Amy Scattergood, Los Angeles Times
As we gear up for summer, with its backyard holidays and barbecues, kid-friendly vacations and baseball games, it's helpful to have a cookbook on hand that showcases classic American desserts — a book that gathers recipes for all those homey pies and frosted cakes and cookies like one big, sugar-dusted recipe box. Stella Parks' "BraveTart: Iconic American Desserts," published last year by Norton, is both a terrific showcase of those quintessential desserts and a case for the American dessert itself.
Hindsight is a funny thing, loaded with irony and regret and a kind of impossible nostalgia, a quality that should, by definition, require more than a few months to accumulate meaning. Think about politics, of course. Think about eggs. Eggs? Well, yes, because we’re talking about Lucky Peach, the recently shuttered food magazine, and “All About Eggs,” the fourth and final cookbook by the editors of that publication, which came out in April.
If your household includes children, you likely lost count long ago of the number of bowls of macaroni and cheese you’ve made, ordered at restaurants, microwaved or poured out of a box. As if by some collective agreement, the stuff becomes locked into our food psyches from an absurdly early age, the very definition of comfort food.
CHOCOLATE SOUP 1 quart milk Pinch salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 10 ounces 70 percent very high-quality chocolate, preferably Valrhona Sugar, if desired
If you're the sort of person who gravitates toward diners, whose favorite restaurants serve breakfast all day (we are not talking about McDonald's), who makes breakfast for dinner at home and whose idea of a good time is making frosted flakes from scratch, then here's a cookbook for you. "Big Bad Breakfast" is the new book from John Currence, and it's a big, bad book of a cookbook, as was clearly the author's intent.
Tokyo is one of the world's greatest food cities, a massive and glorious place to eat that spans the culinary spectrum, from Michelin-starred restaurants to izakayas and ramen alleys. But much of that food can also be made at home, and it's probably a lot more accessible than you might think. Which is reason to pick up a copy of "Tokyo Cult Recipes" by Maori Murota, a writer and chef who was born and raised in Tokyo, and whose project is to bring the dishes of her childhood to a larger audience.
If you’ve spent a lot of time at Curtis Stone’s Beverly Hills restaurant Maude, which each month structures its menu around a particular ingredient, usually a meticulously sourced vegetable or fruit, you might be surprised at the focus of his new project, Gwen. Because although Gwen, which the Australian chef just opened with his brother Luke, is also a restaurant structured around intricate prix-fixe menus, it is first and foremost a butcher shop.