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This Month’s Best New Cookbooks: May 2013

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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 including a healthy cookbook from Chef Art Smith.

Check Out the Cookbooks on Our List

Healthy ComfortArt Smith’s Healthy Comfort by Art Smith

Available: May 7, 2013

Chef Art Smith puts the power of healthy living within your reach with these delicious dishes. Discover some of the great recipes he created on his journey to health and wellness, and then prepared for his celebrity clients. Bestselling author, Top Chef favorite, and award-winning chef Art Smith was discovering new innovations in the kitchen, including his beloved cuisine of the South, but neglecting to take care of himself.

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WholeWhole: Rethinking the Science of Nutrition by T. Colin Campbell’

Available: May 7, 2013

T. Colin Campbell’s The China Study definitively answered the question, what should we eat to optimize our nutrition and our health? Backed by the most extensive study of nutrition ever conducted, it gave us a simple but powerful answer: a diet based on whole, plant-based foods.

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River Cottage VegRiver Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall

Available: May 14, 2013

A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes.

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Southern Vegetarian CookbookThe Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table by Justin Fox Burks and Amy Lawrence

Available: May 14, 2013

Anyone not adequately acquainted with the South’s true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn’t the South one big feast of meaty indulgence? Don’t vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate.

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Salt Block CookingSalt Block Cooking by Mark Bitterman

Available: May 28, 2013

A precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking. Himalayan salt blocks, for years the stuff of Iron Chef panache, are today available at specialty retail stores around the world. And the market is growing. This is the first book to address this subject, along with 70 recipes designed for using this unique cooking tool.

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