2020 vacation items: Finest cookbooks for items

ExploreReview: Ina Gartens ‘Cooking for Jeffrey’

Two extraordinary sources of comfort with an international flair that I don’t want to part with: Asha Gomez, Head Chef of Atlanta, “I cook in color: Light flavors from my kitchen and around the world” (Running Press, 32.50 USD), together with Martha Hall Foose; and Meera Sodha’s “East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing” (Flatiron Books, $ 35), which I reviewed for the December 3, AJC Food section.

ExploreMore cookbooks for everyone on your list

“The Equation of Taste: The Science of Great Cooking Explained Plus 100 Essential Recipes” by Nik Sharma (Chronicle, $ 35)

Credit: Handout

Credit: Handout

Immerse yourself in the deliciousness

Nik Sharma was a molecular biologist before becoming an award-winning food blogger. His dedicated way of explaining food chemistry through personal storytelling and exciting, approachable recipes made his debut cookbook “Season” a bestseller. His second cookbook, “The Equation of Taste: The Science of Great Cooking Explained” (Chronicle, $ 35) deepens these lessons and shows us how flavor elements such as fiery and sweetness affect our emotions and senses.

Renowned London chef and bestselling author Yotam Ottolenghi also weaves science lessons into the dazzling plant-based recipes that promise vegetarian cuisine in Ottolenghi Flavor (Ten Speed, $ 35), written by Ixta Belfrage and Tara Wigley to take the next level. Charring, infusing and combining products with fat or acid are among other things ways to find the full flavor potential of a dish.

ExploreReview: ‘Sweet: Desserts from London’s Ottolenghi’ by Yotam Ottolenghi and Helen Goh

“How to Cook: Building Blocks and 100 Easy Recipes for a Life of Meals” by Hugh Acheson (Potter, $ 19.99).

Credit: Handout

Credit: Handout

Practical strategies for daily meals

“Pantry to Plate: Kitchen Staples For Easy, Easy Cooking” by Emily Stephenson (Chronicle, $ 19.95) is a humble little soft cover of recipes for 70 healthy, budget-friendly meals (pasta with broccoli and sausage, leftover frittata), all from a list of 50 staples for cupboards, refrigerators and freezers. Storage guidelines, essential tools, and tips for brushing up on basic formulas with what you have make this a valuable resource for anyone looking to streamline meal preparation and reduce the number of trips to the grocery store.

How to Cook: Building Blocks and 100 Easy Recipes for a Lifetime of Meals, by Hugh Acheson (Potter, $ 19.99) is a beginner’s guide, but even seasoned chefs can learn a lot from the beautifully designed Georgia chef and love templates that teach everything from building a better hamburger to using a perfectly roasted salmon steak for a variety of quick, creative appetizers.

ExploreChef Hugh Acheson takes over the slow cooker

In “Jacques Pépin Quick & Simple: Simply Wonderful Meals with Surprisingly Little Effort” (Houghton Mifflin, US $ 35), the master chef shares invaluable tricks for mixing high-quality ready-made meals with fresh ingredients and preparing satisfactory, low-maintenance meals with little waste or cleaning .

Christopher Kimball’s (Voracious, $ 35) Cookish: Throw it Together, Milk Street’s newest offering from the multimedia empire, adds excitement at mealtimes by reducing recipes to six ingredients and simple techniques and yourself while relying on international staples such as Gochujang and Za, ‘atar spice for instant flavor enhancements.

“The Good Book of Southern Baking: A Biscuit, Cake, and Cornbread Revival” by Kelly Fields with Kate Heddings (Lorena Jones / Ten Speed, $ 35)

Credit: Handout

Credit: Handout

The joys of baking

Shelter-in-place orders made people everywhere to get out rolling pins and mixing bowls and start baking. When yeast supplies ran low, sourdough recipes went viral and bread book sales went wild.

Hannah Dela Cruz, a home baker whose sourdough obsession had already turned into an award-winning blog, has turned it into an easy-to-use book filled with imaginative uses for her homemade starter and even the leftover crumbs: “Sourdough Every Day: Your Guide on using Active and Discard Starter for craft bread, rolls, pasta, candy, and more ”(Page Street Publishing, $ 21.99).

For those looking to make artisanal bakery-quality breads at home, Philadelphia chef and prolific cookbook author Marc Vetri, along with former baker Claire Kopp McWilliams and clerk David Joachim, have provided a great resource: Mastering Bread: The Art and Practice of handmade sourdough, yeast bread, and pastries ”(Ten Speed, $ 32.50). Along with detailed techniques, you will find detailed explanations of types of flour, profiles of manufacturers of savory heirloom grains and their origins.

ExploreUse Marc Vetri’s recipe to turn leftover bread into the next day’s gnocchi

For those more interested in sweet cravings, Claire Saffitz’s “Dessert Person: Recipes and Instructions for Confident Baking” (Potter, $ 35) might be the answer. The Bon Appetit video host combines classic French baking techniques with sophisticated New York sensitivity for innovations such as blood orange and olive oil upside-down cakes and brioche twists with coriander sugar.

Another wonderful, well-rounded option closer to home: Kelly Fields’ “The Good Book of Baking in the South: A Biscuit, Cake, and Cornbread Revival” (Lorena Jones Books / Ten Speed ​​Press, $ 35 ), written with Kate Heddings. The James Beard Award winner delves into childhood memories to refine favorites like Praline Monkey Bread and Ooey Gooey Bars.

“The New Craft of Cocktail: Everything You Need to Know to Think Like a Master Mixologist” by Dale DeGroff (Potter, $ 35).

Credit: Handout

Credit: Handout

Cocktail hour inspiration

For those who improved bartending skills during quarantine, Dale DeGroff’s “The New Craft of Cocktail: Everything You Need to Know to Think Like a Master Mixologist” (Potter, $ 35) deserves a spot next the shaking and tangling tools. The author, a veteran of the New York Rainbow Room and co-founder of the New Orleans Museum of the American Cocktail, published the first edition in 2002 and has mentored professional mixologists around the world.

But you don’t need alcohol to roast in style. Former Atlanta magazine food editor Julia Bainbridge shows that a zero-free cocktail can be as refined and satisfying as a liquor cocktail in “Good Drinks: Non-Alcoholic Recipes When You Don’t Drink For Some Reason” (Ten Speed, 22, $ 99).

A fun companion for one of these books would be Anne Saxelby’s The New Rules of Cheese: A Guide to Freewheeling and Information (Ten Speed ​​Press, $ 14.95), a compact little book with tips on choosing, serving, and combining Cheese and fascinating historical trivia.

ExploreA harvest of books with fresh drinksThis cover photo published by Voracious shows

This cover photo, published by Voracious, features “Book Story: The Rise: Black Chefs and the Soul of American Food” by Marcus Samuelsson. The book contains 150 recipes from two dozen top black chefs and profiles of each. (Insatiable via AP)

Credit: Insatiable about AP

Credit: Insatiable about AP

Tastes of other countries and cultures

It can take a while for most of us to make reservations for our next international or cross-country skiing excursion. However, certain cookbooks can help us expand our worldview in the meantime.

The Rise: Black Chefs and the Soul of American Food (Insatiable / Little Brown, $ 38) introduces readers to dozens of chefs, writers, scholars and grocers, and brings the role of black cuisine to the fore in American food history . New York chef and television personality Marcus Samuelsson and award-winning essayist Osayi Endolyn lead the way. Breathtaking photographs by Atlantan Angie Mosier with recipes refined with flavors from the African diaspora by Tamie Cook (also from Atlanta) and Yewande Komolafe enrich the revealing text.

ExploreMarcus Samuelsson talks about races in the hospitality industry

“World Food: Mexico City: Heritage Recipes for Classic Home Cooking” by James Oseland (Ten Speed, $ 26) is the first in a series of slim, richly photographed books from the well-traveled former editor-in-chief of Saveur magazine, The Deep delve into the foodways of some of the world’s most exciting food destinations. Evocative writing and clear directions for authentic dishes help us recreate these scenes at home.

Meanwhile, Nashville chef Maneet Chauhan and food and travel writer Jody Eddy fueled our wanderlust with “Chaat: Recipes from the Kitchens, Markets, and Railways of India” (Potter, $ 32.50), a starving one Exploring the snacks and light meals have inspired popular restaurant menus like the one at Chai Pani in Atlanta.

ExploreUnique Christmas gifts for drinkersExploreCoffee table books for giving away Christmas presentsExploreCookbooks are great gifts for family chefs

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