5 New Cookbooks Ready to Become Your Culinary Bibles
Step up your culinary game with five new cookbooks courtesy of our favourite chefs.
1. MATTY MATHESON: A COOKBOOK
In his first book, the star of Viceland’s It’s Suppertime! reveals the secrets behind both Matheson family classics (see “Scumbo: Dad’s Gumbo”) and his restaurants’ most popular dishes (including, yes, that signature P&L burger).
2. BASQUE COUNTRY
San Sebastián transplant Marti Buckley explores her adopted homeland’s “cult of good eating.” Expect comforting staples like cabbage, sausage, and oily anchovies — all elevated far beyond the realm of classic comfort food.
3. A VERY SERIOUS COOKBOOK
Jeremiah Stone and Fabián von Hauske put the final nail in the coffin of stuffy dining with NYC bistro Contra. Their trademark dishes balance elegance with attitude, paying special attention to peppers, shellfish, and seasonal ingredients.
4. THE LAST SCHMALTZ
Toronto culinary king Anthony Rose delivers the definitive guide to feasting, offering advice about what best to serve at a house party (a caviar bar), at a cottage getaway (Miami ribs), and even around a campfire (a shore lunch, elevated by, uh, foie gras).
5. BONG APPETIT
If your experience cooking with weed has been limited to some failed brownies, the editors of Munchies can help. With directions for adding THC to everything from fried mushrooms to lamb, this is a guide ready to prove pot can be just as dignified a seasoning as oregano.
PHOTOGRAPHY: ANDREW GRINTON
