Inspiration from around the world. Clockwise from top left: Lobster ragu from Costa Smerelda, Italy; prepping dried chilis with Bar Tartine; Portuguese inspiration with George Mendes; Hemsley and Hemsley's beet and goat's cheese terrine.
Every Wednesday in Travel Loot, we find the best travel products that evoke our editorial theme of the week. This week, it was the products that inspired our Chefs Travels theme. This crop of new cookbooks are filled with great recipes, great meals, and great adventures, many of which we've featured on Fathom this week, many from chefs and writers who are already Fathom contributors.
Bar Tartine: Techniques & Recipes
by Cortney Burns and Nicolaus Balla, photographs by Chad Robertson
The latest cookbook from San Francisco's beloved Bar Tartine is filled with recipes and time-honored techniques inspired by Central Europe, Japan, and Scandinavia.
by Marco Canora with Tammy Walker, photographs by Michael Harlan Turkell
Reboot your health with food that tastes great. Chef (and Fathom contributor) Marco Canora breaks down why certain ingredients are good for you and shares technique on bringing out the most natural flavor from any dish.
His great-grandparents opened the Italian market Di Palo's in Little Italy, and he's still working the counter with his family, selling imported salumi, cheeses, wines, and olive oils. His book is a cross-country food journey through Italy, filled with traditional recipes, techinques, culinary history, and a foreword by another Little Italy guy, Martin Scorsese.
The Hemsley + Hemsley cookbook finally hits US shelves this season. The London-based sisters are shaking up the UK food scene with their inventive and delicious recipes made without gluten, grain, and refined sugar. Of special note is the banana cake. Fathom co-founder Jeralyn baked it for the office; it was gone in minutes.
A world tour of the restaurants in The Luxuy Collection hotels around the world through chef recipes, photos, and stories from high-profile travelers. Included in the package is a Five Spices set created by spice master Lior Lev Sercarz of NYC's La Boîte à Epice, with special blends for every region in spice trade history.
The Argentine grillmaster is back with his second book, proving that there a good asado knows no geographic boundaries. We're transported from wintery mountaintops to deserted islands through recipes for both large and cozy parties. In Mallman's hands, cooking is just as much, if not more, fun than eating.
New York City's ultimate butcher, the man behind the famous LaFrieda burger blends, is penned the definitive cookbook on all things meat with help from Fathom contributor Carolynn Carreño. Recipes include step-by-step pictures and stories of the family's life in the meatpacking business.
A look at Bottura's 25 years in the business and how his three-Michelin-starred restaurant, Osteria Francescana in Modena, Italy, has grown. Four chapters address different periods in his life with 50 recipes, stories, and contemporary photography. This is a man who's not afraid to shake up tradition.
This isn't a cookbook, but rather a beautiful chronicle of what inspires chefs around the world. Filmmaker Jeff Scott spoke with chefs about their process in their element: in the kitchen, in the lab, out in the field. The signed, 768-page, limited edition comes in a tactile cloth slipcase.
The new cookbook from the chef behind three-Michelin-starred The Restaurant at Meadowood highlights how the Napa Valley influenced his craft, through the region's local artisans, products, and growers.
Let's end this eighteen-course meal with dessert. James Beard–award-winning pastry chef (and Fathom contributor) Johnny Iuzzini breaks down what always seemed like extremely complicated dishes with expert tips and step-by-step photographs. Master French macarons, ginger-curry sugar cookies, and a mango lassi pudding. Everyone will be so impressed.
What do famous chefs cook at home? Born in Ethiopia, raised in Sweden, and trained in French techniques, the Harlem hero (and Fathom contributor) shares 150 recipes of his favorite comfort foods from around the world. An entire chapter is dedicated to street food, and scattered throughout are handwritten tips, anecdotes, and recommended songs to listen to in the kitchen.
The Cuban Table: A Celebration of Food, Flavors, and History
by Ana Sofía Peláez and Ellen Silverman
A gorgeous collection of photographs (by Silverman) and food stories and recipes (by Peláez), the book is an evocative look at what food means in Cuba, how it's served and beloved. Chapters break down food categories (soups and stews, fish and seafood, foundation recipes) and many recipes include variations.