Instead of just mashing a microwaved sweet potato like I do a few times a week, Clark’s tempting me to make stretchy sweet potato pommes aligot with fried sage for a change. I have no idea. Nopalito: A Mexican Kitchen offers you the chance to recreate many of these dishes in your own kitchen. Inside, Mely walks readers through how to stock a traditional Mexican pantry with all the must-haves and then shares her favorite recipes like caldo de pollo (chicken soup), tamales, tres leches cake and many many more. And although seafood dominates, the authors of Eventide include alternatives to satisfy anyone, like the restaurant’s burger, a smoked tofu sandwich, potato chips and puffed snacks, plus a blueberry lattice pie for dessert. In a three-page recipe for soft pretzels (five, if you count the photos) Weller starts with a “get prepared” section before moving into more than five-hundred words on shaping those pretzels. Tamimi is Ottolenghi’s longtime business partner and co-author of Ottolenghi and Jerusalem: A Cookbook. Whether you’re an avid cook or not, this is a great read. If you have a taste for something a bit different, you are sure to appreciate this cookbook. — James Park. —Out September 4. — Nicholas Mancall-Bitel. Sami Tamimi and co-author Tara Wigley are probably best known for their proximity to Israeli chef and columnist Yotam Ottolenghi. Otherwise, you are likely to have trouble tracking down some of the necessary ingredients. This newly released cookbook is full of single-layer cakes that can be whipped up in no time. Bring Back the TV Tray, Stop Using a Microwave or Oven to Reheat Pizza, Make Restaurant Leftovers Your Cooking Superpower. By Paul Kita. —Out September 29, This is a year for snacking cakes: those no-fuss, single-layer cakes that are perfectly suited to all- day grazing or nibbling alongside an afternoon coffee. Rarely do you come across a baking book that’s as rigorous as it is encouraging with exhaustive, clearly written instructions. Il Buco, which was written by Leonard with cookbook veteran Joshua David Stein, tells the same story of the low-lit, cozy interiors, of simple, personal, and seasonal Italian cuisine. Hell, a funfetti cake is in here! Readers are led through an introduction to the pillars of the cuisine (coconut milk and meat, rice, and key spices like cardamom, coriander, chile pepper, and curry leaves) before learning how to fold banana leaves and make curry powders. Charts at the front of the book show how these four sections combine to make complete desserts. It’s a celebration of contemporary New Orleans, a timeless glossary of Cajun cookery, and a careful, practical guide to gathering seasonal ingredients and preparing dishes from duck gumbo to classic pecan pie. While cuttlefish, lamb chops, and summer salads all dot the menu of Morito, in Aegan Leivaditaki is able to truly dive into the unique specificities of her native Cretan cuisine. Sep 22, 2020 Hinterhaus Productions. Muscular and tattooed, with a mustache dipping down below the corners of his lips and dark hair tied back in a ponytail, he makes an impression in just about every role he’s played in his 300-plus film career, whether it’s as a boxer in Runaway Train, the gadget-loving estranged uncle in Spy Kids, or a machete-wielding vigilante for hire in Machete. Regularly eating out in Mexican restaurants can quickly wear a hole in your budget. “They bring balm to our jagged nerves,” says Slater. Encourage their passion with a book of their own, one created just for kids. “Making carbonara, spaghetti all'amatriciana, sautéed artichokes, and porchetta over the past few weeks was a large consolation.” Roads to Rome was written by Jarrett Wrisley, a former food writer, and chef Paolo Vitaletti—together, they run an Italian restaurant in Bangkok; Roads to Rome is the result of their dining journey around Italy as research for their spot. This book is a particularly easy and appetizing path toward giving yourself a gold star in the kitchen. However, it is possible to cut back on the heat by simply reducing the number of chilies in the recipes. Miss Going Out to Restaurants? But then, it suddenly becomes real. The Mexican Home Kitchen. “Today I own eight of them.” — Brenna Houck, Sami Tamimi and Tara WigleyTen Speed, July 14. Are you ready to take taco Tuesdays to the next level? One listen of her podcast, The Lonely Hour, proves that. — Out October 6. A fourth section covers assembly and techniques, such as how to construct a tart or glaze a cake. Her recipes in those books and over at the New York Times are energetic and reliable. Inside, top-down photos of meticulously plated dishes fill entire pages and beg the question: What is that?