I woke up this morning to only 3 degree Celcius. Clearly it is time to whip up some hearty curries and stews. It was only a few months ago that I was craving wholesome salad options. But now that it’s sweatshirt season – you will…
Closing off 2015 we have picked out a few of Our Favorite Cookbooks of 2015. Well there are new releases weekly, only have room for the best recipes well photographed food. Cookbooks are so inspiring – we often adapt to ingredients available, our own home and culture and it also fuels our creative juices! Every time I see one, I want to bring it home. It is the husband that stops me. Wouldn’t it be so great to fill you shelves with cookbooks?
The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered by Sean Muldoon, Jack McGarry, and Ben Schaffer
The first cocktail collection from two of the most critically acclaimed and award-winning bartenders in the world. Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry, receiving award after award including World’s Best Bar, World’s Best Cocktail Menu, World’s Best Drink Selection, and Best American Cocktail Bar, . Now, the critically acclaimed bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry’s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the bar’s décor, Dead Rabbit’s award-winning drinks are a nod to the “Gangs of New York” era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit.
For the person who: last slept on your couch
My New Roots: Inspired Plant-based Recipes For Every Season by Sarah Britton
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods.
Sarah Britton’s approach to plant-based cuisine is about satisfaction–foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories.
My New Roots draws on the enormous appeal of Sarah Britton’s blog, which strikes the perfect balance between healthy and delicious food. She is a “whole food lover,” a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels–they are about enjoying delicious food that’s also good for you.
For the person who: Whole Food Lover
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt
Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac ‘n’ cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?
For the person who: loves Master Chef.
Nopi: The Cookbook by Yotam Ottolenghi, Ramael Scully
A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.
Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi’s restaurant. In collaboration with Nopi’s head chef Ramael Scully, Yotam’s journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way.
For the person who: makes vegetarian cool!
Gjelina: Cooking From Venice, California by Travis Lett
Gjelina is Los Angeles’s most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu from talented chef Travis Lett. This standout cookbook features 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table since the restaurant burst onto the scene. More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott, plus a tactile, artisanal package, evoke the vibe of Venice Beach and the Gjelina (the G’s silent) aesthetic, and showcase the beautiful plated food of Lett’s ingredient-based, vegetable-centric cooking. This is the cookbook for the way we want to cook and eat now.
For the person who: made quinoa salads “before it was cool”
The Mission Chinese Food Cookbook by Danny Bowien, Chris Ying
The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
For the person who: they’d make a better Anthony Bourdain
Near & Far: Recipes Inspired By Home And Travel by Heidi Swanson
Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast.
Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.
For the person who: travels and has read Eat Pray Love twice
The ultimate book for sweet tooths, with comprehensive instructions on how to make chocolates, caramels, toffee, fudge, marshmallows, licorice, and just about everything in between. Calling all sweet tooths: this book was made for you. Whether you’re mad about macarons, crazy about caramel, charmed by chocolate, or just sweet about sweets, Atelier: Confectionery gives you everything you need to know to master the art of confectionery.
It is the perfect manual for any home cook looking to start making delicious sweets for special occasions, parties, and gifts—or to keep all to yourself. Beautiful, appetizing photography will set your sweet tooth on edge, and with simple, illustrated instructions for key techniques, Atelier: Confectionery will have you churning out confectionery worthy of a Parisian confiserie in no time at all.
For the person who: has a second or third stomach for desserts
Simply Nigella: Feel Good Food by Nigella Lawson
Whatever the occasion, food–in the making and the eating–should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed, and yet always satisfying.
From quick and calm workday dinners (Miso Salmon, Cauliflower & Cashew Nut Curry) to stress-free ideas when feeding a crowd (Chicken Traybake with Bitter Orange & Fennel), to the instant joy of bowlfood for cozy nights on the sofa (Thai Noodles with Cinnamon and Shrimp), here is food guaranteed to make everyone feel good.
Whether you need to create some breathing space at the end of a long week (Beef Chili with Black Beans), indulge in a sweet treat (Lemon Pavlova, Chocolate Chip Cookie Dough Pots), or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella’s new cookbook is filled with recipes destined to become firm favorites. Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift.
For the person who: loves yoga and balance of life’s pleasures
Thug Kitchen Party Grub: For Social Motherf*ckers by Michelle Thug Kitchen, Matt Holloway
From the duo behind New York Times bestseller, Thug Kitchen, comes the next installment of kick-ass recipes with a side of attitude. Thug Kitchen: Party Grub answers the question that they have heard most from their fans: How the hell are you supposed to eat healthy when you hang around with a bunch of assholes who couldn’t care less about what they stuff in their face? The answer: You make a bomb-ass plant-based dish from Thug Kitchen. Featuring over 100 recipes for every occasion, Party Grub combines exciting, healthy food with easy-to-follow directions and damn entertaining commentary.
From appetizers like Deviled Chickpea Bites to main events like Mexican Lasagna, Thug Kitchen: Party Grub is here to make sure you’re equipped with dishes to bring the flavor without a side of fat, calories, and guilt. Also included are cocktail recipes, because sometimes these parties need a pick-me-up of the liquid variety.”
For the person who: unapologetically honest person that you sometimes want to smak
What are some of your favorite cookbooks?