We all have a friend, relative or acquaintance who are completely obsessed with food: updated on the best spot in town, the latest opening or food trend. This Christmas I am going to give my foodie friends fantastic books: from eclectic Bourdain, to classic Barefoot Contessa, here you can find the perfect book for everyone!
Appetites: A Cookbook by Anthony Bourdain, Laurie Woolever
Anthony Bourdain -the “bad boy” of cooking- comes out with Appetites, a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels. Bourdain’s first cookbook in more than ten years, Appetites is filled with dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook.
Lousy and irreverent, Bourdain is pure genius in the kitchen. Unique and genuine Appetites is the perfect book for the passionate gourmands.
Blissful Basil. Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness by Ashley Melillo
Psychologist by day , plant-based food blogger by night – Ashley Melillo is the writer, recipe-creator and photographer behind Blissful Basil, one of my all time favorite food blogs.
Blissful Basil features over 100 plant-based vegan recipes, most of which are also gluten-free, soy-free, and free from refined sugars. The recipes focus on using creative combinations of whole foods to make dishes that will entice everyone (not just vegans), and each and every recipe has an accompanying full-page photo.
Vegetarian Food For Healthy Kids by Nicola Grimes
Be a vegetarian doesn’t mean to just give up meat, especially for kids. Vegetarian children have different dietary requirements and particular attention is needed to ensure they get sufficient amounts of the right nutrients. Vegetarian Food for Healthy Kids delivers simple and fresh recipes that are nutritious, using vegetables in interesting and inspiring ways, the book is set to lure even the most reticent of eaters.
Full of colorful photography and quick ideas, Vegetarian Food for Healthy Kids will make dinner times that much healthier and a lot more exciting.
Gather by Tim Read
From the latest Masterchef NZ winner –Tim Read– a stylish and modern cookbook full of great on-trend recipes that suit today’s lifestyle of relaxed eating using fresh seasonal produce.
Focusing on generosity, freshness and ease of preparation, Tim Read delivers excellent recipes perfect for family meals or sharing with friends. Key words: easy and relaxed! this is New Zealand cooking at its best!
The Book Of Spice
John O’Connell introduces us to spices and their unique properties, both medical and magical, alongside the fascinating histories behind both kitchen staples and esoteric luxuries.
A tasty compendium of spices and a fascinating history and wide array of uses of the world’s favorite flavors―The Book of Spice: From Anise to Zedoary reveals the amazing history of spices both familiar and esoteric. Rare things, comforting us in favorite dishes while evoking far-flung countries, Arabian souks, colonial conquests and vast fortunes, The Book of Spice is culinary history at its most appetizing.
Craft Burgers & Crazy Shakes by Joe Isidori
For the lavish foodie: the debut cookbook from NYC’s viral sensation Black Tap delivers unique recipes for innovative burgers and sensational, over-the-top milkshakes.
Black Tap is no ordinary burgers-and-fries restaurant—after opening in NYC’s Soho in March 2015, their bold, gourmet-flavored burgers and sky-high milkshakes adorned with donuts, sparklers, and oversized cookies have created amassive cult following on social media and the streets of New York, with people waiting in line for hours just to score a seat at the restaurant’s lunch counter.
Black Tap chef-owner Joe Isidori delivers 40 recipes for the restaurant’s signature burgers, tasty condiments and toppings, and gravity-defying milkshakes. With Craft Burgers and Crazy Shakes, readers will be able to prepare and enjoy all of Black Tap’s classic and innovative creations, from their Old Fashioned Burger to the Sour Power Milkshake, in the comfort of their own kitchens, no standing in line required.
There is no greater pleasure than cooking for the people you love and for America’s bestselling cookbook author Ina Garten that means Cooking for Jeffrey, her beloved husband of forty-eight years.
Probably her most personal cookbook, Cooking for Jeffrey is filled with special recipes and charming stories; traditional dishes, new favorites and a new chapter devoted to bread and cheese.
You can’t go wrong with the Barefoot Contessa Cookbooks; a classic that everyone will enjoy.
But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over (But I Could Never Go Vegan!) by Kristy Turner
Let’s face it: veganism just got trendy! Trend data suggests that this relatively new way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose, is going mainstream.
Kristy Turner, with her first cookbook, But I Could Never Go Vegan!, proves you that, yes, anyone can go vegan, serving up 125 all-new, scrumptious, satisfying and easy to follow recipes free of all animal products.
From Junk Food to Joy Food: All the Foods You Love to Eat…Only Better by Joy Bauer
Forget boring salads and choking down steamed broccoli, Joy Bauer -best-selling author and TODAY show nutrition expert has news for you: You can have your cheesecake and eat it, too!
Filled with more than 120 recipes, in bright, colorful pages From Junk Food to Joy Food teaches you how to drop the calories in your most fattening favorites—without compromising flavor. With a few simple tricks, she transforms a bacon cheeseburger from a whopping 1,100 calories to a mere 425 . . . and General Tso’s Chicken from an alarming 1,000 to a slimming 260.
Mincemeat: The Education of an Italian Chef by Leonardo Lucarelli
The restaurant industry is tough, cutthroat, and unforgiving. In his debut, Mincemeat: The Education of an Italian Chef, Leonardo Lucarelli -chef and anthropologist- sketches the exhilarating life behind the closed doors of restaurants, and the unlikely work ethics of the kitchen.
As a professional chef who for almost two decades has been roaming Italy opening restaurants, training underpaid, sometimes hopelessly incompetent sous-chefs, courting waitresses, working long hours, riding high on drugs, and cursing a culinary passion he inherited as a teenager from his hippie father, Lucarelli teaches us that even among rogues and misfits, there is a moral code in the kitchen that must, above all else, always be upheld.
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Published by Scila -The Serial Reader-