Cookbook Roundup Spring 2017

Posted by Mike Vrobel in Ramblings | 0 comments

Exploring Sous Vide

The spring cookbook crop this year is…weak. I’m used to a wave of grilling cookbooks that I can’t wait to buy…so many that I don’t know how I’m going to read them all. Not this year; the only barbecue book that really grabs me is from Mike Mills and Amy Mills of Apple City Barbecue.

Here are the books I am looking forward to:

Amazing Food Made Easy: Exploring Sous Vide by Jason Logsdon

Friend of the blog Jason Logsdon turned his Sous Vide course into a cookbook – looking for a deep dive on Sous Vide cooking? This is a great place to start.

Grocery: The Buying and Selling of Food in America by Michael Ruhlman

My favorite food writer talks about grocery stores…from the viewpoint of Heinen’s Fine Foods, a semi-upscale local grocery chain in my original home town of Cleveland, Ohio. This book checks all the boxes on my “must read” list.

Plenty by Diana Henry

Speaking of favorite food writers… Diana Henry is my favorite English cookbook author, and she’s back to show how to cook well without spending a lot of money. (Update: This may be an updated version of her 2010 cookbook…but I don’t own that one yet, so I guess I’m still looking forward to it?)

Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue by Mike Mills and Amy Mills

Back when I was really in to barbecue, Mike Mills was winning BBQ contests left and right with his Apple City Barbecue recipes. This is his story…and his daughter Amy’s story, too. She’s a barbecue expert in her own right, and the 4th generation pitmaster in her family.

Honorable Mention

• Pitmaster: Recipes, Techniques, and Barbecue Wisdom by Andy Husbands and Chris Hart – for no other reason than the gorgeous cover picture of a smoked beef rib
• Weber’s Greatest Hits: 125 Classic Recipes for Every Grill by Jamie Purviance – one of my favorite grilling authors, this book looks like a collection Weber’s greatest hits. Since I already have a pile of Weber cookbooks, I’m not sure I need this one…but if you’re just starting out, it looks like an excellent place to start.
• Barbecue Sauces, Rubs, and Marinades–Bastes, Butters & Glazes, Too by Steven Raichlen – another favorite author, with an updated version of a book I already own. It’s a great companion to his grilling books, but…I can’t work up much excitement about it, since I already have the earlier edition. But again, if you’re just starting out, it’s a great resource to have.

What do you think?

Any books I missed that you’re looking forward to? Leave them in the comments section below.

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