Winter Newsletter 2023 Cookbooks & Food Writing

Nik Sharma, one of my favorite culinary authors (Season, The Flavor Equation), returns with a vegetable-focused collection that is big on flavor. Like his previous books, Veg-table is a visual knockout (he is an incredible photographer) that is packed with both great information and great food. I was hooked from the very first recipe (Golden Za’atar Onion Rings with Buttermilk Caraway Dipping Sauce) and have so many favorite new dishes. Sharma continues to expand my knowledge and my palate in the best possible way.

—S.B. 

Don’t miss our event with Nik Sharma on October 29th. For more details, click here. 

Sohla El-Waylly has written a fantastic book for cooks of all levels who want to learn skills and the hows and whys behind them. Equal parts savory and sweet, Start Here covers foundational techniques like seasoning, braising, browning, and caramelizing, and includes terrific recipes, from familiar (Simple Chicken Noodle Soup) to new (Cherry Pumpernickel Pie). I love a million things about this book—El-Waylly’s humor and reassurance, her ability to give context not just instructions, the “What the Hell Happened?” sidenotes—and know you will, too. Go get this book already! 

—S.B.

In this encyclopedic collection of recipes from all over Latin America, we are shown some of the vast array this cuisine has to offer. Broken down into categories that cover essential dishes as well as recipes that are as detailed as they are accessible. From recipes all centered around corn, to meat, to tortilla dishes, to various caldos and salsas, Latinísimo has it all and I can’t wait to cook from it all year long! Spanish version also available. 

—Andrea

This is the ultimate tome of classic baking. During the pandemic, award-winning cookbook author and restaurateur Nancy Silverton became obsessed with making the perfect versions of our favorite comfort recipes, including cookies, pies, cakes, and scones. Gathered here, each recipe is clear, concise, and doesn’t require a bunch of rare ingredients! My family devoured the New York Crumb Cake, and the brownies are truly addicting. An excellent reference for bakers of all levels. 

—Ivy

For the Culture is a beautiful collection of interviews with Black women in food—chefs, bakers, mixologists, culinary historians—prefaced by short essays about five phenomenal women, including Edna Lewis and Leah Chase, “on whose shoulders we stand.” More than 60 women share insights about their work and the lessons they have learned, and answer questions about how they care for their mental health, what their favorite things are to eat and drink, and so much more. An absolute treasure of inspiration, plus some bonus recipes! 

—S.B.

In Chími Nu’am, Sara Calvosa Olson presents 70 delectable recipes that bring California's Indigenous cuisines to modern kitchens. The cookbook showcases Olson’s inventive takes on Native food styles from across California, following the seasons with rich Indigenous ingredients. It includes guidance on acorn preparation, traditional protein uses, and mindful sourcing. With more than 100 photographs, this accessible and politically attuned book adds warmth and mouth-watering aromas to any kitchen. 

—Kristina

“Why eat mediocre food when it could be stupendous?” Molly Baz (Cook This Book) is a maximalist—not in a gluttonous way, but rather in cooking and eating bold food with big personality. She’s also all about having more fun and more confidence in the kitchen, and she makes her case convincingly in her new cookbook. Along with the advocating she does for liberal seasoning, cranking the heat, and making condiments your BFFL, Baz provides recipes for snacks, drinks, dinner, salads, and sides, like Crispy, Crunchy Brocc & Grains with So. Much. Mint. and Peach & Pickled Pepper Panzanella. Definitely not boring! 

—S.B.

Stunning photography accompanies heartfelt writing from San Francisco chef Sylvan Mishima Brackett in Rintaro. While many recipes and techniques (organized in the Japanese manner by cooking method) will require practice to perfect, elevated dishes live next to weeknight meals, with basics throughout that can easily be adapted. Brackett shares thoughtful guidance and clearly written recipes, as well as absolute joy for food that weaves together the cuisine of a Japanese Izakaya by way of California.

—Jocelyn

I thoroughly enjoyed reading and cooking from Kung Food, which is filled with dishes, guided by memory and nostalgia, that capture Kung’s story. Born in LA, raised in Hong Kong and Toronto and now living in Detroit, Kung embraces his “third culture” identity and shares Chinese diasporic cooking that doesn’t try to be authentic to anyone but himself. Packed with recipes for everything from spice blends to snacks (the Pork Chop Buns are so good!), soups to dumplings, and stir-fries to sweets, this is a creative and exciting collection. 

—S.B.

Toni Tipton-Martin, award-winning author of Jubilee and The Jemima Code, returns with a fascinating look at the history of Black mixology. Tipton-Martin shares recipes and tips and tricks from sources as diverse as Atholene Peyton’s 1906 recipe collection and today’s hip-hop artists Snoop Dog and T-Pain. Juke Joints, Jazz Clubs, and Juice includes drinks like Jerk-Spiced Bloody Mary, Blackberry-Ginger Bourbon Smash, Cognac, Coffee & Cream, and Orange-Cherry Drop, all inspired by these creative (and often unrecognized) mixmasters. Anyone with a love of libations or an interest in drinking culture will relish this book. 

—S.B.