2021 Spring Cookbook Preview, Part 2


SPN 2021 Spring Cookbook Preview: March

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Rice: A Savor the South Cookbook by Michael W. Twitty

Savor the South is a book series from UNC Press that focuses on various staples of Southern cuisine: there’s a volume on Pie, there’s one on Sunday Suppers, there’s one on Barbecue. This latest is of particular interest as it comes from food historian Michael W. Twitty, author of The Cooking Gene: A Journey Through African American Culinary History in the Old South. Here Twitty examines rice, including its “culinary history and African diasporic identity” across the south, including 51 recipes. UNC Press: March 1.

The Noble Rot Book: Wine from Another Galaxy by Dan Keeling and Mark Andrew

With more people drinking wine these days, and more people drinking weirder wine especially, isn’t it time for wine books to get a little less…stuffy? Bring on The Noble Rot Book, from London wine bar/magazine Noble Rot. The design is fun and loud, the writing lively and, you know, comprehensible. A wine book for actual humans. Quadrille: March 2.

My Shanghai : Recipes and Stories from a City on the Water by Betty Liu

2020’s trend of focusing on specific cities and regional cuisines continues! Here Betty Liu takes a seasonal approach to the dishes she grew up eating, as well as some of her own creations—seasonality is “the essence” of Shanghainese cooking, she writes. Liu also shot the book, and the lovely photos of Shanghai will scratch a travel itch. (She’s also training to be a surgeon, no big deal. Many talents!) Harper Design: March 2.

Eat Cool: Good Food for Hot Days by Vanessa Seder

WHEW I am glad this book exists. There is serious strategy to cooking during peak heat, both in not heating up your kitchen and making food you actually want to eat when it’s hot out. This cheerful collection guides you through the hottest months of the year in tasty style. Rizzoli: March 2.

Simply Julia : 110 Easy Recipes for Healthy Comfort Food by Julia Turshen

She’s back! Here’s Julia Turshen with her fourth solo cookbook, and this time around focusing on healthy comfort food. Something I could certainly use this time of year! Chapters focus on “weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more,” and the book is punctuated with “Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier; Seven Ways to Use Leftover Buttermilk; Seven Ways to Use Leftover Egg Whites or Egg Yolks.” Harper Wave: March 2.

Mister Jiu's in Chinatown : Recipes and Stories from the Birthplace of Chinese American Food by Brandon Jew with Tienlon Ho

San Francisco restaurant Mister Jiu’s contemporary spins on Chinese American food earned it a Michelin star, and here chef Brandon Jew shares his innovative dishes like “Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie.” Ten Speed: March 9.

The Twisted Soul Cookbook : Modern Soul Food with Global Flavors by Deborah VanTrece

Atlanta chef Deborah VanTrece opened Twisted Soul Cookhouse & Pours in 2014 serving her spin on soul food, inspired by her childhood in Kansas City and subsequent travels around the world. 100 recipes showcase her cooking, including dishes like Red Bean Risotto with Tasso and Andouille Red Eye Gravy, Spicy Pig Ear Salad, Paella Macaroni, and Duck Fat Grits Croutons (!). Rizzoli: March 16.

Sheet Pan Everything: Deliciously Simple One-Pan Recipes by Ricardo Larrivee

Does what it says on the tin! Sheet pan everything: yes. Appetite by Random House: March 16.

Rodney Scott's World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie

YES! I have been waiting for this one: Charleston’s king of whole hog barbecue Rodney Scott is out with his first cookbook. Written with Lolis Eric Elie, the book tells Scott’s story and provides recipes for all kinds of barbecue, just in case your whole hog is a little large for you. Photos by Jerrelle Guy (Jubilee, Black Girl Baking) mean it’s sure to be a stunner, too. Clarkson Potter: March 16.

Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream  by Tung Nguyen, Katherine Manning and Lyn Nguyen, with Elisa Ung

Named for its signature mango and peppercorn sauce, this cookbook tells the story of Miami restaurant Hy Vong, and the two women behind it: chef Tung Nguyen, who came to the US as a refugee from Vietnam and found herself in the home of Katherine Manning. More of a memoir-with-recipes than a true cookbook, but it’s a great story. Chronicle: March 16.

Mustard: A Treasure from Burgundy by Bénédicte Bortoli

Mustard is great, here is a whole book about French mustard, including recipes that use said French mustard from chefs. Careful you don’t accidentally buy the French-language edition (unless you read French, obvs.) La Martiniere/Abrams: March 23.

Super Natural Simple: Whole-Food, Vegetarian Recipes for Real Life by Heidi Swanson

I got a PDF of this book a week or so ago, and I am not kidding when I say it was like being tossed a life preserver. After months of lockdown cooking (and a few weeks of cream-leadened French food for book club), I am ready to make whatever healthy, simple, vegetarian, endlessly customizable dinners Heidi Swanson tells me to. Ten Speed: March 23.

Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs by Guillermo Pernot and Lourdes Castro

Chef Guillermo Pernot of Philadelphia restaurant Cuba Libre and food writer Lourdes Castro tour the island’s famous paladares, private restaurants. This is a travel journal that combines recipes from both the accomplished chefs they meet along the way and Pernot’s recipes from his restaurant. Rizzoli: March 30.

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SPN 2021 Spring Cookbook Preview: March

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