Staff Pick

Britain's celebrated food writer, Diana Henry, is a woman of many passions but she is especially keen about writing and food. In her new cookbook, A Change of Appetite: Where Delicious Meets Healthy (Mitchell Beazley, $34.99), she is celebrating, rather than dwelling on, her body's changing needs and in doing so has created fresh and robust meals sure to satisfy all foodies looking for inspiration rather than sacrifice. Beautiful photographs capture sumptuous berries, breads, fruits, and veggies for all seasons. Among the pages you will find what Henry calls "accidentally healthy" recipes inspired by her love of Middle Eastern and Scandinavian cuisine. This is food that is full of flavor but not refined carbs like the ubiquitous albatross of the processed food world—sugar—the only ingredient that Henry actively keeps to a minimum in her recipes. She also includes short essays and a thoroughly researched bibliography rich with resources for more wholesome and nourishing fare.
 

A Change of Appetite: Where delicious meets healthy Cover Image
$34.99
ISBN: 9781784726164
Availability: In Stock—Click for Locations
Published: Mitchell Beazley - November 5th, 2019

Staff Pick

Toni Tipton-Martin, a culinary journalist and founding member of the Southern Foodways Alliance and Foodways Texas, won a James Beard Award for The Jemima Code, her groundbreaking history of the role of Black Americans in the development of the cuisines of the American South. Building on that research—much of it drawn from her own collection of 300-plus African American cookbooks— Tipton-Martin’s new Jubilee (Clarkson Potter, $35) complements the story of the food with brief portraits of the cooks, tavern keepers, and others usually left out of conventional histories and a rich selection of 125 of the actual recipes—ranging from gumbos and peanut soup to Caribbean roast pork and, from 1866, "forced meat" aka ground steak—each updated and adapted for today’s kitchens. Much more than “soul food,” these dishes were created by skilled and imaginative Black cooks who drew on a wide range of cuisines—and in turn influenced later American cooking.

Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook Cover Image
$35.00
ISBN: 9781524761738
Availability: In Stock—Click for Locations
Published: Clarkson Potter - November 5th, 2019

Staff Pick

Sean Brock burst onto the culinary scene with his ground-breaking restaurant Husk, where he grew all his own produce and worked to reclaim the integrity of Southern foodways; along the way he essentially created the entire New Southern food movement and picked up countless accolades. The beginning of his journey was detailed in his encyclopedic James Beard Award-winning Heritage and he now continues in South (Artisan, $40). Heritage was an astounding cultural guide but a bit off-putting as a cookbook. What a pleasant surprise, then, to encounter the clarity and simplicity of the recipes in the well-designed and intuitively-organized South. This book is both a useful resource for the experienced cook and a welcoming gateway for curious beginners. The selections are never obvious, but, like his recipes for ramp leaf oil or corn, green garlic and sweet potato purees, they are all boiled down to their beautiful core flavors and tastes.

South: Essential Recipes and New Explorations Cover Image
$40.00
ISBN: 9781579657161
Availability: In Stock—Click for Locations
Published: Artisan - October 15th, 2019

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