CleverRoot

Cookbook Corner Interesting food trends abounded in 2017: Charcoal appeared in everything from ice cream to lemonade, Starbucks took trendy Instagrammable drinks to the edge—and then over it—and we (hopefully) hit peak avocado toast. However, good cookbooks never go out of style, so here are some of my favorites released last year! by Jesse Hom-Dawson 1 6 | t h e c l e v e r r o o t Lomelino's Pies: A A A Sweet Celebration of Pies, Galettes, and Tarts by Linda Lomelino Boulder, $26 I have a controversial confession to make: I am firmly, incontrovertibly #TeamPie. I'll pass on sugary sweet frosting and dry cake for flaky crust and warm fruit filling (or chocolate or banana, if that's your thing) any day. It's no wonder, then, that the drool- worthy cover of Linda Lomelino's cookbook immediately drew me in, but the recipes for blueberry pie with buttermilk and lemon or banof- fee pie with honeycomb didn't hurt, either. Swedish-born Lomelino is a photographer as well as a baker (her Instagram @linda_lomelino is a must-follow), so the moody and rich photos accompanying the recipes make the pies look absolutely delectable. Whether it's lime pie with coconut and white chocolate in the summer or fig tart with mascar- pone, rosemary, and walnuts in the fall, there's a pie for every season and every person—even those on #TeamCake. State Bird Provisions by Stuart Brioza and Nicole Krasinski with JJ Goode Ten Speed Press, $40 It's a shame if you've never actually dined at Stuart Brioza's and Nicole Krasinski's standout San Francisco restaurant State Bird Provisions (or their more refined New American eatery The Progress next door). It's a fun and delicious experience defined by über-fresh local veggies and surpris- ing, perfectly-balanced flavors. Platters full of individual dishes served dim sum–style are carried to each table, allowing you to see the dishes up close before ordering. Carrying that sense of whimsy over to a cookbook could have been tricky, but State Bird Provisions does a good job of recreating the restaurant's unique dining atmosphere at home. Its signature dish of deep-fried quail topped with parmesan—"state bird with provisions"—naturally serves as the book's first recipe and is followed by a myriad of multicultural cuisine options like kohlrabi kraut, Japanese dashi, and Mexican sweet corn tres leches cake with cloud cream and blueberry compote. Each dish is carefully crafted to evoke the soul and flavor of State Bird Provisions, with the added benefit of skipping the ever-popular restaurant's long lines! America: America: America: America: America: America: America: America: America: America: America: America: America: America: The The The The The Great Great Great Great Great Great Great Great Great Cookbook Cookbook Cookbook Cookbook Cookbook Cookbook Cookbook Cookbook Cookbook Cookbook Cookbook Cookbook Cookbook Cookbook edited by Joe Yonan Weldon Owen, $40 While the words "American food" typically evoke thoughts of hot dogs and hamburgers, they've slowly come to represent our country's melting pot of culinary influences from all over the world. America is an anthology of some of the finest chefs out there right now, with Dan Barber, José Andrés, and Marcus Samuelsson all making appearances. Texas meat superstar Franklin Barbecue represents the South with its espresso barbecue sauce, while Michael Voltaggio brings science into the kitchen through his recipe for European sea bass with cauliflower crackers and confit grapes. Asian- and Italian-influenced dishes are also featured, and Mexico finds representation in dishes like the sweet and spicy mezcal- flavored coleslaw. A hefty tome featuring 100 chefs, the cookbook is a snapshot of modern American food from across the country and all the deliciousness the eclectic cuisine has to offer. ■cr

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