Bill Yoses and Peter Kaminsky. Avery/Krauss, $35 (272p) ISBN 978-0-8041-8901-9
Yoses, executive pastry chef at the White House from 2007 to 2014, demonstrates that flavor trumps sugar in this collection of worthy desserts. The Obamas referred to him as crustmaster-in-chief and joked that his philosophy was to “treat sugar like
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Adam Perry Lang. Artisan, $24.95 (280p) ISBN 978-1-57965-465-8
Gas grill owners need not bother with Lang’s down and dirty third book of barbecue. As the proprietor of New York’s Daisy May’s BBQ and co-owner (with Jamie Oliver) of London’s Barbecoa, propane is not in this chef’s vocabulary. His methodology...
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Peter Kaminsky, Author . Hyperion/Theia $23.95 (244p) ISBN 978-0-7868-6769-1
The East Coast migratory striped bass has the same trans-species attachment with Long Islanders as the blue crab does with the Chesapeake region, and the cod with New Englanders; striper fishing is nowhere more exciting, or more socially complicated,
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Peter Kaminsky, Author . Hyperion $23.95 (291p) ISBN 978-1-4013-0036-4
In this sprawling love letter to hogdom, "hamthropologist" and food and fly fishing writer Kaminsky takes readers to France and Spain as well as to such American cities as Memphis, Louisville and Des Moines to visit a broad variety of pork-re
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Peter Kaminsky. Knopf, $24.95 (272p) ISBN 978-0-307-59337-5
After his insurance company refused to renew his life insurance policy because of his weight and possible diabetes, Kaminsky (Pig Perfect: Encounters with Remarkable Swine) began “putting Culinary Intelligence into practice.” Rather than “forgo...
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Francis Mallmann, Author, Peter Kaminsky, Author Artisan $35 (278p) ISBN 978-1-57965-354-5
Just when you thought it was going to be another summer of lazy barbecue, Argentinian chef Francis Mallman presents a gorgeous volume detailing seven approaches to grilling that will give outdoor cooking and DIY enthusiasts their next big building...
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Ned Baldwin and Peter Kaminsky. HMH/Rux Martin, $30 (272p) ISBN 978-1-328-52183-5
In this chatty everyman’s guide, Kaminsky (coauthor, Mallmann on Fire) and Baldwin, “a home cook who became a restaurant chef who remains a home cook at heart,” lay out master recipes, then riff on them with variations. The basics are, for the most...
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