Staff Pick

The most anticipated cookbook of the year had its U.S. publishing date in October and, rightfully so, became an instant hit. Yotam Ottolenghi, known for the savory and vegetarian dishes we loved in Jerusalem and Plenty, actually started as a pastry chef. Together with his long-time collaborator Helen Goh he has created nothing short of a love letter to desserts, with the name so fitting and inviting that you can’t help but pick up this book the minute you see it. Sweet (Ten Speed, $35) is a celebration of everything sweet, from cookies and biscuits to cakes and pies, there’s something here for everyone’s taste. The recipes are clear and guide you through the whole process with helpful tips and tricks. Special attention was given to ensuring that all the ingredients can easily be found and used. But make no mistake: everything is Ottolenghi-fied – there’s a boldness to it, some unpredictable ingredient, like a rose petal, star anise or orange blossom—and the results are just marvelous. And the photos, oh my, just look at the Frozen Espresso Parfait! When I got my copy of the book I spent an hour just looking at the photos, they are the feast for the eyes!

Sweet: Desserts from London's Ottolenghi [A Baking Book] Cover Image
$35.00
ISBN: 9781607749141
Availability: In Stock—Click for Locations
Published: Ten Speed Press - October 3rd, 2017

Staff Pick

Jim Lahey is known for his revolutionary “no-knead” breads—slow-rising with natural leavening, baked in a very hot oven in a covered pot—which result in crackling, crusty loaves with a tender, airy interior. They are at the center of his recipes in The Sullivan Street Bakery Cookbook (W.W. Norton, $35), written with his wife, Maya Joseph. At the Bakery, he complements the breads with breakfast and lunch dishes, “Italian-ish,” with one or two ingredients being the stars. There are chapters on the masterful breads, pizzas, morning pastries; slow-cooking and roasting; and delicious sandwiches and condiments (quick pickles, and fermented “original mustard” and hot pepper sauce). The sequential, how-to photos are very helpful—you will never get lost in the mixing, rising, folding, and assembling. And basic recipes can make a variety of breads. For example, the brioche can turn into buns, a chocolate-swirl loaf, or bomboloni (doughnuts). Finally, in the dolci section, bake a beautiful panetonne (did you know you hang a freshly-baked one upside down to keep it from collapsing?). I’ve already made the olive-oil cake with orange zest (delicious!); I’m already feeding my starters—in short, I’ve never been so excited to begin baking!

The Sullivan Street Bakery Cookbook Cover Image
By Jim Lahey, Maya Joseph (With)
$35.00
ISBN: 9780393247282
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: W. W. Norton & Company - November 7th, 2017

Staff Pick
When author Peter Gethers wants to bond with his 80-something mother Judy, who's suffered a debilitating stroke, he begins a journey to recreate her favorite foods. But first he has to learn how to make them. In his quest, he learns about a lot more than food. He hears storiessome for the first timeabout her family's defunct but once legendary restaurant Ratner's in NYC and about his mother's remarkable cooking career, which began at age 53 in L.A. working alongside Wolfgang Puck (a warm friendship that lasted until Judy's death) and other well-known chefs.
My Mother's Kitchen: Breakfast, Lunch, Dinner, and the Meaning of Life Cover Image
$28.00
ISBN: 9780805093308
Availability: Special Order—Subject to Availability
Published: Henry Holt and Co. - April 4th, 2017

Pages