"How do you feel about the fact that 91 percent of America’s seafood is coming from abroad?” asks Paul Greenberg in the first pages of his new book ”American Catch,” which hits shelves June 26th. He’s talking to Herb Slavin, a fishmonger at New York City’s storied Fulton Fish Market. "Who’s the broad?" Slavin deadpans.
Photo credit: Alanna Hale In the search for Father’s Day drinks, we turned to Jeffrey Morgenthaler’s new “Bar Book"—even though it’s not really a recipe book. “I was like, ‘I want to do a cocktail book that doesn’t talk about cocktails! And the agent was like, ‘No.’ She flat-out said no.” But, with the conviction that existing cocktail books suffered in terms of technique talk, Morgenthaler pressed on.
The Book: ”Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop” The Cuisine: Ice cream! Why It’s Worthy: Brian Smith, father to two cute kids, turned down a steady job offer to open Brooklyn’s Ample Hills Creamery with wife Jackie Cuscuna. Smith and Cuscuna were among the first to handle the pasteurization process in-house, making their own base, and making their shop, technically, a dairy. The result is some of the best ice cream in New York City, with a texture any aficionado would recognize as the real deal: creamy, buttery, not-too-icy, and saturated with flavor.
Photos courtesy Turntable Kitchen Turntable Kitchen is a brilliant food and music site run by Kasey and Matt Hickey (and, frankly, the inspiration for our own Brunch Beats column). In their monthly Pairings Boxes, the Hickeys mail subscribers themed sets of recipes, dry ingredients, and music (in both digital mix tape and vinyl formats), and now the duo has made a cookbook. In a box! Otherwise known as a recipe box, but way cooler. "People have been collecting [the recipes in the Pairings Boxes], but didn’t have a box to put them in," says Kasey.
Because you likely find most of your recipes online, you can be choosy when it comes to your bookshelf. These are th cookbooks with the recipes we’re most excited about; they’re beautiful, accessible, and prove the printed word isn’t dead after all.
Because you likely find most of your recipes online, you can be choosy when it comes to your bookshelf. These are the cookbooks with the recipes we’re most excited about; they’re beautiful, accessible, and prove the printed word isn’t dead after all. First up: "Olives, Lemons, and Za'atar."
Twenty bucks is a lot to spend on a magazine, we know. But these mags are all made in the USA, and they’re worth spending more than the usual fiver you drop at the newsstand. Here's why.