New Titles For The Kitchen

Filed in archive Books (and Mags) for Cooks on August 30, 2008

Fresh, seasonal farmer's markets are a popular theme of mine. In Season: Cooking With Vegetables and Fruits by Sarah Raven, Dan Barber and Jonathan Buckley looks like a gorgeous new release!

Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she's learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook's shelves.

One of my favorite and most trusted chefs, Jacques Pepin, has a new book out. Jacques Pépin More Fast Food My Way offers uncomplicated, fresh and fast recipes.




Amy Goldman, food writer and avid gardener, pays tribute to one of her favorite vegetables in this new book, The Heirloom Tomato: From Garden to Table.

Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener's guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers - an irresistible book for anyone who loves to garden or loves to eat.

Frozen Desserts by The culinary institute of America is a serious cookbook aimed toward the serious cook. It covers every aspect of frozen dessert production, from its history and special ingredients, to storage and plating. Each recipe is accompanied by full color photographs.