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Mezcla: Recipes To Excite (by Ixta Belfrage)
Ixta Belfrage’s first solo cookbook contains more than 100 stunning recipes inspired by countries like Mexico, Brazil and Italy. And the list of formulas is divided into two chapters: the quick ones, for when you need to make something tasty in a short time (there are those cheese toasts with honey and urfa butter); and the long ones, for when you can invest more minutes and want to “savor” the process (here the chiles rellenos with red sauce risotto serve as a sample button).
Via Carota: A Celebration Of Seasonal Cooking From The Beloved Greenwich Village Restaurant (por Jody Williams y Rita Sodi con Anna Kovel)
James Beard Award-winning chefs Jody Williams and Rita Sodi’s new work focuses on recreating the magic of the menu at Via Carota, a restaurant that opened in 2014 and has become a pilgrimage point for food lovers, well-informed travelers and celebrities (everything from the Obamas to Paul McCartney have passed through its tables). How? Through 140 Italian culinary dishes that revolve around vegetables and seasonality.
Korean American: Food That Tastes Like Home (por Eric Kim)
New York Times contributor Eric Kim explores new culinary traditions through delicious recipes. And because he is the son of two Korean immigrants, he also delves into his own (and poignant) stories: from what his family’s evening barbecues were like to what a typical Korean meal looks like for one. The text includes guidelines for making dishes like radish toast with gochujang butter and baked potatoes with caramelized kimchi. The images are by photographer Jenny Huang.
Cocktail Time! Great Advice, Embarrassing Stories And 125 Classic And Original Drinks (por Paul Feig)
The director of films such as Bridesmaids, Spy and A Simple Favor shows in this handbook (dedicated to great drinks and, also, to conversations with friends) how he has managed to make the creation of elegant and festive atmospheres (and their best life) an art and a science. Designed with hilarious stories from his own existence, the book pays homage to cocktail culture through the formulas of the classics and their variations (martinis, negronis, hot toddies…) and recipes from his friends in the film and TV industry (such as Charlize Theron, Kerry Washington and Henry Golding).
What’s for Dessert: Simple Recipes for Dessert People (por Claire Saffitz)
Molten lava cakes, rice pudding, chestnut brownies…. Claire Saffitz, author of the bestselling Dessert Person, releases a new cookbook: What’s For Dessert: Simple Recipes for Dessert People. And she does it so that home cooks can easily prepare their favorite sweets with just a few ingredients and common kitchen utensils. There’s that tres leches cake with hazelnut and caramel-peanut popcorn, to name just one example.
For the Table: Easy, Adaptable, Crowd-Pleasing Recipes (por Anna Stockwell)
Food writer Anna Stockwell gives readers all the tools they need to prepare the perfect dinner party. How? With hostess tips, impressive but easy-to-share recipes, and approachable, modern menus that remind readers that simplicity is also the key to success.
The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (por Hannah Che)
Hannah Che was worried about one thing in particular when she decided to go vegan: she didn’t know what would happen to those traditional Chinese recipes she loved so much. However, she soon discovered that absolutely nothing would happen, because Chinese cuisine and plant-based eating are deeply connected. Now, through gorgeous photographs, stories and recipes, she reproduces all her favorite dishes herself as meat-free alternatives.
One: Pot, Pan, Planet: A Greener Way to Cook For You And Your Family (por Anna Jones)
Anna Jones has earned her nickname: “the queen of green”. Why? Because she makes sustainable, vegetable-based meals easier and tastier than ever. Through more than 200 recipes, Jones suggests everything from how to prepare for a night of work dinners to how to make it a hit with friends and family at a banquet. And hence he can boast a following like Yotam Ottolenghi, bestselling author and award-winning chef who has described this book as the place “where thought meets practical action and deliciousness.”
Persiana Everyday (por Sabrina Ghayour)
“I don’t think I could write a boring recipe if I tried. Every one of them is an elegantly seasoned delight.” That’s how Tom Parker Bowles describes Sabrina Ghayour’s new, a volume perfect (even) for the most neophyte chefs that includes more than 100 familiar, no-fuss recipes.
My Asian Kitchen (por Jennifer Joyce)
My Asian Kitchen, by Jennifer Joyce, focuses on typical local Asian dishes and also includes new modern recipes, such as crispy spiced tofu bowls with ponzu dressing or devil’s pie with matcha glaze and a coconut chocolate-nut crust.
