The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson, Osayi Endolyn, Yewande Komolafe

 

 

 

An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes.

It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.
 
Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.
 
Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as:
 

• Chilled corn and tomato soup in honor of chef Mashama Bailey
• Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris
• Crab curry with yams and mustard greens for Nyesha Arrington 
• Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan
• Island jollof rice with a shout-out to Eric Adjepong
• Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel
• Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin

 
A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.

 

Taste: My Life Through Food by Stanley Tucci

 

 

From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​

Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last.

Written with Stanley’s signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl—and anyone who knows the power of a home-cooked meal.

Gastro Obscura: A Food Adventurer's Guide (Atlas Obscura) Part of: Atlas Obscura (2 Books) | by Cecily Wong, Dylan Thuras , et al.

 

 

We’ve been stuck at home for long enough! It’s time to get out and taste the world again. From those ever-curious, ever-quirky minds behind the #1 New York Times bestselling Atlas Obscura, with over 800,00 copies in print, comes an unputdownable guide that marries our endless appetite for travel with our insatiable interest in food. Continent by continent, country by country, Gastro Obscura takes up the mantle of Atlas Obscura to radically expand our sense of wonder about the world—in this case, what humans eat and drink, which turns out to be far more marvelous than we could ever imagine.

Created by the founders of AtlasObscura.com, GastroObscura.com delivers fresh food stories daily to the millions of Atlas Obscura readers and Facebook fans, along with its own burgeoning dedicated email newsletter that is currently reaching over 192,000. And it is now serving up the best of it in a lavishly illustrated food-lover’s gift of nearly 500 dishes, ingredients, traditions, and experiences.

Discover English bog butter. “Threads of God” pasta (only three women know how to make it). The best black bean fritter restaurant in Brazil. The world’s largest floating restaurant. A croissant museum in Poland. Focusing as much on food’s place in our lives as well as our bellies, the book covers history—the network of ancient Roman fish sauce factories. Culture—picture four million women gathering to make rice pudding. Travel—scale China's Mount Hua to reach a sacred tea house. Festivals—chase a wheel of double Gloucester at Britain’s annual Cooper’s Hill cheese rolling competition. And such truly surprising delicacies as sturgeon spinal cord, blood tofu, stinkbug tacos, and more.

Food Between Friends: A Cookbook by Jesse Tyler Ferguson, Julie Tanous

 

 

Best friends Jesse Tyler Ferguson, star of Modern Family, and recipe developer Julie Tanous pay homage to their hometowns as they whip up modern California food with Southern and Southwestern spins in their debut cookbook.
 
Modern Family star Jesse Tyler Ferguson and chef Julie Tanous love to cook together. They love it so much that they founded a blog, and now put all their favorite recipes into a cookbook for you to dig into with the people you love.
 
In Food Between Friends, they cook up delightful food, spiced with fun stories pulled right from their platonic marriage.

Drawing inspiration from the regional foods of the South and Southwest they grew up with, Jesse and Julie put smart twists on childhood favorites, such as Hatch Green Chile Mac and Cheese, Grilled Chicken with Alabama White BBQ Sauce, and Little Grits Soufflés.
 
So come join Jesse and Julie in the kitchen. This book feels just like cooking with a friend—because that’s exactly what it is.

Hooked: Food, Free Will, and How the Food… by Michael Moss

 

 

From the #1 New York Times bestselling author of Salt Sugar Fat comes a “gripping” (The Wall Street Journal) exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health. 
 
“The processed food industry has managed to avoid being lumped in with Big Tobacco—which is why Michael Moss’s new book is so important.”—Charles Duhigg, author of The Power of Habit

Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? In Hooked, Pulitzer Prize–winning investigative reporter Michael Moss sets out to answer these questions—and to find the true peril in our food.
 
Moss uses the latest research on addiction to uncover what the scientific and medical communities—as well as food manufacturers—already know: that food, in some cases, is even more addictive than alcohol, cigarettes, and drugs. Our bodies are hardwired for sweets, so food giants have developed fifty-six types of sugar to add to their products, creating in us the expectation that everything should be cloying; we’ve evolved to prefer fast, convenient meals, hence our modern-day preference for ready-to-eat foods. Moss goes on to show how the processed food industry—including major companies like Nestlé, Mars, and Kellogg’s—has tried not only to evade this troubling discovery about the addictiveness of food but to actually exploit it. For instance, in response to recent dieting trends, food manufacturers have simply turned junk food into junk diets, filling grocery stores with “diet” foods that are hardly distinguishable from the products that got us into trouble in the first place. As obesity rates continue to climb, manufacturers are now claiming to add ingredients that can effortlessly cure our compulsive eating habits. 
 
A gripping account of the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us why what we eat has never mattered more.