Introducing the (Rest of the) Cookbooks of Summer 2022!
It's the SUMMER COOKBOOK PREVIEW (PART TWO)!
Howdy cookbook fans!
Here at last is the second half of your summer cookbook preview! Thanks to, I dunno, supply chains and whatever the heck else going absolutely haywire around the globe, this summer has just a LOT of new cookbooks coming out. So I split the typically short summer preview in half. You can find May and June releases here:
We’ve got lots to get to today (and also uhhhh I am kind of on vacation right now, except for the part where I spent all day working on this haha. Hi Minneapolis! Hi soon Green Bay!!) SO! Without further ado, here are your July and August 2022 releases!
Today’s issue of Stained Page News is brought to you by Hardie Grant Publishing. The Miller's Daughter is a cookbook at the forefront of America's heritage grain movement with 80 glorious recipes and beautiful, candid stories that celebrate community, agriculture, sustainability, and the place of grains at every table. Author Emma Zimmerman, co-owner of Arizona’s historic Hayden Flour Mills, shares the true and captivating story of a mill restarted, of near-extinct grains rescued, and a whole host of nourishing dishes created and enjoyed along the way.
The SPN Summer 2022 Cookbook Preview, Part 2
Australian food writer Alice Zaslavsky has written just a doorstop of a vegetable cookbook with In Praise of Veg, a 450-pager with over 150 recipes dedicated to, you guessed it, vegetables. Sounds like this one might have interesting design (it’s organized by color) and features a heck of a lot of info beyond the recipes (strategies, tips, tricks, technique, etc.). Appetite, July 5.
Classically trained pastry chefs and instructors Pierre-Paul Zieher and Jean-Michel Truchelut teamed up to write The Pastry Chef Handbook, a comprehensive guide for professionals featuring step-by-step instruction. Bonus, QR codes lead to instructional videos (do people use these QR codes in cookbooks people are doing these days?). Editions BPI, July 5.
First of all, I love this cover—I feel like most cake books just feature a beauty shot of some impossibly gorgeous cake on the cover. But here instead we have just a gleeful spread of cakes, plural, and macarons and cupcakes and more. It’s fun and colorful and a little messy and I love it. Anyway! Sasha Nary is the creator of Sasha Cakes Chicago, and in her first cookbook Baking Magic she shares recipes, tips and tricks that make her cakes go viral on TikTok. Front Table Books, July 12.
More pastry! This one is from San Francisco baker Meg Ray with writer Leslie Jonath: Miette: Recipes from San Francisco’s Most Charming Pastry Shop boats “100 secret formulas” (by which I assume they mean recipes) and apparently has a cool scalloped edge detail on the pages. Yellow Pear Press, July 12.
Not a cookbook, but a collection of essays from UK food writer Ruby Tandoh: Eat Up is a book geared towards “you fall back in love with food,” with topics ranging from The Very Hungry Caterpillar to jellied eels to the wellness industry. Vintage, July 12.
Hey it’s a second volume of the Two Dollar Radio Guide to Vegan Cooking! Produced by Columbus, Ohio publisher Two Dollar Radio. I can’t tell if the two listed authors, Speed Dog and Jean-Claude van Randy, are real people or fictional characters (a little bit of both?). But I do know “Vegan Hunger Demons do not sleep” and “Randy and Speed Dog are laced up and ready for battle.” And also volume 1 was a lot of fun. So. July 12!
Acclaimed chef Clare Smyth gets her big Phaidon chef’s book in Core, named after her three Michelin starred restaurant in London. The book tells Smyth’s story as well as the restaurant’s alongside 60 “key” recipes and 70 basic recipes. August 3.
Another not-a-cookbook, Welsh Food Stories follows author Carwyn Graves as he travels through Wales meeting food producers, cooks, farmers, and more. Calon, July 20.
Pastry chef Brian Levy worked under legend Gina DePalma at NYC restaurant Babbo, and has since made a specialty of perfecting recipes that use less refined sugar and more ingredients that are naturally sweet. He shares these recipes in Good & Sweet, and if you’re expecting a lot of honey, maple syrup, coconut sugar, and the like, keep looking: Levy’s preferred sweeteners include “fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products.” Avery, July 26.
There are a lot of layers to this (someone who is a bigger Marvel nerd than I am please unravel), but I will do my best: Avengers Campus: The Official Cookbook: Recipes from Pym's Test Kitchen and Beyond by Jenn Fujikawa and Marc Sumerak is an official Marvel in-universe cookbook, meaning that it is a cookbook that exists within the fictional MCU. In our actual universe, Avengers Campus is an attraction at Disneyland, which has a cafe called Pym Test Kitchen and a bar called Pym Tasting Lab (and a couple other restaurants). But in the MCU, Pym’s Test Kitchen is a lab where Scott Lang (Ant Man) and his daughter Cassie Lang develop techniques (and presumably recipes) to use size-manipulating Pym Particles to help solve hunger around the world. So…if the book is in-universe and it’s narrated by Cassie Lang, does that mean ANT GIRL GROWS UP TO BE A COOKBOOK AUTHOR?! Please discuss. Please give me a Cassie Lang Disney+ cooking show. Please be nice if I am wrong about this, thank you. Insight Editions, July 26.
Following up 2018’s Red Truck Bakery Cookbook is The Red Truck Bakery Farmhouse Cookbook by Brian Noyes. In this book, we get recipes for comfort food from the bakery in Marshall, Virginia: think “Potato & Pesto Flatbread, Corn Crab Cakes with Jalapeño Mayonnaise, Mid-July Tomato Pie, Pork Tenderloin with Rosemary and Blueberries, Sweet Potato and Poblano Enchiladas…Lexington Bourbon Cake, Virginia Peanut Pie, and Caramel Cake with Pecans…a vegan and gluten-free Coffee Cake, Carrot & Leek Pot Pies, Mushroom-Ricotta Lasagne with Port Sauce, and …’Beetloaf’ Sandwiches.'“ Clarkson Potter, August 2.
CAKES! All about cake in The Cake Collection by Brian Hart Hoffman of Bake From Scratch magazine. 83 Press, August 2.
Honey, but make it spicy! Hot Honey Cookbook by Ames Russell with Sara Quessenberry offers over 60 recipes for what to do with it. Rock Point, August 2.
Vegan Mexican cooking from LA restaurant Gracias Madre in The Gracias Madre Cookbook. Recipes from chef Alan Sánchez include “Calabaza and Onion Quesadillas, Coliflor with Cashew Nacho Cheese, and Coffee Flan.” Vegetables! Avery, August 9.
Sweet boozy treats are the name of the game in Dessert Cocktails by David T. Smith and Keli Rivers. (I type this from the land of Supper Clubs where I intend to have several ice cream cocktails before heading back to Texas, so I am in a big dessert cocktail mood.) Pink Squirrels! Colorado Bulldogs! White Russians! More! Ryland Peters & Small, August 9.
Food historian Michael W. Twitty asks the question “How does food make the people?” In Koshersoul, he looks at the “dialogue of diasporas” that occurs in African-Jewish cooking and discusses individual culinary journeys with other Jews of Color. Also, I was ready to tag this not-a-cookbook but am delighted to report it contains about 50 recipes! Amistad, August 9.
Art and cocktails come together in Cocktails, a Still Life. Paintings by artist Todd M. Casey, words and recipes by Christine Sismondo and James Waller. Running Press, August 16.
I loved Paulina Chesnakova’s 2020 book Hot Cheese (just, like, truly a perfect topic for a single subject cookbook), so I am excited to see she has a new book coming out, this time looking at Everyday Cake. Cake! Layer cakes, bundt cakes, sheet cakes, etc. Sasquatch, August 16.
Oxford, Mississippi chef Vishwesh Bhatt explores the flavors of India, the American South, and the places where they overlap in I Am From Here. Recipes include “Khichadi, custardy rice pudding, Stewed Gujarati-Style Black-Eyed Peas…Roast Chicken and Citrus-Herb Rice Salad [and] Grilled Pork Tenderloin with Tandoori Spices.” Norton: August 16.
And here’s the cookbook tie-in for the PBS show The Great American Recipe; read more about both in the post I wrote when they were announced. (This is the only cookbook cover I’ve ever seen that is actively trying to not spoiler a show, ha.) BenBella, August 16.
Halo: The Official Cookbook, based on the video game, is here to help you feed an army. By Victoria Rosenthal. Insight Editions, August 16.
Colorado bartender Bryan Paiement dives deep into whiskey with The Little Book of Whiskey Cocktails. University Press of Kentucky, August 23.
Lebanese chef and cookbook author Barbara Abdeni Massaad shares 100 signature dishes from her hometown in Forever Beirut. Absolutely gorgeous photography and a foreword by José Andrés, money raised by the book goes to the Lebanese Food Bank to help families struggling due to the economic collapse following the 2020 explosions in the Port of Beirut. Interlink, August 23.
New York chef Danny Bowien is back, this time with co-author JJ Goode, in Mission Vegan. I’m not really sure how to describe the dishes other than list a bunch (the jacket copy calls them “uniquely American”): “pasta pomodoro…buckwheat noodles topped with neon-pink dragonfruit ice…one fried rice [that] is inspired by veggie sushi hand rolls and another [that] is a mash-up of his favorite Thai takeout and Jose Andres’ Spanish tortilla…kimchi [made with] habanero, pineapple, and the seasoning packets from instant ramen.” I dig it. Ecco, August 23.
A Dish for All Seasons by Melbourne writer Kathryn Pauline seems like it could be a workhorse in the right home cook’s kitchen: 26 recipes, each with 4 seasonal variations. Chronicle, August 23.
Yasmin Fahr is back with a follow-up to 2020’s Keeping it Simple: her new book Boards and Spreads offers 65 recipes for grazable, sharable boards and platters. Clarkson Potter, August 23.
Korean Cuisine is an illustrated guide to the foods of Korea, with words by Paris-based author Luna Kyung and drawings by illustrator Ahnji (who, luckily for us, posted a lil preview of the French-language version here). Firefly, August 30.
A history of Japanese food in America, from grocery store sushi to hipster ramen and beyond, in Tabemasho: Let’s Eat! by Gil Asakawa. (I believe not-a-cookbook but don’t quote me on that.) Stone Bridge Press, August 30.
Modern Jewish Comfort Food is a sweet-and-savory take on, well, modern Jewish comfort food from Shannon Sarna, author of 2017’s Modern Jewish Baker. Recipes include “Basic Tomato & Pepper Shakshuka…Classic Potato Latkes, Beet & Carrot [Latkes,] and Summer Corn Zucchini [Latkes]…a multitude of dumplings reflect the range of the Jewish diaspora…Israeli-Style Yeasted Rugelach [and] Funfetti Macaroons.” Countryman, August 30.
From the author of 2019' hit Simple Cake comes another simple take: Simple Pasta by Odette Williams is here to clean out your fridge, save dinner, and make some tasty, tasty pasta dishes. Ten Speed, August 30.
Oh HELLO TEXAS! Here’s Houston chef Anita Jaisinghani of Pondicheri with Masala, an exploration of spices and how they function in a dish. Recipes include “Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.” Yum. Ten Speed, August 30.
Serious bread book alert: Flour Power by Tara Jensen is split into two parts, with the first half dedicated to an intensive workshop on technique, and the second section full of recipes divided by flour and type of bread. Clarkson Potter, August 30.
Is the Miette book a rerelease? I remember the first one. It was a cool little book that seemed to hit when cupcakes were taking over the world.