- by California chef Jeremy Fox is a treasure trove of exciting approachable recipes geared to the home cook. In his first book, Fox presents his food philosophy in the form of 160 innovative recipes elevating vegetarian cooking to new heights. Mr. Fox uses creative methods and ingredient combinations to highlight the textures, flavors, and varieties of seasonal produce. Favorites include: asparagus vichyssoise, black garlic mustard & potato; figs, celery, almonds & pickled grapes; cool melon & coconut milk curry; rhubarb, ricotta & radish toast; and peach & almond gratin noyaux cream.
FOOD52 MIGHTY SALADS: 60 Ways to Turn Salad into Dinner from the Editors of Food52 consists of recipes for 60 salads in which the editors of Food52 create comforting and creative salads to inspire your summer entertaining. The recipes are loose formulas allowing cooks to be more creative and interesting in your salad presentation. Standouts include: Caesar-style kale salad with roasted onions; bloody Mary steak salad; coconut rice salad with mango, bell pepper & lime; roasted potato salad with mustard-walnut vinaigrette; and half-blistered tomato pasta salad.
HOW TO EAT A LOBSTER AND OTHER EDIBLE ENIGMAS EXPLAINED by Ashley Blom, and illustrated by Lucy Engelman answers fifty essential food etiquette questions you would never think to ask. This pocket-sized book is filled with easy-to-follow instructions to guide you through such topics as: how to eat lobster, escargot, and quail; how to slice an avocado; the proper way to eat a pomegranate without turning purple; how to decide who pays the bill without making a scene; and how to taste wine and cheese without spilling the glass of wine you are carrying.
EAT RIGHT: The Complete Guide to Traditional Foods, with 130 Nourishing Recipes and Techniques by Nick Barnard, co-founder of London-based Rude Health, is an upbeat celebration of positive eating. The author tells the reader to forget this month’s fashionable diet fad but instead offers 130 delicious and wholesome recipes that embrace the good fats and love of fresh and seasonal produce. Favorite recipes include: frittata with wild garlic and shiitake mushrooms; quinoa and eggplant salad; all day beef shank stew; and Dutch-style gingerbread loaf with spelt and honey.
TOSS YOUR OWN SALAD: The Meatless Cookbook with Burgers, Bolognese, and Balls by vegetarian chef and Tumblr blogger, Eddie McNamara shows how to pump up the flavor of veggies because, to quote Eddie: “Any schmuck can put bacon on something and make it delicious.” His recipes are easy and not expensive to cook including: Sicilian and cauliflower salad; Parmesan-crusted sweet potato and kale frittata; peanut butter ramen; farro salad with plums and pomegranate seeds; and citrus olive oil cake.