Cooking
BETTER HOMES &
GARDENS
Better Homes and Gardens Baking Step by
Step: Everything You
Need to Know to Start
Baking Now! by Better
Homes and Gardens (Mar.
3, paper, $24.99, ISBN
978-0-544-45617-4).
More than 850 photos
enhance this visual guide to
learning to bake, the ultimate idea-gener-ator for anyone who wants to learn to bake
or hone their technique. 30,000-copy
announced first printing.
BLACK DOG & LEVENTHAL
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Mr. Wilkinson’s Well-Dressed Salad
by Matt Wilkinson (May 5, hardcover,
$27.95, ISBN 978-1-57912-993-4).
Following the success of the IACP-win-ning Mr. Wilkinson’s Vegetables, chef Matt
Wilkinson returns with more than 56 seasonal, easy-to-make delicious recipes for
salads and dressings.
CHELSEA GREEN
The Occidental Arts and Ecology
Center Cookbook: Fresh-from-the-Gar-den Recipes for Gatherings Large and
Small by Olivia Rathbone and the Occidental Arts and Ecology Center, foreword
by Alice Waters (Apr. 14, hardcover, $40,
ISBN 978-1-60358-513-2). This illustrated cookbook includes 204 unique and
delicious vegetarian recipes with ingredients from all seasons of the garden and
seasonal menus to inspire cooks even as
their gardens appear most dormant. Recipes include measurements to cook for large
crowds.
CHRONICLE
Modern Jewish Cooking: Recipes &
Customs for Today’s Kitchen by Leah
Koenig (Mar. 17, hardcover, $35, ISBN
978-1-4521-2748-4). From a leading voice
of the new generation of young Jewish
cooks who are reworking the food of their
forebears, this take on the cuisine of the
diaspora pays homage to tradition while
re;ecting contemporary
values.
CLARKSON POTTER
Big Gay Ice Cream:
Saucy Stories & Frozen
Treats: Going All the Way
with Ice Cream by Bryan
Petroff and Douglas Quint,
foreword by Anthony Bour-
dain (Apr. 28, hardcover,
$25, ISBN 978-0-385-
34560-6). The debut cookbook from the
popular Big Gay Ice Cream food truck and
shops, delivered in a fun yearbook style
that takes you deep into the methods of
their madly delicious ice cream, sundaes,
and dreamy toppings and concoctions.
Trisha’s Table: My Feel-Good Favor-
ites for a Balanced Life by Trisha Year-
wood and Beth Yearwood Bernard, with a
forward by Garth Brooks (Apr. 7, hard-
cover, $29.99, 978-0-8041-8615-5). This
is the first cookbook since bestselling cook-
book author and country megastar Trisha
Yearwood slimmed down and debuted her
wildly popular Food Network show
Trisha’s Southern Kitchen.
The Broad Fork: Recipes for the
Wide World of Vegetables and Fruits by
Hugh Acheson, photos by Rinne Allen
(May 12, hardcover, $35, ISBN 978-0-
385-34502-6). From James Beard Award–
winner Acheson comes a seasonal cookbook
of 200 recipes designed to make the most
of your farmers’ market bounty, your CSA
box, or your grocery produce aisle.
Straight Up Tasty: Meals, Memories,
and Mouthfuls from My Travels by
Adam Richman (May 12, hardcover,
$29.99, ISBN 978-0-385-34448-7). The
star of Man vs. Food and the forthcoming
Food Fighters, who hilariously ate his way
from coast to coast, now takes us into his
home kitchen, with recipes as big and
brash as his appetite.
DA CAPO/LIFELONG
Roberto’s New Vegan Cooking: 125
Easy, Delicious, Real Food Recipes by
Roberto Martin (Apr. 28, hardcover,
$32.50, ISBN 978-0-7382-1732-1). The
second vegan cookbook from the former
personal chef to Ellen Degeneres and Portia
de Rossi and author of Vegan Cooking for
Carnivores. 60,000-copy announced first
printing.
DK
Biergarten Cookbook by DK (Mar. 10,
hardcover, $20, ISBN 978-1-4654-3401-
2). The Biergarten is one of Bavaria’s most
popular places, where fresh draught beer is
enjoyed in the shade of trees, and people
bring and share their own Brotzeit, home-cooked Bavarian food. Bring the happiness
of the Biergarten to your own table with
this guide to the best recipes of Bavaria.
ECCO
A Girl and Her Greens: Hearty Meals
from the Garden by April Bloomfield,
with JJ Goode (Mar. 17, hardcover, $34.99,
ISBN 978-0-06-222588-7). The chef,
restaurant owner, and author of the critically lauded A Girl and Her Pig presents a
beautiful, full-color cookbook that offers
tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys
such as zucchini to earthy novelties like
sunchokes. 30,000-copy announced first
printing.
ECCO/ANTHONY BOURDAIN
FIREFLY/ROBERT ROSE
Bob’s Red Mill the Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes by Camilla Saulsbury (Feb.
1, paper, $24.95, ISBN 978-0-7788-0500-
7). An innovative collection of gluten-free
recipes created in conjunction with the
leading supplier of healthy whole grains in
North America.
Bryan Petroff and Douglas Quint Foreward by Anthony Bourdain
