The cookbooks everyone should have, according to cookbook authors - CNN |
- The cookbooks everyone should have, according to cookbook authors - CNN
- What to Cook Right Now - The New York Times
- Spirit of Acadiana: The Cooking Fireman - KATC Lafayette News
- Adam Long reaps benefits of Corey Connors’ love of cooking - pgatour.com
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The cookbooks everyone should have, according to cookbook authors - CNN Posted: 24 May 2021 08:56 AM PDT (CNN) —
Whether you're just starting to experiment beyond toast and pasta or you're a seasoned home chef who throws a mean dinner party, there's a cookbook out there that'll serve as your gastronomical bible. While these bound pages of recipes and food stories are fun to collect, the right ones can change the way you think about food, cooking and eating. So what makes a good cookbook? "Research and honesty," says Reem Kassis, the author of two inspiring cookbooks, "The Arabesque Table" and "The Palestinian Table." "A good cookbook is a snapshot of a moment in time that should document what people ate, what the culinary landscape looked like and what the context for all of it was," Kassis says. "It should give not only a sense of taste, but a sense of time and place as well. To do that right, authors have an obligation to do the research to understand the history behind the foods they are writing about." Cookbook author Joshua David Stein, whose newest book, "Cooking for Your Kids: At Home With the World's Greatest Chefs," will be released in June, doesn't think you need a lot of cookbooks, just a few really good ones. "I recently got rid of 99% of my books. (I had 1,200!)." Stein purged all but three cookbooks (save the ones he wrote). The three that made the cut? "Six Seasons: A New Way With Vegetables" by Joshua McFadden, "At Home: A Caterer's Guide to Cooking & Entertaining" by Steve Poses and "Everyone's Table" by Gregory Gourdet. While we think no cookbook can possibly be right for everyone, the collection below — a mix of classics and newer releases that we foresee becoming classics — does offer something for a range of palates, skill sets and priorities. 'Simply Julia: 110 Easy Recipes for Healthy Comfort Food' by Julia Turshen (starting at $14.99; amazon.com) Julia Turshen
"Simply Julia: 110 Easy Recipes for Healthy Comfort Food" by Julia Turshen
This 2021 release from bestselling cookbook author Julia Turshen is packed with practical-but-still-special recipes that are ripe for weekday dinners and beyond. Turshen works with affordable ingredients and shares her secrets for using what you have on hand (take the list "Seven Ways to Use Leftover Buttermilk," for example). You'll find one-pot recipes, tips for meal planning and, surely, a couple of new staples to add to your cooking repertoire. 'Everyone's Table: Global Recipes for Modern Health' by Gregory Gourdet (starting at $19.99; amazon.com) Gregory Gourdet
"Everyone's Table: Global Recipes for Modern Health" by Gregory Gourdet
If you're a "Top Chef" fan, you may recognize Gregory Gourdet from season 12, or more likely season 17, when he was a finalist in "All-Stars L.A." Gourdet's new book is sure to be an instant classic, as it fulfills the requirements for at least two vastly different needs: You'll find recipes for healthy, filling weeknight dinners as well as some impressive dishes for a dinner party. While this book is technically paleo, it's not a classic caveman-meets-crossfit cult collection. Instead, the book's 200 recipes are focused around nutrient-rich greens and heart-healthy fats. Gourdet samples Asian cuisines while also taking culinary inspiration from North and West Africa. In this book you'll find savory meat stews, sauces and marinades that'll find their way onto everything, plus new ways to serve your favorite veggies. 'Mastering the Art of French Cooking' by Julia Child (starting at $18.99; amazon.com) Julia Child
"Mastering the Art of French Cooking" by Julia Child
Julia Child's famed cookbook is on virtually every "best cookbooks" list, and for good reason: Her 100-plus collection of French recipes is as instructive as it is inspiring. This guide is for both beginners and experts, and with an unstuffy approach to technique, it will teach you how to get more comfortable with dishes that you may have once found intimidating. When you take Child's lessons to heart, you'll feel more equipped to tackle any recipe — especially the French ones — that may cross your path in the future. 'Joy of Cooking' by Irma Rombauer (starting at $18.18; amazon.com) Irma Rombauer
"Joy of Cooking" by Irma Rombauer
Here's another book that has earned a seemingly permanent place on most cookbook lists. "Joy of Cooking" has served as a trusted reference for home cooks since the 1930s — and, some might argue, every kitchen should house a copy. This enormous classic encourages home cooks to come to the kitchen with patience, humor and, of course, joy, as it teaches both technique and adaptability. The cooking encyclopedia is in its ninth edition — the thoughtful updates ensure the recipes offer a great mix of classic and modern fare, with ingredients that have evolved into American kitchen staples getting a focus. 'Essentials of Classic Italian Cooking' by Marcella Hazan (starting at $6.99; amazon.com) Marcella Hazan
"Essentials of Classic Italian Cooking" by Marcella Hazan
It's quite possible you've eaten red sauce dictated by this book — Hazan's tomato sauce is simple yet seductive, and with only three ingredients, it'll probably become your household staple once you give it a try. Beyond sharing the how-to behind the venerable sauce, Hazan's book will serve as your manual for mastering Italian cooking. Its practical tips and accessible recipes can be reinterpreted for years to come. Just don't be precious about your copy — inevitably, the pages will become splattered with sauce. 'The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet' by Anne-Marie Bonneau (starting at $15.99; amazon.com) Anne-Marie Bonneau
"The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet" by Anne-Marie Bonneau
Anne-Marie Bonneau — aka the Zero-Waste Chef — has been guiding her readers for years about what it means to cook sustainably and deliciously, and how to do it while cutting down on food waste (in the US, it's estimated that between 30% and 40% of all the food produced goes to waste). Finally, Bonneau's sage advice can be found in one place, along with 75 vegan and vegetarian recipes that put the lessons you learn into practice. Since food waste is a great contributor to climate change, this one's a good pick for anyone interested in doing more to save the planet, or anyone who wants to get back to the roots of the kitchen. You'll learn to make sourdough from the whey leftover from the ricotta cheese you also learn to make, and along the way Bonneau will remind you that this journey is all about progress, not perfection. 'Diet for a Small Planet' by Frances Moore Lappé (starting at $5.99; amazon.com) Frances Moore Lappé
"Diet for a Small Planet" by Frances Moore Lappé
Speaking of climate change, it's pretty difficult to talk about cooking without touching upon food's greater impact on the planet. That's why this longtime classic, "Diet for a Small Planet," which is in its 20th edition, should earn a spot on your shelf. Frances Moore Lappé's beloved little book breaks down some simple rules for eating a healthy diet, including clever food combinations that deliver all the nutrition you need (yes, protein) without meat. Even if you're never giving up meat, there's a lot to learn from this powerful guide, which is packed with more than 100 recipes. 'Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking' by Samin Nosrat (starting at $17.59; amazon.com) Samin Nosrat
"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Samin Nosrat
You've undoubtedly had a cooking moment where you've tasted a sauce only to think, "This could use a little something…" Samin Nosrat's "Salt, Fat, Acid, Heat" will develop your abilities so you'll be able to identify exactly what that "something" is. Nosrat's cookbook resonated so deeply with its readers that it was turned into a Netflix series of the same name. Her cooking philosophy? Master the principles of salt, fat, acid and heat and you can do just about anything in the kitchen. When you do this, you'll acquire the power to make anything taste better. Plus, her 100 recipes will help you put your new knowledge to the test in the most delicious ways. 'To Asia, With Love' by Hetty McKinnon (starting at $37.99; amazon.com) Hetty McKinnon
"To Asia, With Love" by Hetty McKinnon
First and foremost, Hetty McKinnon's "To Asia, With Love" is a masterful cookbook with recipes that have turned into viral sensations. But it's also, in part, a memoir that pays homage to the flavors that defined McKinnon's childhood and the person (her mother) who nurtured her to understand food as love. The recipes in here range from classic to modern, and they'll certainly encourage you to give your pantry staples a refresh. You're going to learn fast that your favorite foods aren't the same without ginger, miso and curry spices. You'll crave these noodle, dumpling, salad and rice dishes that take inspiration from all over Asia — McKinnon makes it easy by offering smart substitutes and tweaks to turn every recipe into a family favorite. 'The Flavor Bible' by Karen Page (starting at $14.99; amazon.com) Karen Page
"The Flavor Bible" by Karen Page
Less of a cookbook, more of a, well, bible, "The Flavor Bible" will help you become an artist in the kitchen by understanding the science of cooking. Huh? You know how great chefs seem to have an innate understanding that, say, cheese plus watermelon can make your taste buds dance, or that bacon plus Brussels sprouts is reliably irresistible? These are the concepts you'll get to understand with "The Flavor Bible." The book will essentially make you a smarter, better cook, because if you understand how to pair flavors perfectly and learn to substitute ingredients without running to the store every time, then you're not just crafty, you're efficient too. '660 Curries' by Raghavan Iyer (starting at $13.49; amazon.com) Raghavan Iyer
"660 Curries" by Raghavan Iyer
"It's like an encyclopedia of Indian curries," Kassis says of Raghavan Iyer's extravagant guide, which can serve as your foundation for Indian cooking. "Curry" isn't just a spice; it can encompass all kinds of foods and flavors, and this book proves it: Recipes include tilapia in yogurt sauce (calcutta), spinach in pigeon pea-coconut sauce, and lamb shanks braised in a fennel and cumin-kissed broth. And, while some of these might sound complicated, many of the recipes are one-pot wonders that pack in more flavor than you could imagine. 'Jubilee: Recipes From Two Centuries of African American Cooking' by Toni Tipton-Martin (starting at $5.99; amazon.com) Toni Tipton-Martin
"Jubilee: Recipes From Two Centuries of African American Cooking" by Toni Tipton-Martin
With this book, culinary journalist Toni Tipton-Martin celebrates some of America's most influential recipes, focusing on the creations of Black cooks who were rarely given credit for their sophisticated, innovative and delicious contributions to American cuisine. Beyond the fascinating and vital history lessons this book provides, you'll get cooking techniques, nostalgic flavors and more than 100 recipes that'll soon become favorites. Think: seafood gumbo, bourbon and apple hot toddies, and jam cake. 'The Moosewood Cookbook' by Mollie Katzen (starting at $11.99; amazon.com) Mollie Katzen
"The Moosewood Cookbook" by Mollie Katzen
This seminal cookbook is often credited for ushering vegetarian food into the mainstream, and it is beloved by veg-heads and omnivores alike. The bestseller includes diverse recipes that prove vegetarian doesn't mean boring or bland. You'll learn to cook seasonally and to feed a crowd on a budget while also sharpening your cooking techniques and flavor knowledge. Consider this guidebook your 101 to meat-free cooking; you'll learn to prepare tart and tangy baked beans, broccoli mushroom noodle casserole and zucchini-feta pancakes — all dishes, along with other soups, stews and salads, that are as economical as they are satisfying. And just plain good.  |
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What to Cook Right Now - The New York Times Posted: 24 May 2021 07:30 AM PDT  Good morning. A million years ago I drove through Fall River, Mass., and down Route 88 toward Horseneck Beach in Westport on one of those warm, low-humidity, bluebird days that can make you fall in love with New England. I was bound for the home of Chris Schlesinger, one of my kitchen heroes, who was going to teach me his secrets of live-fire cooking. That he did! I think of Chris every spring when I first fire up a grill, not on a weekend for burgers and brats, but on a weeknight for a steak slathered in chipotle rub and bathed in cilantro-lime butter, served next to bananas blistered in the heat of the fire. A dinner like that, on a Monday night, sends a message to the week that you're really not messing around. Will you give it a try? But if that's not for you right now, I get it: Mondays don't mess around either. You could make these delicious creamy white beans with herb oil instead, or this lovely tahini-Parmesan pasta salad with blistered tomatoes (above). (Tahini and Parm, it turns out, make a lovely couple.) For later in the week, Melissa Clark has a nice trio of new recipes to try: creamy bucatini with spring onions and mint; skillet chicken and farro with caramelized leeks; and roasted carrots with shallots, mozzarella and spicy bread crumbs. I'd like to cook these sweet-and-spicy grilled vegetables with burrata as well. I'd like to make gyudon. I'd like to bake sour cream and fruit scones. And I definitely want to have pasta primavera with asparagus and peas. That's one of my favorite tastes of the season. There are thousands and thousands more recipes waiting for you on New York Times Cooking. Go browse among them and see what gets you hungry. Save the recipes you want to cook. Rate the ones you've made and, if you like, leave notes on them for yourself or others. You can even learn how to make ice cream! Of course, you will need a subscription to do all that. Subscriptions support our work. I hope, if you haven't already, that you'll subscribe today. And should you run into a problem in your cooking or with our technology, we stand ready, as always, to lend a hand. Just write: cookingcare@nytimes.com. Someone will get back to you, I promise. Now, it's nothing to do with peanut butter or sauce gribiche, but the Stacks Reader put me on to a fine bit of true crime by Nicholas Pileggi, published in The New York Times Magazine in 1970. Enjoy it.  |
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Spirit of Acadiana: The Cooking Fireman - KATC Lafayette News Posted: 24 May 2021 06:00 PM PDT  LAFAYETTE, La. — Some of the best stories we find are the ones where you go for one reason and you find a story behind the story. Here at Lafayette Fire Station Number Nine, we could talk about a firefighter named Coby Bailey, but Coby Bailey is also on his way to becoming a master chef. Here's the latest recording: "So, today, we're gonna' show you how to make those beignets. They might be better than Café' Du Monde's beignets," says Bailey to cameraman (and fellow fireman Josh). "Today's recipe was my great-grandmother's, which was passed on to her mom and my mom and now to me." He's 50-year old Captain Coby Bailey of the Lafayette Fire Department, and just over a year ago, one of his young firemen talked about having a You Tube channel. "I was like, 'Man, you need to do a cooking show, a firehouse cooking, and show 'em how we do cooking in south Louisiana. He was like, 'You do that; I'll do mine, and we'll see how that goes'." How it goes is having nearly a thousand subscribers to his nearly 25 CAPTAIN COBY'S CAJUN COOKING videos. "The response I got from everybody: 'Love the video; whatcha' doing next? What else? How about we try this?'" Cooking at a fire station can serve as a team-building experience. Sure the food is great, and the influences for his menu are pretty varied. "Being a fireman you learn from your captain, or the driver and they learn from their moms," explains Bailey. "You get a variety of different flavors; it's not just Cajun food or creole food but it's also soul food. You get to blend all of these things in there and kind of make it your own." His mom says Coby always showed an interest in cooking and now, with retirement not so far away, what about transitioning into an international cooking star for the Food Network or Cooking Channel? "I would love to do that. That would be fantastic," he smiles. "I'm pretty close to retirement, so I'll need something to do. That would be fantastic if that would happen." ------------------------------------------------------------ To reach the newsroom or report a typo/correction, click HERE. Sign up for newsletters emailed to your inbox. Select from these options: Breaking News, Evening News Headlines, Latest COVID-19 Headlines, Morning News Headlines, Special Offers  |
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Adam Long reaps benefits of Corey Connors’ love of cooking - pgatour.com Posted: 24 May 2021 03:26 PM PDT  Safe to say that among the many meals Corey Connors has cooked for Adam Long and his wife Emily – and make no mistake, there have been a lot – there is one that stands out. And not because the salmon was taken off the grill at precisely the right moment. Or, the ribs, which are one of Connors' specialties, were falling-off-the-bone, finger-licking good. No, the most memorable meal is the one Connors and his wife Mallory had on their friends' table that crazy day in April of last year when the anxious first-time parents brought their newborn son Trevor home from the hospital. "It, like, made us cry," Long recalls. "It was just the nicest thing, you know?" On the menu that night, as the Duke grad remembers, was pork barbecue, which is not necessarily none of Connors' go-to meals, and some creamy mac and cheese. Who needs Michelin five-star restaurants in a time like that? "Just comfort food, and it made us so happy," Long says. So did the dinner Connors made several days earlier. Emily's contractions had started but the couple wasn't ready to head to the hospital quite yet. So Long went over to Connors' house -- the two PGA TOUR pros live in townhouses 50 yards apart -- to see what cooking. "I was starving so I went next door and I just walked in," Long says, chuckling. "I was like, guys, things are happening over here. You got any to-go boxes? … So, we packaged something up, put some foil over and brought it over. "And we ate a little bit and ended up going to the hospital a few hours later. So that was a big memory, too." If you're beginning to sense a trend here, it's because there is one. Connors loves to cook -- and he's good at it. When the two couples are at home in Jupiter, Florida, and sometimes even when they rent houses on the road, the Canadian cooks at least five nights each week. Long and his wife gladly take on clean-up duty. "That's about it all we can offer," Long says with a smile. "And we'll take care of the takeout. We're pretty good at that." Connors, for his part, enjoys the company. "We're great friends with them and definitely during the COVID break it, might've got up to seven (nights), a few of the weeks," Connors says. "We'd eat with them almost every night." The first thing Connors ever remembers cooking – well, actually, baking – were apple pies under the watchful eye of his mother when he was a kid. He even got a "really fancy pie dish" one Christmas. Connors eventually migrated from the Great White North to play golf at Kent State. He was living with several teammates in an apartment, and to break the monotony of eating out, Connors started trying different recipes out on his buddies. "And now living on my own with my wife as well and traveling a lot, once we get home, we pretty much cook every night and that's something that's fun for me," he says. "And I'd say I've gotten more and more into it over the last few years. "And even more during the COVID time when everyone was stuck at home, I tried to get a little more creative and spend a little more time cooking." Salmon smoked on a cedar plank por grilled with orzo or risotto and some veggies is one of Connors' staples – to cook as well as to eat. He's also known for his ribs and has mastered the Big Green Egg that the Sanderson Farms Championship gifts to the players. "I love to cook," Connors says. "… I try to get creative and draw some inspiration from recipes online, but mostly I just kind of play it by feel and create whatever comes to mind. But it's something that I definitely enjoy. "And my wife's right in there with me. She's not really manning the grill like I am, but it's a fun activity for us to sort of spend time together and just whatever bond over something." Connor and Long met over lunch at the Safeway Open in 2018, which was the first event in Long's rookie year. Connors was talking about the new townhome he had bought and Long realized it was practically right next door to the one he and his wife were about to move into. Within weeks their wives had become fast friends. Connors and Long both belong to The Dye Preserve and started playing practice rounds together. The couples would have dinner and "stay up too late" playing games, Long recalls, and COVID only brought the two families closer. "It was like crazy, the whole thing," Long says. "… The friendship kind of blossomed, like through that, pretty organically. And then I guess Corey, he's just always liked cooking and stuff, but especially when COVID hit, it was like all in. "It was a lot before that, but I mean, especially just last year, that's all he wanted to do. So, we'd play golf in the morning and then he'd start cooking." Long admits to being "very spoiled" by Connors' cooking as the two families quarantined together. The early stages of the lockdown coincided with the late stages of Emily's pregnancy, which made them even more grateful for the meals. "We would just go over there every night for dinner it seemed like," Long says. "There's some days it seemed like we didn't even talk to them all day and kind of just show up at about six o'clock and say, what's for dinner, Corey? "I mean, he loves it. He doesn't want any help. He doesn't need any help, not that we could have much help to offer, but he loves to do it and it's kind of one of his hobbies. It's not like it's not a chore to him." As long as Long and his wife are there to do the dishes, that is.  |
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