The book begins by outlining the various methodology around candying, with helpful charts and tips that lean more intuitive than overly technical. Then, the book dives into just what to do with all those candied treasures—and for that, Camilla has you well covered. Don’t miss the many whimsical hybridic pastries—think Stollen Pound Cake, Fruitcake Cookies, and Mendiant Shortbread—that are as glorious to admire as they are to eat. —Natasha Pickowicz, author of More Than Cake: 100 Baking Recipes Built for Pleasure and Community
Our South is about the breadth, beauty, and regional nuance of Southern cuisine and the traditions and people that shaped it. It is about family and place and how they inform and influence our perspective on food no matter how far away from them we travel. Author Ashleigh Shanti is the former chef de cuisine of Benne on Eagle and is currently chef-owner of Good Hot Fish in Asheville, NC. What makes this book stand out, besides Ashleigh’s thoughtful and delicious takes on regional cuisine, are the stunning photography and layouts. The book is organized by region (e.g., Backcountry, Lowcountry, Midlands, Lowlands, Homeland) rather than dish type, which highlights the ingredients and spirit of those places filtered through Ashleigh’s perspective and experience. Standout recipes are Benne Seed Crab Toast with Spicy Sorghum-Miso Mustard, Sour Corn Chow Chow, and Collard and Sweet Potato Chowder. —Adrienne Cheatham, chef and author of Sunday Best
Bryan Ford proved his mastery of sourdough in his first book, New World Sourdough. Here he expands his repertoire with an audacious guide to Latin American baking that includes artisanal loaves, pastries, desserts, and savory baked goods. In this stunning second title, Pan y Dulce, Ford seamlessly guides home bakers to crusty loaves, creamy Flan De Coco, vibrantly swirled Pan Payaso, and so much more. While exploring his Afro-Honduran heritage, he takes culinary inspiration from the 33 countries that comprise Latin America; you’ll find classic and innovative recipes with lots of flair.
The photography is as vibrant as the recipes, and the on-location images offer a glimpse into Ford’s heritage. The author also shares his account of the complicated history of baking fundamentals like sugar, flour, and vanilla. He writes with refreshing candor as he delves into the impact of colonization on Latin American baking. But there is no shortage of practical baking lessons here—this book guides the home baker with scientific precision. You’ll learn history and discover traditions that accompany some of your soon-to-be-favorite recipes in this rare gem of a cookbook. —Vallery Lomas, creator @FoodieInNewYork and author of Life is What You Bake It
Todd Richards’s first cookbook, Soul, sermonized soul food with global interpretations of his family’s recipes. His second, Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America, centers African Diasporic cuisine, tracing his ancestors’ journey to North America from the Middle Passage through the Caribbean to Chicago. Standout recipes include a West African fish stew that incorporates Maggi seasoning (and a note defending it); a saucy bistec encebollado, whose tender flat iron steaks are seared before braising for caramelization; chicken in a variety of preparations (stewed, roasted, jerked, etc.); and several beverages, including a sweet hibiscus tea with quick watermelon pickles. These blend with historical essays, travel journaling, and brief profiles of people Richards met traveling. Accentuated by Clay Williams’s vibrant photography, it’s an homage to Black foodways and an enlightened, enriching voyage to self-discovery through cooking. —Mike Jordan, senior editor at UATL, The Atlanta Journal-Constitution’s Black culture division
When I cross-tested Arlyn Osborne’s Ube Pie for Epicurious in 2021, I knew she was headed for big things. Even so, this book—based on Osborne’s Filipino American upbringing in the Southern US—floored me. I immediately flagged 17 recipes I wanted to make. Then, when thumbing through a second time to decide which to bake first, I flagged five more.