The Country Cooking of Greece

I acquired The Country Cooking of Greece (Chronicle, $50) and went wild with it. Within a week I’d made Corfu Zucchini Pie with Tomatoes, Hot Peppers, and Rice; Pasta with Yogurt and Caramelized Onions from Kassos (the kids will love it); and Mushrooms Braised with Green Tomatoes. Author Diane Kochilas has made a book so splendid that you can cook delicious thirty-minute meals, make an elaborate feast all day with your friends, or laze around and read about the wines, cheeses, regions, and history of Greek food. The pictures are tantalizing and numerous, and there are chapters dedicated entirely to artichokes, octopus, rusks, beans, ladera, and other equally wild and crazy ingredients and sub-cuisines. This cookbook is also well suited to the general cookbook-lover, the Grecophile, and the gardener with a surplus of zucchini.

Burma: Rivers of Flavor - Naomi Duguid

Photographer and writer Naomi Duguid and her partner Jeffrey Alford helped create a new genre in cookbooks: mixing offthe- beaten-path travelogue and cultural anthropology with sumptuous photos and recipes in coffee-table formats. Their classics include Hot Sour Salty Sweet (on the cuisines along the Mekong River) and Flatbreads and Flavors. Now Duguid goes solo to explore Burma: Rivers of Flavor (Artisan, $35). Duguid presents Burma’s regional and ethnic cooking (as well as culinary influences from neighboring China and India), and, as always, pays special attention to street vendors, teashops, and markets. Rice, fermented tea leaves, noodles, fresh turmeric, crispy shallots, chilis and shrimp powder—these are some “Burmese basics,” used with abundant fish and vegetables. Complex yet light salads (thoke meaning “mixed by hand”) are a standout. Duguid’s color photos and dozens of fascinating cultural sidebars make this a revelatory trip.
Burma: Rivers of Flavor By Naomi Duguid Cover Image
ISBN: 9781579654139
Availability: Special Order—Subject to Availability
Published: Artisan - September 25th, 2012

Gran Cocina Latina - Maricel Presilla

Gran Cocina Latina (W.W. Norton, $45) is an ambitious cookbook that aims to be nothing less than a comprehensive survey of Latin American food. And Maricel Presilla is surely up to the challenge: she’s the chef and owner of Zafra and Cucharamama, two Pan-Latin restaurants, and has been voted best chef in the Mid-Atlantic region by the James Beard Foundation. She also holds a doctorate in medieval history—which she puts to use here in exploring the roots of Latin American cooking. The recipes she presents may take a bit more time and consideration than the average, but the reward is an astonishing depth of flavor (I promise, you’ll never forget her Short Ribs in Black Sauce with Chocolate and Cacao.). This book may do for Latin American cuisine what Rick Bayless has done for Mexican or Madhur Jaffrey for Indian dishes, which is to incorporate something exotic into American home kitchens. This is a cookbook with real staying power.
Gran Cocina Latina: The Food of Latin America By Maricel E. Presilla Cover Image
ISBN: 9780393050691
Availability: Special Order—Subject to Availability
Published: W. W. Norton & Company - October 1st, 2012