FABULOUS NEW FOODIE BOOKS
Food has always been a beautiful thing. It began as something simple meeting our most basic physical needs. And throughout history, food has trended up, down, and all around -- from medieval epic banquets and Roman bacchanals to banal frozen tv dinners. We’ve seen cultural appropriations and fusions. We’ve gone from watery gruel to molecular gastronomy. And in the past few decades food seems to have gotten more and more beautiful, as foodies and Instagram food porn have proliferated. So it’s a great time to check out some beautiful new food books.
We’re featuring four books that each take a different look at food and the cultures that inspired it. “Food in Vogue” lionizes haute cuisine, “Cherry Bombe: The Cookbook” celebrates women chefs, “On Vegetables” glorifies veggies, and “Daily Bread: What Kids Eat Around the World” gives us a glorious look at diversity and humanity. Each book is magnificent. Check them out below.
“Cherry Bombe: The Cookbook,” by Kerry Diamond & Claudia Wu, is the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast.
Dive into over 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including:
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Mashama Bailey, executive chef of The Grey
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Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams
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Amanda Cohen, chef/owner of Dirt Candy
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Angela Dimayuga, former executive chef of Mission Chinese Food, now creative director of food and culture at Standard Hotels
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Melissa & Emily Elsen, founders of Four & Twenty Blackbirds
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Karlie Kloss, supermodel and cookie entrepreneur
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Jessica Koslow, chef/owner of Sqirl
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Padma Lakshmi, star of Top Chef
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Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory
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Chrissy Teigen, supermodel and bestselling cookbook author
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Christina Tosi, chef and founder of Milk Bar
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Joy Wilson, of Joy the Baker
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Molly Yeh, of my name is yeh
The Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen.
The book, published by Clarkson Potter is a 2018 IACP Cookbook Awards nominee for Compilations.
"Your kitchen shelf ... needs a hard copy of this bubblegum-pink book fresh off the press." --Vogue
"The momentum continues with the release of [this] collection of recipes from a “Bombe Squad” of 100 contributors." --WSJ Magazine
“Diamond and Wu are leading a bona fide movement to change the way women are represented in the food world.” --Nylon
“On Vegetables: Modern Recipes for the Home Kitchen,” by award-winning chef Jeremy Fox, is a celebration of the beauty of vegetables.
Fox, who first made his name at Michelin-starred vegetable-focused restaurant, Ubuntu, is one of today’s most admired chefs. Today he serves up his delicacies at Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen.
David Chang, of Momofuku, wrote the Foreword. Gorgeous photos by Rick Poon accompany 160 approachable recipes.
"It is not an understatement to say that Jeremy Fox makes the best-tasting vegetables on the planet."—David Chang
“On Vegetables,” published by Phaidon Press is nominated for 2018 James Beard Foundation Cookbook Award.
Food in Vogue offers a collection of some of the finest food photography and writing from one of the most respected magazines in the world. The book includes brilliant essays by longtime Vogue food critic Jeffrey Steingarten, as well as those of food writers such as Tamar Adler and Oliver Strand. Get glimpses into behind-the-scenes interviews. Iconic photographer Irving Penn shot much of the lavish images.
“Daily Bread: What Kids Eat Around the World,” by photographer Gregg Segal, is a beautiful cornucopia of diverse food and culture.
Segal embarked on a world-wide project asking kids of many nations to take his "Daily Bread" challenge, wherein they keep a detailed journal of everything they eat in a week. Segal then staged as an elaborate portrait of each child surrounded by all of their reported meals and snacks.
The colorful and hyper-detailed results tell a unique story of multiculturalism and how we nourish ourselves at the dawn of the 21st century.
From Los Angeles to Sao Paulo, Dakar to Hamburg, Dubai to Mumbai we see food and eating traditions that have stood the test of time, despite technology and multicultural encroachment.
Read more about Beautiful Books in Read more about Beautiful Books in Wild Wonderful Wales, Beautiful Last Lines, Find Beauty in The Lost Words, Epic New Photography Books: Sally Mann & Sally Gall, and Bat Librarians Keep Books Beautiful.
And check out more beautiful things happening now in BN Wellness, Impact, Nature/Science, Food, Arts/Design, and Travel, Daily Fix posts.
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Photo by Sunny Shokrae. “A dinner party by Gagosian Gallery’s Sarah Hoover.” Courtesy of Cherry Bombe.
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Photo: “Cherry Bombe: The Cookbook.” Book by by Kerry Diamond & Claudia Wu. Courtesy of Clarkson Potter.
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Photo: “Cherry Bombe: The Cookbook.” Book by by Kerry Diamond & Claudia Wu. Courtesy of Clarkson Potter.
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Photo by Jennifer Livingston. Padma Lakshmi from “Cherry Bombe: The Cookbook.” Book by Kerry Diamond & Claudia Wu. Courtesy of Clarkson Potter.
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Photo: “On Vegetables: Modern Recipes for the Home Kitchen.” Book by Jeremy Fox. Photography by Rick Poon. Courtesy of Phaidon Press.
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Photo: “Purple haze carrots, yogurt & sumac,” from “On Vegetables: Modern Recipes for the Home Kitchen.” Book by Jeremy Fox. Photography by Rick Poon. Courtesy of Phaidon Press.
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Photo: “Food in Vogue.” Book by Vogue Editors. Courtesy of Harry N. Abrams.
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Photo: “Daily Bread: What Kids Eat Around the World.” Book by Gregg Segal. Courtesy of powerHouse Books.
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Photo: “Carta da Musica, leaves, things and truffled pecorino” from “On Vegetables: Modern Recipes for the Home Kitchen.” Book by Jeremy Fox. Photography by Rick Poon. Courtesy of Phaidon Press.
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Photo: “Poached Asparagus à La Flamande,” from “On Vegetables: Modern Recipes for the Home Kitchen.” Book by Jeremy Fox. Photography by Rick Poon. Courtesy of Phaidon Press.
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Photo by Katja Greeff. Grapefruit Pops from “Cherry Bombe: The Cookbook.” Book by Kerry Diamond & Claudia Wu. Courtesy of Clarkson Potter.
