A Recipe for Cooking (Morrow, $29.99) is Cal Peternell’s follow up to his 2014 book 12 Recipes. In the earlier book, Peternell teaches home cooks some basic recipes and techniques, while his newest takes these lessons to the next level. Organized by season, the meals presented here range from intimate dinners for two to banquets designed to feed a large crowd. Some of the recipes included: Savory Tart with Onions, Olive, and Anchovies; Shredded Zucchini Fritters with Basil Mayonnaise; Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios. With photographs and drawings, Peternell explains everything clearly and puts these tasty dishes within range of intrepid home cooks.
You’ve probably never heard of Julia Turshen, but you’ve mostly likely seen her work. After years of co-authoring and ghost writing cookbooks, she has finally come out with her own collection of recipes. In Small Victories (Chronicle, $35), Turshen shares cooking philosophy and kitchen strategies, doling out tips and techniques that make cooking easier, more successful, and more meaningful—here’s how to finish pasta in the sauce rather than in the water, and how to use herbs that are past their prime. This book lets you sample Turshen’s home repertoire; she gives you her aunt’s peerless chicken soup, her wife’s roasted sweet potatoes, and her own famous Caesar salad dressing. Each recipe also comes with a collection of spin-off ideas, using the ingredients in the dish at hand. This is the kind of cookbook that will be stained and spattered from use in a matter of months, perfect for both a new home cook and an old hand in need of fresh inspiration.
Diana Henry stands in the pantheon of contemporary British food writers, along with the likes of Anna Jones, Nigel Slater, and Jamie Oliver. In her newest book, Simple (Mitchell Beazley, $32.99), Henry offers up a collection of modest and yet flavorful recipes that you can make with what’s already in your kitchen. With sections like eggs, toasts, sausages and chops, the book focuses on getting an inspired and elegant dinner on the table quickly and without fuss. Henry also does that wonderful British thing of pulling flavors from around the world, as in her recipes for Burmese Chicken with Tart Chili Sauce, Turkish Pasta with Feta Yogurt and Dill, and Baked Sweet Potato with Chorizo, Mushrooms and Eggs. Simple is a book for anyone who relishes time in the kitchen and especially for those who have precious little of it to spend there.