Introducing the Cookbooks of March 2024!

Including ONE I WROTE!!!

Author

Paula Forbes
March 01, 2024

Howdy cookbook fans!

And welcome to a very, very, very special monthly cookbook preview. Special because: I have a book coming out at the end of the month!!!!

That’s right: Cured: Cooking with Ferments, Pickles, Preserves & More by San Antonio chef Steve McHugh and myself is out March 26 from Ten Speed Press. You can read allllllll about it here—how Steve and I ended up working together, how much fun we had writing and shooting the book, and why I think it’s such a spectacular offering—but here’s my elevator pitch:

Tons of cookbooks, including Cured, tell you how to preserve ingredients. This one helps you turn all those jars into breakfast, lunch, and dinner. (And snacks, and happy hour, and…)

After all, cooking with preserved foods is just a fancy, cheffy way of saying pantry cooking.

(You can also purchase the book at your favorite indie bookstore!)

Truly, y’all, I am so proud of this book. It’s super useful for a wide variety of skill-levels, and I hope it helps you tackle your love of pickling, the weird jams your aunt Linda is always sending you, the inventive mustard you got talked into buying at the farmers market, and the hot sauce you just can’t get enough of. It would mean the world to me if you brought this book into your home.

AND NOW! The rest of the best of March 2024!!!!

The Stained Page News March 2024 Cookbook Preview

  • Simple crowd-pleasers from Sabrina Ghayour in Flavor. Recipes include dishes like zaatar onion, tomato and eggplant tartines; pan-fried salmon with barbary butter, and lime, coconut, cardamom cake. Aster, March 5.

  • Darina Allen of Ballymaloe Cookery School returns with Grow, Cook, Nourish, a collection of 400 (!) seasonal recipes intended to help you deal with a glut of garden vegetables. (Assuming you grow the same vegetables as they grow in Ireland.) Kyle, March 5.

  • Sheet pan dinner fans, this one’s for you: Hot Sheet by Olga Massov and Sanaë Lemoine has 100 recipes for sheet pan meals from breakfast all the way to dessert. Harvest, March 5.

  • Well I am extremely into this: The Depanneur Cookbook is about a food pop-up space in Toronto run by author Len Senater, where people from all backgrounds put on supper clubs and cooking classes and culinary talks. Getting weird-and-wonderful vibes from dishes like “(only slightly off-the-wall) Vietnamese Kraft Dinner” and “Salade DysPérigourdine (Not Périgord Salad Get Over Yourself).” Simon & Schuster, March 5.

  • Do you hear that? That’s the sound of 50 people unsubscribing because I said I liked the cover of a cookbook. Anyway LOOK AT THIS! Gorgeous. In less deft hands this could have been super busy, but wow what a stunner. Author Ashley Boyd believes “sauce is always the answer” and, in Saucy, offers classics and fun ideas like roasted beet hummus and coconut chili crisp. Chronicle, March 5.

  • Veg-up your Jewish cooking with Nosh from Nosh with Micah blogger Micah Siva. 80 vegetarian recipes including “Savory Pulled Mushroom and Tofu ‘Brisket,’ Chickpea and Olive Shakshuka, and more.” Collective Book Studio, March 5.

  • Combining her Filipino heritage with her Western training, recipe developer Arlyn Osborne brings us Sugarcane: Recipes from My Half-Filipino Kitchen. The book offers 80 recipes that wed Filipino flavors with Western techniques, including Ube Milk Crinkles, Kumquat Curd Bars, and Pandan Coconut Cream Pie. Hardie Grant, March 5.

  • Do we like TikTok guy Sad Papi (2 million followers)? I was just telling a friend I can never tell which TikTok food people I should be keeping up with. Anyhoo, at least we know Brandon Skier can actually cook, having spent 10 years cooking professionally in LA. In his new book, Make It Fancy (something I do like, making things fancy), he offers doable recipes for cheffing up you food, like burnt onion powder, pistachio dukkah, and preserved lemon vinaigrette, and how to use them in dishes. S&S, March 5.

  • This is another one of those internet things I don’t totally understand, because while I am extremely online, I am not extremely on YouTube. Anyway, friends tell me the whole Mythical universe is a sort of food-centric talk show hosted by two friends from North Carolina named Rhett and Link. Neither of those people are Josh Scherer, the author of Rhett & Link Present: The Mythical Cookbook, but he is apparently the chef behind the whole thing. (He also apparently wrote a book called The Culinary Bro-Down Cookbook* in 2017, which, sigh.) This whole shebang has a combined 31 million followers on YouTube. Harvest, March 11.

  • In his follow-up to 2018’s The Food of Northern Thailand, Austin Bush heads south in The Food of Southern Thailand. I won’t pretend to know a lot about the difference between Thailand’s regional cuisines, but I will highlight two things that caught my eye: first, the book has quite a large section on sweets, which is fun, and second, the description calls out the book as “a crucial record of a cuisine as it is lived now.” Norton, March 12.

  • Korean cookbooks, getting specific: Seoul chef Mingoo Kang, along with Joshua David Stein and Nadia Cho, has written Jang, a book about the sauces that flavor Korean cooking. Claiming to be the first book on the topic written in English, the book elaborates applications for gochujang, doenjang, and ganjang in both Western and Korean dishes. Artisan, March 12.

  • The Jewish Holiday Table by Naama Shefi with Devra Ferst is a collection of celebratory recipes from around the world, including “a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, an Iraqi spread for Purim.” (I need to check out this Ukrainian-Mexican meal, wow.) Artisan, March 12.

  • Oh hell yeah it’s Flavorama from flavor scientist/co-founder of the Noma fermentation lab/general food science badass Arielle Johnson! Described as “an irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen,” the book also contains 75 recipes that I can only assume are very flavorful. Harvest, March 12.

  • Door73 is a restaurant in Gent, Belgium that I have not been to but I HAVE biked past (brag). And now they have a cookbook! At Door73, chefs Marcelo Ballardin (whom you may have heard of as the chef at OAK, also in Gent) and Eric Ivanidis serve dishes comprised of global flavors, focusing on South American, Asian, and Greek cuisines that reflect the duo’s respective heritages. Lanoo, March 12.

  • UGH WOULD YOU JUST LOOK AT THIS CHAPTER OPENER SPREAD. So, so good. Elegant, classic, timeless. The recipes in UK chef Nisha Katona’s new book Bold look great, too, offering “big flavor twists” on classic dishes like Bengali hashbrowns, figgy meatloaf, plum and tamarind strudel, and more. Nourish, March 12.

  • Recipe developer Lidey Heuck makes her move towards being the next generation’s Ina Garten, a field which is frankly pretty crowded. Heuck has a leg up, though: she was Garten’s assistant for years, and even appeared on The Barefoot Contessa. Her cookbook Cooking in Real Life offers everything from weeknight dinners to celebratory meals, with a focus on accessibility. S&S, March 12.

  • Chef Junda Khoo is the proprietor of Ho Jiak Town Hall in Sydney, and now he offers recipes inspired by his Malaysian heritage in Ho Jiak (which means “good eats”). Everything from street food to food his grandmother made to “dishes that are not commonly served in eateries outside of Malaysia.” Hardie Grant, March 12.

  • Hopscotch around the world, island to island, in Islas by Von Diaz. The book is a “celebration of tropical cooking,” and includes 125 recipes from Islands in the Indian, Atlantic, and Pacific oceans. And predictably, given the ingredients grown in those regions, the book is super colorful and pretty! Chronicle, March 12.

  • Hey this is exciting! On March 14, ckbk—the digital cookbook website—will publish its very first print cookbook. And not only that, it will be a sequel to cult-favorite Goose Fat and Garlic: Magrets & Mushrooms revists southwestern France, 30 years later. (And a little bird tells me there’s more where that came from. More on that later.) ckbk, March 14.

  • From the man who brought you cascatelli, Anything’s Pastable, a collection of pasta treatments from The Sporkful host Dan Pashman. Go beyond bolognese with lesser-know Italian pasta dishes and fun riffs like Kimchi Carbonara, Cacio e Pepe e Chili Crisp, Keema Bolognese, and Mapo Tofu Cascatelli. William Morrow, March 19.

  • I still have not forgiven him for closing the Frisco, Texas (where I have family) location of this restaurant, but ANYWAY I am still excited for Zaytinya by José Andrés. A very pretty book of Greek, Turkish, and Lebanese fare; fitting for a very pretty, very tasty restaurant. Ecco, March 19.

  • The Vegetable Eater by Cara Magini is as much a guide as a recipe book—they call it a “playbook”—offering the kind of recipes that go into your dinner rotation, but end up slightly different every time. 35 dishes with seasonal variations, plus tips and tricks. Workman, March 19.

  • Cool Pasta by Tom Jackson is a bunch of new-school riffs on the old schoolest of potluck dishes: pasta salad. Not your grandma’s, etc. I like pasta salad! Hardie Grant, March 26.

More Books I’m Excited About…

Okay that’s it for now, cookbook fans! Remember to pre-order Cured! xoxo!

*This appears to be out of print, but when I searched for it on Bookshop, it gave me several different editions of Kitchen Confidential. Not no.

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