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2012
Legendary pitmaster Ed Mitchell, in collaboration with his son, Ryan, shares mouthwatering recipes and trade secrets in this definitive barbecue how-to. Celebrating the cuisine’s power to bring people together and foster community, the Mitchells’ rich, multilayered debut combines true expertise with deeply personal recollections and African American history.
In James Beard Award winner Adler’s capable hands, half-used ingredients, scraps, and remainders become both inspiration and opportunity. Through 1,500 recipes organized by ingredient and incorporating everything from “alfalfa sprouts, wilted“ to “toast, burnt,” she delineates an accessible—and tasty—path to reducing food waste. This encyclopedia of leftovers will change the way readers view the contents of their refrigerators.
With utterly infectious enthusiasm, bestseller Baz encourages a bold, improvisational, and adventurous attitude toward food. “I want you to cook with gumption and personality,” she writes, and provides more than 100 recipes designed to help home cooks of all skill levels do just that. The result is a playful and inspiring collection replete with invaluable techniques and insightful tips.
Brooklyn restaurateur Alikhani debuts with a lovely guide to traditional and innovative Persian food that doubles as a moving memoir of immigration from Iran to the United States. Recipes for, among other things, homemade yogurt, showstopping jeweled rice, and rich lamb patties in pomegranate sauce are interspersed with poetry, memories, and historical perspectives to create a transportive and enlightening whole.
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To assemble this gorgeous cookbook, Miari took a four-month trek through Greece, interviewing and cooking beside local matriarchs. The poignant stories from these “gutsy” older home cooks, many of whom have lived through poverty and hardship, augment the simple yet delicious recipes. Miari does an admirable job capturing the grandmothers’ intuitive, improvisational style, even as she translates their recipes from oral tradition to the page.
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