Fresh and Seasonal

From the LA Times

In a world overstuffed with weighty, glossy celebrity chef cookbooks, it would be easy to overlook Alain Passard's newly translated "The Art of Cooking With Vegetables." But it would be a mistake.

Granted, it's a slim book — 100 pages even. There are no tricky Space Age twists — not a gel, juicer or immersion circulator in sight. And perhaps most damning for some, there isn't even a single food photograph.

But take it into your kitchen — and leave it there. This is one of those rare books that might actually change the way you cook.

Passard has always been one to go his own way — several years ago, he famously decided to stop serving meat at his Michelin three-star restaurant l'Arpège, instead emphasizing produce he grew on his own farm.

Meat was simple, he explained. Vegetables are complex. But that doesn't necessarily mean that they're complicated. Indeed, what's so shocking about "Art" is just how much Passard gets from simple techniques and ingredients. Again and again, you'll find that by employing a simple twist, he reveals a wholly unexpected side of an ingredient.

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There were a lot of "farm to table" cookbooks this year, but this is the only one I am keeping. It balances the voice of farmers, chefs and artisans. The book is filled with contemporary American recipes that are genuinely appealing and unique.

Bookmarked recipes: Angel hair pasta with oyster butter cream sauce and caviar, Creme fraiche galette with heirloom tomatoes, Goat cheese panna cotta with caramelized figs

Why?
I always get nervous with "chef" recipes. But in this case seasoned test kitchen director from Saveur, Kelly Kochendorfer has clearly made sure these recipes will WORK in a home kitchen. They are straight-forward and don't have a million ingredients.

Who?
This is for creative cooks looking for new flavors and excited to use the best ingredients but who don't see the point of torturing them.

The Sunset Cookbook
I grew up with Sunset magazine, Sunset cookbooks and a philosophy of cooking that was influenced by living in "the West." This is a huge compilation of very contemporary recipes. Sustainable seafood, recipes to make on the grill, tons of salads, Asian inspired dishes and plenty of guacamole.

Bookmarked recipes: Shiraz-soy trip-tip, Frisee, tangerine and sesame salad, Kumquat bon bons

Why?
Because we want to make the most of our bountiful produce and healthy lifestyle

Who?
I don't know if this book will appeal to those not living on the West Coast, but for anyone who is, it will seem like a natural fit.

While most moms spend their entire pregnancy worrying about how and what to feed their newborn, they often neglect themselves. While baby is fortified with breast milk and organic mashed veggies, mom has the number of the nearby Domino's memorized. Lucky for new moms and dads, there's Debbie Koenig, proud mom of 5-year-old Harry, and author of the remarkably useful new cookbook, Parents Need to Eat Too.

The idea for the book grew organically from Koenig's own life. As a sleep-deprived new mom, she found herself resorting to too many fried egg sandwiches and Clif bars instead of nutritious homemade meals. So she started making a few changes: During Harry's morning and afternoon naps, she'd chop and roast vegetables or whip together a cheese or tomato sauce so that when dinnertime came, she'd be way ahead of the game. Miraculously, it worked! So well, that you're now reading this review of her cookbook.

Parents Need to Eat Too has over 150 delicious, nutritious, easy-to-make recipes divided into creative chapters including "Nap-Time Cooking, "Un-Recipes for Partners Who Can't Cook," and "Galacta-what? Recipes to Support Breastfeeding." It also gives new moms tips on how to stock her pantry, which cooking tools and gadgets to buy, and how to shop with a baby.