After a long hot, humid summer, I always look forward to getting back in the kitchen when the weather cools down. Late 2014 and early 2015 are going to be good to fans of female chefs working in New York City, with upcoming cookbooks Milk Bar Life (Clarkson Potter, Apr. 2015) by Christina Tosi of the restaurant Momofuku Milk Bar and A Girl and Her Greens (Ecco: HarperCollins, Mar. 2015) by the Spotted Pig’s April Bloomfield. Memoir Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (LJ 7/11) by Gabrielle Hamilton of the eatery Prune garnered generous praise when it came out three years ago, both for the thoughtful way she writes about food and cooking and for her distinctive, no-nonsense voice. Hamilton’s memoir culminates with the opening of her restaurant in New York City and with this November’s release of Prune (Random). Fans of the author, the restaurant, and delicious things in general will be able to re-create at home dishes such as cardamom panna cotta with roasted black plums and fresh English and sugar snap peas with wasabi butter and honeycomb.
Sabrina Ghayour’s Persiana (Interlink, Nov.) looks like one of the best of the upcoming bumper crop of Middle Eastern cookbooks. In her gorgeously photographed first cookbook, the London-based chef shares more than 100 recipes for interesting but accessible dishes such as lamb and sour cherry meatballs; tomato salad with pomegranate molasses; and radish, cucumber, and red onion salad with mint and orange blossom dressing.
When I hear that Alice Medrich (Pure Dessert; Seriously Bittersweet) has a new book out, it’s all I can do to keep myself from running to the nearest bookstore and shouting, “Shut up and take my money!” at whoever’s behind the counter. Flavor Flours (Artisan, Nov.) uses such nonwheat flours as rice, oat, corn, buckwheat, chestnut, teff, sorghum, and coconut to play with flavor and texture in recipes for both classic and new baked goods. I’m especially anticipating trying out a date-nut loaf made with buckwheat flour and, if I’m extra ambitious this holiday season, the chestnut-flour buche de noel.
Naturally, I’ll want to have some good audiobooks on deck to keep me entertained while I’m chopping and stirring. I can’t wait to listen to Karen Abbott’s nonfiction work Liar Temptress Soldier Spy (Harper Audio, Sept.; LJ 9/15/14), which follows four female spies over the course of the Civil War, and The Rosie Effect (S. &. S. Audio, Dec.), Graeme Simsion’s sequel to last year’s thoroughly charming The Rosie Project (LJ 9/1/13).—Stephanie Klose
Our cookbooks editor offers a tasty lineup of fall culinary titles plus two audiobooks to listen to while cooking up a storm.