Just in time for Rosh Hashanah is THE NEW JEWISH TABLE: Modern Seasonal Recipes for Traditional Dishes by Todd Gray & Ellen Kassoff Gray with David Hagedorn. This book is a modern update on Jewish cuisine blending food, fresh flavors, and family lore. Farm-to-table is not traditional in Jewish cookery but Chef Todd Gray updates cooking with an eye to freshness and seasonality. Crostini with smoked trout and sour cream; Todd’s modern day brisket (updated with French techniques); and semolina halvah cake are some examples of the style of this interesting book.
For those who love Italian food and more specifically, the region of Sicily, they will love SICILY by the Editors of Phaidon, a stunning cookbook containing more than 50 authentic recipes from this popular region. The book is more of a travelogue of Sicily with lots of full-color photographs of the countryside and the kitchen. The book travels to Trapani, Palermo, Agrigento, Caltanissetta, Messina, Enna, Catania, Ragusa, and Siracusa with tales of food and Sicilian heritage.
WHAT’S FOR DINNER? Delicious Recipes for a Busy Life by renowned chef Curtis Stone is a wonderful paean to home cooking. Stone has uniquely organized the book by days starting with Motivation Mondays (healthy meals that start the week off right); Times Saving Tuesdays (dinner on the table in 15 to 40 minutes); One-Pot Wednesdays (flavorful dishes made in just one pot, pan, or skillet – or on the grill); Thrifty Thursdays (feeding a family on a budget); Five Ingredient Fridays (simple recipes that are fun and help kick off the weekend); Dinner Party Saturdays (extraordinary dinners to bring out your inner chef); and Family Supper Sundays (comforting favorites made with lots of love). Recipes are clearly presented, easy to follow, and seriously inventive!
THE CHEFS COLLABORATIVE COOKBOOK: Local, sustainable, Delicious Recipes from America’s Great Chefs by Chefs Collaborative and Ellen Jackson is a delight for those who care about sustainable eating. The recipes are truly wonderful and beautiful to behold. Gordon Hamersley’s asparagus, spinach and spring pea lasagna; Bradley Ogden’s corn spoonbread soufflé with green garlic and asparagus; Susan Spicer’s grilled skin-on striped bass with summer tomatoes; Jasper White’s home-style lobster stew; and Waldy Malouf’s almond ricotta cake with moscato-roasted apricots are some of the mouth-watering dishes included in this exciting volume.