There’s nothing quite like leftover birthday cake and coffee the morning after your birthday celebration. Especially when it’s the amazing birthday cake from Myers + Chang. It was a wonderful weekend of great food and even better friends!
Prepare yourself for some particularly droolworthy upcoming food and cookbook releases this spring!
Vegan cookbooks are so hot right now, and out of all of the amazing vegan cookbooks coming out this spring (notably: Hot for Food Vegan Comfort Classics and Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan) I’m most interested in Sweet Potato Soul from NYC-based blogger, personal chef, and cooking instructor Jenné Claiborne. Claiborne’s food looks amazing—comforting and substantial with beautiful colors, textures, and flavors.
Fermentation Revolution: 70 Easy, Healthy Recipes for Sauerkraut, Kombucha, Kimchi and More by Sebastien Bureau and David Côté (March 15th)
Fermentation is a continuing trend in cookbooks from 2017 and I can’t get enough of it! Kimchi is a must-have in my house and I make it in 8-lb batches way more often than I’d like to admit. (I use Maangchi’s recipe for anyone interested.) Fermentation Revolution is more than just fermented vegetables, but a wide range of recipes and techniques for fermenting fruits, sugars and honeys, grains, and more.
The Modern Kitchen: Objects That Shape the Way We Cook, Eat, and Live by Tim Hayward (April 3rd)
Think about all of the objects in your kitchen, from the much-loved wooden spoon to your fancy, pastel-colored Kitchen-Aid mixer; all of these items have a story. Through 100 familiar kitchen objects, The Modern Kitchen examines notions of gender, class, and more and provides a “portrait of our domestic lives.” It might seem a little obsessive for some, but the photographs and extensive information will hit the sweet spot for the kitchen collector or food geek who loves to stroll through the aisles of Crate & Barrel or Williams Sonoma.
The Perfect Cake: Your Ultimate Guide to Classic, Modern, and Whimsical Cakes by the Editors at America’s Test Kitchen (March 27th)
It wouldn’t be a real foodie-worthy list without a book from the editors at America’s Test Kitchen, and this one takes the cake! (Sorry, not sorry) The recipes range from sheet cakes and special occasion cakes to cupcakes, cake pops, and cheesecakes.
The Measure of My Powers: A Memoir of Food, Misery, and Paris by Jackie Kai Ellis (March 6th)
The jacket copy of The Measure of My Powers likens the book to Eat, Pray, Love, H is for Hawk, and Wild. That got my attention! Jackie Kai Ellis journeys to France, Italy, and the Congo to find herself, her happiness, and a path for a different kind of future. It sounds amazing, particularly her time at pastry school in Paris. Ellis is the founder of Vancouver’s Beaucoup Bakery and the leader of The Paris Tours, a culinary excursion group.
Feast: True Love In and Out of the Kitchen by Hannah Howard (April 1st)
Another powerful memoir coming out this spring is Feast: True Love in and Out of the Kitchen by Hannah Howard. Feast is a “compulsively readable memoir of a woman at war—with herself, with her body, and with food—while working her way through the underbelly of New York City’s glamorous culinary scene.” It looks like an incredibly heartbreaking must-read.
Hawker Fare: Stories & Recipes from a Refugee Chef’s Isan Thai & Lao Roots by James Syhabout with John Birdsall (January 23rd)
Chef James Syhabout has created an amazingly vibrant and personal cookbook dedicated to recipes for cooking home-style Thai and Lao dishes. With recipes ranging from sticky rice and Lao beef noodle soup to Lao minced pork salad, every single recipe looks exciting and delicious.
Between Harlem and Heaven: Afro-Asian American Cooking for Big Nights, Weeknights, and Every Day by JJ Johnson and Alexander Smalls with Veronica Chambers (February 6th)
Wow. Wow. Wow. This powerful and astounding cookbook is not about fusion cooking. It’s about the intersections of the African and Asian diasporas and how they have “criss-crossed cuisines all around the world.” Alexander Smalls and JJ Johnson have built this unique understanding of the Afro-Asian-American flavor profile in their renown and historic Harlem restaurants, Minton’s and The Cecil, and are now sharing over 100 recipes in Between Harlem and Heaven with readers and home cooks.
I love globe-trotting botanists! The Food Explorer tells the true adventures of David Fairchild, a late-nineteenth-century food explorer and botanist who traveled the world and introduced plants and crops such as kale from Croatia, mangoes from India, avocados from Chile, pomegranates from Malta, cotton from Egypt, and the cherry blossom tree from Japan, all to America.
Prosecco Made Me Do: 60 Seriously Sparkling Cocktails by Amy Zavatto (April 3rd)
This fun and beautifully illustrated collection of recipes will have you serving up some seriously sparkling cocktails. Also includes purchasing and serving tips and a guide to cordials, syrups, and liqueurs. It would make a really fun gift for the bellini lover in your life.
This post was originally published on Book Riot.
It’s a snow day here in Boston—the perfect weather for a hot soup. I immediately thought of Host the Toast’s Slow Cooker Mexican Street Corn Chowder recipe. It’s easy, flavorful, and creamy with a great kick! All of the credit for this amazing recipe and the pictures goes to Morgan at Host the Toast!
Delicious books that will pair nicely with all of your holiday plans. And they make fantastic gifts for the foodie in your life!
This is arguably one of the most important cookbooks to come out this year! Sean Sherman is a Oglala Lakota chef and the founder of The Sioux Chef, a company that not only creates and caters Native American cuisine but also educates the Minneapolis/St. Paul region on indigenous food. Sherman focuses on seasonal and indigenous ingredients (no European staples like flour and sugar) and the recipes reflect this—they look vibrant and mouthwatering. It’s not just a cookbook, though, and the personal stories and history in the book make it a real treasure.
Eight Flavors is a delightful and utterly fascinating culinary history of America. Historical gastronomist Sarah Lohman examines American history, culture, and what she calls the “changing culinary landscape” through eight flavors that she argues are influential to American cooking. The eight flavors are: black pepper, vanilla, chili powder, curry powder, soy sauce, garlic, MSG, and Sriracha. In each chapter she explores a flavor and the history of how it made its way to the American table.
The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty
I love a good food memoir and The Cooking Gene by Michael W. Twitty is a powerful and compelling memoir of Southern cuisine and food culture. Twitty traces his personal ancestry through food and cooking in this great mixture of stories, recipes, historical documents, genetic tests, and details from his own travels—it’s a combination of everything, but it comes together beautifully. And between the illustrations, the color photographs, and the recipes, it’s a striking book.
More than just a collection of profiles, Ten Restaurants That Changed America is a social and cultural history of “dining out in America.” Freedman discusses ten historically significant American restaurants and the history and events that shaped them (and that they in turn influenced.) The restaurants include: Delmonico’s, Antoine’s, Schrafft’s, Howard Johnson’s, Mamma Leone’s, The Mandarin, Sylvia’s, Le Pavillon, The Four Seasons, and Chez Panisse. It’s also a gorgeously designed book with photographs and menus scattered throughout.
I’m finishing this list like I’ll be be finishing off my Thanksgiving meal—with a glass of wine. Bianca Bosker’s Cork Dork is the perfect light, fun (but surprisingly informative) read for your holiday weekend. Bosker is no wine expert, but a tech journalist who decides to learn all she can about wine and try her hand at the Court of Master Sommeliers exam. Full of wine history, science, tastings, and more, Cork Dork is an immersive and obsessive, but ultimately delicious read.
This post was originally published on Book Riot.
The long-awaited memoir from culinary icon and food activist Alice Waters, Coming to My Senses: The Making of a Counterculture Cook, hit stands in September. To celebrate, I’ve collected ten memoirs written by remarkable women in the culinary world, from chefs and restaurateurs to food writers, cookbook authors, and more!
Coming to My Senses: The Making of a Counterculture Cook by Alice Waters—In this hotly anticipated memoir, Alice Waters reveals the beginnings of the legendary Chez Panisse.
Climbing the Mango Trees: A Memoir of a Childhood in India by Madhur Jaffrey—Madhur Jaffrey is without a doubt one of the most well-respected experts on Indian food and cooking. This delightful memoir of her childhood is a “testament to the power of food to evoke memory.”
Out of Line: A Life of Playing with Fire by Barbara Lynch—Barbara Lynch recounts her rise from her tough South Boston “Southie” childhood to her culinary empire today.
My Soul Looks Back: A Memoir by Jessica B. Harris—Jessica B. Harris is the author of numerous critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora. In My Soul Looks Back she looks back at “the vibrant New York City of her youth, where her social circle included Maya Angelou, James Baldwin, and other members of the Black intelligentsia.” Although it’s not strictly a food memoir, it’s a definite must-read.
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop—An extraordinary memoir of eating and cooking in China by celebrated British food writer Fuchsia Dunlop. (Note: With its scenes of Sichuanese food markets and elite Chinese culinary schools, and Dunlop’s honest look at the greed, corruption, and environmental impact of the industry, this memoir might be my favorite on the list.)
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing by Anya Von Bremzen—Food writer Anya Von Bremzen eats and cooks her way through seven decades (and three generations) of the Soviet experience, “brilliantly illuminat[ing] the history and culture of a vanished empire.”
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton—One of the most popular and bestselling chef memoirs, Gabrielle Hamilton’s Blood, Bones & Butter is a raw and intimate account of Hamilton’s life and the unconventional journey that led to the opening of her restaurant Prune.
Love, Loss, and What We Ate: A Memoirby Padma Lakshmi—“A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera.”
Tender at the Bone: Growing Up at the Table by Ruth Reichl—In my notes I’ve written “Pick one Ruth Reichl memoir (How??!!).” I picked Tender at the Bone, Ruth Reichl’s coming-of-age story about her family and her passion for food, but I’d recommend all of her beautiful memoirs.
I Hear She’s a Real Bitch by Jen Agg—Toronto-based restaurateur Jen Agg is a force to be reckoned with and her memoir is an equally compelling story of food, business, and the need for change in the restaurant industry. It’s “more than just a story about starting a restaurant: it is a rallying cry for a feminist revolution in the culinary world.”
Check out the full post on Book Riot.