Cooking
GIBBS SMITH
New England Farmgirl: Recipes &
Stories from a Farmer’s Daughter by
Jessica Robinson (Mar. 1, hardcover, $30,
ISBN 978-1-4236-3800-1) invites readers
to learn about growing a garden, buying
local, and choosing organic foods. The
book is filled with family heritage recipes,
from grandfather’s fudge to great-grandmother’s molasses cookies, along with recipes created by the author to use the great
products harvested in New England.
GRAND CENTRAL
Charlie Palmer’s American Fare:
Everyday Recipes from My Kitchens to
Yours by Charlie Palmer (Apr. 28, hardcover, $40, ISBN 978-1-4555-3099-1).
Award-winning chef and restaurateur
Palmer is back with a book about the cooking he loves: wholesome American food.
40,000-copy announced first printing.
The Community Table: Recipes and
Stories from the Jewish Community
Center in Manhattan and Beyond (Mar.
24, hardcover, $35, ISBN 978-1-4555-
5435-5). A compendium of Jewish recipes,
both modern and classic, from the flagship
location of the national organization that
celebrates community and embraces diver-
sity. 40,000-copy announced first printing.
Staten Italy: Nothin’ but the Best
Italian-American Classics, from Our
Block to Yours by Francis Garcia and Sal
Basille (Apr. 7, hardcover, $28, ISBN 978-
1-4555-8354-6). Delicious, comforting
Italian-American food—with a few laughs
thrown in—from the Artichoke Pizza
Guys and stars of Pizza Masters. 50,000-
copy announced first printing.
HARLEQUIN
The Gourmet Dad: Easy and Deli-
cious Meals the Whole Family Will
Love by Dean McDermott, foreword by
Guy Fieri (Apr. 28, hardcover, $27.95,
ISBN 978-0-373-89289-1) offers 100
easy-to-make and delicious recipes: a gour-
met meal for the grownups and—with a
few omissions, adjustments, tips, and
tricks—one for the kids, too.
HARPER
Bar Chef by Frankie Solarik (May 19,
hardcover, $29.99, ISBN 978-0-06-
239619-8). Solarik, owner of BarChef in
Toronto and one of the world’s pre-eminent
mixologists, serves up the theater, mystery,
and science behind his signature modern
cocktails.
HARVARD COMMON
The Barbecue Lover’s Big Book of
BBQ Sauces: 225 Extraordinary Sauces,
Rubs, Marinades, Mops, Bastes, Pastes,
and Salsas, for Smoke-Cooking or Grilling by Cheryl Alters Jamison and Bill
Jamison (Apr. 21, paper, $16.95, ISBN
978-1-55832-845-7). Following in the
Jamisons’ tradition of inventive recipes and
creative storytelling, this is the only sauces
book cooks need.
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