SUMMER BERRIES & AUTUMN FRUITS: 120 Sensational Sweet & Savory Recipes by Annie Rigg is the perfect book for those of us who love berries and summer fruits but get bored with our run-of-the-mill recipes. The book is visually splendid as well filled with gorgeous photographs of mouth-watering berry dishes including bulgur wheat salad with cherries and feta; fig and blue cheese salad; poached peaches with vanilla and lemon verbena; fig, hazelnut, and fennel soda bread; and of course summer berry trifles.
THE NATURAL COOK: Eating the Seasons from Root to Fruit by Tom Hunt puts veggie-focused foods at the forefront of eating. The author wants the reader to cook using the best, most ethically sourced ingredients without it costing the earth. The cookbook is seasonally organized with beautifully photographed recipes including puy lentil salad with sun-dried tomatoes, feta, and watercress pesto; chargrilled eggplant, spinach, and tomato moussaka; sweetcorn fritters; and tatin with toffee apple peel.
TOKYO CULT RECIPES by Maori Murota is a delightful volume for fans of Japanese cuisine. The author demystifies the complexities of Japanese cooking and makes it accessible and easy to prepare. The book is clearly and concisely written with information on key basic cooking techniques for home cooks. The recipes include miso, sushi, soba and udon noodles, bentos, rice, Japanese tapas, and sweets. I like the step-by-step photographs and the colorful design which makes this a good book for lovers of Japanese food.
BROOKLYN RUSTIC: Simple Food for Sophisticated Palates by renowned Brooklyn chef Bryan Calvert contains 125 imaginative recipes that are developed for the home cook. Bryan Calvert opened James restaurant in 2008 on a residential corner of Prospect Heights, Brooklyn, after cooking for years in fine restaurants. His food quickly became synonymous with new Brooklyn dining. Calvert is also a co-founder of Cecil & Merl, a national brand of artisanal home and kitchen goods. Standouts include black kale and cabbage salad; sautéed shrimp with harissa broth; blackberry-basted pork tenderloin; and blackberry-lavender oat crumble.