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The Most Anticipated Cookbooks of Winter/Spring 2015

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Winter releases from across the country to get you into the kitchen.

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Welcome to the Eater Winter/Spring Cookbook Preview. Here you will find Spring releases (January 1 to April 30) that are about, written by, or could be useful to chefs/restaurants. While Spring may be the slowest cookbook season, there are still some major titles heading your way over the next few months.

These include a debut cookbook — or manifesto, as he'd have it — from Texas barbecue master Aaron Franklin, a guide to seriously tricking out your cookies from Chicago chef Mindy Segal, and a big glossy chef book from Corey Lee of San Francisco's Benu. There are vegetable books from Atlanta chef Steven Satterfield and New York City chef April Bloomfield, pasta books from Philadelphia's Marc Vetri and Portland's Jenn Louis, and much more.

Now, onto the Winter/Spring cookbook preview. If you don't see something here that should be on the list, feel free to let us know in the comments.

Eater Winter/Spring 2015 Cookbook Preview

Mimi Sheraton

1,000 Foods To Eat Before You Die: A Food Lover's Life List

Mimi Sheraton
Former New York Times restaurant critic Mimi Sheraton has compiled an epic list of her favorite dishes, restaurants, cuisines, ingredients and more from around the world. Consider it an epic to-do list, compiled over a lifetime of eating and traveling. Sheraton spoke with Eater about the book, calling it "a jigsaw puzzle that when put together gives you an idea of what the world eats." Read an excerpt here.

Order: Amazon, Barnes & Noble, Powell's

White Heat 25

White Heat: 25th Anniversary Edition

Marco Pierre White
Mitchell Beazley
Forget Kitchen Confidential: London chef Marco Pierre White's account of life in the kitchen is the classic bad boy chef pirate memoir. Here it gets an update for the 25th anniversary of its publication: this edition is amped up with new photography and essays by the likes of Confidential author Anthony Bourdain, UK chef and sweary tv person Gordon Ramsay, Momofuku master David Chang, and many more.

Preorder: Amazon, Barnes & Noble

kevin gillespie book

Pure Pork Awesomeness: Totally Cookable Recipes from Around the World

Kevin Gillespie
Andrews McMeel
For his second cookbook, Atlanta chef and Top Chef alum Kevin Gillespie goes whole hog. According to the publisher, the book covers "selecting, cooking, and enjoying" the South's favorite meat, with recipes from Bacon Popcorn and Bourbon Street Pork Chops to Korean Barbecued Pork Bulgogi.

Preorder: Amazon, Barnes & Noble, Powell's

Root to Leaf

Root to Leaf: A Southern Chef Cooks Through the Seasons

Steven Satterfield
Also out of Atlanta, chef Steven Satterfield has made a name for himself as a vegetable wizard at his restaurant Miller Union. Here he explains his approach to vegetables, and shares recipes that have a "decidedly Southern flair."

Preorder: Amazon, Barnes & Noble, Powell's

Marc Vetri

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

Marc Vetri and David Joachim
Ten Speed
For his newest cookbook, Marc Vetri once again teams up with his Rustic Italian Food collaborator David Joachim. Here the Philadelphia chef offers what he calls a "complete handbook" to pasta, covering pasta techniques in Italy and homemade pasta, as well as risotto, gnocchi, and crespelle.

Preorder: Amazon, Barnes & Noble, Powell's

Good Food

Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat

Curtis Stone
TV man and chef of Los Angeles hotspot Maude, Curtis Stone turns to home cooking for his latest cookbook. The simple recipes focus on every meal of the day, family-friendly fare, dinner party show-stoppers, make-ahead dishes, and more.

Preorder: Amazon, Barnes & Noble, Powell's

Jenn Louis

Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta

Jenn Louis
For her first cookbook, Portland chef Jenn Louis focuses on the hand-made pastas of Italy: gnocchi, orecchiette, gnudi, spatzli, and more. The book purports to offer recipes for some regional foods that have never been written about in English before. Pasta nerds, rejoice.

Preorder: Amazon, Barnes & Noble, Powell's

Franklin Barbecue

Franklin Barbecue: A Meat-Smoking Manifesto

Aaron Franklin and Jordan Mackay
Ten Speed
Much like Ivan Orkin's ramen book was one long recipe, Franklin's first guide to smoked meats is a deep dive into his craft. If you're looking for a book that will explain how to make Texas-style barbecue, this is your book. It explains how to trick out a store-bought smoker for maximum effect, wood and meat selection, troubleshooting, and more. The subgenre of barbecue books has always been somewhat lacking; this could be the book we've been waiting for.

Preorder: Amazon, Barnes & Noble, Powell's

Benu Corey Lee


Corey Lee
San Francisco chef Corey Lee gets the big glossy chef book treatment from Phaidon, which continues its series of high-end American chef books. Here Lee walks the reader through one of his restaurant's 33-course menus start-to-finish. The book has forewords by Thomas Keller and David Chang.

Preorder: Amazon, Barnes & Noble, Powell's

Milke Bar Life

Milk Bar Life: Recipes & Stories

Christina Tosi
Clarkson Potter
What does Momofuku Milk Bar bigwig Christina Tosi cook at home? After the success of her first Milk Bar book, Tosi offers up more savory fare, including "Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers."

Preorder: Amazon, Barnes & Noble, Powell's

April Bloomfield

A Girl and Her Greens: Hearty Meals from the Garden

April Bloomfield and JJ Goode
New York City chef April Bloomfield teams up with co-author JJ Goode once again, this time to focus on vegetables. A sort-of companion book to Bloomfield's last book, A Girl and Her Pig, Greens is divided into seasons and offers recipes such as "Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water."

Preorder: Amazon, Barnes & Noble, Powell's


New York in a Dozen Dishes

Robert Sietsema
Houghton Mifflin Harcourt
Eater's own Robert Sietsema takes a look at twelve dishes that exemplify the New York dining experience. From "hipster joints in Williamsburg [to] the history of New York–style pizza [to] egg foo young and the endangered 'American Chinese' cuisine," the book paints a multicultural portrait of New York through its food.

Preorder: Amazon, Barnes & Noble, Powell's


Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream

Bryan Petroff and Doug Quint
Clarkson Potter
Riffing on high school yearbooks, the rainbow-bespangled duo behind Big Gay Ice Cream sets out to teach you the art of the cone. The book includes recipes, stories, unicorn art, and "celebrity cameos" including a foreword by Anthony Bourdain.

Preorder: Amazon, Barnes & Noble, Powell's

made in america

Made in America: A Modern Collection of Classic Recipes

Megan Garrelts and Colby Garrelts
Andrews McMeel
Megan and Colby Garrelts, the husband-and-wife duo behind Kansas City restaurants Bluestem and Rye, have written a volume on the foods of their native Midwest. Expect classics like "Biscuits and Gravy, Corn Fritters with Fresh Sheep's Milk Cheese, Quick Pickles, Panfried BBQ Pork Chops with Tomato Horseradish Sauce, Grilled Garlic-Thyme Kansas City Strips, Garrelts Fried Chicken, Lemon Meringue Pie, and Chocolate Butterscotch Cookies."

Preorder: Amazon, Barnes & Noble, Powell's

cookie love

Cookie Love: 60 Recipes and Techniques for Turning the Ordinary into the Extraordinary

Mindy Segal and Kate Leahy
Ten Speed
Here's Chicago chef Mindy Segal's heavily anticipated cookie book. Teaming up with cookbook author Kate Leahy, this book seeks to amp up your boring classic cookbook recipes into something fresh and, as they put it, extraordinary. What this means: recipes for "Peanut Butter Peanut Brittle Cookies and Fleur de Sel Shortbread with Vanilla Halvah, to Malted Milk Spritz and Peaches and Cream Biscotti."

Preorder: Amazon, Barnes & Noble, Powell's

Also Coming This Spring

· Cooked Raw: How One Celebrity Chef Risked Everything to Change the Way We Eat by Matthew Kenney. Familius: January 13.

· Noodle Kids: Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together by Jonathon Sawyer. Quarry: January 15.

· Bread: Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using Them by Nick Malgieri. Kyle: January 22.

· Experimental Eating by Tom Howells. Black Dog: January 27.

· New German Cooking: Recipes for Classics Revisited by Jeremy Nolan, Jessica Nolan, and Drew Lazor. Chronicle: January 27.

· Spice at Home by Vivek Singh. Absolute: January 27.

· Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It by Steven Laurence Kaplan (translated by Catherine Porter). Duke University Press Books: January 30.

· Where Chefs Eat: A Guide to Chefs' Favorite Restaurants (2015) by Joe Warwick. February 7.

· Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook by Michael Ruhlman. Little, Brown: February 10.

· Chocopologie: Confections & Baked Treats from the Acclaimed Chocolatier by Fritz Knipschildt and Mary Goodbody. HMH: February 10.

· The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America's Best Dairy Farms. Oxmoor: February 10.

· Luke Nguyen's Greater Mekong: A Culinary Journey from China to Vietnam by Luke Nguyen. Hardie Grant: February 10.

· My Kitchen Alphabet: Restaurant Bon Bon by Christophe Hardiquest. February 28.

· Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes by Oswald Rivera. Running Press: March 3.

· Curbside: Modern Street Food from a Vagabond Chef by Adam Hynam-Smith. Whitecap: March 15.

· Jean-François Piège by Jean-François Piège. Flammarion: March 17.

· Cocktails on Tap: The Art of Mixing Spirits and Beer by Jacob Grier. STC: March 17.

· Back in the Day Bakery Made with Love: More than 100 Recipes and Make-It-Yourself Projects to Create and Share by Cheryl Day and Griffith Day. Artisan: March 17.

· The Classic Recipes for Modern People by Max Sussman and Eli Sussman. Weldon Owen: March 31.

· 12 Bones Smokehouse: A Mountain BBQ Cookbook by Bryan King, Angela King, Shane Heavner, and Mackensy Lunsford. Voyageur: April 1.

· Mikkeller's Book of Beer: Includes 25 Original Mikkeller Brewing Recipes by Mikkel Borg Bjergsø and Pernille Pang. Jacqui Small: April 1.

· Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore. Ten Speed: April 7.

· Staten Italy: Nothin' but the Best Italian-American Classics, from Our Block to Yours by Francis Garcia and Sal Basille. Grand Central Life & Style: April 7.

· Kyotofu: Uniquely Delicious Japanese Desserts by Nicole Bermensolo. Running Press: April 7.

· Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria by Jody Scaravella. Atria: April 7.

· Wine in Words: Some Notes for Better Drinking by Lettie Teague. Rizzoli: April 7.

· Donna Bell's Bake Shop: Recipes and Stories of Family, Friends, and Food by Pauley Perrette, Darren Greenblatt, and Matthew Sandusky. Simon & Schuster: April 14.

· Grilling with House of Q: Inspired Recipes for Backyard Barbecues by Brian Misko. Figure 1: April 14.

· The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents by Sameh Wadi. Page Street: April 14.

· Agricola Cookbook by Josh Thomsen. Burgess Lea: April 16.

· The Tippling Bros. A Lime and a Shaker: Discovering Mexican-Inspired Cocktails by Tad Carducci, Paul Tanguay, and Alia Akkam. HMH: April 21.

· The Norske Nook Book of Pies and Other Recipes by Jerry Bechard and Cindee-Borton Parker. University of Wisconsin Press: April 27.

· Season with Authority: Confident Home Cooking by Marc Murphy. HMH: April 28.

· Charlie Palmer's American Fare: Everyday Recipes from My Kitchens to Yours by Charlie Palmer. Grand Central Life & Style: April 28.

· Jamie Oliver's Meals in Minutes: Insanely Delicious Food on the Table in 30 Minutes by Jamie Oliver. Hyperion: April 28.