- ISBN-13: 9780385345934
- ISBN-10: 0385345933
- Publisher: Clarkson Potter Publishers
- Publish Date: December 2017
- Page Count: 256
- Dimensions: 10.2 x 7.7 x 0.9 inches
- Shipping Weight: 2.2 pounds
Cooking: Big, bold Bobby
It’s January, so resolutions are rampant, and many of us want to embrace a healthier diet. If you’re a part of that cohort, Bobby Flay has some advice and over 200 recipes to help you attain your goals. They’re all in his aptly titled new cookbook, Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle. I can’t guarantee their efficacy in producing a slimmer you, but I can tell you that Flay is still going strong. Food is Flay’s focus, but as he got older, he didn’t love what he saw in the mirror or his ebbing energy. So he reassessed his way of eating, began creating energy-boosting snacks to stave off hunger (like Spicy Black Bean-Lime Hummus) and put a lot of emphasis on healthy basics like vinaigrettes, sauces, salsas, spice rubs and pickles to add intensity and pizazz without too many calories. You’ll find a full array of crave-worthy dishes for breakfast, lunch and dinner, with sides, soups and desserts that are bursting with Flay’s signature bold flavors. What you won’t find is deprivation of any kind.
BITTMAN IS BACK
If more meatless Mondays—or totally meatless meals—are on your agenda for the new year, Mark Bittman’s completely revised 10th anniversary edition of How to Cook Everything Vegetarian, now lusciously illustrated with full-color photographs, should be in your kitchen. Though it’s become a lot easier to stick to a vegetarian or vegan diet in the last decade, Bittman’s meatless master class is the ultimate resource, ready to inspire, instruct and make it fun to cook and eat in a more planet-friendly way. “Everything” is a vast category, but the remarkable Bittman has covered the bases and added globally sourced dishes, a new chapter on beverages and recipes for everything from Adzuki Croquettes to Za’atar- sprinkled popcorn, Zucchini Bread Pancakes and all the plant-based wonders in between. His directions are straightforward and include charts, sidebars and ingredient substitutions galore; his headnotes are chatty, and his enthusiasm leaps from every page.
TOP PICK IN COOKBOOKS
POK POK The Drinking Food of Thailand, Andy Ricker’s ode to the authentic spicy, salty and sour food that Thai late-night revelers rely on, is a cookbook perfect for armchair travel. But if the spirit of spirit-friendly food lures you into the kitchen, Ricker’s book provides you with recipes for “quintessential boozer grub” like a batch of fried cashews covered in salt, chilies and green onions or Drunkard’s Stir-Fry, a fiery, true-Thai version of the Drunken Noodles served in many Thai restaurants in the U.S. There are 50 recipes and at least as many stories and glorious photographs here that will transport you to the nontouristy Thailand that Ricker fell in love with years ago. Every recipe, from snacks to soups, salads and stews, has detailed instructions, and there’s a thorough discussion of special Thai cooking techniques, as well as ingredients and where to find them. So munch a snack, lift a glass and banish the winter blahs!