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Kimberly_Masibay

New York, NY, US

contributor

Kimberly_Masibay

I was formerly a Senior Editor at Fine Cooking. Now, I'm a baker, a bibliophile and a mother of two. After the birth of my first son in 2007, I left my full-time job at the magazine, but I didn't want to leave the Fine Cooking family. I feel very fortunate to be able to tell you about the latest must-reads for food lovers in the Books that Cook column.

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Fried & True

Fried & True

The hardest part about reading this book might be deciding on a recipe to make.

First Prize Pies

First Prize Pies

Allison Kave promises that making pie from scratch can be deliciously rewarding.

My Paris Kitchen: Recipes and Stories

My Paris Kitchen: Recipes and Stories

Lebovitz’s candid stories about the (many) ups and (few) downs of living and cooking in France are eye-opening and often hilarious.

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything

This glorious cookbook by James Beard Award-winning chef Donald Link is a celebration of the South.

Fresh from the Farm: A Year of Recipes and Stories

Fresh from the Farm: A Year of Recipes and Stories

The 125 recipes for salads, soups, side dishes, main courses, and desserts that Susie Middleton presents in Fresh From The Farm feature the vegetables and fruits she grows on her Martha’s Vineyard farm.

One Good Dish: The Pleasures of a Simple Meal

One Good Dish: The Pleasures of a Simple Meal

In his terrific new book, David Tanis, who was cohead chef at Chez Panisse for many years, proves that all it takes to make a meal magnificent is, well, one good dish.

Japanese Soul Cooking

Japanese Soul Cooking

In Japanese Soul Cooking, Chef Tadashi Ono and author Harris Salat showcase the noodles, dumplings, curries, savory omelets, and deep-fried delectables that millions of people in Japan enjoy every day at home and at neighborhood eateries.

Cowgirl Creamery Cooks

Cowgirl Creamery Cooks

In their long-awaited book, Sue Conley and Peggy Smith of Cowgirl Creamery share 75 recipes, plus kitchen tips and full-color photos.

Sweet: Inspired Ingredients, Unforgettable Desserts

Sweet: Inspired Ingredients, Unforgettable Desserts

Valerie Gordon, owner of the insanely popular L.A. bake shop Valerie Confections, serves up superb recipes for sweets that are as delicious as they are beautiful.

The A.O.C. Cookbook

The A.O.C. Cookbook

In her inspiring new book, chef Suzanne Goin offers 100-plus seasonal recipes for the vibrant fare served at her Los Angeles restaurant, A.O.C.

Pok Pok: Food and Stories from the Street, Homes, and Roadside Restaurants of Thailand

Pok Pok: Food and Stories from the Street, Homes, and Roadside Restaurants of Thailand

Ricker’s mission is to faithfully recreate the amazing foods he devoured while living in Thailand.

Where Theres Smoke: Simple, Sustainable, Delicious Grilling

Where There's Smoke: Simple, Sustainable, Delicious Grilling

With a focus on fruits and vegetables, award-winning chef Barton Seaver's beautiful new grilling book stands out from the mass of meat-obsessed barbecue books on the market.

Saving the Season

Saving the Season

Kevin West's superb new book on the art of home canning seems destined to become a classic.

The New Persian Kitchen

The New Persian Kitchen

In The New Persian Kitchen, Shafia explores her Iranian heritage and celebrates traditional ingredients like pomegranates, pistachios, rose water, and saffron while also incorporating her own fresh and accessible approach.

Vegetable Literacy

Vegetable Literacy

Deborah Madison’s newest cookbook explores 12 edible plant families, profiling the typical and more exotic members of each and offering more than 300 vegetarian recipes that show off their unique personalities.

Family Table

Family Table

This engaging, beautifully photographed book offers a behind-the-scenes peek at some of New York City’s top restaurants.

Try This at Home

Try This at Home

If you know Richard Blais only from Bravo's TV show Top Chef All-Stars, you might be surprised at how approachable the tantalizing recipes in his debut cookbook are.

The Mighty Gastropolis: Portland

The Mighty Gastropolis: Portland

Karen Brooks's new book about the exciting food scene in Portland, Oregon.

The New Jewish Table

The New Jewish Table

When two cultures come together in a family, mealtime often brings delightful surprises.

Southern Comfort: A New Take on the Recipes We Grew Up With

Southern Comfort: A New Take on the Recipes We Grew Up With

Southern Comfort’s 100 recipes, divided into straightforward chapters (Salads, Meat, Dessert, etc.), present their refined interpretations of southern classics in recipes like Coconut Shrimp Beignets, Black True Grits, and Pecan Praline Semifreddo with Bourbon Sauce.

Hirokos American Kitchen: Cooking with Japanese Flavors

Hiroko's American Kitchen: Cooking with Japanese Flavors

With this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table.

Small Plates & Sweet Treats: My Familys Journey to Gluten-Free Cooking

Small Plates & Sweet Treats: My Family's Journey to Gluten-Free Cooking

This exquisite book captures the charm and magic of pastry chef Aran Goyoaga’s popular food blog, Cannelle et Vanille.

The Dahlia Bakery Cookbook

The Dahlia Bakery Cookbook

Warning: The combination of mouthwatering photos and evocative prose in this book may induce a baking frenzy. Beloved Seattle chef Tom Douglas takes unabashed pleasure in food, and when he describes something he adores—such as the sticky, gooey maple éclair he savors each afternoon—you’ll find yourself desperately craving it, too.

The Latin Road Home

The Latin Road Home

This beauty of a book is Philadelphia-based chef Jose Garces’s love letter to Latin home cooking.

Secrets of the Best Chefs

Secrets of the Best Chefs

If you've ever dreamed of apprenticing in your favorite chef's kitchen, you won't want to miss this extraordinary book.

Mini Treats & Hand-Held Sweets

Mini Treats & Hand-Held Sweets

In Mini Treats & Hand-Held Sweets, expert baker and Fine Cooking contributing editor Abigail Johnson Dodge presents 100 easy-to-eat treats with step-by-step directions.

The Seasonal Baker

The Seasonal Baker

With his new book, chef John Barricelli, owner of the beloved SoNo Baking Company in Norwalk, Connecticut, serves up sweet and savory recipes that he makes at home.

Street Food

Street Food

Cooks with an appetite for adventure will love Susan Feniger’s new book, in which the Los Angeles-based chef celebrates street food from around the globe.

Grain Mains

Grain Mains

Bruce Weinstein and Mark Scarbrough make grains the main course in their latest book.

Cooking Off the Clock

Cooking Off the Clock

Acclaimed chef Elizabeth Falkner shares some of her simple and satisfying recipes.

Sinfully Easy Delicious Desserts

Sinfully Easy Delicious Desserts

No time? No baking skills? No problem. With this cookbook, baking genius Alice Medrich proves that you don’t need fancy techniques, equipment, or hours on end to create fabulous homemade desserts.

Flavor Exposed

Flavor Exposed

Chef Angelo Sosa combines flavors in surprisingly delicious ways.

Charred & Scruffed

Charred & Scruffed

Acclaimed chef and pit-master Adam Perry Lang breaks new grilling ground in this book.

Cindys Supper Club

Cindy's Supper Club

Cindy Pawlcyn offers 25 distinctive menus featuring foods from the Americas, Europe, Africa, the Middle East, and Asia.

The Homemade Pantry

The Homemade Pantry

This is a wonderful starter cookbook for a novice looking to upgrade from store-bought granola, hummus, and pizza.

The Farm

The Farm

Through beautifully written stories and pitch-perfect recipes, Ian Knauer, vividly evokes a year of toil and terrific meals at his family’s farm in rural Pennsylvania.

An App Were Using Now (From The Culinary Institute of America)

An App We're Using Now (From The Culinary Institute of America)

The Professional Chef app from The Culinary Institute of America walks users through almost every fundamental cooking technique and includes lots of classic recipes.

La Tartine Gourmande

La Tartine Gourmande

In this, her first book, Béatrice Peltre presents her charming reflections on food and family along with recipes for her favorite dishes.

Simple Asian Meals

Simple Asian Meals

Nina Simonds offers streamlined recipes from China, Japan, Thailand, and Vietnam—meals that are doable even on weeknights.

Pasta Italiana

Pasta Italiana

In this richly photographed volume, the pleasures of pasta beckon from every page.

The Food of Morocco

The Food of Morocco

A new book by the queen of Mediterranean cuisine is always cause for joy.

Masala Farm

Masala Farm

In this inspiring book, acclaimed chef Suvir Saran, owner of the Manhattan restaurant Devi, invites readers to join him at his beloved American Masala Farm in rural upstate New York.

Basic to Brilliant, Yall

Basic to Brilliant, Y'all

The genius of Atlanta-based cookbook author Virginia Willis lies in her ability to weave together the distinct culinary worlds of France and the American South.

Maine Classics: More Than 150 Recipes From Down East

Maine Classics: More Than 150 Recipes From Down East

Turns out, there’s a lot more to Maine than lobsters and blueberry pie. Inspired as much by the farm and forest as it is by the sea and shore, the New American cuisine that’s served up in this terrific cookbook by Mark Gaier and Clark Frasier.

The Food of Spain

The Food of Spain

Region by region and era by era, Claudia Roden untangles the Moorish, Jewish, Roman, and Celtic influences that permeate Spain’s national cuisine. It makes for great armchair travel and even better cooking.

A Year in My Kitchen

A Year in My Kitchen

With this culinary tribute to seasonal cooking, Skye Gyngell, the head chef of Michelin-starred Petersham Nurseries Café, near London, offers 100 produce-driven recipes that use fresh herbs, infused oils, and roasted spice mixes.

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

In this eye-opening book, chef Tadashi Ono of Matsuri restaurant in New York and food writer Harris Salat explore traditional Japanese grilling techniques and recipes.

Heartland: The Cookbook

Heartland: The Cookbook

Long before the notion of farm-to-table became trendy, it was a way of life in the small towns of the Midwest.

Plenty: Vibrant Vegetable Recipes from Londons Ottolenghi

Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

In this gorgeous go-to guide to fabulous soups, salads, sides, and mains, chef Yotam Ottolenghi shares 120 vegetarian recipes from the cooking column he writes for The Guardian newspaper.

Serve Yourself: Nightly Adventures in Cooking for One

Serve Yourself: Nightly Adventures in Cooking for One

In this ode to solo dining, Washington Post food editor Joe Yonan celebrates the single-serving meal with a collection of 100 recipes and tips on how to shop for one, store extra ingredients, and manage leftovers.

Flour: Spectacular Recipes from Bostons Flour Bakery + Cafe

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Joanne Chang's first book is amazing. It contains invaluable chapters on baking techniques, equipment, and ingredients and, best of all, 150 of Chang’s near-perfect recipes.

One Big Table: A Portrait of American Cooking

One Big Table: A Portrait of American Cooking

It would take one big cookbook indeed to capture the richness of the American table and New York Times columnist Molly O'Neill pulls it off.

My Calabria: Rustic Family Cooking from Italys Undiscovered South

My Calabria: Rustic Family Cooking from Italy's Undiscovered South

With this enchanting book, cooking teacher Rosetta Costantino offers a tour of her native Calabria, the rugged, mountainous region at the toe of Italy’s boot.

India Cookbook

India Cookbook

Like the vast subcontinent itself, this cookbook could take a lifetime to fully explore.

Grandi Vini: An Opinionated Tour of Italys 89 Finest Wines

Grandi Vini: An Opinionated Tour of Italy's 89 Finest Wines

In his third book on Italy’s wines, Joseph Bastianich takes readers on an engaging romp through the country’s enological landscape and zeros in on 89 outstanding bottles, telling the story of each with an insider’s finesse.

Thai Street Food: Authentic Recipes, Vibrant Traditions

Thai Street Food: Authentic Recipes, Vibrant Traditions

Renowned Australian chef and Thai-food expert David Thompson offers a hunger-inspiring tour of the outdoor markets and food stalls of Thailand.

Nonna Tell Me a Story: Lidias Christmas Kitchen

Nonna Tell Me a Story: Lidia's Christmas Kitchen

With this children’s picture book, famed chef Lidia Bastianich reminisces on childhood Christmases spent in Istria, a peninsula in the Adriatic Sea.

Reading Between the Wines

Reading Between the Wines

In this inspiring and superbly written book, acclaimed importer Terry Theise muses on what constitutes beauty in wine and how best to appreciate it.

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats

This transporting book documents pastry chef Fany Gerson’s quest for the recipes of her homeland’s traditional dulces.

James Beards American Cookery

James Beard's American Cookery

Venerated food writer James Beard wrote more than 20 books over the course of his life, but this is the one that no self-respecting cook should be without: It’s the best of Beard.

Avec Eric: A Culinary Journey with Eric Ripert Featuring over 100 Simple Recipes

Avec Eric: A Culinary Journey with Eric Ripert Featuring over 100 Simple Recipes

Based on the Emmy Award-winning public television show that documents chef Eric Ripert’s experiences traveling and cooking for family and friends, Avec Eric is for cooks who are curious about recipe development.

Chewy Gooey Crispy Crunchy: Melt-in-Your-Mouth Cookies

Chewy Gooey Crispy Crunchy: Melt-in-Your-Mouth Cookies

Cookie lovers of every stripe will find much to love in baking icon Alice Medrich’s new book.

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