Four Brand-New Cookbooks That Our Food Editors Love
Find out which newly released cookbooks our test kitchen editors can't stop talking about.
The theme of this month's page-turners: food, glorious food. Our test kitchen team is always on the lookout for new cookbooks from chefs and experts. Editorial Director of Food Sarah Carey and Deputy Food Editor Greg Lofts picked these four brand-new tomes for their visual appeal, innovative recipes, and expert advice.
Vegetables Unleashed: A Cookbook by José Andrés
On top of his tireless charitable work with World Central Kitchen, which earned him a Nobel nomination last year, the indomitable José Andrés has cooked up Vegetables Unleashed (Ecco). Bringing vegetables to the center of the plate, Andrés share recipes that are flavor-packed and fun. Sweet and spicy marinated beets fill in for tuna in poke, and his salt-air margaritas are to die for. This book is also a tribute to the men and women who grow the food to feed and nourish us; they're the unsung heroes and Andrés doesn't miss a beat in giving them well-deserved attention throughout this stunning book.
Son of a Southern Chef by Lazarus Lynch
Sarah Carey calls the chef-author of this book "young, cool, and enthusiastic." And it's true, Lazarus Lynch has built an impressive food brand. He's a staple on the Food Network and is a World Food Prize Ambassador, plus he advocates for food security, hunger awareness, and LGBTQ+. Son of a Southern Chef (Avery) tells Lynch's life story through family photos and midbite selfies. His Alabama-born dad and Guyanese mom's influences meld in recipes like extra-creamy shrimp and grits made with unsweetened coconut milk. The book's bold imagery and modern touches highlight the classic Southern recipes that are staples in Lynch's family.
Every Day Is Saturday by Sarah Copeland
Shot by frequent Living photographers Andrea Gentl and Martin Hyers, Sarah Copeland's Every Day Is Saturday (Chronicle) makes any meal feel like an impromptu party. Sarah Carey calls her a friend and we love Copeland's seemingly casual approach to recipes. Try her "repeat performers," like "magic" pork shoulder and "almost famous" cranberry Bundt cake. Her warmth and vibrant ideas are showcased on every page; this book will look great on the coffee table, but it's also one you'll turn to again and again to cook from.
Pâté, Confit, Rillette: Recipes from The Craft of Charcuterie by Brian Polcyn and Michael Ruhlman
Want to feel like you're eating in France when you're in your own kitchen? Or simply curious about the history and techniques behind classic dishes like salmon rillettes, duck confit, potato terrine, and pâté de foie gras? Pâté, Confit, Rillette: Recipes from The Craft of Charcuterie (W.W. Norton) details everything you ever wanted to know (and then some) about the history of, and making, charcuterie. Co-author Brian Polcyn is a professor of charcuterie (yes, that's a real thing!) at Schoolcraft College in Michigan and has spent decades honing his knowledge of whole-animal butchery.