Latest news with #cookbooks
Washington Post
a day ago
- General
- Washington Post
Gochujang is the savory, spicy key to this easy eggplant stir-fry
It's hard but rewarding work coming up with recipes to share every week for this column. The inspiration can come from a variety of places: trends I've seen on social media, cookbooks that I wish to highlight, scientific studies and new-to-me creations from my own brain. The latter usually begins with a single ingredient, often seasonal, and then I let my culinary intuition and flavor research go from there. May I present to the court exhibit 3,894: this gochujang eggplant stir-fry.
National Post
11-07-2025
- Entertainment
- National Post
Cook This: 3 recipes from Every Salad Ever, including grilled chicken souvlaki with a double-duty marinade
Article content After three decades of writing cookbooks, readers feel like they know her. 'I always say I'm the furthest thing from a food snob. I like everything, and I think people pick that up when they deal with me, when they meet me, when they read my books.' Article content Starting with Looneyspoons, the 1996 cookbook Greta wrote with her sister, Janet Podleski, all her books have been No. 1 national bestsellers — an accomplishment she doesn't take for granted. Article content Initially, the sisters self-published out of necessity, bolstered by the dream that Looneyspoons would be a hit. 'We felt like we didn't have anything to lose back then. We dropped everything, and we were so broke. At one point, I think I had $1.12 in my bank account. And that's not a joke.' Article content With each title, the sisters built connections with booksellers and a reputation for putting out bestsellers. When Greta went solo with Yum and Yummer in 2017, she had no doubt she would self-publish it — she just didn't know how she would pull it off without staff. 'But you know, you do what you have to do, and sometimes you have to be Superwoman when you're running your own business.' Article content Three decades after her first experience with self-publishing, Greta is 'thrilled' that people still love cookbooks. 'I was a little bit worried with book No. 6. There's so much free online and Instagram and everything, so many influencers, and are people going to want a hardcover book in 2025? And I think the answer is a resounding yes for me.' Article content Playing the dual role of author and publisher, Greta signed an exclusive deal with Indigo for Every Salad Ever. She set her first print run aside for the retailer, anticipating it would last well into the fall, maybe even until Christmas. In just seven weeks, her warehouse was empty. Article content Though she can't disclose quantities, Greta says they're 'huge by any standard.' When we spoke, she was on her way to oversee an 'emergency' print run at Transcontinental Printing in Beauceville, Que. 'It's important to me to produce an excellent book, and so somehow I feel it's going to be better if I'm there supervising and eating poutine.' Article content Article content In June, Indigo agreed to support the sale of the book at independent booksellers and extended its exclusive to Dec. 31. 'Indigo refers to my sales as 'wild.' That's the word they keep using. And I'm like, 'I'm okay with wild.' But I was nervous about the partnership because I'd never done it. Now it's truly one of the best decisions I've ever made,' says Greta. Article content Article content With Double-Duty, Doubly Delicious Marinade Article content Makes: 6 servings Article content Marinade/dressing: 1/2 cup plain 0 per cent Greek yogurt 1/4 cup olive oil 3 tbsp freshly squeezed lemon juice 2 tbsp red wine vinegar 1 tbsp liquid honey 1 tbsp minced fresh dill 2 tsp Dijon mustard 2 tsp minced garlic 2 tsp dried oregano 1 tsp dried basil 1 tsp grated lemon zest 1/2 tsp sweet paprika 1/2 tsp each sea salt and freshly ground black pepper
Vogue
03-07-2025
- Entertainment
- Vogue
16 Cookbooks Defining the Way We're Cooking (and Entertaining) in 2025
We're only halfway through 2025, and already our shelves—and stovetops—are groaning with the bounty of this year's best cookbooks. From Peter Som's deeply personal Family Style to Zaynab Issa's vibrant Third Culture, the offerings thus far have been stylish, soulful, and full of flavor. A few themes are already emerging: a love of entertaining (with or without silver trays), a turn toward heritage and hybrid cuisines, and a new generation of influencers treating cookbooks like mood boards for a well-dressed life. Some books, like The Wishbone Kitchen Cookbook, practically arrive with a bow on top—ready to gift or display. Others, like Umai or Lismore Castle, speak quietly but powerfully, weaving memoir into miso and marmalade. Below, the cookbooks that captured our appetite—and attention—in 2025. Third Culture by Zaynab Issa Zaynab Issa's Third Culture reads like a culinary coming-of-age story—one that speaks directly to the in-between spaces many of us occupy. Drawing on her Khoja heritage, East African diaspora, and New Jersey upbringing, Issa maps a personal geography through food, offering recipes that blend identity with imagination. French Onion Ramen, Coronation Chicken Pastries, and Almond Fudge Squares inspired by Baskin-Robbins are just a few examples of her cross-cultural, comfort-first approach. But this is no gimmicky 'fusion'—Issa writes and cooks with intent, clarity, and affection. Whether you're third culture or simply third-course curious, her debut feels both familiar and new, like a dish you didn't realize you'd been craving all along. Zaynab Issa Third Culture Cooking: Classic Recipes for a New Generation $35 AMAZON Umai by Millie Tsukagoshi Lagares With its film-like photos, lyrical essays, and humble bowlfuls of miso soup, Umai is one of the most quietly elegant cookbooks of the year. Millie Tsukagoshi Lagares invites readers into her small Tokyo kitchen and memory-soaked past, where daikon and dashi are shorthand for home. Her dishes—karaage fried chicken, foil-baked salmon, summer tomatoes with somen—offer a refreshing, unfussy take on Japanese home cooking. Yet there's still room for romance: a Kyoto sunset, a soba shop memory, a grandmother stirring early-morning rice. Like the izakayas that inspire an entire chapter, Umai is casual but reverent, intimate but deeply transporting. Millie Tsukagoshi Lagares Umai: Recipes From a Japanese Home $35 AMAZON Family Style by Peter Som Fashion designer turned culinary storyteller Peter Som delivers a standout debut with Family Style—a collection of comforting, deeply personal recipes that span his Cantonese heritage, San Francisco upbringing, and love of unfussy elegance. Expect burnt miso cinnamon toast, cacio e pepe sticky rice, and a char siu bacon cheeseburger that nods to multiple cravings at once. The dishes are sophisticated but totally welcoming, much like Som himself, and they're woven with reflections on family, identity, and style. 'Not too sweet' is the highest compliment for a dessert in his family, and that sensibility pervades this quietly confident book—rich, balanced, and entirely its own. Peter Som Family Style: Elegant Everyday Recipes Inspired by Home and Heritage $40 AMAZON The Phone Eats First by Allyson Reedy Equal parts satire and celebration, The Phone Eats First is a TikTok-glossed romp through the most viral recipes of recent memory. Food critic Allyson Reedy curates 50 hits from top social stars—think lasagna soup, donut grilled cheese, and a bagel-and-cream-cheese board made for the algorithm. But beneath the pastel smoothie bowls and ice cube tray sushi is a real question: What makes a recipe stick? The answer, it turns out, is flavor, familiarity, and a little visual flair. Perfect for content creators and the chronically online, this cookbook is a crash course in food's social life—and a genuinely useful one, too. Allyson Reedy The Phone Eats First Cookbook: 50 of Social Media's Best Recipes to Feed Your Feed . . . and Then Yourself $35 AMAZON Lismore Castle: Food and Flowers from a Historic Irish Garden by Laura Burlington The subtitle says it all. Lismore Castle is as much a storybook as it is a cookbook, offering recipes inspired by Ireland's oldest cultivated gardens alongside tales of dukes, bishops, artists—and even a Hollywood star or two. With essays from Laura and William Burlington and atmospheric photography throughout, the book serves as a seasonal diary of life at Lismore, with dishes like Beetroot Gravadlax and Irish Soda Bread grounded in the garden's bounty. It's a feast of aesthetics and history, a mood board for a slower, land-connected life, and a reminder that elegance can grow out of earth. Laura Burlington Lismore Castle: Food and Flowers from a Historic Irish Garden $50 AMAZON La Sicilia in Cucina by Dolce & Gabbana In true Dolce & Gabbana fashion, La Sicilia in Cucina is not just a cookbook—it's a visual opera of color, pattern, and excess. This 400-page ode to Sicilian cuisine is served extra large and extra lavish, with regional recipes like Parmigiana and Timballo del Gattopardo presented alongside glossy still lifes and baroque tableware. It's as much about lifestyle as it is food, with chapters that unfold like moodboards for the Mediterranean set. Yes, it's in Italian (with English in the appendix), but translation hardly matters: the drama, devotion, and dolce vita spirit are perfectly clear on every page. Dolce & Gabbana La Sicilia in Cucina $200 AMAZON The Fishwife Cookbook by Becca Millstein and Vilda Gonzalez Tinned fish has never looked—or tasted—so chic. Becca Millstein, co-founder of cult-favorite Fishwife, turns the humble can into a culinary statement in this charming debut filled with punchy illustrations, easy entertaining ideas, and 80 flavor-forward recipes. Think Smoked Mackerel Udon, Trout Tacos, or Lamb Bolognese with anchovies. With chapters dedicated to everything from solo lunches to cocktail parties, the book is part manifesto, part guide to maximalist snacking. For anyone who's ever packed a picnic with a tin of sardines and a chilled bottle of something—this one's for you. The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion $30 AMAZON Tahini Baby by Eden Grinshpan Middle Eastern pantry staples meet millennial lifestyle branding in Tahini Baby, a 300-page ode to olive oil, pomegranate molasses, and laid-back elegance. Eden Grinshpan, who rose to fame on Top Chef Canada and Instagram, brings a cool-girl sensibility to her second book, packed with deeply flavorful vegetarian dishes. Yes, tahini features heavily, but so do harissa, zhoug, sumac, and za'atar—woven into dishes like asparagus with crispy za'atar oil or bright, brothy Moroccan harira. It's aspirational, of course, but also deeply cookable. A worthy addition to the Levantine canon—and your next dinner party. Eden Grinshpan Tahini Baby: Bright, Everyday Recipes That Happen to Be Vegetarian $35 AMAZON Good Things by Samin Nosrat The follow-up to Salt Fat Acid Heat was always going to be met with sky-high expectations—and Good Things delivers. Samin Nosrat returns with an everyday collection of recipes meant to be shared with people you love, from sesame-ginger slaw to mozzarella-toast giardiniera. Her signature voice—thoughtful, generous, and joyful—permeates every page, and her recipes unfold into endlessly repeatable, remixable meals. There's a lived-in quality to the book that makes you want to linger. Like a perfect condiment, it adds depth, brightness, and just the right amount of heat to whatever you're already doing. Samin Nosrat Good Things: Recipes and Rituals to Share with People You Love $45 AMAZON The Wishbone Kitchen Cookbook by Meredith Hayden A Nancy Meyers dream in cookbook form, The Wishbone Kitchen Cookbook is part recipe manual, part lifestyle fantasy. Meredith Hayden, known for her 'POV: I'm your chef' videos and Hamptons tablescapes, offers a seasonal, stylish approach to cooking and hosting. There's a hot crab dip, tomato galette, and creamy truffle pasta, sure—but also advice on dressing for dinner, plating with panache, and lighting a candle on a Tuesday. For followers of the Wishbone Kitchen world, this is a long-awaited artifact; for newcomers, it's a sun-dappled invitation to cook, entertain, and live a little more fabulously. Meredith Hayden The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining $35 AMAZON What Can I Bring? by Casey Elsass Casey Elsass makes a strong case for retiring that tired bottle of wine and instead showing up to your next gathering with something unforgettable—and preferably jellied, layered, or gift-wrapped. His book is a love letter to the art of arriving prepared, with 75 recipes engineered for potlucks, picnics, dinner parties, and everything in between. Think Cream-Soaked Cinnamon Rolls for a brunch invite, Seven Onion Dip that outshines every chip, and the kind of nostalgic desserts (hello, Bruce Bogtrotter Cake) that guarantee an encore. With instructions tailored for transporting, adapting, and charming any host, What Can I Bring? is less about showing off and more about showing up—deliciously. Casey Elsass What Can I Bring?: Recipes to Help You Live Your Guest Life $30 AMAZON Kapusta: Vegetable-Forward Recipes from Eastern Europe by Alissa Timoshkina Eastern European food is often reduced down to something a bit, well, meat-forward, but Alissa Timoshkina's Kapusta takes all the flavor and history of her Siberian, Ukrainian-Jewish, Polish, Russian and Belorussian heritage and upbringing and focuses it on just five key vegetables—cabbage, beetroot, potato, carrot and mushrooms—for a finished product that's light yet deeply, intensely flavorful. If you need a star recipe to make you the hit of the break-fast at this year's high holidays, Timoshkina's Tzimmes Carrot Cake or Potato Babka should do the trick. Alissa Timoshkina Kapusta: Vegetable-Forward Recipes from Eastern Europe $42 AMAZON Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi Another cookbook focused squarely on the immense bounty of vegan and vegetarian cooking, Boustany is the first solo effort from Ottolenghi co-founder Sami Tamimi that reflects his Palestinian roots and lifelong habit of eating simply and seasonally. The book features jaw-dropping, visually stunning recipes like crushed butter beans with orange and a pan-baked tahini, halva, and coffee brownie that more or less deserves its own Instagram account. Sami Tamimi Boustany: A Celebration of Vegetables from my Palestine $38 AMAZON Sally's Baking 101: Foolproof Recipes from Easy to Advanced If you only know Sally's Baking Addiction as the website you stumble upon when you desperately need to triage a cake recipe gone wrong, you'll flip for the real, hardcover thing; self-taught baker Sally McKenney has a real knack for explaining even the most intricate of pastry procedures with a calm, relaxed tone that makes you feel like you can conquer the task at hand, and as someone who won a lot of praise for bringing her Chocolate Chip Cookie Cake to a BBQ last summer, I can attest that you need this book in your life. Sally McKenney Sally's Baking 101: Foolproof Recipes from Easy to Advanced $33 AMAZON Setting A Place For Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War by Hawa Hassan As a Somali author and chef whose family fled Mogadishu in 1991, Hawa Hassan knows all too well how it feels to be overlooked as a refugee; this, in part, is why she's focused her latest cookbook squarely on the food of countries dealing with major conflict, from bolani (stuffed flatbread) from Afghanistan to ghorayeba (shortbread cookies) from Egypt to mouhamara (spicy walnut and red pepper dip) from Lebanon. Deeply revealing about global politics and the people who are forced to withstand their constant evolution, Setting a Place For Us richly deserves a place on your cookbook shelf. Hawa Hassan Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War Hardcover – May 13, 2025 $38 AMAZON Make It Plant-Based! Filipino: 60+ Recipes for Vegan Soups, Stews, Noodles, Snacks, and Desserts by Ria Elciario-McKeown (series ed. Mehreen Karim) Filipino food is known for being hearty, filling and infinitely riff-friendly, and that last descriptor is proved true by Ria Elciario-McKeown's commitment to making Filipino recipes vegan-friendly in the latest installment of Mehreen Karim's Make It Plant-Based! cookbook series. Traditional Filipino recipes like sisig and lumpia don't give up any of their flavor in Elciario-McKeown's adaptations, instead marrying their original cultural context with new possibility in an era of increasing vegan (and vegan-ish) curiosity. Ria Elciario-McKeown Make It Plant-Based! Filipino: 60+ Recipes for Vegan Soups, Stews, Noodles, Snacks, and Desserts $25 AMAZON
New York Times
05-06-2025
- Health
- New York Times
I Was Sidelined by Illness. This Soup Got Me Back in the Kitchen.
A good recipe offers a clear set of instructions and a satisfying result. A great one is much more, engaging our imagination with each step, offering a way to replicate a meal after it's been considered, made, consumed. But what happens when our ability to cook the food we love suddenly changes? What does it look like to document a sensory experience through an intermediary? Recipe: Light Soup With Mushrooms In December 2023, after a lifetime in kitchens working on the line and then developing recipes for cookbooks and magazines, I experienced a health crisis that kept me from cooking for well over a year. During that time, I began to accept the fact that making new recipes — a balance of passive observation and active adjustments — would require careful planning and, because of physical limitations, even more steps in an already complex dance. The processes I undertook seamlessly before would have to be accomplished much more slowly, and collaboratively. I would have to watch as assistants cooked via my words, acting as more of a passenger than driver, and hand over tasks that had, before my illness, become second nature to me. Want all of The Times? Subscribe.
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.
