From inspired vegetarian by a nutritionist blogger to quick dinner ideas from a handsome bloke, these titles will make you spring into the kitchen.
Quick, Modern: Good Food, Good Life by Curtis Stone (Appetite by Random House, $35)
While many celebrity chefs are known for the quantity of their books more than the quality, the Australian Curtis Stone isn’t one of them. His latest is excellent and filled with food photographed so gorgeously, you’ll want to eat off the page. Now settled in Los Angeles and running his own restaurant, the celebrated Maude, Stone betrays distinct American influences in dishes like Chicken Chili Verde. If that doesn’t sell you, there’s always Stone’s sex appeal, exploited via copious photos of him hanging in the kitchen with his young son.
New Veg: My New Roots by Sarah Britton (Appetite by Random House, $30)
A holistic nutritionist, Toronto native Britton rose to culinary stardom via her hugely popular blog, My New Roots. Preferring the term “plant-based whole foods” to “vegetarian,” her meat-free dishes blend the same flavour-building principles and aesthetic appeal as famed Israeli chef Yotam Ottolenghi, but with 40 percent less ingredients and work, making them perfect recipes for the weekday cook. You’re going to want to try her Sprouted Wild Rice Salad with Spring Vegetables, and her Four Corners Lentil Soup is an instant classic.
Kid-friendly: Brown Eggs and Jam Jars by Aimée Wimbush-Bourque (Penguin Canada, $32)
Raised in the Yukon, Wimbush-Borque was determined to bring her three kids up with the same homesteading principles she was—but in an urban environment just outside of Montreal. The much-loved blogger at Simple Bites focused her recipes here on whole- some and delicious family food, such as Slow-Cooker Cider Ham and Whole- Wheat Chocolate Chunk Cookies. Plus, at the end of each chapter there are tips on involving kids in every stage of the food cycle, from tending a garden to packing their lunch.
Vegetables, y’all: Root to Leaf by Stephen Satterfield (HarperWave, $56)
No thanks to Paula Deen, Southern cuisine has become synonymous with porcine platters and calorie-bomb desserts. The American South, however, has a long tradition of veggie-based cuisine – their growing season is 12 months long, after all – and Atlanta chef Satterfield celebrates Dixie in this stunning tome. Divided by seasons and vegetable, there are handy growing tips for the budding gardener, and particularly strong recipes for preserves like Pickled Ramps.
Story: Eric Vellend. Check out The Kit’s Grill Guide!