S.B.'s Reviews

Can a superstar chef produce a relatable, fresh, and fun cookbook for home cooks? In the case of local three-Michelin-star chef David Kinch, the answer is a resounding yes! Kinch and coauthor Devin Fuller share the delicious food that Kinch enjoys eating and making for friends and family on his days off, and they throw in some awesome music recommendations, too. The dishes, from Citrus & Almond Salad to Salmon with Soy & Ginger to Roast Chicken, are unfussy and just fantastic, and the cocktail recipes and gorgeous photos (taken right here in Santa Cruz!) are the icing on the cake. — S.B.

“A cookbook can serve simply as a compendium of recipes or it can offer a story of a people and a place.” Bress ’n’ Nyam (“bless and eat”) certainly does the latter. This absolutely captivating book celebrates the Gullah Geechee heritage of Matthew Raiford, who is the sixth generation to farm the lands in coastal Georgia. He left the South at 18, vowing to never come back; joined the military; enrolled in culinary school; and even apprenticed at UCSC’s Center of Agroecology & Sustainable Food Systems before returning home with his “arms wide open.” Now he is sharing his community’s rich culinary traditions through stories and recipes for shellfish, seafood, rice, pork, greens, sweets, and more. Don’t miss this very special book. — S.B.

If I could, I would put a copy of a Julia Turshen cookbook in the hands of every home cook. Her food is so approachable, delicious, and easy to make that I find it impossible that she’s not a household name. From meatballs to vegan chili, waffles to coffee cake, this new collection of comfort food recipes, made from affordable and easy-to-find ingredients, is fantastic! — S.B.

Acclaimed Oaxacan chef and restaurateur Alejandro Ruiz shares his pride for his native cuisine in this beautiful new book. Filled with recipes for classic dishes—including salsas, moles, and tamales—as well as Ruiz’s own creations, The Food of Oaxaca also includes essays on Oaxacan culture and traditions, a guide to eateries in the region, and an extensive glossary and index. This is a vibrant celebration of a delicious and distinctive cuisine. — S.B.

This absolutely glorious guide to selecting, preparing, and cooking vegetables, herbs, and edible flowers showcases the family-owned Ohio farm that has been a leading grower of specialty vegetables for restaurants for decades. The Chef’s Garden farm uses innovative and sustainable methods to grow vegetables for maximum flavor, and their new cookbook shows you delicious ways to prepare and cook them. This is the kind of book that you’ll learn something new from every time you open it, as Farmer Jones—“an American icon who believes in the soil, chefs, and culinary culture of America” (José Andrés)—shares his vast wealth of knowledge. — S.B.

Hetty McKinnon, who grew up in Australia to Chinese parents and now lives in Brooklyn, calls her cooking “a cross-pollination of ideas and techniques that are grounded in my Chinese heritage, yet greatly influenced by growing up in the Western world.” Her family- friendly, flexible recipes are all vegetarian, made from supermarket ingredients, and totally delicious. (Don’t miss the Potato & Leek Momos!) From udon noodles to dumplings to fried rice, McKinnon’s food is personal— inspired by her mother’s classic Chinese food, but interpreted for modern life—and her cookbook is an absolute treat. — S.B.

Rodney Scott’s World of BBQ is the first cookbook by a Black pitmaster. Within its pages we learn about Scott’s family’s barbecue traditions, history, and hard work; and about a larger cultural narrative. We also get Scott’s invaluable instructions on everything from grilling on a traditional grill to building a pit and roasting a whole hog. There are even recipes for loads of delicious side dishes, drinks, and desserts. If you’re looking for barbecue inspiration, don’t miss this joyous book by James Beard Award winner Scott, whose motto is “Every day is a good day.” — S.B.

James Beard Award winner Adrian Miller describes his new book, which centers African Americans as the standard bearers for BBQ, as “part celebration, part restoration.” Black Smoke chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and, despite being pushed to the sidelines, enriched a barbecue culture that has come to be embraced by all. “A highly entertaining, celebratory, and essential reader for history buffs and barbecue lovers alike." — Kirkus Reviews, starred review. — S.B.

Based on the food they make at their award-winning Los Angeles restaurant, Bavel is an homage to Menashe’s Jewish-Turkish- Moroccan heritage and Gergis’s Egyptian background. I loved this team’s previous book, Bestia (which features Italian cuisine that draws on the food at their other acclaimed LA restaurant), and their newest is just as exciting. Showcasing a diversity of Middle Eastern cuisines, this beautiful cookbook includes personal stories as well as recipes for a variety of dishes, from hummus to flatbreads, tagines to pastries. Don’t miss the Tumeric Chicken with Toum—it’s fantastic. — S.B.

Blakeney is a designer known for her gorgeous mix of color, print, plants, and textiles, all of which are kicked up a notch in her new book, Jungalow: Decorate Wild. I love the big, bold, and free-spirited style in these pages and really appreciate Blakeney’s advice about how to find design inspiration from your own heritage and travels. “Jungalow style” is about creating spaces that feel welcoming, connect with nature, and are filled with joy, and this beautiful book will help you do that in your own home. — S.B.