I have been so very excited to share my new homebrewing book, True Brews, with you this week. Yesterday we gave you a little peek into the book, and today here's one more tidbit to spark your homebrewing daydreams! I have many favorites from the book — the Peach Iced Tea Kombucha, the Mocha Stout, the Chai-Spiced Mead — but this ginger ale is The One. It's like all your wildest ginger ale dreams come true: snappy and fresh, sweet and a little spicy, and perfect for these early summer days. Even better, you can start a batch tonight and be sipping your first glass of homebrewed soda by tomorrow.

Q: My boyfriend is in love with quinoa and I am too. I'd like to expand our horizons and get him a quinoa cookbook for his birthday; does anyone have recommendations? If it includes desserts or baked goods, all the better.

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It might not seem like Korean food and Southern cuisine would have much in common — or even be able to share the same plate. Especially once you add a splash of classic French to the mix. But with Chef Edward Lee at the helm, these seemingly strange bedfellows start to make perfect sense. With this book, Smoke & Pickles, he's bringing his unique cuisine straight into our kitchens.

This is a very exciting spring for books here at The Kitchn! A couple weeks ago we told you about my new book, Bakeless Sweets, and this week we're turning the spotlight to another book from our team: True Brews, by Emma Christensen, our very own recipe editor. Emma has written about beer for The Kitchn for many years, and she has become a knowledgeable expert in brewing it as well — and her new book shows you how you can make it for yourself. But she doesn't stop at beer —  wine, kefir, kombucha, and fizzy sodas show up in True Brews too! 

Today we have an interview with Emma, talking about her new book. Come read all about brewing in small apartments with minimum equipment, the most surprising things she learned while writing the book, and the most refreshing drink for summer!

Louisa Shafia is a Brooklyn-based chef and cookbook author whose first book Lucid Food was lauded for its fresh approach to cooking with organic, seasonal food.  In The New Persian Kitchen, she turns her attention to the vibrant flavors of Iran. She was introduced to this food as a child when her Iranian aunties would visit, bringing unfamiliar ingredients like pomegranate molasses, turmeric, and dried lime and filling the kitchen with enticing, delicious smells and tastes. 

We've all heard how blueberries are powerful antioxidants and how quinoa's health benefits stretch beyond its trendiness, but do we really know how to integrate all these "super foods" into a complete and sustainable diet? Enter Longevity Kitchen. This cookbook brings it all together, thoroughly explaining these doctor-recommended ingredients and helping you build a healthy (and tasty!) diet that works for you.

Q: I am one of those "can't boil water" people who never really cooks. I want to learn, but I'm not sure where to start. I'm finally moving into my own place this summer and I don't have any tools of my own. What do I need and what are some easy recipes that I can start learning with?

I hadn't been living in California for very long before I felt compelled visit wine country — a common side effect when one has only ever lived in northern climes and sunshine is a novelty. I was not disappointed. It's impossible to visit any California vineyard and not fall in love with the orderly rows of grape vines stretching to touch the distant hills, or the way food tastes when eaten outside in March, or yes, of course, the wine. If you want a little glimpse of what an afternoon in wine country feels like, specifically an afternoon in the Central Coast's "new" wine country, pick up this book and prepare to be transported.

Earlier today Dana offered some thoughts on organizing your cookbook collection. She admits that how you choose to organize your cookbooks is all about personal preference, but if you need some visual inspiration, where better to look than our Kitchen Tour archives? Here's a quick peek at how 15 different cooks find ways to store their beloved cookbooks in the kitchen.

Hello. My name is Dana and I am addicted to cookbooks. I'm only half joking here. The truth is that I have a huge cookbook collection, and try as I might, it doesn't look like I'm going to stop adding to it any time soon. What I have managed to do is learn to control it some. Read on for a few helpful hints for managing a cookbook obsession.