7 New Books We’re Reading This Spring

Photo by Monica Buck.

Spring’s best books showcase Southern fare, culinary chemistry, and vegetarian dishes even die-hard carnivores will crave.

Princess Pamela’s Soul Food Cookbook
Celebrated Charleston cooks (and Modern Farmer Advisory Board members) Matt and Ted Lee came across a vintage copy of this 1969 classic and convinced Rizzoli to reissue it. The new version pairs a foreword by the Lee Brothers with recipes for the catfish stew, milk-baked ham, and peanut butter biscuits that South Carolina native Pamela Strobel served to famous patrons, including Diana Ross and Gloria Steinem, at her iconic Lower Manhattan cafés between 1965 and 1998. ($30; Rizzoli)

Salt, Fat, Acid, Heat
California chef Samin Nosrat explains how these four elements affect everything we cook and eat, then rewards faithful science students with recipes for a perfectly balanced Caesar salad, a flaky pie crust, and fall-off-the-bone braised beef. ($35; Simon & Schuster)

Temple Grandin’s Guide to Working with Farm Animals
Written for ranchers who manage herds of 100 or less, Temple Grandin’s guide details key tenets of responsible livestock farming such as designing more humane corrals and chutes. ($20; Storey)

Homegrown Pantry
Organic gardener Barbara Pleasant details how to plan a plot that will yield the best varieties (and the right amounts of each) for stocking your larder year-round. The guide tackles best practices for cultivating and harvesting 55 fruits, vegetables, and herbs, plus tips on preserving the bounty. ($23; Storey)

The Greenhouse and Hoophouse Grower’s Handbook
Maine farmer Andrew Mefferd provides all the specifics you need—irrigation, lighting, temperature control, et cetera—to grow the eight most profitable market crops (think tomatoes and microgreens). ($35; Chelsea Green)

In My Kitchen
Beloved vegetarian icon Deborah Madison gathered her greatest hits along with new dishes to create this recipe compendium. ($32.50; Ten Speed Press)

The Book of Greens
Another veggie-centric option: chef Jenn Louis of Lincoln Restaurant in Portland, Oregon profiles 40 of her favorites, from basic Brussels sprouts to underutilized cardoon and celtuce. Standout recipes: Charred Cabbage with Miso and Carrot Greens Salsa Verde. ($35; Ten Speed Press)

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7 New Books We’re Reading This Spring