Happy National Cookbook Month!

The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.

“A cultural, horticultural, and culinary plunge into one of the world’s slimiest foods . . . Foodies, gardeners, and those who wish to push their own taste buds are encouraged to embrace the anthropomorphizing of okra and take a deep dive into its many possibilities.”—Library Journal

The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda.

“Andy Brennan’s new book Uncultivated is smart, wise, raw, generous, unapologetic, and poetic. As delicious to drink in and as profound as the unique and artful ciders he makes.”—Deirdre Heekin, vintner, La Garagista Winery; author of An Unlikely Vineyard

The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook offers a new system to preparing food and approaching the kitchen that gets kids involved in cooking, which encourages excitement around food (a major challenge with restrictive diets).

“Leah Webb’s The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook should be in the hands of any family looking to manage multiple food allergies or simply eat healthfully in the face of chronic illness. If you are looking to learn the hows and whys of dietary change in an approachable way, as well as try some kid- and family-friendly recipes and meal plans, this book is for you!”—Mickey Trescott, NTP, author of The Autoimmune Paleo Cookbook and The Nutrient-Dense Kitchen

Forage, Harvest, Feast is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare.

“The book’s imaginative yet practical recipes make it one of the best resources of its type. It’s a terrific entry point for would-be foragers, as well as experts interested in making the most of their bounty.” —Publishers Weekly, Starred Review

“Top Ten Cookbook of 2017”—Booklist

Mastering Stocks and Broths  includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen.

“Rachael Mamane takes stock making to a whole new level…from making a basic stock to the many ways of thickening and flavoring this fundamental ingredient into delicious sauces, gravies, soups, and stews. This book deserves a place in the kitchen of all serious—and not so serious—cooks.”—Sally Fallon Morell, president, The Weston A. Price Foundation

“The Art of Fermentation is much more than a cookbook…Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world.”—Michael Pollan, from the Foreword

Black Trumpet  not only tells the story of a great restaurant—how the Black Trumpet became nationally famous as a model for local food sourcing and community involvement—but it also traces the growth and evolution of the local food movement. Genuine flavor and hospitality are what set Black Trumpet apart, and this cookbook will reflect those special qualities and inspire a new generation of adventurous American cooks.

“Gourmet cooks with a passion for New England’s seafood–as well as culinary memoir–will savor Black Trumpet, Chef Evan Mallett’s debut collection of 250 decadent dishes created and served at his family-owned bistro and wine bar of the cookbook’s name.”—Shelf Awareness