The acclaimed owner behind Marlow Collective shares the journey to opening his first restaurant, Diner, with personal stories, 48 seasonal recipes, and a treasure trove of intimate photos.

On New Year’s Eve 1998, Andrew Tarlow, along with Mark Firth, opened Diner out of a repurposed dining car under the Williamsburg Bridge in Brooklyn. Within the decade, it single-handedly became one of the city’s most influential restaurants, giving birth to a Brooklyn mini-empire—including Marlow & Sons, Roman's, and Achilles Heel—and an ethos of community, sustainability, and eating local. In Diner: Day for Night, Tarlow takes us back to the restaurant that brought the farm-to-table movement to Brooklyn.

Featuring 48 flavorful recipes and evocative photography, this fun and whimsical cookbook takes us through the history of Diner. Diner: Day for Night is a poetic homage to a lively place as the day shifts from morning to night, both intimate and welcoming. Get a glimpse of Diner's opening chef Caroline's first impression of Diner co-founders Andrew and Mark, the chaotic opening night that everyone turned up for, and the many faces that have come and gone throughout the years. The recipes are based upon the food so many have come to love and are built around each season. You’ll find:

• recipes for spring, like Asparagus with Tahini Sauce and Wilted Frilly Mustard Greens and Risotto with Leeks, Peas, and Pecorino
• recipes for summer, like Green Tomatoes with Mozzarella, Basil, and Green Coriander and Peaches with Creme Fraiche Honey and Lavender Shortbread Sprinkle
• recipes for fall, like Turnips and Radishes with Butter and Bottarga and Lamb Belly with Potatoes and Tomatoes
• recipes for winter, like Scallops with Celery Root Puree and Castelvetrano Olives and Vanilla Pots De Creme

In Diner: Day for Night, Tarlow invites readers to his first major culinary foray, giving us inspiration for creating delicious, celebratory food at home.

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

 

Dinning In

Highly Cookable Recipes

Author: Alison Roman

From the publisher:

Clarkson Potter | Hardcover | 303 pages

Take a mouth-watering trip to the Balkans and celebrate the spirit of North Macedonia with traditional recipes, joyful stories, and a new generation of dishes.

Founder of London-based supper club and delivery service Mystic Borek, Spasia Dinkovski is on a mission to bring the rich flavors and traditions of North Macedonia to the masses. With 80 fresh and innovative recipes for unmissable dishes, Doma playfully experiments with traditional flavors while also forging a unique and modern take on the food of this hereto unexplored region. Alongside many recipes are poignant food stories from across the country offering a unique snapshot into the region’s vibrant culinary and cultural history, accompanied by vivid imagery of modern-day North Macedonia. With influences from the former Yugoslavia and Turkey, the food of the Balkans features flavors and textures that tantalize every palate—from sweet and salty pickles and crisp salads to deliciously savory, flaky pastries; rich winter warmers; and indulgent desserts.

Unlock the flavors of this evocative corner of the Mediterranean with this authentic and contemporary regional cookbook from one of the rising stars of Balkan cooking.

 

Hardcover | DK | 240 pages

 

A cookbook focused on authentic Japanese clay-pot cooking, showcasing traditional recipes as well as updates on classics, with background on the origins and history of donabe.

Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple, one-vessel method of preparing food that utilizes a variety of techniques such as steaming, simmering, smoking, and pressure frying. As Japan's most beloved cookware, donabe is becoming increasingly popular in the US as the media discovers it and American home cooks and chefs become interested in authentic Japanese cooking. Donabe expert, Tokyo native, and Los Angeles cooking teacher Naoko Takei Moore, along with three-star Michelin chef Kyle Connaughton, have partnered to create the first English-language cookbook on donabe cooking. The traditional Japanese recipes in Donabe--from Yuzu Butter Cod and Ginger Pork Sukiyaki, to Crab Rice with Charred Scallion and Tat Soi--are rich in flavor and simple to prepare. The book also features non-traditional recipes from luminary chefs such as Suzanne Goin, David Chang, and Thomas Keller, all of whom utilize donabe in their own kitchens.

 

Hardcover | Clarkson Potter/Ten Speed | 328 pages

 

Drinking French

The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes

by David Lebovitz
Published by Ten Speed Press.
Cover: Hardcover
Pages: 304

Author: Daniel Humm
Cover: Hardcover 
Pages: 383
Dimensions: 12"H x 10 3/4"L x 1 1/4" W
Weight: 5.6 Lbs

Capacity: 15 lb (7,000 g)

Units: oz, lb:oz, g, fl oz, ml

Features:

• Touch controls
• Easy to clean glass platform
• Measures dry and liquid ingredients

 

The Escali AHC4 Candy and Deep Fry Thermometer is the perfect tool to help you make great tasting candy, confections or deep-fried foods the whole family will enjoy. The classic time-tested paddle design features a hands-free vessel clip for safe measuring and temperature references for making different types of candy printed directly on the temperature scale.

Confectionary Temperature Zones
The paddle’s face includes temperature indications for cooking candy to the perfect consistency; including thread, soft ball, firm ball, hard ball, soft crack and hard crack markings.

Protective Probe Guard
The stainless steel metal paddle protects the temperature probe from false readings against the cooking container and accidental breaks.

Hands-free Vessel Clip
A stainless steel clip holds the thermometer in a pot for continuous hands free measurements.

Heat Resistant Handle
The heat resistant handle makes it easy to move the thermometer through the cooking process.

Easy to Read Measurements
The temperature column is easy to read and features both Fahrenheit and Celsius measurements.

Temperature Range: 60° to 400°F / 20° to 200°C

Dimensions: 12.75 x 2 x 0.75 in

Durable Stainless Steel

The Escali DH3 Folding Digital Thermometer is compact and portable. It is the perfect tool for grilling, tailgating or camping. Extend the probe up to 180 degrees for maximum reach or lock it into the handle for pocket-safe portability. Target cooking temperatures for beef, poultry, pork and veal are printed on the handle for quick refence.

The probe folds and locks into the handle for safe storage and portability, or it extends to 90 and 180 degrees for flexible use.

The reduced probe diameter is designed for quicker measurements and promotes moisture retention.

Handle features target cooking temperatures for chicken, turkey, pork, beef, veal, lamb and pre-cooked ham.

Specs:

• Temperature Range: 49° to 392° F (-45° to 200° C)
• Probe Length: 4.5 in (11.4 cm)
• Battery: One L1154F (included)

From Escali:

The Escali DR6 Four Event Digital Timer helps you track up to four separate events at once. Each timer channel can count up or down to a maximum of 99 hours, 59 minutes and 59 seconds. The overtime feature will keep track of how long a timer has been expired and the recall feature can quickly reset the previous timer setting for repetitive tasks.

Dimensions: 3.5 x 2.75 x 0.75

Features:

• Time 4 unique events at one time
• Recall last timer
• Overtime feature
• Count up & down to 99 hr : 59 min : 59 sec max
• Clock mode
• Magnetic back, built-in kickstand, and retractable tab

The Escali Oven Thermometer will help you verify oven temperatures and avoid overcooking your next meal. The clear dial display features baking and roasting temperature zone references as well as HACCP guidelines for hot foods holding and cooling. It has a durable stainless steel design which is NSF certified, oven safe and easy to clean.

Baking & Roasting Temperature Reference
Baking and roasting temperature zones are clearly indicated on the dial for quick reference.

NSF Certified
The manufacturing process of this product is regularly checked and certified by the National Sanitation Foundation and meets the highest standards for public health protection.

HACCP Guidelines
Hot foods holding temperature and hot foods cooling guidelines clearly indicated on the dial for food safety and quick reference.

Clear & Easy to Read Dial
The clear dial display is easy to read and features both fahrenheit and celsius measurements.

Stand or Hang from Oven Rack
Stand the thermometer on a rack or hang it from a rack oriented in either a parallel or perpendicular direction.

Oven Safe
The durable stainless steel construction allows the thermometer to be left in an oven or grill to measure internal air temperatures.

Temperature Range: 40° to 500°F / 10° to 260°C

Overall Dimensions: 2.375 x 1.5 x 2.875 in

Dial Diameter: 1.625 in

From Escali:

A cup is a cup, is a cup—but is it? Measuring cups can yield different results depending on how densely they are packed. Often this varies from scoop to scoop, which leads to inconsistent results baking. The Escali Pana Baking Scale solves this problem with accurate volume measurements in cups and tablespoons using the known density of an ingredient and the weight measured by the scale.

Capacity: 13 lb (6,000 g)

Increments: 1/8 cup, 1/2 tablespoon, 0 lb:1/8 oz, 0.1 oz, 1 g; Displays oz in fractions and decimals

Units: cups, tablespoons, lb:oz, oz, g

Dimensions: 7.5 x 9.75 x 1.25 in

Features:

• Measure volume in cups, tablespoons, fluid ounces and milliliters as well as weight in grams, ounces and pounds:ounces.
• Removable platform for fast and easy cleanup

The Escali Pico High Precision Digital Scale is an ultra-sensitive, ultra-portable hand-held scale that measures with increments of 0.005 ounce or 0.1 gram. The Parts Counting function will allow you to count large quantities of small items, and the Display Hold feature will allow you to see measurements when a tray or plate is blocking the view of the display.

Compact Pocket-sized Design
The ultra compact design is easy to store away and very travel friendly.

Display Hold
Hold weight measurements on screen when weighing large items, even after they are removed from the scale.

Parts Counting
Count large quantities of small items with the accuracy and speed of a digital scale.

Tare Feature
Reset the scale to zero weight to measure multiple items or subtract the weight of container. (50 gram maximum tare.)

Automatic Shut-off
The scale will turn off after five minutes of inactivity to help conserve and extend battery life.

Capacity: 500 g

Increments: 0.005 oz (0.1 g)

Units: g, oz, lb, lb:oz

Battery: One 9-volt (included)

Dimensions: 4.5 x 3.75 x 1in

From Escali:

Escali Primo Digital Scales are multifunctional and feature an easy to use two-button operation. The sealed control panel and rounded design make the scale easy to keep clean and very durable.

Capacity: 11 lb (5,000 g)

Units: oz, lb:oz, g

Features:

• Tare feature
• Sealed control panel
• Automatic shut-off
• Lightweight & durable design
• 2x Consumer Best Buy

Essential of Classic Italian Cooking

30th Anniversary Edition

Author: Marcella Hazan

 

From the publisher:

In these pages, home cooks will discover:

•    Minestrone alla Romagnola
•    Tortelli Stuffed with Parsley and Ricotta
•    Risotto with Clams
•    Squid and Potatoes, Genoa Style
•    Chicken Cacciatora
•    Ossobuco in Bianco
•    Meatballs and Tomatoes
•    Artichoke Torta
•    Crisp-Fried Zucchini blossoms
•    Sunchoke and Spinach Salad
•    Chestnuts Boiled in Red Wine, Romagna Style
•    Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts
•    Zabaglione
•    And much more

This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume.
 
As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.

Hardcover | Penguin Random House

 

Ethiopia

Recipes and Traditions from the Horn of Africa

Author:  Yohanis Gebreyesus

From the publisher:

Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam, as well as some of the most fertile land on the continent.

In this cookbook, Ethiopia's gourmet guru seeks to spread love for the country’s cuisine. After working as a chef around the world, Yohanis Gebreyesus decided it was time to go home and put his skills to showing off what his home country has to offer. Now, he's dedicating his work to opening the world's eyes to Ethiopian cuisine.

The delicious dishes featured here include Doro Wat, chicken stewed with berbere spice, Siga Tibs, flashfried beef, and Asa Shorba, a hearty spiced fish soup, plus vegetarian dishes such as Gomen, collard greens with ginger and garlic, Azifa, green lentil salad, and Dinich Alicha, potatoes and carrots in an onion turmeric sauce.

Along with photography of the stunning landscapes and vibrant artisans of Ethiopia—combined with insightful cultural and historical details—this book demonstrates why Ethiopian food should be considered one of the world’s most singular and enchanting cuisines.

Hardcover | Interlink Books | 224 pages

Eventide

Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack

by Arlin Smith, Andrew Taylor and Mike Wiley; with Sam Hiersteiner
Published by Ten Speed Press
Cover: Hardcover
Pages: 259

About

From one of the best restaurants in Maine comes a cookbook for easy entertaining and endless coastal-inspired cooking. Built on the pristine ingredients of southern Maine, including the world's best shellfish, Eventide restaurant is renowned for bringing this bounty to the table with a thoughtfully rooted yet experimental and improvisational style of cooking and hospitality. The result is modernized lobster shack and oyster bar fare with distinct additions from Maine's classic "down east" cooking style. Whether you live by the coast or not, you'll love these 120 recipes, including:

• Eventide's famed Brown Butter Lobster Roll on a Bao Bun
• Oysters with Kimchi Ice
• Tuna Tartare with Ramen Crackers
• Family-Style Maine Clambake (with instructions for cooking in your home or in the wilderness)
• Tempura Smelts with Spicy Tzatziki
• New England Clam Chowder with Homemade Saltines
• Smoked Shellfish
• Honey-Roasted Peanut Butter Ice Cream Sandwiches

Beautiful photo tours of the breathtaking wilds of southern Maine bring this incredible collection to life. Also included are guides to properly buying and preparing seafood and shellfish for unexpectedly easy crudo spreads and raw bar dishes. Through recipes, profiles of local food makers, stories of Maine's foodways and of the seafood that makes the New England coastline so iconic, Eventide is a tribute to the region and an indispensable resource.

This stunning guide invites you into the story of sake—an ancient beverage finding its way in a modern world.

Whether you're a sake novice or an experienced connoisseur, Exploring the World of Japanese Craft Sake offers fascinating insights, practical tips, and rich stories about this popular beverage.

Authors and experts Nancy Matsumoto and Michael Tremblay personally undertook the challenge of visiting 35 artisanal sake breweries in Japan, the US, and Canada to interview makers and document every stage of the sake brewing process. Nancy's celebrated journalistic background combined with Michael's sake sommelier experience have led to an engaging and informative look at the world of sake.

With over 300 color photos and a lively narrative, this fascinating book provides:

• A comprehensive introduction to the science and history of sake brewing in Japan
• A look at how fine craft sakes are brewed today using traditional methods and no additives--only rice, water, koji, and yeast
• Histories of Japan's venerable breweries, some of them over 300 years old!
• An answer to why some breweries are able to turn out a superior quality of sake
• A discussion of rice varieties and the contentious topic of terroir in the context of sake making.
• Current trends in the world of sake, including the fine sakes now brewed outside Japan
• Tasting notes and recommendations for top craft sakes you have not heard about yet

This book also includes personal recipes from several top Japanese sake-brewing families along with food-pairing tips and a chapter on the authors' own Japanese sake-bar-going adventures.



Michael Tremblay is a Sake Samurai and Wine Spirit Education Trust (WSET) certified Educator residing in Toronto. He is the Sommelier at ki modern Japanese + bar, a Japanese restaurant with one of Canada's largest sake programs. He is the Founder of the Sake Scholar Course, a certification course that explores the regionality of sake. @mtrsake

Nancy Matsumoto is a writer and editor who covers sake, food, agroecology, and Japanese arts and culture. Her work has appeared in The Wall Street Journal, Time, The Los Angeles Times, The Toronto Globe and Mail, Food and Wine, and theAtlantic.com. She is the editor of By the Shore of Lake Michigan, an English-language translation of Japanese tanka poems, and a contributor to a number of other books and publications. The holder of three sake certifications, she divides her time between Toronto and New York City. Find her at nancymatsumoto.com and at @NancyMatsumoto.

John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award, the first year it was awarded. He has published five books on sake.

 

Paperback | Tuttle | 246 pages

 

Falastin

A Cookbook

by Sami Tamimi, Tara Wigley and Yotam Ottolenghi (Foreword)
Published by Ten Speed Press
Cover: Hardcover
Pages: 352

About

Fantastic Fungi

Community Cookbook

Author: Eugenia Bone

HIS ONE-OF-A-KIND COMMUNITY-DRIVEN COOKBOOK, EDITED BY AUTHOR EUGENIA BONE, FEATURES OVER 100 MUSHROOM-CENTRIC RECIPES FROM APPETIZERS AND MAINS TO DESSERTS AND DRINKS.

The Fantastic Fungi Community Cookbook is written by the people who know mushroom cooking best—mushroom lovers! These are the kinds of recipes you will actually cook for dinner: tried-and-true, family recipes representing cultures from all over the world. Recipes include:

• Black Trumpet and Fig Pizza
• Lobster Mushroom Chowdah
• Chicken Chanterelle Paprikash
• Chaga Chocolate Chip Cookies

The cookbook also features fi ve thoughtful and engaging essays written by Eugenia that explore a wide range of topics, including mushroom cultivation and foraging. Following the path set by Louie Schwartzberg’s award-winning documentary, this cookbook will expand your appreciation of the fantastic world of fungi, their diff erent tastes and varieties, and their many applications, from flavoring drinks to replacing meat in recipes. The most diverse and comprehensive mushroom cookbook available, the Fantastic Fungi Community Cookbook is the perfect gift for anyone who is curious about the marvelous world of mushrooms and the magic they can make in the kitchen.

Eugenia Bone is an award-winning nature and food writer. She has published over six books, and her work has appeared in many outlets, including The New York Times, The Wall Street Journal, Saveur, and Food & Wine.

 

Hardcover | Insight Editors | 264

From acclaimed food writer and world traveler Eleanor Ford comes a vibrant collection of 100 mouthwatering recipes for Indonesian cuisine--from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali.

Indonesian food is the hidden treasure of South East Asian cookery, waiting to be uncovered, and this wondrous cookbook opens an unexplored culinary region to food lovers and travellers. It is an unprecedented culinary celebration of Indonesia, the world's largest archipelago--a land rich with tropical rainforests, smoking volcanoes, and silver sand beaches that was also the beating heart of the spice trade. Today its unforgettable dishes are a celebration of rice and spice--homegrown clove and nutmeg, ginger and chilly, coconut, turmeric, peanuts, and more.

Through delightful, easy-to-follow text and instructions, Fire Islands reveals how to set up an Indonesian kitchen and how to create one hundred authentic Indonesian recipes--everything from crunchy snacks and street food to sweet and sticky rice dishes, spicy noodles, fragrant sauces, tangy broths, rich drinks, and much more. This bright, beautifully designed package has mouthwatering photographs of the dishes throughout coupled with original images from the lush, food paradise.

 

Hardcover | Apollo Publishers | 240 pages