Cookbooks
Scribe
( publishing)“... an absolute must have
for anyone who eats!”
KIMBERLY BARNOUIN, NYT bestselling author, Skinny Bitch“Her genius is making healthy food
taste sinful and divine.”
JANE VELEZ-MITCHELL, NYT bestselling authorWe publish meaningful content from passionate,
vetted authors with quality and integrity.
scribe-publishing.comHardcover • $29.95 • ISBN 978-0-9916021-6-2Paperback • $22.95 • ISBN 978-0-9916021-5-5DISTRIBUTED BY IPGleftovers,” Martin says. “Never throw them away.”
Using up leftover ingredients is second nature to
professional chefs (see most brunch menus), says
Suzannah Gerber, executive chef at Squeeze Juice
Company and Pressed restaurants. “Home cooks should
learn how to mix and match like restaurant chefs do:
prep one ingredient, then add different sauces on dif-
ferent days to get totally different dishes.” In Plant-
Based Gourmet (Apollo, July), Gerber showcases her
style of vegan food: “modernist haute cuisine you can
make with ingredients and tools you already have”—
assuming the reader’s pantry staples include flax oil and chickpea flour.
Working with what’s on hand can also mean sticking to what’s available seasonally.
In Nourish Me Home (Chronicle, June), Cortney Burns, former chef at Bar Tartine in
San Francisco, displays a “unique mix of philosophy, creativity, and resourcefulness
dedicated to local and seasonal cooking,” PW’s review said. Burns, who coauthored
the James Beard Award–winning title Bar Tartine, is mindful of home cooking reali-
ties, says Sarah Billingsley, editorial director at Chronicle. Burns may make her own
harissa when in a restaurant kitchen, for instance, but tells her readers to grab some
from the store.Ana Roš: Sun and Rain
Ana Roš. Phaidon, Mar.
At Hiša Franko, a tasting menu restaurant in
Slovenia’s Soca Valley, near the Italian border, Roš
serves her take on traditional Slovenian dishes,
distinguished by idiosyncratic combinations of meat
and seafood sourced in close proximity. Recipes
include her unfussy directions for garnishing and
plating, and each is prefaced by a memory about the
landscape that helped shape it. Moody, dramatically
lit photos of Roš at work and the dishes she crafts
complete the meal.Cooking in Marfa
Virginia Lebermann and Rocky Barnette. Phaidon, Apr.
The West Texas town of Marfa (pop. 2,000) has
become a destination for art lovers, collectors, and
designers. In 2016, Barnette, a veteran of the Inn at
Little Washington in Virginia, and his wife, Lebermann,
an arts philanthropist and Texas native, teamed up
with a set designer friend to create Capri, a restau-
rant-cum-art experience located in a renovated 1950s
motel. In this collection of 80 recipes, including someA cookbook can double as a travel guide, helping the reader experi-
ence a city or region through its cuisine. Here, we round up forth-
coming restaurant-focused books that give readers a taste of their
terroir—the earth, the landscape, and the local ingredients that
inform each menu.