Cookbooks by Friends: Books to start the cooking season off right

  

 

 

 

Dirt Candy Cookbook

All chefs seem to have boundless energy, but I think Amanda Cohen would win any chef-energy contest hands down.  She is tiny and presides over a tiny kitchen and a tiny restaurant in which she makes food (all vegetarian, hence the name ‘dirt candy’)  with big, big flavor and more imagination than any chef has the right to have.  I love the line at the top of her website: "Anyone can cook a hamburger, but leave the vegetables to the professionals."  But I think she should amend the line now that she’s written a cookbook that gives all of us the knowledge we need to cook vegetables like a pro.  Everything Amanda does is out-of-the-box and it’s true of her book as well:  it’s fully illustrated, but there isn’t a glossy photo to be found — Amanda’s created a comic-book cookbook that’s as irreverent as her rosemary cotton candy or popcorn pudding.

 

 

051119024-01-falkner-cookbook_xlg_lg.jpg

 

Some people can’t sit still and we’re all lucky that Elizabeth Falkner is one of them.  While ‘between restaurants’ — she’ll soon be opening her new restaurant, Krescendo, in Brooklyn — she not only managed to be on Food Network, lots, she wrote a terrific cookbook, one chockful of the kind of food we all want to eat.  Fresh, bright, bold, imaginative and weekday-doable.  One flip through the book and my bet is that you’ll head to the kitchen … I did.

 

  

13551147.jpg

 

Subtitled "A Love Story with Recipes" this is part memoir, part cookbook and extraordinary as both.  Luisa Weiss, The Wednesday Chef, is a beautiful writer and a lovely cook.  And I don’t think that I’m giving anything away by telling you that as you cook along with Luisa, you’ll be cooking to a happy ending.

 

 

 

 

 

 

 

 

Unknown.jpeg

 

I love this book!  I love that Tanya Steel and her editors at Epicurious culled through the four-fork recipes and collected them for us.  Bound and at the ready, this is a book that you’ll cook from everyday for days to come.  (And isn’t that my scallop-and-nectarine dish on the cover?)

Dorie Greenspan

add a comment