Jeanine Donofrio is the mind behind the food blog, loveandlemons.com, and author of this cookbook. The blog was named Saveur’s Best Cooking Blog in 2014 and mentioned in a multitude of publications. The blog’s success led to this book, hailed by Bon Appétit as “One of the loveliest cookbooks we’ve ever seen.” Are you salivating yet?
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Food 52 was started by Amanda Hesser and Merrill Stubbs. Their goal was to bring people together from every corner of the world to share recipes, ideas, tips, tricks and support. These partners crafted this book to help others with a common problem. A common problem for many people is “what to make for dinner?” This can get especially hard during a tense work week, a busy evening with schlepping your children to practice, or just because there’s a mountain of laundry to do. Amanda and Merrill’s solution? After years of figuring it out— cook most of your food on the weekend! The biggest obstacle to eating well isn’t the cooking, it’s the organizing. In Food 52’s “A New Way to Dinner”, they’ve taken care of the organizing for you.
Fans of Food 52’s website, meal plan fanatics, folks looking for seasonal cooking ideas with a focus on minimally processed foods
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Miette is on many of San Francisco’s best-loved lists of bakeries. Chef and owner Meg Ray shares some of her most popular recipes in Miette: Recipes from San Francisco’s Most Charming Pastry Shop. While Meg is self-taught she never really considered having a career in baking. She actually studied art and design before going to work in technology. She opened Miette, the French word for “crumb” in 2001 and has since opened more stores. Miette has a heavy focus on local and organic and puts an emphasis on baking in the season. Thumb through this book to be inspired to bake classic American layer cakes, French cookies and pastries sure to impress anyone.
Who’s Kitchen Would You Find It In: Bakers with a passion for presentation, fans of Ladurée and European bakeries
You may have heard of Julia Turshen before. She’s worked with Gwyneth Paltrow, Mario Batali, and Dana Cowin. She’s written articles for Bon Appétit, Food & Wine, and Saveur (to name a few). She hosted the first two seasons of Radio Cherry Bombe. It’s safe to say that she knows her stuff. Julia named this book for some valuable advice she shares: “becoming a confident cook means mastering one delicious thing at a time, taking pleasure in each small victory.” This personal book shares 95 recipes with countless variations and advice for cooks of any skill level. The message is clear through the many delicious recipes that the author has one goal and that is for the reader to be able to celebrate their own cooking triumphs.
Who’s Kitchen Would You Find It In: Fans of Ina Garten (she writes the foreword), new cooks who favor a versatile and realistic cookbook or seasoned cooks who want a new valuable addition to their library.
Food 52 was started by Amanda Hesser and Merrill Stubbs. Their goal was to bring people together from every corner of the world to share recipes, ideas, tips, tricks and support. A few years ago, they started a column on the website called “Not Sad Desk Lunch” and this book is one of the results of that movement. These are not your everyday salads– but they could be (and likely will be thanks to the tantalizing food photography). The pictures inside will inspire you to branch out from the typical Cobb salad, motivate you away from the standard panzanella, and energize you to to step out of your comfort zone in exchange for a flavorful new world of mighty salads.
Who’s Kitchen Would You Find It In: Everyday cooks who like adventurous flavors, fans of Food 52, those looking to eat more healthfully
This is the book your favorite bartender reaches for every day. Death & Co holds the key to a world of inventive twists on old standards. Its namesake bar is located in New York City. Some of the brightest minds in cocktail making collaborate there. After it opened in 2007, the staff started mixing up whatever their hearts desired and haven’t slowed down since. Like the best artists in any craft, the authors behind this book respect the classics. They know their history and improve upon historic recipes by tracking down rare and treasured ingredients. Add a copy of Death & Co to your home bar and change the way you drink!
Who’s Kitchen Would You Find It In: cocktail novices, curious imbibers, seasoned professionals
The French countryside is the home of many culinary daydreams. Despite its humble origins, the food from these regions holds the fascination and respect of the world’s most acclaimed chefs. Each area, pays, contains a treasure trove of fresh ingredients and specialty foods. Anne Willan of La Varenne cooking school uses her masterpiece, The Country Cooking of France, to capture the essence of timeless dishes. Her extensive research, years of experience, and deep appreciation for the culinary trends of France make this book indispensable in any kitchen. Once you have your copy, simply start cooking to become an authority on French food!
Who’s Kitchen Would You Find It In: simple food lovers, Julia Child followers, Francophiles
Yotam Ottolenghi’s name is synonymous with vegetarian cooking. However, his are not the same tired dishes that you find in any average meat-free cookbook. Big, bold flavors and vibrant international seasonings make up this ‘vegi-renaissance’. While reading Plenty More you discover a world of ingredients and techniques. Once the door is opened, it becomes clear that vegetables have much more to offer than side dishes. In this fabulous follow-up to Plenty, Ottolenghi applies his wholly original approach to 150 new recipes. Snag your copy and find out how exciting vegetarian meals can be!
Who’s Kitchen Would You Find It In: fans of Ottolenghi’s Plenty, farmers market shoppers, anyone looking to add more veg to their diet
Famously quoted as saying “I don’t like gourmet cooking or ‘this’ cooking or ‘that’ cooking. I like good cooking.”, James Beard was quite the character. All American Eats captures that clear-cut mentality and leaves no corner of America behind. Flavors, aromas, places, and memories are captured in this love letter to our country’s longest running kitchens. From Joe’s Stone Crabs fresh off the shore of vibrant Miami to fried tomatoes at Nashville’s Arnold’s, these dishes are nothing less than legendary. We believe food with a story tastes better, pick up a copy and find out for yourself!
Who’s Kitchen Would You Find It In: James Beard Foundation fans, well-traveled diners, down-to-earth home cooks