Feature

This Month’s Best New Cookbooks: July 2014

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

Ice Creamery CookbookThe Ice Creamery Cookbook by Shelly Kaldunski

Available: July 1, 2014

The Ice Creamery Cookbook features more than 40 tempting recipes for a wide range of frozen desserts from the traditional to the unexpected. With tips for using either homemade or store-bought ingredients to personalize your desserts.

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How to Love WineHow to Love Wine by Eric Asimov

Available: July 1, 2014

In How to Love Wine, New York Times wine critic Eric Asimov examines why the American wine culture produces anxiety and suggests how readers can fearlessly develop a sense of discovery and wonder as they explore and enjoy the diversity and complexity of the world of wine. With warmth, candor, and intelligent authority, Asimov interweaves his professional knowledge and insights with engaging personal stories of his lifelong love affair with wine.

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Natural WineNatural Wine by Isabelle Legeron MW

Available: July 1, 2014

Do you know what’s in your wine? Wine-making has become ever-more unnatural, from the use of blanket crop-spraying in vineyards, to the over-use of sulfites, but finally someone is doing something about it. Isabelle Legeron MW, otherwise known as That Crazy French Woman, is leading the campaign for natural wine – wine made as nature intended.

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Better from Scratch CookbookThe Better from Scratch Cookbook by Ivy Manning

Available: July 8, 2014

This go-to guide features 60 delectable recipes inspired by everyday food products we tend to buy. From homemade granola and jams to condiments and kimchi, this cookbook is full of easy recipes, helpful tips, and clever ideas for making these favorite items at home.

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The Banh Mi HandbookThe Banh Mi Handbook by Andrea Nguyen

Available: July 8, 2014

50 recipes of the Vietnamese sandwich ranging from classic fillings to modern combinations. Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread.

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