S.B.'s Reviews

The timeless words of trailblazer Audre Lorde never fail to move, challenge, and inspire me. This stellar collection, edited by Roxane Gay, showcases the breadth of Lorde’s poems and prose as she speaks to motherhood, race, patriarchy, white feminism, and the fight for justice. For those new to Lorde’s thoughtful and brilliant work, Selected Works is a great introduction, and for those of us who are already admirers, it is an essential addition to our shelves. — S.B.

McGee, author of the culinary science classic On Food and Cooking, explores the world of smell in his new book, Nose Dive. In this sensory-filled adventure, he combines hard science, biology, chemistry, and personal observation, to take readers on an accessible ride through the world of scent—from the everyday (cut grass) to the delightful (vanilla) to the unpleasant (rotten eggs). A great read for fans of Michael Pollan and Bill Bryson or anyone curious about why things smell the way they do. — S.B.

In an attempt to find a garden that was more manageable, Dickey said goodbye to her beloved and celebrated 3-acre garden, Duck Hill, and moved to a 17-acre site. Although much larger in size, the new plot is much less work because she is gardening it in a different way, one more in tune with nature. Uprooted is wonderfully written, and I really enjoyed reading about Dickey’s decision-making processes regarding ideology, planning, and plant selection. Engaging and beautifully illustrated, this is a treat for gardeners.  — S.B.

Windcliff is a beautiful book about world- renowned plant collector Daniel Hinkley’s two iconic private gardens, Heronswood and Windcliff, both in Washington, and how one begat the other. Part memoir and part hands-on gardening book, Windcliff showcases Hinkley’s gorgeous, harmonious, low-water plantings, which overlook Puget Sound. His passion for plants is infectious and Claire Takas’s photography is breathtaking. This inspiring book is one to cherish.  — S.B.

In his newest cookbook (and surefire hit), bestselling author Yotam Ottolenghi teams up with colleague Ixta Belfrage to explore vegetable cooking by focusing on three key elements: process, pairing, and produce. The result is an exciting collection of 100 vegetarian recipes (more than half are vegan) with an emphasis on Italian and Mexican ingredients and techniques. Gorgeous and enticing (Miso Butter Onions! Spicy Mushroom Lasagna!), this collaboration will make Ottolenghi fans super happy. — S.B.

Somali chef Hawa Hassan, in collaboration with Julia Turshen, has brought together the recipes and stories of grandmothers from eight African countries that touch the Indian Ocean in this transporting book. In Bibi’s Kitchen is absolutely filled with great food, but my favorite parts are the interviews with the grandmothers, who speak to the meaning of home and the importance of passing on food traditions. Beautiful in every way. — S.B.

Nik Sharma’s debut cookbook, Season, is one of my all-time favorites, and now he has wowed me once more with The Flavor Equation. Sharma trained as a molecular geneticist before embarking on a culinary career and he brings those two fields together in this fantastic book on kitchen science. Sharma’s stunning photographs and his enticing recipes and fascinating text make this an irresistible choice for fans of Salt, Fat, Acid, Heat (who isn’t?!) or anyone interested in understanding how delicious food is created. — S.B.

Caroline Eden has followed up her award- winning book Black Sea (which featured Odessa, Istanbul, and Trabzon) with another excellent travelogue with recipes, Red Sands. Venturing into Central Asia (Kazakstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan), Eden traverses mountains, sand dunes, and cities, and writes of the people, history, and culinary culture of the region. I love learning about a new-to-me part of the world through its food, and Eden is an excellent guide. Her captivating prose is matched by the book’s exquisite photography. — S.B.

The incomparable Ina Garten has a new collection of comfort food recipes that arrives just when we need it the most. Who wouldn’t feel better with a slice of Tomato & Goat Cheese Crostata (it’s excellent!), a serving of Maple-Roasted Acorn Squash, or a bowlful of Creamy Tomato Bisque? “Food has an almost magical ability to comfort us, soothe us, and bring us together,” she writes. Thankfully, Ina Garten continues to show us the way.  — S.B. 

“Black food is not just one thing. It is an energy. A force.”

In The Rise, Samuelsson honors and explores Black foodways in a unique and powerful way—by weaving discussions about history and culture with recipes created in honor of Black chefs and people he admires. (A profile on New Orleans legend Leah Chase, for example, is followed by a recipe inspired by her gumbo.) The Rise is a joyous celebration of the breadth, depth, and diversity of Black cooks, where everyone’s invited. Don’t miss this fantastic book! — S.B.