A celebration of Black food, pasta every way you can imagine, a Queer Eye cookbook and sustainable spirits? Read on for a look at some of the most interesting food and drink fall books.
The premise of this book is an evocative one—who are the people whose words you hear in your kitchen as you cook? For Dorothy Kalins, founding editor of Saveur, many of those people are people you know from their cookbooks and restaurants, along with personal connections you’ll enjoy getting to know. The thread running through it all is a love of food, both cooking and eating. It’s a book to be savored.
This is a memoir about coming of age and coming into your own, but since Howard has been in the food world for most of her working life, it’s a story that cannot be extricated from the edible. She weaves in stories about her most vulnerable moments—eating disorder recovery, a miscarriage and trying to conceive again—juxtaposing them with miniature profiles of women in food she’s found inspiring.
Missy Robbins has had a love affair with Italian food, and specifically with pasta, as long as she can remember. Now, she’s at the forefront of modern Italian cuisine in New York City, and this book is a result of her obsession with pasta. She breaks down each shape, tells you her favorite brands of dried pasta (if you must) and then offers recipes that speak to the regions they are from. The result is a beautifully photographed cookbook that is at home with you in your kitchen on a weeknight as it is helping to prepare for a dinner party.
Many of us are trying to be more conscious eaters, but have you thought much about what’s in your craft cocktail? This is the question Farrell is asking, visiting craft distillers who are thinking hard about what goes into the alcoholic beverages you love, what climate change is doing to spirits, and how to still make a living. This is an important entry in an ongoing conversation.
For many of us, this has been a season of learning how to cook more with foods we might find in our pantry, looking for new ways to make similar ingredients interesting. The Modern Larder focuses on flavorful ingredients to try and perhaps choose to make a regular part of your kitchen. McKenzie begins with short sections on each ingredient—some you probably already have, like tahini and fennel seed, others you might only have heard of, or they may be new to you, like curry leaf and dulse. The rest of the cookbook walks you through a variety of recipes using these building blocks, and encourages you to find your own favorite flavors to stock your own larder.
Following up his 2019 cookbook release Antoni in the Kitchen, Antoni Porowski of Queer Eye is back with a cookbook focused on dinner. Fans of the show will enjoy his signature voice and style—the recipes are a little bit Polish, some are a little bit indulgent, some are a little bit intentionally light fare. You’ll find some fun twists on classics and new weeknight meals, without too many ingredients or steps.
In the introduction to this book, Bryant Terry writes: “Like Black people, this book contains multitudes. Certainly, it’s a cookbook, with a beautiful array of recipes given with love by many contributors, but it also contains essays, poetry, and thought-provoking art. The book itself is beautiful, something to pore over at night before bed as well as to bring into the kitchen or throw into your bag before going grocery shopping. This highly-anticipated release is a celebration, and a joy.
This story first appeared in the Fall 2021 issue of Edible Inland Northwest
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