The best gatherings are simple, yet somehow special. They might begin with an impromptu picnic after shopping at the farmer’s market or a late lunch with neighbors that stretches into cocktails under the stars. Whatever the occasion, this picture-perfect cookbook shows how to turn any meal into a delectable affair. These effortless recipes for brunch, teatime, happy hours, picnics, potlucks, and dessert all include a whimsical twist: a few slices of French toast doused in lavender syrup, rainbow chard empanadas served with pistachio crema, or a vibrant purple cauliflower hummus. With tips on creating an inviting table, stocking a pantry to make last-minute nibbles, and packing delicious parting gifts for guests, Food with Friends will inspire any get-together, however large or small.
Danielle Chang / LUCKY RICE
O, The Oprah Magazine's Cookbook of the Month Yahoo! Food's Cookbook of the Week
In Lucky Rice, Danielle Chang, founder of the festival of the same name—which brings night markets, grand feasts, and dumpling-making sessions to America's biggest cities—feeds our obsession for innovative Asian cuisine through 100 recipes inspired by a range of cultures.
Here, comfort foods marry ancient traditions with simple techniques and fresh flavors—and include a few new classics as well: chicken wings marinated in hot Sichuan seasonings; sweet Vietnamese coffee frozen into pops; and one-hour homemade kimchi that transforms pancakes, tacos, and even Bloody Marys. With a foreword by Lisa Ling, this lushly photographed cookbook brings the fun and flavors of modern Asian cooking to your kitchen.
Carla Bartolucci / EINKORN
Discover the many uses for einkorn, an ancient and healthy form of wheat that proves perfect for people with gluten sensitivity, in these 100 recipes--from savory breads to sweet cakes--for the grain and its flour.
Einkorn is one of the earliest forms of cultivated wheat, with wild strains that can be traced all the way back to the Fertile Crescent. Because of its lack of high molecular weight proteins, many in the gluten-free crowd have found that they can still enjoy einkorn without experiencing the same allergic reactions or uncomfortable side effects that comes with conventional wheat. Now Carla Bartolucci, founder of the Jovial line of organic heirloom foods, shares 100 recipes for einkorn-based foods. Baking with einkorn produces much more flavor than regular wheat, and allows gluten-free home cooks to make recipes they can enjoy without aggravating any gluten sensitivities or overhauling their baking techniques. In these breads, crackers, breakfasts, desserts, pizzas, and other main dishes, you'll see how this versatile grain can be the key to cooking as you would with conventional wheat.
Adam Sobel / STREET VEGAN
Meat-free meals revamped by the Cinnamon Snail, the vegan food truck with a cult following
What’s the secret behind the Snail’s takeover of New York City streets? In all kinds of weather, vegetarians, vegans, and omnivores alike queue up for sandwiches piled high with brown-sugar glazed seitan and ancho chili aioli, and pancakes topped with fresh figs, chamomile-blood orange syrup, and pine nut butter. Now truck founder Adam Sobel ditches his wheels and brings his addictive food straight to your kitchen, including bigger plates like rosemary-crusted tofu, tarragon garlic bread pudding, spicy beer-battered tofu wings, and tempeh empanadas. Of course, he also shares the recipes for the truck’s famously delicious doughnuts and pastries, flavored with everything from peanut butter chocolate ganache to lavender, black tea, and tamarind. And he blows the lid wide open on the challenges of working on a food truck— negotiating parking tickets with doughnuts, culinary fender benders, and still finding ways to infuse his food with imagination, love, and just a pinch of perspective.
Street Vegan brings the energy and passion of the Cinnamon Snail’s creative cooking from truck to table, and gives everyone meatless meals worth celebrating.
Bruce Weinstein & Mark Scarbrough/THE GREAT BIG PRESSURE COOKER BOOK
The ultimate in pressure cooker books--with recipes for breakfasts, soups, mains, grains, vegetables, and desserts--each adapted for stovetop or electric models.
The old-fashioned pressure cooker has been rediscovered by modern home cooks, both for its quick-cooking powers (dried beans are perfectly soft in 35 minutes; risottos are tender in 20 minutes) and for its ability to infuse foods with intense flavor (carrots become sweeter, meat more savory). The Great Big Pressure Cooker Book has recipes for every device, stovetop and electric, no matter the manufacturer. Whether you're seeking an adventurous array of spices, found in dishes such as Cherry Chipotle Pulled Chicken or Smashed Sweet Potatoes with Pineapple and Ginger, or pure comfort food, like French Toast Bread Pudding or Classic Pot Roast and Potatoes, you'll find the perfect recipe--each labeled by level of ease--to feed your family. This is the only pressure cooker book you'll ever need.
Bryan Petroff and Doug Quint / BIG GAY ICE CREAM
Welcome to Big Gay Ice Cream’sdebut cookbook,a yearbook of ice cream accomplishments—all the recipes you need to create delicious frozen treats.
• New to making ice cream at home? Never fear—freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlor. • Sophomore year kicks it up a notch with tasty sauces and crunchy toppings. • Junior year puts your new skills to work with shakes, floats, and sundaes inspired by some of Big Gay Ice Cream’s top-selling treats, including, of course, the Salty Pimp. • In Senior year, get serious with outrageously delicious sorbets and ice cream recipes.
Along the way, you can enjoy Bryan and Doug’s stranger-than-fiction stories, cheeky humor, vibrant photography and illustrations, and plenty of culinary and celebrity cameos (including an introduction by Headmaster Anthony Bourdain).
Nancy Cain / AGAINST THE GRAIN
Revolutionary all-natural recipes for gluten-free cooking--from the owner of Against the Grain Gourmet.
Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family's favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. InAgainst the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes. For any of these cookies, cakes, pies, sandwiches, and casseroles, you use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables. Whether you're making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll be able to use ingredients already in your pantry or easily found at your local supermarket. With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.
Gabriele Galimberti/IN HER KITCHEN
In a gorgeous keepsake volume based on the slideshow that captured the world’s attention, Gabriele Galimberti’s beautiful portraits of grandmothers from all over the world with their signature dishes stunningly illustrates the international language of food and family.
On the eve of a photography trip around the world, Gabriele Galimberti sat down to dinner with his grandmother Marisa. As she had done so many times before, she prepared his favorite ravioli—a gesture of love and an expression of the traditions by which he had come to know her as a child. The care with which she prepared this meal, and the evident pride she took in her dish, led Gabriele to seek out grandmothers and their signature dishes in the sixty countries he visited. The kitchens he photographed illustrate both the diversity of world cuisine and the universal nature of a dish served up with generosity and love. At each woman’s table, Gabriele became a curious and hungry grandson, exploring new ingredients and gathering stories. These vibrant and intimate profiles and photographs pay homage to grandmothers and their cooking everywhere. From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her Roasted Spiced Chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables from China, slow-roasted ratatouille from France, and a decadent toffee trifle from the United States. Taken together or bite by bite, In Her Kitchen taps into our collective affection for these cherished family members and the ways they return that affection.
In Her Kitchen is an evocative, loving portrait of the power of food and family, no matter where in the world you sit down for dinner.
Lee Brian Schrager / FRIED & TRUE
Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food.
Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include:
--Hattie B’s Hot Chicken --Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise --Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy --Jacques-Imo’s Fried Chicken and Smothered Cabbage --The Loveless Café’s Fried Chicken and Hash Brown Casserole --Blackberry Farm’s Sweet Tea–Brined Fried Chicken --Charles Phan’s Hard Water Fried Chicken --Thomas Keller’s Buttermilk Fried Chicken --Wylie Dufresne’s Popeyes-Style Chicken Tenders and Biscuits
Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.
Above is an overview of book titles for which I served as acquiring and/or developmental editor during my time at Alfred A. Knopf and Clarkson Potter. As of January 2019, I am also serving as managing editor of the food studies journal Gastronomica.