There's a pattern now emerging on cookbook shelves: Earlier this month, New York City chef Marco Canora announced he'd already sold a cookbook tied to his broth take-out window Brodo (aka the bone broth trend that's now ostensibly sweeping the nation). A release date for Brodo hasn't been released yet, but two natural companions are en route — in the form of single-subject cookbooks for kale and toast.
Beating Canora to cookbook shelves: America's Test Kitchen executive editor Tucker Shaw will release The I Hate Kale Cookbook: 35 Recipes to Change Your Mind next month. The book promises 35 recipes "that will turn any [kale] hater into a lover," including dishes like kale salads and kale fried rice. I Hate Kale will be available March 15. Meanwhile, author Jill Donenfeld will release Better on Toast: Happiness on a Slice of Bread on March 31, with the book promising toast recipes "with every possible topping configuration — from hot to cold and savory to sweet." (Not confirmed: If an avocado toast recipe is among those included.)
The upcoming books join the annals of zeitgeist-capitalizing cookbooks. 2013 saw the release of the Fifty Shades of Kale cookbook (and its companion, Fifty Shades of Bacon). And perhaps this is a sign that both toast and brodo aren't going away anytime soon. Way back in 2011, Sriracha got its own cookbook — and it appears that particular foodstuff is indeed still trendy.