This spring’s cookbooks are all about comfort, and simplicity.
Whether you’re a country music singer, a cowboy, or a couple of Italian pizza makers from Staten Island, you want to make your guests feel at home.
Two of this season’s biggest cookbooks come from country singers. Oh Gussie! Cooking and Visiting in Kimberly’s Southern Kitchen, by Kimberly Schlapman, one of the founding members of platinum-selling Little Big Town, focuses on down-home Southern cooking. Given the success of Kimberly’s Simply Southern, Schlapman’s cable TV show, Morrow has announced a 150,000-copy first printing. Trisha Yearwood returns with Trisha’s Table: My Feel-Good Favorites for a Balanced Life, with a foreword by Garth Brooks—and an announced 400,000 first printing from Clarkson Potter.
Meanwhile, Kent Rollins, a real Oklahoma cowboy, invites home cooks to his chuck wagon in A Taste of Cowboy: Ranch Recipes and Tales from the Trail.
As New York City’s fifth borough, Staten Island gets little love, but Francis Garcia and Sal Basille—the Artichoke Pizza Guys—offer humor in comfort in Staten Italy: Nothin’ but the Best Italian-American Classics, from Our Block to Yours.
You can always count on Phaidon to introduce the underappreciated cuisine of a country—and to do it big and beautifully. In Peru: The Cookbook, the country’s most acclaimed chef, Gastón Acurio, offers 500 traditional home-style recipes. This season, several cookbooks highlight the food of Lebanon, and Maureen Abood, a Lebanese-American, presents an American take in Rose Water and Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen.
Bryan Voltaggio is another chef with a book out this spring. His Home: Recipes to Cook with Family and Friends celebrates American comfort food. A Girl and Her Pig chef and author April Bloomfield turns to vegetables in A Girl and Her Greens: Hearty Meals from the Garden. And Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook, by Kristen Miglore and Amanda Hesser, is the first title from a new imprint at Ten Speed called Food52 Works. The book collects more than 100 recipes from big names such as Julia Child, Alice Waters, and David Chang.
Looking further ahead, there are some hot meats coming this summer: in Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling, Joe Carroll, owner of Fette Sau and St. Anselm in Brooklyn, offers 20 lessons to grilling foods.
PW’s Top 10: Cookbooks
A Girl and Her Greens: Hearty Meals from the Garden. April Bloomfield, with JJ Goode. Ecco, Mar. 17
A Taste of Cowboy: Ranch Recipes and Tales from the Trail. Kent Rollins, with Shannon Rollins. HMH/Rux Martin, Apr. 7
Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling. Joe Carroll and Nick Fauchald. Artisan, May 12
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook. Kristen Miglore and Amanda Hesser. Ten Speed/Food52 Works, Apr. 7
Home: Recipes to Cook with Family and Friends. Bryan Voltaggio. Little, Brown, Apr. 7
Oh Gussie!: Cooking and Visiting in Kimberly’s Southern Kitchen. Kimberly Schlapman and Martha Foose. Morrow, Apr. 14
Peru: The Cookbook. Gastón Acurio. Phaidon, May 5. Rose Water and Orange Blossoms:
Fresh & Classic Recipes from My Lebanese Kitchen. Maureen Abood. Running Press, Apr. 14
Staten Italy: Nothin’ but the Best Italian-American Classics, from Our Block to Yours. Francis Garcia and Sal Basille. Grand Central, Apr. 7
Trisha’s Table: My Feel-Good Favorites for a Balanced Life. Trisha Yearwood. Clarkson Potter, Apr. 7
How to Make Coffee: The Science Behind the Bean by Lani Kingston (Apr. 14, hardcover, $18.95, ISBN 978-1-4197-1584-6). Brimming with information about the chemistry of coffee and the best ways to brew it, this volume is the go-to book for coffee lovers, connoisseurs, and anyone who loves coffee. 25,000-copy announced first printing.
New Prairie Kitchen: Seasonal Recipes and Stories from Chefs, Farmers, and Artisans of the Great Plains by Summer Miller, photos by Dana Damewood (May 12, hardcover, $29.95, ISBN 978-1-57284-167-3) profiles 25 of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, South Dakota, and Missouri, and reveals a fresh take on farm-to-table cooking, inspiring Americans from coast to coast to try everything the prairie has to offer.
Made in America: A Modern Collection of Classic Recipes by Megan Garrelts and Colby Garrelts (Apr. 14, hardcover, $21.99, ISBN 978-1-4494-5814-0). Award-winning chefs Colby and Megan Garrelts present 50 handcrafted recipes passed down through generations and celebrated around American tables, with a collection of heirloom recipes from a chef’s point of view designed for home cooking.
Back in the Day Bakery Made with Love: More than 100 Recipes and Make-It-Yourself Projects to Create and Share by Cheryl Day and Griffith Day (Mar. 17, hardcover, $24.95, ISBN 978-1-57965-556-3). In this follow-up to their New York Times bestselling Back in the Day Bakery Cookbook, Cheryl and Griffith Day share more than 100 from-scratch recipes to make with love, including some of the bakery’s most requested desserts, as well as savory baked goods, breakfast pastries, and pizzas.
Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling by Joe Carroll and Nick Fauchald (May 12, hardcover, $29.95, ISBN 978-1-57965-557-0). For those who are serious about stepping up their barbecue and grilling game, expert Joe Carroll, of the Brooklyn restaurants Fette Sau and St. Anselm, has distilled his approach into 20 lessons and 90 recipes for barbecue and grilled foods.
Nonna’s House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria by Jody Scaravella, with Elisa Petrini (Apr. 7, hardcover, $30, ISBN 978-1-4767-7411-4). This beautiful collection of food and nostalgia features great traditions from the heart of Italy, with delicious recipes and colorful stories from the internationally celebrated grandmothers of Enoteca Maria, on Staten Island in New York—a one-of-a-kind Italian restaurant where a rotating cast of nonnas are the star chefs.
The BBQ Rules by Myron Mixon (May 5, hardcover, $26, ISBN 978-1-101-88345-7). Myron Mixon, author of the New York Times bestselling cookbooks Smokin’ with Myron Mixon and Everyday Barbecue and star of the hit TV show BBQ Pitmasters, offers his latest cookbook, featuring 50 recipes, key techniques, and inside tips.
From the Sands of Dorne: A Feast of Ice & Fire Companion Cookbook by Chelsea Monroe-Cassel (Feb. 24, e-book, $2.99, ISBN 978-0-8041-8082-5). This companion to the Game of Thrones cookbook features more than a dozen new recipes.
Better Homes & Gardens
Better Homes and Gardens Baking Step by Step: Everything You Need to Know to Start Baking Now! by Better Homes and Gardens (Mar. 3, paper, $24.99, ISBN 978-0-544-45617-4). More than 850 photos enhance this visual guide to learning to bake, the ultimate idea-generator for anyone who wants to learn to bake or hone their technique. 30,000-copy announced first printing.
Black Dog & Leventhal
(dist. by Workman)
Mr. Wilkinson’s Well-Dressed Salad by Matt Wilkinson (May 5, hardcover, $27.95, ISBN 978-1-57912-993-4). Following the success of the IACP-winning Mr. Wilkinson’s Vegetables, chef Matt Wilkinson returns with more than 56 seasonal, easy-to-make delicious recipes for salads and dressings.
The Occidental Arts and Ecology Center Cookbook: Fresh-from-the-Garden Recipes for Gatherings Large and Small by Olivia Rathbone and the Occidental Arts and Ecology Center, foreword by Alice Waters (Apr. 14, hardcover, $40, ISBN 978-1-60358-513-2). This illustrated cookbook includes 204 unique and delicious vegetarian recipes with ingredients from all seasons of the garden and seasonal menus to inspire cooks even as their gardens appear most dormant. Recipes include measurements to cook for large crowds.
Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen by Leah Koenig (Mar. 17, hardcover, $35, ISBN 978-1-4521-2748-4). From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reﬂecting contemporary values.
Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream by Bryan Petroff and Douglas Quint, foreword by Anthony Bourdain (Apr. 28, hardcover, $25, ISBN 978-0-385-34560-6). The debut cookbook from the popular Big Gay Ice Cream food truck and shops, delivered in a fun yearbook style that takes you deep into the methods of their madly delicious ice cream, sundaes, and dreamy toppings and concoctions.
Trisha’s Table: My Feel-Good Favorites for a Balanced Life by Trisha Yearwood and Beth Yearwood Bernard, with a forward by Garth Brooks (Apr. 7, hardcover, $29.99, 978-0-8041-8615-5). This is the first cookbook since bestselling cookbook author and country megastar Trisha Yearwood slimmed down and debuted her wildly popular Food Network show Trisha’s Southern Kitchen.
The Broad Fork: Recipes for the Wide World of Vegetables and Fruits by Hugh Acheson, photos by Rinne Allen (May 12, hardcover, $35, ISBN 978-0-385-34502-6). From James Beard Award–winner Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers’ market bounty, your CSA box, or your grocery produce aisle.
Straight Up Tasty: Meals, Memories, and Mouthfuls from My Travels by Adam Richman (May 12, hardcover, $29.99, ISBN 978-0-385-34448-7). The star of Man vs. Food and the forthcoming Food Fighters, who hilariously ate his way from coast to coast, now takes us into his home kitchen, with recipes as big and brash as his appetite.
Roberto’s New Vegan Cooking: 125 Easy, Delicious, Real Food Recipes by Roberto Martin (Apr. 28, hardcover, $32.50, ISBN 978-0-7382-1732-1). The second vegan cookbook from the former personal chef to Ellen Degeneres and Portia de Rossi and author of Vegan Cooking for Carnivores. 60,000-copy announced first printing.
Biergarten Cookbook by DK (Mar. 10, hardcover, $20, ISBN 978-1-4654-3401-2). The Biergarten is one of Bavaria’s most popular places, where fresh draught beer is enjoyed in the shade of trees, and people bring and share their own Brotzeit, home-cooked Bavarian food. Bring the happiness of the Biergarten to your own table with this guide to the best recipes of Bavaria.
A Girl and Her Greens: Hearty Meals from the Garden by April Bloomfield, with JJ Goode (Mar. 17, hardcover, $34.99, ISBN 978-0-06-222588-7). The chef, restaurant owner, and author of the critically lauded A Girl and Her Pig presents a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes. 30,000-copy announced first printing.
The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying (June 9, hardcover, $34.99, ISBN 978-0-06-224341-6).From the star chef, founder, and co-owner of the wildly popular restaurant Mission Chinese Food comes a riotous, unconventional cookbook packed with inventive recipes that embody his signature mashup of “Chinese” food and American classics. An Anthony Bourdain Book. 50,000-copy announced first printing.
Bob’s Red Mill the Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes by Camilla Saulsbury (Feb. 1, paper, $24.95, ISBN 978-0-7788-0500-7). An innovative collection of gluten-free recipes created in conjunction with the leading supplier of healthy whole grains in North America.
New England Farmgirl: Recipes & Stories from a Farmer’s Daughter by Jessica Robinson (Mar. 1, hardcover, $30, ISBN 978-1-4236-3800-1) invites readers to learn about growing a garden, buying local, and choosing organic foods. The book is filled with family heritage recipes, from grandfather’s fudge to great-grandmother’s molasses cookies, along with recipes created by the author to use the great products harvested in New England.
Charlie Palmer’s American Fare: Everyday Recipes from My Kitchens to Yours by Charlie Palmer (Apr. 28, hardcover, $40, ISBN 978-1-4555-3099-1). Award-winning chef and restaurateur Palmer is back with a book about the cooking he loves: wholesome American food. 40,000-copy announced first printing.
The Community Table: Recipes and Stories from the Jewish Community Center in Manhattan and Beyond (Mar. 24, hardcover, $35, ISBN 978-1-4555-5435-5). A compendium of Jewish recipes, both modern and classic, from the flagship location of the national organization that celebrates community and embraces diversity. 40,000-copy announced first printing.
Staten Italy: Nothin’ but the Best Italian-American Classics, from Our Block to Yours by Francis Garcia and Sal Basille (Apr. 7, hardcover, $28, ISBN 978-1-4555-8354-6). Delicious, comforting Italian-American food—with a few laughs thrown in—from the Artichoke Pizza Guys and stars of Pizza Masters. 50,000-copy announced first printing.
The Gourmet Dad: Easy and Delicious Meals the Whole Family Will Love by Dean McDermott, foreword by Guy Fieri (Apr. 28, hardcover, $27.95, ISBN 978-0-373-89289-1) offers 100 easy-to-make and delicious recipes: a gourmet meal for the grownups and—with a few omissions, adjustments, tips, and tricks—one for the kids, too.
Bar Chef by Frankie Solarik (May 19, hardcover, $29.99, ISBN 978-0-06-239619-8). Solarik, owner of BarChef in Toronto and one of the world’s pre-eminent mixologists, serves up the theater, mystery, and science behind his signature modern cocktails.
The Barbecue Lover’s Big Book of BBQ Sauces: 225 Extraordinary Sauces, Rubs, Marinades, Mops, Bastes, Pastes, and Salsas, for Smoke-Cooking or Grilling by Cheryl Alters Jamison and Bill Jamison (Apr. 21, paper, $16.95, ISBN 978-1-55832-845-7). Following in the Jamisons’ tradition of inventive recipes and creative storytelling, this is the only sauces book cooks need.
Good Housekeeping Grilling: Mouthwatering Recipes for Unbeatable Barbecue (Mar. 3, hardcover, $16.95, ISBN 978-1-61837-155-3). The Good Housekeeping editors offer 65 recipes that include salsas, spices, & rubs.
Houghton Mifflin Harcourt
New York in a Dozen Dishes by Robert Sietsema (May 19, hardcover, $22, ISBN 978-0-544-45431-6). In a baker’s dozen essays covering distinctive dishes from a cross-section of New York City’s cultural makeup, veteran food journalist Sietsema explores how foods from around the world arrived, commingled, and became part of the city’s culinary identity; each chapter ends with a recipe. 20,000-copy announced first printing.
Healthy Happy Vegan Kitchen by Kathy Patalsky (Apr. 28, paper, $25, ISBN 978-0-544-37980-0). More than 220 vegan recipes from the author’s blog healthy-happy-life.com. 25,000-copy announced first printing.
Cake My Day!: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes by Karen Tack and Alan Richardson (Mar. 24, paper, $18.99, ISBN 978-0-544-26369-7). The New York Times bestselling authors of Hello, Cupcake! take genius to the next level, with bigger, bolder, better creations for every occasion. 250,000-copy announced first printing.
A Taste of Cowboy: Ranch Recipes and Tales from the Trail by Kent Rollins and Shannon Rollins (Apr. 7, hardcover, $30, ISBN 978-0-544-27500-3). This real-life cowboy, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do. 35,000-copy announced first printing.
Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food by Joseph Bastianich and Tanya Bastianich Manuali (Apr. 7, hardcover, $33 ISBN 978-0-385-35224-6). A delectable, wonderfully informative, easy-to-use cookbook that provides simple ways to make pasta an integral part of a healthy and well-balanced life, from two members of the beloved Bastianich family.
Home: Recipes to Cook with Family and Friends by Bryan Voltaggio (Apr. 7, hardcover, $35, ISBN 978-0-316-32388-8). Top Chef Masters finalist Bryan Voltaggio provides his first solo cookbook, a tribute to the American comfort food he enjoyed growing up. 35,000-copy announced first printing.
Hog: Proper Pork Recipes from the Snout to the Squeak by Richard H. Turner (Apr. 7, hardcover, $34.99, ISBN 978-1-78472-001-8) is a love letter to all things pig—and chefTurner presents more than 150 recipes.
Oh Gussie!: Cooking and Visiting in Kimberly’s Southern Kitchen by Kimberly Schlapman and Martha Foose (Apr. 14, hardcover, $29.99, ISBN 978-0-06-232371-2). A down-home Southern cookbook by one of the founding members of the platinum-selling country music band Little Big Town and star of the popular cable show Kimberly’s Simply Southern. 150,000-copy announced first printing.
More Mexican Everyday: Simple, Seasonal, Celebratory by Rick Bayless (May 1, hardcover, $35 ISBN 978-0-393-08114-5). Award-winning chef Bayless returns to the fundamentals of the Mexican kitchen—fresh flavors, balanced dishes, and meals made in 30 minutes or less—and delivers even more dishes featuring new ingredients and novel techniques.
Benu by Corey Lee (Apr. 13, hardcover, $59.95, ISBN 978-0-7148-6886-8). Presented as a 33-course tasting menu and illustrated throughout, this is the first book by the pioneering chef of San Francisco’s three-Michelin-starred restaurant Benu.
Peru: The Cookbook by Gastón Acurio (May 5, hardcover, $49.95, ISBN 978-0-7148-6920-9) is the definitive cookbook on Peruvian cuisine, featuring 500 traditional home cooking recipes compiled by the country’s most acclaimed chef.
Puglia by Tara Russell, photos by Matt Stevens (Mar. 2, hardcover, $39.95, ISBN 978-0-7148-6888-2). The newest addition to the acclaimed Silver Spoon regional cookbook series offers more than 50 authentic recipes and 250 gorgeous photographs from the region hailed as one of Italy’s best-kept secrets.
Lebanese Home Cooking: Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut’s Souk El Tayeb Market by Kamal Mouzawak (June 15, hardcover, $24.99, ISBN 978-1-63159-037-5). Straight from the eastern shores of the Mediterranean, the chef and creator of the first farmers’ market in Beirut brings healthy and inspiring dishes featuring classic Lebanese ingredients.
The Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die For, edited by Kate White, contributions by Harlan Coben, Gillian Flynn, and Sara Paretsky (Mar. 24, hardcover, $24.95, ISBN 978-1-59474-757-1). In addition to more than 100 recipes that include breakfasts, soups and salads, entrées, side dishes, desserts, and drinks, this work offers insights and facts about major characters and authors, links between food and foul play, and to-die-for photography
Semplice: Real Italian Food: Ingredients and Recipes by Dino Joannides (May 1, hardcover, $45, ISBN 978-1-84809-420-8). Elizabeth David’s Italian Food for the 21st century, this is a comprehensive guide to buying authentic Italian ingredients and cooking authentic Italian food.
Taste of Home Slow Cooker Throughout the Year: 475+Family Favorite Recipes Simmering for Every Season by editors at Taste of Home (Feb. 3, paper, $17.99, ISBN 978-1-61765-345-2). Divided into four seasonal sections, this is a colorful collection of recipes—like four cookbooks in one.
Wine in Words: Some Notes for Better Drinking by Lettie Teague (Apr. 7, hardcover, $29.95, ISBN 978-0-8478-4543-9). The Wall Street Journal wine columnist offers brief essays that tell you only what you need to know to enjoy wine.
Truly Madly Pizza: One Incredibly Easy Crust, Countless Inspired Combinations & Other Tidbits to Make Pizza a Nightly Affair by Suzanne Lenzer, foreword by Mark Bittman (Apr. 7, hardcover, $27.50, ISBN 978-1-62336-218-8). Beginning with the “crust” recipe, Lenzer argues that pizza dough is a tabula rasa for whatever healthy fresh ingredients you have on hand. With tips on how to prep for the week, Lenzer gives the time-strapped home cook countless combinations for a healthy, delicious weeknight meal.
Rowman & Littlefield/Globe Pequot
New York’s One Food Wonders by Mitch Broder (Mar. 1, paper, $16.95, ISBN 978-1-4930-0642-7). This is the first and only book to collect all of New York City’s weird, wacky, and wonderful onesies—the spots where a single food is the star. Wherever you are and whatever you crave, you’ll find the book packed with all the information you need to guide you to your own singular sensations.
Rose Water and Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen by Maureen Abood (Apr. 14, hardcover, $30, ISBN 978-0-7624-5486-0). The author of the award-winning blog Rose Water & Orange Blossoms shares more than 100 recipes featuring the evocative flavors of Lebanese cuisine, but with a contemporary American take, while weaving throughout stories of her Lebanese-American upbringing.
Ryland, Peters & Small
Sweetie Pie: Deliciously Indulgent Recipes for Dessert Pies, Tarts and Flans by Hannah Miles (Feb. 15, hardcover, $21.95, ISBN 978-1-84975-610-5). Cheesecake author Miles offers indulgent pies and tarts, as well as traditional recipes.
Bake Off: The American Baking Competition Cookbook by Brian Emmett (May 26, paper, $18, ISBN 978-1-4767-7256-1). Cook up some delicious, down-home goodness with this cookbook from the grand prize winner of CBS’s The American Baking Competition, who offers more than 75 sweet and savory recipes.
The Covenant Kitchen: Food and Wine for the New Jewish Table by Jeff and Jodie Morgan (Mar. 3, hardcover, $35, ISBN 978-0-8052-4325-3). With more than two decades of professional food-writing and wine-making experience, the Morgans share their favorite recipes and—in a first for a kosher cookbook—detailed suggested wine pairings, in a cookbook that respects Jewish customs, gives traditional food creative culinary makeovers, and introduces flavorful new dishes that will quickly become family favorites.
Deliciously Ella: 100+ Easy, Healthy, and Delicious Plant-Based, Gluten-Free Recipes by Ella Woodward (Mar. 3, paper, $19.99, ISBN 978-1-4767-9328-3). The founder of the wildly popular food blog Deliciously Ella provides 120 plant-based, dairy-free, and gluten-free recipes with full-color photographs that capture what we can do with natural ingredients.
(dist. by Perseus)
Little Kitchen: 40 Delicious and Simple Things That Children Can Really Make by Sabrina Parrini (Mar. 3, hardcover, $17.99, ISBN 978-1-63220-359-5) takes aspiring young cooks through 40 tested recipes for budding chefs, in a beautifully designed and photographed collection.
Pulp Kitchen Cookbook: How to Turn Juiced Pulp into Inspired Dishes by Vicki Chelf (July 1, paper, $17.95, ISBN 978-0-7570-0396-7) shows how the often overlooked pulp from your juiced fruits and vegetables can add texture, flavor, and a nutritional punch to any number of healthy and delicious dishes.
Patsy’s Italian Family Cookbook by Sal Scognamillo, foreword by Ben Stiller (Mar. 24, hardcover, $29.99, ISBN 978-1-250-03939-2). Scognamillo, owner
of Patsy’s Restaurant—so famous for its classic Neapolitan Italian food that Frank Sinatra used to fly his favorite dishes from its New York kitchen to his gigs— presents a full-color cookbook filled with family recipes, favorites of celebs and locals alike.
St. Martin’s Griffin
The Hungry Girl Diet Cookbook: Healthy Recipes for Mix-n-Match Meals & Snacks by Lisa Lillien (Apr. 28, hardcover, $27.99, ISBN 978-1-250-06884-2). The first diet plan utilizing the Hungry Girl philosophy and recipes from the New York Times bestseller in a cookbook with more than 200 recipes.
Classic Cocktails by Salvatore Calabrese (Apr. 21, hardcover, $19.95, ISBN 978-1-4027-8628-0). With new chapters; new images; up-to-the-minute information on the most exciting cocktail trends, tastes, and techniques; 50 new recipes; and newly uncovered historical tidbits, this expanded version of Maestro Calabrese’s cocktail guide is essential for drink lovers.
Stewart, Tabori & Chang
Endless Summer Cookbook by Katie Lee (May 19, hardcover, $29.95, ISBN 978-1-61769-144-7). The host of The Kitchen celebrates the fresh flavors of the summer. 50,000-copy announced first printing.
Chowderland: Hearty Soups & Stews with Sides & Salads to Match by Brooke Dojny (May 5, hardcover, $14.95, ISBN 978-1-61212-375-2) offers 57 recipes for chowders of all kinds made with seafood or meat, and some with just veggies, plus side dishes, salads, and desserts to round out the menu.
Blue Ribbon Canning: Award-Winning Recipes by Linda J. Amendt (Apr. 28, paper, $21.95, ISBN 978-1-62710-769-3) takes readers on a canning journey and celebrates Americana with more than 140 state fair prize-winning recipes for jam, preserves, pickles, sauces, and more, as well as tips and methods for making delicious blue ribbon recipes at home.
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore, forewords by Amanda Hesser and Merrill Stubbs (Apr. 7, hardcover, $35, ISBN 978-1-60774-797-0). An essential collection of more than 100 foolproof recipes from such food luminaries as Julia Child, Alice Waters, and David Chang, selected, introduced, and photographed by the team behind the food website Food52. This debut title from Food52 Works, a new imprint from Ten Speed Press, draws from Food52’s James Beard Award–nominated Genius Recipes column.
Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome by Virginia Willis (Mar. 3, hardcover, $24.99, ISBN 978-1-60774-573-0) collects classic Southern comfort food recipes—including seven-layer dip, chicken and gravy, and mudslide cookies—made lighter, healthier, and completely guilt-free. The author is a French-trained chef with Georgia roots.
(dist. by PGW)
Très Green, Très Clean, Très Chic: Eat (and Live) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season by Rebecca Leffler (Mar. 24, paper, $19.95, ISBN 978-1-61519-251-9) includes 150 globally inspired recipes that are free of meat, dairy, eggs, gluten & refined sugar, but full of zest and flavor. Some think the switch to cleaner, greener dining means giving up on flavor and flair—not the French.
The Cafe Spice Cookbook: 84 Quick and Easy Indian Recipes for Everyday Meals by Hari Nayak, photos by Jack Turkel (Apr. 7, paper, $14.95, ISBN 978-0-8048-4430-7). Cookbook consumers are always hungry for simple, accessible recipes that deliver authentic flavor, and this volume makes it easy for today’s health-conscious home cooks to prepare light and fresh versions of classic dishes like chicken tikka masala.
Bourbon Empire: The Past and Future of America’s Whiskey by Reid Mitenbuler (May 12, hardcover, $27.95, ISBN 978-0-670-01683-9). Unraveling the many myths and misconceptions surrounding America’s most emblematic spirit, the author examines how bourbon came to be, and why it’s experiencing such a revival today.
New England Open-House Cookbook: 300 Recipes Inspired by New England’s Farms, Dairies, Restaurants, and Food Purveyors by Sarah Leah Chase, foreword by Ina Garten (June 2, paper, $22.95, ISBN 978-0-7611-5519-5). Caterer, cooking teacher, and food writer Chase delivers a collection of mouthwatering recipes that sing with all the flavors and textures of New England: the brine of the sea, the snap of a fresh vegetable, the tang of fresh cheddar. 25,000-copy announced first printing.