It’s Mother’s Day and time to contemplate giving Mom or Grandma some new fun cookbooks for the holiday.
GATHERINGS: Recipes for Feasts Great and Small by Flora Shedden is a gorgeous book with easy-to-follow recipes written by the 20-year old, youngest Great British Bake Off star. The collection of 120 recipes is a mix of modern dishes, staple snacks, salads and sides, interesting bakes, and desserts. Favorites include drop scones with banana and whipped maple butter; radicchio, fig, and apple salad with walnut dressing; sherry and tarragon chicken with pearl couscous; and chocolate passion torte.
FRESS: Bold Flavors from a Jewish Kitchen by UK MasterChef finalist, Emma Spitzer, is a perfect gift for any Jewish Mother! Fress in Yiddish means “to eat copiously and without restraint.” The author’s style of cooking is unfussy and easy-to-follow combining Middle-Eastern and Eastern European flavors with a contemporary take. She has basics like Mommy’s golden chicken soup with kneidlach (matzo balls); sweet honey chicken (made deliciously with shallots and dates); sticky pomegranate salmon; preserved lemon orzo and butternut squash risotto with sugar snap peas; and chocolate babka bread and butter pudding.
TARTINE ALL DAY: Modern Recipes for the Home Cook by James Beard Award-winning chef, Elisabeth Prueitt is a great wellspring of recipes for home cooks everywhere. Moms will delight in the concise instructions and the 200 recipes and tips and suggestions crammed into this lovely book. Standouts include: chicken-celery root salad; ricotta dumplings; seafood salad with lemon-garlic-herb dressing; cider caramel pork ribs; and cornmeal-ricotta upside-down cake.
VIBRANT INDIA: Fresh Vegetarian Recipes from Bangalore to Brooklyn by Chitra AgrawalIs a wonderful book from the acclaimed chef and owner of Brooklyn Delhi, focusing on the celebrated vegetarian fare of South India. Chef Chitra Agrawal takes you on an epicurean journey to her mother’s hometown of Bangalore and back to Brooklyn, where she adapts her family’s South Indian recipes for home cooks. Her style of Indian home cooking, often called the “yoga diet,” is light and fresh, yet satisfying and rich in bold and complex flavors. Grains, legumes, fresh produce, coconut, and yogurt—along with herbs, citrus, chiles, and spices—form the basis of this cuisine. Standouts include: spiced spring vegetable and coconut polenta; stir-fried corn with basil and leeks; yogurt rice with pomegranate and mint; and banana, coconut, and cardamom ice cream. The book is a great healthy and innovative start for springtime!