Ripe Figs - Seed Money - The Essential New York Times Cookbook
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
by Yasmin Khan
Published by W.W. Norton & Co.
Hardcover: $35
For thousands of years, the eastern Mediterranean has served as a meeting point between East and West, bringing together cultures and cuisines through trade, commerce and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities. At the kitchen table, Khan explores what borders, identity and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.
Seed Money: Monsanto’s Past and Our Food Future
by Bartow J. Elmore
Published by W.W. Norton & Co.
Hardcover: $30 | Release date: October 12, 2021
A deeply researched and eye-opening history that shows how Monsanto came to have outsized influence over our food system. Incorporating global fieldwork, interviews with company employees, and previously untapped corporate and government records, award-winning historian Bartow J. Elmore traces Monsanto’s astounding evolution from a scrappy chemical startup to a global agribusiness powerhouse. Capitalizing on deals with customers like Coca-Cola, General Electric and especially the U.S. government, Monsanto used seed money derived from toxic products—including PCBs and Agent Orange—to build an agricultural empire, promising endless bounty through its genetically engineered technology. As new data emerges about its blockbuster Roundup system, and as Bayer (which purchased Monsanto in 2016) faces a tide of lawsuits over Monsanto products past and present, Elmore’s urgent history takes a penetrating look at the company’s past.
The Essential New York Times Cookbook: The Recipes of Record
by Amanda Hesser
Published by W.W. Norton & Co.
Hardcover: $55 | Release date: October 19, 2021
A New York Times bestseller and winner of the James Beard Award with the best recipes from 150 years of distinguished food journalism, a volume to take its place in America’s kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today’s fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special.
For people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a 19th-century raspberry granita to their friends and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish, this volume will serve as a lifelong companion.
