Social distancing gives opportunity to return to plenty of procrastinated hobbies—including refining your cooking skills. And when you do, it’s best to look at these cookbooks from our Philly favorites.
Delilah’s Everyday Soul: Southern Cooking With Style by Delilah Winder
Right now, we all need some comfort food—author and owner of Chef Delilah Delilah Winder has us covered with her mouth-watering, Southern-inspired recipes made from the heart and for the soul. While Winder is known for her infamous seven-cheese mac-and-cheese recipe on the Food Network, her other recipes are just as enticing. Think roasted leg of lamb with peaches and mint or a veal chop with bourbon applesauce and pecan wild rice.
Mastering the Art of Japanese Home Cooking by Masaharu Morimoto
Masaharu Morimoto from Japan’s Iron Chef gives you what you need to create elevated Japanese cuisine like the celebrated plates you’ve enjoyed at his futuristic-looking Chestnut Street destination over the past two decades. With simple classics such as miso soup and chicken teriyaki, this book takes what could be intimidating recipes and makes them accessible for all.
Laurel: Modern American Flavors in Philadelphia by Nick Elmi
Picture crafting delicate ricotta gnocchi and black truffle with toasted sourdough, all from the comfort of your own home and with a little instruction from Top Chef winner Nicholas Elmi. Elmi brings the seasonal flavors of his nationally recognized East Passyunk restaurant Laurel from his kitchen to yours.
Dinner at the Club: 100 Years of Stories and Recipes from South Philly’s Palizzi Social Club by Joey Baldino
Philadelphia’s exclusive, members-only Palizzi Social Club turned 100 last year, and chef Joey Baldino produced a book of stories and recipes to mark the occasion. Details of his family’s rich Italian history and soulful dishes such as stromboli, crabs and spaghetti, and arancini with ragu and peas are hidden within the pages. Now is your time to join the elite club from your kitchen.
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia and Calzone by Marc Vetri & David Joachim
Marc Vetri, chef and founder of Vetri Family Restaurants, has served Philadelphia unforgettable dishes since 1998. Pizza is one of them. Learn the secrets behind Vetri’s picture-worthy pies—from the dough to the sauce—and create your own masterpieces.
Israeli Soul: Easy, Essential, Delicious by Michael Solomonov & Steven Cook
Imagine homey, classic Israeli cuisine—falafel, pita, stuffed vegetables and hummus. After exploring the historically rich cities of Tel Aviv, Jerusalem and Haifa, Michael Solomonov and Steven Cook created their print masterpiece, filled to the brim with beloved recipes passed down from generation to generation.
Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking by Rich Landau & Kate Jacoby
Vegetable cooking can be simple and delicious. Famed Philadelphia restaurant owners Rich Landau and Kate Jacoby share their passion for plant-based cooking with the world with flavorful recipes such as French breakfast radishes with nori, tamari and avocado, and heirloom tomatoes with grilled shiitakes and green goddess dressing.
Eating Italy: A Chef’s Culinary Adventure by Jeff Michaud
Due to the current travel restrictions, we can’t whisk ourselves away to Italy for authentic cuisine. However, Jeff Michaud spent three years on a culinary journey in Italy and now we can reap the benefits of his travels courtesy of this gorgeous tome. Immerse yourself in recipes like beef tartare with fried egg yolk and parmigiano or pork neck cannelloni with heirloom tomatoes and basil.
A Sweet Taste of History: More than 100 Elegant Dessert Recipes from America’s Earliest Days by Walter Staib
From Martha Washington’s Excellent Cake to Dolley Madison’s French Vanilla Ice Cream, chef Walter Staib captures historical goodness in his American dessert cookbook. Staib offers around 100 recipes including eggnog, cheesecake and gingerbread—perfect for baking on a rainy day.
Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings by Tenaya Darlington
Di Bruno Bros’—Philadelphia’s oldest and largest cheese counter—has everything you need to know about pairings with beer, wine, olives and more. Whether your dream is to make the perfect charcuterie board or learn more about a specific type of fromage, House of Cheese promises tips, stories and tricks for readers.
At just 18 years old, famed Philadelphia chef Hope Cohen started a catering business. From later starting her own culinary consulting company to multiple TV appearances, Cohen’s career has tapped into every facet of food you could imagine. Experience the fast, fresh and simple life from her recipe guidebook, with staples such as spinach and feta spaghetti and litchi rose martinis.
Making Artisan Pasta / Starting with Ingredients: The Quintessential Recipes for the Way We Really Cook by Aliza Green
What better way to spend a night in than making your own artisan pasta? Join Aliza Green and her award-winning book on how to craft the most exquisite pasta dishes—gnocchi, lasagna, ravioli, cannelloni and much more. With illustrated instructions and delicious results, Making Artisan Pasta will make you never want to use store-bought pasta again.
Latin Evolution by Jose Garces
Spice up classic dishes from Spain and Latin America such as turkey mole, ceviche, and sweet corn humitas with truffle aioli and queso de cabra emulsion with The Next Iron Chef winner Jose Garces’ Latin Evolution. Garces showcases fresh flavors and cooking techniques while urging his readers to try new methods and ingredients.