Novelist Cheryl Pearl Sucher leads a double life. Half the week, Cheryl works as a novelist, journalist and essayist, the rest of the time she works as a bookseller at the independent McNally Robinson Bookstore in Manhattan. (On the weekends, she's the New York correspondent for The Saturday Morning Show with Kim Hill on Radio New Zealand.)
Cheryl has been a bookseller most of her adult life, and she manages McNally Robinson's Food Writing and Cookbook Section. Today she stops by to give us the insiders guide to the cookbook aisle. Bon appetite.
In the Cooking Aisle with Cheryl Pearl Sucher
The Essentials of Cooking: Translating the Chef's Craft for Every Kitchen : by Michael Ruhlman. Ruhlman is the author of three previous fascinating and insightful works on the challenges and wonders of becoming a professional chef. This book interprets those considerations for every cook with culinary aspirations, or every reader who simply relishes reading about this succulent pasttime.
Italian Two Easy: Simple Recipes from the London Cafe by Rose Gray and Ruth Rogers. A companion to its more formidable predecessor, Italian Easy: Recipes from the London River Cafe ,this wonderful book, written by the two women behind the extraordinarily successful London River Cafe, is as delectable as its easy to follow recipes. On one page is a portrait of the finished delicacy, while the opposite page presents its simple ingredients followed by the logical, concise directions to create it. Stunning yet simple, this book is a great find, and the easiest route to executing great Italian meals all on your own.
Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden. Claudia Roden returns to her Sephardic, Middle-Eastern roots with this elegant and fascinating exploration of Morroccan, Turkish and Lebanese cuisines. Learn how to manipulate the sweet fermentation of preserved lemons, master the tagine and make the perfect couscous. This glorious cookbook is a follow-up to Roden's classic masterpieces The Book of Jewish Food: An Odyssey From Samarkand to New York and and Thew New Book of Middle Eastern Food.
Sunday Suppers At Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber. Goin apprenticed at the side of the master of American nouvelle cuisine, Alice Waters, and she learned her lessons well. This gorgeous cookbook is organized according to the local availability of seasonal ingredients and is challenging in its creativity and originality. For all who have been fortunate enough to dine at Goin's LA restaurants, LUCQUES and A.O.C, these recipes do not disappoint. In fact, they offer the opportunity to relive those wonderful meals over and over again in your own dining room.
The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution by Alice Waters. This book is flying off the shelves, and for good reason. From its washable cover to its delicate but lovely drawings, this book is a find for the experienced cook and the novice alike. Divided into two parts: the first focuses on fundamentals, offering Waters' approach to ingredients and uncomplicated yet elegant meals, the second is a series of recipes building on her firm but flexible point of view. There is a reason that Alice Waters is the Sacajawea of contemporary American cuisine. She maintains the historic basics of traditional French cooking while taking away the fat and replacing it with freshness and contemporary American ingenuity.