Summer weather is here, and these new cookbooks will help you wow the guests at your next cookout or tailgate party. These delicious and creative new spins on barbecue favorites are the perfect way to fire up your summer grilling season.
Food Network star Guy Fieri is kicking off summer with Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking. The book is packed with color photos and Fieri’s tips to help you look like a star. Try mouthwatering new recipes like Bacon Wrapped Hot Dogs with Spicy Relish, Chipotle Corn Salad with Grilled Bacon, Cast-Iron Beef Tenderloin with Huckleberry Sauce and Korean Fried Chicken Wings. Guy on Fire will help you make your backyard barbecue an official stop on the Flavortown Express.
If you’re looking for tips from a barbecue champion, pick up Melissa Cookston’s Smokin’ in the Boys’ Room: Southern Recipes from the Winningest Woman in Barbecue. Cookston, who has appeared on shows like Diners, Drive-Ins and Dives and BBQ Pitmasters, includes recipes for smoky barbecue favorites and her must-have Southern sides and desserts. Color photos and easy-to-follow instructions will help home cooks get the same delicious results as the pros. Recipes include basics like rubs and sauces as well as showstoppers like Grilled Quail with Bacon BBQ Sauce, Cayenne Grilled Peaches and Fire-Grilled Pork T-Bones with Hoe Cakes and Mississippi Caviar.
For lighter fare, try Better Homes and Gardens’ new cookbook Fresh Grilling: 200 Delicious Good-for-You Seasonal Recipes. These recipes celebrate the fresh flavors of summer and help you provide lighter, healthier alternatives. Their recipes for Chili-glazed Salmon Burgers, Grilled Vegetable Tostadas with Mole Sauce and Heirloom Tomato Salad with Grilled Tuna and Cannellini Beans will make your mouth water.
Other notable new grilling cookbooks include The Nolan Ryan Beef & Barbecue Cookbook: Recipes from a Texas Kitchen by baseball legend Nolan Ryan and The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes.
Two new cookbooks by three noted celebrity chefs offer modern twists on favorite comfort food which are sure to appeal to the most skittish of home cooks. Both volumes are beautifully photographed with functional layouts and come complete with tips and instructions.
Hootie Hoo! The Chew co-host and Top Chef fan-favorite, Carla Hall, offers an international spin in Carla’s Comfort Foods: Favorite Dishes from Around the World. This sumptuous feast will tantalize the senses as readers travel the culinary globe in search of delectable delights. Featuring over 100 recipes, Carla selects a cooking technique or main ingredient and follows with international variations. For example, partnered with Italian-American lasagna are Irish shepherd’s pie and Mexican enchiladas. The mouthwatering variations are all readily accomplished at home, and Carla’s easy, conversational style is encouraging. The international spice chart is an education in seasoning, and is at the root of Carla’s philosophy that food is food around the world – it’s the spices that make all the difference.
For married couple Pat and Gina Neely, restaurateurs and hosts of the hit Food Network series Down Home with the Neelys, food is at the center of a happy home. In their latest cookbook, Back Home with the Neelys: Comfort Food from our Southern Kitchen to Yours, this dynamic duo revisits 100 family recipes passed down through generations and creates new dishes using the past as inspiration. Think Bourbon French Toast, Crunchy Fried Okra and Mama Rena's Brunswick Stew. Mmmmm! The Neelys share family anecdotes along with the recipes which will lead readers on their own journey down memory lane. While rooted in tradition, the Neelys also capture the spirit and flavors of modern and fresh Southern cooking.
Soviet Russian cooking may conjure up images of boiled cabbage and overcooked potatoes, but Anya von Bremzen’s fascinating food memoir Mastering the Art of Soviet Cooking: A Memoir of Food and Longing reveals a much more rich and flavorful history as it pertains to Soviet-era dishes. As von Bremzen, a food writer, muses in the prologue: “All happy food memories are alike; all unhappy food memories are unhappy after their own fashion.” Following this sentiment, von Bremzen travels between past and present as she and her mother cook and recreate both the supreme and humble food concoctions relational to their homeland’s state of being. There’s the pre-Bolshevik Revolution richness where dishes boast complex flavors and labor-intensive preparation, the uniformity of Lenin’s new Soviet model when blandness and simplicity prevailed, the starvation years of the Stalin- and World War II-eras which lay bare the “recipes” created solely for survival, and the “Thaw” of the 1950s and 1960s when food began to reappear but scarcity still ruled. In the book’s final chapter, aptly titled “Putin on the Ritz,” the author sees through a 21st century lens the Moscow life of her childhood in all its small pleasures and shortcomings.
Von Bremzen and her mother Larissa emigrated to the U.S. in 1974, but not before Anya had a chance to experience both the deprivations and the decadence of Soviet food distribution, depending on one’s connections and/or status as nomenklatura (Communist party appointees). Von Bremzen’s writing is at times dense yet always saturated with flavorful layers, much like the kulebiaka, or fish pie, which dominates much of the first chapter with tales of its preparation. At the end are recipes for some of the dishes discussed, one from each decade, so readers can experience firsthand a taste of history. Russophiles and foodies alike shouldn’t miss this hidden gem which shows how a country’s complex history and its food are intricately connected, and as a result become equally important to its cultural identity.
It’s cookie-baking season again and there are a number of places to look for new recipes to add to your repertoire. A new book from Krisztina Maksai, European Cookies for Every Occasion, takes on old-world favorites with a contemporary twist. Focused specifically on the sweet treats of Central Europe, Maksai’s conversational introductions to each recipe are a good counterpoint to the clear, all-business side of the techniques used as she creates each of the morsels. Clearly coming from a 21st century perspective, she indicates the value of using organic ingredients (such as lemon zest) and her concern over artificial dyes.
This is a gorgeous cookbook full of excellent step-by-step photographs explaining the process of making each cookie. The book is broken into four main sections, starting with Quick and Easy, then Moderately Easy, Moderately Difficult and, finally, Challenging Cookies. Also included is a short list of essential baking tools and an introduction of how Maksai became the baker she is today. In it, she explains the importance of tasting various dark chocolates to select the right one for the application, and also describes why using a double-boiler may not be the best choice for melting chocolate.
Cookie ingredients that are particularly popular in Europe make numerous appearances in the book, such as various jams, marzipan and poppy seeds. Maksai was born in Romania, moved to Germany as a child but grew up in Hungary. Since then, she has lived in Austria, the United States and Hungary once again. This blend of cultures is evident in the cookies she highlights within this elegant cookbook. Krisztina Maksai’s YouTube channel even includes a video of her constructing a stained glass gingerbread house which includes a smoking chimney!
With a chill in the air and the holidays right around the corner, now is the perfect time to experiment with recipes from these new cookbooks. Heather Bertinetti’s Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts is the go-to guide for those of us who want to impress family and friends with tasty desserts made from scratch. With recipes like Raspberry Almond Tart with Chantilly Cream, Dulce de Leche Cheesecake, Chocolate Hazelnut Cake, Bourbon-Chocolate Pecan Pie and Red Velvet Macarons, Bertinetti’s desserts will dazzle your family and friends, but her foolproof tips and techniques make them accessible for even less-experienced bakers. This book is filled with mouthwatering recipes and plenty of color photos to make it easy for you to create these tempting treats. It includes a foreword by TV personality and Food Network star Rachael Ray, and it is part of Ray’s new line of cookbooks published by Atria Books.
Paula Shoyer brings together a year of holiday baking in The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts. Arranged into sections for each holiday, the recipes vary from easy to challenging. Shoyer presents a mix of traditional and modern recipes that exhibit her unique flair. You’ll be tempted to serve her elegant Raspberry and Rose Macaron Cake, stunning Ombre Layer Cake or whimsical Tie-dyed Mini Black and White Cookies at your own family gatherings. Shoyer has appeared on the Food Network’s Sweet Genius and is a frequent magazine contributor. She lives in Chevy Chase, Maryland.
Who doesn’t love the smell of bread baking on a chilly day? The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois is a revised and updated version of their runaway bestseller. Their secret is that the dough is made ahead of time and stored in the refrigerator for up to two weeks. Hertzberg and Francois prove that even inexperienced bakers can make bread at home without kneading or special equipment. This new edition includes step-by-step photos, 30 more recipes and a chapter of gluten-free breads.
Journalist Allen Salkin tells the story of one of the most amazing success stories in television history in From Scratch: Inside the Food Network. Today, the Food Network is a major entity that generates over $1 billion in revenue annually and reaches over 100 million homes. The network is known for making its stars household names, and both the network and its stars have tie-in cookbooks as well as their own lines of cookware, utensils and small appliances. The network even has its own magazine that features articles about food trends, lifestyle tips and, of course, recipes from its stable of chefs. In October 1993, when what was then called the Television Food Network came on the air, this success was beyond even their wildest imaginations. At that time, there were only a few celebrity chefs and even fewer television chefs. Stars like Julia Child, Martin Yan and Jeff Smith all appeared on PBS or the occasional cooking segment on a show like Good Morning America. No one could have imagined how the network would evolve or its meteoric rise to success.
Now, in time for the Food Network’s 20th anniversary, Salkin brings readers behind-the-scenes stories from the beginning to its current mind-boggling level of success. With this many big personalities, you know that it’s hot in this kitchen. Readers won’t believe the reactions of a couple of stars when their shows came to an end. They may be even more surprised by how much some stars struggled to become comfortable cooking on camera. When Alton Brown came up with his idea for Good Eats, he originally wrote down the three things he wanted to combine to create it. “Julia Child, Mr. Wizard, Monty Python.” During her first meeting with network executives, Rachael Ray announced, “I clearly don’t belong here, I’m not a chef. You’ve been duped.”
Salkin was given inside access to the network and its employees, including executives and stars, so he can bring readers the astonishing — and sometimes legendary — stories of what actually took place behind the scenes. He doesn’t hold back. From Scratch includes quotes, documents and scandalous stories that will surprise even longtime fans.
After years of being relegated to uses as a soup green or worse, a plate garnish, kale has made a stunning comeback in the past few years. Darling of the dietary world, it frequently ranks near or at the top of the best foods for optimal nutritional impact and is thus often referred to as a “superfood.” Two new cookbooks focus on ways to use kale to maximum effect. The more no-nonsense of the pair, Kale: The Complete Guide to the World’s Most Powerful Superfood by Stephanie Pedersen, contains over 70 recipes divided into categories such as beverages, ways to incorporate kale into breakfast, lunch, snacks and even desserts that feature this bittersweet green. A helpful introductory section covers the types of the vegetable, techniques for selecting kale and its many nutritional benefits.
A more whimsical but no less informative cookbook is Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please by Drew Ramsey and Jennifer Iserloh. Beautiful photographs of the many varieties of kale and the mouthwatering recipes themselves add to the allure. Mild winks to the book series the title references are included, but do not get in the way of the text or food. Appealing ideas such as kale and kiwi gazpacho; a warm kale salad with beets and ginger; and even chocolate chip kale cookies incorporate this newly rediscovered gem into contemporary recipes. One of the resources listed at the close of the book, thekaleproject.com, contains more recipes and assorted information to satisfy your “green tooth.”
Cookouts and farmers’ markets abound in summer, making it an exciting time of year for foodies. These three bright, beautiful cookbooks bring together the best tastes of summer with plenty of fresh ingredients and grilling.
Home Made Summer, the latest entry in Yvette Van Boven’s Home Made series, is filled with fabulous, sun-drenched food. Each recipe includes step-by-step instructions and beautiful photographs. Recipes like Éclairs with Lavender Filling, Mango and Cilantro Iced Tea, Crab Cakes with Fresh Citrus-Tomato Mayonnaise, and Prosecco and Elderflower Jelly with Melon are luscious and tempting. The recipes are sophisticated but not fussy, and Van Boven really makes the most of the fresh produce that summer provides.
Personal chef Jane Coxwell loves to cook with fresh ingredients and light flavors, making her recipes perfect for summer. In 2009, she began working as a personal chef aboard fashion icon Diane Von Furstenberg’s yacht. Coxwell’s new cookbook Fresh Happy Tasty: An Adventure in 100 Recipes brings together beautiful photographs and accessible recipes inspired by her travels. With healthy, fresh recipes like Middle Eastern Watermelon Salad, Israeli Couscous with Shrimp and Zucchini, and Chicken and Beef Koftas, Coxwell’s food, featuring her own unique culinary style and its global inspiration, is fun and inspiring.
For inspiration for your next summer cookout, look no further than The Grilling Book: The Definitive Guide from Bon Appétit, edited by Adam Rapoport. This complete guide to grilling covers all of the basics, but it also provides inspiration for to explore more unique flavors. Recipes like Chicken Skewers with Coriander Marinade and Lemon Salsa, Bombay Sliders with Garlic Curry Sauce, Best-Ever Barbecued Ribs, and Stone Fruit Slaw will take your cookout far beyond the traditional hamburgers and hotdogs.
Witty Broadway actor and novelist Tim Federle has penned the ultimate book- and drink-lovers' dream in his beverage guide Tequila Mockingbird: Cocktails with a Literary Twist. He includes a short, clear introduction of the best tools (glassware and bar equipment) to use, techniques for making and decorating drinks, and the elements needed to create a well-stocked bar. An easy recipe for grenadine syrup, used in a number of the recipes, is a major improvement over many found on store shelves.
The bulk of the book is then divided into two large sections of recipes: ‘Drinks for Dames’, which focus on sweeter and spicier beverages; and ‘Gulps for Guys’, those that tend to pack more of a punch. Specific drinks meant for book clubs (and other parties) get their own chapter, as do nonalcoholic beverages. There are even a few quick recipes for nibbles to enjoy along with the potables. The real joy of this compilation is the hilarious wordplay that Federle uses in devising the cocktails’ names. A short commentary on each concoction adds a humorous touch. Every recipe is an amusing pun on a famous book’s title, but there are some that really hit the mark. Who can resist trying drinks with names like “Love in the Time of Kahlúa”, “A Rum of One’s Own”, or “Are You There God? It’s Me, Margarita”? Sure to be a popular gift exchanged among the literature and libations set, Tequila Mockingbird is a fun take on classic books and cocktails.
It wasn’t merely a catchy slogan when the Lay’s potato chip commercial challenged you to eat just one. Like the rest of the food industry, Lay’s was banking on the fact that the ingredients in their products would make it difficult for consumers to stop crunching. Pulitzer Prize-winning journalist Michael Moss’s new book Salt Sugar Fat: How the Food Giants Hooked Us will make you think twice before you pick up another cookie or sip another soda.
Moss explores how the processed food industry uses key ingredients to make their products more addictive, and the negative impact that those foods have had on our health. The processed foods that we find at our supermarkets are carefully formulated and tested to hit the consumer’s “bliss point,” the precise amount of sugar that will make the product most appealing to the greatest number of people. Through both the ingredients and the companies’ carefully targeted marketing, consumers are manipulated to buy and eat more and more of these products. Moss goes beyond the nutrition of junk food. He also explores the science of food and creates a business history of the food industry. Salt Sugar Fat is an intriguing and sometimes terrifying, look at this one trillion dollar per year industry.
Pediatric endocrinologist Dr. Robert Lustig also takes on the food industry in Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease. After the US government recommended a low fat diet in the 1970s, the food industry responded by adding sugar to low fat products to make them taste better, which Lustig says has had disastrous results. Lustig, whose 90-minute lecture “Sugar: The Bitter Truth” has been viewed over 3 million times on YouTube, documents the connection between the added sugar in our food and the obesity epidemic.