Appetizers
Fall is the cookbook season--the big guns (e.g., Ina Garten) come out with new books, and others toss their toques into the mixing bowl, too. In this issue, you can read about our collective experience with one book, CookFight, and we'll do all all-cookbook issue on December 7. Still, we will have made only a dent in the 2012 offerings. Here are a few others:
Roots by Diane Morgan (Chronicle Books, $40)
Any cookbook with 11 recipes for radishes, and the same number for wasabi, has got to be pretty complete. How about Roasted Turnip Ghanoush? Three-layer Parsnip Cake with Cream Cheese Frosting? Microbrew-braised rutabagas? Or dishes made with unfamiliar roots like crosne, malanga or arrowhead? It makes us happy that autumn is finally here.
The Cracker Book: Artisanal Crackers for Every Occasion by Lee Cart (Burford Books, $12.95)
Lee Cart is one our reviewers, and a good cook, if these cracker recipes are any indication: black olive crackers, graham crackers, whole wheat crackers with cardamom and black pepper. She also uses brown rice, oatmeal, wheat germ and gluten-free flour, and includes recipes for more than a dozen delicious dips and spreads.
True Blood: Eats, Drinks, and Bites from Bon Temps by Gianna Sobol, Alan Ball et al. (Chronicle, $29.95)
It's not all vampires in Sookie Stackhouse's world--shapeshifters have to eat, as do the humans, and with all the stress in the True Blood world, comfort food (and protein) is a must: Up-in-Arms Biscuits and Gravy, Burning Love BLT, Gumbo Ya-Ya, Last Rites Pecan Pie, along with drinks (Reviver) and plenty of stills from the series. Our guilty pleasure cookbook.
Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet (The Cooking Lab, $140)
Last year's Modernist Cuisine (six volumes, $625) quickly became the definitive guide to modern gastronomy, and now the Cooking Lab has collected essential information, techniques and 400 recipes on waterproof, tear-resistant paper. Sound intimidating? Not with recipes for mac and cheese, fresh corn tamales, panna cotta and chicken noodle soup. --Marilyn Dahl, book review editor, Shelf Awareness



