Michelle Lopez is the über creative baking force behind the food blog Hummingbird High (inspired by the high altitude baking she did after moving to Colorado) and debut author of Weeknight Baking: Recipes To Fit Your Schedule (Simon & Schuster, $35). A self-proclaimed food science fan, world traveler, and photographer, Lopez worked a tech job for many years before realizing that baking was her true calling. She has channeled her well-practiced pastry skills into a joyful recipe book that will have people whipping up apple pie on a Wednesday night! Her straightforward instructions clearly outline active prep, baking, and decorating times as well as suggesting alternatives for ingredients you may not have on hand. Beautifully curated photographs of classic yellow cake with creamy chocolate frosting and chunky black-and-white shortbread inspired by Oreo cookies will have your Great British Baking Show fantasies feeling within reach.
Britain's celebrated food writer, Diana Henry, is a woman of many passions but she is especially keen about writing and food. In her new cookbook, A Change of Appetite: Where Delicious Meets Healthy (Mitchell Beazley, $34.99), she is celebrating, rather than dwelling on, her body's changing needs and in doing so has created fresh and robust meals sure to satisfy all foodies looking for inspiration rather than sacrifice. Beautiful photographs capture sumptuous berries, breads, fruits, and veggies for all seasons. Among the pages you will find what Henry calls "accidentally healthy" recipes inspired by her love of Middle Eastern and Scandinavian cuisine. This is food that is full of flavor but not refined carbs like the ubiquitous albatross of the processed food world—sugar—the only ingredient that Henry actively keeps to a minimum in her recipes. She also includes short essays and a thoroughly researched bibliography rich with resources for more wholesome and nourishing fare.
Toni Tipton-Martin, a culinary journalist and founding member of the Southern Foodways Alliance and Foodways Texas, won a James Beard Award for The Jemima Code, her groundbreaking history of the role of Black Americans in the development of the cuisines of the American South. Building on that research—much of it drawn from her own collection of 300-plus African American cookbooks— Tipton-Martin’s new Jubilee (Clarkson Potter, $35) complements the story of the food with brief portraits of the cooks, tavern keepers, and others usually left out of conventional histories and a rich selection of 125 of the actual recipes—ranging from gumbos and peanut soup to Caribbean roast pork and, from 1866, "forced meat" aka ground steak—each updated and adapted for today’s kitchens. Much more than “soul food,” these dishes were created by skilled and imaginative Black cooks who drew on a wide range of cuisines—and in turn influenced later American cooking.