by Michael Solomonov, Steven Cook, Tom Henneman, Bob Logue, and Felici D'Ambrosio Cookbook, Hardcover, 224 pages A zany chronicle of the rise of America’s hottest donut mini-empire—with recipes—by the authors of Zahav, the James Beard 2016 Book of the Year “We knew absolutely nothing about making donuts.” So begins this quirky story of how two James Beard Award winners hatched a harebrained idea that resulted in a mini-empire and turned Philadelphia into a donut destination. Federal Donuts is at once an ode to an American passion and a collection of recipes for the cult-favorite hits. With a wad of cash in hand and a dream, Solomonov and Cook meet a Craigslist stranger in a parking lot and buy a used “donut robot.” It would do all the rest, right? Regrets, partially raw donuts, and long lines ensue, but soon the partners work out the kinks and develop an exquisite dough delicately spiced with Middle Eastern aromatics. Strawberry lavender, guava poppy, pomegranate Nutella, and salted tehina are just a few of the imaginative flavors featured in this book. Also included are all the tips needed for making foolproof donuts at home. There is even a bonus recipe for the other specialty of “FedNuts”: shatteringly crisp Korean-style fried chicken.
