A Mini Guide to New Spring Cookbooks
Photography & Words by Alison Engstrom
Indian Flavor Every Day: Simple Recipes and Smart Techniques to Inspire
By Maya Kaimal
As someone who adores cookbooks and reads them like a novel, when I come across a book where I not only want to make everything, but I also learn a thing or two, I consider it a new favorite. Indian Flavor Every Day, Maya Kaimal’s sophomore book is just that. She teaches the fundamentals of Indian cooking where she shares how to let warming spices and verdant herbs shine in all of their glory. She reveals the secrets of perfecting tarka, a technique where spices are enlivened in hot oil, and making masalas, various spice blends. There are many delicous recipes to bookmark including Coconut Noodle Soup which is the next best thing to being on a tropical island. Also, she gives an easy recipe for Classic Saag With Crispy Paneer, Riced Cauliflower Thoren, and Cardamom Coffee Pots de Crème.
Sweet Enough: A Dessert Cookbook
By Alison Roman
For those who believe that no day is complete without enjoying something sweet, Sweet Enough is a new book to put on your radar. Simple, delicious, and relaxed are a few words that come to mind when flipping through Alison Roman’s sunny new book. She offers plenty of recipes to showcase fruit when it comes to its peak, including a Blueberry Cornmeal Shortbread Tart, Sugar Plum Galette with Halva, and Anytime Shortcake, which could pair with stone fruit or berries. Other noteworthy additions include a Salted Lemon Cream Pie, Hot Buttered Rum Pudding, and a recipe for Perfect Pancakes.
a cook’s book: The Essential Nigel Slater
By Nigel Slater
Nigel Slater, the award-winning journalist, has a rare gift when it comes to his reflections on food. He inspires you to hole up in the kitchen and stay for as long as possible, only to leave to dash to the market for ingredients. His consummate approach to both his recipes and books encourages readers to relax and enjoy not only the dish they are preparing but the art of preparation. In his newest book, A Cook’s Book, he showcases over 200 recipes, many are in his typical cooking repertoire. Unique flavors abound like his Baked Tomato with Ginger and Coconut creation and Zucchini With Pea Sauce in his chapter dedicated to Everyday Greens. He includes many mouthwatering additions for dessert or tea time like Black Currant Cake for Midsummer, Apricot and Lemon Curd Cake, and Hazelnut Buttercream Cookies.
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