Off the Eaten Path: The Season's Newest Cookbooks

With each season comes opportunities to try new cookbooks. Here a few you may not have heard about but are worth a look:

People's Pops by Nathalie Jordi, David Carrell and Joes Horwitz. Brooklyn owners of People's Pops share their treasures just in time for summer. Kids and adults can stay cool and refreshed making locally sourced & healthy ingredients.


Marshmallow Madness: Dozens of Puffaliscous Recipes by Shauna Sever. Make your own marshmallows?The taste is substantially better and you can tweak flavors to suit your palette. Recipes go a bit beyond basic (vegan vanilla) to boozy (fuzzy navel anyone?) to way out there (bubble gum? or maple bacon?). Try something new for friends who will never forget your contribution to the s'mores.


Salads: Beyond the Bowl by Mindy Fox. If you eat a lot of salad, or want to, this is the book for you. Vegetables, fruits, legumes, grains, game, nuts, poultry, beef, seafood, spices, seeds all find places in these salads. Whether you visit a farmer's market, grow your own, belong to a CSA or grab what you need at your supermarket you will find new combinations to savour.


Sip and Savor, Drinks for Party and Porch by James T. Farmer. With or without alcohol get the party started with unforgettable, pizazzy concoctions perfect for pitchers, pints or parfaits. Delight in tasty recipes including raspberry mint tea, spicy apple cider, mango lassi, peach julep, and strawberry blonde milkshake.


The Book of Kale: The Easy-to-Grow Superfood 70+ Recipes by Sharon Hanna. You've heard about it, you've walked past it at the grocery store, you've seen it as a garnish. Now is the time to try this uber-healthy green (10 minerals, 14 vitamins, 18 amino acids plus fiber). This garden to kitchen guide will help you and those you love, love, love enjoy this stuff called Kale.


Slow Fire, the Beginner's Guide to Barbecue by Ray Lempe. Dr. BBQ teaches you how to you become the pitmaster. The basic equation is: a lesser cut of meat + a rub + a long, slow fire + a sauce = intensely flavored fare.

Rebecca @ Central

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This page contains a single entry by Jacki published on June 15, 2012 7:23 AM.

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