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
Pitt Cue Co. The Cookbook with Foreword by April Bloomfield
Available: June 3rd, 2014
With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on feasts, meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round.
The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler
Available: June 3rd, 2014
Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks.
Cooking with Amar’e: 100 Easy Recipes for Pros and Rookies in the Kitchen by Amar’e Stoudemire with Chef Maxel Hardy
Available: June 10th, 2014
An information-packed cooking guide filled with tempting recipes, co-written by New York Knicks’ power forward Amar’e Stoudemire, and his charismatic, world-class chef Maxcel Hardy. New York Knicks captain Amar’e Stoudemire may be on fire when he’s on the court, but the nearly seven-foot-tall hoops star didn’t know the first thing about lighting a fire.
The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan, and Sometimes Raw Kitchen by Anya Kassoff
Available: June 10th, 2014
The Vibrant Table is a feast for the senses. From small sides to savory meals and sweet indulgences, each nourishing recipe tells a story of a balanced and well-fed lifestyle, centered around the family table. Pumpkin Porridge, Fingerling Potato Pizza, Squash Blossom Quiche, Roasted Plum Ice Cream, Swirled Acai Cheesecake–you will never run out of inspiration for enjoying whole foods.
The Real Food Cookbook: Traditional Dishes for Modern Cooks by Nina Planck
Available: June 10th, 2014
In a dietary landscape overfull with low-carb bread and dubious advice about triglycerides, Planck is revolutionary in her complete embrace of a more old-fashioned and diverse way of eating. Aptly described by the Washington Post as “a cross between Alice Waters and Martha Stewart,” Planck showcases traditional, real foods–produce, dairy, meat, fish, eggs–through recipes for the beginner or regular home cook.