The Big-Flavor Grill: No-Marinade, No-Hassle Recipes
By Chris Schlesinger & John Willoughby
(Ten Speed Press, 2014)
Readers will be relieved to learn upon opening The Big-Flavor Grill, the ninth and newest collaborative cookbook by food connoisseurs Chris Schlesinger and John Willoughby, that grilling is easy.
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The Good Housekeeping Christmas Cookbook
(Hearst Books, 2013)
The Good Housekeeping Christmas Cookbook is all you need to make the most wonderful time of the year a roaring success. The gorgeously illustrated tome is loaded with recipes for foods that you really want to make and eat, from “Showstopping Roasts” to “Sideshows” like whole-grain apple-fennel stuffing, and Brussels sprouts with pancetta and rosemary. Cocktail recipes are fantastic like Holiday Spritzers, Ruby Bellinis and Holiday Champagne Punch.
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Beyond Bacon: Paleo Recipes that Respect the Whole Hog
By Stacy Toth and Matthew McCarry
(Victory Belt Publishing, 2013)
Paean to Pork
Many people try to divorce the food they eat from the animals that provide the sustenance. Beyond Bacon is not for them. In this self-described “love letter to pork,” pictures of lively little piggies prancing through fields are followed by whole page, full-color photos of butchers attending to lumps of fat and muscle. With diagrams of cuts, nutritional analyses of brains, hearts and bone broth and a how-to guide for rendering your own lard, not much is left to the imagination here.
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The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
By Tony Conigliaro
(Ten Speed Press, 2013)
The Chemistry of Cocktails
When it comes to instructional books, we often hear the word “art” thrown around — the art of filleting a fish, the art of screenwriting, the art of whittling — but not many are quite as literal as molecular mixology master Tony Conigliaro’s The Cocktail Lab. Not only is the book’s presentation an aesthetic delight, from the retro cover with metallic accents to the clean layout of text and illustration, but each photo is a still-life portrait of the featured cocktail, making it almost as delicious to consume visually.
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Fifty Shades of Kale
By Drew Ramsey, M.D. and Jennifer Iserloh
Kale juice, crunch kale chips, kale Caesar salad on restaurant menus … kale is the new black! We got the last confirmation that people are indeed crazy for this cruciferous veggie when our local Latino grocer started selling the Tuscan variety alongside queso de Oaxaca and homemade tortillas.
Fifty Shades of Kale takes kale to lofty new heights via recipes that sneak it into anything from pizza and fajitas to chocolate dessert and Campari cocktails. Whether you are already one of its devotees or still need to embrace this shade of green, you will love the practical recipes including huevos rancheros; black bean soup with fresh lime; and mushroom and kale risotto; and might even be tempted by the kale Pisco Sour and The Lacchiato — yes, it’s a kale macchiato!
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