Reviewed in Booklist from October 1, 2016, to September 15, 2017, these outstanding cookbooks celebrate a wide variety of
culinary cultures and cooking fundamentals. —Annie Bostrom
The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria.
By Marlene Matar. 2016. Interlink, $40 (9781566569866).
Syria’s largest city is home to Arabs, Kurds, Turks, Jews, and other
ethnic communities, each of which has contributed to its culinary
traditions. Matar’s detailed recipes are easy to follow and rarely
demand hard-to-find ingredients.
Appetites: A Cookbook. By Anthony Bourdain. 2016. Ecco, $37.50
Globe-trotting author, TV host, and chef Bourdain rewards home
cooks with excellent tips and a great variety of recipes, both familiar
and exotic, with international flair.
Big American Cookbook: 250 Favorite Recipes from across the
USA. By Mario Batali. 2016. Grand Central, $40 (9781455584710).
Ever-popular Batali enthusiastically celebrates iconic American
cooking by region, with generally easily reproduced dishes that will
delight people gathered for a family dinner or special event.
How to Bake Everything: Simple Recipes for the Best Baking. By
Mark Bittman. 2016. HMH, $35 (9780470526880).
Bittman, the encyclopedist of modern cooking, inventories cakes,
cookies, pies, breads, pastries, crackers, and flatbreads, sharing
myriad intelligent approaches to basic recipes throughout.
King Solomon’s Table: A Culinary Exploration of Jewish Cooking from around the World. By Joan Nathan. 2017. Knopf, $35
Nathan’s ultimate north-to-south, east-to-west compendium of
Jewish cuisine includes familiar recipes, lesser-known dishes, and
engaging stories and profiles.
Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional
Techniques and No-Waste Methods. By Rachael S. Mamane. 2017. Chelsea Green, $35
Mamane’s exhaustive guide to this important culinary foundation is an ode to slow-food
and zero-waste cooking.
Mastering the Art of Japanese Home Cooking. By Masaharu Morimoto. 2016. Ecco,
Iron Chef Morimoto introduces U.S. readers to the satisfying, simple, everyday side
of Japanese cooking.
The Red Rooster Cookbook. By Marcus Samuelsson. 2016. HMH/Rux Martin, $37.50
Rock-star-chef Samuelsson throws everything into this stone soup of a book: his native
Ethiopia, his adopted Sweden, the haute-cuisine precision of his European training, and
the multiculti flavors of Harlem.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. By Samin Nosrat. 2017.
Simon & Schuster, $28 (9781476753836).
Chez Panisse–trained Nosrat lays out the science of cooking, but only insofar as it enhances flavors and creates gastronomic art, through these four fundamental elements.
Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. By Deb Perelman.
2017. Knopf, $35 (9781101874813).
Beloved blogger and cookbook author Perelman celebrates recipes that minimize home
cooks’ strife and maximize the enjoyment they can share with appreciative others.
TOP 10 COOKBOOKS
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