TIME Food & Drink

10 Cookbooks for Summer

Michael Harlan Turkell

These recipe collections, covering everything from grilling essentials to homemade ice creams, will set you up for a season of good eating

The Beekman 1802 Heirloom Vegetable Cookbook

Even as nose-to-tail eating continues to reign supreme, vegetables have found their way into the hearts of America’s best chefs—and not just as a garnish for the main event. The latest cookbook from the Fabulous Beekman Boys—as Josh Kilmer-Purcell and Brent Ridge of the farm-inspired Beekman 1802 brand are affectionately known—stays true to the trend, introducing recipes that focus on veggies without ostracizing the omnivore (ingredients like eggs, prosciutto, shrimp, salmon and chicken are used). Vintage and folksy by design, The Beekman 1802 Heirloom Vegetable Cookbook is organized by season, so you know exactly what to cook and when: pea soup in the spring, golden gazpacho with minted cream in the summer, roasted carrot-and-cauliflower salad for fall, winter squash stuffed with red quinoa at the end of the year. Simple, straightforward and engineered for everyday use, the recipes will become staples. rodalestore.com.

The Bar Book: Elements of Cocktail Technique

Enough cocktail books have come out these days to keep any dilettante busy, but The Bar Book: Elements of Cocktail Technique, by Jeffrey Morgenthaler, adds something different to the mix. Bar manager at Clyde Common in Portland, Oregon, and keeper of a widely consulted blog (jeffreymorgenthaler.com), Morgenthaler is considered one of the industry’s most trusted resources. Rather than share a list of classic recipes you’ve already memorized—or worse, instruct on fancy showmanship—he offers straightforward, technique-driven advice on the essential components of a cocktail, dispensing wisdom that even the seasoned home bartender might not know (smooth-skinned citrus heavy for their size are good for juice; pebbled, brightly colored ones are better for garnish). He offers patient explanations in a serious tone as to why the basics matter and also dispels precious bartender BS. The book wasn’t created to make you a better sounding bartender—it was made to make you a savvier one. Available in June; chroniclebooks.com.

The Essential New York Times Grilling Cookbook

Culled from more than a century’s worth of published recipes and musings on cookout dining, the 400 pages’ worth of content in The Essential New York Times Grilling Cookbook will keep you sated all season and then some. Edited by author and former Times journalist Peter Kaminsky—with contributions from star chefs like Jacques Pépin, Alfred Portale (Gotham Bar and Grill, New York) and Susan Spicer (Bayona, New Orleans), as well Grey Lady food writers like Mark Bittman, Florence Fabricant, Craig Claiborne and Melissa Clark—it is a collection of the very best on the subject. Less of a glossy display book (there are a few black-and-white photos) and more of a resource, the book and its nearly 200 recipes is sure to be an essential tool. While the classics are all there, dishes like corn fritters, shu mai–style burgers and grilled clams with fried garlic provide inspiring respite from the usual. sterlingpublishing.com.

The Meat Hook Meat Book

Though artisanal cooking and DIY have defined the zeitgeist for the past few years (rooftop beehives, backyard chicken coops), there is room for one more book on butchering. It helps, of course, thatThe Meat Hook Meat Book—written by Tom Mylan, executive chef at and co-owner of The Meat Hook in Williamsburg, Brooklyn—isn’t just for hip homesteaders. It’s a useful tool for anyone interested in knowing exactly where last night’s rib-eye came from. A former vegetarian, Mylan went back to meat when he discovered sustainable, holistic approaches to farming, slaughtering and butchering—all of which are touched on in detail here. Making his way through beef, pork, lamb, sausage, chicken, turkey, duck and rabbit, he instructs how to break down and cook animals from nose to tail. The lurid, full-bleed images of labeled cuts and intense close-ups of cooked dishes aren’t always enticing, but the instruction and tips certainly are (served with a sense of humor to boot). Even for those who don’t plan to get their hands dirty, the book remains a helpful guide. workman.com.

Thailand: The Cookbook

Thailand: The Cookbook, a 528-page oeuvre on Thai cuisine, is a transportive tool packed with 500 recipes and myriad images of Thailand’s food, vistas and people. Photographer and food writer Jean-Pierre Gabriel spent more than three years traveling throughout the country culling recipes from home cooks, restaurants and marketplaces in search of authentic dishes and cooking techniques. He has compiled the essentials in a thorough investigation of the flavors that define the nation’s diverse cuisine. The story begins with a few short essays on each region, illustrating how geography affects the culinary traditions therein. Organized by genre (Pastes & Sauces, Snacks & Drinks, Rice & Noodles, etc.), the book highlights international favorites like crab fried rice and Massaman curry alongside regional delicacies like fried crickets with herbs and spicy dried-buffalo-skin salad. Recipes have been carefully adapted for the home cook, with suggested ingredient alternatives when possible, a glossary of terms and advice on cooking equipment. There’s also an entire chapter dedicated to guest chefs, featuring names like Saiphin Moore (Rosa’s Thai Café, London) and Ann Redding and Matt Danzer (Uncle Boons, New York). phaidon.com.


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TIME Travel

The Best Airport Restaurants

Bruce Law, courtesy of The Fairmont Globe@YVR

Some of the best chefs and culinary concepts are staking claims in terminals around the world—to delicious results.

While the promise of a favorite restaurant at the end of a flight can be incentive enough to get through a long day of travel, eating at the airport can be just as rewarding. Airport restaurants these days feature menus by some of the world’s top chefs—like Gordon Ramsay, Andrew Carmellini, Heston Blumenthal and Rick Bayless—with elevated concepts and cuisines that span the globe.


Vancouver International Airport

Located before security and within the Fairmont Vancouver Airport Hotel, directly above the U.S. departures terminal, Globe@YVR offers panoramic views out floor-to-ceiling windows and Pacific Northwest cuisine and sustainable seafood. Breakfast, lunch, afternoon tea and dinner (as well as a children’s menu and a three-course tasting option) are all available. Mornings feature a buffet and specialties like a West Coast seafood omelet, while a new dinner menu debuting in early May will highlight items like fennel-pollen-seared scallops with orange-glazed duck confit, aged balsamic, juniper and baby cress; lobster and prawn spaghetti; and 24-hour-braised short ribs with Yukon gold mashed potatoes and seasonal baby vegetables. Go for desserts like sticky toffee pudding, organic chai-spiced carrot cake and a selection of cheeses from British Columbia. Wines hail from the region’s famed Okanagan Valley and around the world.

Gordon Ramsay Plane Food

London Heathrow

Located on the departures side of Terminal 5 at London Heathrow, Gordon Ramsay Plane Food has an all-glass front elevation that provides direct views onto the runway. Breakfast (served till noon) features everything from porridge with apples and raisins to a classic English breakfast to eggs Benedict (both Norwegian- and Florentine-style). At lunch and dinner the choices include sausage-and-spring-onion mash, spiced chicken-cashew curry and four types of dry-aged British beef. There are also two- and three-course express menus, prepared in (respectively) 25 and 35 minutes, as well as a “plane food picnic” to-go menu (available from 7 A.M. to 9 P.M. daily), with a choice of appetizer, main course and dessert. If you really want to settle in, the restaurant has reservable areas for preflight cocktail parties or business meetings.

Perfectionists’ Café

London Heathrow

Inspired by a 2006 BBC television series called In Search of Perfection, which followed the research work of British superstar chef Heston Blumenthal (pictured here) and his development team, Blumenthal’s new Perfectionists’ Café will open in June at London Heathrow. Located immediately after security, where passengers enter the departures lounge of the airport’s newly redeveloped Terminal 2, it will celebrate some of Britain’s favorite dishes and embrace an element of culinary discovery (such as, for instance, hamburgers made by grinding the meat grains in the same direction to maximize juiciness). Fish and chips will be coated with an outstanding crunchy batter, and pizza will be baked in the airport’s first wood-burning oven. Expect fast, informal service.

Hung’s Delicacies

Hong Kong International Airport

Hung’s Delicacies, located on level three of Terminal 2 at Hong Kong International Airport, is a branch of the Michelin-starred original that specializes in classic braised meats slow-cooked in a secret blend of spices. Snacks include Cantonese-style spiced beef shank and boiled egg and sliced cuttlefish, all in chef Hung’s signature “lou seoi” sauce, a stock resulting from the slow cooking of more than ten kinds of herbs. Soups, which vary daily, are homemade and serve three to four people, while seafood dishes include cold crab and panfried pomfret. There are also vegetarian options, such as “goose” made of bean curd, congee, noodle and rice dishes and braised vegetables in red marinated-tofu sauce.


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