New cookbooks spring up like magnificent blossoms in spring, when the vitality of the season compels us to get into the kitchen. Just as each spring feels like a new life, each book is a different take on the way we cook. (That's why we keep adding books to all of our overflowing collections, right?)
This season we're diving into the first Salvadoran cookbook published by a major publisher; the first book from Kismet's vegetable-loving chefs; The Greek, Lebanese and Turkish recipes of humanitarian chef José Andrés; Joan Nathan's latest food memoir; the unhinged culinary masterpieces of the Mythical Kitchen; market-inspired Niçoise cuisine; and more
You need recipes for Nathan's Sticky Buns, Kismet's Creamy Marinated Feta with Grapefruit and Roasted Tomatoes, Chilled Yogurt Soup Garnished with Cucumbers, Pistachios, and Barberries, Recaudo-Dipped Salvadoran Chicken Sandwiches…and we have them!
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