Some delightful cookbooks

Cook books

that are more than just recipes BY ROBIN FANNON (IG: @RSVP_ROBIN)

The last time we reviewed cookbooks was Spring 2019, and there are a slew of beautiful new books that have come out in the last three years. Yes, the pandemic had all food lovers, writers, bloggers and creatives busy in the kitchen. These books all have interesting, deeper stories than just recipes. They are snapshots into the lives of the writers, seen through the lens of the meals they have prepared and enjoyed. Not just the process of cooking, but also the shopping, prepping and the stories behind the process. While it was difficult to narrow it down, these three books have become indispensable for me, and I’m working my way through each one … slowly! One book, one recipe, one meal, one bite at a time. I hope you pick one (or all of them) up and dive in. It’s a most enjoyable pastime and one of life’s greatest joys. Bon appetit!

Salad Freak

BY JESS DAMUCK PHOTOS BY LINDA PUGLIESE

The Forest Feast Road Trip Simple Vegetarian Recipes Inspired by My Travels Through California

WRITTEN, PHOTOGRAPHED AND ILLUSTRATED BY ERIN GLEESON

This colorful, happy book is actually part travel journal, part cookbook and might be my all-time favorite (OK, maybe it’s in the top five) . Visually stunning with simple recipes and easy-to-follow instructions, this is a book to curl up with and then get in the kitchen and have fun. It epitomizes the plant-based approach to eating that so many embrace, and I am slowly savoring my way through each recipe. So far, my favorite is this Sweet Potato and Black Bean Salad, which is hearty enough to satisfy you as a main course meal and also holds up well in the refrigerator for several days. Prepare a batch Sunday night and enjoy it through the week.

FORWARD BY MARTHA STEWART

Imagine being responsible for preparing lunch for Martha Stewart everyday. Now, imagine doing this with such vague instructions from Martha like “I would like something that is light, fresh and truly delicious.” Apparently Jess Damuck kept the Domestic Diva happy, because she remained employed in the test kitchen for Martha Stewart Living for several years. This lovely, colorful book is full of light, fresh and truly delicious recipes that are perfect for the warm summer months.

Jess also has a passion for food styling and her recipes show her talented eye for visual composition.

She considers salad making an art and anything but boring.

Old World Italian

Recipes and Secrets for our Travels in Italy

BY MIMI THORISSON PHOTOGRAPHS BY ODDUR THORISSON

Mimi Thorisson is renowned for her writing, blogging and cooking expertise with France and French cooking, but she, her husband , photographer Oddur Thorisson, (and their five children) as well as an insane amount of dogs, vacationed regularly in Italy, and fell in love with the country. This book, as she describes it, is “in part my family’s story of how we experienced Italy and the Italian food we have always cooked and loved.” It is incredibly artistic and beautifully curated, full of mouth-watering recipes that are totally approachable for most foodies. While there are many delicious pasta and meat recipes, I choose this simple asparagus recipe, in keeping with our current season. It also includes egg and cheese, which gives it a heartier appeal, and can actually be enjoyed by itself for lunch or a light summer dinner. It’s a beautiful addition to any cookbook enthusiast’s collection.

Chili Crisp from Salad Freak by Jess Damuck

The ultimate “Umami” garlicky relish that is truly a “secret weapon” that is wonderful spread on sandwiches, burgers, tossed on noodles or added to salad dressing. INGREDIENTS

» 3 small shallots » 2 heads of garlic, cloves separated. » 1 1/2 cups safflower or peanut oil » 1 3-inch piece of peeled ginger root, grated » 1/4 cup crushed red pepper (use less if you prefer less heat) » 1 Tbsp. local honey » 2 Tbsp. soy sauce » 1/4 tsp. ground cinnamon INSTRUCTIONS

• Peel and thinly slice the shallots and the garlic on a mandolin. Place in a small pot with 1 1/2 cups oil and simmer over medium heat for 15 to 20 minutes. You want them deep golden brown but not burnt, or they will be bitter. • In a small heat-proof bowl combine ginger, red pepper flakes, honey, soy sauce and cinnamon. • Carefully strain the pot of garlic and shallots through a sieve over the bowl. • Let the crispy bits continue to crisp up on a paper towel lined plate. Let everything cool down and then combine. • Store in a jar in the refrigerator for about a month.