Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.
In The New Persian Kitchen Louisa Shafia draws on her Iranian heritage to create modern flavors with Old World charm. Shafia talks dried limes and sumac with BAB’s Sarah Henry.
Just in time for peach season, farmer-memoirist David Mas Masumoto and family come out with The Perfect Peach: Recipes and Stories from the Masumoto Family Farm, with a recipe for chilled Peach Gazpacho.
British homesteader and meat-lover Hugh Fearnley-Whittingstall comes to San Francisco to spread the gospel of greens with his new book, River Cottage Veg. With a recipe for River Cottage Summer Garden Soup.
Cailtlin Freeman’s new book details the drama and recipes behind her self-made dream job: responding to SFMOMA’s art through food.
The Lee brothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they’ve turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.
In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.
“The Ice Cream Travel Guide” will chart the world’s top ice cream destinations.
Triage theory, phytonutrients, circadian clocks… such is the stuff of cooking for longevity — at least according to a recent episode of KQED’s Forum with Michael Krasny. The show featured Rebecca Katz, author of the new cookbook, “The Longevity Kitchen” and doctors from the Buck Institute for Research on Aging.