Best quick cookbooks
4 5 1 4 1 2 1 . A deep dive into the world of grains, a collection of new best quick cookbooks classics, unforgettable recipes from Shanghai and more, as tested by New York Cooking and the Food desk. As a subscriber, you have 10 gift articles to give each month. Anyone can read what you share.
A deep dive into the world of grains, a collection of new cookie classics, unforgettable recipes from Shanghai and more, as tested by New York Times Cooking and the Food desk. Even those of us who enjoy cooking go through periods where we feel uninspired by our usual rotation of recipes. But nothing snaps you out of a cooking funk quite like the thrill of a brand-new cookbook. Hundreds of cooking guides hit bookshelves this year, each of them a testament to the exciting-if-you-let-it-be art of cooking at home. The obvious reasons you should eat more grains, beans, seeds and legumes — to benefit your health and pocketbook, not to mention the environment — are not cause to be excited about them. The easy-to-follow recipes highlight the culinary virtues of these shelf-stable ingredients. The recipes are built on a foundation of sauces and rubs that deliver the spirit of Mr.
Scott’s style of South Carolina barbecue in wedge salads and marinated tomatoes you can make even if you live in a fifth-floor walk-up apartment. He says as much in the introduction of his new cookbook. Still, he tackles the subject admirably — and extensively. But if you are, you might fall head over heels. Stone gained a reputation for cooking creative yet unfussy meals for New York City artists and gallerists before opening a restaurant in MoMA’s PS1 in 2019. What most cooks don’t know about rice is a lot.
25th and final installment of a sharp collection of slim, single-subject volumes exploring Southern food from the University of North Carolina Press, is a good book to have on the shelf. The author is Michael Twitty, a food historian and cook dedicated to connecting the American table to Africa and points beyond. The opening chapters set a foundation of ingredients, equipment and history that serve as reference points for readers throughout the book, which is organized by season to great effect. I asked myself would the recipes really be simple? I was delighted to discover that all of the recipes are truly easy to follow, and many would even work on a time-crunched weekday. But what has hooked her 2. Long associated with quick dinners, it’s also the key to large-format desserts, as demonstrated in this book from Abigail Johnson Dodge.
She offers 50 cakes — sheet cakes, stacked cakes, rolled cakes, even ice cream cakes — and many fillings, soaks and frostings to make them your own. Beware the glossy coffee table book masquerading as a cookbook: Lovely to look at, but the recipes are often unreliable or just downright bad. On the surface, James Beard award-winning cookbook author Salma Hage’s latest book — beautifully photographed with a cover the color and texture of unbleached linen with a built-in ribbon bookmark — threatens to fall into that category, but thankfully, the recipes are just as well thought out as the design. What is the food of Hawai’i?
