Show us your latest cookbook acquisitions!

[C. sapidus]

That book does sound interesting.

 

Re sourcing ingredients, I appreciate when cookbook authors list the proper ingredients as well as reasonable substitutes. Bonus points if they describe how much of a compromise the substitute ingredients represent.

[SLB]

@weinoo, I look forward to comparing notes.

[Katie Meadow]

Just found a used copy, very cheap, of Steven Satterfield's Root to Leaf. His restaurant, Miller Union, is a favorite of mine in Atlanta. I haven't been there in several years; too long a trip from Decatur and probably not the best place for toddler twins, although I'm sure they would be very accommodating. It's a splurge meal. The book is, as you might guess, vegetable forward. It is arranged by vegetable and season .Plenty of the recipes are vegetarian, but not all.  I know, seasonal arrangement can be a little annoying. The recipes look great and mostly simple. The typeface, unfortunately, is much like the one in "Snacking Cakes." Thin sans serif, small and not black enough. Yes, that seems to be a problem for me, but not just for me. Designers: get real. It's a cookbook!  

[Alex]

1 hour ago, Katie Meadow said:

Designers: get real. It's a cookbook!  

 

No kidding. Just yesterday I picked up a copy of David Chang and Priya Krishna's Cooking at Home (from the library), and a startling number of pages have white type (albeit large) on a mustard-yellow background. Grrrr.