Featured Books
-
.
New World Sourdough
By Bryan Ford
Published by Quarry Books
Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford’s (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort.
Ford’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like:
- Pan de Coco
- Pita
- Pizza dough
- Challah, Focaccia, and Pullman loaves
Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.
-
.
Cool Beans
By Joe Yonan
Published by Ten Speed Press
After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.
Joe Yonan, food editor of the Washington Post, provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrilling dinners, lunches, breakfasts—and even desserts!
.
-
.
Dirt
By Bill Buford
Published by Knopf Publishing Group
Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking—or at least get to the bottom of why it is so revered—he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes—this time with his wife and three-year-old twin sons in tow—to Lyon, the gastronomic capital of France. Studying at L’Institut Bocuse, cooking at the storied, Michelin-starred La M re Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed—with proving himself on the line, proving that he is worthy of the gastronomic secrets he’s learning, proving that French cooking actually derives from (mon dieu) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself—and us—in his surroundings, Bill Buford has written what is sure to be the food-lover’s book of the year.
-
.
Sheet Pan Chicken
By Cathy Erway
Published by Ten Speed Press
Sheet Pan Chicken is a fresh, modern approach to cooking dinner all on one pan. These aren’t ordinary protein and potatoes dishes—they’re internationally-inspired recipes for roasting whole chickens, chicken breasts, legs, thighs, and wings but also chicken meatballs and chicken skewers. With Coriander-Crusted Chicken with Crispy Chickpeas and Pomegranate, Thai Yellow Curry Chicken Thighs with Cucumber Relish, Chicken Katsu with Plum Sauce, and much more, you’ll elevate your dinner game with new flavors and techniques while enjoying the ease of one-pan cooking.
James Beard Award-winning writer Cathy Erway covers the globe with her ingenious recipes and also those contributed by chefs Melissa Clark, Jenn de la Vega, Von Diaz, Pati Jinich, Yewande Komolafe, Preeti Mistry, Leela Punyaratabandhu, and Louisa Shafia. Also included are recipes for delectable sides, salads, and sauces to round out these mouthwatering and winning chicken dinners.
.
