With fall comes the chef cookbooks, the serious tomes, the encyclopedias. In spring, the kookier books get their time. Maybe they’re oddballs because they take risks, or their topics are hyper-specific, or they smush two usually disparate subjects—outlaws, food; Ansel Adams, food—into a book. This time of year, you also get a lot of grilling books. Because those won’t do you much good in the snow, will they?
Here’s our CliffsNotes guide to the food books coming out next month that rise above the rest, and a few things that will help you decide if they're right for your bookshelf.
For you if you like: Edible Selby, but wanted more history and real personality and less ego
It has 185 ingredients and takes 31 days to prepare. The only problem is, you die of hunger and boredom before it’s ever finished.
Release date: May 24 (Aperture)
For you if you like (and highlighted): The Food Lab by J. Kenji López-Alt
Release date: May 10 (Houghton Mifflin Harcourt)
For you if you like: Isa Does It
Release date: May 17 (Chronicle Books)
Release date: May 17 (Penguin Books)
For you if you like: Mysteries of all stripes.
Release date: May 16 (Rowman and Littlefield)