Cookbooks | New to the Scene

— Good Catch/ Recipes and Stories Celebrating the Best of Florida’s Waters by Pam Brandon, Katie Farmand and Heather McPherson. Following their award-winning Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans, the authors take readers on a journey to savor the bounty of the state’s countless waterways and bring these distinctly Floridian recipes from the sea to the table. $28

— Bitter/ A Taste of the World’s Most Dangerous Flavor, with Recipes by Jennifer McLagan. In this fascinating exploration of bitter through science, culture, history, and 100 recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita — the author Jennifer McLagan makes a case for this misunderstood flavor. $29.99

— Aarti Paarti/ An American Kitchen with an Indian Soul by Aarti Sequira. The author takes the intimidation factor out of cooking Indian food by simplifying traditional recipes, offering many specific how-to’s, and also tips on using traditionally Indian spices in new ways.

— Cooking with Gochujang/ Asia’s Original Hot Sauce by Naomi Imatone-Yun. Dating back to 17th-century Korea, gochujang is arguably the keystone ingredient in Korean cuisine. From simple dipping sauces to complex dishes, the author introduces you to the wide range of uses for the classic sauce.

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