8 MUST-HAVE COOKBOOKS
Rock Your Cooking World with Recipes, Stories, Tips & Techniques from Making Chocolate to Crock-Pot Cookery, Thai Drinking Food to Classic American Burgers!
KRISTEN KISH COOKING: RECIPES AND TECHNIQUES
In one stunning collection, Kristen Kish shares 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and so much more. Kish won legions of fans by helming two of Barbara Lynch’s celebrated Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. Her path from Korean orphan to American adoptee, and from sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected—an ingredient or a technique, for example—and using it in a fresh way to create dishes that are unique and irresistible.
She sears an avocado and pairs it with pickled shrimp, brightening the dish with jalapeño. A broth laced with pancetta and Parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Caramelized honey, which is sweet, smoky, and slightly bitter, is spiked with chiles and lemon and served with fried chicken thighs. The results are delicious, inspiring, and definitely worth trying at home.
As featured in “Kristen Kish Cooking”, see Kristen Kish’s Dead-of-Winter Vegetable Rösti with Saffron Aioli Recipe.
THE CHEF AND THE SLOW COOKER
Hugh Acheson is a chef who truly loves home cooking. He sees the slow cooker not as a fusty old pot roast machine, but as an exciting tool to help people nourish themselves and their families with ease and convenience. In The Chef and the Slow Cooker he brings a chef’s mind to the slow cooker, with 100 recipes showing readers how an appliance generally relegated to convenience cooking can open up many culinary doors.
In The Chef and the Slow Cooker Hugh shows how your trusty slow cooker can still surprise you—you can use it to poach fish, to steam-roast a chicken or leg of lamb, to make intense stocks and broths, and of course to braise the most tender short ribs. It’s an approachable, fun, comforting collection of recipes, spiked with global influences and elevated by smart cooking. Using flavor profiles, combinations, and techniques never before seen in a slow cooker cookbook, The Chef and the Slow Cooker proves that even though slow cookers are an old-school technology, they will guide you to better meals in this contemporary world. All while giving you the ability to walk away and live your life while dinner is cooking.
As featured in “The Chef and the Slow Cooker”, see Hugh Acheson’s Butter Bean Minestrone with Basil Pistou Recipe.
SHAKE SHACK: RECIPES & STORIES
The first-ever cookbook from restauranteur Danny Meyer’s beloved modern-day “roadside” burger stand, which rose from humble beginnings as a hot dog cart in New York City to become a restaurant that now has 130 Shacks and counting. In Shake Shack, CEO Randy Garutti and culinary director Mark Rosati offer and insider peek into what has made Shake Shack so special, the people, the places and the business lessons learned along the way. They share the recipes, history and inner workings of one of the most beloved brands in the world. Each chapter focuses on a main menu item, including burgers, fries, shakes, and hot dogs, as well as how to make your own ShackBurger and local Shack favorites unique to certain locations.
Produced and edited by Dorothy Kalins, the book delivers 70 recipes and 200 fun photos, and also features clever hack infographics, Shack facts, trivia and limited edition burger recipes from some of the country’s favorite chefs. Finally, home cooks can bring recipes from their favorite burger-and-shake stand into their homes.
As featured in “Shake Shack”, see The ShackBurger Recipe.
MAKING CHOCOLATE: FROM BEAN TO BAR TO S’MORE
Written by Todd Masonis, Greg D’Alesandre, Lisa Vega and Molly Gore, the folks behind the nationally lauded chocolate factory Dandelion Chocolate, Making Chocolate is the first ever complete guide to making chocolate from scratch. The book reveals secrets to making delicious chocolate in your own kitchen with only two ingredients: cocoa beans and cane sugar. And so much more.
From the simplest techniques—such as roasting beans on a sheet pan to winnowing away the shells with a hair dryer—to more complex subjects like the science and mechanics of making chocolate and the nuts, bolts, and ethics of sourcing beans directly, this book follows the cocoa bean from the farm to the factory to the pastry kitchen, and dives deep everywhere in between. Making Chocolate is a resource for hobbyists and more ambitious makers alike, detailing the ways that land, climate, and genetics affect the flavor of cocoa beans as well as providing delicious ways to use chocolate, such as how to make the world’s very best chocolate chip cookie. Complete with stunning photographs from Eric Wolfinger, recently dubbed the “Annie Leibovitz of food photography” by the New York Times, Making Chocolate unravels chocolate’s mysteries.
As featured in “Making Chocolate”, see the European Drinking Chocolate Recipe.
DINING IN: HIGHLY COOKABLE RECIPES
In her debut cookbook, Alison Roman, one of the most sought-after, hip, fashionable, and energetic food writers of our time, provides simple of-the-moment flavors and techniques–and what is undoubtedly a cookbook for this generation of home cooks.
Alison Roman is known as much for her keeper recipes and her simple approach to cooking as she is for her quirky, effortless style. In Dining In, she shares inspirational (and beautiful) recipes; they set today’s trends and are poised to become classics. Here, too, are indispensable quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out its caramelized flavor, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). With 125 recipes and 100 stunning photographs shot by the acclaimed Michael Graydon and Nikole Herriott, Dining In is intriguing enough to seduce seasoned cooks but simple enough for the novice.
As featured in “Dining In”, see Alison Roman’s Raw & Roasted Carrots and Fennel with Feta & Pistachios Recipe.
HALF BAKED HARVEST COOKBOOK: RECIPES FROM MY BARN IN THE MOUNTAINS
In Half Baked Harvest Cookbook, Tieghan Gerard gives us her version of comfort food by adding brightness, texture, and fresh wholesome ingredients. Each recipe has a little something extra: dress up that cheese board with a real honeycomb; decorate a standard salad with spicy, crispy sweet potato fries; give French onion soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). Tieghan showcases the creativity that’s become her signature on her mega-popular and award-winning blog with more than 125 all-new recipes, each one joined by a striking photograph.
With a barn for a kitchen and goats for company, Tieghan has created a life that is completely lust-worthy—and delicious. Whether home cooks need a doable weeknight meal for tonight or are planning their next get-together with friends, Half Baked Harvest Cookbook has their new favorite recipe.
As featured in “Half Baked Harvest Cookbook”, see Teighan Gerard’s Apple & Brie Soup with Bacon & Pumpkin Seed Granola Recipe.
POK POK THE DRINKING FOOD OF THAILAND: A COOKBOOK
When Andy Ricker first fell in love with Thailand, it wasn’t just the country’s street stalls and restaurants that drew him in. Early on, Ricker learned that there is an entire subset of Thai cooking called aahaan kap klaem, or “drinking food,” which is largely unknown in the United States yet boasts some of the most craveable dishes in the Thai canon. Known for being particularly sour, chewy, spicy and salty, they are the perfect accompaniments to a few drinks and the company of good friends.
In POK POK The Drinking Food of Thailand, Ricker shares accessible and detailed recipes for his favorites: phat khii mao, a fiery dish known as “Drunkard’s stir-fry”; thua thawt samun phrai, an addictive combination of fried peanuts with makrut lime leaves, garlic, and chilies; and laap muu thawt, a dish of fried minced pork patties that Ricker originally encountered in a campy Bangkok bar. Featuring entertaining and heartfelt stories of Ricker’s years on the road in Thailand, plus insights from the Thai cooks who taught him along the way, “The Drinking Food of Thailand” is as fun to read as it is to cook from, and will become a modern classic for any lover of Thai cuisine.
As featured in “POK POK The Drinking Food of Thailand”, see Andy Ricker’s Kai Saam Yang (Chicken Three Ways) Recipe.
NIGHT + MARKET: DELICIOUS THAI FOOD TO FACILITATE DRINKING AND FUN-HAVING AMONGST FRIENDS
Featuring more than 100 recipes and photographs, Night + Market is a deep dive into the mind of chef Kris Yenbamroong and his unconventional perspective on cooking. Inspired equally by his grandmother’s steamed dumplings, obscure varieties of larb found on motorcycle trips through Chiang Rai, and ranch-slathered burgers from late-night LA diners, the cooking of Night + Market is informed by authenticity but not bound by it. Instead, readers are invited into a world where the techniques and flavors fundamental to Kris’s style are explained with both words and photos in a way that can’t help but spur the home cook into action.
With chapters that explore and analyze the basics of Thai cooking and the classic dishes and techniques from the heart of Thailand, the culture of Thai drinking food, and Kris’s evolving view on what makes food authentic, Night + Market embodies the idea that food should be delicious enough to jolt awake the senses, and addictive enough to associate certain tastes with loud music and good friends and a party that never really starts or ends.
As featured in “Night + Market”, see Kris Yenbamroong’s Chiang Rai Fried Chicken Recipe.
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