While the book-publishing world often sets its release schedule years ahead, somehow this spring’s batch of new cookbooks seems especially timely
Perhaps baking and fermenting things has awakened your inner homesteader, and you’re looking for new skills to add to your culinary arsenal. Presented by the Los Angeles-based Institute of Domestic Technology,is divided into “departments” covering topics including dairy, spirits, pickles and preserves, complete with “faculty spotlights” and lots of helpful sidebars.
Limiting the number of trips you make to the grocery store means leaning heavily on pantry staples such as canned fish, especially for protein. But for those sick of tuna sandwiches, Dutch chef and sustainable-seafood champion Bart van Olphen gets creative with those tins of fish, offering easy and practical recipes such as Tuna Salad Rolls, Salmon Cakes with Chimichurri, and a Sardine and Leek Tart with Tarragon.
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