Edible’s collected our favorite new cookbook and food-related releases for the wintry months ahead.
There doesn’t need to be a grand occasion for these recipes, but they will fit the bill anyway.
Plus: Eat a Latin brunch for a good cause.
Archestratus Books is unfolding classes, dinner parties, readings, screenings, tastings, performances and a book club.
Along with April Bloomfield’s latest, our team is making honeysuckle sorbet, vegan kibbeh and lots of salads.
Cookbook recommendations? We’ve got ‘em. Here are the books from which our editors are drawing their kitchen inspiration this summer. (An interesting trend: almost all of the cookbooks below are heavy on Mediterranean flavors and styles.) Head to the market for some tomatoes, slice them thick, douse them with olive oil and read on.
Why you should invest in the new print project called Short Stack right now.
From impressive meals in under 20 minutes to DIY every possible ingredient or Iranian inspiration, this year’s cookbooks from Brooklyn chefs have it all.
Three new cookbooks from Brooklyn chefs.
One of the country’s most beloved food writers is Brooklyn-born, -bred and -based.
On February 9 to 11, the Roger Smith Hotel in Midtown Manhattan will host the Cookbook Conference, a three day intensive series of panels and workshops for publishers, writers, editors, agents, researchers and readers. The goal isn’t just practical advice–how to pitch, position and test a cookbook, say–but also to think deeply about the history and future of a genre that most of those who read this site take very, very seriously. In our opinion, cookbooks cover as diverse a world as fiction, and can be just as transporting. (Not to mention handy at times.)