Cooking & Food Writing from the 2012 Winter Newsletter

It has been my great fortune to cook from an advance copy of this highly anticipated cookbook for a couple of months prior to its release—and I am delighted to say, without hesitation, that it is fantastic! Smitten Kitchen recipes have been part of my repertoire for years, thanks to Deb’s blog, but this is an (almost) entirely new collection of scrumptious soups, salads, vegetables, main dishes, and desserts. (Heavens, the desserts!) Perelman believes that cooking should be a pleasure, and that the results should be delicious every time. With The Smitten Kitchen Cookbook, they are. (Don’t miss our event with Deb Perelman on November 4th! )

I absolutely love eating Vietnamese food, but don’t make it myself often enough. That will no doubt change with the publication of this new book by Charles Phan, award-winning chef/owner of the wonderful San Francisco restaurant The Slanted Door. Written for the home cook, it is filled with irresistible, authentic recipes for soups, street food, and steamed, braised, stir-fried, grilled and fried dishes. “A truly magical and illuminating journey into the cooking of Vietnam.” —James Oseland, Saveur magazine.

In her new book, award-winning food writer Bee Wilson provides a witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects—like knives, forks, pots, and pans—that we often take for granted. “This is mouthwatering history: broad in scope, rich in detail, stuffed with savory food for thought.” —Publishers Weekly, starred review

How great would it be to visit the kitchens of America’s best chefs and observe, take notes, ask questions, and essentially learn from the masters? Adam Roberts got to find out. Alice Waters, José Andrés, Lidia Bastianich, and Jonathan Waxman are among the 50 chefs who shared their tips and tricks—like how to properly dress a salad, improve your knife skills, stir-fry in a wok, and bake a no-fail piecrust—with the ever-curious, friendly, and enthusiastic Roberts. “Adam Roberts is an original: smart, funny, talented, endlessly inquisitive, an A student and, happily for us, an A+ teacher. Everyone from beginner cooks to sure hands will learn something new on each page.” —Dorie Greenspan

One of my favorite parts from my trip to Jerusalem was the massive daily farmer’s market—blocks devoted to fresh fruits and vegetables, fish, and rotisserie meats, galore! And, of course, stands brimming with falafel, hummus, and kabobs. When I heard that Yotam Ottolenghi was releasing a cookbook based on this vibrant city, I immediately started salivating, remembering the delicious recipes I loved from last book, Plenty, such as the Jerusalem artichokes with Manouri and basil oil.

Keller (The French Laundry) is the only American to be awarded simultaneous three-star Michelin ratings. Sebastien Rouxel is his executive pastry chef at his bistro, Bouchon. So you can bet that this book is filled with extravagant recipes and dazzling photographs of their ingenious efforts to redefine the world of baking. There are French classics like baguettes, macarons, and mille-feuilles, as well as Keller’s pioneering takes on Oreos and Hostess Ho Hos. This is not a book for the casual baker: Bouchon’s style is all about uniformity and perfection.

For someone like me who can’t go a day without my caffeinated delight, this book is a must-have. The founder of the fantastic Blue Bottle Coffee Company, one of the country’s leading artisan roasters, shares methods for brewing the best possible cup at home as well as advice on roasting your own beans. Mouth-watering recipes for any kind of yummy treat that you might want to accompany your steaming hot mug are also included. This book will raise the bar for anyone determined to brew that absolutely perfect cup of coffee!

Lindgren and Accarrino celebrate the regional traditions and exciting innovations of modern Italian cooking in this gorgeous new cookbook and wine guide. “Shelley Lindgren has done it again. First, there was her restaurant A16 and a stunning cookbook emerged from that still- marvelous restaurant. Then came SPQR. With the remarkable talent of chef Matthew Accarrino, it has become one of San Francisco’s finest restaurants.” —Matt Kramer

Burma has had the cookbook world buzzing for months, and deservedly so. Naomi Duguid, coauthor of numerous award-winning cookbooks, including Hot Sour Salty Sweet (James Beard Cookbook of the Year), has traveled in Burma since 1980. In her new book, she introduces the food of a culture unfamiliar to many in the West. Featuring flavor staples such as shallots, turmeric, limes, fresh greens, chiles, fish sauce, shrimp paste, and fresh herbs, Burma has a rich, complex cuisine that absorbs the influences of its location: the crossroads between China, India, and the nations of Southeast Asia. The best way to learn about a culture is through its food, and Duguid is a superb guide.

“We cook every day. We are home cooks hungry for good food, so we cook. We make lunch and dinner and, as often as not, breakfast, too. And sometimes we make breakfast for dinner.” The fantastic duo behind Canal House, who publish an annual series of three small seasonal cookbooks, have now come out with their first big cookbook—and heavens, is it wonderful. Melissa and Christopher love the everyday practice of simple cooking and the enjoyment of eating, and that spirit comes shining through in this collection of delicious recipes and gorgeous, inspiring photographs. This is a cookbook to use and savor.