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Thought for food: cooks' books for the New Year

Don't miss Rosetta Costantino's Southern Italian Desserts. The region and the recipes are from the less-traveled roads of southern Italy, and express a profound sense of place, a way of life, and desserts from a region not known for its sweet tooth.
Don't miss Rosetta Costantino's Southern Italian Desserts. The region and the recipes are from the less-traveled roads of southern Italy, and express a profound sense of place, a way of life, and desserts from a region not known for its sweet tooth.
all photos by K. Yencich

Now that the holidays are over, enjoy some thought for food with a good book about food and cooking.

Time to feed you head -- as well as your family -- with some of the favorite new cookbooks of 2013.
K. Yencich

Inside the California Food Revolution, Joyce Goldstein

University of California Press - Berkeley, Los Angeles, London

  • Fresh, seasonal food, artisan meats and cheeses, and open kitchens were some of the hallmarks of what was once known as “California cuisine” – now we just call it food. Goldstein was present and cooking at the creation, and more than 200 interviews later -- cooks, purveyors artisans, winemakers, and food writers -- has a terrific story to tell. The book reads like a thriller, and Goldstein brings it to life with Dorie Brown. The Big Boys (and they were mostly boys at that time) in New York were sure it was a flash in the pan, but the public knew what they liked, and dining was changed forever.

Vegetable Literacy – Deborah Madison

Ten-Speed Press - Berkeley

The Heart of the Plate – Mollie Katzen

A Rux Martin Book Houghton Mifflin Harcourt - Boston, New York

  • When Katzen wrote the Moosewood Cookbook in the late ‘70’s, she loaded the recipes with eggs, butter and cheese, because back in the day people considered vegetarian dishes insubstantial. Now that vegetables are widely recognized as food, Moosewood’s direct descendant, The Heart of the Plate, is free to cast a wider, lighter net that includes Asian and Latin American foods and flavors. Like its great-grandmother, Moosewood, Katzen’s hearty, homey food looks so darn good, it’s just impossible to resist.

Cheese and Beer - Janet Fletcher

Andrews McMeel Publishing, LLC - Kansas City, Sydney, London

  • Beer and cheese have the same problem: too many choices make it hard to know where -- or how -- to start. Janet Fletcher, an award-winning author and cheese columnist for the San Francisco Chronicle sorts it out for you along the beer style axis, then deals in “cheese affinities.” The book is well organized, genuinely informative, and easy reading. Bottom line: your New Year’s resolution is to work your way through this book; start with ales, end with lagers. See you at the cheese counter.

Southern Italian Desserts – Rosetta Costantino

Ten Speed Press - Berkeley

  • These are recipes from a region not known for its sweets, which makes them both novel and refreshing, and as such, especially fun to discover and share. Because they are so profoundly woven into a sense of place, Costantino’s narrative –childhood memories of Calabria, reverse engineering a secret recipe, legends and history -- and make this book a journey of the heart as well.

The Honey Connoisseur - C. Marina Marchese and Kim Flottum

Black Dog & Leventhal Publishers – New York

  • Here’s your new hobby: honey. Who could resist the variety, charm and versatility of honey? After you’ve read the book, you start seeing it everywhere, trying new varieties and swapping out honey for sugar whenever you get the chance. This is not a cookbook – but you can visit the Red Bee® Honey website (Marchese is a founder) for recipes (look on the "blog" tab), more information about honey, and events.

The Family Table – Michael Romano and Karen Stabiner

Houghton Mifflin Harcourt – Boston, New York

  • The “family table” is the meal that restaurant kitchens prepare for their staff, ahead of service. What makes these recipes so accessible and endearing is the realization that even at most elite restaurants (you’ll recognize the names), they cook for themselves in the same way, and for the same reasons, as the average home cook prepares dinner for a family. They have a budget; they’re pressed for time; they have favorite meals that they roll out to please the staff; they score a new ingredient from a vendor and develop a recipe to go around it. This is home cookin’ from behind the scenes; the recipes are wonderful, the food is delicious, and the stories are funny, generous and kind.

Share – Women for Women International

Kyle Books

  • Come for the recipes, stay for the people. Even cooks who have no use for celebrity chefs and celebrities in general will want this collection of recipes on their shelf. The recipes – this is ‘real’ food not prissy specialties – are interesting and genuinely delicious, as you might expect from chefs like Yotam Ottolenghi and Alice Waters, or from the collections of home cooks throughout the world. And the stories that accompany the recipes are not so much about how difficult and dangerous life can be, but how good it is to sit down together and enjoy a meal. Proceeds from the book benefit the work of Women for Women International, worldwide. So in addition to the book you buy for yourself, pick up a copy for a friend, then sit down for supper and be happy.
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