S.B.'s Reviews

The newest book from best-selling chef Yotam Ottolenghi is packed with more of the Middle Eastern–flavored, vegetable-focused food that he is known (and loved) for, but all of the recipes are either quick to make, use few ingredients, or can be made ahead. If you think that sounds too good to be true, fear not: Ottolenghi Simple absolutely delivers. This outstanding collection is filled with food that you’ll want to eat all the time—and with the easy-to-follow recipes, you can. - S.B.

I don’t know how Ina Garten does it, but she’s out with her eleventh Barefoot Contessa cookbook, and it is as awesome as ever. From seriously delicious appetizers (Warm Dates with Blue Cheese and Prosciutto) to fabulous salads, sides, and main dishes (Chicken Thighs with Creamy Mustard Sauce), Garten excels at putting together recipes that are super appealing, doable, and delicious. I just can’t quit her—and would never want to try. - S.B.

I have been eagerly awaiting this cookbook since I started reading San Francisco Chronicle columnist Nik Sharma’s blog A Brown Table. Sharma, who was born in Bombay, brings flavors and techniques from different countries and cultures to his cooking. His food (not to mention his stunning photography) is impossible to resist, and I think he is going to have a huge impact on how many Americans cook, the way that Yotam Ottolenghi has in the past decade. This book is a knockout, filled with outstanding recipes like Fingerlings with Crispy Sage & Garlicky Kefir Crème Fraîche, and Pulled Pork Tacos with Apple and Serrano Slaw. - S.B.

Numerous recipes from Julia Turshen’s previous book, Small Victories, are on permanent rotation at our house, and I anticipate the same thing happening with Now & Again. Turshen has a love for leftovers and her latest collection is filled with recipes for terrific original dishes (like Stuffed Mushrooms with Walnuts, Garlic & Parsley), and suggestions for turning leftovers into something new (Penne ai Fungi). Organized by season, then by occasion, this book is packed with delicious food you’ll want to eat again and again. - S.B.

Everything about this cookbook is beautiful, from the photography to the writing. Whether about the showstopping Tahcheen-E-Morgh (Baked Saffron Yogurt Rice with Chicken) topped with barberries and pistachios or the everyday Masst-O-Khiar (Yogurt Cucumber), Deravian’s descriptions of the aromas and flavors of her family’s Persian food make these recipes irresistible. Prepare to be seduced. - S.B.

Dorie Greenspan is a renowned baker but she is also a fantastic cook (as evidenced in her previous book, Around My French Table, which won the IACP Cookbook of the Year award). In Everyday Dorie, she shares recipes for the kinds of food she likes to make for herself, her friends, and her family every day—from soups and salads to vegetable and meat dishes and, happily, desserts. Greenspan is charming and unpretentious (both on and off the page), and her joy is infectious. You’ll wish you were a guest at her house, but this is the next best thing. - S.B.

Growing up, our family celebrated special occasions by going out for Basque food. The food was delicious, and the people, warmth, and atmosphere cast their spell. I am forever trying to make that magic when I cook Basque food at home, and this new book will be a great assist. Chef Frank Stitt says, “Basque Country is one of the most heartfelt, exciting books on food I’ve seen; Marti Buckley makes you fall in love with the unique, real, and rustic flavors and textures of Basque Country, where the pursuit of something great to eat is given cult-like status. There is a purity and honesty to the writing and to these recipes. I will cook from and return to this book time and time again.” - S.B.

Anyone who likes to bake—whether a beginner or an expert—would likely be thrilled to have this book. Like its predecessor, Food52 Genius Recipes, it is a collection of gems from a wide range of sources (from home cooks to famous chefs) that have been so thoroughly tested that they’re practically infallible. Slam-dunk desserts include birthday cakes, brownies, cookies, cobblers, and ice cream. I love the variety of sweets and that they are all given equal billing, whether they come from culinary legends (like François Payard) or someone’s grandma. Genius is genius, after all. - S.B.

It’s hard to score reservations at the Michelin-starred San Francisco restaurant that Eater says serves “wildly inventive and consistently delicious food,” but you can get favorite recipes from the first few years of Rich Table being open and read about the history of the restaurant in this warm and personal cookbook. Spanning salads, vegetables, meat and fish, pasta dishes, sweets, and drinks, this showcase of innovative food will inspire home cooks and professional chefs alike. - S.B.

Bestia is filled with recipes for the rustic Italian dishes—pasta, pizza, charcuterie, desserts, and more—that have Bestia patrons lining up around the block in LA. At the restaurant, they pack their food with flavor by doing a lot of prep work, which is evident in their cookbook. There is plenty in Bestia to challenge experienced cooks (say, smoking, dehydrating, and grinding anchovies) but there is also a wealth of recipes that home cooks can take on and be richly rewarded for. - S.B.