Usually when we talk about food news here, we tell you what’s new and cool, and then we tell you where to go to eat it. This post, however, requires little more than a trip to Barnes & Noble, or (for the remarkably lazy, like myself) an Amazon account.
Philadelphia and the nearby areas have some pretty amazing food and drink, and now many of the recipes are down on paper for your cooking pleasure. We’ve talked cookbooks in the past, but it’s time for a round up of all the delicious (local) stuff that’s been printed since January.
So order a book, even order your groceries, open a bottle of wine. With these books, all the awesomeness of the city’s food scene can now happen right in your own kitchen. And you know what’s better? Even if you burn it all, you’re never too far from the recipe’s source, allowing you to give up at any point and make nothing more than a reservation.
In order of release:
From Jeremy and Jessica Nolen of Brauhaus Schmitz and Whetstone Tavern (and Drew Lazor), New German Cooking proves that there is more to German food than just brats (think salads, soups, risotto, even pickles). Don’t think you won’t get brats, though: there are brats galore, alongside pretzels, beer, and enough slow-roasted meat to satisfy even the deepest mid-winter craving.
Marc Vetri‘s newest work, Mastering Pasta, reminded us again about why gluten reigns supreme (though, to be fair, we hadn’t really forgotten). If you can’t make it to a pasta class at Upstairs at Vetri, grab the book. It covers more than thirty different types of pasta dough, and it’s so well done that even Mario Batali admitted jealousy.
We got a ray of sunshine in the middle of the winter this year via Real Maine Food, the collaboration from the Luke’s Lobster duo, Luke Holden and Ben Conniff. The book chronicles recipes from the best restaurants, local establishments, farmers, fishermen, and food artisans from throughout the state. Meaning you do not even have to leave the kitchen to get a momentary vacation.
Agricola Cookbook, from Josh Thomsen of the Princeton, NJ farm-to-table restaurant under the same name, looks at the produce in New Jersey that they base their cuisine around, and shows you how to do the same. Given our proximity, this is far from a bad plan: Agricola even has a 112-acre farm of their own, so all of the recipes truly are accessible. All the more reason to call New Jersey the Garden State and actually mean it, no?
We were psyched when Fette Sau opened up a location here in Philly. To make things even better, we’ve got Feeding The Fire (Joe Carroll‘s book on the best ways to barbecue and grill), as well. Ever wondered to yourself whether you should leave chicken on the bone when you grill? How about how to grill clams? With a few months of grill weather left yet, all your questions can be answered.
In August, the paperback version of Rich Landau and Kate Jacoby‘s Vedge will be on the shelves, giving you yet another option to take home. Yes, we’ve talked about Vedge in the past, but we can’t help it. Their take on vegan food is easily appreciated by even the staunchest carnivore, because, honestly, it’s just delicious food. Whether or not you choose to crumble bacon on top or maybe throw in some feta, the dishes are standalone odes to vegetable perfection.
As the summer winds down, keep an eye out once September hits for Holly Riccardi‘s Magpie: Sweets and Savories from Philadelphia’s Favorite Pie Boutique. It’s filled with some ingenious pie combinations for the sweet and savory appreciator. And it has 90 different pie recipes, which could potentially mean three months worth of pie for dinner. Just a thought.
And once you’ve cooked your way through all of those, stock up on tehina in preparation for Michael Solomonov and Steven Cook‘s new book, Zahav: A World of Israeli Cooking coming this October. That whole roasted lamb shoulder with pomegranate that you’ve dreamed of too frequently to admit? Could be on you table. Cook out of the book to taste Israel, North Africa, bits of Eastern Europe, and the Mediterranean at the same time. Impress your friends. Invite me over.