The season’s strongest titles include deep, delicious dives into California soul food, the Puerto Rican diaspora and vegan Mission Chinese Food, to name a few.
Every fall, food journalists are inundated with a hefty crop of cookbooks dubbed the most-highly anticipated of the year. This September was no different.
And if you’re wondering why Ten Speed Press keeps popping up — we noticed that, too — the local publisher has become known in recent years for its work with Bay Area chefs, food writers and and other culinary voices. Here are five new cookbooks you don’t want to miss. The chapters, organized by season and filled with so much fresh, good-looking produce, illustrate Holland’s always-dynamic cooking style, where Black Southern traditions mingle with a local sustainable sensibility. Her tabbouleh calls for raw collard greens and mint instead of parsley. Her charred okra topped with lime and flaky sea salt will make you forget the slippery stuff, and theshould be on rotation for anyone who wants to up their poultry game.
There are entire chapters on kimchi, noodles and dumplings, vegetables, stews, soups and rice dishes, including an intenselythat’s mellowed with loads of fresh herbs, and a dish of buckwheat noodles topped with dragon fruit ice. Ingredients are easier to find, and the techniques are simpler than Bowien’s first cookbook, but you still may need to make trips for mushroom powder, gochugaru, black vinegar and acorn jelly. These palate-opening, flavor-packed recipes are worth the effort.
The “Speedy, Sensible Weekday Breakfasts” chapter offers the best 15-second scrambled eggs and a cocoa almond oatmeal Miglore’s now-toddler asks for by name. “Hands-Off Dinners For When You Want to Start Cooking Then Do Other Things” features the secret to slow-roasted salmon. And “Good Things To Make Ahead for Lunches All Week” offers up Nosrat’s killer buttermilk-marinated roast chicken. Don’t miss thespun from a chickpea flour batter laced with kale and tomatoes.
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