FALASTIN: A Cookbook by the co-author of Jerusalem, Sami Tamimi and Tara Wigley, co-author of Ottolenghi Simple is a wonderful tour of Palestinian cooking today from the Ottolenghi restaurant’s chef and partner. With over 120 recipes the author retraces the lineage and evolution of his country’s cuisine from all the regions of Palestine. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. Standouts include: charred eggplant with tahini and herbs; roasted figs and onions with radicchio and goat cheese; pasta with yogurt and parsley breadcrumbs; roasted cod with a cilantro crust; and Jerusalem sesame bread.
THE COMPLETE ONE POT COOKBOOK: 400 Meals for your Skillet, Sheet Pan, Dutch Oven, and More by the reliable America’s Test Kitchen staff is an amazing book just in time for winter meals. America’s Test Kitchen reinvents several one-pot cooking assumptions; first, that it’s always slow. More than 130 of the 400+ recipes can be made in 45 minutes or less. Second, that the recipes serve a horde of people. The books actually considers the smaller family sizes, and adds scaled down recipes. And, lastly is the flexibility that the book offers with choose-your-own pan options. Favorites include: sautéed chicken with cherry tomatoes, toasted corn, and avocado; zucchini noodles with pesto meatballs; slow-cooker California-style fish tacos; pot-roasted cauliflower with tomatoes and olives; cheesy butternut squash and Swiss chard lasagna; and pour-over peach cake.
MEAT ILLUSTRATED: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds, also from the experts at America’s Test Kitchen, is the definitive bible for cooking meats! This is a go-to source for everything dealing with meat. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques, with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep. You will learn about meat from A to Z with information about 72 cuts of beef, veal, pork, and lamb. Standouts include: roasted beef chuck with horseradish-parsley sauce; Russian beef and cabbage soup; veal scaloppini with lemon-parsley sauce; South Carolina pulled pork; pomegranate-glazed roast bone-in leg of lamb; and even Philly cheesesteaks.