The cover of "Mooncakes and Milk Bread" (Harper Horizon) by Kristina Cho. “Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine” by Amisha Dodhia Gurbani (The Countryman Press $35 400 pages). Others feel more rooted in the Bay Area, like a colorful orange-beet salad topped with spiced paneer nuggets. Many reflect author Amisha Dodhia Gurbani’s devotion to her mom’s Gujarati cooking, such as a seemingly simple dal that manages to hit each of the cuisine’s sweet, spicy, salty, sour and bitter notes. The recipes are all vegetarian, with a focus on whole foods instead of trendy plant-based meats.
The cover of "Mumbai Modern" (Countryman Press) by Amisha Dodhia Gurbani Provided by Countryman Pressįrom the East Bay food blogger behind the Jam Lab, “Mumbai Modern” infuses Californian pride in farmers’ markets and seasonal produce into a mix of creative and traditional Indian recipes. “Mister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food” by Brandon Jew and Tienlon Ho (Ten Speed Press $40 304 pages). But you’ll also find some weeknight-friendly options, such as a vegetarian kung pao dish made with romanesco and steamed whole fish topped with sizzling green onions. And they’re often challenging, as you might expect from a high-end restaurant. Of course, you’ll also find recipes for many of chef Brandon Jew’s classics, from the squid ink wontons to crispy-skinned roast duck.
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This is not just a cookbook for Michelin-starred Chinese restaurant Mister Jiu’s but a beautiful ode to San Francisco’s Chinatown, full of history of rich imagery that make it stand far apart from other restaurant cookbooks. The cover of "Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food" by Brandon Jew and Tienlon Ho. “Grist: A Practice Guide to Cooking Grains, Beans, Seeds, and Legumes” by Abra Berens (Chronicle Books $35 448 pages).
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The book will particularly appeal to those who like to plan out their meals for a week, with guides such as how to use a big pot of lentils over several days without getting bored. That means once you make her anchovy-marinated corona beans with beets and arugula this winter (see recipe below), you can easily throw together a mustard-marinated version with asparagus in the spring. “Black Food: Stories, Art & Recipes from Across the African Diaspora” edited and curated by Bryant Terry (4 Color Books $40 320 pages).īeans, lentils and whole grains star in “Grist,” a mostly vegetarian book from farmer-turned-chef Abra Berens, who also wrote “Ruffage.” Not only does Berens provide 140 recipes for cooking these nutritious, shelf-stable and often ignored ingredients, but she also lists multiple seasonal variations for each one. Terry has even created a playlist to go alongside chapters in the book that feature titles like “Black Women, Food & Power,” and “Radical Self Care.” This book - Terry’s final cookbook - is full of practical cooking knowledge, and he hopes readers will gain a deeper insight into the culinary history and traditions of the African diaspora. Interspersed between recipes for cocoa-orange catfish and jerk chicken ramen are essays on activism, poetry and art by more than 100 prominent writers and chefs.
But it is so much more than a traditional cookbook. "Black Food" is celebration of voices from the African Diaspora in the form of recipes, essays and art Courtesy 4 Color Booksĭeparting from acclaimed chef and cookbook author Bryant Terry’s focus on vegan or vegetarian food, “Black Food” is a compendium of recipes that showcase the diversity of cuisines within the African diaspora. Send out the year in style: What to eat, drink, gift and cook in the Bay Area this holiday seasonĪnd remember: Cookbooks always make great presents for the holiday season.