Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient.
By Cooking Light, Oxmoor House, $17.95; 208 pages
New to your bookstore this week is our newest cookbook, Chill. Smoothies, slushes, juices, and ices–just what you need as temperatures start to rise. Find more than 150 recipes for these and other cool treats in Chill. We’re also sharing Chill recipes all month long.
2. Fearless Feeding
By Jill Castle and Maryann Jacobsen, Jossey-Bass, $16.95; 432 pages
Cooking Light Blogger Connection member Maryann Tomovich Jacobsen uses her experience as both a registered dietician and mother of two kids to help parents find a balance between cooking foods kids enjoy and keeping it healthy. Her blog is devoted to the same mission, too.
By Andrew Feinberg et al., Artisan, $35; 376 pages
Editor Scott Mowbray had this to say in our June issue: Franny’s was my favorite Brooklyn joint from the moment it opened in 2004—favorite with friends, favorite with my girls. The key was the disciplined, simple flavor principles of the Italian food (the pizzas above all): perfect balance of acid, oil, and herbs, reverence for vegetables. But Lord, we always knew how heavy was the hand that poured the olive oil. Some pasta recipes in this book call for ¾ cup for four people! Still, you can cut back, and the inspirations are many. Roasted Fennel with Lemon, Chiles, and Orange Zest is masterful, using the fronds, bulb, and seeds—a Roman god’s fennel dish. The intensely mushroomy mushroom pizza on two-day pizza dough is, well, the essence of Franny’s: delectable.
4. Bouchon Bakery
By Thomas Keller and Sebastien Rouxel, Artisan Books, $50; 400 pages
Our Dessert Goddess Deb has been walking around with a big grin on her face since yesterday. That’s because she met James Beard Award-winning chef Thomas Keller while he was in our Birmingham offices. His beautiful book, Bouchon Bakery, which was one of three finalists in the baking and dessert category of the 2013 James Beard Foundation Book Awards, is a beauty to behold. It’s filled to the brim with sugary, ingenious spins on childhood favorites (we love the Thomas Keller Oreos, or TKOs) and desserts.
5. Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen
Jason Sheehan, Farrar, Straus and Giroux, $15; 368 pages; released July 2010
“Philadelphia magazine food editor and former professional kitchen mercenary Jason Sheehan’s memoir of his cooking life is fabulously entertaining. The man is a natural-born storyteller: you’ll laugh, you’ll cry, you’ll sing along,” says Senior Food Editor Tim Q. Cebula.