Staff Pick

Grist Mill Road is a coiled, twisted snake of a book. Christopher Yates inverts everything we think we know about thrillers-- the very first scene is the crime that drives the entire story-- without ever sacrificing his blistering, desperate pace. From the first pages all bets are off, and the true thrills come from learning the motives behind the characters actions-- not the usual “who did it”. The realizations are jagged and grim and never simple—but the humanity and believability of the flawed, complex characters is what gives Grist Mill Road its resonance and what elevates it above and beyond traditional thrillers.

Grist Mill Road Cover Image
$26.00
ISBN: 9781250150288
Availability: In Stock—Click for Locations
Published: Picador USA - January 9th, 2018

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Staff Pick

Joan Nathan’s King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World (Knopf, $35) has recipes but it is not a cookbook—it is a travelogue, an ethnography, and a groundbreaking food history that deserves its place on the shelf next to The Joy of Cooking and The Silver Spoon. Nathan’s far-ranging recipes highlight the extraordinary depth, diversity, and innovation of Jewish cooking as it adapted to local ingredients, climates, and traditions. From hand-rolled couscous inspired by a visit to Mejlaw, a tiny village in northwest Morocco, to a Siberian recipe for Chremsel, a Matzo Pancake Casserole, to a Roman Pomodori a Mezzo, every recipe includes a beautiful micro-history of its origins and mutations told in Nathan’s loving, informed voice.

King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World Cover Image
$35.00
ISBN: 9780385351140
Availability: In Stock—Click for Locations
Published: Knopf Publishing Group - April 4th, 2017

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Staff Pick

Most cookbooks are built to inspire you, to entertain you, to make you think more creatively about the choices you make in the kitchen. But Salt Fat Acid Heat: Mastering the Elements of Good Cooking (Simon & Schuster, $35) is a culinary game-changer: it single-handedly transformed the way I think about food and the equations of the meals I create and eat. Samin Nosrat, an accomplished cooking teacher and now a columnist for The New York Times Magazine, breaks down the essential elements of flavor into these four necessary components, and the entire book is an examination of the ways they complement and compound each other. The recipes included are included are thoughtful and seemingly simple, but yield rich, complex results. The Kuku Sabzi, the Persian Herb and Greens Frittata, has already become a weeknight favorite in our house.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Cover Image
By Samin Nosrat, Wendy MacNaughton (Illustrator)
$35.00
ISBN: 9781476753836
Availability: In Stock—Click for Locations
Published: Simon & Schuster - April 25th, 2017

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