I’m convinced that if you don’t like cookbooks, you probably haven’t read one in a while. Maybe you don’t cook much. Or you just think cookbook writing is as dry as a stale Saltine. After all, if you wanted a recipe, you could always just Google it.
I couldn’t agree less.
Reading this year’s crop of cookbooks reminded me of their value in the cultural maelstrom that is the internet. By proximity, they offer an opportunity to discover dishes many of us never thought to look for, from budae jjigae (“army stew”) to Catalan custard. But a well-written recipe also reveals something deeper about the person who wrote it: where they’re from, what they cherish. Sometimes that’s tradition; other times, health. Whatever it is, there’s often a strong sense of pride veiled in the glossy pages of a modern cookbook. And that counts for something.
Poole’s: Recipes and Stories from a Modern Diner
For years, Poole’s Downtown Diner in Raleigh, North Carolina, has occupied critics’ “best of” lists. Best in the South. Best in America. The chef responsible: Ashley Christensen, who won a James Beard Award back in 2014 for recipes that elevate homey old-school favorites, such as Macaroni au Gratin (a.k.a. macaroni and cheese) and Fried Chicken with Hot Honey.
