Lifestyle

GrossyPelosi is your best friend in the kitchen—actually, he’s family.

In his debut cookbook, larger-than-life personality Dan Pelosi offers up a warm hug of home cooking, sharing both comfort food and connection with 101 of his nearest and dearest Italian American recipes. Some have been passed down through his family, and others have been cooked up from scratch—but all are made with love and accompanied by fun, meaningful stories to warm your heart while filling your belly. Read how Bimpy (the 100-year-old grandpa the internet loves to love!) smuggled homemade subs into Yankee Stadium, then craft your ultimate Big Italian Sandwich. Relive the memory of Dan learning how to make his friend’s mom’s stuffed chicken cutlets in their Jersey Shore house (and getting himself adopted into their family), then level up with Prosciutto & Mozzarella–Stuffed Chicken Parm. Learn how Dan’s mom would spring him out of school before the final bell (just to preheat the oven), then make your own Early Dismissal Pot Roast. And rewind to the beginning of Dan’s relationship with his boyfriend, Gus, then recreate the Zabaglione (and the romantic Cheesecake Factory ambiance) that inspired their first “I love you.”

In addition to the staple chapters like Eggs, Appetizers, Pasta, Meat & Fish, and Sweets, you’ll also find deep dives on Italian food recipes like Dough and Marinara, presented with hero recipes you can spin into all kinds of deliciousness. (Don’t worry—his viral Vodka Sawce is here!) Also sprinkled throughout this recipe book are Grossy’s Guides to cooking, cleaning, organizing, and everything you need to become intuitive in your kitchen.

Approachable and tasty, Dan’s recipes are meant to be shared with the ones you love. Set the table, grab a chair, roll up your sleeves . . . now LET’S EAT!

With his warm humor and love for food and cooking radiating off every page, Dan Pelosi is a culinary star in the making. Anyone searching for a new pasta cookbook will find plenty to work with in Dan’s supply of simple “Wednesday night” recipes perfect for weeknight dinners, and the inclusion of his family recipes and traditions make it the perfect Italian cookbook to gift to friends and loved ones.

Hardcover | Union Square & Co. | 288 pages

Hardcover | Phaidon | 272 pages

 

 

350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert

The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.

 

Hardcover | Phaidon | 496 pages

 

An encyclopedic cookbook celebrating Latin American home cooking—the first to cover the day-to-day home cooking of all twenty-one nations—by one of the most respected authorities on the subject

In this monumental work, culinary expert Sandra A. Gutierrez shares more than three hundred everyday dishes—plus countless variations—that home cooks everywhere will want to replicate. Divided by ingredient—Beans, Corn, Yuca, Quinoa, and almost two dozen more—and featuring an extensive pantry section that establishes the fundamentals of Latin American cooking, Latinísimo brings together real recipes from home cooks in Argentina, Brazil, Belize, Bolivia, Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico, Uruguay, and Venezuela.

From Tortillas de Nixtamal (Fresh Masa Tortillas), Arroz con Pollo (Chicken and Rice), and Arepas Clásicas (Classic Arepas) to Solterito (Lima Bean, Corn, and Tomato Salad), Sopa Seca con Albahaca à la Chinchana (One-Pot Spaghetti with Achiote and Basil), and Pastel de Tres Leches (Tres Leches Cake), these are recipes that reflect the incredible breadth and richness of the culinary traditions of the region. Sweeping in its scope, and filled with history and stories, Latinísimo is an utterly essential resource for every kitchen.

 

Hardcover | Knopf | 592 pages

 

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Blue + White Stripe
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Pink + White Stripe
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Orange + Navy Check
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Orange + White Check
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Author: Colu Henry

From the publisher:

From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners

Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.

With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.

 

Abrams | Hardcover | 256 pages

My Bombay Kitchen

Traditional and Modern Parsi Home Cooking

Author: Niloufer Ichaporia King

The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.

 

University of California Press | Hardcover | 360 pages

Author: Noor Murad, Yotam Ottolenghi

From the publisher:

 

Clarkson Potter/Ten Speed | Paperback | 256 pages

Vino

The Essential Guide to Real Italian Wine

by Joe Campanale and Joshua David Stein
Published by Clarkson Potter
Cover: Hardcover
Pages: 320

About

The Zuni Cafe Cookbook

A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

by Judy Rodgers

Published by W. W. Norton & Company

Cover: Hardcover

Pages: 504

Momofuku

by David Chang and Peter Meehan

Clarkson Potter | Hardcover | 304 pages

From the founder of the acclaimed Rancho Gordo bean company, an authoritative guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes.

Learn how easy it is to cook beans from scratch with the king of beans. Rancho Gordo beans, the legumes with a cult following and Bean Club waiting list more than 20,000 names long, brought attention to heirloom bean varieties through chefs like Thomas Keller and Marcella Hazan.

Founder and owner Steve Sando, with twenty-five years' experience in growing, sourcing, and cooking with beans, is the perfect home cook to present classic recipes as well as new combinations for all kinds of eaters. With more than 100 recipes, there are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans as well as full-on meat-lovers' meals like Napa Valley Cassoulet, Southwestern Chile con Carne, and Clay-Baked Pacific Cod Gratin with Onions and White Beans.

The Bean Book includes instructions for cooking beans using multiple methods, then transforming those cooked beans into satisfying dips, soups, salads, mains, sides, and desserts. There is nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection, sure to be a classic.

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

 

Modern Greek feasts to feed those you love.

Peináo is a contemporary celebration of traditional tried-and-tested Greek food, delivered feast style: cooking for roommates, brunch with your besties, or making Sunday dinner for the whole family. It isn’t another taverna cookbook; authors Helena and Vikki Moursellas are here to share their fun and modern spins on the Greek classics, presented in a beautiful coffee table cookbook.

Peináo translates to “I’m hungry” in Greek, and that’s how you’ll feel flipping through this book. Whether you’re cooking for a dinner party, breakfast with the in-laws, a mezze with the neighbors—name the occasion or palette and there is a suitable, mouthwatering feast to accompany it, presented with love and a great story that will leave readers with warmth in their hearts and their stomachs.

Hardcover | Rizzoli/Smith Street Books | 256 pages

 

 

Hardcover | Hardie Grant | 256 pages

 

Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap.

Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen.

Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.

 

Hardcover | Hardie Grant North America | 256 pages

 

The Chilean Kitchen

75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More

Author: Pilar Hernandez, Eileen Smith

These authentic recipes will bring classic Chilean flavors to your doorstep!

The Spanish phrase quédate un poquito, or “stay a while,” is the essence of Chilean hospitality—one does not “stop by for a quick bite” in Chile. Comprised of more than seventy authentic Chilean recipes, organized seasonally for maximum freshness, and tweaked ever-so-slightly to fit neatly into the US market, this book creates an accessible, authentic, and uniquely Chilean cooking experience. It marries Pilar’s family recipes and Eileen’s astute writings, which make even those who have never visited Chile feel like they have found home.

Seasonality is the backbone of the Chilean table—each of the four seasonal sections will include a short opening essay to prepare the reader for the bounty of the season. A unique fifth section is included for La Once, or tea time, which transcends the seasons but is quintessentially and irrevocably Chilean.

Mouthwatering recipes include:

• ​Caramelized onion empanadas
• Double crusted spinach pie
• Grilled steak soup
• Pickled chicken thighs
• Spicy pork ribs
• Tomato shrimp stew
• Dulce de leche thousand layer cake
• Chilean white sangria
• So many more!

 

Hardcover | Skyhorse Publishing | 208 pages

The debut cookbook from the Food & Wine Best New Chef behind the sensational LA restaurant group, Night + Market, featuring 100 recipes for fun and edgy Thai cooking.

Growing up in his father's and grandmother's groundbreaking LA restaurant Talesai, Kris Yenbamroong has Thai cooking in his blood. But when it came time for him to take over the family business, he wanted to cook the food he grew up eating at home, not what restaurant customer—the Hollywood elite—asked for. Craving more spice, more sour, more funk, Kris opened Night + Market as an offshoot to his family restaurant, featuring the intense flavors of Northern Thai cooking, the kind made famous in the United States by Pok Pok.

Since then, though, he's come back around on "inauthentic" cooking, realizing that who he is as a chef is wedded to who he is as a person: a postmodern American. In his debut book, Kris shares his techniques for the fiery Thai food his grandmother grew up on, as well as taking the flavor lessons and techniques from that food and transforming them into favorites like Thai fried chicken sandwiches and pastrami drunken noodles. Along the way, we see what it means to be an Asian American chef today.

 

Hardcover | Clarkson Potter/Ten Speed | 320 pages

 

Easy Korean food with ingredients from your kitchen!

A great and easy way to discover the Korean cuisine — Healthy and tasty recipes, beautifully presented What makes Korean food so tasty? The secret is in the "jangs," sauces that have been a staple of Korean cuisine for thousands of years. Jang is prepared by fermenting soybeans into soy sauce (ganjang), soybean paste (doenjang) and chilli paste (gochujang). This seasoning not only delivers a rich palette of flavors but it also offers significant health benefits. Ae Jin Huys already introduced us to kimchi, Korean fermented vegetables. In this book she shows how to use various jangs to season your meals. Try replacing the butter on your potatoes with jang, for instance, and discover a rich bouquet of aromas. With 70 accessible recipes — using ingredients easily available from your local store — these jangs make your daily fare healthier and tastier in no time at all. The best of both worlds!

Hardcover | Lannoo Publishers | 216 pages