A culinary exploration of Vietnam, a "must-read" chef memoir, and the secret to the perfect cake are hitting shelves next month.
“Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of common ingredients.” Briscione chatted with PW about how Flavor Pairing Theory led him to some interesting combinations, like caramel and fish sauce.
Coscarelli’s fourth vegan cookbook “brims with creativity and a wide array of flavor,” says our starred review. “For those who want to try vegan cooking, this is the perfect cookbook.”
From our starred review: “In this passionate and thorough exploration of vegetarian Vietnamese cuisine, Stauch, who was once on the cooking staff for the governor general of Canada, offers page after page of enticing fare...This outstanding collection showcases the diversity of Vietnamese cuisine.”
According to our starred review, two-time James Beard–award winner Shaya has written an “excellent cookbook with a moving narrative about his journey from childhood as a young Israeli immigrant to the U.S...This is a must-read book for up-and-coming chefs, and a worthy addition to the chef-memoir genre.”
The Perfect Cake: Your Ultimate Guide to Classic, Modern, and Whimsical Cakes
In its first ever cake book, America’s Test Kitchen covers the gamut—from sheet cakes to cake pops to wedding cakes.