Issue link: https://www.e-digitaleditions.com/i/1002743
5 2 | t h e c l e v e r r o o t COOKBOOK CORNER by Jesse Hom-Dawson What's Gaby Cooking: Everyday California Food by Gaby Dalkin Abrams, $30 Based on the blog What's Gaby Cooking, Dalkin's second cookbook (her first being Absolutely Avocados, which means we al- ready have a lot in common) features dishes with that distinctive California touch. Think fresh veggies, Cali-style Mexican food, and lots of bowls—whether it's poke, burrito, or anything in between, we Californians seem to devour it all. The recipes are manageable for most home cooks, and Dalkin doesn't give in to the stereotype that all Californians are health-crazed. The "Carbs, Carbs + More Carbs" section includes recipes like a decadent triple créme grilled cheese with prosciutto and honey and pulled pork pizza with cabbage slaw (you can balance out the richness with her roasted asparagus with salsa verde or rainbow summer rolls). Dalkin's fresh, simple, and tasty recipes speak to my personal style of everyday cooking and will resonate with any food lover, Californian or not. Korean BBQ: Master Your Grill in Seven Sauces by Bill Kim with Chandra Ram Ten Speed Press, $29 I will never turn down a good brisket or rack of ribs, but my true love for smoked meat lies with Korean barbeque. Cooking it at home, however, can seem daunting, es- pecially if you don't happen to have a table with a built-in grill and proper ventilation (and if you do, please let us know so you can host the next dinner party). Fortunately, Kim—who owns three Korean-influenced restaurants in Chicago— shows you how to create amazing dishes no matter what kind of grill you're working with, but this isn't your traditional Korean barbeque. Recipes include tandoori soy- cumin lamb, smoky catfish with soy-chipotle sauce, and hoisin baked beans with bacon- barbeque crust in a book full of dishes that celebrate the bold and often spicy flavors that make Korean cuisine so compelling. By adding unexpected ingredients that elevate these dishes to new levels, Kim's multicul- tural recipes will be must-haves this sum- mer at any backyard soirée. The New Spanish: Bites, Feasts, and Drinks by Jonah Miller and Nate Adler Kyle Books, $30 During a recent trip to Europe, I found myself eating and drinking my way through five cities in as many days. When I made it back home, I thought I wouldn't want to see pintxos (bite-size morsels typically found in wine bars across Spain) or another slice of jamón for quite some time . . . until The New Spanish crossed my desk and invigorated my appetite all over again. There's an entire section on egg dishes, with classics like a Spanish potato omelet and "ro- tos rojos," a dish more commonly known as huevos estrellados that's made with potato strands, chorizo vinaigrette, and a slow- poached egg (when I tried it in Barcelona, I was genuinely upset I hadn't discovered it earlier). The seafood section, meanwhile, will transport you to the Spanish coast with recipes like pulpo a la Gallega, Galician- style octopus with pimentón (smoked pa- prika) and sea salt. And no Spanish cookbook would be truly authentic without sugary, warm churros, served here with a bittersweet chocolate sauce that makes for a satisfying end to any meal. It's summertime, which in my mind means al fresco dining, meals made with ingredients from the neighborhood farmers market, and, of course, plenty of barbeque. Read on for some new releases that can bring your warm-weather cooking to life. 5 2 9 9 9 9 781909 487833 ISBN 978-1-909487-83-3 Kyle Books www.kylebooks.com $29.99