Cooking the Books: New Fall Cookbooks, with Recipes
-- Restaurants & Institutions, October 1, 2009
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This fall’s collection of cookbooks, from chefs such as Mark Peel, Thomas Keller and Marcus Samuelsson, turns from last year’s complicated techniques to focus on homespun fare. In New Classic Family Dinners (Wiley), Peel, of Campanile Restaurant in Los Angeles, gathers inspiration from the restaurant’s tradition of serving simple Monday-night meals. In Ad Hoc at Home (Artisan), Keller takes a similar approach, providing family-style recipes from his Yountville, Calif., spot Ad Hoc, along with whimsical how-to photos and illustrations. Swedish Chef Samuelsson embraces the regional home cooking of his adopted country in New American Table (Wiley). Here, more chef books honoring no-fuss food.
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Out of the Kitchen, Onto the Page
Momofuku, David Chang and Peter Meehan (Clarkson Potter)
Why It’s Worth the Read: Drawing from his restaurants Momofuku, Ssäm Bar and Ko, Chang delivers recipes ranging from simple ramen to more-involved kimchee consommé. Also compelling are the stories—particularly of Momofuku’s unlikely opening—behind the food.
GET THE RECIPE FOR GINGER SCALLION NOODLES
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Japanese Hot Pots, Tadashi Ono and Harris Salat (Ten Speed Press)
Why It’s Worth the Read: Although sushi has permeated American culture, Japanese home cooking traditions have not. Through simple recipes, such as Rustic Soba Noodle Hot Pot, Chef Tadashi Ono (of Matsuri in New York City) provides a valuable introduction to Japan’s comfort food.
GET THE RECIPE FOR KABOCHA PUMPKIN HOT POT
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FARMFood, Daniel Orr (Indiana University Press)
Why It’s Worth the Read: The chef-owner of FARMbloomington in Bloomington, Ind., melds Midwest farming tradition with global flavors. An emphasis on green living is paralleled by recipes for seasonal dishes
GET THE RECIPE FOR CHILLED GOLDEN SUMMER SOUP
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Michael Symon’s Live to Cook, Michael Symon and Michael Ruhlman (Clarkson Potter)
Why It’s Worth the Read: Consisting primarily of Mediterranean-influenced recipes such as Fried Brussels Sprouts with Walnuts and Capers, the book also delivers numerous behind-the-scenes stories of Symon’s work and life in Cleveland before he opened Lola.
GET THE RECIPE FOR SLOW-ROASTED HALIBUT
Pasta Sfoglia, Ron and Colleen Suhanosky with Susan Simon (Wiley)
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Why It’s Worth the Read: The Suhanoskys (chef-owners of the Sfoglia restaurants in New York City and Nantucket, Mass.) explore the world of Italian fresh, dried and filled pasta while introducing new basics, such as a recipe for fresh whole-wheat pasta.
GET THE RECIPE FOR FETUCCINE WITH LEMON CREAM
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The Craft of Baking, Karen DeMasco and Mindy Fox (Clarkson Potter)
Why It’s Worth the Read: DeMasco, the former pastry chef overseeing desserts at Craft, Craftbar and 'wichcraft, delivers American classic treats with simple, sophisticated flourishes (adding pistachios and raspberries to a rich brown-butter cake, for example).
GET THE RECIPE FOR APPLE BUTTER
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