Food Lab_978-0-393-08108-4_frame

I typically get sent what must be hundreds of pounds of cookbooks in the fall and so have a fair idea of the landscape of new books. Owing to an uncommon amount of travel, I haven’t had the opportunity this year. But I was sent one book to blurb (“say nice things about”) that goes above and beyond any cookbook I’ve seen since Nathan Myrhvold and company’s Modernist Cuisine. That book is The Food Lab, by Kenji López-Alt, Managing Culinary Director of Serious Eats, named for his cooking column there. That column first appeared in 2009. Over the next half-decade, this uber food geek tackled all kinds of cooking experiments to determine the very best way to cook, say, eggs. Kenji has combined knowledge gleaned over half a decade, reshaping it and putting all this knowledge, all this work, Read On »

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  I get sent so many cookbooks we had to build more shelves. So while I don’t get deluged the way the NYTBR does, I do see a good deal of what’s being published. The stuff I get seems to be what publishers are most hopeful about (and therefore worth the price of the book and postage). I will note below the books that I actually purchased (because I already have more cookbooks than I need or even want, that’s saying something), as well as my pick for favorite book of the season (it’s not my own, btw). I was sent the above Modernist Cuisine at Home by Nathan Myhrvold with chef Maxime Bilet, a pared-down version of the incredible multi-volume version published last year. Myhrvold was peeved by my 90% positive and awe-struck review in the NYTimes (that’s an Read On »

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  My pick for best food book of the year is Tamar Adler’s An Everlasting Meal, a collection of thoughtful, elegantly written essays on food and cooking. Tamar, who has worked mainly for food magazines and has also done actual time on the line at Prune and Chez Panisse, opens the book with the rather preposterous, even arrogant claim of aspiring to the level of the doyenne of the form, MFK Fisher. As it turns out, it’s not so preposterous after all. She’s the real deal. I read the galleys of this book on a beach in Okracoke, NC, this summer and enjoyed every moment of this smart, thoughtful cook’s work. For those who like to read good writing on food, on cooking, on sharing food, both practical information on cooking and more thoughtful observations on the Read On »

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I was speaking with my dear friend Lee Jacobs over a pint of Great Lakes Dortmunder at our local pool hall yesterday and she told me after much deliberation, she’d decided on asking for Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan. Greenspan, of course, is prolific cookbook author (and blogger) who has focused in the past on baking and sweets, but here she both broadens and personalizes her approach, which may account for the gangbuster start for her book.  Dorie, who’s so admired she has entire blog groups devoted to her work, is always excellent and this is a gorgeous well done book. Lee had asked me what books I would recommend.  Here are a few of the books that have caught my attention this season. For Read On »

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