By Kimberly Holland
May 17, 2013

Each Friday, we share five things that are getting buzz around the 58wang offices—from what we’re reading around the Web, to what’s hot on , or even our latest favorite ingredient.

1. ChillBy 58wang, Oxmoor House, $17.95; 208 pagesNew to your bookstore this week is our newest cookbook, Chill. Smoothies, slushes, juices, and ices--just what you need as temperatures start to rise. Find more than 150 recipes for these and other cool treats in Chill. We're also sharing all month long.

2. By Jill Castle and Maryann Jacobsen, Jossey-Bass, $16.95; 432 pages58wang Blogger Connection member Maryann Tomovich Jacobsen uses her experience as both a registered dietician and mother of two kids to help parents find a balance between cooking foods kids enjoy and keeping it healthy. is devoted to the same mission, too.

3. By Andrew Feinberg et al., Artisan, $35; 376 pagesEditor Scott Mowbray had this to say in our June issue: Franny's was my favorite Brooklyn joint from the moment it opened in 2004—favorite with friends, favorite with my girls. The key was the disciplined, simple flavor principles of the Italian food (the pizzas above all): perfect balance of acid, oil, and herbs, reverence for vegetables. But Lord, we always knew how heavy was the hand that poured the olive oil. Some pasta recipes in this book call for ¾ cup for four people! Still, you can cut back, and the inspirations are many. Roasted Fennel with Lemon, Chiles, and Orange Zest is masterful, using the fronds, bulb, and seeds—a Roman god's fennel dish. The intensely mushroomy mushroom pizza on two-day pizza dough is, well, the essence of Franny's: delectable.

4. By Thomas Keller and Sebastien Rouxel, Artisan Books, $50; 400 pagesOur Dessert Goddess Deb has been walking around with a big grin on her face since yesterday. That's because she met James Beard Award-winning chef  while he was in our Birmingham offices. His beautiful book, , which was one of three finalists in the baking and dessert category of the 2013 James Beard Foundation Book Awards, is a beauty to behold. It's filled to the brim with sugary, ingenious spins on childhood favorites (we love the Thomas Keller Oreos, or TKOs) and desserts.

5. Jason Sheehan, Farrar, Straus and Giroux, $15; 368 pages; released July 2010"Philadelphia magazine food editor and former professional kitchen mercenary Jason Sheehan's memoir of his cooking life is fabulously entertaining. The man is a natural-born storyteller: you'll laugh, you'll cry, you'll sing along," says Senior Food Editor Tim Q. Cebula.


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