It’s time to dust off (and clear space on) the recipe bookshelf and plant some new culinary seeds via the latest in food literature, courtesy of big-name Seattle chefs and food superstars. From deviled eggs to boozy shakes, here are six tasty alimentary tomes slated to hit shelves this spring:

D’Lish Deviled Eggs by Kathy Casey
This delectable tome of chicken nightmares comes from local food celebrity, cocktail doyenne, and Dubai jetsetter, Kathy Casey. Her tenth foray into food literature, this deconstruction of America’s go-to appetizer offers recipes for yolky creations never before known to man. Consider the bloody Mary deviled eggs (complete with drizzled vodka!), Caesar salad deviled eggs, and even—for those who can’t decide on a breakfast menu—French toast deviled eggs. For the creative hostess, Casey includes themed party menus for ovaphiles, such as “Game Day” and “Mad Men.” Andrews McMeel Publishing: February 5 

In the Kitchen with the Pike Place Fish Guys by the Crew of Pike Place Fish
Sure, we’ve all seen the fish toss at least once in our lifetimes—cue memory reel of flying fins—but do we know all the secrets of our hometown fishmongers? (Well, minus the one unceremoniously revealed on Top Chef.) Anders Miller and the rest of the orange Grundens-clad crew present their first ever cookbook, including just under 100 recipes for seafood, sides, and rubs, as well as ideas for kickass maritime festivities like clambakes and paella parties. To appease the ecoconscious, the already sustainable fish boys include a primer on conservation efforts. Some dishes of intrigue: Anders’s Dungeness crab and bacon quiche, Thai curry mussels, and coconut maple salmon. And, of course, there's the “How to Throw a Salmon” diagram. Look for these fine fellows on the Today show on March 11! Viking Studio: March 7

Lark: Cooking Against the Grain by John Sundstrom
Food nerds take note: the fruit of John Sundstrom’s Kickstarter campaign has finally hit the shelf. Exquisitely bound, Lark’s artful cookbook divides our Northwest seasons into three: Mist (Nov–Mar), Evergreen (Apr–Jul), and Bounty (Aug–Oct). Each chapter features local ingredients and includes short, sweet vignettes of small producers and how-tos, like “Using the Whole Beast.” Besides delectable dishes like Neah Bay halibut with creamed nettles and morels and sunchoke soup with truffled sunchoke chips, most noteworthy are the sexy photographs by Zack Bent. You’ve never seen such nubile crustaceans. Bonus: a foldout map of Sundstrom’s PNW food producers a la the Lord of the RingsCommunity Supported Cookbooks: February 14

Malts and Milkshakes by Autumn Martin
Ballard’s boss of chocolate makes her cookbook debut with 60 recipes for the frothy delights that have caught our attention at her Hot Cakes shop. Martin begins with an ode to her ingredients and a few milkshake tips before delving into the secrets behind her classics, edgier flavors, and even—brace yourself—boozy shakes. Look forward to recreating Hot Cakes’ chilly opuses, such as the bacon-oatmeal raisin cookie shake, St. Germaine and huckleberry shake, and smoked chocolate and scotch shake. Fans of Martin’s pastry prowess will enjoy the extra molten chocolate cake, apple pie, and other sugary recipes surreptitiously tucked in throughout. St. Martin’s Griffin: April 9

Plum by Makini Howell
Bistro, market, deli, (future) food truck…and now cookbook makes five for Makini Howell’s Plum-monikered brood. The vegan chef makes it look easy, with chapters on replacements for conventional staples (egg foam, anyone?), a helpful dissection of meat substitutes, and even a few mostly raw dishes for those in transition. Highlights: tostadas with spicy strawberry avocado relish, and balsamic tofu with white bean sauce and agave pumpkins. Most recipes are soy and/or gluten free and definitely aren’t all broccoli and turnips; expect recipes for sinful—yet morally sound—treats like tiramisu pancakes and tempeh vermouth. There’s even a recipe in there for Seattle’s elusive meat-free canine community: Vegan frankfurter and smoked yam puppy treats. Really. Sasquatch Books: April 23

The Secret Lives of Baked Goods by Jessie Oleson Moore
In a feat of ethno-baking, this second cookbook for CakeSpy’s self-professed “dessert detective” brings us over 40 sweet recipes and their backstories. Did you know that the Hermit were the most popular cookie during the Gold Rush? Or that Queen Elizabeth I was the first champion behind gingerbread men? Random confectionary factoids precede recipes for everything from classic cookies and pies to rare and curiously named desserts. You know, Moore’s recipe book almost makes up for the absence of CakeSpy's onetime Capitol Hill shop. Almost. Sasquatch Books: May 7

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