6 Food Books to Read Now – Chicago Magazine – Chicagomag.com

From an exploration of Japanese cocktails to a deep dive into Chicago pizza, these are ones to flip through this fall.
For Cocktail geeks who want to learn from the best
This elegant book from Momosé, creative director of the West Loop bar Kumiko, explores the world of Japanese drinking — from its history to a guide to its beverages. Recipes are organized seasonally; try a chrysanthemum-laced white Negroni for autumn drinking. Out October 5.
 
For Hosts cooking for a crowd
In his debut cookbook, Mauro, a.k.a. the Sandwich King, unveils an eclectic collection of recipes designed for family occasions. Hosting the holidays this year? Turn to chapter 8, where Mauro offers recipes such as beef tenderloin with honey-horseradish crema. And yes, there are sandwiches, including a decadent mortadella and fig melt. Out now.
 
For Discerning slice lovers
One thing thrived during the pandemic: pizza. This boom inspired Dolinsky to pen his second book on slices (his first, Pizza City, USA: 101 Reasons Why Chicago Is America’s Greatest Pizza Town, was published in 2018). Here, he compiles the stories behind Chicago’s best pies and shares vital terminology — ever heard of the OBR (optimal bite ratio)? Out October 15.
 
For History (and happy hour) buffs
A local bartender who has worked at Longman & Eagle, Kokonas (not of Alinea) guides readers through the long and fascinating history of tonic water, from its use treating malaria to how bartenders incorporate it into cocktails today. It’s not all G&Ts. For instance, whip up a tiki and tonic, a tropical drink with rum, mango, lime, rhubarb amaro, and tonic syrup. Out now.
 
For Crime-solving foodies
This murder mystery series from Manansala, a Chicagoan, combines Filipino food with over-the-top crimes. In this first novel of the series, a food critic drops dead at Lila Macapagal’s auntie’s restaurant, and Lila is both main suspect and investigator (with help from her dachshund, Longganisa). Manansala also includes recipes, such as those for ube crinkle cookies and chicken adobo. Homicide and Halo-Halo is due in February. Out now.
 
For Visual learners and dumpling fiends
Amano, a chef, and Becan, an artist, teamed up on 2019’s Let’s Make Ramen! Now they join forces again on this whimsical guide to all things dumplings. They offer a crash course in folding techniques, the history of dumplings, and recipes. Should you wish to make a full meal of dumplings, start with savory gyoza and end with sweet custard-filled baozi. Out now.
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