S.B.'s Reviews

I had a huge smile on my face (and sometimes tears in my eyes) turning the pages of this fantastic book that celebrates the future Hall of Famer, catcher Buster Posey. Full-page photos span his entire career with the San Francisco Giants, from his rookie season to his retirement at the end of last season, and celebrate moments, big and small, at the ballpark. Essays by Hunter Pence, Sergio Romo, and Matt Cain, among others, give insight into what it’s like being Buster’s friend and teammate and confirm that Posey is as humble as he is competitive. 28 is sure to thrill any Giants fan. 
—S.B.

Perelman excels at making accessible-but-interesting dishes that are delicious and satisfying. Her goal with her Smitten Kitchen blog has always been to create “recipes worth repeating” and although many of us believe she has already accomplished that (my stained and spattered copies of her first two books are testaments), it is the stated aim of her new book as well. And what a great collection it is! Standouts include Carrot Tarte Tatin, Crispy Oven-Pulled Pork, Fettuccine with White Ragú, Thick Molasses Spice Cookie, and Better-Than-Classic Pound Cake. No doubt, it’s a keeper.

—S.B.

California chef Tanya Holland (Brown Sugar Kitchen), showcases her inventive take on modern soul food and comfort classics in her fantastic new book. Local, sustainable, seasonal ingredients shine in dishes like Zucchini-Scallion Waffles with Toasted Pecan Romesco. Holland intersperses the recipes with stories about the African American migration from the Deep South to the West Coast. “The mix of personality, regional flavors, and history make for a winning combination.” —Publishers Weekly, starred review. 
—S.B.

I have been eagerly awaiting this debut cookbook from Maisonet, the first Puerto Rican food columnist in the US, and am thrilled that her bold (and often funny) voice is undiminished in Diasporican. As forces have dispersed generations of Puerto Ricans, food remains a vital thread—a connection that Maisonet explores through history, memory, and recipes. The result is a collection of delicious traditional dishes (with Taino, African, and Spanish influences) like Arroz con Gandules, pasteles, and the essential sofrito, as well as those that (by necessity or impact) incorporate ingredients from the diaspora. “A delicious journey through purpose, place, and the power of food.” —José Andrés.

—S.B.

I have dreamt of eating at Via Carota for years, but now have the beloved Greenwich Village restaurant's glorious new cookbook to satiate me. Simple and colorful Italian dishes take us through the seasons, including a lovely Insalata di Cocomero (watermelon, red onions, and mint) for summer and Fagioli all’Uccelletto (cannellini with sage, tomato, and sausage) for fall. A very special book that I imagine I’ll be cooking from for years.  —S.B.

I was completely captivated by this beautiful book—a deep dive into the history and science behind masa, the dough produced from stone-ground corn which is transformed into tortillas, tostadas, and so much more. Gaviria’s pursuit of flavorful corn began in 2014 and took him to Oaxaca, where he connected with farmers who have been growing high-quality, heirloom varieties for generations. With Masa, he shares the history, cooking processes, and recipes (including waffles!) of this versatile staple ingredient. A terrific and definitive guide. 
—S.B.

If you like bold flavors, lots of herbs, spices, chiles, and citrus, and mostly vegetable-based dishes, this collection is for you. Ixta Belfrage, who worked alongside Yotam Ottolenghi and coauthored a book with him, credits three countries for teaching her to love food: Italy, Brazil, and Mexico. In Mezcla (which means mix or blend), she celebrates the fusion of those cuisines (and more) with recipes for Everyday (Cheesy Polenta with Curried Onions), Entertaining (Chiles Rellenos with Salsa Roja Risotto) and The End (Miso Caramel Ice Cream Bomba). Exciting and dynamic food abounds! 
—S.B.

Pastry chef Claudia Fleming (of Gramercy Tavern fame and the author of the classic cookbook The Last Course) embraces the challenge of making stripped-down preparations truly delicious. Her recipes are simplified for home bakers but are probably still best suited for those who know their way around the kitchen. Sweet and savory recipes like Blackberry Shortcake, Chocolate Doughnuts with Espresso Glaze, and Potato Flambé Tart will send bakers running to their kitchens to preheat their ovens. 
—S.B.

Home gardeners will find so much to love in this beautiful new book, which profiles 20 gardens (and the people who designed them) across America. From those on vast amounts of land to those in small spaces, each modern home garden in the book is thoughtfully designed and tended to, whether filled with flowers, vegetables, potted plants, or any number of combinations. I found so many ideas and much inspiration (especially from the profile of Keith Robinson’s garden), but also just truly enjoyed reading about people who love gardening as much as I do. 
—S.B.

Written by a Bay Area landscape designer, this gorgeous guide to innovative and ecologically friendly gardens is great for anyone interested in green spaces—from home gardeners to landscape architects. Reinforcing the belief that thoughtful design and awareness of ecosystems lead to beautiful and sustainable gardens, the 20 featured projects utilize techniques like stormwater conservation, using no-mow ground cover, and planning for resilience, all without sacrificing beauty. Visually stunning and highly informative. 
—S.B.