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17 New Cookbooks You Won't Want To Miss This Spring

5 Books | by Likewise User verified icon

Check out delicious new cookbooks coming to shelves (and your kitchen) soon!

Savory Dinner Pies

Savory Dinner Pies

Books

Savory Dinner Pies includes over 70 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions around the world.

Turkey and the Wolf

Turkey and the Wolf

Books

A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.

Half Baked Harvest Every Day

Half Baked Harvest Every Day

Books

More than 120 all-new, soul-satisfying recipes with a focus on feeling good from the New York Times bestselling author of Half Baked Harvest Super Simple. Balanced. Bold. Beautiful. The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard’s recipes for their wholesome decadence, non-fussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you’ll want to eat day-in-day-out, Half Baked Harvest Every Day delivers all-new recipes that will feed your body and soul. For Tieghan, feel-good-food isn’t about restrictive eating. It’s about enjoying real food with lots of flavor and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that’s a light, vegetable-packed dish, or a big ole’ plate of something comforting. In this collection, there are plenty of plant-forward dishes like Chipotle Cheddar Corn Chowder and Spinach and Pesto-Stuffed Butternut Squash. Tieghan also shares flavor-packed family favorites like Pizza Pasta with Crispy Pepperoni Breadcrumbs, Crispy Carnitas Taquitos, and Spicy Pretzel Chicken Fingers. And to keep a smile on everyone’s face, you’ll find luscious desserts like Chocolate Olive Oil Cake and a Candied Lemon Tart, made with a focus on wholesome, less refined ingredients. Whether it’s breakfast, lunch, snack time, dinner, or dessert . . . this book has tried and true recipes that will make you feel good about sharing them at your table.

Crazy for Cookies, Brownies, and Bars

Crazy for Cookies, Brownies, and Bars

Books

Superstar blogger Dorothy Kern's Crazy for Cookies, Brownies, and Bars serves up 85 scrumptiously new and wonderfully creative recipes--each with its own photo.

The Fresh Eggs Daily Cookbook

The Fresh Eggs Daily Cookbook

Books

Think you know all there is to know about eggs and how to cook and bake with them? Think again! Lisa Steele, fifth-generation chicken keeper and founder of the popular blog Fresh Eggs Daily, knows a thing or two about eggs. And she’s ready to show you just how easy and delicious it can be to make eggs a staple of every meal of your day. First, Lisa will tell you everything you don’t know about eggs--such as what the different labels on grocery-store egg cartons mean--and bust some common egg myths. From there, she provides you with foundational techniques for cooking with eggs, including steaming, grilling, baking, and frying. And finally, Lisa shares her go-to recipes for everything from breakfast staples, like Eggs Benedict and a Classic French Trifold “Omelette,” to breads, sandwiches, beverages, snacks, soups, salads, pasta, cakes, pies, and condiments. You’ll encounter a wide variety of both sweet and savory dishes with Lisa’s unique twists. Read The Fresh Eggs Daily Cookbook to discover new and exciting ways to incorporate fresh eggs into your cooking and baking repertoire, each and every day.

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