I’m so happy and honored to have been selected for a second year for the ABRAMS Dinner Party.
There were so many amazing titles in their Fall 2020 Food and Drink libraries and I’d love to share them all with you in anticipation of the upcoming Spring 2021 season titles I’ll be sharing soon!
The Fall 2020 season of the ABRAMS Dinner Party included the following titles:
- The United States of Cocktails — by Brian Bartels
- Pie for Everyone — by Petra Paredez
- 99 Things I Love to Eat — by Noterie, illustrated by AnneliesDraws
- Matty Matheson: Home Style Cookery — by Matty Matheson
- The Barbuto Cookbook — By Jonathan Waxman
- Xi’an Famous Foods — by Jason Wang, text by Jessica Chou
- Big Macs and Burgundy — by Vanessa Price and Adam Laukhuf
- 2020 Christmas with Southern Living — by the editors of Southern Living
The United States of Cocktails — by Brian Bartels
An exploration of the beloved cocktails, spirits, and bars that define each state in America
The United States of Cocktails is a celebration of the cocktail history of every state in America. After traveling around this great nation and sampling many of the drinks on offer, cocktail authority Brian Bartels serves up a book that is equal parts recipe collection, travelogue, historical miscellany, bartender’s manual, and guide to bar culture today—with bar and drink recommendations that are sure to come in handy whether or not you are crossing state lines. Delving into the colorful stories behind the creation of drinks we love, this book includes more than 100 recipes alongside spirited analysis of each state’s unique contributions to cocktail culture. Filled with colorful illustrations, The United States of Cocktails is an opinionated and distinctively designed love letter to the spirits, bars, and people who have created and consumed the iconic drinks that inspire us and satisfy our thirst.
Pie for Everyone — by Petra Paredez
New York’s beloved Petee’s Pie Company serves up more than 80 recipes for the best pies you can make at home
Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee’s Pie Company and Petee’s Café, New York darlings. At the heart of it all, the goal is simple—a tender, ﬂaky crust and perfectly balanced ﬁlling—and this cookbook leads the way with easy-to-follow, step-by-step guidance. A champion of locally sourced ingredients, Paredez features some of the best farms and producers in proﬁles throughout the book, inspiring us to seek out the very best ingredients for our pies wherever we may live. Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie.
99 Things I Love to Eat — by Noterie, illustrated by AnneliesDraws
Capture meals, memories, and more in this list-making journal
The third book in Noterie’s 99 Things guided journal series, 99 Things I Love to Eat is a food-lover’s adventure catalog. Inside, ﬁnd food-related prompts and lists to complete, ranging from experiences (restaurants on your must-try list) to food memories (recall your most memorable meals) to fun activities (jot down your favorite ﬂavor combinations). Interspersed are charming illustrated lists of foods that you’ll want to check off as you try them, such as pastries from around the world, the many cultural variations of dumplings, and every shape of pasta. Get inspired to cook, eat, travel, and celebrate all things delicious in life!
Matty Matheson: Home Style Cookery — by Matty Matheson
Chef Matty Matheson follows up his New York Times bestseller with an even bigger book that is all about quality home cooking.
Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel.
In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.
The Barbuto Cookbook — By Jonathan Waxman
A culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman
There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the ﬁrst time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a ﬂavorful restaurant showstopper adapted for straightforward preparation at home.
Xi’an Famous Foods — by Jason Wang, text by Jessica Chou
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes
Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to ﬂatbread ﬁlled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an.
Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.
Big Macs and Burgundy — by Vanessa Price and Adam Laukhuf
Essential wine pairings for everything from popcorn to veggie burgers to General Tso’s Chicken, based on the wildly popular Grub Street column
Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way.
2020 Christmas with Southern Living — by the editors of Southern Living
Creative holiday recipes and ideas for decorating, entertaining, and handmade gifts—all from the editors at Southern Living
Christmas with Southern Living 2020 brings a festive new lineup of creative ways to decorate, entertain, and make gifts for the holidays. Inspired menus and decor ideas, along with more than 100 brand-new recipes crafted by the professionals of the South’s Most Trusted Kitchen, ensure entertaining success for celebrations large and small. Also included are dozens of kitchen tips and make-ahead ideas to take the pressure oﬀ the host, plus a special gifts-from-the-kitchen section with recipes for treats to wrap and share. Over 200 photographs add dazzle, presenting unique holiday decorations, table settings, wreaths, trees, centerpieces, and mantels.
Christmas with Southern Living 2020 is the go-to resource for everything you need to make your holiday memorable and spectacular.
See you in the Spring!