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In what just might be the definitive book on Persian cooking, Batmanglij has culled more than 250 recipes from her years exploring her native country. Batmanglij is intimate and inviting, filling this massive cookbook with enticing recipes, insightful history, and wonderful stories of her travels.
Sustained by a clear, lyrical prose style, this study from archeologist Langlands compels crafters to look more closely at the implications of making as a way of life. Discussing such traditional disciplines as thatching, weaving, and leather making, he posits craft as a model for a resilient and sustainable mode of existing in an uncertain world.
In an era filled with misinformation, a surgeon sets out to put health care consumers on the right, science-based path. Shapiro’s feisty, no-nonsense tone makes her treatise as entertaining as it is informative about the efficacy of vaccines, vitamins, and juicing, among other things.
Following up their 2016 James Beard Award–winning Zahav, Solomonov and Cook dive into the 70-year history of Israel to uncover such culturally diverse dishes as Persian meatballs and sabich—an Iraqi Jewish sandwich of fried eggplant and hard-boiled eggs in pita. The authors are enthusiastic and welcoming in this outstanding paean to Israeli cuisine.
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The authors of this parenting manual, all of them psychologists, present a program developed at New York University’s Langone Medical Center intended for children with ADHD or other executive dysfunction conditions. This is a readily usable, exceptionally clear, and compassionate guide that will provide hope and motivation for disorganized, seemingly “hopeless” kids and their sometimes harried caregivers.
Richards, a James Beard–nominated chef from Atlanta, breathes new life into classic soul food fare—for example, by adding collard greens to ramen noodles, or by incorporating peaches into as many dishes as he can. His recipes are imaginative and inspirational.
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