A quick look at some of the most interesting cookbooks being released around now.
Karen Solomon’s book is good for beginners who want to dive into the DIY trend. Homemade toaster tarts? Hell, yeah.
Pollatarian and meat-light recipes that utilize less animal but don’t come off as hippie fare.
Michael Ruhlman, of kick-ass Charcuterie book fame, teaches you the basic ratios for common foods (e.g., pie dough = 3 parts flour, 2 parts fat, 1 part water). Then he tells you how to riff on the basic preparations. (You can see him in action here.)
The authors went around the country to their favorite barbecue joints, snapped great travelogue-type pictures, and recorded both recipes and histories. The Blue Cheese Bowl Appetizer from Ridgewood Barbecue in Bluff City, Tennessee, is haunting our dreams already.
Recipes for light meals with interesting flavor combinations using noodles familiar and exotic, like wheat noodles with five-spice cabbage sauce and crispy pork, or stir-fried sweet potato noodles with vegetables and beef. Includes mail-order sources.
For when you fall off the master cleanse: Over-the-top recipes like Cinnamon-Donut Bread Pudding, White Trash Panini (croissant, peanut butter, Hershey’s kisses, and marshmallow fluff in a panini press), and Dark Chocolate Soup with Pound-Cake Croutons.