Japanese novelist Haruki Murakami is known to strike up quite a fervor among his fans with each new release. His latest novel to reach American shores, Colorless Tsukuru Tazaki and His Years of Pilgrimage has been no different, and our reviewer, Megan Fishmann, affirms that this sorrow-steeped novel was worth the wait.
Tsukuru Tazaki had a group of four loyal, close-knit friends in high school . . . until the day they unceremoniously cut off all contact with him.
Now in his mid-30s, Tsukuru works as a train engineer in Tokyo, but his new girlfriend spurs him on a journey to discover just exactly why this rift was opened so many years ago. Tsukuru sets off on a pilgrimage—covering Japan and then reaching into Finland—to visit each friend individually and find the closure he has longed for.
Watch the gorgeous animated trailer from Knopf below:
What do you think, readers? Have you picked up a copy yet?
Fans of the best-selling and highly-lauded author Neil Gaiman have two projects to be excited about in the coming months!
First up on the coming-soon calendar: Gaiman's simultaneously creepy and poignant coming of age middle-grade novel The Graveyard Book, the only book to ever win both the Newbery and Carnegie Medals, is being released as a full-cast audiobook! Featuring some of the U.K.'s most talented actors from stage and screen—including BBC's "Sherlock" star Andrew Scott—music by Béla Fleck and a special essay read by Gaiman himself, this is sure to please audiobook lovers.
Listen to an excerpt from the recording here, and find it in stores September 30 from HarperCollins.
A little further on the horizon is a new collection of short stories and verse, Trigger Warning: Short Fictions and Discoveries. Along with a number of previously published pieces, a press release from Morrow promises "a 'Dr. Who' story written for the 50th anniversary of the series in 2013 . . . and a brand-new story exclusive to this anthology." Trigger Warning is slated to hit shelves in February 2015.
What do you say, readers? Excited to get your hands on these upcoming releases?
I know what you're thinking: a recipe for brussels sprouts?! But don't worry, Gabrielle Langholtz has only collected tasty, top-tier recipes in The New Greenmarket Cookbook. Try this fresh, lemony salad and end your hatred and/or fear of brussels sprouts for good.
Brussels Sprouts Salad
by Jonathan Waxman, Barbuto
The words “raw Brussels sprouts” may not set you to salivating, but after one bite of this surprising dish, you’ll want to make it again and again. While Brussels sprouts are often paired with hot bacon (such as in Sara Jenkins’s habit-forming pasta on page 167), here Chef Waxman serves cabbage’s little cousin in a light, lemony slaw that’s further brightened by a pretty, pickled red onion. The fresh flavors and gorgeous color make this simple dish a great one to entertain with. At market, ask the farmer whether their fields have had frost yet—nights below freezing wipe out tender crops but make Brussels sprouts even sweeter.
Preheat the oven to 375°F.
Slice the baguette in half lengthwise. Open up and drizzle the cut sides with 2 tablespoons of olive oil. Season with salt and pepper and bake until golden, about 10 to 12 minutes. Remove from the oven and rub immediately with 1 cut clove of garlic. Once cool, tear it into bite-sized pieces and add to a large mixing bowl.
Peel and halve the onion, then slice it into ¼-inch thick slices. Peel and smash the remaining 2 garlic cloves.
Heat a medium sauté pan over medium heat. Add 1 tablespoon of olive oil, then the onions and garlic. Season with ½ teaspoon of salt and a few cranks of black pepper and cook slowly over low heat until tender, 10 to 12 minutes. Remove the pan from the heat, remove the garlic cloves, and add the lemon juice and 3 tablespoons of olive oil. Let rest in the sauté pan.
Trim the cut end of the sprouts. Using a mandoline or a sharp knife, slice the sprouts lengthwise as thin as possible. Add to the large mixing bowl. Pour the onion mixture over top and toss well to combine.
Finish with the parsley leaves and Parmesan. Adjust the salt, pepper, and lemon juice to taste and serve.
SERVES 3 TO 4
Hampton Sides' true-life Arctic thriller, In the Kingdom of Ice is our August Top Pick in nonfiction.
Sides, best-selling author of Blood and Thunder and Ghost Soldiers, displays his knack for narrative history yet again as he chronicles the journey of American officer George Washington De Long and his crew of 33 aboard the USS Jeannette. The crew set out from San Francisco in 1879, hoping to prove the popular theory that the polar sea was free of ice past the Bering Strait, but those hopes are soon dashed when the Jeannette becomes trapped in ice—where it stayed for the next 21 months.
Drawing on newly available letters, diaries, journals and other archives as well as his own first-hand experience in the Arctic terrain, Sides delivers an utterly spellbinding tale that's sure to keep you reading into the wee hours.
Watch the trailer from Doubleday below:
What do you think, readers? Are you interested in this heroic and harrowing tale?
Calling all Trekkies and literature nerds! Robb Perlman has written a quirky and hilarious parody just for you. Fun with Kirk and Spock (Cider Mill Press) puts a sci-fi spin on the classic Dick and Jane series of children's books popularized in the 1950s with characters and plot points from your favorite episodes of "Star Trek: The Original Series."
Perlman riffs on the notorious fate of Redshirts—"See the crewman. / What's the crewman's name? / It does not matter . . . . He is wearing a red shirt"—Captain Kirk's, ahem, fondness for pretty ladies, Uhura's trouble with Tribbles and the extreme grumpiness of popular villain Khan. Even the Gorn gets a shout-out for his fabulous frock!
Check out the excerpt below for a peek inside:
Absolutely packed with punchlines and playful illustrations by Gary Shipman, this book is sure to pop up on more than a few Christmas wish lists this year. Fun with Kirk and Spock is on shelves now! How about it, readers?
Illustrations by Gary Shipman, courtesy of Cider Mill Press.
Katie & Giancarlo Caldesi break down an often intimidating branch of home cooking in their wonderfully accessible cookbook, The Gentle Art of Preserving. Stock up on fresh summer fruits and veggies while you still can—their recipes will let you enjoy them all winter long.
Try this recipe for a childhood favorite: Fruit Leathers! Choose your favorite fruits and get started.
Makes 1 fruit leather, approx. 14 inches square
Raspberry and Banana Leather
Cut the fruit with or without the peel into chunks and puree in a food processor or blender. Pour the purée onto silicone mats or plastic wrap-lined sheets. Make sure the pool of purée doesn’t go over the edge of the sheets; smooth out by shaking and tilting the sheet to make it spread out. The purée should be no thicker than ¼in. Dry in the dehydrator at 135°F for 4–6 hours, or in the oven at 140°F for 6–8 hours. Fruit leathers are ready when they are not sticky to the touch, but can be peeled easily from the mat or plastic wrap. Lift the edge, which will adhere lightly to the surface, and peel it back. If it peels back easily, it is ready.
STORING YOUR FRUIT LEATHER
Either eat immediately or cover the dried leather in a layer of parchment paper and roll up, or cut into 2-inch-wide strips and roll up. Store in an airtight jar in a cool, dark place for up to 6 weeks, but do check regularly for any signs of mold. Alternatively, pack into vacuum bags and store in the freezer for up to 3 months.
As summer begins winding down, it's about time to kick off the new school year.
When Kim Bearden began her teaching career, she never expected so many of her school day's teaching moments to come from her own students.
Bearden delves into her 27 years of experience in the education field and tells the story of her founding of the Ron Clark Academy (an innovative middle school in Atlanta with a world-renowned reputation) in her uplifting new memoir, Crash Course: The Life Lessons My Students Taught Me.
Crash Course is filled with anecdotes about the importance of bringing creativity into the classroom, advice for tackling problems from a place of honesty and embracing and celebrating her students' cultural differences—all relayed in Bearden's down-to-earth voice.
While aimed at fellow teachers, Bearden's memoir is a beautiful read with insights for anyone working with youth or the public at large.
See Bearden and some of her real students discuss Crash Course in the trailer below:
What do you think, readers? Any teachers out there looking for a back to school read?
Looking for something to do with the summer's bounty of strawberries? Gabrielle Langholtz, author of The New Greenmarket Cookbook (our August Top Pick in Cookbooks!) has you covered. Featuring 93 recipes from 93 of New York’s top gastronomes and chefs, this book has a recipe for just about any craving or occasion. Langholtz collected this three-part recipe from pastry Chef Pichet Ong, and his panna cotta is the perfect base for bright, fruity compotes.
Lemon Thyme Panna Cotta With Rhubarb Compote and Lemon Thyme Shortbread
You can make just one or two of this recipe’s three components—they’re wonderful alone or in any combination—but each part is so simple, it’s easy to make them all. Pastry Chef Pichet Ong’s yogurt panna cotta is sublime, requiring so little work, you’ll want to make it all year long as a creamy canvas for whatever berries you bring home.
Lemon thyme, whose leaves have little yellow edges and a fragrant citrus flavor, is transformative on lemon-loving mains like scallops or roast chicken, but it’s also bright and beautiful in sweets.
Variation inspiration: You can swap out the thyme for lavender, which is available May through July, for a flavor that’s both fresh and floral.
Lemon Thyme Shortbread
Recipe by Pichet Ong, Pastry Chef, blog.pichetong.com
Make the panna cotta: In a medium saucepan, combine the lemon thyme, milk, cream, sugar and salt over medium heat and bring just to a simmer.
Remove from heat, cover and let steep at room temperature for about 1 hour. Remove and discard the thyme.
In a small bowl, combine the gelatin with 2 tablespoons of cold water. Stir to combine and let sit for 10 minutes. Meanwhile, return the milk mixture to a low simmer (do not boil) then add the gelatin mixture and stir well. As soon as the gelatin dissolves, remove from the heat. Whisk in the yogurt and divide into 8 glasses or 4-ounce ramekins. Refrigerate until set, at least 5 hours.
Meanwhile, make the compote: Combine all ingredients except the strawberries in a small saucepan and let sit for 20 minutes to macerate. Cook over low heat until the rhubarb is soft, about 7 minutes. Remove from heat and let cool. Once cool, add the sliced strawberries.
Make the lemon thyme shortbread: Line a sheet pan with parchment paper and sprinkle lightly with sugar.
In a stand mixer with the paddle attachment, blend together the lemon thyme leaves, lemon zest, butter, sugar, vanilla and salt just until thoroughly combined. Add the flour and mix until the dough comes together. Form the dough into a rectangle, about 1-inch thick, and cover with plastic wrap.
Refrigerate until cold, about 1 hour.
On a lightly floured surface, roll the chilled dough into a large rectangle, about ½-inch thick.
Using a knife, cut rectangular cookies about 3½ inches long by 1 inch wide.
Transfer cookies onto a parchment-lined cookie sheet, cover with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 325°F.
Bake the chilled cookies until the edges turn golden brown, 15 to 18 minutes. Let cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
Garnish each panna cotta with 2 tablespoons of compote and serve alongside the shortbread.
Mary Kubica's startling debut thriller, The Good Girl, has been enjoying plenty of buzz and anticipation ahead of today's release.
Our reviewer has high praise for this "psychological puzzle that will keep readers on their toes" complete with an "especially satisfying" end reveal.
Mia Dennett, a 24-year-old art teacher, comes from a well-groomed family and seems poised to continue climbing Chicago's social ladder—until the day she vanishes without a trace.
Told from alternating points of view and timelines, this mystery is sure to keep you confounded until Kubica finally puts the pieces in order.
Watch the trailer below, but don't say we didn't warn you about the creep-out factor:
What do you think, readers? Interested in reading more? Check out our Q&A with Kubica for The Good Girl.
Although there's a diverse array of recipes inside Jeni's Splendid Ice Cream Desserts, Jeni Britton Bauer's ice creams are the foundation. Try this rich and creamy Salty Vanilla Frozen Custard for a more sophisticated take on an old favorite.
Oh, and remember that recipe for Blueberry Cobbler we shared at the beginning of the month? This ice cream makes the perfect pairing if you prefer your desserts à la mode.
Salty Vanilla Frozen Custard
Makes about 1 quart
Mix about 2 tablespoons of the milk, the egg yolks and cornstarch in a small bowl and set aside.
Whisk the cream cheese, salt and vanilla in a medium bowl until smooth.
Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually add about 2 cups of the hot milk mixture to the egg yolk mixture, one ladleful at a time, stirring well after each addition. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a heatproof spatula, just until the mixture comes to a boil. Remove from the heat and strain through a sieve if necessary.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Remove the frozen canister from the freezer, assemble your ice cream machine and turn it on. Pour the custard base into the canister and spin until thick and creamy.
Pack the custard into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Salty Goat’s-Milk Chocolate Frozen Custard
In the Cook step, reduce whole milk to 2 cups and add ¾ cup evaporated goat’s milk to the saucepan with the cream, sugar and corn syrup. After you cook the egg yolks, add 2 ounces bittersweet chocolate (70% or more cacao) and stir until completely melted.