April’s New Cookbooks

We know so many of you enjoy experimenting with recipes from our cookbooks! Below is a list of the cookbooks that we added to our collection in April.

At Home in the Kitchen by David Kinch

120+ recipes for the unfussy dishes-from all-day eggs to 2 a.m. snacks-that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.

Come on Over by Jeff Mauro

A personality-filled cookbook for family and friendly gatherings from celebrity chef Jeff Mauro, co-host of The Kitchen on Food Network.

Cook, Eat, Repeat by Nigella Lawson

The recipes are accompanied with narrative essays about food, tips on presentation and leftovers, and much more.

Cook this Book by Molly Baz

Baz breaks down the essentials of cooking through clear and uncomplicated recipes that deliver big flavor with little effort– and a generous side of education. She encourages improvisation, while giving you all the tools necessary to make food that tastes great every single time.

Eat Better Feel Better by Giada De Laurentis

De Laurentiis shares her personal journey, and the recipes she’s relied on to eat well without giving up the foods she loves.

The Encyclopedia of Kitchen Tools by Elinor Hutton

Ok, so not exactly a cookbook but still worthy of the home cooks attention. Accompanied by fascinating topical sidebars, this ultimate resource for cooks of all levels discusses the history, practical uses, design features and storage, and maintenance requirements of a vast array of kitchen tools.

It’s Always Freezer Season by Ashley Christensen and Kaitlyn Goalen

A make-ahead freezer cookbook with 100 recipes from a James Beard Award-winning chef.

Rodney Scott’s World of BBQ by Rodney Scott & Lolis Eric Ellie

In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special.

Spicebox Kitchen by Linda Shiue

Dr. Shiue shares 175 vegetarian and pescatarian recipes curated from her own kitchen and her Thrive Kitchen at Kaiser Permanente, with fresh flavors ranging from the Mediterranean to the Caribbean. 

Vegetable Simple by Eric Ripert

Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised.

Love to cook? Join our monthly cookbook club and meet other home cooks in our community who enjoy trying new recipes and learning from each other.

This month’s virtual meeting is Thursday, May 13 at 7:30 pm. The theme is meal prep and make-ahead meals.