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Welcome to the Summer Cookbook and Food Book Preview. Here you will find Summer releases (May 1 to August 31) that are about, written by, or could be useful to chefs/restaurants. As usual, Summer is a big season for ice cream books and grilling/barbecue books; but there’s something for everyone among the titles below.
First, meat. On the grilling and barbecue front, there’s Los Angeles chef Ben Ford’s guide to massive outdoor feasts, Taming the Feast, and flavormeister Guy Fieri discover fire in his outdoor cookbook Guy on Fire. For a bit more challenging fare, explore charcuterie with either a sausage book from Ryan Farr of San Francisco’s 4505 Meats or NYC/Boston chef Jamie Bissonnette’s new guide to charcuterie. Need to make both the backyard cookout master and the culinary showoff happy? Go for The Meat Hook Meat Book for instructions on making Brooklyn’s finest rooftop ribs and/or country pate.
Next, for the more popular books for Summer time reading has been lighter, healthier recipe cookbooks like; Chef Michael Bennett’s “All-Natural SURF CUISINE”. Rounding out Summer’s offerings are a book on the future of food from chef Dan Barber, a baking book from the ex-St John pastry chef Justin Gellatly, a big shiny chef book from Paris two star restaurant Le Cinq, the 40th anniversary reboot of Richard Olney’s classic Simple French Food, and a cocktail book from bartender Jeffrey Morgenthaler of Clyde Common in Portland.
As for Summer’s favorite dessert treat – ice cream, Ohio ice creamist Jeni Britton Bauer of Jeni’s Splendid Ice Creams has a new book out. There are also books from Maine’s Jeff Miller of Scoop, Brooklyn Farmacy and Soda Fountain, national food truck Coolhaus ice cream sandwichery, and London’s Ruby Violet.
Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking
Ben Ford and Carolynn Carreño
Chef Ben Ford (The Filling Station, Los Angeles) goes big on this, his first cookbook. The book lays out plans for feasts of mammoth proportions, with everything from a whole hog roast to a north woods lake fish fry to a burger-and-brats block party. The book was co-written by Carolynn Carreño (who worked on the Mozza cookbook as well as the Shopsin’s cookbook) and has photography from Frank Ockenfels III. Check out a preview here.
Atria: May 6; Buy at Amazon
All-Natural SURF CUISINE: a study in Seafood cookery
You want healthy Summer grilling help? South Florida author and chef Michael Bennett has 100 healthy and Gluten-free Seafood recipes for you. All recipes are Gluten-free and naturally healthy for you — including tuna, escolar, grouper, lobster, yellowtail snapper, swordfish and all-natural sauces and accompaniments that are tied together by photographs that explain the plating techniques. Photography by; The Professional Image.
The Professional Image, Inc.: May 20; Buy at Amazon
Jeni’s Splendid Ice Cream Desserts
Jeni Britton Bauer
Ohio’s cult favorite ice cream maker Jeni Britton Bauer is back with her second cookbook, and this time she’s expanding beyond the frozen treats that made her famous. Here bakers will find recipes for baked goods to accompany ice cream, from sundae toppings to cobblers to cookies for making ice cream sandwiches. In addition, the book contains 30 recipes for new ice cream flavors including Absinthe & Meringue, Juniper & Lemon Curd, Cumin & Honey Butterscotch, and more.
Artisan: May 20; Buy at Amazon
The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat
‘Tis the season for cooking meat: in Brooklyn butcher Tom Mylan’s first book he explores meat in all its various forms. Learn everything from a basic braise to grilled ribs to sausage-making to lamb belly porchetta to homemade chicken nuggets, and maybe pick up some creative ways to get really drunk while doing so. It’s what Mylan describes, one assumes with tongue firmly planted in cheek, as a “cool-guy butchering book.”
Artisan: May 20; Buy at Amazon
The Third Plate: Field Notes on the Future of Food
For Blue Hill/Blue Hill at Stone Barns chef Dan Barber’s first book, he didn’t go with a big, glossy chef cookbook. Instead, we get a thoughtful, 450-page manifesto on what Barber sees as the future of sustainable food. Drawing on his research at his restaurant in upstate New York and locations farther afield, Barber makes the argument that “America’s cuisine require[s] a radical transformation.”
Penguin Press HC: May 20; Buy at Amazon
The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home
Recent James Beard Award winner and Boston/NYC chef Jamie Bissonnette shares recipes for charcuterie from a variety of traditions, including traditional European, Latin and Middle Eastern-inspired recipes. Photography is by Ken Goodman and the foreword is by Andrew Zimmern.
Page Street Publishing: August 26; Buy at Amazon
Also Coming This Spring
- Dos Caminos Tacos: 100 Recipes for Everyone’s Favorite Mexican Street Food
by Ivy Stark and Joanna Pruess. Countryman: May 5; Buy at Amazon
- The Soda Fountain: Floats, Sundaes, Egg Creams & More–Stories and Flavors of an American Original
by Peter Freeman and Gia Giasullo. Ten Speed: May 6; Buy at Amazon
- Man Bites Dog: Hot Dog Culture in America
by Bruce Kraig and Patty Carroll. AltaMira: May 6; Buy at Amazon
- The New Greenmarket Cookbook: Recipes and Tips from Today’s Finest Chefs—and the Stories behind the Farms That Inspire Them
by Gabrielle Langholtz. Da Capo: May 27; Buy at Amazon
- Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef
by Lee Anne Wong. Page Street Publishing: August 19; Buy at Amazon