The book begins by outlining the various methods around candling, including helpful charts and tips that are more intuitive than overly technical. Then, the book sheds light on what to do with all those sweet treasures — and for that, Camila has you covered. Don’t miss the many whimsical hybrid pastries – think stollen pound cake, fruitcake cookies and mandiant shortbread – that are as wonderful to admire as they are to eat. -Natasha Pickovich, author More Than Cake: 100 Baking Recipes Created for Joy and Community
our south It’s about the breadth, beauty, and regional nuances of Southern cuisine and the traditions and people that shape it. It’s about family and place and how they inform and influence our perspective on food, no matter how far we travel from them. Author Ashley Shanti is the former chef de cuisine of Bene’s at Eagle and currently the chef-owner of Good Hot Fish in Asheville, NC. What sets this book apart, in addition to Ashley’s thoughtful and delicious views on regional cuisine, is the stunning photography and layout. The book is organized by region (e.g., Backcountry, Lowcountry, Midlands, Lowlands, Homeland) rather than by dish type, highlighting the ingredients and spirit of those places, filtered through Ashley’s perspective and experience. Is. Standout recipes are Benne Seed Crab Toast with Spicy Sorghum-Miso Mustard, Sour Corn Chow Chow, and Collard and Sweet Potato Chowder. -Adrienne Cheetham, chef and author sunday best
Brian Ford proves his mastery of sourdough in his first book, new world sourHere she expands her repertoire with an adventurous guide to Latin American baking that includes artisan loaves, pastries, desserts, and delicious baked goods. In this amazing second title, Pan Y DulceFord intuitively guides home bakers to crusty loaves, creamy flan de coco, vibrantly swirled pan pies and more. While exploring his Afro-Honduran heritage, he draws culinary inspiration from 33 countries in Latin America; You’ll find classic and innovative dishes with a host of specialties.
The photography is as vibrant as the dishes, and on-location images offer a glimpse of Ford’s heritage. The author also shares her account of the complex history of baking basics like sugar, flour, and vanilla. He writes with refreshing candor as he highlights the impact of colonization on Latin American baking. But there’s no shortage of practical baking lessons here – this book guides the home baker with scientific accuracy. You’ll learn the history and discover the traditions that come with some of your favorite recipes in this rare gem of a cookbook. -Valerie Lomas, Producer @foodinnewyork and author of life is what you make it
Todd Richards’ first cookbook, SoulPreached soul food with global interpretations of his family’s recipes. his second, Roots, Heart, Soul: The Story, Celebrations, and Recipes of Afro Cuisine in AmericaAfricans are the epicenter of diasporic cuisine, tracing the journey of their ancestors from the Caribbean to Chicago through the Middle Passage to North America. Standout dishes include West African fish stew with Maggi masala (and a note defending it); a saucy bistec ensebolado, whose tender flat iron steak is seared before cooking for caramelization; Chicken in a variety of preparations (stewed, roasted, jerked, etc.); And several beverages, including sweet hibiscus tea with quick watermelon pickles. These include historical essays, travel journaling, and brief profiles of people whom Richards met during the trip. Inspired by the vibrant photography of Clay Williams, it is a tribute to Black foodways and an enlightening, enriching journey to self-discovery through cooking. -Mike Jordan, UATL, senior editor for the Black Culture Division of The Atlanta Journal-Constitution
When I cross-tested Arlene Osborne ube pie As for Epicurious in 2021, I knew she was headed for big things. Still, this book, based on Osborn’s Filipino American upbringing in the Southern United States, impressed me. I immediately marked 17 recipes I wanted to make. Then, while thumbing a second time to decide which one to bake first, I marked five more.
