food. Designed with Donna′s usual flair for food styling, SEASONS features more lifestyle than Donna′s previous books, giving readers tips and suggestions for how to enjoy the best of each season.
Valerie Gordon has provided Angelenos with award-winning sweets and baked goods from her boutique in Silverlake and her booths at the Santa Monica and Hollywood farmers’ markets. With two restaurants opening in 2013 and this comprehensive cookbook filled with her beloved recipes, now even more people can eat and bake the Valerie way. Favorite desserts like petits fours, cakes, truffles, and cookies have been perfected with the addition of candied rose petals, atomized chocolate, fleur de sel, matcha tea, and other special ingredients.
A Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking."
Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions.
Food Network’s most beautiful star reveals her secrets for staying fit and feeling great in this gorgeous, practical book with healthy recipes including nutritional information, and personal lifestyle and beauty tips.
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