Seven Fires
Grilling the Argentine Way
by Francis Mallmann and Peter Kaminsky
Published by Artisan.
Cover: Hardcover
Pages: 278
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Six Seasons
A New Way with Vegetables
by Joshua McFadden and Martha Holmberg
Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.
In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
I Dream of Dinner (so You Don't Have To)
Low-Effort, High-Reward Recipes: A Cookbook
by Ali Slagle
Published by Clarkson Potter.
Cover: Hardcover
Pages: 400
About the Book
150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle
With minimal ingredients and maximum joy in mind, Ali Slagle’s no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too.
Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don’t Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)
Nopalito
A Mexican Kitchen
by Gonzalo Guzman and Stacy Adimando
A collection of 100 recipes for anyone who wants to cook traditional Mexican food in all its surprising freshness and variety, ranging from the simplest dishes to more complex ones, and including both the classic and the lesser-known regional gems of this cuisine.
Nopalito provides a snapshot of regional Mexican cuisine from the perspective of Gonzalo Guzman, head chef at San Francisco's popular restaurant of the same name. With recipes for 100 traditional Mexican dishes (but through a California lens) from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--including many recipes from the author's hometown of Veracruz--this beautifully photographed cookbook brings the warmth of Mexican cooking into the kitchens of home cooks. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito.
Ten Speed Press | Hardcover | 241
Chicken & Charcoal
Yakitori, Yardbird, Hong Kong
Authors: Matt Abergel and Evan Hecox
The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level
Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.
Hardcover | Phaidon Press | 240 pages
Death & Co.
Modern Classic Cocktails
by Alex Day and Nick Fauchald.
Published by Ten Speed Press.
Cover: Hardcover
Pages: 320
Author: Jess Damuck
From the publisher:
Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”
Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.
Abrams | Hardcover | 272 pages