One would think, with the bumper crop of food blogs and recipe archives on the internet that the humble, hard copy, cookbook would be utterly obsolete, if not dead. Maybe it is those die-hard foodies who just canít get behind the implied authority of a website, or maybe it is the tactile romance of a hardbound cookbook? Whatever the reason, cookbooks are still being published by the dozen and with each season there seem to be more and more smart, innovative, and pretty-to-gander-at cookbooks on the market. Here is a selection of three cookbooks published in the past three months that are noteworthy, awe-inspiring, or just really fun to devour. Enjoy:
The Truck Food Cookbook: 150 Recipes and Ramblings from America’s Best Restaurants on Wheels by John T. Edge
Southern boy and seasoned food writer, John T. Edge is a bona fide expert in southern food and heads the Southern Foodways Alliance at the University of Mississippi. However, for this book Edge moves beyond his beloved American south and gets a taste of the national food truck craze, which has been going strong for at least five years now. Edge compiles recipes and shares techniques lifted from some of the best food trucks in the nation. Everything from Kalbi Beef Sliders to a whole chapter about fusion tacos is here. Light fare it is not, but delicious it decidedly is.
Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery by Kris Hoogerhyde, Anne Walker, and Dabney Gough
Thirty years ago the dominant food associations with San Francisco were Rice-A-Roni, Fishermanís Wharf and sourdough bread. Now just about anything you could think of on the culinary landscape is done, and done possibly better than anywhere else in the city by the bay. One notable trend in San Francisco is artisan ice cream and Bi-Rite Creamery (along with a few other notable destinations in S.F.) is leading the way with handcrafted and highly innovative ice cream creations. From honey lavender to candied bacon ice cream, this book focuses on the whimsy as well as the attention to detail with the creation of signature ice cream. Will peak the interest of anyone curious about crafting their own homemade ice cream.
Masala Farm: Stories and Recipes from an Uncommon Life in the Country by Suvir Saran
Countless urbanites have made the jump from city life to homesteading in the country and lived to tell the culinary tale. Hell, the Beekman Boys are seriously getting rich off of their televised reality show. But Suvir Saran, along with his partner Charlie Burd, brings a new perspective on finding your culinary identity on a farm. Saran, originally a city boy from New Delhi, India, writes beautifully about the seasons, the flora, and fauna of his upstate New York farm and shares some Indian-inspired farm creations in this rustically handsome tome. An engaging read for anyone who loves farm life, Indian food, and DIY