Bring on the Flavor: It’s Not Just About Health (bit it won’t hurt) – Publisher’s Weekly – Mark Rotella
To change things up a bit, here’s an article on the latest news in cooking trends and recently published cookbooks! Makes me want to toss everything out of my fridge, start over, and buy all organic foods and attack my personal fear of the oven and stove.
Butter, eggs, heavy cream with sherry, and lobster—combined in ramekins and topped with a puff pastry. Like many recipes from Lobster (Storey, May), there is no sparing fat for health concerns. This season’s batch of cookbooks represents an ode to fresh flavor—both traditional and cutting edge.
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But you don’t have to eat fat to get flavor these days—or any animal products at all. Vegetarian, even vegan, cookbooks are striving to reach more general audiences. And they are succeeding—in both recipes and design.
Coming out from Chronicle is Pure Vegan by Joseph Shuldiner. “Think visual, gorgeous, and stylish,” says Chronicle’s publicity manager, David Hawkey. “It’s not your typical vegan cookbook.”
Adam Salomone, associate publisher of Harvard Common Press, sees changing trends in vegan and vegetarian cookbooks alike, primarily with Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes by Michael Natkin. “It’s not a book that is just healthy or good for the planet—it’s just good food.”
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There is little doubt that families greatly benefit, both physically and emotionally, from sitting around the table for mealtime. The number of new cookbooks emphasizing the importance of eating together at home illustrates the interest in this trend.
Makes your mouth water, doesn’t it? Read on for more!
