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Forbes
01-06-2025
- Entertainment
- Forbes
Add These Cookbooks To Your Beach Bag This Summer
Cookbooks and the like for the summer; at the beach and in the kitchen. Summer is technically still a few weeks away but mentally the picnic baskets and beach bags have been packed since early Spring. The perfect beach bag usually has all the essentials for a long day of sunshine and relaxation, like sunscreen and sunglasses and water and snacks, but surely, a good book or two. Though cookbooks may not be the first on a list of good reads for the beach, each of the books here are good for an experience well-beyond cooking a great recipe. There are characters and curiosities, narratives and plot, life lessons and aha's, all packaged in artfully designed pages that are simply too beautiful to keep on a shelf. Most of these books focus on traditions and are steeped in personal reflection. All of these books will enrich your cultural and culinary chops. All of these books deserve to have a life inside and outside the kitchen. None of them will be a waste of your time. Umma by mother and daughter duo, Sarah Ahn and Nam Soon Ahn. I'm not crying you're crying. Not that Sarah Ahn of Ahnest Kitchen meant to jerk the tears from our ducts, but readers are let in to this beautiful mother-daughter collection and their love of tradition and culture in a way that feels so intimate. The privilege of being let in is poignant and ever present. There are over 100 family recipes and stories that take us back to their history and lives in Korea to their lives today in the United States. The duo has given readers and Korean food enthusiasts a counter seat to a Masterclass in Korean cooking from Sarah's mom, a former restauranteur. Everything is revealed from pantry necessities or knife skills, to how to choose produce, what she likes from Costco, to her deep dive into rice, and Sarah's childhood tales behind one purple lunch pail. Can't Wait to Try: The Korean BBQ Short Ribs (p.162); Spinach Fried Rice (p.277); Kimchi Pancakes (p.316); and the Iced Corn Latte (p. 356) A one-of-a-kind introspective look a Pakistan, its history, its geography, its people, and its ... More extraordinary food. Rounds and rounds of applause for this beautiful, weighty, tribute. In a book that is the first of its kind and one that is deeply personal, Maryam Jillani the reporter meets Maryam Jillani the Pakistani writer who proclaims her discoveries with a groundswell of pride. Pakistan gifts readers with a studied view of the country's rich culture, one to be 'seen' and understood well beyond its politics. Interspersed with essays that illuminate Pakistan's geography and culture and the people who make up its complex global story, the book contains numerous recipes that further connect all the dots. Can't Wait to Try: Borani Banjan (p. 89); Pata Gobi (p.99); Kadhi Pakora (p.103); and the Seviyan for dessert (p. 242). Dinner by Meera Sodha Once a cook, not always a cook. After a dark spell blanketing an unknown course, Meera Sodha had to do some soul searching before she could reclaimed her mojo in the kitchen again. Once she did, there was no turning back. It took a shift in perspective from cooking for work to cooking for pleasure and for her family. Whenever joy was sparked in the kitchen again from a new recipe, said recipe went into an 'orange book', which, over time and all dressed up a became what we now hold in our hands. When flipping through Dinner, it feels like a chatting with a good friend who's just been lit up from her insides out. It's underscored by a rejuvenated cook, and you can't help but want to be part of that. 'The ability to put a good dinner on the table has become my superpower,' she notes. 'And I want it to be yours too.' Can't Wait to Try: Rojak Salad with Avocado, tofu and tamarind (p. 76); Marbled Egg Omelet with Nam Pla (p.104); Lentil Soup with Harissa and Preserved Lemon (p.159); and Matcha Mochi Cakes with Sesame Brittle (p. 301). There's Always Room at the Table by Kaleb Wyse Midwest in the house! Kaleb Wyse of Wyse Guide has brought us into his world one bucolic scene at a time. It feels a little bit like heaven; but nope, it's just Iowa. He introduces us to friends and family as a cast of characters and reminds us how important it can be to turn to our own 'cast' for a rich sense of place and inspiration. Before even getting to the many delicious recipes inside the book, Wyse tells us three of his rules for gathering it all together: The recipes had to remind him of his mom, grandmas or great-grandmas; they had to be available nearby--he not only lives across from his childhood home but in the home of one of his grandparents'; and the dishes had to be delicious--duh--and no nonsense. Anyone could take one skip-to-the-loo through the pages and see it is as approachable as it is wholesome as it is enticing. Can't Wait to Try: Chicken & Biscuits (p. 74); Cinnamon Rolls with Brown Butter Frosting (p.4); Roasted Zucchini, Dill & Feta Dip (p. 155); and Peach Shortcake Bars (p. 232). The Italian Summer Kitchen by Cathy Whims This a book built not on a family tradition entrenched in generations of nonnas and their passed-down recipes. Instead it is built on one Pacific Northwest chef's pure passion for and allegiance to Italian cuisine. Chef Cathy Whims, of Nostrana in Portland--which turns 20 later this year--is like many of us who fall in love with all things Italian. Unlike many of us, however, she followed her passion directly to the doorstep of legend Marcella Hazan's kitchen and with the experience she gained therein, was forever changed. Every recipe in the book is made all the more enticing by artist Kate Lewis's lively illustrations; together, La Dolce Vita feels achievable, Italian or not. Can't Wait to Try: Insalata Nostrana (p. 30); Ligurian Seafood Stew (p. 61) Potato Gnocchi--a la Marcella Hazan-- (p.87); and Almond Granita (p. 148). Baking for Two by America's Test Kitchen I am overjoyed by this book, and I've dog-eared more recipes than not. But wait a minute! Where has this book been all my life? Or the last five years, at least? I've empty-nested and remarried and have had to learn how to cook all over again. Cooking for less than a houseful takes training. So here we go. The pros of pros at America's Test Kitchen have not only made cooking smaller doable, they've done so by including mouth-watering recipes presented with endless tips on tools, recipe variations, or equipment. The calories don't shrink, however, but learning to cook smaller can reap big dividends of joy. Can't Wait to Try: Cherry Cobbler with Spiced Wine (p. 66); Whole-Wheat Carrot Snack Cake (p. 108); Bean and Cheese Pupusas (p. 209); Pineapple, Ginger, and Lime Tarts (p. 175) You won't lose this book at the beach. With bright, vibrant illustrations from Danny Miller and ... More photographs by Ren Fuller, tinned fish is loud and proud. Tinned fish is one of life's culinary treasures and something that has come back to the forefront in a big, beautiful way, thanks to the badassery of our resident Fishwives, Becca Millstein and Caroline Goldfarb. Because of them, tinned fish no longer hides in the cupboards as a second thought; it can be up, front, and first. As a matter of fact, I have a stinky, fishy breakfast quite regularly; the stinkier the better, in my book. Throw in a serving of stinky kimchi and I'm very very happy. So, when a book shows up that regals tinned fish with such esteem, I'm an instant fan. Along with recipe developer Vilda Gonzalez, we get to make tinned fish a meal, a snack, a soirée, or a full-fledged, fishy celebration. Can't Wait to Try: Chili Crisp Salmon Lettuce Wrap (p. 79); Risotto with Tinned Octopus and Smoked Paprika (p. 114); Anchovy Bagna Càuda (p. 157); Latkes with Sour Cream and Chives, and Smoked Mackerel (p. 199) Cover to So Easy So Good, a perfect book for light dishes; made for summer or no fuss cooking ... More anytime. How lucky are we that we have a book here so rooted in nutrition, not just deliciousness. That said, it took a dark time and place for Kylie Sakaida to come out the other side in health, healing, and cooking with joy and confidence. Not only does she walk us through a trying time in her youth when food was the enemy but shares the details of her recovery. And, not only did she regain a love for food, but she became a dietician who now helps millions of people everyday across her social platforms to find balance in their relationship to food. Full of delicious recipes and lessons on finding balance, everyone who strives for it in any form could take a lesson from So Easy So Good. Can't Wait to Try: Chinese Steamed Eggs (p. 79); Sesame Garlic Tofu (p. 139); Kimchi Beef & Tofu Stew (p. 157); Onigiri Rice Balls (p. 243); Creamy Peach Pops (p, 254) The following two books here are not about cooking or food per se, but sit happily in the world of hospitality. One party of a book on wine, Rebel School of Wine by Tyler Balliet. I have a sign near my dining room table that says 'this kitchen is for dancing'; this book by the originator of Wine Riot and Rosé Mansion comes with the similar jubilant plea. Wine is about enjoyment; drinking it shouldn't feel like anything but the pursuit of pleasure. Within five pages of Rebel School of Wine you will very quickly discover a world you want to live in. The intimidation factor surrounding the libation's history or enthusiast's landscape falls away and you are walked though every element of the wine world in a very straight forward, dare I say, fun way. No matter how much other books on wine try to be less of an affront to your intelligence, it is rare to see a text that is so inviting on the subject. To how wine is made and regional highlights to the economics behind the industry and tools of the trade, there's nothing left out. Covered in bright, bold illustrations by Amber Day, Balliet and Creative Director Morgan First give us a wine book with back-to-school-colorful-doodles-energy, and the step-by-step insider's guide you wish you wrote yourself. Last but certainly not least, lessons from a legend… The latest book from José Andrés, Change the Recipe, was released on April 22. To many, José Andrés is a larger-than-life figure who has gone from sprinkling a bit of his beloved Spain and its beautiful cuisine across the globe to someone with a Herculean capacity to give and to feed those in need. In Change the Recipe, however, he draws us in with his signature voice--full of kindness and passion--while peeling back the curtain on some of the major lessons he's learned from the early days of the military and professional cooking to becoming a U.S. citizen and navigating the high stakes that comes with his work for the World Central Kitchen. All in all, readers catch wind of one person finding purpose and that in itself makes for a hearty, enriching read.
Epoch Times
24-04-2025
- Entertainment
- Epoch Times
For This Mother-Daughter Cooking Duo, Home Is Where the Kimchi Is
Nam Soon Ahn crouches on the floor of her kitchen, under the recessed lights and brown cabinets. With latex-gloved hands, she mixes fermented vegetables and herbs in a large metal bowl. Her adult daughter, Sarah, films her mother and adds her own narration. 'Yes, she does make kimchi on the ground,' Sarah says. 'A lot of people ask me why. It's more ergonomic for my mom… and it's something that our ancestors did as well.' Together, the two have captured the attention of hundreds of thousands of followers on social media, bringing Korean cooking to life in a new way through their This April, the mother-daughter duo released a cookbook, ' Like many good stories, their journey to cooking and documenting recipes together as mother and daughter was meandering and unexpected. Nam Soon always loved to cook, but Sarah's journey into the Korean kitchen is also a story about how she searched everywhere to find a sense of belonging, and eventually found it at home. Back to Her Roots Sarah was born in Orange County, California, to newly immigrated parents, who left Korea to give their children a better life. Nam Soon's mother was a well-known home cook back in Korea, and during Sarah's childhood, Nam Soon ran her own noodle restaurant. 'My mom didn't let me cook,' said Sarah. 'This was at a time when Korean culture was not at all trending.' Sarah remembers well how she felt being the only Korean-American in her class. She asked her mom to make her a sandwich for lunch instead of kimbap: a dish of rice, vegetables, and tofu, wrapped in seaweed. Related Stories 10/2/2020 1/22/2020 Every first-generation American knows all too well the complicated emotions that come with growing up stretched between two worlds. Adolescence is a pendulum swing between gratitude for what your parents gave up, and the unshakable knowledge that you're different: unbelievably American in the eyes of your parents, yet unquestionably 'other' in the eyes of your peers. In early adulthood, Sarah traveled to Korea. There, she took a big step toward embracing her Korean heritage. 'I saw this play while I was there, about a father's sacrifice for their daughter,' she said. Reflecting on the sacrifices her own parents had made for her, Sarah recalled, 'At that moment, Korea felt so right. I wanted to embrace my culture. I got home and I asked my mom to make everything Korean for me.' The Depth of a Mother's Love Thus began Sarah's journey to re-immerse herself in Korean food. That meant learning how to cook it for the first time. Sarah began recording videos of her mother cooking traditional Korean foods, like kimchi and spicy pork bulgogi, and posting them on social media. In 2018, Sarah moved back into her parents' home and started her blog, Ahnest Kitchen. Her mission was to collect and share her mother's recipes. She documents her mother's grocery store trips, shares places to get good Korean food staples, and divulges what chain grocery stores offer good Korean options. To start, she recommends Trader Joe's. The process taught Sarah a lot about her mom. 'When I started writing down what she did, that's when I really grasped that she is an amazing cook. The food that she made in our kitchen was done with so much love, and it was significantly better than food in any restaurant,' she said. Sarah's superpower is that she's able to put into words and short videos the love and care behind her mom's cooking. 'My mom isn't a hugger,' she said. 'She doesn't say I love you. She loves me through the food she cooks.' Making and sharing food is a primary way of showing love in Korean culture. Every year on Sarah's birthday, her mom makes her miyeokguk, a traditional soup made of seaweed. The nutrient-packed soup is often served to mothers after giving birth, and to honor their mothers, Korean children usually enjoy a serving of miyeokguk on their birthdays, too. In one video, viewers can see Nam Soon making enough food to fill an entire cooler for her son, who was working his way through medical school at the time. In cooking Korean dishes together, Sarah and Nam Soon found a common language. America's Test Kitchen/Kritsada Panichgul Finding a Common Language Sarah doesn't just use her social media and blog to record recipes; she also reflects on the challenges and insecurities that come from being stretched between cultures. For example, despite growing up in a home where the spoken language was Korean, Sarah isn't fluent. She's talked about how this has caused communication gaps with her parents, something that deeply resonates with her followers. When Sarah spoke at Sebasi, Korea's version of a TED Talk, she gave a 20-minute speech in English. It was translated into Korean. For the first time, Sarah's parents could understand everything she said, in full. Cooking together was like finding a common language for Sarah and Nam Soon. Still, the process of creating a cookbook together was often difficult, especially because none of Nam Soon's recipes were written down, nor did they use exact measurements. 'The measuring spoons felt like toys to her,' Sarah said. It got easier once they became more familiar with the process, and their deepened connection made it worth the effort. 'Once we found a flow, the book took about three months to create,' Sarah said. Some of her favorite recipes in the book include kimchi—both the traditional version made with intact heads of napa cabbage and the cut version, as well as the seaweed soup made so lovingly every year on her birthday. 'There's something for everyone in Korean food,' said Sarah. The cuisine's flavors aren't excessively spicy or polarizing. For any readers who may be skeptical or intimidated by cooking this cuisine in their own kitchen, Sarah said it's really not complicated. 'It's easy to make,' she said. 'Sometimes there are a lot of steps. But if you can make eggs, you can make Korean [food].' The best part about Korean food, according to Sarah, is that 'you eat it and feel like you're in your grandmother's kitchen.' Nam Soon's note in the beginning of the book expresses the nostalgia and sentiment behind her own cooking: 'As time passes, I hope that when my children miss me, this book will offer them comfort, just as it might for anyone who understands this kind of love.' Perhaps this is the real reason Sarah and Nam Soon's recipes and videos have touched so many people. For them, Korean food, as Sarah puts it, is 'like coming home.' Korean food has something for everyone, says Sarah Ahn. Pictured are the common elements of a Korean meal, including rice, soup, kimchi, various banchan (side dishes), jang (sauce), and a protein. America's Test Kitchen/Kritsada Panichgul Umma's Wisdom: Kitchen Tips and Tricks From a Korean Mom Sarah Ahn shares three pearls of cooking wisdom from her mother, Nam Soon: Mince garlic in bulk and freeze it. Korean cuisine uses a lot of garlic, so my mom (like a lot of Korean cooks), prepares it in the food processor and freezes it for convenience. These days, my mom Invest in a good, sharp knife. Lots of attention is given to ingredient prep, both to achieve the right shape and size of vegetables and to cut them in an aesthetically pleasing way. She prefers Asian knives (from Korea and Japan) because they feel more ergonomic. If you have a Korean grocery store local to you, go explore it! Produce and groceries here are much more affordable than in Korea, and these stores offer a wide variety of meat cuts that make Korean cooking much more convenient. Our favorite is Hannam Chain, which has locations throughout Los Angeles and Orange County, California, and New Jersey.
