In Flavor Flours, reigning dessert queen Alice Medrich gives us a new lens through which to view both modern and classic recipes. From rugelach and Buckwheat Sablés to Boston Creme Pie and sheet cake, Medrich reinvents using non-wheat flours like brown and white rice, buckwheat, corn and oat. Some of the featured flours are traditional but forgotten to the modern American palate, while others, (e.g. teff), are quickly coming into popularity in the States. The recipes here will help you make all sorts of occasions more delicious.
Ottolenghi and Tamimi's lifelong explorations of the diverse cuisines, flavors, and ingredients of Jerusalem have inspired this novel cookbook. Jerusalem is clear and straightforward enough for home chefs, but the more experienced will embrace the at times detailed ingredients list as forays into the tangled alleys of Israeli cooking. The authors intersperse the sections with observations on the history and culture of Jerusalem drawn from their childhoods and visits back.
Heidi Swanson write recipes with tactile clarity and sympathy for the home chef. The recipes in Super Natural Everyday are creative, but always simple and nourishing. Heidi encourages flexibility with her ingredients; you can tailor your recipes to the season and your geography. I highly recommend this immensely readable, West Coast–inspired cookbook.