Jenny’s Best Cookbooks of 2021 & Worldwide GiveawayDecember 8, 2021 by Jenny
It is that time of year again for best lists. Jane is working on tabulating the best lists from around the world and we’ll have more on that soon. Today, I am going to provide a brief listing of the books (I find myself laughing as I really tried to keep this brief) that I have loved this year along with a link to reviews (where available). Please remember that my best lists cover books from around the world not just the US and remembers books from the first half of 2021 as well. Often times, many other lists concentrate on just the “cookbooktober” releases. For more information on other great titles, be sure to check out my gift guide and baking roundup.
This best list is a special one as we are offering six top books from 2021 in our worldwide giveaway below. The publisher is sending the titles to me for this promotion to ship to one member.
Upper Crust: Homemade Bread the French Way by Marie-Laure Frechet: Eighteen bakers share their knowledge and recipes in this magnificent book that is a cookbook, a piece of art, and a trip to the best of bakeries in the world. The first 200 pages are devoted to the mechanics and technique of bread baking: scoring, kneading and more with a wealth of information and photographs. The recipes start on page 201 and they are impressive and labeled per difficulty level. There is a chapter on traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. This will be a must have for the bread baker. Promotion coming soon.
Cookies: The New Classics by Jesse Szewczyk: The cookies here are top of the line spectacular showstoppers. Organized by flavor profile each chapter offers a kaleidoscope of textures and flavors. Filled with stunning photographs and reassuring guidance for make ahead, storing, and gifting, this book makes the ideal present for the cookie baker in your family (or yourself). Chocolate tahini bars, Black Forest “Salami” and Sweet Potato Snickerdoodles are examples of some of the recipes you will find here.
The Nordic Baker: Plant-Based Bakes and Seasonal Stories from a Kitchen in the Heart of Sweden by Sofia Nordgren: A stunner of a book filled with imagery that is calm and beautiful. Raspberry pancake cake, Swedish butterkaka, and loaves of rustic bread are a few things that caught my eye. Promo coming soon.
The Cake Book: 60 Delightful Baked Goods For Any Kind of Celebration by Rebecca Firth: Since the publication of The Cookie Book, I’ve been waiting for Rebecca’s next book and the wait is nearly over. Angel food cake with blood orange curd whipped cream, Lemon olive oil chiffon cake and Fresh strawberry cinnamon roll cake with lemony glaze are just a few of the cakes in this gorgeous book!
Middle Eastern Sweets by Salma Hage is an authentic, indulgent collection of dessert recipes for all tastes and occasions. With beautiful photography and tempting recipes, it is a must have for bakers.
Bittman Bread: No-Knead Whole-Grain Baking for Every Day by Mark Bittman: Starting with a wholesome, nourishing, no-knead recipe that’s actually easy for the at-home baker (and also happens to set you up with a sourdough starter for future loaves), Bittman paves the road for stress-free bread baking. Plus, recipes for every taste and any grain, with all the techniques and tips to bake delicious bread at home.
Cheryl Day’s Treasury of Southern Baking by Cheryl Day is a complete book of Southern baking recipes written by a great-grandchild of a former slave who is also one of our country’s most acclaimed bakers. In a tome filled with recipes for both savory and sweet baked goods and pastries, Day shows that the creators of our favorite Southern recipes were the slaves who worked in the kitchens of the grand home and plantations of the South. Today these recipes have become a beloved part of American cuisine, and Day shares the secrets to making all the Southern baking mainstays, like Flaky buttery biscuits and Skillet cornbread, and creative twists, like a Cold-oven pound cake and Sweet tea custard, as well as accompaniments and drinks to serve alongside. Filled with beautiful imagery and Cheryl’s researched history on most recipes e.g., Sally Lunn Bread, this is a must have for the baker’s cookbook library.
One Tin Bakes Easy: Foolproof Cakes, Traybakes, Bars and Bites from Gluten-free to Vegan and Beyond: One tin, 70 bakes – whether you want cookies or cakes, pastries or desserts, something fruity, chocolatey or nutty, baking just got even easier. Every bake can be made in the 23 x 33cm (9 x 13in) tin used in Edd’s previous book, One Tin Bakes, but Edd will also offer guidance on baking in a 20 x 20cm (8 x 8in) square tin as well as a loaf tin, making these perfectly simple bakes for everyone to try, whatever equipment you have on hand and whoever you’re baking for. For more details see this sneak peek. Promo coming soon.
The Italian Bakery: Step-by-Step Recipes with The Silver Spoon by The Silver Spoon Kitchen is the first volume in the Silver Spoon library to focus on dolci – the Italian term for all sweet treats. Dishes found in bakeries throughout Italy’s diverse regions come to life in 140 accessible classic and contemporary patisserie recipes with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations – the Italian way.
Bread Ahead: The Expert Home Baker: A Masterclass in Classic Baking by Matthew Jones: This long-awaited follow up to Jones’ Baking School features 90 fool-proof, classic baking recipes, with both sweet and savory staples and plenty of seasonal favorites. Sprinkled throughout this beautiful book are cross-sections depicting the anatomy of a particular baked good (i.e., anatomy of a ciabatta) and many progression photos guiding us to stretching/folding/braiding doughs. The classics are here such as Treacle tart, Babka rolls and Croissants as well as recipes for what are sure to be new classics: Pumpkin special doughnuts, Lentil rolls and Herby mushroom buckwheat tart. Promo will be coming soon.
The Dessert Game: Simple Tricks, Skill Builders and Showstoppers to Up Your Game by Reynold Poernomo: Learn from the creative genius behind family business Koi Dessert Bars and the lovable finalist in MasterChef’s Back to Win where millions of viewers were agog at Reynold’s relentless pursuit of excellence. This book will have you wowing your family and guests with delicous beautiful bakes.
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation by Chad Robertson showcases the unparalleled knowledge and latest contribution to the craft and science of bread making from the Tartine bakers. Experienced bakers and novices will find their primers on grain, flour, sourdough starter, leaven, and dough formulas refreshingly easy to understand and use. Thirteen singular master formulas for naturally leavened doughs–from the reengineered country bread to rustic baguettes, flatbread, rolls, buns, tortillas, pizza, rye, gluten-free loaves, and more, plus fermented pasta doughs that use discarded sourdough starter–make Bread Book the most innovative and complete manual for baking with wild yeast cultures. More than 150 stylish step-by-step and recipe photographs illustrate the master recipes and the forty-five spin-offs.
Simply Julia: 110 Easy Recipes for Healthy Comfort Food by Julia Turshen (review)
The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking by Michelle McKenzie (review)
That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week by Carla Lalli Music: The recipes here are organized by needs we all have: quick stovetop suppers and one-pot meals for weeknights, big salads and grain bowls if you want to burn a little cleaner, and lazy lunches and all-day roasts for the weekend.
Food52 Big Little Recipes: Good Food with Minimal Ingredients and Maximal Flavor by Emma Laperruque: Inspired by Food52’s award-winning column, this clever cookbook features 60 new recipes that’ll deliver wow-worthy results in five, four, three or, yep, even two ingredients.
Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) by David Chang and Priya Krishna (review)
Home Made Basics: Simple Recipes, Made from Scratch by Yvette van Boven shares step-by-step explanations for the foundational dishes that can transform how you cook and what you eat at home. Accompanied by her signature illustrations and beautiful photography, van Boven offers more than 400 recipes for delightful dishes. Whether you’re new to cooking or an experienced home chef, this cookbook teaches you to make foundational and satisfying food without a lot of fuss or complicated ingredients. As usual with Yvette’s books, this title is stunning. Promo coming soon.
To Asia, With Love: Everyday Asian Recipes and Stories from the Heart by Hetty McKinnon (review)
Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch by Jake Cohen (review)
Liguria: The Cookbook: Recipes from the Italian Riviera by Laurel Evans (review)
Med: A Cookbook by Claudia Roden: Join world-renowned food writer Claudia Roden on a culinary journey across the Mediterranean, all from the comfort of your own dinner table.
Bayrut: The Cookbook: Recipes from the Heart of a Lebanese City Kitchen by Hisham Assaad: This beautiful book provides more than just the 70 accessible and mouth-watering recipes and is packed with stunning location photography and personal anecdotes from Hisham, making it a love letter about (and to) the Middle Eastern capital. For more details see this sneak peek.
Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine by Amisha Gurbani: The blogger behind The Jam Lab offers 100 recipes, complete with her stunning photographs, including breakfasts (Whole wheat pancakes with ghee-sautéed banana and cardamom); appetizers and salads (Lentil fritters and yogurt sauce); mains (Masala veggie burgers); bread, rice, and snacks (Poori, Roti, Panzanella); sauces, dips, and jams (Avocado cilantro pepita sauce); desserts (Blood orange and hibiscus tart); and drinks (Kumquat ginger cinnamon whisky sour). This is a vibrant book filled with tempting dishes!
(Some of the restaurant/celebrity chef titles obviously could fall within this category as well).
Italian American: Red Sauce Classics and New Essentials: A Cookbook by Angie Rito, Scott Tacinelli and Jamie Feldmar: In their debut cookbook, Angie Rito and Scott Tacinelli, the chefs of Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that includes multicultural influences inspired by New York City and updated dishes that proudly straddle the line between Italian and American. I want to make so many recipes from this book including the Campari & orange stick ribs shared in our preview:
Modernist Pizza (“MP”) by Nathan Myhrvold and Francisco Migoya: We have been waiting for the next installment from the Modernist Cuisine team and our patience is being rewarded this October. This is the ultimate deep dive into pizza, one of the world’s global beloved foods. From what type of water makes for better pizza to does a mixer make a difference, MP covers it all. Learn more in our review.
Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad: This book is the first in an innovative new series for the busy home cook. All the signature Ottolenghi touches are here – big flavours, veggie-forward dishes, diverse influences – but are distilled to maximise ease and versatility. The #OTK books will share the Test Kitchen’s tried-and-tested recipes, with ways to tweak and modify them using whatever ingredients you have to hand. Designed in an interactive notebook style, they feature suggestions to adapt, spaces to write notes, and free-flowing Insta-inspired photography.
How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World by Analiese Gregory (review)
Tarkari: Innovative Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai: The chef/author has gained a reputation for colourful, flavour-rich curries that showcase both classic and lesser-known Indian flavours. Tarkari, meaning ‘vegetable’ in Urdu, is Rohit’s first book and similarly celebrates this diverse heritage – but on a more personal, homely note. Packed with innovative vegetarian and vegan dishes, it pays homage to the food his parents ate. This is a beautiful book filled with recipes that vegans and carnivores can appreciate.
Your Home Izakaya: Fun and Simple Recipes Inspired by the Drinking-and-Dining Dens of Japan by Tim Anderson: Tim’s books are nothing short of spectacular. I say that as a cookbook lover and lover of all things Japanese. Izakaya (居酒屋) is made up of three kanji (system of Japanese writing) meaning, in order, “stay-drink-place.” A spot to grab a drink, settle in, and get comfortable. Izakaya began as sake stores that allowed their customers to drink on the premises, and, over time, they began to serve food as well. The food is simple to prepare but big on flavour, making it conducive to sociable snacking in between gulps of booze. Pepper steak with garlic soy sauce, Cheese and onion gyoza, and Karaage 6.0 (the sixth version of fried chicken that Tim has written.) Promo coming soon.
Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh Niland: The author’s first book The Whole Fish Cookbook was a James Beard winner in two categories in 2019 and an ABIA and an André Simon winner and I can predict this second title will receive similar accolades. Stunning imagery, in-depth coverage of all things seafood and tempting recipes await you in this magnificent collection of recipes and knowledge.
Acorn: Vegetables Re-Imagined: Seasonal Recipes from Root to Stem by Shira Blustein: From fall to winter, to spring to summer, Acorn follows the beauty and bounty of the seasons, celebrating vegetables in all their delicious glory. Vegetables are at the heart of everything the internationally-acclaimed The Acorn restaurant does. Stunning photography and recipes such as a Potato pine nut soup with caramelized garlic, Aleppo powder, potato chips and smoked sunflower oil (which looks like a dish I could live on) to a Red-flowering currant puff-pastry tart with vanilla caramelized whey ricotta and red-flowering currant jelly – this is a book that is both elegant and approachable.
Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes by Missy Robbins and Talia Baiocchi: A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes. This is another stunner of a book – and I am sure you are growing weary of me writing this – but publishers and authors are kicking butt and taking names. If you love pasta and are serious about creating greatness in your home kitchen, buy this book.
The Latin American Cookbook by Virgilio Martinez: Rarely has the incredible range of cuisines from Mexico’s tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region’s food culture, culinary delicacies, and local ingredients. The result: 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences – indigenous, European, Asian and beyond.
Septime, La Cave, Clamato, D’une île by Théophile Pourriat, Benoit Cohen and Bertrand Grébaut: This much-anticipated debut book celebrates ten years of chef Bertrand Grébaut and partner Théophile Pourriat’s success. Its highly inspiring recipes demonstrate how these two leading figures of ‘bistronomy’ have moved French cuisine away from the ceremony and grandeur of haute cuisine. By introducing an air of simplicity and modernity to their cooking, they gained a legion of admirers, not only for their much-praised Parisian restaurant Septime but for their work in all four of their premises featured in the book.
The Vegan Butcher: The Ultimate Guide to Plant-Based Meat by Zacchary Bird: Veganism isn’t about missing out – it’s about getting creative. Equal parts science and magic, this cookbook explores the vast world of plant-based meat possibilities. From easy replacements to full-blown kitchen experiments, there are recipes for cooks of every level, with substitutes for (almost) any dish you could think of. This book is truly impressive and one that vegans, vegetarians and carnivores alike should have in their collection. Why? First of all, it is an explosion of color with pages that are hues of yellow with red and black font which for some reason sparks my interest all the more. Next, the photography is stunning (there are also step-by-step process photos of some techniques) and Zachary’s clear and detailed instructions are perfection that can turn any cook into a vegan maestro. Lastly, a vegan book doesn’t normally excite me but this one does. It has me excited to experiment and try new things in the kitchen.
Slippurinn: Recipes and Stories from Iceland by Gísli Matt: Another great debut title from Phaidon this month. This one from rising star chef Gísli Matt of Slippurinn, the international destination restaurant in Iceland’s Westman Islands. Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Matt created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. His first book takes the reader right to the heart of Matt’s fascinating culinary world and island life.
The Maman Cookbook: All-Day Recipes to Warm Your Heart by Elisa Marshall and Benjamin Sormonte: “Maman” means mother in French. The owners of the elegant and charming New York City-based collection of cafés share the recipes of some of their bestselling baked goods and dishes alongside brand-new ones. This collection of 100 recipes spans breakfast to dessert and everything in between, all united by the sense of family-inspired tradition. Cherry-rosemary crumble, Brandy brioche French toast with espresso mascarpone and Curried cauliflower with pickled cucumbers, pomegranate and mint yogurt are a few examples. This book is all kinds of beautiful.
Everything I Love to Cook by Neil Perry: From the amazing Neil Perry comes 250 recipes with tips and techniques to set you up for success every time. This is a masterclass from one of the brilliant Australian chefs of our time. Lovely photography and a wealth of culinary information are shared here.
Gabriel Kreuther: The Spirit of Alsace, a Cookbook by Gabriel Kreuther is the cookbook that fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success.
Treasures of the Mexican Table by Pati Jinich: For her newest book, Pati Jinich brings home the signature recipes that home cooks, market vendors, and chefs have shared with her as she crisscrossed her native country for the past decade. For more details see this sneak peek. Full promotion coming soon.
Mister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food by Brandon Jew and Tienlon Ho (review)
The Kitchen Studio: Culinary Creations by Artists by Phaidon editors: expand your cooking repertoire with 100 recipes created and illustrated by a stellar array of international contemporary artists. I love this book for its beauty and uniqueness. It reminds me of Les Diners de Gala by Salvadore Dali – a book to get caught up in and be inspired.
Unelaborated Products: Definition and Classification by elBullifoundation and Ferran Adrià: This is a book for the serious cook who wants to step into the mind of a great chef. A comprehensive analysis of the materials that form the foundation of all cuisine from Ferran Adrià’s elBullifoundation. This rigorous encyclopedic volume, compiled by the experts at legendary chef Ferran Adrià’s elBullifoundation, is a deep dive into unprocessed and uncooked culinary products that explores why identifying, classifying, and categorizing them is helpful in a simple, practical way. Guided by the unique ‘Sapiens’ methodology and following in the footsteps of What is Cooking and The Origins of Cooking, this valuable reference redefines the way we look at – and how we prepare – what we eat.
Taste Makers: Seven Immigrant Women Who Revolutionized Food in America by Mayukh Sen: This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. I just received my order today and have the book on my nightstand ready to dive into. Darcie wrote about this title earlier this year
Black Food: Stories, Art, and More than 75 Recipes from Across the African Diaspora by Bryant Terry: Filled with essays, artwork, and unbelievable recipes from Black culinary stars – it is spectacular. Gorgeous imagery fills this book. Pieces from Michael W. Twitty, Jessica B. Harris PhD, Erika Council and her Buttermilk biscuits and more, Yewande Komolafe’s (look for Waffles + Mochi: The Cookbook) Skillet cakes and so much more. This is a book destined for awards.
Taste: My Life Through Food by Stanley Tucci: Before the award winning actor became a household name, he grew up in an Italian American family that spent every night around the table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last.
A Cook’s Book: The Essential Nigel Slater by Nigel Slater was written at the author’s kitchen table during COVID but many of the stories and recipes having been milling about for years. Slater reminds us that there are no stylists or props in his photography (ever) and that if things (a plate, a bowl) look familiar that is because they are from his daily life and probably used in another title. I particularly love that fact. The feel of the pages and content makes you want to stop time and absorb every word. If you have never purchased a Slater title before, now is your time.
Gastro Obscura: A Food Adventure (Atlas Obscura) by Cecily Wong and Dylan Thuras and Atlas Obscura is one of those “must have” titles. When I first received the book, I went through it quickly in awe. Then later in the evening, I thoroughly perused each page and was totally smitten. An obscene amount of photographs and illustrations fill the pages along with essays on topics from “Farthest Flung Chinese Restaurants” to “Ukrainian Wedding Bread”. It is a generous volume of food knowledge on everything we should know, thought we knew and maybe didn’t want to know (anti-masturbatory food or blood as a pantry staple). There are seven recipes in this book but those are just gravy, the value of Gastro Obscura is in the pages and pages of encyclopedic information that is both interesting and sometimes shocking.
My Cookbook Passion: Culinary History and Adventure in Exploring My Collection by Pamela Grogan see author article, gift guide and giveaway (coming soon). This book is so much fun and a wonderful trip exploring the cookbooks that have shaped Pamela’s story.
One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet by Anna Jones shares over 150 recipes alongside dozens of ideas for super-quick one-pan, one-tray suppers. Travel the world with dishes such as: Persian noodle soup; Korean carrot and sesame pancakes; African peanut stew; Baked dahl with tamarind-glazed sweet potato; and Halloumi, mint, lemon and caramelised onion pie. All delicious, whether made vegetarian or vegan, Anna also helps you to reduce waste, use leftovers and make your kitchen plastic free. (Book published in the UK in 2021; US edition will be published Jan 4th 2022 by Knopf).
The Complete Vegetable Cookbook: A Seasonal, Zero-waste Guide to Cooking with Vegetables by James Strawbridge opens your eyes to more than 40 vegetables, profiling them one by one and sharing innovative new recipes, old classics, and twists on tradition. An advocate of zero-waste cooking, James shows you all the edible parts of each vegetable and suggests ways you can use the different elements in your cooking. Then, learn about each plant and its varieties in more detail before being guided through the best ways to prepare, butcher, and preserve. There are over 120 delicious vegetarian recipes for you to enjoy: main meals, light lunches, and sides.
Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball is a stunner of a book – which, of course, is what we’ve come to expect from the Milk Street team and Kimball. These recipes (many of them vegan) will inspire us to add more vegetables to our menu planning. Soups, salads, noodle dishes and more are shared here. Many of these recipes can stand on their own for a meal or be added to round out your menu.
Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain.
Grains for Every Season: A New Way with Whole Grains and Grain Flours by Joshua McFadden and Martha Holmberg is a book devoted to all things grain. Each chapter covers a particular variety: barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (including varieties), and wild rice are all here along with recipes. The book also has a chapter on go-to recipes for many grains and how to stock your larder along with resource guide. The dishes here are tempting and the imagery beautiful. The writers behind Six Seasons: A New Way with Vegetables have delivered another book that will have everyone buzzing.
The Oxford Companion to Spirits and Cocktails by David Wondrich and Noah Rothbaum covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. Darcie wrote about this title in September.
The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé and Emma Janzen: Julia, a Japanese American bartender and partner of Kumiko and Kikko in Chicago, presents an enchanting journey into the realm of Japanese spirits and cocktails with eighty-five drink recipes. In this essential guide, she elegantly breaks down master techniques and provides in-depth information on cocktail culture, history, and heritage spirits that will both educate and inspire. The provocative recipes, inspired by the twenty-four micro-seasons that define the ebb and flow of life in Japan, include perfected classics like the Manhattan and Negroni, riffs on some of Japan’s most beloved cocktails like the whisky highball, and even alcohol-free drinks inspired by traditional ingredients, such as yuzu, matcha, and umé.
Death & Co Welcome Home by Alex Day, Nick Fauchald, David Kaplan, Devon Tarby and Tyson Buhler is a playbook for home bartenders who want to take their drinks to the next level, featuring hundreds of the signature recipes (nearly 400) that keep Death & Co at the top of class.
Special thanks to Ten Speed Press & Clarkson Potter for providing a copy of the following titles in this worldwide giveaway:
- That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week by Carla Lalli Music
- Food52 Big Little Recipes: Good Food with Minimal Ingredients and Maximal Flavor by Emma Laperruque
- Italian American: Red Sauce Classics and New Essentials: A Cookbook by Angie Rito, Scott Tacinelli and Jamie Feldmar
- Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad
- Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes by Missy Robbins and Talia Baiocchi
- The Maman Cookbook: All-Day Recipes to Warm Your Heart by Elisa Marshall and Benjamin Sormonte
Entry options include answering the following question in the comments section of this blog post.
Which of the titles in this post are you most excited to get your hands on?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 28th, 2022.a Rafflecopter giveaway
- agreaves19 on Snackable Bakes Cookbook Giveaway
- emi10383 on Snackable Bakes Cookbook Giveaway
- Dendav on Snackable Bakes Cookbook Giveaway
- Nanaree04 on Snackable Bakes Cookbook Giveaway
- Spud13 on Snackable Bakes Cookbook Giveaway
- Sand9 on Snackable Bakes Cookbook Giveaway
- jenlhawes on Snackable Bakes Cookbook Giveaway
- LoBlom on Food news antipasto
- PhillipJD on The Cake Book – Cookbook Giveaway
- bookmark58 on Snackable Bakes Cookbook Giveaway