I have has so much fun sharing all of the incredible new titles from the food and drink library for this season of the ABRAMS Dinner Party!
I previously shared the Fall 2020 releases and have loved trying new recipes for food and drinks from them, while also being inspired by other cultures, traditions, and have really enjoyed traveling through books! Which is SO FUN when we’ve been stuck at home the past 15 months.
The Spring 2021 season of the ABRAMS Dinner Party included the following titles:
- Sparkling Wine Anytime — by Katherine Cole
- It’s Not Complicated — by Katie Lee Biegel
- Getaway — by Renee Erickson
- Myron Mixon Keto BBQ — by Myron Mixon
- Pizza Czar — by Anthony Falco
- Technically Food — by Larissa Zimberoff
- What’s Good — by Peter Hoffman
- A Table in Paris — by John Donohue
Sparkling Wine Anytime: The Best Bottles to Pop For Any Occasion — by Katherine Cole
A vibrantly illustrated, authoritative guide to sparkling wine from James Beard Award winner Katherine Cole in the follow-up to her popular Rosé All Day
Sparkling Wine Anytime introduces readers to every style of sparkling wine, from Champagne and Prosecco to Cava, Lambrusco, Pét-Nat, and more. Wine expert Katherine Cole digs deep into sparkling wine’s compelling history, role in culture today, and the unique process by which it is made, explicating the most complicated concepts with light, bubbly prose. Organized by region, this comprehensive guide includes producer profiles, tasting notes, cocktail recipes, food pairings, and bottle recommendations for any budget. Filled with playful illustrations and infographics, Sparkling Wine Anytime is an effervescent exploration of all things sparkling.
It’s Not Complicated: Simple Recipes for Every Day — by Katie Lee Biegel
From bestselling author and the star of Food Network’s The Kitchen, It’s Not Complicated offers recipes designed to simplify cooking (and life!)
After years of throwing lavish, carefully planned dinner parties, hosting numerous food shows, and jet-setting across the globe, Katie Lee has settled down. Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good.
In It’s Not Complicated, Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Lee’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.
Getaway: Food & Drink To Transport You — by Renee Erickson
From the Pacific Northwest’s most influential chef comes a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines
Acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad. Showcasing Erickson’s appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.
Myron Mixon: Keto BBQ: Real Barbecue for a Healthy Lifestyle — by Myron Mixon
Can you eat barbecue and still lose weight and be healthy? Yes, you can. New York Timesbestselling author Myron Mixon will show you how.
After more than thirty years of winning contests for his smoked hogs, briskets, ribs, and chickens, Myron Mixon knows a whole lot about barbecue. So what does the “winningest man in barbecue” know about living a healthy lifestyle? As someone who was overweight and unhealthy before losing more than 100 pounds, he’s ﬁgured out how to cook and eat the foods he loves and still live healthfully. Having kept those pounds oﬀ for more than two years, Mixon is living proof that you can eat barbecue and be healthy, if you know how to do it right.
This is Keto done the way we all want to live; the recipes in Keto BBQ are the ones Mixon uses to enjoy the barbecue lifestyle without gaining weight. Like Mixon, you get to eat the foods you love—including bacon-wrapped chicken breasts, smoked pork shoulder, baby back ribs, and even barbecue sauce—if you follow the recipes in this book. In Keto BBQ, Mixon shares a series of real—and real simple—changes you can make to your diet while still enjoying barbecue and other Southern foods in a healthier way.
Pizza Czar: Recipes and Know-How From a World Traveling Pizza Chef — by Anthony Falco
In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe
If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are.
After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map.
Technically Food: Inside Silicon Valley’s Mission to Change What We Eat — by Larissa Zimberoff
Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores. With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech.
“In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley’s hunger for a tech-driven food system. If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.”
—Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns
Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoﬀ is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holesin the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health?
Through news-breaking revelations, Technically Food examines the trade-oﬀs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years.
As our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did. But because so much is happening so rapidly, we actually know less about the food we are eating. Until now.
What’s Good: A Memoir in Fourteen Ingredients — by Peter Hoffman
A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins
What goes into the making of a chef, a restaurant, a dish? And if good ingredients make a difference on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. “A locavore before the word existed” (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions and reminds us to be glad we are alive.
Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botanical backstories of the foods we eat. Beginning with a spring maple sap run and ending with the late-season, frost-defying vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook’s appreciation for what’s on their kitchen counter. What’s Good a layered, insightful, and utterly enjoyable meal.
A Table in Paris: The Cafés, Bistros, and Brassieres of the World’s Most Romantic City — by John Donohue
A visual exploration of the Paris dining scene, with stories, guides, and recommendations from everyday patrons and famous aficionados alike
Paris is a city like no other, beloved by travelers the world over for its incomparable architecture, atmosphere, arts, and, of course, food. The restaurants of Paris are rich with history, culture, and flavor. Whether you’re a frequent visitor to the City of Light with memories of your favorite meals or an armchair traveler dreaming of the cuisine you could discover there, A Table in Paris will take you on a delicious visual journey through the arrondissements that you’ll never forget. In his signature loose and evocative style, artist John Donohue has rendered an incredible sampling of the iconic institutions, hidden gems, and everything in between that make the Paris dining scene one of a kind.
Guided by recommendations from a breadth of locals, visitors, and experts, you’ll discover the places one must visit and the dishes one must sample in pursuit of the perfect Parisian meal. The book also offers space for your Paris dining bucket list, food memories or dreams from each arrondissement, and notes on the establishments featured. Restaurants hold a powerful place in our hearts, and A Table in Paris is a must-have for anyone with epicurean visions of Paris in theirs.
Thanks for following along this season!