Happy Hanukkah to our Jewish newsletter readers! And the holidays are kicking off for everyone else. I’ve baked a tray of pfefferneusse cookies, and I am about to start making my annual batch of spicy pecans.
I’m betting some of you have gotten out your cookbooks, but others might like some help in finding new ones.
Last week, I talked about my favorite vintage cookbooks, and this week, I’m suggesting some contemporary volumes for your library.
Here’s a list of CulinaryWomen whose books I think you should own. Next week, I’ll finish up with a few more ideas.
Dorie Greenspan. As I told you when I named Dorie a CulinaryWoman of the Week, we met first via email, and finally in person about five years ago. My cookbook library includes multiple copies of Dorie’s cookbooks.
For lovers of French cuisine, there’s Around My French Table. Cookie bakers will enjoy Dorie’s Cookies. Everyday Dorie, her latest, is a wonderful cookbook for people looking for flavorful, yet easy meals.
Did you know that Dorie was Julia Child’s literary assistant? She was the co-author of Baking With Julia, and you might like to track that down. too.
Nigella Lawson. I’ve been a fan of Nigella’s since her very first book, How To Eat, was published in England in 1998. It was followed by How To Be A Domestic Goddess, which remains one of the best book titles, ever.
Nigella just published Cook Eat Repeat in England, which has an accompanying television show (hopefully, we’ll get to see it here, too). Those of you in the States can place a pre-order for her American edition, which is due in April.
Her books are written with a witty conversational tone, sounding very much like her, and her stories and instructions are clear and inspiring.
Ina Garten. My friend Greg Kagay gave me an autographed copy of Ina’s first cookbook, The Barefoot Contessa, published in 1999, and I was able to visit her store once in East Hampton before it closed.
You would be just fine if your library only included Ina’s books. Here is a guide that ranks all 11. But I think you should consider Barefoot in Paris, Barefoot Contessa Parties, and Cooking for Jeffrey (in part because I knew Jeffrey before I met her).
Also, be sure to check out Ina’s newest book, Modern Comfort Food. You’ll want to make these recipes all winter.
Mary Berry. Americans were late to realize what Britain already knew: Mary Berry is a jewel. We got to meet her when The Great British Bake Off popped up on PBS, but she’s been writing cookbooks for years.
Dame Mary specializes in baking, as you might expect, but she began her career demonstrating appliances, and no one knows more about kitchens that she does.
Look for titles including Mary Berry’s Baking Bible, Baking With Mary Berry and Cooking With Mary Berry.
Carla Hall. I’m just crazy about Carla’s cookbook, Carla Hall’s Soul Food. This is the cookbook where we got to see the real Carla, not the version that was managed into a marketable television personality.
She told me last year that this book truly reflects her culinary roots and the dishes she grew up eating. She has written other cookbooks, like Cooking With Love and Carla’s Comfort Foods, but to her, Soul Food ranks above all of them for authenticity.
If you get to Washington, D.C., and the Smithsonian museums are open again, be sure to visit the National Museum of African-American History and Culture. Carla’s expertise is all over the wonderful cafe, and you can buy her books in the gift shop.
Joanne Chang. I admire Joanne as a cook, baker and a businesswoman. Her achievements with her Flour Bakery + Cafe chain in Boston are remarkable. And she’s a wonderful cookbook author, too.
Her latest, Pastry Love is a joy to read, but I’m also a big fan of her earlier books. Flour and Flour, Too will give you a sense of the dishes from her cafes. And, anyone who is concerned about cutting back on sugar should pick up Baking With Less Sugar.
I’m convinced that many recipes contain too much sugar, and fat, too, for that matter. Both add flavor, but Americans tend to like things far more rich and sweet than other parts of the world. Baking With Less Sugar gives you lots of alternative ideas.
Virginia Willis. Virginia’s book, Secrets of the Southern Table belongs on your bookshelf as a good, all-around contemporary Southern cookbook. It’s like an updated version of the Southern Junior League Cookbook that I recommended in the previous edition of the newsletter.
Virginia’s other books include Lighten Up, Y’all, with lighter versions of Southern dishes, and Bon Appetit, Y’all, which has dishes from three generations.
Be sure to catch up with Virginia on Facebook Live and elsewhere on social media.
Molly Stevens. Molly is one of America’s foremost culinary educators, and her books are meticulous instruction manuals. As soon as you read All About Dinner, you’ll want to start looking through your cupboards and fridge for the ingredients you need to try out her recipes.
She’s also the author of All About Braising and All About Roasting. If you like to make hearty meals during the winter, you can’t go wrong with either of these books.
Be sure to keep an eye out for when Molly resumes her cooking classes, because your skills will jump once you’ve spent time seeing her in the kitchen.
Madhu Gadia. I am increasingly interested in vegan and vegetarian food, and I am also broadening my flavor palate. In addition, I want to eat healthy.
Madhu Gadia’s cookbooks tick the boxes in all three areas. CulinaryWoman readers met her earlier this year, and I’m always delighted when I see one of her new videos arrive on Facebook or spot her on Instagram.
Madhu is a registered dietician, so you can be sure her recipes are healthy as well as flavorful. You might start with The Indian Vegan Kitchen, with lots of comfort food to get you through winter.
I hope you’ll spot some cookbooks that you’d like to add to your shelf. If any of them seem like good holiday gifts, don’t delay in ordering them from your favorite book seller.
Cookbooks on the CulinaryWoman Podcast
I’m chatting about cookbooks on this week’s edition of the CulinaryWoman Podcast.
I’n so tickled at our growing podcast audience. My aim is to be a little bit different than the host-and-guest format that you hear other places. Nice to know you are enjoying it!
Did you know you also can support the CulinaryWoman Podcast? Opportunities start at just 99 cents a month - and earn you a mention in a future episode.
What I’ve been writing
This week, I completed my Food Trends for 2021 series at Forbes.
A fast emerging trend among chefs and food places is virtual cooking classss with a kit. Our friend Virginia Willis explained how virtual learning during the pandemic has evolved from fumbling videos to much-smoother cook alongs, accompanied by boxes of ingredients.
I also posted one of my favorite annual stories: the best things I ate - and this year, watched - in 2020. The pandemic definitely limited the ability to travel, but I found some enjoyable dishes, like the last meal I ate at Zingerman’s Roadhouse before Michigan’s stay at home order, and fun food television.
I definitely hope you’ll discover a quirky series on Korean TV called Welcome! First Time In Korea? You can find the episodes on YouTube. Each week, a group of people from another country visit South Korea to learn about its food and culture. It’s funny, sweet and informative.
And lastly, I wrote a story for Medium about Christmas cookies. I’ve been reading lots of recipes, and I realized I just don’t have the energy to bake a bunch of kinds this year. So, I gave myself permission to simply bake one batch, and I give you that permission, too.
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You can get in touch with me at CulinaryWoman@gmail.com. Thanks for reading. Wear a mask, and see you next time.