This month we're introducing a new feature to the EYB
website - a cookbook roundup. Every month Susie Chang will be
reviewing new releases and noting trends. And she may also
occasionally throw in a review of a "not-quite cookbook."
We're arranging for similar roundups like
Susie's for books published in the U.K., Australia,
and New Zealand, but until we formally launch those, we'll still be
noting new arrivals and providing brief descriptions.
The beginning of 2013 brings some really exciting
titles to the shelf - a sort of delayed Christmas present for
Pasta, by The Culinary
Institute of America: Elegant, giftable, good for inspiration and
getting beyond your regular pasta repertoire. Without headnotes,
and reticent on sourcing and substitution - so cooks may
occasionally flounder trying to find doable recipes.
Izakaya: The Japanese Pub Cookbook,
by Mark Robinson: The trend in Japanese cookbooks these days seems
to be Away from sushi and Towards home cooking; Izakaya is in line
with that. Hot food, relatively simple to prepare, and great
with beer or sake.
Kitchen Cookbook and Steamy Kitchen's Healthy Asian
Favorites, by Jaden Hair: the Steamy Kitchen Cookbook
has been re-released together a new title - Steamy
Kitchen's Healthy Asian Favorites - by the
"mom food blog" (this is an actual category these days) Steamy Kitchen. Both are
"Intro to Asian" for the reluctant cook.
One-Pot Wonders, by Clifford
A. Wright: What Clifford Wright doesn't know about stew and soups
from all over the world isn't worth knowing. The latest book is
unillustrated, but neatly keyed in the corners with graphics
representing which pot you need (wok, skillet, casserole
U.K. books newly issued in the United
Nigella Lawson: The ageless Nigella presents 120 Italian-inspired -
not to be mistaken for authentic - recipes. Gorgeous photographs,
lush but hasty prose, and lots of shortcuts.
The Little Paris
Kitchen, by Rachel Khoo: Adorably chic Easy French
cookbook by former British fashion publicist. Not a mindblower like
Dorie Greenspan's French book, but a good introduction to classic
French home recipes.
Every Grain of Rice, by
Fuchsia Dunlop: Compendium of old and new Dunlop recipes - nicely
packaged and illustrated. A contender for most essential Chinese
book on any shelf.
Step-by-step Guide to Making Sweets, Candy, &
Chocolates, by Claire Ptak: Big, beautiful manual of
confectionery. It's a buy-in, so double-check the metric
conversions. But the techniques, pictures, and comprehensive
candy-making coverage make it a winner.
Fresh Off the
Boat, by Eddie Huang - The foul-mouthed, fast-paced memoir
of Baohaus proprietor Eddie Huang, rebel scion of a
Taiwanese-American suburban family.
- Pie (12-15 titles)
- Slow cookers (50-60 titles)
- Quinoa (6- 8 titles, including the trying-oh-so-hard
50 Shades of Quinoa).
And here are the new arrivals from the U.K., Australia, and New
From the U.K:
Kitchen Memories, by
Lucy Boyd: Lucy Boyd is the daughter of
Rose Gray, the late partner of The River Cafe in
London. It's full of recipes that are based on Lucy growing up with
Rose and stresses the importance of good quality, simple
Bread, by Paul Hollywood: This well-known British
baker and celebrity chef took an interesting approach to bread with
this book. He designed his chapters around how to structure a
meal around the bread so none of it will go to waste.
Bakery Home Sweet Home, by Tarek Malouf: Hummingbird
Bakery is a popular English bakery that has already published two
cookbooks. Their new book is broader, with recipes for
cupcakes, loaves, layer cakes, biscuits, sweets, roulades,
pies, puds and savouries.
Family Food, by Rachel Allen: Rachel teaches at the
Ballymaloe farm and cooking school where she also raises her young
family. These are the recipes for the food she feeds
And from Australia and New
A Bite of the Big Apple: My Food
Adventure in New York, by Monica Trapaga and Lil
Tulloch: Monica Trápaga is one of Australia's
best-known entertainers and Tulloch is a circus performer; they
haveAmerican, Hispanic and Filipino roots in New York
City. They bring a unique perspective to New York City, especially
Simon Gault Homemade,
by Simon Gault: This celebrity chef offers
recipes for starters, mains, sides and desserts all designed
to give home cooks easy-to-master dishes for a host of occasions,
from casual family dinners to special celebrations.
No Time to Cook: Fresh & Easy Recipes
for a Fast Forward World, by Donna Hay: Hay uses a
variety of techniques to ensure fast recipes - using store-bought
ingredients, freezing, minimal ingredients, one-pot cooking, and