Pistachio power, Cali-Baja seasonings and Jew-ish noshes are just a few of the culinary delights in the pages of upcoming cookbooks.
“This is my third cookbook about nuts. You can imagine the jokes that family and friends continue to ‘crack’ about my passion for them, yet I continue. Why? I’m captivated by their history, taste, botanical beauty, endless culinary uses and portability. I love the idea that something so small can pack so much flavor, crunch, and nutrition.
The New Yorker describes his sophomore book as a deeper exploration of his Jewish — or rather Jew-ish — identity. You’ll find Cohen’s challah recipe, for example, with variations for chall-zones, pletzel, monkey bread, babka and sufganiyot, alongside a whole chapter of flavored schmear varieties to pair with bagels.“‘Are you hungry?’ is always one of the first questions any Jewish mother or grandmother will ask you, posed in a tone both equally loving, worrisome and aggressive.
Council’s grandmother was a soul food chef, teacher and activist in the Civil Rights movement, and she draws upon this legacy in her culinary practice today. The result is a cookbook that’s at once inspiring, educational and delicious with recipes that range from a Glori-Fried Chicken Biscuit Sandwich to“In my research into biscuit books, none highlighted the contributions of Black bakers and chefs, yet my entire education on this subject has been guided by Black hands.
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