Classic Palestinian Cuisine by Christiane Dabdoub Nasser
There is something that draws me to the cuisine of ancient cultures. How did the cuisine evolve, what were the influences… A couple recipes I am excited to try from this book: Cauliflower Stew and Apricots in Syrup (doesn’t that sound like the perfect winter night dessert!?).
Oh, and my friend Nancy Harmon Jenkins wrote a wonderful article about Palestinian food for Saveur earlier this year – here’s a link.
Pomegranates and Roses: My Persian Family Recipes by Ariana Bundy
My friend “M” has been teaching me about the Assyrian Tree of Life from the Zoroastrian religion, which I have learned unsurprisingly had an impact on Persian cuisine.
This book has me excited to roll up my sleeves and make some Persian food, especially because she doesn’t make the cooking intimidating. Next up I am making Baghali Ghatogh (Fresh Broad Beans with Dill, Garlic and Poached Eggs).
A Simple Feast: Year of Stories and Recipes to Savor and Share by Diana Yen and the Jewels of New York
This past summer when Yen’s book came out I was sent a copy of her book and did this Q&A for the Huffington Post (check out the recipe she shared for a Raspberry Eton Mess).
What don’t I want to make from this book? So far I have made the Roasted Turkey, Manchego, and Fig and Onion Jam Sandwiches and the Double Grilled Cheese and Ham Sandwiches. This holiday season you better believe the Hazelnut Hot Chocolate is happening! What I like more than the recipes is how they are grouped – into cute “themes” for lack of a better description – like Brown Bag Lunch, Snow Day, and Tapping Maple Trees.
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin
This was another book that was sent to me and what a beautiful surprise. Thank you Steven!! I dare you to read the introduction describing Chaplin’s childhood in rural New South Wales, Australia and not want to know what this woman is doing in the kitchen. I can always use more help eating healthy so I really appreciate the “In the Fridge” section, which gives ideas of what to have on hand when I need to make a fast meal (fermented vegetables, goat cheese, miso, nut butters…). There are so many yummy sounding soups and salads Chaplin describes, that will be served up this winter when I need that extra healthy something. p.s. Natalie Portman (Padme) and Liv Tyler (Arwen) are big fans.
Brown Sugar Kitchen: New-Style Down-Home Recipes from Sweet West Oakland by Tanya Holland
I was in San Francisco a few weeks ago and got to eat at Brown Sugar Kitchen, and folks the best food (there) is in Oakland. There can be a wait of an hour or two, but during that time you get to drink coffee or a mimosa and eat pastries and meet the coolest people – I won the lottery with the family I met from Oakland (who has been eating at BSK since it opened 8 or 9 years ago). Still bummed I did not get to make it to their Oakland Raiders fish fry party. Man, that would have been fun. Anyhow, back to the book – well, I’m a biscuit girl so there’s that recipe for Bacon-Cheddar-Green Onion Biscuits, plus the book’s cover with the plates of fried chicken and waffles, and then there was that night the Sweet Potato-Kale Hash just hit the spot.
Tasting Whiskey: An Insider’s Guide to the Unique Pleasures of the World’s Finest Spirits by Lew Bryson
After reading an advance copy of Bryson’s new book Tasting Whiskey, out this November, I wanted to learn more about tasting whiskey so I organized a tasting at the Portland Hunt & Alpine Club – details here. FYI, Bryson is Whisky Advocate‘s managing editor.
Whiskey Women: The Untold Story of How Women Saved Bourbon, Scotch, and Irish Whiskey by Fred Minnick
Came out last fall and I picked up a copy at Omnivore Books in San Francisco. Fun read, really interesting. I just learned about women who were distilling at home being arrested for witch hunts in the sixteenth century and some seriously cool cloak-wearing, whiskey-making women in Ireland in the 1830s.
Sean Brock is the stuff of Southern food dreams and he is coming out with his first cookbook!! Heritage, which happens to have been photographed by my favorite lifestyle/food lensman Peter Frank Edwards, is due on shelves October 21. Brock is best known as the James Beard award-winning executive chef of Husk in Charleston and Husk in Nashville. What I tend to geek out about when it comes to Brock is his work with David Shields and Glenn Roberts (the latter is the owner of Anson Mills, in Columbia, South Carolina – I’m fond of their grits), who are resurrecting the food grown and served in 19th century Carolinas and Georgia.
Read about his “food genius” in this terrific article from The New Yorker.
And, whose mouth isn’t watering over this…an excerpt from his interview on the James Beard Foundation’s blog describing some of the recipe content…
My sister’s chocolate éclair cake, my Grandma’s stack cakes, the way I roast a chicken at home, verbatim Husk recipes, verbatim McCrady’s recipes. There’s a great cocktail chapter. All the desserts are family recipes—they were good at those. The Husk cheeseburger’s in there. My deviled eggs, pimento cheese, fried chicken…. all the standards.
**If you want to learn more about the influence of rice and African culture on the economy and households of the Old South look no further than Carolina Rice Kitchen: The African Connection by Karen Hess.
I’m so excited for you, because I found a copy of the Food & Wine article on one of Sean Brock’s trips to Senegal.
Oh, and I included Husk in my recommended eats (of course!) after I visited Nashville. Happy reading.