Feature

This Month’s Best New Cookbooks: December 2013

Every month PBS Food highlights a handful of cookbooks that will be released during the month. This month’s batch looked too good to not have them grace our bookshelves.

Check Out the Cookbooks on Our List

Feasting with Bompas and ParrFeasting with Bompas & Parr by Sam Bompas and Harry Parr

Available: December 1, 2013

Following up their utterly original take on cocktails, Bompas & Parr offer another glimpse into the world they know best–exciting and original ways to enhance the dining experience.

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The Art of French PastryThe Art of French Pastry by Jacquy Pfeiffer and Martha Rose Shulman

Available: December 3, 2013

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macaroons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.

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Happy HerbivoreHappy Herbivore Light & Lean by Lindsay S. Nixon

Available: December 3rd, 2013

With easy, no-fuss recipes, the bestselling Happy Herbivore cookbooks show how easy, affordable, and delicious eating healthy can be. Now, in her latest cookbook, Happy Herbivore chef Lindsay S. Nixon provides recipes that put a special emphasis on weight-loss and a set of exercises that, like her recipes, are quick, easy, and produce great results.

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Proper Pub FoodTom Kerridge’s Proper Pub Food by Tom Kerridge

Available: December 17, 2013

The king of beautiful pub food has collected all of his best ideas into this proper cookbook, ready to warm the world on a grey day and restore the nation’s good mood. Tom Kerridge’s idea of food heaven isn’t fussy gastronomy; it’s proper ‘man food’ with Michelin star magic, including breakfasts that keep you smiling for the whole day, indulgent long lunches, teatime temptations, seasonal snacks and heart-warming suppers.

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Tartine BookTartine Book No. 3: Modern Ancient Classic Whole by Chad Robertson

Available: December 17, 2013

The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson’s search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites.

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