Best Cookbooks of 2012: Jerusalem, Burma, Faviken
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Market Report ()
Amelia Saltsman is the author of the Santa Monica Farmers' Market Cookbook. She shares her farmers market inspired holiday cookie recipe featuring dates and first of the season walnuts. Find her recipe on the Good Food blog.
'Jerusalem,' the Cookbook of the Year ()
Yotam Ottolenghi is the owner of the Ottolenghi restaurants in London. His new book, Jerusalem, has been highlighted by numerous publications (including Good Food) as one of the best cookbooks of the year. He co-authored the book with Ottolenghi executive chef and co-owner Sami Tamimi.
The Flavors of Burma ()
Naomi Duguid is a food writer and traveler with an insatiable curiosity about food and culture. She has coauthored numerous award-winning cookbooks and her latest book is Burma: River of Flavors, which Evan Kleiman placed on her list of Top 5 Cookbooks of 2012.
Faviken: Twelve Seats on 20,000 Acres ()
Magnus Nilsson is the chef and owner of Faviken, a 12-seat restaurant on a 20,000-acre property in northern Sweden. His corresponding cookbook, published this year, highlights his simple and straightforward approach to cooking with the ingredients that are available to him.
A recipe for his Scallops Cooked over Juniper Branches is on the Good Food blog.
Why Are There No Great Women Chefs? ()
Charlotte Druckman is the author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen. Inspired by Linda Nochlin's iconic 1971 article, "Why have there been no great women artists?" Druckman poses the question "Why have there been no great women chefs?" as her point of departure. The question alone opens the door to an interesting debate about gender in the professional kitchen.
Susan Feniger's Street ()
One of Southern California's most celebrated chefs, Susan Feniger's latest cookbook is Street Food: Irresistibly Crispy, Creamy. Crunchy, Spicy, Sticky, Sweet Recipes. She discusses her travels around the world and the food that inspired her restaurant Street.
A recipe for her Bhelpuri is on the Good Food blog.
Hakka Food ()
Linda Lau Anusasananan has been a food writer for almost four decades. Her latest book is The Hakka Cookbook: Chinese Soul Food from around the World. The Hakka are an ethnic minority from China, currently dispersed in many countries all over the world.
Tender Southern Biscuits at The Hart and the Hunter ()
Jonathan Gold reviews The Hart and the Hunter, a new restaurant located in the Pali Hotel in West Hollywood, from chefs Brian Dunsmoor and Kris Tominaga. Dunsmoor's Southern accent show up in dishes like butter biscuits served with pimento cheese, fried chicken skins and a "low country" shrimp boil. Jonathan also recommends the potted salmon with hard boiled eggs and avocado toast.
The Hart and the Hunter
7950 Melrose Ave
All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.
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