The culinary future reveals itself in several June releases
Compiled by Brian Lampkin
We’re in luck! June brings us dozens of new books on cooking, food and the culinary life. You may not yet think of algae as a food source, but maybe we can change your mind. And do you find yourself collecting cookbooks without ever using the recipes inside? We have a solution: The booksellers at the store at which you purchased said cookbook would love to taste your talents! Drop off a dish (at your convenience, of course).
June 4: The Truffle Underground: A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World’s Most Expensive Fungus, by Ryan Jacobs (Clarkson Potter, $16). The New York Times says “Jacobs is an unstoppable and captivating guide through the dark underbelly of the world’s most glamorous fungus. This is the ultimate truffle true-crime tale.”
June 4: Daily Bread: What Kids Eat Around the World, by Gregg Segal (Powerhouse, $40). As globalization alters our relationship to food, photographer Gregg Segal has embarked on a global project asking kids from around the world to take his “Daily Bread” challenge. Each child keeps a detailed journal of everything he or she eats in a week, and then Segal stages an elaborate portrait of them surrounded by the foods they consumed. The colorful and hyper-detailed results tell a unique story of multiculturalism and how we nourish ourselves at the dawn of the 21st century.
June 4: The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World, by Amanda Little (Harmony, $27). Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat and flooding. Water supplies are in jeopardy. Meanwhile, the world’s population is expected to grow another 30 percent by mid-century. So how, really, will we feed 9 billion people sustainably in the coming decades? “What we grow and how we eat are going to change radically over the next few decades. In The Fate of Food, Amanda Little takes us on a tour of the future. The journey is scary, exciting, and, ultimately, encouraging,” writes ” Elizabeth Kolbert, Pulitzer Prize-winning author of The Sixth Extinction.
June 11: Slime: How Algae Created Us, Plague Us, and Just Might Save Us, by Ruth Kassinger (Houghton Mifflin, $26). There are as many algae on Earth as stars in the universe, and they have been essential to life on our planet for eons. Algae created the Earth we know today, with its oxygen-rich atmosphere, abundant oceans and coral reefs. Crude oil is made of dead algae, and algae are the ancestors of all plants. Today, seaweed production is a multibillion dollar industry, with algae hard at work to make your sushi, chocolate milk, beer, paint, toothpaste, shampoo and so much more. In Slime we’ll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea and scientists using it to clean the dead zones in our waterways, to entrepreneurs fighting to bring algae fuel plastics to market.
June 11: Incredible Vegan Ice Cream: Decadent, All-Natural Flavors Made with Coconut Milk, by Deena Jalal (Page Street, $21.99). Deena Jalal is the owner and founder of FoMu Ice Cream, a plant-based frozen treat company with multiple shops in the Boston area and distribution to stores along the East Coast. “Deena’s simple yet superbly flavorful ice creams are the perfect solution for a guilt-free indulgence!” says Rebecca Arnold, founder and owner of Whole Heart Provisions.
June 25: Drive-Thru Dreams: A Journey Through the Heart of America’s Fast-Food Kingdom, by Adam Chandler (Flatiron, $27.99). Most any honest person can own up to harboring at least one fast-food guilty pleasure. In Drive-Thru Dreams, Adam Chandler explores the inseparable link between fast food and American life for the past century. The dark side of the industry’s largest players has long been scrutinized and gutted, characterized as impersonal, greedy, corporate, and worse. But, in unexpected ways, fast food is also deeply personal and emblematic of a larger-than-life image of America.
June 25: The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach, by Stephen K. Rose & Jessica N. Rose (Scribner, $28). From first bites to easy lunches, from mouth-watering dinner dishes to sumptuous desserts, The Peach Truck Cookbook captures the Southern cooking renaissance with fresh, delectable, orchard-to-table recipes that feature peaches in every form. Whether you’re craving peach pecan sticky buns, peach jalapeno cornbread, white pizza with peach, pancetta and chile, or peach lavender lemonade — or have always wanted to try your hand at making a classic peach pie— Stephen and Jessica have you covered. Many of Nashville’s most celebrated hotspots and chefs, including Sean Brock, Lisa Donovan, and Tandy Wilson, have contributed recipes, so you’ll also get a how-to on cult menu items such as Burger Up’s Peach Truck Margarita. OH
Brian Lampkin is one of the proprietors of Scuppernong Books.