Every month Susie Chang reviews new cookbook releases and
notes trends in the United States. And she may also occasionally
throw in a review of a "not-quite cookbook." And for our
non-U.S. members, Jane and Fiona provide similar reviews for new
Canada, U.K., Australia, and New Zealand releases.
Whatever else this month may turn out to be, it's a monumental
one for bakers. Dorie Greenspan, Rose Levy Beranbaum, and Peter
Reinhart ALL have books coming out, so go ahead and spring for that
25-pound bag of flour you've been eyeing at Costco. Big players on
the TV, restaurant, and blog scene are back, as well as the
magazine-based producers. This is just a tiny fraction of what's
out there as the cookbook season truly hits its stride. By the way,
$40 is the new $35 - many new hardcovers are now reaching this as a
standard price point.
Baking Bible, by Rose Levy Beranbaum: A lifetime of
expertise from RLB, as her fans call her. A handpicked selection of
her best cakes, breads, etc. We're happy to report that we have a
complete index of RLB's
recipes from each of her books, her blog, and other sources.
View the calendar of events for information on Rose's book
Baking Chez Moi: Recipes from My Paris Home to
Your Home Anywhere, by Dorie Greenspan: French home baking
is simple! says Dorie. Dozens of teatime sweets you don't have to
be a pastry chef to pull off. Dorie is also
fully indexed on EYB, and we've got her book tour on our
calendar of events. (Enter
our contest for your chance to win a copy of Baking Chez
Moi, and check out Dorie's
charming EYB interview.)
Bread Revolution: World-Class Baking with
Sprouted and Whole Grains, Heirloom Flours, and Fresh
Techniques, by Peter Reinhart: The venerable mad monk of
bread tells you everything you need to know about grape seeds and
Baked Occasions by Matt Lewis and
Renato Poliafito: The self-proclaimed Magnum Opus from the BAKED
bakery duo. Learn more about the book in our author interview, and enter our contest for your chance to win a copy
of the book. You can find out whether the authors' book tour will
be near you on our cookbook event calendar.
Saveur: The New Classics Cookbook: More than 1,000
of the world's best recipes for today's kitchen by
the editors of Saveur: Saveur combs the archives for
international favorites once featured in the magazine.
The Cook's Illustrated Meat Book: The
Game-Changing Guide that Teaches You How to Cook Meat and Poultry
with 425 Bulletproof Recipes, by the editors of Cook's
Illustrated, and The America's Test Kitchen New Family
Cookbook: Actually, the old family cookbook only came out
four years ago, but the folks at ATK are gluttons for
self-reinvention. The family cookbook is just as "bulletproof" as
the meat book, but maybe a little less macho.
The Pollan Family Table: The Best Recipes and
Kitchen Wisdom for Delicious, Healthy Family Meals by
Corky Pollan, Lori Pollan, Dana Pollan and Tracy Pollan:
Less well-known but just as omnivorous, 4 relations of Michael
Pollan set an example at table.
Make It Ahead: A Barefoot
Contessa Cookbook by Ina Garten: Ina makes cooking even
easier. Maybe the next book will be "The Barefoot Contessa Calls
For Takeout!" Catch Ina on tour; see the calendar for dates &
Marcus Off Duty: The Recipes I Cook at
Home by Marcus Samuelsson: Even more wildly eclectic and
globetrotting than usual for Samuelsson, but a little more home
cook-friendly. Check the calendar of events for dates &
locations of Samuelsson's book tour.
Plenty More: Vibrant Vegetable Cooking from
London's Ottolenghi, by Yotam Ottolenghi: This year's
cookbook from possibly the most prolific chef-entrepreneur around
today is already a big hit in the U.K. and now hits U.S.
How to Cook Everything Fast by Mark
Bittman - Pressed for time? Bittman's got your back with shortcuts
and quick recipes. Enter our contest for your chance to win a
copy of the book, and check out the calendar of events for Bittman's tour
information. With this book, Bittman's full recipe index
on EYB tallies over 17,000 - an impressive statistic!
The Vegetarian Flavor Bible: The Essential
Guide to Culinary Creativity with Vegetables, Fruits, Grains,
Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading
American Chefs by Karen Page: Page tackles the content and
husband Andrew Dornenburg turns to photography in a continuation of
their successful series of meta-cookbooks, this time without the
meat. Enter our contest for your chance to win a
copy of the book and learn what inspired it. Karen's US book tour is
also in progress.
The Kitchn Cookbook: Recipes, Kitchens &
Tips to Inspire Your Cooking, by Sara Kate Gillingham and
Faith Durand: Not-too-hard recipes and a punchy format enliven this
volume, but the real draw is the drool-worthy interiors - gleaming
kitchens that will either inspire or depress you. This is another
cookbook you can enter to win! Read Faith Durand's author interview, too. The Kitchn is indexed,
to add it to your Bookshelf.
The Slanted Door: Modern Vietnamese
Food, by Charles Phan. Did you find Phan's 2012
home-cooking book delicious but super-fussy? Try the restaurant
version! You can enter our contest to win a copy of this
My Perfect Pantry: 150 Easy Recipes from 50
Essential Ingredients by Geoffrey Zakarian: Think there's
nothing to eat in the house? Think again! Zakarian goes Iron Chef
on your pantry.
Roast by Michael Ruhlman: The first in a promised series,
this how-to book offers practical advice along with detailed
photos. What's even better, it's another cookbook you have a chance
of winning in our contest! For a sneak peek, check
out an excerpt from the book, and view the calendar to
see tour information.
America Farm to Table by Mario Batali
and Jim Webster: Bestselling author and world-renowned chef
Mario Batali pays homage to the American farmer - from Maine to Los
Angeles - in stories, photos and recipes. Batali is making a
limited stop tour - find out where in the event calendar.
Joy the Baker: Homemade Decadence by
Joy Wilson - Another baking book in a month full of them, this one
from the author of the highly-rated EYB-indexed blog Joy the
Baker. The cookbook is packed with 125 of Joy's favorite,
super easy, most over-the-top, totally delicious treats.
Twelve Recipes by Cal Peternell
- In this dazzling, full color cookbook and kitchen manual,
the chef of Alice Waters' Chez Panisse offers basic techniques and
essential recipes for the home cook. Coming soon: a contest for
your chance to win a copy - keep checking the blog for information.
Also, see where Cal is headed on his book tour.
Dominique Ansel: The Secret Recipes:
From the genius who brought us the cronut. Ansel recalls tales of
working hard for Daniel Boulud and the thinking outside the box
that led to the invention of his famous confection. See if
Dominique is coming to your town - see the dates &
locations for his book tour.
Mallmann on Fire by Francis Mallmann
and Peter Kaminsky: The passionate master of the Argentine grill
takes us grilling in magical places.
Heritage by Sean Brock:
With a drive to preserve the heritage foods of the South, Brock
cooks dishes that are ingredient-driven and reinterpret the
flavours of his youth in Appalachia and his adopted hometown of
Charleston. See the dates and locations for Brock's tour on
our calendar of
Alexander Gauthier: Chef, La
Grenouille: Since 2003, Alexandre Gauthier has been the
chef at La Grenouillere, a sixteenth-century farmhouse by the river
Canche. There, he creates a highly personal cuisine, a snapshot of
every season. Through this book, he offers a hundred of his
culinary creations to read, to cook, to consider.
The Big Book of Sides: More than 450 Recipes
for the Best Vegetables, Grains, Salads, Breads, Sauces, and
More by Rick Rodgers: If you're ever stumped about what to
make to accompany the main course, you should be able to find an
answer here. See if Rick Rodgers will be in your area on his book
Mastering My Mistakes in the Kitchen
by Dana Cowin: An engaging cookbook from the longtime
editor-in-chief of Food & Wine magazine, in which the
first lady of food spills the secrets of her culinary ineptitude,
while learning-finally-to cook.
Blue Chair Cooks With Jam &
Marmalade by Rachael Saunders: Building on the
success of the Blue Chair Jam
Cookbook, Rachel's new book is a guide to using preserves in
cooking as well as an exciting exploration of flavors and
ingredients. Rachel's on tour; check out the calendar of
events for information.
International Night by Mark and Lizzie
Kurlansky: This cookbook sprang from a weekly tradition
of Mark spinning a globe. Wherever his daughter's finger
landed became the theme of the dinner.
My Little French Kitchen: More than 100 Recipes
from the Mountains, Market Squares, and Shores of
France by Rachel Khoo: Follow-up to Khoo's adorable
"Little Paris Kitchen," this time with a
pan-Gallic regional focus. The UK edition was published last
A Kitchen in France: A Year of Cooking in
My Farmhouse by Mimi Thorisson: French TV features its own
Rachael Ray, in a to-die-for, centuries-old, immaculate
Edible French: Tasty Expressions and Cultural
Bites by Clotilde Dusoulier: Francophiles have many
choices this month. Here, author of the indexed blog Chocolate
and Zucchini delves into the history and meaning of fifty of
the French language's most popular food-related expressions. This
is yet another author for which we have a complete index
of all recipes.
French Regional Food by Joël Robuchon
Bienassis: Minute region-by-region survey of a country and its
My Portugal by George Mendes: The chef
and owner of Michelin-starred Aldea introduces us to the world of
Portuguese cuisine through a bevy of recipes for foods ranging from
fresh seafood and savory meats to crisp vegetables.
Indian for Everyone by Anupy Singla:
Unlike other Indian cookbooks, Singla has embedded different
preparation styles and ingredients into every recipe including
adaptations for making a meal vegetarian, vegan, or gluten-free, as
well as alternatives for the slow cooker. Check out the calendar of
events for dates
& locations of Singla's book tour.
A New Napa Cuisine by Christopher
Kostow: The debut cookbook by Chef Christopher Kostow of The
Restaurant at Meadowood. Kostow discusses the transformative effect
that the Napa Valley has had on his perception of cooking and
Cocina Tropical by Jose Santaella: For
adventurous mainland cooks in pursuit of exotic flavors, this book
offers exciting new territory, and for Puerto Rican descendants
everywhere, it pays tribute to the beloved homeland.
Mediterranean Vegetarian Feasts by
Aglaia Kremezi: Kremezi returns to her roots with fresh, healthy,
easy-to-make recipes exploring the traditional plant-based foods of
Jewish Soul Food: From Minsk to Marrakesh, More
Than 100 Unforgettable Dishes Updated for Today's Kitchen
by Janna Gur: Classics with staying power from all over the
How to Eataly by Eataly: Eataly's team of
experts, including Mario Batali and Lidia Bastianich, covers
everything you need to know about Italian food.
At Home in the Whole Food Kitchen: Celebrating
the Art of Eating Well by Amy Chaplin: A lifestyle-y,
airy, organic book that is like going on a trip to Whole Foods
between hard covers.
My Best: Alain
My Best: Eric Ripert
Best: Daniel Boulud
Best: Pierre Hermé
These are among the world's most celebrated chefs, the luminaries
who changed the landscape of fine dining. Here are the dishes of
their careers, the distinctive plates that made them household
names. From Ducasse's famous vegetable "cookpot" and Hermé's
ispahan to Ripert's bluefin tuna and Boulud's sea bass, each volume
in My 10 Best offers a master's career-defining 10 recipes,
complete with step-by-step, illustrated directions designed for the
Fresh & Fermented: 85 Delicious Ways to
Make Fermented Carrots, Kraut, and Kimchi Part of Every
Meal by Julie O'Brien and Richard J. Climenhage: Firefly
Kitchens in Seattle wants to convert you to the glories of
fermentation, with all the kraut you ever wanted.
Love Me, Feed Me: Sharing with Your Dog the
Everyday Good Food You Cook and Enjoy, by Judith Jones:
Well, it's not like editing Julia Child, but if you're Judith Jones
you can pretty much publish any cookbook you want to.
Mexico: The Cookbook by Margarita Carrillo
Arronte: The first truly comprehensive bible of authentic Mexican
home cooking, written by a living culinary legend, this book
features an unprecedented 700 recipes from across the entire
country, showcasing the rich diversity and flavors of Mexican
cuisine. The book is published in the USA this month too. See our
calendar for her tour
Patisserie Made Simple by Edd Kimber: The
third book from the winner of The Great British Bake Off. In this
books Edd demystifies French cakes - guiding you through the
techniques with step-by-step photographs.
Bistronomy: French Food Unbound by Katrina
Meynink: The Bistronomy movement is led by young chefs who choose
lower prices and a relaxed atmosphere rather than expensive
fixtures and stuffiness. This dynamic book captures the vital
elements of Bistronomy - the democratic spirit of generous,
affordable hospitality, and the imaginative reworking of classic
fare built on quality ingredients and technique. There will be a
giveaway for this book soon.
Fabulous Family Food by Nadia Sawalha:
Nadia understand the time pressures that make it hard to get dinner
on the table every night. Her recipes are practical and stress-free
and tested on her own family.
Spice at Home by Vivek Singh: Vivek
Singh's simple recipes for spice at home are a brilliant marriage
between Indian spicing and Western culinary styles. One of the UK's
top Indian chefs, Vivek adds spice for a modern twist on
Envy by Alastair Wise and Teena Kearney-Wise: Evoking
childhood memories of sweetie shops and ice-cream parlours, Sweet
Envy is full of tempting recipes that combine textures, flavours
and premium ingredients - all with a modern twist. This is also
published in Australia this month.
Primrose Bakery Christmas by Martha Swift:
The Primrose Bakery has been bringing an extra bit of twinkle to
their Christmas baking for over a decade and in this book reveal
their unique twists and exciting reinventions of traditional
Christmas treats, as well as all-new recipes to breathe fresh life
into your festive baking repertoire.
Do Ahead Christmas by James Ramsden: The
festive season is when most of us need a bit of help in the
kitchen. This is where James Ramsden's 'do-ahead' approach to
cooking comes into its own, allowing the cook to enjoy being with
their guests instead of stuck in the kitchen.
The Great British Bake Off: Christmas by
Lizzie Kamenetzky: The ultimate Bake Off Christmas collection
with all of Paul Hollywood's and Mary Berry's Christmas masterclass
recipes. Also includes new bakes from all four winners, Edd Kimber,
Jo Wheatley, John Whaite and Frances Quinn, plus other wonderful
Bake Off contestants.
Paul Hollywood's British Baking: And
another GBBO spin-off book, this time from one of the judges. The
names alone should pique your interest - Bakewells, Bannocks,
Cornish Fairings, Dingle Pies, Welsh Cakes, Yorkshire Parkin and
Duck & Waffle by Daniel Doherty: Duck
& Waffle has been one of the most talked-about restaurant
openings in recent years - it's London's only upscale 24-hour
restaurant, serving an average of 4,000 customers a week. Daniel's
modern take on European cuisine showcases his culinary diversity,
with an emphasis on local, rustic, seasonal and sustainable British
Never Trust a Skinny Italian Chef by
Massimo Bottura: A tribute to Bottura's twenty-five year
career and the evolution of Osteria Francescana, his three Michelin
star restaurant based in Modena, Italy. Divided into four chapters,
each one dealing with a different period, the book features 50
recipes and stories explaining Bottura's inspirations. Also
published in the USA this month.
French Regional Food by Joël Robuchon and
Loïc Bienassis: Drawing on twenty years of research, this book
explores the French culinary landscape as never before - defining
regions by their specific culinary identity and practice rather
than sticking to today's formal administrative divisions.
A Year in 120 Recipes by Jack Monroe: Jack
Monroe has exploded onto the British cooking scene. She started
with a blog A Girl Called Jack, where she created resourceful
recipes with very little money. This then led to a Guardian column
and her first cookbook, A Girl Called Jack, which was a huge hit.
Now she returns with her second book, still focusing on cooking on
a budget, but with a seasonal slant.
Irish Countrywomen's Association Book of Tea and
Company: The women of the ICA give you their favourite
old-fashioned recipes-all to be enjoyed at teatime.
A Simply Delicious Christmas by Darina
Allen: A 25th anniversary reissue of the
classic Christmas cookbook, revised and updated for modern tastes.
The traditional, much-loved recipes are still there too.
J.K.: The Jamie Kennedy Cookbook: Kennedy
is a chef at the forefront of Canada's farm-to-table, slow food and
local food movements. In this celebration of Canadian food, JK's
philosophy of simplicity and pleasure shines through. Check for his
Made in Quebec: A Culinary Journey by
Julian Armstrong: Quebec has a cuisine firmly based on French
foundations, but blended and enriched over the years by the cooking
styles of a variety of immigrant groups, initially British and
American, more recently Italian, Greek, Middle Eastern and Asian.
This book is a comprehensive celebration of Quebecois cuisine.
Grow What You Eat, Eat What You Grow by
Randy Shore: Author of "The Green Man" column in the Vancouver Sun,
he spent five years teaching himself how to grow food for his
family and then how to use the resulting bounty to create
imaginative and nourishing meals the year round. Randy reveals the
secrets to creating and maintaining a fully functioning vegetable
garden and then shows how to showcase your bounty with delicious,
Tin Fish Gourmet by Barbara-Jo McIntosh:
Discover how to transform everyday canned seafood into stylish,
delicious dishes in this cookbook that features innovative recipes
for not only tinned salmon and tuna but clams, oysters, shrimp,
crabmeat, sardines, anchovies, mackerel, and more. The author owns
the cookbook store Barbara-Jo's Books to Cooks. (Read the EYB profile of Books to Cooks.)
Dirty Apron Cookbook by David Robertson: The Dirty Apron
Cooking School in Vancouver caters to a range of students - both
beginners and more experienced cooks - looking to come away with
delicious menus and more confidence in the kitchen. The Dirty Apron
Cookbook brings together the best of these recipes along with many
of the tips and tricks shared in the school's classes.
Ate: At the Weekend by Katie Quinn Davies: Katie takes
favourite recipes from her successful blog (indexed on EYB), along
with many never-seen-before. Her beautifully photographed recipes
provide inspiring ideas for informal get-togethers - entice your
guests with Katie's refreshing take on flavour-packed pizzas,
salads, tapas, cocktails and decadent desserts.
Cuisine of Martin Benn by Martin Benn: This beautiful book
evokes the glamour and sophistication of Sydney restaurant, Sepia
and the beauty of its Japanese-influenced food. Based around four
degustation menus, the 60 recipes highlight the technical mastery
of Martin's food. Interspersed among the menus are narrative
features exploring the workings of the restaurant, and the stories
of its staff and clientele.
Divas by Christine Manfield: Acclaimed chef Christine
Manfield believes that desserts should appeal to all the senses -
seductive, ethereal and delicious, with aesthetics that capture
your imagination. They must also be big on personality - hence
Dessert Divas - they are dramatic showgirls! The recipes, from her
Sydney restaurant Universal, are designed to capture the four
seasons, and to celebrate cheese and chocolate, ingredients people
eternally lust after. Christine is taking her desserts on the road,
showcasing them at different restaurants - details here.
New Thai Food:
Recipes for Home by Martin Boetz: With David Thompson as
his mentor, Martin Boetz has become a Thai food expert. The New
Thai Food is perfect for the home cook keen to explore the vibrant
tastes of Thailand in their own kitchen. Martin shows you how to
get started with some good fish sauce, chillies and sugar - the
basics for many Thai dishes, as well as recipes for mains, salads,
curries and desserts.
Goodwin's 20/20 Meals: Feed Your Family for $20 in 20
Minutes by Julie Goodwin: Winner of the original
Australian Masterchef, Julie's 4th cookbook focuses on a
subject close to her heart - feeding your family without breaking
the bank or spending hours slaving over a hot stove. Alongside
simple, wallet-friendly and delicious recipes you'll find Julie's
tips to keep your kitchen organised.
Food by Jody Vassallo: Health food guru Jody Vassallo has
created 130 recipes for genuinely nutritious food to heal, nourish
and restore, inside and out. With recipes for every season, body
type and time of day - from Spicy sunshine eggs for breakfast,
Pumpkin, fennel and black quinoa soup for lunch, to Charred chicken
with chimichurri sauce followed by a slice of Black sesame
chocolate cake for dinner.
Hong by Dan Hong: From working in his mother's Vietnamese
restaurant in Sydney, Dan has gone on to become a critically
acclaimed chef, working at some of Australia's most prestigious
restaurants. His first book contains 100 recipes, that reflect his
proud heritage, technical skill and boundless enthusiasm for
experimenting. You'll find Vietnamese, Chinese, Mexican, as well as
fusions of the three - re-imagined and re-invigorated.
Cook Book: 187
Recipes That Will Make You Incredibly Popular by Matt
Preston: This latest collection from Matt brings together nearly
200 of his favourite dishes. From slow-cooked roasts and tasty
braises to mouth-watering desserts and tea-time treats. As well as
the expected, you'll also find killer kale recipes, fresh,
Asian-inspired starters and delicious salads. And some sneaky
cheats' tips and tricks to make every day cooking even faster.
Art of Traditional Italian by Lucio Galletto: This book is
a feast for the eyes as well as the tastebuds - original artworks
from some of Australia's finest artists accompany the recipes in
this collaboration between Lucio and the long-time friends whose
art famously lines the walls of his Sydney restaurant, Lucio's.
Includes favourites - vitello tonnato, risotto alla milanese,
eggplant parmigiana, veal saltimbocca and tiramisu, along with many
more classic dishes.
The Real Food
of China by Leanne Kitchen and Antony Suvalko: Through the
authors' personal travels through China came the realisation that
what is commonly perceived as 'Chinese food' in the Western world
is only part of the story. This book celebrates the lesser known,
wonderfully diverse aspects of this ancient culture's cooking, with
food that is full of flavour, utilizes seasonal produce and is
simple to prepare with beautiful photographs shot on location.
From the Australian Women's Weekly:
Cakes and Puddings
Biography of a Restaurant (with recipes) by Al Brown:
Another beautiful book from Al - more than a cookbook he tells the
story how the idea for his restaurant, Depot, was conceived - he
wanted the feeling of being at a Kiwi bach (holiday home), casual
friendly and delicious food. I've never been in a bach serving food
as good as Depot - but maybe with this cookbook in their hands
there might be a rise in standards this summer.
Delicious by Chelsea Winter: Chelsea specialises in good
straight-forward Kiwi food - mainstream and unpretentious. Two of
her most popular recipes are chicken pie and strawberry cheesecake
- the focus is on 'week-night' style meals pitched at young
families who are pushed for time.
by SPQR: Legendary Ponsonby restaurant S.P.Q.R has been a magnet
for Auckland diners for more than 20 years. The S.P.Q.R cookbook
shares more than 85 dishes from the restaurant's Italian inspired
menu, all carefully translated and tested for the home cook.
Sweet Food Story: Real Food Recipes & Wisdom by Libby
Weaver: In her usual straightforward but scientific way, Dr Libby
explains the sugar conundrum, how the body uses sweet foods and
ingredients, and why you may crave them. She explains how to avoid
the 3 o'clock craving for sweet foods, with recipes created from
whole-food ingredients, including drinks, sauces, snacks, baking,
puddings and desserts.
Seagar Bakes by Jo Seagar: Although renowned for her
baking, this is Jo Seagar's first baking book. Jo shares all her
tips and helpful hints to make sure your baking works. The classics
are included, as well as new and popular favourites and updated
Raw Organic Goodness by Megan May: The recipes are from
the Little Bird Unbakery, a popular raw food café in Auckland. The
book encourages food lovers to try more uncooked food, preparing
dishes from raw, natural ingredients. All recipes are gluten, dairy
and cane sugar free, along with being vegan.
Cafe Cookbook 4: More Delicious and Easy Recipes Inspired by
Auckland's Healthy Food Haven by Jeremy Dixon: There are
78 new healthy, vegetarian recipes inspired by the Revive Cafés.
The recipes contain whole grains, plant-based protein, fresh
produce and virtually no processed sugars or flours and they are
all dairy and egg free and most are gluten free.