by Michael Mast, Rick Mast
In his foreword to this assembly of dark, divine chocolate masterpieces, chef Thomas Keller relates his first experience with the founders of Mast Brothers Chocolate, brothers Rick and Michael Mast--back when they carried out every step in the chocolate-making process, from roasting the beans to forming the bars, in their apartment. He admits to wondering initially if the brothers were just two more "hipster hobbyists" before extolling the reasons he was wrong, including their "authenticity and accountability."
by Todd Porter, Diane Cu
Professional food stylists and photographers Todd Porter and Diane Cu open their kitchen cupboards, gardens and hearts to readers in the beautifully illustrated Bountiful. Intertwining their love of fresh food, preferably straight from the garden, with Cu's Vietnamese background and Porter's childhood memories of life on a cattle ranch, they create new twists on familiar dishes such as cream of tomato soup or mussels steamed with herbs and white wine. They blend unusual ingredients to craft elegant takes on
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An American Family Cooks: From a Chocolate Cake You Will Never Forget to a Thanksgiving Everyone Can Master
by Judith Choate, illus. by Stephen Kolyer
A wide-ranging, eclectic cookbook from a cooking family with a shared history and passion for food.
by Peter Kaminsky, Marie Rama
Mmmm, bacon. For every course (including dessert)!
Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less
by Raghavan Iyer
Some 100 classic Indian dishes made simple, using ingredients found in the average grocery store.
by Hillary Davis
A sumptuous cookbook/travelogue offers easy recipes and an armchair journey to the south of France.
by Jane Coxwell
A collection of simple, accessible and customizable recipes from Diane von Furstenberg's personal chef.
by Yvonne Ruperti
A collection of more than 100 dessert recipes simplified to remove hassles and fuss.
Pie Love: Inventive Recipes for Sweet and Savory Pies, Galettes, Pastry Cremes, Tarts, and Turnovers
by Warren Brown
A wide variety of pies to suit any mood, with seemingly endless combinations of crust and filling.
by Hugh Fearnley-Whittingstall, illus. by Mariko Jesse
A "pioneering champion of sustainable food" celebrates vegetables in ways sure to delight omnivores as well.
by Sharon Kramis, Julie Kramis Hearne
An updated edition of a 2004 cookbook has new photography, more vegetable recipes and expanded tips on caring for and maintaining "the best pan in your kitchen."
by Michael Zusman, Nick Zukin
An exploration of the world's oldest "fusion cuisine" intended to help it find a new place in our homes.
by Sandy Gluck, Josh Kilmer-Purcell, Brent Ridge, photos by Paulette Tavormina
A reality TV couple's second cookbook is filled with stunning photography and delicious recipes.
by Philippe Emanuelli, trans. by Martha Holmberg
A Brussels chef presents a variety of mushroom dishes, along with stunningly beautiful photography.
by Nathan Williams, editor
Heartwarming prose and soul-filling food from the editor of Kinfolk magazine.
by Sarah Mitchell, Rick Rodgers, Karen Mitchell
Recipes for delicious breads, pastries and more from Napa Valley's famous Model Bakery.
by Sami Tamimi, Yotam Ottolenghi
Sumptuous Mediterranean recipes from the authors of Jerusalem, perfect for novices or experienced cooks.
by Liz Crain, John Gorham
The chef of Portland's Toro Bravo shares his life story--and his recipes.
by Muna Salloum, Leila Salloum Elias, Habeeb Salloum
A cuisine from an opulent past, adapted for the modern kitchen.
by Andrew Schloss
A lavishly illustrated exploration of six slow cooking techniques, filled with mouthwatering recipes and helpful cooking tips.