Staff Pick

If I have one industry hint for your holiday season, it’s this: buy a copy—or three—of Alison Roman’s entertaining-focused cookbook, Nothing Fancy (Clarkson Potter, $32.50), wrap it up, and leave it in your car for any emergency gift-giving. If you have children between the ages of twenty and forty, they will want this book, I promise you. Dining In, the first bestselling cookbook by Bon Appétit and New York Times food writer Alison Roman, lives in every millennial kitchen—right next to the CBD gummies—and while many people grasp for Alison Roman’s casual but precisely modulated mood, only she gets it exactly right. The Ina Garten for the fiddle-leaf fig set, Roman immediately explains Nothing Fancy’s mantra and her unfussy recipes follow: It’s not “entertaining,” it’s having people over. And don’t worry, even if friends aren't millennials, this gorgeously photographed, welcoming cookbook will inspire them and help them understand the new pulse of entertaining.

Nothing Fancy: Unfussy Food for Having People Over Cover Image
ISBN: 9780451497017
Availability: In Stock—Click for Locations
Published: Clarkson Potter - October 22nd, 2019

Staff Pick

Queer Eye’s food and wine guru Antoni Porowski leaves the screen and enters our kitchens with his cookbook Antoni in the Kitchen (Rux Martin/Houghton Mifflin Harcourt, $30). If you haven’t decided on a holiday gift, look no further—this cookbook can be enjoyed and used by a novice, as well as by more experienced home cooks. From easy and fast-to-make appetizers, snacks, and sides to the more elaborate pasta and rice, weeknight, and meat dishes he covers all the bases and makes sure you don’t feel overwhelmed. His guiding principle is that with just a couple of ingredients and a bit of effort, you can have Chicken Milanese, Champagne Lemon Risotto, or even French omelettes for your home brunch extravaganza. The same enthusiasm for food that comes through from Antoni’s appearance on the show is fully evident here, too, and trying out the recipes—whether you are cooking for yourself or preparing for a party—will bring you joy.

Antoni in the Kitchen Cover Image
ISBN: 9781328631343
Availability: In Stock—Click for Locations
Published: Rux Martin/Houghton Mifflin Harcourt - September 9th, 2019

Staff Pick

The latest Phaidon exploration of cooking and culture is The Jewish Cookbook (Phaidon, $49.95), by Leah Koenig, author of several highly praised books, including Modern Jewish Cooking. Her latest work has all of the Jewish recipes you’d expect: gefilte fish, latkes, dumplings, and kugels, as well as many dishes influenced by a wide range of international tastes, reflecting the diverse population of contemporary Jewry. This diasporic quality comes through in recipes from Morocco to Mexico, as well as one for Groundnut Stew, from the Abayudaya, a small Jewish community in Eastern Uganda. The sheer volume of recipes Koenig has gathered makes this a stand-out collection. In addition, the dishes are clearly labeled for readers who want specifically vegetarian, vegan, dairy, or gluten free foods, making this a handy and reliable reference.

The Jewish Cookbook Cover Image
By Leah Koenig, Julia Turshen (Contributions by)
ISBN: 9780714879338
Availability: In Stock—Click for Locations
Published: Phaidon Press - September 11th, 2019