Feature

This Month’s Best New Cookbooks: September 2012

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Every month PBS Food highlights five food books and cookbooks that will be released during the month. In September, we are proud to announce that one of our own food bloggers, Jenna Weber, has a book coming out about her time in culinary school and beyond! Check out what other new picks are gracing our bookshelves this month.

Check Out the Cookbooks and Others on Our List

White Jacket RequiredWhite Jacket Required by Jenna Weber

Available: September 4, 2012

PBS Food’s own Fresh Tastes food blogger Jenna Weber is releasing her first book in Sepember chronicling her time in culinary school at Le Cordon Bleu. turned where she went to become a food writer, not a chef. Jenna’s charming coming-of-age story follows her ups-and-downs as she confronts the rigors of training, gets her first job, deals with a family crisis, and enters into a love affair.

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UnquenchableUnquenchable: A Tipsy Quest for the World’s Best Bargain Wines by Natalie MacLean

Available: September 4, 2012

With her signature engaging style, Natalie MacLean takes you on a whirlwind journey through the world of wine, searching for great taste at a low cost. By turns confessional–with guilty admissions from a penny-pincher who loves simple pleasures–and spirited, Unquenchable! is informed by MacLean’s decade-long career as an award-winning wine writer.

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Flour Water Salt YeastFlour Water Salt Yeast by Ken Forkish

Available: September 18, 2012

From Portland’s most acclaimed and beloved baker, Ken Forkish, comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

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Ready for DessertReady for Dessert by David Leibovitz

Available: September 18, 2012

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master.

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Thomas Jefferson Creme BruleeThomas Jefferson’s Creme Brulee by Thomas J. Graughwell

Available: September 18, 2012

In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.

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