recommendations for the foodie in your life. They not only pored over
the recipes—they tested out their favorites, too!
Nothing Says “Love” Like A Home-Cooked Meal.
Fellow booksellers Grace, Stephanya, Matthew, Robyn, Brian and Meg crammed into my very small (and adorable) North Austin kitchen and proceeded to cover every square inch of table and counter space mixing, dicing, slicing, rolling, grating, and sampling our way to a delightful epicurean feast. The Limoncello Martinis definitely helped us keep our cool in the tight quarters.” —Julie Wernersbach
The chefs at this year’s Austin FOOD & WINE Festival offer a terrific selection of cookbooks that are perfect for your Valentine. Here are some of BookPeople’s top recommendations…
Uchi: The Cookbook
by Tyson Cole & Jessica DuPuy
You meant to make the phone call. It was on your to-do list for months. It’s been on your to-do list since last Valentine’s Day. But somehow, you just never got around to making a reservation at Uchi for the most romantic day of the year. Fortunately, Chef Tyson Cole has you covered with Uchi: The Cookbook.
Melon Gazpacho, Polenta Custard, Shiitake Bacon, Foie Gras Nigiri, Uchiviche – the recipes in this cookbook will impress your Valentine not only with incredible original flavors, but also with your incredible skill in the kitchen. Salads, sushi rolls, Cashew Beer Butter, Bacon Candy; you can really go all out. If you’re giving Uchi as a gift, this is the perfect cookbook for the chef who likes to experiment with exotic ingredients and enjoys a good challenge in the kitchen. It’s also perfect for anyone who likes a little food porn – the photography in this book is gorgeous – and for fans of the restaurant. This book offers not only terrific recipes you won’t find anywhere else, but also the philosophy of Uchi and how the restaurant came to be.
Wine Bar Food: Mediterranean Flavors with Wine to Match
by Cathy & Tony Mantuano
We dug way into this cookbook, starting with the Limoncello Martini. Bright and sharp, it was like a little hit of sunshine on our tongues. We sipped our sunny drinks while cooking up a wide array of recipes. The recipe for Moroccan Vegetables is out of this world. Coriander, fennel, cumin, honey – the Mantuanos combine flavors that are smoky, savory and sweet to create a dish that’s an absolute knockout for your vegetarian Valentine. The red pepper puree on top was also a popular dip for leftover bread. The Potato, Garlic and Rosemary Pizza was another big hit, and its sophisticated flavors dress up a simple dish. And who knew potato worked so well on pizza? The Goat Cheese Crostini was simple and delicious. We cooked down a head of endive (such a gorgeous vegetable!), toasted the bread, spread the goat cheese on and topped it with the sauteed endive. Voila! This is a perfect, no-stress way to kick off your Valentine’s evening. The savory creaminess of the goat’s cheese is a sublime base for the tangy endive. The recipe combinations are virtually limitless, while the wine pairings take the stress out of finding the best bottle to serve with dinner. If you’re giving this cookbook as a gift, it’s perfect for the chef who enjoys exploring international cuisine, or just for anyone who enjoys entertaining.
Momofuku Milk Bar
by Christina Tosi & David Chang
We knew we wanted to make one of the recipes in this cookbook, but which one? It was so hard to choose. Pretzel Ice Cream Pie! Chocolate-Chocolate Cookies! Chocolate Chip Layer Cake! We finally settled on the Cornflake-Chocolate-Chip-Marshmallow cookies. Step one was crunching up a few cups of cornflakes (which was totally fun, by the way) and then we baked them with butter, sugar and milk powder. The smell that came out of the oven – oh my! The rest of the recipe was surprisingly simple. We mixed the baked cornflakes with flour, sugar, butter, chocolate chips and marshmallows, chilled for an hour, and then baked them.
I wish I could deliver a batch of these cookies straight through the computer screen right now. They tasted like cookies you would pay top dollar to devour at a bakery in Manhattan, and we made them in our own kitchen with our own hands! Forget the box of chocolates – you simply must make a delectable batch of something awesome from this cookbook for your valentine. They’re sure to be impressed by these complex flavors. With recipes that seem like childhood dreams come true, the Momofuku Milk Bar cookbook delivers unexpected delights to please the one you’re courting. This is the perfect cookbook for the chef with a sweet tooth, and for a baker who is not even a little bit afraid to use butter to all of its magnificent potential. It’s also perfect for anyone who loves cereal – Tosi does amazing things with Fruity Pebbles and has a recipe for Cinnamon Toast Crunch that will make you wonder why you ever bother going to the supermarket for it.
Oldman’s Brave New World of Wine
by Mark Oldman
Walking into a wine store, or even just the wine section at Central Market, can be intimidating on the average day, but Valentine’s Day? That’s a high pressure shopping situation. Which is why we love Mark Oldman‘s Brave New World of Wine. Each chapter examines a different wine, everything from Chardonnay to Aglianico to Bargain Bordeaux, with helpful charts and tips. Oldman breaks down the flavors, price, food pairings, his own picks, recommendations for similar wines, and more. Comprehensive and well organized, this book will guide you through what Oldman calls “The Golden Age of Wine Choice” and it will do it in layman’s terms without a sniff of pretension. This book is perfect for any wine connoisseur, from amateur to experienced. Oldman packs a lot of info into these pages. Amateurs will find a trustworthy guide in Oldman, while the more experienced set may likely learn a thing or two they didn’t already know.
Yes, Chef: A Memoir
by Marcus Samuelsson
“I’ll admit it: I love reading about people who have incredible life stories. So when I started to read Yes, Chef, I was hooked. He was born in Ethiopia, raise in Sweden, now he’s the owner and chef of a successful restaurant in Harlem! How did he make this happen? With burning ambition and hard work. Samuelsson trained in Sweden and in European restaurants, on cruise ships and finally ended up cooking in New York restaurants; he kept working until he owned his own restaurant. Always “chasing flavors” and striving to be the best, Samuelsson is very honest when writing about his life. He admits his mistakes and failures. But what comes through most clearly from Samuelsson’s story is his intense love of people and his belief that cooking amazing food from around the world can bring people together.” This memoir is the perfect gift for someone who, like Kathleen, has been following Samuelsson’s career. It’s also a terrific read for a foodie who enjoys the behind-the-scenes stories of how restaurants are made and how great chefs come into their talents. We recommend pairing it with one of Samuelsson’s cookbooks. We’re particularly fond of New American Table.