Introducing the Cookbooks of Summer 2022!
It's the SUMMER COOKBOOK PREVIEW (PART ONE)!
Howdy cookbook fans!
WELL. Normally the summer cookbook preview is the shortest one of the year. Normally this issue takes me a day or two to throw together. But this year—whether due to shipping delays or supply chain issues or the stars aligning or who knows what—there are a heck of a lot of cookbooks coming out this summer. What that means: you get two summer cookbook preview issues. This preview contains May and June releases; you’ll get July and August next week. Which is very exciting! A lot of them seem like they’re gonna be really great! Time to get cooking.
Before we get started, though, I did want to share this super fun interview I did with Adam Roberts aka The Amateur Gourmet about our cookbook collections. Well, actually, we did two: one where we go on for almost an hour about the cookbooks we love, and another where he peppered me with some honestly kind of hard questions about stuff like what cookbooks I think are overrated (!) and what cookbooks I would save in a fire (!!). (That one’s for Adam’s paying subscribers only.) Go, read! And if you’re reading Stained Page News for the first time thanks to hearing about it on Adam’s podcast, welcome! Let’s talk cookbooks!
And now, presenting (half) of the cookbooks of summer 2022. For part two, July and August release, right this way:
The Stained Page News Summer 2022 Cookbook Preview is brought to you by Hardie Grant Publishing. In On The Himalayan Trail, Indian food writer and chef Romy Gill tells the story of Kashmir and Ladakh's unique and tantalizing cuisine, sharing over 80 extraordinary recipes that can be recreated in your own home kitchen. Kashmiri cuisine is one of the most delectable cuisines in India, and Romy’s recipes shine a light on this magnificent, little-known cuisine, celebrating its land, its ingredients and its heritage.
The Stained Page News Summer 2022 Cookbook Preview
Snacks are a big theme for Summer 2022, and here’s cookbook author Jessie Sheehan (The Vintage Baker) with Snackable Bakes. 100 recipes for “snackable sweets” including Peppermint Stick No-Churn Ice Cream, Summer Peach Fritters, Extra Crumb Snacking Cake, Deeply Chocolaty Baked Donuts with Buttermilk Glaze and Sprinkles. May 3, Countryman.
The Ultimate Japanese Noodle Book by Masahiro Kasahara will teach you the ins and outs of ramen, udon, soba, hot pot and more. May 3, Tuttle.
All about bourbon, from building a home bar to cocktail recipes and more, in Bourbon Is My Comfort Food by Heather Wibbels. May 3, University Press of Kentucky.
Snacks! Snacks for Dinner, to be specific, by Lukas Volger (Bowl, Start Simple). For the grazer in your life. May 3, Harper Wave.
Excited for this one: Rick Martínez, former Bon Appetitster and current *checks notes* “host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat series,” explores the seven regions of Mexico through 100 recipes in Mi Cocina. Also I recently learned he’s from Austin! Hooray. May 3, Clarkson Potter.
From Ottawa ice cream shop The Merry Dairy comes Great Scoops: Recipes from a Neighborhood Ice Cream Shop by Marlene Haley and Amelia Ryan. Nut-free recipes for both dairy and vegan ice creams, with flavors including hibiscus & passion fruit, bourbon black cherry, and triple chocolate and caramel popcorn. Plus toppings, cookies, and more. Figure 1, May 3.
What’s up North Carolina! Edible North Carolina, edited by Marcie Cohen Ferris, collects recipes from chefs, writers, farmers and more for a portrait of the state’s food today. Contributors include Vivian Howard, Sandra Gutierrez, Cheetie Kumar, Ronni Lundy, Ricky Moore, Kathleen Purvis, Andrea Reusing, and Bill Smith. And many more! University of North Carolina Press, May 3.
It’s a coffee table book about coffee! Let There Be Coffee is by Emanuel Ryklys, proprietor of Crooked Nose & Coffee Stories in Vilnius, Lithuania, shares history, science, and technique for the coffee lover. Two Silences, May 10.
Just a sweet little single subject on Onigiri from the folks behind Paris restaurant Gili-Gili, Ai Watanabe and Samuel Trifot. Viz Media, May 10.
Korean home cooking from a chef largely known for his work in New York fine dining: Learning Korean by Peter Serpico splits the difference, using techniques drawn from “decades of professional cooking experience” and applying them to Korean comfort food like kimchi, gamjatang, roast chicken, and more. Norton, May 10.
Gilmore Girls fans! Gilmore Girls: The Official Cookbook by Elena Craig and Kristen Mulrooney is coming your way. I am informed there are multiple restaurants in this show so presumably that’s the recipe angle. Insight Editions, May 10.
Normally this kind of high-end Scotch coffee table book doesn’t really do it for me, but this one sounds pretty cool. Photographer Ernie Button developed a lighting technique for The Art of Whisky to capture “the intricate patterns formed in the residue at the bottoms of (almost) empty whisky glasses.” The book features photographs in this style of 100 different single malts, along with some background and tasting notes on each. Chronicle, May 10.
You like spritzes, I like spritzes, author Danielle Centoni likes spritzes enough she wrote Just a Spritz, featuring low- and no-alcohol spritz recipes. Artisan, May 10.
Grilling vegetables with chef Francis Mallmann in Green Fire! Artisan, May 10.
Explore the nutty world of vegan uses for nuts in Let’s Go Nuts by Estella Schweizer and Winifried Heinze. Prestel, May 10.
I’ve been looking forward to this one! My America by Kwame Onwuachi with Joshua David Stein looks at the foods of the African diaspora in 125 recipes. Interwoven are tales of Onwuachi’s travels, which will be a treat for fans of his 2020 memoir, Notes from a Young Black Chef. Knopf, May 17.
Everyday French Cooking by Wini Moranville will bring scallop chowders, Provençal beef stews, and lemony creme brûlées into your kitchen. Harvard Common Press, May 17.
Local, seasonal cooking, Canadian style: Peak Season by Deirdre Buryk divides Ottawa’s harvest into 12 monthly chapters, featuring recipes for dishes like Apricot BBQ Sticky Ribs, Baking-Sheet Coq au Vin, and Crispy Salmon on Cantaloupe Ribbons & Salty Potato Crisps. Appetite, May 17.
New York City barbecue from former fine dining chefs Matt Abdoo and Shane McBride in Pig Beach BBQ Cookbook! The book, like their restaurants, explores both traditional American-style barbecue and global influences for recipes including Buffalo Chicken Wings, Smoked Beef Brisket, Za’atar Rubbed Leg of Lamb, and Yuzu Glazed Smoked Duck. Harvest, May 17.
It’s everything MUSHROOMS in chef Becky Selengut’s Shroom. 75 recipes for fungi, each with a wine pairing from Selengut’s sommelier wife, April Pogue. Andrews McMeel, May 17.
YouTuber Sam the Cooking Guy aka Sam Zien is out with his second book, Sam the Cooking Guy: Between the Buns. If it can be squeezed between carbs it’s here, from sandwiches to tacos to burgers to hot dogs and more. Countryman, May 17.
Grains are still a hot topic for summer 2022, and I’m particularly excited about Emma Zimmerman’s The Miller’s Daughter. From the daughter half of the father-daughter team that runs Arizona’s Hayden Flour Mills, this book explores the mill’s rare and ancient grains through recipes like chickpea cookies, pink polenta with crispy pancetta, sprouted barley salad, farro crust tart, and white sonora berry salad, all while telling the story of how the mills came to be. Hardie Grant, May 17.
Not going to elaborate too much on Romy Gill’s On the Himalayan Trail as it’s the sponsored ad for this issue and you can read about it up top, but I will say I adore the cover. Hardie Grant, May 17.
Seared, from UK live-fire expert Genevieve Taylor, is divided in two parts— Beast and Bird—which are then further divided into two parts each—slow and fast. A comprehensive guide to grilled meats. Hardie Grant, May 17.
Nick Fisher, the YouTuber behind Cocktail Chemistry, shares recipes for cocktails paired to TVs and movies in Cocktail Chemistry. Simon Element, May 17.
Vegan recipes from Icelandic chef Solla Eiríksdóttir in Vegan at Home. The book includes recipes for 75 vegan basics (tofu, nut butter) and 70 recipes for how to deploy them in dishes (Vegetable Tagine, Sweet Potato and Smokey Lentils, Spicy Strawberry Pavlovas). Phaidon, May 18.
Nutmeg fans! The Nutmeg Trail by Eleanor Ford has you covered, with over 80 recipes for dishes like garlic clove vegetable curry, jasmine tea-smoked chicken, and Indonesian seafood gulai. The book also explores signature spice blends and pastes from around the world, including Indian garam masala, Lebanese seven spice, French quatre epices, Moroccan ras el hanout, and Middle Eastern baharat. Apollo, May 24.
Kosher dishes for entertaining from Kim Kushner in Modern Table. Recipes include super casual weeknight offerings on up to Shabbat feasting. Figure 1, May 24.
Former Bon Appetitster Andy Baraghani is out with his first book, The Cook You Want to Be. An interesting concept I haven’t seen before, this book seeks to help home cooks “hone their own cooking style” through essays and recipes with inspiration for riffing. Of course, Baraghani also shares plenty of his own cooking style in dishes like “Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken.” Lorena Jones, May 24.
Grilling, smoking, and wine: the equation for a summer evening well-spent. In Fire + Wine, Portland, Oregon pitmaster Sean Martin and sommelier Mary Cressler combine all three in 75 recipes with recommended wine pairings. Sasquatch, May 24.
In time for Juneteenth comes Nicole A. Taylor’s Watermelon and Red Birds, a collection of recipes for Black celebrations. Recipes include “Afro Egg Cream and Marigold Gin Sour…Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, …Roasted Nectarine Sundae, and Radish and Ginger Pound Cake.” There’s also a guide to BIPOC-owned producers offering hot sauces, jams, spices, and more. Simon & Schuster, May 31.
The Book of Hops by Dan Disorbo explores the vital ingredient that gives beers much of their flavor. Full of science, history, and beer recommendations. Ten Speed, May 31.
Melina Hammer of Hudson Valley B&B Catbird Cottage has written A Year at Catbird Cottage, full of the dreamy, seasonal recipes she cooks and serves guests: “wild Salmon Gravlax, Scallop-Shiso Ceviche, Buttery Scrambled Eggs and Chanterelles, Sour Cherry Pie, or a fall-apart persimmon served with triple-cream cheese and freshly baked sourdough bread.” My kingdom for a sour cherry pie right now. Ten Speed, May 31.
Cocktail trailblazers, 70 recipes and a lot of history in Black Mixcellence, a “collective of mixologists and their signature cocktails” by writer Tamika Hall and mixologist Colin Assare-Appiah. Kingston-Imperial, June 7.
Hanady Nabut, of the blog Hanady Kitchen, has written Mediterranea, 60 recipes inspired by her Palestinian and Spanish heritage. Page Street, June 7.
After winning the Food Network show Guy’s Big Project, Mark Anderson and Ryan Fey wrote a cookbook: The Best Grilling Cookbook Ever Written by Two Idiots (which I can only assume is an accurate title). Page Street, June 7.
To be completely reductive, Caesars are a cocktail enjoyed by Canadians that is sort of like a Bloody Mary, but clammier. The new book Caesar Country by Aaron Harowitz and Zack Silverman goes into much more detail, providing recipes from bartenders and chefs across Canada and the story of traveling to collect all the recipes. Appetite, June 7.
Top Chef Canada fave Adrian Forte shares 100 of his signature Afro-Caribbean dishes in Yawd. (IDK I guess this is the Canada section of this book preview.) Dishes include traditional recipes and Forte’s own creations, including “Coconut Fried Chicken, Spiced Steamed Fish, Rasta Pasta…Pepper Shrimp Paella…Ackee & Saltfish Fritters…Okra Pilaf…Oxtail Gnocchi [and] Jerk-Marinated Chicken Coq au Vin.” Appetite, June 7.
Chef Germán Lucarelli explores the world of Argentinean open fire cooking in The Lost Fire Cookbook. Includes 75 recipes, tips on building fires, cultural background, and more. Cider Mill Press, June 7.
Veteran Italian cookbook author Emiko Davies (Florentine, Tortellini at Midnight) sets her sights on Venice in Cinnamon and Salt. Specifically, the book looks at the Venetian tradition of ciccheti, small snacks and side dishes. Hardie Grant, June 7.
I asked writer Emma Janzen why you should be excited about the new book The Bartender’s Manifesto, which she wrote with mixologist Toby Maloney of Chicago’s The Violet Hour: “It's not your average "cocktail bar recipe book"…it's a wild and beautiful deep dive into what it takes to be an outstanding cocktail creator and hospitality pro. OK yes, there are recipes from The Violet Hour in there, plus insights from the bar's most famous alumni and all of that is valuable and wonderful, but at its core, the book celebrates and shines a light on the *process* of inventing cocktails in all of its bitters-soaked glory. Plus, Toby is one of the most entertaining people I've ever known and his stories are stuffed full of fun and wonder, so I think everyone from seasoned vets to total novices can find something to love in the book.” Excellent. Clarkson Potter, June 14.
Operation BBQ Relief is an organization that mobilization volunteer grillers and smokers to go feed people after disasters, and now they have a cookbook! Grilling with Golic and Hays: Operation BBQ Relief Cookbook by Stan Hayes and Mike Golic shares the recipes contributed by sports stars and chefs. Andrews McMeel, June 14.
Bali-based food writer Tjok Maya Kerthyasa and chef I Wayan Kresna Yasa share the food of their country in Paon: Real Balinese Cooking. Chapters are divided into groupings based on ingredients and uses, and explore the diversity of Balinese cuisine: Foundations; From the Fields; From the Land; From the Sea; From the Pasar; and Rare and Ceremonial. Hardie Grant, June 14.
Hey look, one of the cookbooks at the bottom of the ocean has returned for a delayed-but-delightful June release date! Turkey and the Wolf (which doesn’t seem to be available on Bookshop but you can find a bunch of other places to order it here) by Mason Hereford with JJ Goode will be out, for real for real (knock on wood), on June 21. Ten Speed.
Someone was just asking me recently for a recommendation for a beginner fermentation book, and they might be well-served by Fermenting Made Simple by Emillie Parrish. 80 recipes that don’t require special equipment, plus all the info you need on sanitation and set up and whatnot. Touchwood, June 21.
The Maine Bicentennial Cookbook did so well they’re releasing a volume two: all the blueberry and lobster recipes you could want will be in Maine Community Cookbook Volume 2, edited by Margaret Hathway and Karl Schatz…at least until demand calls for a volume 3. Islandport Press, June 21.
I’m going to be honest and say I am not entirely sure what all is going on in Please Wait to Be Tasted, the cookbook from Hudson, New York restaurant (…and art project? theater?) Lil Deb’s Oasis, but it sure looks like fun. Chefs Carla Kaya Perez-Gallardo and Hannah Black share their “bright, welcoming, rainbow-colored, LGBTQ+ inclusive community, where guests are treated to ‘hot, sticky, juicy, moist fever dreams of flavor.’” More concretely, recipes include “Ceviche Mixto with Popcorn; Charred Octopus in the Ink of Its Cousin, Sweet Plantains with Green Cream, Abuela's Flan, and more.” Princeton Architectural Press, June 21.
In Kin Thai, London chef John Chantarasak shares his unique spin on Thai food, sharing lesser-known dishes and exploring the Western ingredients that have been incorporated into certain aspects of Thai cuisine. Hardie Grant, June 21.