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Spring 2014 Cookbook Roundup

My “to read” stack is growing…

It’s spring, and flowers aren’t the only thing blooming. Spring also brings cookbooks. Most years, the spring batch of cookbooks has a lot of grilling selections, but not this year. Still, I’m looking forward to a bunch of cookbooks over the next couple of months…

Weber’s Big Book of Burgers by Jamie Purviance

Weber’s annual cookbook covers burgers this year – and, as usual, I can’t wait to see the recipes Jamie has for me.

*Note: Weber gave me a pre-release copy of this book when I visited a month ago. Thank you, Weber!

Gastro Grilling by Ted Reader

Ted Reader is Canada’s barbecue expert, and Gastro Grilling is his new cookbook about year round grilling. I was whining a lot about our winter…but a Canadian book about grilling year round? I know when I need to learn from the experts.

My Paris Kitchen: Recipes and Stories by David Lebovitz

David Lebovitz is known for his dessert recipes (and his fantastic blog). I’m not much of a dessert cook; I follow his blog for the stories about Paris and the occasional traditional French recipe. That’s exactly what this book is about – French home cooking and stories.

Preserving by the Pint: Quick Seasonal Canning for Small Spaces by Marisa McClellan

Food In Jars is my favorite canning site, and Marisa McClellan has published a new cookbook, focused on smaller batches for people who work in smaller kitchens.
(Marisa was at the IACP conference in Chicago, and I was lucky enough to get a signed copy.)

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by Michael Ruhlman

Put an egg on it has become my motto. Michael Ruhlman has a book out on all the different ways an egg can be used in the kitchen? I’m there.

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything by Donald Link

Mr. Link is a New Orleans chef, and an expert on Cajun food, but he’s branching out in this book. He explores traditional Southern food ways, from gulf seafood to Kentucky bourbon, and everything in between.

Man Made Meals: The Essential Cookbook for Guys by Steven Raichlen

Steven Raichlen leads guys from the grill to the kitchen. That’s the path I took – my obsession with food started on the grill, and exploded from there – so I can’t wait to see what Steven has to show us.

What do you think?

What cookbooks are you looking forward to? Let us know in the comments.

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  1. Anne Napolitano says

    I found Gastro Grilling at my local Costco. I really like it. Interesting and unusual recipes. I have Down South; looks good but haven’t had the time to get into it yet. Egg arrived today. I’m looking forward to getting into it.

  2. Debbie T says

    I love food in jars and I didn’t know she had a new cookbook! I’m going to check my local library and out it on hold! Thanks!

  3. Anne Napolitano says

    I started reading Egg last night. Ruhlman shows you how to hard boil eggs in a pressure cooker. Great idea when you need to make a lot plus he says it makes them easier to peel. I’ll have to try that.

  4. Anne Napolitano says

    I tried the pressure cooked eggs. Ruhlman says 7 minutes, natural release for 5 minutes and then release the rest of the pressure (he used large eggs). I used my Cuisinart electric with extra large eggs so I added 2 minutes to the time. They were a little over done. I will probably back down to 7 or 8 next time but the peeling was so easy! I made a dozen eggs. Deviled eggs and egg salad coming up!

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