Batali, Mario & Jim Webster. America—Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers. Grand Central Life & Style. Oct. 2014. 302p. ISBN 9781455584680. $35; ebk. ISBN 9781455584697. lib. ebk. ISBN 9781455531349. COOKING
Five-time James Beard award winner Batali has 24 restaurants, nine cookbooks, countless television shows, and New York’s immense Eataly marketplace to his name, but in the cooking-world hierarchy he places all his bets on local farmers. Here he celebrates farmers from coast to coast. With a 100,000-copy first printing and publicity in 14 of the local markets featured in the book.
Bittman, Mark. How To Cook Everything Fast: A Better Way To Cook Great Food. Houghton Harcourt. Oct. 2014. 1056p. ISBN 9780470936306. $35; ebk. ISBN 9780544333406. COOKING
New York Times food columnist Bittman offers a different kind of cookbook, one that breaks down how to choose and prepare ingredients so that home cooks can make great dishes in 45, 30, or even 15 minutes. With over 2,000 recipes and hardly a prepared food in sight; the recipes include highlighted sections showing what a helper can do to speed things up. I saw a demo; it works. With a 150,000-copy first printing.
Cowin, Dana. Mastering My Mistakes in the Kitchen: 55 Great Chefs Teach Me How To Cook. Ecco. Oct. 2014. 272p. ISBN 9780062305909. $34.99. COOKING
Editor in chief of Food & Wine, Cowin shines in the cooking world. But she confesses that heretofore she wasn’t much of a cook, actually making a mess of meals. Then she enlisted all-star chefs like Alice Waters, Jacques Pépin, and Lidia Bastianich to give her the skills she needed to make the 100 recipes here—with guaranteed high flavor. With a 75,000-copy first printing; a featured author at LJ’s forthcoming Day of Dialog,
Garten, Ina. Make It Ahead: A Barefoot Contessa Cookbook. Clarkson Potter. Oct. 2014. 272p. ISBN 9780307464880. $35. COOKING
Garten, the Emmy Award-winning host of the Barefoot Contessa television show on Food Network and a New York Times best-selling author, offers her ninth cookbook that shows busy cooks how to get meals ready in advance.
Greenspan, Dorie. Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. Houghton Harcourt. Oct. 2014. 496p. ISBN 9780547724249. $40; ebk. ISBN 9780547708324. COOKING
James Beard and IACP Cookbook of the Year Award winner, Greenspan made her name with books like Around My French Table. Here she keeps up the French theme with 180 recipes, divided into chapters from “Plain and Simple Cakes” to “Tarts, Galettes, Tartelettes, and Tourtes,” that she’s gleaned from French cooks (one even comes from her hairdresser). With a 75,000-copy first printing.
Iuzzini, Johnny with Wes Martin. Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking. Clarkson Potter: Crown. Oct. 2014. 352p. ISBN 9780547708324. $40; ebk. ISBN 9780770433703. COOKING
Not just a recipe book for over 150 sweet treats, this work teaches you the skills you’ll need to bake anything, providing a veritable baking course by dividing chapters by technique. From a James Beard Award winner who served as executive pastry chef of the New York’s celebrated Jean-Georges for ten years; a featured author at LJ’s forthcoming Day of Dialog.
Oliver, Jamie. Jamie’s Comfort Food. Ecco. Oct. 2014. 352p. ISBN 9780770433703. $34.99. COOKING
Great Britain’s highest-grossing author after J.K. Rowling and James Patterson, Oliver crosses the pond nicely; Jamie’s Food Revolution sold over 200,000 copies in hardcover and 70,000 in paperback in this country. Being published simultaneously with the UK edition for the first time, Oliver features comfort food for celebratory times, ranging from gyoza with crispy wings to sticky toffee pudding. With a 100,000-copy first printing.
Page, Karen (text) & Andrew Dornenburg (photogs.). The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs. Little, Brown. Oct. 2014. 576p. ISBN 9780316244183. $40; ebk. ISBN 9780316244176. lib. ebk. ISBN 9780316365802. COOKING
Ranging from açaí to zucchini blossoms, this compendium shows how to use plant-based whole foods not simply for health but to make your meals more flavorful. From the two-time James Beard Award-winning author who brought us The Flavor Bible.
Peternell, Cal. Twelve Recipes. Morrow. Oct. 2014. 240p. ISBN 9780062270306. $26.99. COOKING
Just 12 recipes from the chef of Alice Waters’s celebrated Chez Panisse in San Francisco? Actually, this is a cooking course, based on instructions that Peternell gave over the phone to his college-freshman oldest son, realizing that despite all those scrumptious meals at home the young man had no idea how to cook. Starting with basics like toast, eggs, and beans, then moving right up to pasta, meat, cake, and more; with a 100,000-copy first printing.