FALL 2012
celebratedliving.com
16
BOOKS
PHOTOGRAPHYBYRIMAGINE, STYLINGBYMELANIE PESKETT
GREAT TASTES
Fall brings us back into our kitchens, eager to try ambitious new
recipes that are heavy on both flavor and ingredients. Here are five
books you’ll want to add to your culinary library.
—
LORI STACY
BLUESTEM: THE COOKBOOK
BYCOLBYGARRELTSAND
MEGANGARRELTS,
WITHBONJWING LEE
The owners of Kansas
City’s Bluestem Restau-
rant showcase local, Mid-
western ingredients in
dishes such as rack of veni-
son with pickled lady apples
and spiced nutty corn. Pro-
files of local farmers and food
suppliers celebrate these
often-unheralded foodies.
BURMA: RIVERSOF FLAVOR
BYNAOMI DUGUID
This stunning book is part cook-
book, part culinary anthropology,
and, throughout, a feast for the
eyes as you marvel at Duguid’s
beautiful photos, taken over the
past 20 years as the author traveled
through the country.
MY LAST SUPPER, THENEXT
COURSE
BYMELANIEDUNEA
Dunea gets some of the top chefs in
the world— like Joel Robuchon, Grant
Achatz, Bobby Flay, and John Besh,
amongmany others— to reveal their ul-
timatemeals. In the one-page interviews, the chefs dish about
thedrinks,music, anddining companions thatwouldaccompany
themeal, and, for theunintimidatedhome chef, recipes follow.
THEMANSIONON TURTLE CREEKCOOKBOOK
,WITHHELEN
THOMPSONANDA FOREWORDBYDEAN FEARING
Billed as “haute cuisine, Texas style,” this celebration of the iconic
Dallas restaurant’s famous recipes includes the Mansion’s signature
dish, tortilla soup, as well as plenty of lore about the restaurant and
someof itswell-knowndiners.
CANALHOUSE COOKS EVERYDAY
BYMELISSAHAMILTON
ANDCHRISTOPHERHIRSHEIMER
Gorgeousphotography showcases someof themore than200 recipes in
this seasonal guide togreat eatingeveryday. You’ll learn tomaster the
fine art of braising andprepare aquickbut gourmet lunch.
