This Father’s Day, give your dad the opportunity to explore the world of food through these recent releases.
Oxmoor House, 2017
With the help of a little slow roasting over indirect heat, inexpensive cuts of pork can be transformed into something sublime. For those future long nights sitting in front of the smoker, give your dad The South’s Best Butts. Author Matt Moore explores the fundamentals of ’cue, from fuel sources to its five “mother sauces,” and takes a trip around the barbecue belt, documenting stories and recipes from Southern smokehouses.
Susan Schadt Press, 2016
Fusing cookbook with field guide, Reel Masters joins eight chefs on fishing excursions with friends and family in the South’s bayous, bays, and backwaters. Along the way, catch a glimpse into their prized rituals and personal reflections on a lifetime of angling, with recipes to boot. Give dad this coffee table tome so he knows what to do with that cooler of fish he’s been bringing home every weekend.
Short Stack Editions, 2017
Does dad brake for boiled peanuts? Or maybe he drops a pack of the salted kind into his cola. Growing up in coastal South Georgia, Steven Satterfield got hooked on peanuts at an early age. Satterfield, now the chef and owner of Atlanta’s Miller Union, commemorates his love of the peanut with a Short Stack cookbook, which includes recipes that elevate the lowly legume to near star status.
Flatiron Books, 2017
John Tesar, chef of Knife in Dallas and recent contestant on Bravo’s Top Chef, pens a tribute to steak in his first cookbook, Knife. With the mantra of “back to the pan,” he outlines what it takes to cook a great steak, from choosing the cut—old-school rib eye or new-school flat iron?—to the proper tools of the trade. If your dad’s a meat-and-potatoes guy, he’ll dig Tesar’s recipes for grilled meats sides to pair with them.
Houghton Mifflin Harcourt, 2017
The father-daughter bond is a special one, and it’s the backbone to Praise the Lard, a book written by Mike Mills and his daughter, Amy. At 17th Street Barbecue—their restaurant in Murphysboro, Illinois—the two host whole-hog intensives for pros and amateurs alike. In this book, they preach the gospel of barbecue, covering regional vernacular, classic and inventive sides, and a step-by-step guide to pit-cooking a whole hog.
Penguin Press, 2017
Is your dad a history buff? Give him The Potlikker Papers so he can learn about the stories behind Southern food. In his latest book, John T. Edge, the director of the Southern Foodways Alliance, traces the history of the modern South through its food, examining the ways it has shaped and symbolized race, opportunity, and politics in the ever-changing region.
Your dad loves oysters on the half-shell, but he’s not always sure which variety to order at the raw bar. In his latest release, bivalve buff Rowan Jacobsen documents nearly one hundred varieties of oysters through tasting notes, obtainability, and history.
Ten Speed Press, 2016
Amaro, the herbaceous Italian digestif, is typically flavored with blends of botanicals from the same region in which they’re produced. Your stocked-bar-cart dad probably already knew that, but he may need a guide for mixing it in his cocktails. Brad Parsons, a James Beard Award-winning author, demystifies the bittersweet liqueur in Amaro.
Ballantine Books, 2016
If your dad is always sending you low-res photos of his plates, Alton Brown’s eighth cookbook, EveryDayCook, is right up his alley. It’s a pet project of Brown’s in every way, from the props (those are Brown’s plates and forks) to the cameras (the whole thing was shot on an iPhone 6) to the deeply personal recipes (he eats pasta for breakfast and thinks you should try it, too). The dishes in this book are what he says he’d feed you if you stopped by for a meal. It’s the food he really loves to eat—everyday.
Clarkson Potter, 2016
In Victuals (pronounced vidls), Ronni Lundy pens a love letter to Southern Appalachia with recipes that reveal the African, European, and Native American roots of mountain food. There’s rösti, hot crisped potatoes that originated in Switzerland; root and sausage pie that’s a hills and holler variation of shepherd’s pie using a cornbread crust; and sumac oil, borrowed from native people who used it to make a drink akin to lemonade. Give this book to your dad and watch him explore the mountains he loves from his kitchen.
Does your dad dream of taking a barbecue road trip? Introduce him to this book. Having grown up “barbecueless” in Louisiana, writer and TLP contributor Rien Fertel traverses the Southeast in search of the real deal. What he finds is a constellation of pitmasters who have a monk-like dedication to the art and science of whole hog cooking.
Little, Brown and Company, 2016
Vivian Howard says she had to leave Deep Run, North Carolina, to learn how special that corner of the South is. After moving back home in 2006 from New York City, Howard opened her now wildly popular restaurant, Chef and the Farmer and learned to appreciate honest food. If your dad’s a fan of her PBS show, A Chef’s Life, give him Howard’s first cookbook. Like the episodes of her show, its chapters are organized by Southern ingredients like figs, oysters, sausage, and sweet corn.
Flatiron Books, 2016
This one’s for the fathers who entertain. Asheville chef Katie Button believes in the restorative effects of good food and the ritual of sharing it—the name of her restaurant Cúrate translates to “cure yourself.” Her eponymous cookbook is a testament to honest Spanish food and the dining culture that surrounds it.
Top Chef Masters winner Floyd Cardoz returns with his second cookbook, once again dedicated to demystifying Indian cooking and maximizing the elements of everyday dishes. While his ingredient-packed recipes may seem a little daunting, a well-stocked spice pantry meets most culinary challenges. Following Cardoz’ guidance, your dad will soon find himself the flavorwalla—master of flavor—of his own kitchen.
BIG BAD BREAKFAST
Ten Speed Press, 2016
Self-described Big Bad Chef and breakfast believer John Currence pens an ode to the most important meal of the day in his second cookbook. With recipes for everything from pop-tarts to étoufée and egg salad to shakshouka, this book is perfect for the dads who dig early breakfasts at roadside diners, and bacon and eggs for supper. It also includes an entire chapter dedicated to recipes for eye openers and plenty of kitchen wisdom from the Oxford, Mississippi, chef.
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