New cookbooks emerge like superflowers in spring, when the vitality of the season prompts us to get into the kitchen. In the same way that each spring feels like a new life, each book is another way of looking at how we cook. (That's why we keep adding books to all our overflowing collections, right?)
This season we dive into the first Salvadoran cookbook published by a major publisher; the first book from Kismet's vegetable-loving chefs; the Greek, Lebanese and Turkish recipes of humanitarian chef José Andrés; Joan Nathan's latest food memoirs; the deranged culinary exploits of Mythical Kitchen; Niçoise cuisine inspired by the market; and more.
You'll want recipes for Nathan's sticky buns, Kismet's creamy feta marinated with grapefruit and roasted tomatoes, cold yogurt soup dressed with cucumber, pistachio and barberry, Salvadoran chicken sandwiches dipped in recaudo… and we've got them!
