Has the Internet replaced the pleasure of an old-fashioned cookbook? We don’t think so. Here are five new ones we gobbled up.
The Smitten Kitchen Cookbook
Yield: One long-awaited hardback edition inspired by Deb Perelman’s beloved cooking blog.
Ingredients: More than 100 recipes — some greatest hits from her posts, most of them new — and 400-plus of the self-taught home cook’s mouthwatering photographs.
Preheat the oven for: Chocolate chip brioche pretzels, baked ranchero eggs, eggplant and three cheese calzone, corn risotto-stuffed poblanos, sesame-spiced turkey meatballs, and peach dumplings.
Chef’s tip: Sections on measurements and outfitting your kitchen to useful perfection lay the groundwork for novices.
Michael Symon’s Carnivore
Yield: One vegetarian’s nightmare is another man’s pork belly dream.
Ingredients: One hundred twenty recipes for meat lovers (that’s the subhead) from the Iron Chef and 75 color images of everything from trotters to lamb necks (that’s our observation).
Preheat the oven for: Prime rib, chicken pot pie, arancini, goat tacos, lamb Bolognese, venison stew, and pheasant chili.
Chef’s tip: Each section opens with instructions on shopping for that particular meat and the proper ways to cook various cuts (e.g., grill or broil a pork chop but braise or smoke a butt).
Yield: One padded-cover beauty from Yotam Ottolenghi and Sami Tamimi, the stomachs behind last year’s best-selling Plenty.
Ingredients: One hundred twenty dishes showcased against the backdrop of one of the oldest cities in the world.
Preheat the oven for: Conchiglie with yogurt and peas, lamb-stuffed quince, turkey and zucchini burgers, and red pepper and baked egg galettes.
Chef’s tip: In addition to being an inspiring cookbook, it’s a love letter to and an exploration of the city Ottolenghi and Tamimi both call home.
Yield: One debut from Allison Vines-Rushing and Slade Rushing, best known as the husband/wife team who once helmed Jack’s Luxury Oyster Bar in NYC and now the brains behind New Orleans gem MiLa.
Ingredients: One hundred recipes giving down-home Southern classics a modern twist.
Preheat the oven for: Hushpuppies with caviar, curried squash and crawfish soup, barbecue lobster, and banana pudding brulee.
Chef’s tip: The book reads like the heart of this couple. You’ll want to make love the base of every meal.
Allergy-Free and Easy Cooking
Yield: One answer-packed book to the age-old question “What’s for dinner when you’re allergic to everything and you really don’t have much time?” from blogger and food-allergy expert Cybele Pascal.
Ingredients: Seventy-five 30-minute recipes without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts, fish, shellfish, or sesame. (Whew!)
Preheat the oven for: Chicken and sausage paella, creamy mac and cheese (no kidding), beef stroganoff, and homemade gnocchi.
Chef’s tip: The resources section includes an extensive list of allergy-free products to purchase online and in stores, as well as a lengthy list of groups that support people with food allergies and celiac disease.
Photos: Deb Perelman / Courtesy of Alfred A. Knopf; Courtesy of Alfred A. Knopf, Courtesy of Clarkson Potter, Courtesy of Ten Speed Press