In the carrot cake the final instruction is, “The end result should be lovely and springy to the touch.” Normally that kind of flowery, vague language might bother me, but it was perfectly descriptive and the cake came out just right. I am charmed by some of the recipe language. I baked the spiced carrot and walnut cake, and it was fragrant and moist - a delicious tea cake. Chapters are divided into sections based on time of day: "Dead of night: Store cupboard," "First light: Sweet and savory breakfasts," "Mid-morning," "High noon: Lunch," "Before sunset: Tea time" and "After dark: Traditional desserts." This is a thoroughly appealing collection of recipes focused on Middle Eastern flavors. " Golden: Sweet & Savory Baked Delights from the Oven of London’s Honey & Co.," by Itamar Srulovich and Sarit Packer The charming illustrations were drawn by Phillips and even though there’s not a photograph in sight, her writing and very clearly written recipes will make you want to cook your way through China, and this book. But then you’ll discover little known regional dishes like northwestern roasted fish, Tibetan meatballs in a yogurt sauce, Sichuan-style pickles, Hainan chicken and rice and many more. That being said, you’ll discover dishes you’ve heard of and most likely tasted: three cup chicken, stir fry rice noodles and beef, sesame noodles and butter tea, to name a few. Rather, this book is meant to be a subjective compilation of my personal favorites from each part of the country." "As far as China’s foods are concerned, what lies between these covers is little more than the tip of the iceberg.
"Of course, 'All Under Heaven' is by no means encyclopedia," writes Phillips. If you, or anyone on your list, love Chinese food, this is your book. " All Under Heaven: Recipes from the 35 Cuisines of China," by Carolyn PhillipsĪfter living in Taiwan for eight years, and then traveling through all the regions of China, Carolyn Phillips put together this comprehensive, 513-page book. The writing is lush and makes you feel like you’re traveling through the region with Duguid the photography makes you hungry to get into the kitchen and introduce some Persian flavors into your repertoire. A chapter on rice presents Persian rice in many variations (flavored with yogurt, egg, butter and saffron water), not to mention breads, sweet and savory pastries and more. The soup chapter (herbed yogurt soup, dried apricot soup with wheat berries, Tabriz meatball soup) presented flavors and combinations I had never heard of. The saffron water was a revelation - it adds color and a rich, musky flavor to many foods. I tried the spinach borani, a Persian dish combining rich whole fat yogurt and spinach (or beets or any vegetable) topped with fried onions and toasted walnuts and a gorgeous saffron water (you simply soak a touch of saffron in warm water), and fell in love with the dish. Common to all the people of the region is a culture of hospitality, of sharing food and drink with both friends and strangers, with generosity." But reading through these pages we discover a rich culture, wonderful people and amazing looking food.Īs Duguid writes: "Common elements in the cuisines of Persia and her neighbors … include richly flavored bean dishes, flatbreads of many kinds, generous use of herbs and greens, plenty of cheese and yogurt, walnuts … inventive soups and stews, savory dishes flavored with pomegranate and/or other fruits and rice as a beloved staple. Looking for new flavors? New inspiration? This gorgeous book explores parts of the world we only seem to hear about in the news. " Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan," by Naomi Duguid I don’t really need another new recipe for pasta or roast chicken or all the other dishes I tend to rely on all year long. I decided 2017 was the year to look for some really new flavors in my kitchen. So how do I focus on only three or four new books?
All the biggies have new books: Ina, Mario, Bourdain.
There are so many good new cookbooks this year. You can find recipes from four of Kathy's favorite cookbooks of 2016 here. (Kathy Gunst for Here & Now) This article is more than 5 years old.
Four of our resident chef Kathy Gunst's favorite cookbooks of 2016 (top to bottom): “Taste of Persia," by Naomi Duguid, "Golden," by Itamar Srulovich and Sarit Packer, "Dorie's Cookies," by Dorie Greenspan and "All Under Heaven," by Carolyn Phillips.
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