While autumn is typically cookbook-publishing season, the first half of 2017 has produced some knockout cookbooks. This Spring especially has given us an abundance of vegetable-focused books. We have loved cooking from Joshua McFadden’s Six Seasons, Jenn Louis’s The Book of Greens, Amy Pennington’s Salad Days, and more.
Here are out bestsellers for the first half of 2017. We hope you enjoy them as much as we have!
- Joy the Baker Over Easy by Joy Wilson. Up your breakfast & brunch game with popular blogger Joy the Baker‘s third book! Joy’s recipes are playful, varied, and most of all delicious. Joy was here in March to celebrate Over Easy – check out photos from the event here.
- One Pan & Done by Molly Gilbert. Molly Gilbert, local author of the runaway hit Sheet Pan Suppers, expands her repertoire with easy and delicious recipes for dutch ovens, skillets, casserole baking dishes, and more.
- In My Kitchen by Deborah Madison. Deborah Madison is an icon of vegetarian cooking. In her newest book, Deborah shares her favorite recipes which exemplify her simple yet creative style. We were lucky enough to do both an Author Talk and a lunch at The Corson Building with Deborah Madison this spring – you find the photos from the lunch here.
- A Year Right Here: Adventures with Food and Family in the Great Nearby by Jess Thomson. Jess Thomson, a local author who has been the co-author on books including A Boat, A Whale, and a Walrus, explores food, family, and the Pacific Northwest in this beautiful autobiographical book.
- Six Seasons by Joshua McFadden. Six Seasons inspires and encourages you to cook seasonally and to put vegetables center-stage (or rather, center-plate). Josh McFadden, formerly of Momofuku & Blue Hill Farm and currently the chef of Ava Gene’s in Portland, has written a cookbook that will go down as a modern-classic. Check out photos from our Six Seasons dinner at Bar Melusine here.
- Salt, Fat, Acid, Heat by Samin Nosrat. Alice Waters puts it best when she says “This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.” By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire you how to confidently make better decisions in the kitchen.
- Vegan For Everybody by Jack Bishop and America’s Test Kitchen. America’s Test Kitchen delves into vegan cooking in their latest cookbook. Like all of ATK’s books, “Vegan for Everybody” is comprehensive and approachable.
- Salad for President by Julia Sherman. Salad for President is more than a cookbook: author Julia Sherman devotes chapters to interviews with painters, architects, and other artists about creativity, food, passion, and art.
- PNW Veg by Kim O’Donnel. Local author and former Book Larder culinary director Kim O’Donnel has written a beautiful vegetarian cookbook that features and celebrates the produce of the Pacific Northwest.
- (Tied) King Solomon’s Table by Joan Nathan. James Beard and IACP award-winning author Joan Nathan takes you around the world with the cuisine of the Jewish Diaspora.
10. (Tied) Dishing Up the Dirt by Andrea Bemis. Andrea Bemis shares stories and recipes from her life running Tumbleweed Weed Farm in Oregon.