The Wok

Recipes & Techniques

by J. Kenji López-Alt

Published by W. W. Norton & Company

Cover: Hardcover

Pages: 672

That Sounds So Good

100 Real-Life Recipes for Every Day of the Week.

Falastin

A Cookbook

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

About

Cook This Book

Techniques That Teach and Recipes to Repeat

Author: Molly Baz

From the publisher:

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.

Colombiana

A Rediscovery of Recipes and Rituals from the Soul of Colombia

by Mariana Velásquez
Published by Harper Wave
Cover: Hardcover
Pages: 320

About 

To Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul.

In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as “Colombian-ish” recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camarón Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limón (Lemony Bulgur Farmer’s Chicken Soup).

In addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. For her, the best meals are never simply about the food on the table—they are an alchemy of atmosphere, drinks, and simple snacks and sweets that complete the experience and make it memorable.

Rich with culture and stories as well as one-of-a-kind recipes and stunning photography, Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.

The Lost Kitchen

Author: Erin French

No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home.

Hardcover | 256 Pages

Dimensions: 10 1/4"H x 7 3/4"L x 1"W
Weight: 2Lbs

Lucky Peach Presents

101 Easy Asian Recipes

by Peter Mehan and the Editors of Lucky Peach

From the publisher:

Clarkson Potter | Hardcover | 272

The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes.
This is the story of a family as told through food. Judy, the family matriarch, speaks to preserving the traditions she grew up with in China and regional Chinese food ways. Dad Bill worked in his family’s Chinese restaurant during his formative years, and walks you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and easy weeknight recipes covered. Put them all together, and you have the first cookbook from the funny and poignant family behind the hugely popular multi-generational blog, The Woks of Life.

You’ll find a compendium of go-to, accessible, and essential Chinese recipes, from Pork & Shrimp Siu Mai and Spicy Beef Biang Biang Noodles to Cantonese Pork Belly Fried Rice and Salt-and-Pepper Fried Oyster Mushrooms. There are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations on essential tools (including the all-important wok), and game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy.

Whether you’re new to Chinese cooking or you already dabble in bean paste and chili oil, you’ll find inspiration from this chorus of voices, and trustworthy recipes that will become a part of your family story, too.

Hardcover | Clarkson Potter/Ten Speed | 320 pages

A full-color cookbook that introduces American palates to authentic Japanese-style grilling, with 95 recipes that skillfully blend traditional ingredients, modern twists, and the sizzle of a hot fire to create remarkable meals.

Grilling has a long history in Japan, and for good reason: the cuisine's salty-sweet flavors take well to hints of smoke. In The Japanese Grill, Tadashi Ono and Harris Salat reveal the diversity of Japanese-style grilling. They share their secrets for classics such as Chicken Yakitori and Miso-Cured Mackerel, create new comfort foods like London Broil with Garlic-Soy Marinade and Turkey Burgers with Miso Barbecue Sauce, and serve up innovations like Green Tea-Smoked Duck Breasts and Salmon with Shiso Pesto. A selection of side dishes and salads round out grilled meals. In this handsome volume, Ono and Salat bring Japanese grilling culture to Western tables--with delicious results that are at once familiar and new.

Paperback | Clarkson Potter/Ten Speed | 192 pages

The IACP 2020 winner in the Beer, Wine, & Spirits category, Shannon Mustipher's book on exotic cocktails offers a refreshingly modern take on tiki. With original recipes, techniques, tasting notes and recommendations, and tips on style and music, Tiki is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums.

Tiki is the endless summer, an instant vacation, a sweet and colorful ticket to paradise with no baggage fees. Romanticized since midcentury but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In Tiki, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation.

Dozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as Smuggler's Cove and Potions of the Caribbean can embrace Tiki's modern style and spirit
while new tiki fans learn from Mustipher's expertise, accessible recipes, and clear instruction.

Hardcover | Rizzoli | 192 pages

Afro-Vegan

Farm-Fresh African, Caribbean & Southern Flavors Remixed.

by Bryant Terry
Published by Ten Speed Press
Cover: Hardcover
Pages: 224

About Afro-Vegan

Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

About the Author

Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times and Washington Post and on CBS This Morning and on NPR’s All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.

Author: Ben Mervis

From the publisher:

Discover over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking

In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates.

Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast.

The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine.

Phaidon | Hardcover | 464 pages

Author: Francis Mallmann, Peter Kaminsky

From the publisher:

A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on Fire

Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire.

The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy.

And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.”

The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish.

Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.

Workman | Hardcover | 312 pages

Cooking at Home

Or How I Learned to Stop Worrying about Recipes (and Love my Microwave).

by David Chang and Priya Krishna



Clarkson Potter | Hardcover | 400 pages

Dinning In

Highly Cookable Recipes

Author: Alison Roman

From the publisher:

Clarkson Potter | Hardcover | 303 pages

Learn to cook with confidence and unbridled joy in 100 big, bold, flavorful recipes from New York Times bestselling author Molly Baz

It’s time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she’s teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will be more mortadella.) More Is More is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a “don’t stop ‘til it tastes delicious” mentality.

The recipes in More Is More are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavor combination that takes Molly’s maximalist, “leave no flavor on the cutting board” approach. So crank your ovens! Grab a fat pinch of salt! And if you’re going to use an ingredient, truly use it. Just one lonely clove of garlic? Not in this cookbook!

Start your morning with a Crispy Rice Egg-in-a-Hole, throw together a Chicken Salad with Coconut Crunch for lunch, look forward to Drunken Cacio e Pepe for dinner, and save room for a fat slice of Ooey Gooey Carrot Cake for dessert. The Only Meatloaf that Matters will teach you the power of re-frying, while Miso-Braised Chicken and Leeks will ensure you never throw away the green tops of the leeks again.

Throughout, you’ll encounter dozens of QR codes to step-by-step audio tutorials for a hands-free cook-along experience guided by Molly, plus recipe videos to help illuminate some of the trickier skills and recipes.

With intoxicatingly delicious recipes, vivid photographs, and Molly's one-of-a-kind playful guidance and whimsy, More Is More will inspire cooks to embrace a fearless mindset to level up their cooking—for life.

Hardcover | Clarkson Potter/Ten Speed | 304 pages

The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes for preparing incredible fish at home.

“I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself.”

In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.

Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.

Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.

Hardcover | Random House Group | 304 pages

Hardcover | Hardie Grant | 256 pages

The essential cookbook for preparing perfect Polish dumplings at home.

Delve deep into regional recipes from all over Poland with the traditional ingredients and stories that define these delicious dumplings. From the Baltic Sea with its abundance of fish, to the unique smoky and sour flavours of the mountainous south and beyond, discover endless options to satisfy every craving.

As well as regional classics, Zuza Zak offers sweet and savoury dumplings for every occasion. With new and original creations, plus crowd-pleasing vegan and gluten-free options, Pierogi is a fascinating celebration of this beloved Polish speciality.

Hardcover | Quadrille | 176 pages

Author: Adam Danforth

From the publisher:

The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.

Workman | Paperback | 176 pages