These volumes are worth their salt
In the past few months, I was lucky enough to see Nigella Lawson, Martha Stewart and Ruth Reichl gamely discussing their new cookbooks at the 92nd Street Y in Manhattan, and prioritized a two-hour lunchtime pitstop to Ottolenghi's London-based restaurant, NOPI, before their respective cookbooks flew happily onto my shelves.
The Cookbook by Yotam Ottolenghi and Ramael Scully, (Ten Speed Press): Showcasing 100-plus recipes from Soho-based NOPI, the collection blends Middle Eastern and Far Eastern flavors.
Star anise meets sumac and miso meets molasses in this collection of 120 new recipes.
"The Violet Bakery Cookbook" by Claire Ptak, (Ten Speed Press): The former pastry chef of Chez Panisse has taken London by storm with her perfect bakery and cafe.
Recipes are sweet and savory from pistachio, hazelnut and raspberry friands to tomato and marjoram tarts.
The result is this beautiful book that mixes nature and Reichl's effortless observations with 136 easy-to-master recipes that "saved her life."
"Mark Bittman's Kitchen Matrix" by Mark Bittman, (Pam Krauss Books): Taking a leaf out of the endless possibilities of the color wheel, former New York Times columnist Mark Bittman puts more than 700 mix-and-match recipes in your hand.
The most fantastic pie-crusts, lattice pastry and filling combos from paprika peach to cranberry sage, egg n'grogg and salt pork apple pie.