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Around the Kitchen in 3 Questions: Chef Joshua Whigham

Around the Kitchen in 3 Questions: Chef Joshua Whigham

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Chef Whigham discusses the influence of his travels on his creative process

Chef Whigham has worked in several of José Andrés’ kitchens.

The Daily Meal caught up with chef de cuisine Joshua Whigham to learn about how his travels have influenced his work. Whigham is the chef de cuisine at The Bazaar by José Andrés in Los Angeles and has previously worked at Andrés’ other restaurants Atlantico, minibar, and Zaytinya in Washington, D.C. In addition to receiving a four-star review from the Los Angeles Times, The Bazaar was named Esquire’s Restaurant of the Year in 2009 and was Zagat Los Angeles' 2010 Top Newcomer.

The Daily Meal: What has been your most inspirational food experience while traveling?
Joshua Whigham:
My most inspirational food experience was my very first trip to Japan. I had a moment with a bowl of ramen. I was the only Westerner in this small shop and everyone stopped and looked at me, wondering why I was there. I went to the counter and pointed to what I wanted since we couldn’t understand each other. The man behind the counter explained to me that I chose udon noddle soup. I sat with this bowl, studied it, looked around to see how the locals ate it and then went to town. Slurping, eating the noodles, drinking the broth. It was me and that bowl of noodles and that was it.

TDM: What’s your favorite kitchen souvenir from your travels?
My favorite kitchen souvenir is a yuzu zester from a Japanese sushi chef.

TDM: If you could eat your way through one country, which one would it be and why?
If I had the option I would eat my way through both Japan and Spain. Both countries have such a remarkable food history and to be able to travel to the different regions in each country to understand the nuances would be an unreal experience.

Test Kitchen tips: Apples 101 . and 52 recipes

So. which apples are best for eating, and which ones are best for cooking and baking?

Food editor Russ Parsons explored the often perplexing apple question in a column he did on heirloom apples just a few autumns ago:

The world of apples is supposedly divided cleanly in two: cookers and eaters. But does that mean you can’t eat a cooker? Or cook an eater? And what makes a “cooking” apple anyway?Generally, the apples that cook or bake best are those that are notably tart (because you’re going to add sugar anyway) and that hold together through cooking.In my experience, the best apples for cooking are Granny Smith, Golden Delicious and Jonathan. But I’ve also had good luck with Gala, Braeburn, Pink Lady and Fuji. As for the older varieties, there are so many, you’re best off asking the farmer.

Continue reading below for a recipe for award-winning apple pie pictured at the left, and for links to the 52 recipes pictured in our recipe and photo gallery.

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at [email protected]

Total time: 1 hour, 10 minutes plus chilling time

3 to 4 pounds of apples, peeled, cored and sliced into large chunks, eighths or tenths.

1/4 teaspoon freshly ground nutmeg

1 tablespoon unsalted butter

1 egg, beaten (to use as an egg wash)

1. Heat the oven to 450 degrees.

2. Starting around the outside edge, line the pie crust with apple chunks. Move in concentric circles inward. When you’ve got the bottom layer covered, mound the rest on top. Go for density without overcrowding.

3. In a medium bowl, mix together the granulated sugar, cinnamon, nutmeg, cayenne, salt and lemon zest. Sprinkle the sugar/spice mixture evenly over the top of the apples, then sprinkle over the brown sugar. (Don’t worry, it’ll all migrate downward.) Cut the butter into tiny chunks and scatter it around, randomly but evenly over the top of the sugar.

4. Put the top crust on, crimp, then cut steam holes and glaze with an egg wash. Chill the pie for 20 minutes or so before baking.

5. Place the pie in the oven and bake for 15 minutes. Lower the heat to 350 and bake until the juices are bubbling but the fruit still feels firm (use a toothpick or the tip of a paring knife to reach through a venthole to pierce a piece of apple), an additional 30 to 40 minutes. Remove the pie to a cooling rack.

6. Cool the pie to room temperature before serving. A few hours is fine, even overnight is good. The flavors will blend and mellow, and the juices will have time to solidify.

Each of 10 servings: 364 calories 4 grams protein 54 grams carbohydrates 3 grams fiber 16 grams fat 10 grams saturated fat 61 mg cholesterol 31 grams sugar 187 mg sodium.

Samantha De Silva

A design consultant from Miami, Florida, Samantha De Silva was one of the first two eliminated from the Top 18 of MasterChef in Season Three. In an exit interview at the time the series was airing, Samantha said she did want to work in and own a restaurant someday, but “I will focus on doing consulting for the front of the house aspect of restaurants and lounges.”

Her food blog, Random Acts of Indulgence, only had four posts in June of 2012 when the show first aired…and very little since. In October of 2014 she “re-emerged” to post on the site: “So life got in the way of communication as it usually does. But I’m back now, no commitment as to how long but I will be adding many food fixes on a semi regular basis. Stay tuned… ” Hmm. I guess we’ll see about that as there has been no further posting since then.

The Kitchen

Colman Domingo is a Tony®, Laurence Olivier, Drama Desk, Drama League and NAACP Award nominated-, OBIE and Lucille Lortel Award-winning actor, playwright and director. Domingo appeared in Barry Jenkins’ If Beale Street Could Talk and can next be seen in A24’s Zola and in Noah Hawley’s sci-fi drama Lucy in the Sky for Fox Searchlight. He currently stars as Victor Strand on Fear The Walking Dead and had a recurring role on The Knick. He is a recipient of Best Drama Actor award from the 2018 Independent Television Festival presented by the Television Academy® for Nothingman, directed by Eli Kooris and Joshua Shaffer, and is a recent recipient of the Sundance Feature Film Program Grant. Mr. Domingo, his creative partner Alisa Tager and AMC Networks are currently developing an original drama series, West Philly, Baby, which he will write, direct, and executive produce. He is also at work on an untitled half-hour comedy for HBO. His hit Broadway musical Summer: The Donna Summer Musical was honored with two Tony® Award nominations as well as Drama Desk and Drama League. It kicks off its National Tour in Fall of 2019. (Photo by Ogata.)

In one of my favorite films, Mostly Martha, Martina Gedeck’s title character tells her therapist that a chef’s mastery can be told by his ability to cook simple dishes. “Take, for instance, salmon in light basil sauce,” she says. “Most people think it’s no big deal and put it on the menu. But frying or steaming it just right and putting the right amount of salt and spices in the sauce is difficult. In this recipe there’s no distraction, no design, no exotic ingredient. There’s only the fish and the sauce. The fish and the sauce.”

My earliest memories are filled with recipes, cooking, being in the kitchen with my mother. It is a sweltering summer Sunday and I am happy, watching her revolve around the stove like a graceful Tasmanian devil, just in her bra and a slip, young and beautiful. She is narrating her process to teach me how to fry chicken, how to make sure nothing is burned or too pink on the inside. It is masterful, plain and simple, just like Martha’s salmon. I am naturally fascinated how she makes everything look so effortless. “Stay in the kitchen,” she says, “Don’t get distracted. That is how you feed people. With love.” It dawns on me, that she is the ingredient. Her love and her dedication.

Some years later, in California, I am 22 and lanky, staring at the little faces looking up at me as I am spun on a rope, high in the air. I am an aerial web artist in a political circus, touring up and down the coast, playing an evil salamander monster that grows with lies, but is eventually defeated. The good tramples evil in our tale. I am having the time of my life. I answered an ad in the trades looking for a fearless performer. “We will train you,” it said. Master Lu Yi tells me that I have the key ingredient – Moo chi – big heart, that I am courageous. Openness, he tells me, is what you need to fly. In six weeks of training, I learned juggling five pins, stilt walking up to five feet tall, gymnastics and tumbling. I put my heart into it and make sure that I don’t get distracted, like Mom said.

Three years later, I am performing as Antonio in Twelfth Night at Theatre Rhinoceros. The director Danny Scheie, a wunderkind of a man, is at the center of the room. He is introducing his cast to the play and tells us that the character of Malvolio is cut from the script. “He is simply another subplot,” Danny announces. “I am more interested in the love story.” He is treating the play like a master cook, knowing what flavors to bring out, what is chopped off and thrown out. The result is exhilarating. I learn that you can be on the edge, even with Shakespeare, as long as you are clear about what you are trying to make. It is exhilarating to think that I am exactly where I am supposed to be. San Francisco feels my own, like home. My friends are my family.

Colman Domingo as Victor Strand in Fear the Walking Dead

I work part-time as a waiter at Zuni Cafe. I am still consumed by Shakespeare, now as Oberon in A Midsummer Night’s Dream. It is an extremely stressful environment, but I am focused, I dive in. Through the days of long shifts and the multitude of Judy Rodgers’ roast chickens, I adjust and relax, I start watching the chefs, and asking questions. I am intrigued as to how the salmon gets roasted and pink and flaky, with a brown crust on the outside without burning. I watch and learn. I learn about cheeses, oysters, Northern Italian cuisine and wine. I find the joy in cooking for big groups of friends, those evenings when the time stands still, and there is nothing else.

Years later, I move to New York. I am a participant in Lincoln Center Theater’s Directors Lab, as I have now added emerging director to my moniker. New York is bigger, louder and differently flavored than San Francisco. I pound the pavement with headshots and resumes. I find a job as a bartender at the theater hangout, the West Bank Cafe. Suddenly my life is all about precision: a bit of sweet vermouth, some whiskey, bitters. Cognac, orange liqueur, lemon juice. I get an agent. I audition for everything. I go in and out of town on regional theater gigs. I cook on the road. My whole life is one big workshop. Balancing the acts of art and life.

Years later, I am in London starring in The Scottsboro Boys. Eight exhausting, exhilarating shows a week on the West End. Every week I tuck in to a classic Sunday roast. The Hawksmoor Spitalfields becomes my go-to. Beef pot roast, Yorkshire pudding, roast vegetables, gravy, roasted garlic and onions. I am in heaven as I look out on the grey clouds and listen to the sounds of light rain.

Time goes by and I am in Pittsburgh, working on the screen adaptation of Ma Rainey’s Black Bottom. My solace here is finding the character of Cutler. I am laughing riotously with the brilliant George C. Wolfe, our fearless leader. He then zeros in on my process as an actor in this moment: “Colman, let things surprise you and allow yourself to not know. You see the big picture, as you have developed into a very strong director and creator. You know the end result. Now I need to take you back. To be surprised with what you are making. I need you to go moment to moment.” It is exactly what I need to hear.

I am now in Malvern, Pennsylvania, at the People’s Light theatre, in rehearsals for my play Dot. It is the first production of this play that I am helming. Morning is filled with laughter and deep interrogation of the text and moments. I present the cast with the world of the play today. Set, Lights, Costume and Sound. I ask the cast to tell the room who they are. Not only as actors, assistant directors, dramaturgs and stage managers. Very personal. Who they are and how they got here. I want the ingredients for what we are about to create, which only they can bring. I hear a clap of thunder and then the pounding of rain banging on the flat roof. We are in it. We are in the kitchen, putting all of our love in it.

My first attempt was a letdown, but the second batch of Brown's rolls came out excellent

The brown sugar from the filling leaked out more in this batch and caused the bottoms of the cinnamon rolls to become slightly overdone.

Otherwise, the rolls were so soft. I wish the filling didn't leak out and pool in the bottom of the pan because I would've loved more cinnamon and brown-sugar flavor.

For my second attempt at the icing, I tried letting the cream cheese sit out for longer to make it easier to integrate with the powdered sugar and milk - but it still became clumpy. In the future, I might try topping these with whipped cream cheese.

Overall, this recipe resulted in soft, pillowy cinnamon rolls that could use more filling.

Popular Vegan Influencers Blogs

If you feel like the words ‘veganism’, ‘vegan’, ‘vegan influencers’ or ‘vegan bloggers’ are getting more airtime lately, that’s because they really are. Veganism is not just a trend anymore but it is well and here for the long-haul. Have a look at the best vegan influencers to give you a burst of inspiration and helpful information.

Best Instagram Vegan Bloggers

Instagram is one of the most popular social networks and veganism is a growing trend. So here are hundreds of vegan bloggers who provide us with inspiring and recipes. The tastiest food and positive energy compel even the most committed meat-eaters to switch to veganism.

Minimalist Baker – @minimalistbaker

Dana Shultz makes creating healthy, vegan meals easier than ever by because her recipes requirу not more than 10 ingredients, 1 bowl, and a half of an hour or less to cook.” Her Instagram shows yummy recipes she posts every day! For more information you can go to her blog I’ve already talked about before.

Ella Mills – @deliciouslyella

Ella Mills is the founder of Deliciously Ella. Her Instagram is full of tasty plant-based recipes. I’ve already talked about her blog that she started in 2011 when she was diagnosed with Postural Tachycardia Syndrome. Now her Instagram posts caught attention and she has 1.7 million followers on Instagram and 4 books.

Ella and her husband Matthew are owners of their Deli in London, which specializes in healthy foods from Ella’s recipes!

Andrea Hannemann – @earthyandy

Andrea Hannemann is also known as Earthy Andy. She is beautiful and has an amazing family. The mother of 3 sons shares her healthy lifestyle with her 1.1 million followers. Her Instagram consists of recipes, fitness chalenges, adorable family pictures, travel, and good vibes. She also has a site you can check!

Kristina Carrillo-Bucaram – @fullyrawkristina

Kristina Carrillo-Bucaram has been a 100% raw vegan for 13 years! Kristina’s Instagram is full of self-love caption, plant-based recipes, and just overall happy pictures. Her raw recipes amaze me, but you may see more of them on her Youtube channel.

Ellie Bullen – @elsas_wholesomelife

Ellie Bullen is a creative and beautiful blogger with her own empire. She lives in Bali and creates genius recipes followed with amazing pictures. She has a store with products ranging from cookbooks to accessories. Рук Instagram contains a ton of informative posts with lifestyle tips, lifehacks for pregnant vegan moms and many more.

She will certainly inspire you to live a healthier life.

Caitlin Shoemaker – @frommybowl

Caitlin Shoemaker is the blogger behind From My Bowl. I’ve already mentioned this site in the Best Vegan Recipe Bloggers category. She creates absolutely innovative plant-based recipes that look amazing. At her Instagram, Caitlin also shares interesting lifestyle and cooking hacks.

Jasmine Briones – @sweetsimplevegan

[ap_instagram_feed_pro >Jasmine Briones and her partner Chris stand behind Sweet Simple Vegan which I also mentioned while talking about vegan recipes bloggers. The couple shares yummy and healthy vegan recipes and lifestyle tips. They also have a super cute dog named Berry!

Plant Based Jane – @plantbasedjane

Jane is a Fashion Merchandising major student living in NY City. She proves that eating healthy is easy and affordable! Unlike the previous bloggers, Jane’s Instagram posts are only about recipes, but she shares pieces of her life and tips in her stories. Her Instagram gains popularity quickly because the recipes are simple and look great.

Kimberly Espinel – @thelittleplantation

Kimberly’s Instagram is a food lover’s dream. She has turned her love for photography and vegan food into an incredible blog! Her Instagram shows the combination of her yummy recipes and food photography skills. She also holds Instagram and food photography classes for those who want to become bloggers!

Nina Montagne – @ninamontagne

On her Instagram, Nina creates inspiring and unique content about setting positive intentions, forming good habits, journaling, and meditating. Is there anything better? I like she shares vegan dishes and helpful and informative tips for healthier living

Best Youtube Vegan Bloggers

Luckily for those looking for inspiration and new ideas, interest in plant-based foods has boomed for the last years. The number of vegan YouTubers sharing their vegan lifehacks and ideas with their audience. Here are the top vegan influencers, they certainly have something for you.

Fully Raw Kristina

Youtube Followers: 1.11m

Content: Kristina Carrillo-Bucaram lives to inspire a fully raw, or 100% raw vegan healthy vegan lifestyle. She posts new videos twice a week that include tips, recipes, tricks, motivation, vlogs, fitness, exercise, and inspiration on how to be the best version of yourself.

The Most Popular Video:


Youtube Followers: 1.01m

Content: Gaz is a professional chef that specializes in veganism for 4 years already. His culinary knowledge helps him in creating the best vegan recipes. You can also find many of my other interests on the channel too – fashion, fitness, travel, music & vegan lifestyle!

The Most Popular Video:

Caitlin Shoemaker

Youtube Followers: 682k

Content: Caitlin is a content creator who is passionate about food, veganism, and a healthy lifestyle. Her goal is to show how easy it can be. She releases 1-2 videos per week where she shares not only recipes but also happy moments of her life.

The Most Popular Video:

Cheap Lazy Vegan

Youtube Followers: 657k

Content: At this channel, charming Rose shows how to live a cheap lazy vegan lifestyle. It is a perfect option for those who are interested in veganism and ethical lifestyle but don’t have enough time or will for cooking complicated meals every day.

The Most Popular Video:

Liv B | Vegan Recipes

Youtube Followers: 645k

Content: Here you will find plant-based recipes that are quick to cook and use easy-to-find and budget-friendly ingredients. The goal of this channel is to show how easy and affordable the vegan living is. As a rule, Liv releases one video in one week.

The Most Popular Video:

Hot for food

Youtube Followers: 473k

Content: Lauren creates vegan versions of popular foods like burgers, mac and cheese, caeser salad, and cheesecake, bringing vegan eating into the mainstream. She’s breaking all the misconceptions about being a vegan. New videos come out every Wednesday

The Most Popular Video:

Maddie Lumburner

Youtube Followers: 470k

Content: This is a personal video blog channel of MadFit. Here she shares her days in the life videos, shows what she eats, delivers VEGAN recipes, + more! Maddie lives in Canada, but she likes to travel the world and share her feelings with the audience.

The Most Popular Video:

Edgy Veg

Youtube Followers: 389k

Content: Candice, standing behind The Edgy Veg changes minds about veganism, eco-conscious living, and feminism. She delivers vegan recipes with humor. Instead of standard salads and smoothies, she re-purposes familiar favorites, by recreating childhood cravings.

Edgy talks not only about activism, recipes or animals, but also about the environment, mental health, and female empowerment. New videos come out every Tuesday and Thursday!

The Most Popular Video:

The Vegan Corner

Youtube Followers: 363k

Content: The Vegan Corner is a cookery YouTube paradise for vegans. The channel is devoted to tasty food without compromise. This is the first professional cookery YouTube channel about plant-based cuisine. It is founded by professional chefs with impressive experience.

There is nothing extra, at this channel – just high-quality cooking video followed by pleasant music or ASMR cooking sounds. Unfortunately, it isn’t updated anymore, but itis still a priceless source with lots of videos for vegans.

The Most Popular Video:

Happy Healthy Vegan

Youtube Followers: 218k

Content: Anji and Ryan release 3 to 5 videos per week showing how easy and fun it is to be an active vegan, and the way fitness and a healthy diet can change your life for the better. They also promote the protection of our environment and animals.

In response videos, Ryan debunks anti-vegan rhetoric spread by mass media, while Anji makes vlogs What I Ate In A Day, unboxings, travel vids, and reviews to show how fun and easy it is to live a vegan lifestyle.

The Most Popular Video:

One 1-quart glass jar, very clean (see notes below)

Kitchen scale or dry and liquid measuring cups (see notes below)


Water: If you know your tap water to be high in chlorine, fill a vessel and let it sit uncovered overnight to release the chlorine before using to mix a starter. Alternately, you may use filtered water. Aim to keep your starter at 75 degrees F. If your environment is much colder, you might want to start with warmer water.

Flour: After the initial mix, you will feed your starter white flour — both all-purpose and bread flour work — just make sure it is unbleached and look for one that has a protein content between 11 to 12 percent for best results.

Jar: To ensure you don’t bring unwanted mold or bacteria into your starter, sterilize your jar by running it though a hot dishwasher wash cycle, or for canning jars, boil for 10 minutes.

Scale: A kitchen scale is optional but if you plan on keeping up your sourdough starter for a long period of time, it will make the feedings a bit easier, less messy and faster.

Roasted cabbage with walnuts and parmesan

I began making variations on this dish about a year ago and since then it has become — and I’m sorry, I know how annoying unrelenting, gasping praise of every recipe that crosses your social media threshold can sound, despite feeling certain that here it’s warranted — everything. It’s a warm salad for cold weather. It’s Starter Cabbage for people who are cabbage suspect (savoy is lacier and less heavy than the white/red stuff). It’s a quick vegetable dish that’s not a salad or bland broccoli that my kids, by some rare miracle, agree to (they like the crispy crackly outer leaves). It’s even better from the tray (which keeps it hot) than it is from a plate, which is basically a reward for being as lazy as I prefer to be. With prep and even oven-warming, it takes exactly 20 minutes to make. Finally, it’s the kind of humble, economical dish that feels good at a time of year when we need to shell out for so many extra things.

The recipe is inspired by one in that astoundingly good vegetable cookbook I talk about a lot here (see: this asparagus salad and this soup) because I think (ahem, after my own two) you might enjoy it a whole lot: Six Seasons. I made, okay, quite a few changes — the cooking time was too long without flipping it, and it’s better when cooked on two sides. The original recipe has saba (an acidic wine reduction) or vinegar but I got the flavor I wanted with just lemon. There were breadcrumbs but I skip them the cabbage is roasted in butter, not olive oil, but I found it just smoked a lot. I add lemon zest, since I’m already using a lemon. The nuts are already toasted in the recipe, but mine never are so I worked it into my take, below. Honestly, I haven’t looked at the original recipe in so long (you won’t need to once you’ve made it once or twice), I had to pull down the book just to see what changes I’ve made.

I’ve also made the dressing more complex at times. A minced anchovy or tablespoon of minced olives or capers goes great here. I’ve put the parmesan on first and returned the tray briefly to the oven to singe it on a little. I’ve also skipped the parmesan and you can too it’s really not doing the heavy lifting here. I know we egg-eater-types say you can put an egg on anything, but here, you really can. If I was left to my own devices and not pulled constantly in directions by the lure of newer recipes I can’t wait to try and the background noise of people with their own opinions about how often we should eat cabbage for dinner, a pan of this with a crispy egg or two on top would be a weekly habit. I’m hoping it can be yours, instead.

Randomly, New Orleans: I got to spend 48 kid-free hours in New Orleans a couple weeks ago and wrote up our whirlwind itinerary here, should you be interested. [There’s also one for our Ireland trip this summer, and I owe you one for a long weekend in Paris in June. No, I don’t always get to travel this much, but it’s been a lucky year — this written from a hotel in Cincinnati, no less.]


Roasted Cabbage with Walnuts and Parmesan

  • Servings: 2 to 4
  • Time: 20 miniutes
  • Source:Adapted from Six Seasons
  • 1 medium-large (1 3/4 pounds) or two small heads savoy cabbage
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Scant 1/2 cup (1.75 ounces) walnut halves and pieces
  • 1 large or 2 smaller garlic cloves
  • 1 large lemon
  • Red pepper flakes, such as Aleppo (optional)
  • Grated parmesan, to taste

Meanwhile, while cabbage roasts, place nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them. Scoop into a bowl and finely grate the zest of half a lemon and all of the garlic over it. Add remaning 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed you want this dressing to be robust.

The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot. There will be no leftovers.

Tools: This is forever my favorite spatula, and particularly helpful here when you have unweidly wedges to flip. I prefer a Microplane rasp with more surface area and use this one.

Cooking Class Bundle: 5 Cooking Courses

Many people grow up watching their mothers or fathers cook they may see them read recipes, combine ingredients, and use sauté pans. These same people often take for granted the ability to get into the kitchen and know what to do.

Having an inborn ability to cook isn't guaranteed. Studies show that having a good role model in the kitchen is one of the best ways to learn how to cook and bake. However, maybe you never had the opportunity to watch someone cook. Perhaps you never had enough time to really apply yourself to the task. Maybe you're just scared of not knowing what to do.

The good news is, it's never too late to start, no matter what your background may be. The most important thing to take with you into the kitchen is a basic understanding of what to do and how to do it.

Spanish cookery reflects the Spanish lifestyle laid back, relaxed cooking that uses fresh beautiful ingredients that are available seasonally and prepared by cooks that are intuitive and resourceful.

This course comprises 12 lessons that take you through the wide spectrum of Spanish cuisine, sampling the delights of the Mediterranean and bringing some of the Spanish atmosphere to your dinner table. Perfect for the amateur or the experienced cook, each lesson takes you through a number of recipes step by step with pictures of each stage.

The course begins with a brief introduction to the history and geography of Spanish cuisine and finishes with a lesson in how to recognize the wines of the country and match them with meal types. In between, there is a little of everything, from vegetarian dishes and salads to steaks and seafood.

If you have ever enjoyed tapas or whipped up an omelet for lunch then you will have some idea of how versatile and delicious Spanish style food can be, if not, then you have lots of fun recipes to try! No prior knowledge is assumed, if you can chop up a few vegetables then you have the know-how you need to get started and enjoy an adventure into all things Spanish and delicious. The key to success in this course is throwing yourself into the cooking process and really letting yourself get creative with the recipes. The pride you will feel when you serve up these dishes will make the whole process of preparing and cooking them so worthwhile that they will become firm favorites for family dinners or serving to guests.

Since this is a 101 course, the recipes are intentionally uncomplicated. The simplest preparation method has been presented for the benefit of the novice home chef. As you become more adept, you can try more difficult approaches to these recipes. Don't be fooled by the simplicity however, while it is a beginner's course, it has a lot to recommend it to a more accomplished cook as well.

The goal of Italian Cooking 101 is to teach you how to prepare delicious, economical Italian meals at home, with confidence. To get the most out of the course you should cook along with the recipes as often as you can. It is much easier to learn by doing. Don't fret if the meal you've prepared along with the lesson isn't perfect the first time around. As you learn new techniques and experiment with ingredients, your cooking will get better and even more delicious with time. You will soon discover that your Italian food tastes just as good as your favorite restaurant's, minus the extra expense of eating out!

Each lesson has around 3 recipes to try, ranging from side dishes and snacks to more involving recipes for whole meals. Throughout the course, suggestions are made for those who want to be adventurous and alter the recipes to suit the preferences of their family or dinner guests allowing you to have the freedom to be original and continue the Tex Mex legacy by perhaps introducing some of your own locality into the recipes.

Bread baking can seem daunting, but with this easy-to-follow course guide, you will be able to uncover the mysteries of bread baking without any of the fear. You will learn the proper utensils and instruments necessary for each task, what ingredients to store in your kitchen, and which techniques to make each bread baking task run smoothly.

In this course you will find useful information and recipes for traditional breads, white breads, whole wheat breads, sourdough breads, rye breads, sweet breads, quick breads, unleavened breads, gluten-free breads, grain-free breads, and alternative uses for stale breads.

This course will help to transform you from a novice into a skilled bread baker who can not only impress friends and family with delicious breads, but who can also pass along the tradition to the next generation.

Share All sharing options for: The 43 Most Anticipated Cookbooks of Fall 2014

Welcome to the Eater Fall Cookbook and Food Book Preview. Here you will find Fall releases (September 1 to December 31) that are about, written by, or could be useful to chefs/restaurants. Fall is always a tremendous season for cookbook releases, and while this year doesn't have the sheer numbers of last year, 2014 more than makes up for it in quality.

Long awaited first cookbooks from chefs like Sean Brock (Husk, Charleston), Gabrielle Hamilton (Prune, New York City), Dominique Ansel (Dominique Ansel Bakery, New York City), Thomas McNaughton (Flour + Water, San Francisco), Renee Erickson (The Walrus and the Carpenter, Seattle), Christopher Kostow (Restaurant at Meadowood, Napa Valley), Masimo Bottura (Osteria Francescana, Modena, Italy), and Christian Puglisi (Relae, Copenhagen, Denmark) dominate this season.

Also coming out are several highly anticipated follow-ups to popular titles. Photographer Jeff Scott is releasing the third volume of his Notes From a Kitchen series, which documents the creative process of famous chefs across the country. London chef Yotam Ottolenghi is releasing Plenty More, his first new book since Jerusalem became a monster best-seller in 2012.

San Francisco's Charles Phan has a cookbook of recipes from his restaurant the Slanted door, while Mario Batali has a new book out about American farmers and the chefs who love them. Three major booze books are on the list: New York City's Death & Co. has a cocktail opus on the way, Talia Baiocchi wrote book on sherry, and a book from mad scientist/bartender Dave Arnold (Booker & Dax, New York City) has a science-oriented cocktail book coming out.

It's also a big year for bakers: cookbook legend Rose Levy Beranbaum's Baking Bible comes out in November, while Huckleberry Bakery (Santa Monica), Dominique Ansel Bakery (New York City), Della Fattoria Bread (California), and Johnny Iuzzini all have titles on the way as well.

What's missing? Southern books. Beyond (the admittedly huge) Sean Brock release, there aren't many books coming out from chefs below the Mason-Dixon this year, a major departure from years past. (Albeit one we saw the beginnings of as early as last Fall.) Is this the end of the Southern cookbook boom? Stay tuned.

And now on to the Fall preview. If there's anything missing from the list, let us know in the comments.

East Coast

Meat: Everything You Need to Know

Pat LaFrieda and Carolynn Carreño
While meat man Pat LaFrieda may be most well-known outside of New York for his contributions to the burger revival of recent years, his first cookbook covers much more than just ground beef. (As, indeed, the title implies.) Seventy-five recipes cover "beef, pork, lamb, veal, and poultry," and are sourced from New York restaurateurs as well as the LaFrieda family. There are also step-by-step photographs explaining simple butchery procedures "like butterflying a veal chop or tying a crown roast."
Atria: September 2 Buy at Amazon

Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking

Johnny Iuzzini and Wes Martin
Ex-Jean Georges pastry chef and motorocycle enthusiast Johnny Iuzzini's second cookbook focuses on fundamentals. There's a slight American-bent to the recipes as well: peanut butter pastry cream, salted caramels, pineapple-cornmeal upside-down cake, malted brownies, and more. A quick glance through a preview copy shows recipes for all skill levels.
Clarkson Potter: September 30 Buy at Amazon

The New England Kitchen: Fresh Takes on Seasonal Recipes

Jeremy Sewall and Erin Byers Murray
Boston chef Jeremy Sewall (Lineage, Eastern Standard, Island Creek Oyster Bar, Row 34) dives deep into the foods of New England for this, his first cookbook. Expect lots of seafood, profiles of fishermen, farmers, and craft brewers, and ideas for plating. Photography is by Michael Harlan Turkell, who shot recent books like The Meat Hook Meat Book, Joanne Chang's Flour, Too and Chris Cosentino's Beginnings.
Rizzoli: September 30 Buy at Amazon

America — Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers

Mario Batali and Jim Webster
Mario Batali gets his farmer on in his latest cookbook, getting his chef friends (Matt Dillon, José Andrés, Paul Kahan, others) to introduce their favorite farmers and share a recipe that uses their ingredients. Farmer-driven cookbooks can be a tough sell at a national level: local, focused books can be incredibly useful to people who live in a specific area, but no one is going to be able to access local salmon and local ramps and local avocados and local oysters all in the same place, making some recipes inaccessible. Still, it could be a good read.
Grand Central Life & Style: October 7 Buy at Amazon

My Portugal: Recipes and Stories

George Mendes and Genevieve Ko
New York chef George Mendes (Aldea) travels through Portugal and his family's history to discover the cuisine of this small yet gastronomically rich nation. Expect recipes from Mendes' restaurant as well as traditional fare. The book's photography — done by longtime Gourmet alum Romulo Yanes — evokes a simpler, more elegant cookbook style from decades past. Check out a preview here.
Stewart, Tabori & Chang: October 7 Buy at Amazon

Harold Dieterle's Kitchen Notebook: Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home

Harold Dieterle and Andrew Friedman
New York City chef Harold Dieterle (Perilla, Kin Shop, The Marrow) teams up with cookbook author Andrew Friedman to take a look inside Dieterle's kitchen notebook, full of dish ideas and bits of recipes. The book considers individual dish components (fresh ricotta, wild chives, huckleberries, spaetzle) and then offers several ways for home cooks to use each.
Grand Central Life & Style: October 14 Buy at Amazon

How To Eataly: A Guide to Buying, Cooking, and Eating Italian Food

It was inevitable that one day there would be a cookbook explaining how to use the ingredients one can buy at Mario Batali/Lidia Bastianich's megaemporium of all things Italian, Eataly. The book seems to contain a lot of shopping advice: the publisher's language mentions "how to assemble an antipasto platter," "what to look for in the market," and "simple ideas for what to do with staples, from olive oil to mozzarella," but expect recipes as well.
Rizzoli: October 14 Buy at Amazon


Sean Brock
This year shows a marked slowdown in the Southern cookbooks boom of recent years could it be that no one wanted to compete with Sean Brock? Arguably the most eagerly anticipated Southern cookbook in years, Brock's book runs the gamut from the home-cooked recipes of his childhood to the upscale foods of his restaurants. If you were hoping for a dedicated Husk cookbook, you're out of luck — but that doesn't mean it's not a possibility for the future.
Artisan: October 21 Buy at Amazon

Dominique Ansel: The Secret Recipes

Dominique Ansel
Cronut king Dominique Ansel's first book will reveal the so-called "secret" recipes of his New York patisserie, including, yes, the recipe for his famous doughnut/croissant hybrid. (It's not the same as the one they sell in the store it's been adjusted for home cooks.) But you're not just here for the Cronuts: expect all manner of pastry recipes from the James Beard Award winner.
Simon & Schuster: October 28 Buy at Amazon


Gabrielle Hamilton
Here it is: the cookbook from beloved New York restaurant Prune, which chef/memoirist Gabrielle Hamilton has been working on for several years. Containing a whopping 250 recipes, the book is designed as a "replica of the restaurant's kitchen binders" accordingly, recipes have "been tried, tasted, and tested dozens if not hundreds of times." This could be the cookbook of the year get excited. (PS: Team Brunch, the book promises to reveal the secrets for all ten of Prune's famous bloody marys.)
Random House: November 4 Buy at Amazon

Also Coming This Fall

· Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter
by Lou Di Palo and Rachel Wharton. Ballantine: September 9 Buy at Amazon
· The Fat Radish Kitchen Diaries
by Ben Towill, Phil Winser, Nick Wilber, and Julia Turshen. Rizzoli: September 23 Buy at Amazon
· Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery
by Erin Patinkin and Agatha Kulaga. Harlequin: September 30 Buy at Amazon
· Good Catch: Recipes and Stories Celebrating the Best of Florida's Waters
by Pam Brandon, Katie Farmand, and Heather McPherson. University Press of Florida: September 30 Buy at Amazon
· School of Fish
by Ben Pollinger. Gallery Books: September 30 Buy at Amazon
· New York Cult Recipes
by Marc Grossman. Sterling Epicure: October 7 Buy at Amazon
· Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations
by Matt Lewis and Renato Poliafito. Stewart, Tabori & Chang: October 7 Buy at Amazon
· My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients
by Geoffrey Zakarian. Clarkson Potter: October 7 Buy at Amazon
· Adventures in Comfort Food: Incredible, Delicious and New Recipes from a Unique, Small-Town Restaurant
by Kerry Altiero and Katherine Gaudet. Page Street Publishing: October 7 Buy at Amazon
· Cocina Tropical: The Classic & Contemporary Flavors of Puerto Rico
by Jose Santaella. Rizzoli: October 14 Buy at Amazon
· Marcus Off Duty: The Recipes I Cook at Home
by Marcus Samuelsson. Rux Martin/Houghton Mifflin Harcourt: October 21 Buy at Amazon
· At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well
by Amy Chaplin. Roost Books: October 21 Buy at Amazon
· Beef Club: From Classic Steaks to High-Brow Burgers and Experimental Cocktails
by Olivier Bon, Pierre-Charles Cros, and Romée de Goriainoff. Hardie Grant: October 21 Buy at Amazon
· Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing
by Keith Schroeder. Oxmoor House: October 21 Buy at Amazon
· Carmine's Celebrates: Classic Italian Recipes for Everyday Feasts
by Glenn Rolnick. St. Martin's Press: November 4 Buy at Amazon
· New German Cooking: Recipes for Classics Revisited
by Jeremy Nolan and Jessica Nolan. Chronicle: December 9 Buy at Amazon
· A Good Food Day: Reboot Your Health with Food That Tastes Great
by Marco Canora and Tammy Walker. Clarkson Potter: December 30 Buy at Amazon

West Coast

Huckleberry: Stories, Secrets, and Recipes From Our Kitchen

Zoe Nathan
Here comes a stunner of a cookbook from Zoe Nathan of Santa Monica's Huckleberry Bakery & Cafe. The book explains basics in step-by-step photographs and includes recipes from the bakery, both sweet and savory. This being an LA bakery, there are also options for "whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options."
Chronicle: September 9 Buy at Amazon

Flour and Water: Pasta

Thomas McNaughton
The publisher calls San Francisco chef/four time Beard nominee Thomas McNaughton's book a "complete primer on the craft of pasta making," and at a glance, it appears to deliver. The book contains detailed instructions on different pasta shapes and what to do with them, as well as some general pasta philosophy. Its 75 recipes are arranged by season and while they're sourced from McNaughton's popular Italian restaurant, supposedly they're accessible for "home cooks of every skill level."
Ten Speed: September 30 Buy at Amazon

A Boat, a Whale & a Walrus: Menus and Stories

Renee Erickson and Jess Thomson
Seattle chef Renee Erickson (The Whale Wins, Boat Street Café, The Walrus and the Carpenter, Barnacle) offers a book of seasonal menus (attention other cookbook authors: more menus, please) that showcase the ingredients of the Pacific Northwest. The book is very pretty and evokes the feeling of an Elizabeth David book, while still being down-to-earth enough you might actually use it on a regular basis.
Sasquatch: September 30 Buy at Amazon

The Slanted Door: Modern Vietnamese Food

Charles Phan
The follow-up to Charles Phan's excellent Vietnamese Cooking at Home (check out that book here), The Slanted Door focuses on the food of his restaurant of the same name, including an extensive cocktail section. The book tracks the evolution of the Slanted Door across nearly 20 years.
Ten Speed: October 7 Buy at Amazon

A New Napa Cuisine

Christopher Kostow
A New Napa Cuisine follows Restaurant at Meadowood chef Christopher Kostow on his journey to develop a cuisine that is deeply connected to the ingredients of California's Napa Valley, from his beginnings all the way to earning the restaurant three Michelin stars. According to the publisher, the book includes "thoughtful essays, curated recipes and stunning photography."
Ten Speed: October 14 Buy at Amazon

The Pizza Bible: The World's Favorite Pizza Styles

Tony Gemignani
San Francisco pizzaiolo Tony Gemignani explores all types of pizza here, from "Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian." The publisher claims it's the first guide to all major pizza styles.
Ten Speed: October 21 Buy at Amazon

Bar Tartine: Techniques and Recipes

Nick Balla and Cortney Burns
Chef team Nick Balla and Cortney Burns are the duo behind San Francisco's Bar Tartine, and the authors of the cookbook of the same name. The book explores the restaurant's influences ranging from "Central Europe, Japan, and Scandinavia" and explores techniques including "fermentation, curing, pickling."
Chronicle: November 11 Buy at Amazon

Also Coming This Fall

· Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More
by Sara Deseran, Joe Hargrave, Antelmo Faria, and Mike Barrow. Ten Speed: September 2 Buy at Amazon
· Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland
by Tanya Holland. Chronicle: September 9 Buy at Amazon
· French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way
by Jean-Pierre Moullé and Denise Lurton Moullé. Ten Speed: September 16 Buy at Amazon
· Farm, Fork, Food: A Chef Celebrates Home-Grown Produce
by Eric Skokan. Kyle Books: September 25 Buy at Amazon
· World Spice at Home: New Flavors for 75 Favorite Dishes
by Amanda Bevill and Julie Kramis Hearne. Sasquatch: September 30 Buy at Amazon
· Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads
by Kathleen Weber. Artisan: October 7 Buy at Amazon
· Das Cookbook: German Cooking . . . California Style
by Hans Rockenwagner. Prospect Park Books: October 14 Buy at Amazon
· Twelve Recipes
by Cal Peternell. William Morrow Cookbooks: October 21 Buy at Amazon

Central US / Nationwide

Notes From A Kitchen: Volume Three (Part One)

Jeff Scott
Photographer Jeff Scott continues his Notes From A Kitchen series with Volume Three (Part One). The volume includes photography (as well as the titular notebook notes) of the creative process of a whole new batch of chefs, including David Chang, Dominique Crenn, Joshua Skenes, John and Karen Shields, and many more. Check out a preview here, and a video of Chang's contribution here.
Tatroux: September Pre-Order

Jack Allen's Kitchen: Celebrating the Tastes of Texas

Jack Gilmore and Jessica Dupuy
Jack Gilmore serves up all manner of Texan cuisine at the various locations of his Central Texas family restaurant Jack Allen's Kitchen, from tacos to chicken-fried steak to margaritas of all shapes and sizes. Here, he explores the dishes he serves in his restaurants, including profiles of the local farmers and purveyors who produce the ingredients.
UT Press: October 15 Buy at Amazon

Also Coming This Fall

· The Southern Foodie's Guide to the Pig: A Culinary Tour of the South's Best Restaurants & the Recipes That Made Them Famous
by Chris Chamberlain. Thomas Nelson: September 9 Buy at Amazon
· The Edible South: The Power of Food and the Making of an American Region
by Marcie Cohen Ferris. University of North Carolina Press: September 22 Buy at Amazon
· Food Truck Road Trip--A Cookbook: More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast
by Kim Pham, Philip Shen, and Terri Phillips. Page Street Publishing: November 4 Buy at Amazon


Perfection In Imperfection

Janice Wong
Janice Wong worked with some of the most prestigious chefs in the world (Pierre Herme, Elena Arzak, Grant Achatz) before settling in Singapore to open her 2am:dessertbar. Her cookbook is divided into four sections — Origins of Taste, Colours of Taste, Textures of Taste, and Memories of Taste — and explores "seemingly disparate sources of inspiration and the creations that stem from them." Wong was named Asia's Top Pastry Chef by the World's 50 Best in 2013.
Gatehouse Publishing: September 1 Buy at Amazon

North: The New Nordic Cuisine of Iceland

Gunnar Karl Gíslason and Jody Eddy
Reykjavík chef Gunnar Karl Gíslason (Restaurant Dill) makes his cookbook debut here, teaming up with food writer Jody Eddy (author of 2012's Come In, We're Closed). Described as "equal parts recipe book and culinary odyssey," the book is a deep look inside Gíslason's food as well as Icelandic traditions.
Ten Speed: September 9 Buy at Amazon

Alexandre Gauthier: Chef, La Grenouillère

Alexandre Gauthier
Alexandre Gauthier is the chef at La Grenouillere, a restaurant in a 500-year-old farmhouse in La Madelaine-sous-Montreuil, France. Here, he showcases 100 of his dishes, accompanied by Marie Pierre Morel's photography both of Gauthier's food as well as the region. (Note: this is the US release of this book, the French version came out in May.)
Stewart, Tabori & Chang: September 9 Buy at Amazon

Mallmann on Fire

Francis Mallmann and Peter Kaminsky
Argentinean chef Francis Mallmann is back with the sequel to his fantastic 2009 cookbook, Seven Fires. This time, he explores the world of open fire cooking in Argentina and beyond: "In winter's snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil." This one could be one of the best books out this year stay tuned.
Artisan: September 23 Buy at Amazon

Never Trust A Skinny Italian Chef

Massimo Bottura
Massimo Bottura is the chef of the three-Michelin starred Osteria Francescana in Modena, Italy, and here is his first English cookbook. (It's a big Phaidon coffee table book, naturally.) The book is split into four sections and contains 50 recipes in detail, including inspirations, techniques, and more.
Phaidon: October 6 Buy at Amazon


Katrina Meynink
What is happening to restaurant traditions? Here Katrina Meynink takes a look at chefs around the world who have shucked the constraints of old school, Michelin-style restaurants to do their own thing. The book contains over 100 recipes from restaurants all over the world.
Murdoch Books: October 9 Buy at Amazon

Historic Heston

Heston Blumenthal
Here, a smaller, less-expensive version of UK chef Heston Blumenthal's giant 2013 cookbook, Historic Heston. The original, filigreed version — priced at $200, $123.89 on Amazon — was named Cookbook of the Year by the James Beard Foundation Awards in 2014. (Check out a preview of the original here). This book — $65, $43.80 on Amazon — will feature the same contents as the original, just in a slightly less-fancy package.
Bloomsbury USA: October 14 Buy at Amazon

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Yotam Ottolenghi
UK chef Yotam Ottolenghi's last US release, Jerusalem (check it out here) was a massive hit, so expect this one to get a lot of attention. Plenty More is the sequel to 2011's Plenty, and features 150 vegetarian recipes from his London restaurant Ottolenghi.
Ten Speed: October 14 Buy at Amazon


Martin Benn
Martin Benn's Sydney restaurant Sepia serves Japanese-influenced food, and this cookbook explores 60 dishes from four separate tasting menus. The book's design and photography, interestingly, take their cues from the restaurant's Art Deco space.
Murdoch Books: November 6 Buy at Amazon

Obica: Mozzarella Bar. Pizza e Cucina. The Cookbook

Silvio Ursini (Editor)
Billed as the world's first mozzarella bar — and oft-cited by Nancy Silverton as the inspiration behind her LA restaurant, Mozza — Obica serves mozzarella preparations in over 20 restaurants around the world. (The first was in Rome.) The cookbook has 100 recipes split into "a series of ideal menus."
Rizzoli: November 11 Buy at Amazon

Relæ: A Book of Ideas

Christian Puglisi
One Michelin-starred Copenhagen restaurant Relae serves "deeply imaginative, plant-centric" food by Christian Puglisi. The book does not contain recipes but, apparently, "idea-essays" that discuss the inspirations and techniques behind each dish. (Daniel Patterson took a similar technique in his Coi book last year.)
Ten Speed: November 11 Buy at Amazon

Dabbous: The Cookbook

Ollie Dabbous
This cookbook from the Michelin-starred Dabbous in London is arguably the most anticipated UK title of the year. Ollie Dabbous spent time in kitchens all over the world — Mugaritz, Noma, Hibiscus, L'Astrance, Pierre Gagnaire, and WD50 — before opening his eponymous restaurant in 2012.
Bloomsbury USA: November 11 Buy at Amazon

Also Coming This Fall

· Simon Hopkinson Cooks
by Simon Hopkinson. Ebury Press: September 23 Buy at Amazon
· Joel Robuchon Food and Life
by Nadia Volf. Assouline Publishing: September 30 Buy at Amazon
· 3 Chefs: The Kitchen Men
by Michael Bonacini, Massimo Capra, and Jason Parsons. Madison Press Books: October 1 Buy at Amazon
· Couture Cupcakes
by Eric Lanlard and Patrick Cox. Mitchell Beazley: October 7 Buy at Amazon
· Chuck's Day Off
by Chuck Hughes. Harper: October 21 Buy at Amazon
· Mexico: The Cookbook
by Margarita Carrillo Arronte. Phaidon: October 27 Buy at Amazon
· The Shed: The Cookbook: Original, Seasonal Recipes for Year-Round Inspiration
by Gregory Gladwin, Oliver Gladwin, and Richard Gladwin. Kyle Books: October 30 Buy at Amazon
· Salt Grill: Fine Dining for the Whole Family
by Luke Mangan. Murdoch Books: November 1 Buy at Amazon
· New Feast: Modern Middle Eastern Vegetarian
by Lucy Malouf and Greg Malouf. Hardie Grant Books: November 4 Buy at Amazon
· Duck & Waffle: Recipes and stories
by Daniel Doherty. Mitchell Beazley: November 4 Buy at Amazon
· Brazilian Food
by Thiago Castanho and Luciana Bianchi. Firefly Books: November 4 Buy at Amazon
· Desserts from My Kitchen
by Lesley Stowe. Barlow Publishing: November 5 Buy at Amazon
· Curbside: Modern Street Food from a Vagabond Chef
by Adam Hynam-Smith. Whitecap Books Ltd.: November 29 Buy at Amazon
· Ladurée Chocolate
by Vincent Lemains. Hachette Livre: November 30 Buy at Amazon
· Ladurée Macarons
by Vincent Lemains. Hachette Livre: November 30 Buy at Amazon


Death & Co: Modern Classic Cocktails, with More than 500 Recipes

David Kaplan, Nick Fauchald, Alex Day
Oh, were you looking for a luxe, comprehensive guide to all things shaken and stirred? Here's your guide to cocktails from the team behind New York City's Death & Co. Especially sweet: interspersed through the book, profiles of the bar's regulars with the recipe for their favorite drink.
Ten Speed: October 7 Buy at Amazon

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes

Talia Baiocchi
Here's everything you ever wanted to know about sherry, from Punch Editor-in-Chief (and ex-Eater wine editor) Talia Baiocchi. Aimed at professionals and enthusiasts alike, it includes a history of the drink, a buyers' guide, and a chapter of cocktail recipes that incorporate sherry.
Ten Speed: October 14 Buy at Amazon

Liquid Intelligence: The Art and Science of the Perfect Cocktail

Dave Arnold
If you're looking for a bit of science with your cocktail, Dave Arnold is the man for you. Bartender at New York City's Booker & Dax cocktail bar, Arnold includes 150 recipes and techniques that run the gamut from tips for making pitcher drinks to nitro-muddling herbs for drinks so they don't brown.
W. W. Norton & Company: November 10 Buy at Amazon

Also Coming This Fall

· American Spirit: An Exploration of the Craft Distilling Revolution
by James Rodewald. Sterling Epicure: September 2 Buy at Amazon
· Wood, Whiskey and Wine: A History of Barrels
by Henry H. Work. Reaktion Books: September 15 Buy at Amazon
· We Make Beer: Inside the Spirit and Artistry of America's Craft Brewers
by Sean Lewis. St. Martin's Press: September 23 Buy at Amazon
· Shrubs: An Old Fashioned Drink for Modern Times
by Michael Dietsch. Countryman Press: October 6 Buy at Amazon
· The Curious Bartender: An Odyssey of Malt Bourbon & Rye Whiskies
by Tristan Stephenson. Ryland Peters & Small: October 9 Buy at Amazon
· Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough
by Peter Thomas Fornatale and Chris Wertz. powerHouse Books: October 14 Buy at Amazon
· Whiskey Distilled: A Populist Guide to the Water of Life
by Heather Greene. Studio: October 16 Buy at Amazon
· The Spirit of Gin: A Stirring Miscellany of the New Gin Revival
by Matt Teacher. Cider Mill Press: November 11 Buy at Amazon
· Sake: The History, Personal Stories and Craft of Japan's Artisanal Breweries
by Hayato Hishinuma. Gatehouse Publishing: December 31 Buy at Amazon


Orange Is the New Black Presents: The Cookbook

Jenji Kohan, Tara Herrmann, Hartley Voss, and Alex Regnery
Because every popular TV show gets a cookbook these days, here's one for Netflix hit Orange Is the New Black. Never fear: while the book includes recipes for Red's Chicken Kiev and Prison Punch, the book also promises recipes from characters' pre-prison lives.
Abrams Image: October 14 Buy at Amazon

Make It Ahead: A Barefoot Contessa Cookbook

Ina Garten
Food Network person Ina Garten's books are perennial bestsellers, and this one is sure to be no exception. Here's her guide to cooking food ahead of time for parties and holidays, with a bonus section on Thanksgiving that, according to publisher's lingo, "may just change your life."
Clarkson Potter: October 28 Buy at Amazon

The Portlandia Cookbook: Cook Like a Local

Fred Armisen, Carrie Brownstein, and Jonathan Krisel
Start working on sourcing local chickens now, because a cookbook based on IFC's hit show Portlandia is coming your way. It wouldn't be fun to give away too many jokes, but you can expect dining tips, fart patios, any number of pickle recipes, and recipes for things like Kale and Quinoa Bowl with Tofu and Mushrooms.
Clarkson Potter: October 28 Buy at Amazon

Also Coming This Fall

· The Chew: A Year of Celebrations
by Mario Batali, Michael Symon, Carla Hall, Clinton Kelly, and Daphne Oz. Kingswell: September 16 Buy at Amazon
· Jamie Oliver's Comfort Food: The Ultimate Weekend Cookbook
by Jamie Oliver. Ecco: September 23 Buy at Amazon
· One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More
by Editors of Martha Stewart Living. Clarkson Potter: September 23 Buy at Amazon
· The Lagasse Girls' Big Flavor, Bold Taste--and No Gluten!: 100 Gluten-Free Recipes
by Jilly Lagasse AND Jessie Lagasse Swanson. Da Capo Lifelong Books: October 14 Buy at Amazon
· Fabio's American Home Kitchen: More Than 125 Recipes With an Italian Accent
by Fabio Viviani. Hyperion: October 21 Buy at Amazon
· Celebrity Chefs: Delicious Recipes * Sparkling Cocktails * Expert Wine Pairings
by Hearst Books. Hearst: October 21 Buy at Amazon
· In the Kitchen with Kris: A Kollection of Kardashian-Jenner Family Favorites
by Kris Jenner. Gallery Books/Karen Hunter Publishing: October 21 Buy at Amazon
· MasterChef: the Finalists
by Natalie Coleman, Dale Williams, and Larkin Cen. Absolute Press: October 21 Buy at Amazon
· Inside the Test Kitchen: 120 New Recipes, Perfected
by Tyler Florence. Clarkson Potter: November 4 Buy at Amazon


Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes

Dana Cowin
Food & Wine Editor-in-Chief Dana Cowin may know her restaurants, but apparently she wasn't a very good cook until recently. Here, Cowin asks chefs like April Bloomfield, Alex Guarnaschelli, Tom Colicchio, David Chang, Alice Waters, Thomas Keller, and more to teach her how to make great home-cooked dishes.
Ecco: October 14 Buy at Amazon

Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook

Michael Ruhlman
Here's food writer Michael Ruhlman's take on roasting, a word he says is "the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning." Expect, yes, a roast chicken recipe, but also everything from roasted fish to roasted peaches.
Little, Brown and Company: October 21 Buy at Amazon

The Cookbook Book

Annahita Kamali (Editor)
As evidenced by this list, the number of cookbooks that come out every year can be intimidating. Not sure where to start? Editor Annahita Kamali and Phaidon make it easy for you, highlighting books from Julia Child's Mastering the Art of French Cooking to more modern fare like David Chang's Momofuku.
Phaidon: November 3 Buy at Amazon

The Baking Bible

Rose Levy Beranbaum
Rose Levy Beranbaum is a legend in baking and pastry cookbooks, and her 1988 classic The Cake Bible is a must-own for anyone getting into the intricate world of cake-baking. Here, she turns her attention to baking at large. Yes, it includes cakes, but also cookies, crisps, tarts, and more.
Houghton Mifflin Harcourt: November 4 Buy at Amazon

Also Coming This Fall

· Pizza: A Slice of American History
by Liz Barrett. Voyageur Press: September 1 Buy at Amazon
· Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
by Jennifer McLagan. Ten Speed: September 16 Buy at Amazon
· Around the Table: Recipes and Inspiration for Gatherings Throughout the Year
by Martina McBride and Katherine Cobbs. William Morrow Cookbooks: October 7 Buy at Amazon
· How to Cook Everything Fast: A Better Way to Cook Great Food
by Mark Bittman. Houghton Mifflin Harcourt: October 7 Buy at Amazon
· The Vegetarian Flavor Bible
by Karen Page. Little, Brown and Company: October 14 Buy at Amazon
· Chop Suey, USA: The Story of Chinese Food in America
by Yong Chen. Columbia University Press: October 28 Buy at Amazon
· Saveur: The New Classics Cookbook
by James Oseland. Weldon Owen: October 28 Buy at Amazon
· The Tucci Table: Cooking With Family and Friends
by Stanley Tucci and Felicity Blunt. Gallery Books: October 28 Buy at Amazon
· Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
by Dorie Greenspan. Rux Martin/Houghton Mifflin Harcourt: October 28 Buy at Amazon
· Duff Bakes
by Duff Goldman. William Morrow Cookbooks: November 4 Buy at Amazon


All or Nothing: One Chef's Appetite for the Extreme

Jesse Schenker
New York chef Jesse Schenker turns memoirist in this chronicle of his ups and downs in the kitchen. The publisher bills it as a combination of "Kitchen Confidential, Blood, Bones & Butter, and Breaking Bad," so expect kitchen pirates, swear words, restaurant drama, drug usage, personal redemption, and more.
Dey Street Books: September 30 Buy at Amazon

Food: A Love Story

Jim Gaffigan
Comedian Jim Gaffigan turns his attention to food in his new book, taking a look at the American diet and pondering such questions as: "Which animal is more delicious: the pig, the cow, or the bacon cheeseburger?" Excellent question.
Crown Archetype: October 21 Buy at Amazon

Also Coming This Fall

· The Language of Food: A Linguist Reads the Menu
by Dan Jurafsky. W. W. Norton & Company: September 15 Buy at Amazon
· Cooked Raw: How One Celebrity Chef Risked Everything to Change the Way We Eat
by Matthew Kenney. Familius: October 7 Buy at Amazon
· It Ain't Sauce, It's Gravy: Macaroni, Homestyle Cheesesteaks, the Best Meatballs in the World, and How Food Saved My Life
by Steve Martorano. Knopf: October 28 Buy at Amazon
· Blind Taste: A Defense of Fast Food & Cheap Beer
by Robin Goldstein. Fearless Critic Media: November 1 Buy at Amazon

Watch the video: Κουζίνα: Μαζί με τον Ανδρέα και την Ελένη Σπιτικές πίτσες (October 2022).