now that they are at the library.
They signify everything I love that intersects at food:
taste, suggestion, beautiful photography, family, eating locally and seasonally, creativity,
and mainly, the ability to savor a moment in time.
FOR THE ONE WHO WOULD BAKE A CROISSANT FROM SCRATCH
Bouchon Bakery by Thomas Keller and Sebastien Rouxel. Technically this is Thomas Keller’s fifth cookbook, but it really represents the talent of Sebastien Rouxel, who oversees pastry at French Laundry, Per Se, and the Bouchon Bakery. Everyone in the food media world has been freaking out in eager anticipation since the book was announced. Not for naught! The thing actually exceeds expectations (largely thanks to Deborah Jones’s stunning photography). Many people who own this book won’t bake out of it a lot because the recipes are pretty involved. But it’s beautiful and it’s going to be a must-own for pastry chefs. Should you know someone that might try their hand at homemade pain au chocolate after reading Rouxel’s 300-word essay on patience and practice, this is the book for him or her.
FOR THE ONE WHO ALWAYS PUTS AN EGG ON IT
Jerusalem, by Yotam Ottolenghi and Sami Tamimi. When London chef Yotam Ottolenghi’s cookbook Plenty came out last year, it was a huge hit in the US partly because the photos are so vibrant and the flavor combinations felt new to us. But it was also because it offered 120 vegetarian recipes at a moment when many Americans were trying to eat less meat. (Also the book cover is delightfully pillowy.) Ottolenghi’s newest book, Jerusalem, is just as satisfying (read: pillow cover), and this time there are colorful chicken, meat and fish dishes! Think turkey and zucchini burgers with green onion and cumin; braised eggs with lamb, tahini and sumac; and plenty of vegetarian dishes, too. Some of the book’s best moments are in its essays about Jerusalem, Ottolenghi’s hometown, and the mosaic of influences on its food culture.
FOR THE ONE WHO HAS SAID THE PHRASE “SOURDOUGH STARTER”
Flour, Water, Salt, Yeast by Ken Forkish. Spend a few hours reading Portland-based baker Ken Forkish’s cookbook and you’ll surely get a sense for how obsessively detailed bread bakery culture is. But you’ll also get something a little more fun — a complete education in bread baking. He starts relatively simple with beginner recipes that use store-bought yeast and provide step-by-step photos, then he advances to techniques for a hardcore enthusiast, like how to make a levain culture. As a bonus, there’s an entire chapter devoted to thin crispy pizza crust!
FOR THE ONE WHO LOVES THE FARMERS’ MARKET
Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton.This cookbook is wonderful and gorgeous. Hamilton — who worked in the kitchens of Saveur, Martha Stewart Living, and Cook’s Illustrated — is the duo’s food stylist. Hirsheimer — former executive editor and founder of Saveur — is the photographer. Canal House is the studio and workshop kitchen in Lambertville, New Jersey from which they publish quarterly cookbooks. Their newest book reflects an entire year of cooking and is organized by season. Not to play favorites among favorites, but this is certainly one of the most inspiring of the year and could make just about anyone want to spend more time in the kitchen.
FOR THE ONE COOKS FOR A FAMILY
Dinner: A Love Story by Jenny Rosenstrach. This cookbook reflects the personality of its author, a beloved former editor at Cookie and Real Simple magazines who has hundreds of family cooking tips to share. Unlike so many mom-written books it’s never preachy, but simply warm, honest, and clever. Rosenstrach organizes it into three phrases: Part 1: “Just Married,” when Rosenstrach and her husband were learning to cook themselves. Part 2: “New Parenthood,” ie, “When it felt like a bomb exploded any semblance of routine or normalcy in the kitchen.” And Part 3: “Family Dinner,” or “the years the angels began to sing.” Learn and laugh from her journey, it’s really fun!
via {buzz feed}
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