New & NowApril Fool's Day
Help Us Pick Our Next Cookbook Topic!
by Ali Slagle
• April 1, 2016
• 34 Comments
First there was Genius Recipes, then Vegan and Baking. Coming up next is A New Way to Dinner, followed by two more books, but then what comes next?!
We have a lot of ideas but need your help deciding on one. Let us know in the comments which of these concepts you like best—or if you have a good idea we haven't listed here, we want to know!
Yours in lots of cookbooks,
The Food52 Eds
The Art of Boneless, Skinless Chicken Breasts
The Art of Boneless, Skinless Chicken Thighs, the follow-up
The New York City Forager’s Kitchen
Everyday Copper Cooking
Campari for Dinner
Years in Amanda’s Mother’s Kitchen
Amanda Versus Merrill
Chick Food (because this book and this book must've done so well!)
Just Tartine It!
The Avocado Toast Cookbook
52 Ways to Make Dinner from Crème Fraîche
Put a Poached Egg on It
It’s All Easy: 3-Ingredient Dinners in 20 Seconds or Less
An Illustrated History of Butter Keepers
Grey is the New Black: An Unprecedented Look into Grey [not gray] Foods
The Homemade Artisanal Local Brooklyn Pantry
(Not)Not Sad Desk Lunch
Recipes That Are Better Than Yours
Eating Mold
Squishy Cakes, A to Bika Ambon
But wait: We're working on SO MUCH MORE:
Comments (34)
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about 2 years ago Jona @AssortedBites
Prefer:
(Not)Not Sad Desk Lunch
or
Recipes That Are Better Than Yours
about 2 years ago Naomi Calnitsky
i like the foraging book idea. i've seen glimpes of foraging advice, like Violet Bakery's "notes on foraging" section at the back, but I wonder if a full book might be needed at this point that links the finding process to the creating. Sandor Katz did a little video where he foraged some wild berries and then showed how you can make so many different kinds of drinks from them depending on how you'd ferment them. Also, you could incorporate how to find "foraged" goods in the markets (e.g. fiddleheads, and other wild berry products) and then give recipes that complement them..!I have your baking book and its great.
naomi - Canada
about 2 years ago Nadia
The combination of health concerns and demonization of meat has turned many to alternative protein sources and vegetarian and vegan diets. My statement is neither judgemental nor critical. One of my daughters is vegetarian, and we eat fish often more than twice a week. Wehave recently become acquainted with a local organic farm which produces various animal products, including beef, chicken and rabbit. I was reminded recently when cooking Easter diner for 10, that I knew and undrstood very little about cutting, preparing and cooking meat, despite my 40 years of cooking what others have told me are above parr meals. I would really appreciate learning more about the basics of all meats, with both traditional and more modern recepies. I'd like to learn what has been lost of my family roots as farmers, from the basic cutting techniques from whole to pieces and parts, what parts are used for what types of recepies and cooking methods, preparation, understanding how and effects and tastes of different cooking methods from theBBQ grill to braising, short and long slow cooking, traditional and modern, flavours and spices, marinades and sauces. The whole 'shabang'. Thanks. ☺
about 2 years ago Shelley Sorani
Margaret, as long as you're addressing me personally, I've been married 50 years, many of them in Italy, and have not ever paid for over priced take out. At most we will have ordered delivery pizza maybe 10 times over the years. My point is that, if you want a 30 minute meal, you don't need a recipe or a cookbook. You just need to know how to grill. sauté, fry, poach or do any of those other things that cooks do. And, by the way, you usually do need more than 30 minutes to develop flavor, unless you're making an omelette or a ham sandwich.And my name is spelled with an e before y at the end. Bon appétit!
about 2 years ago Wanda Abraham
Most women work now. How about the working woman's cookbook. Some quick and easy recipes, also recipes that can be frozen and reheated (like casseroles), crock pot recipes, etc. When I worked I would make a few large meals on Saturday or Sunday and put them in serving size containers and freeze them. After a few weeks you have 7-8 different meals in the freezer. During the week you can throw in a few of the quick and easy meals. But, if you come home late, you can fall back on one of the frozen meals.
about 2 years ago margaret
Shelly, why would you assume that a meal made in 30 minutes is somehow unworthy of Food 52? Good flavor, interesting fusions of foods do not all take hours of prep and cooking. Top chefs can create fantastic dishes quickly. I prefer to save the labor intensive stuff for the weekends when I have more time. Superb dishes are superb whether they took 30 minutes or 30 hours to cook! Speed cooking does not equal inferior cooking. BTW, why would I want to pay for overpriced take-out when I can make it just as well for half as much at home? I prefer to put my money into other things.
about 2 years ago Shelley Sorani
Thank you, Arl, tamales, quick and easy meals, nachos, 8 cookies at a time (cut normal recipes or freeze the rest!), 30 minute meals INDEED! Now I really think some of these ideas are from April Fools. Food 52 should be so much more!
about 2 years ago Jeanie
Tamales
about 2 years ago Arl Eis
Please don't turn Food52 Iinto an Internet version of all those cheap supermarket magazines touting fast, cheap, leftovers, freezer food, etc. Food52 is above that. That's what makes you an incredible site.
about 2 years ago Kate
SOUP!
about 2 years ago jan
Cooking for one...no leftovers, no frozen options. Baking for one: how about a recipe for 6 muffins or 8 cookies?
about 2 years ago margaret
30 Minute Meals for ONE--because I'm starving when I come home from work (and too cheap to eat take-out every night!)
about 2 years ago Arl Eis
Foraging, mushrooms, and eggs would be my top choices for your next three books.
about 2 years ago Kelli Blatchford
How about Quick and easy meals to make in a pressure cooker"
about 2 years ago moe bakes
chick food, 30 second dinner, HOW TO USE LEFTOVERS (creatively) :)
eating mold is so weird to imagine even for an april fool's joke! :P
about 2 years ago Chzplz
Recipes for singles or couples! Not everything can be scaled down or frozen.
about 2 years ago Rhonda35
I am enjoying all the April Fool's surprises on the site this year! And, although all of the book ideas sound, shall we say, interesting, I am genetically obligated to vote for "Years in Amanda's Mother's Kitchen!" The Judester would be so happy if that became a reality. :-)
about 2 years ago jacqueline slavich
I'd like a cookbook with meals that are suitable to take to someone in need. How often to you hear of someone you'd like to help with a meal to reheat easily or go straight to the freezer and then your mind goes blank on what to make them
about 2 years ago Mark
Gluten Free. My wife is Gluten intolerant (the real thing, not just the fad), and we both scour your site for gluten free recipes.
about 2 years ago Gardener-cook
Too funny! But I do like the idea of a Food 52 forager's cookbook if "foraging" is expanded to include "food that might otherwise be discarded." I'm a rural forager, but think that there is "foraging" to be done in urban areas.
Showing 20 out of 34 comments