Every month Jane and Fiona wade through
hundreds of cookbooks, selecting and reviewing all the best new
releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand
cookbooks. The only thing left for you to do is to add them to your
August sees a bit of an uptick volume, and a few small trends.
Subjects on the trend list include citrus, Jewish cooking, and huge
names in restaurants and in chocolate.
The Yellow Table by Anna Watson Carl -
Something magical happens when people come
together to share a meal-and this cookbook, named for the beloved
wooden table in Anna Watson Carl 's childhood kitchen, celebrates
that joy and conviviality. Carl is a NYC-based food writer and
private chef, and the creator of The Yellow Table blog. Look for her new column
in Saveur magazine.
The Desserts of Jordi Roca by Jordi
Roca: Celebrated pastry chef Jordi Roca, of
the award-winning restaurant El Celler de Can Roca, in Girona,
Spain (recently rated the #1 restaurant in the world), presents
more than 80 tempting dessert recipes that take readers on a
journey through the seasons.
Einkorn: Recipes for Nature's Original
Wheat by Carla Bartolucci: A cookbook for wheat lovers
with gluten sensitivity, features einkorn, the only wheat in
existence that has never been hybridized or modified. Author Carla
Bartolucci came across it when searching for an alternative grain
for her daughter Giulia, who was diagnosed with gluten sensitivity
in 2008. Amazed by her daughter's health transformation, Carla
became a champion of this little-known, nutrient-packed grain.
Preserving the Japanese Way by Nancy
Singleton Hachisu: From an American expat who has lived in Japan
for nearly 30 years, this book introduces
Japanese methods of salting, pickling, and fermenting that are
approachable and easy to integrate into a Western cooking
repertoire. Enter our contest for your chance to win a
copy of the book and visit the World Calendar of Cookbook Events to
view details of
her book tour.
Citrus: Sweet and Savory Sun-Kissed
Recipes by Valerie Aikman-Smith and Victoria Pearson:
This sunny, citrus-infused collection
showcases lemons, oranges, tangerines, grapefruits, and limes as
well as out-of-the-ordinary kumquats, pomelos, Buddha's hand, and
yuzu in everything from breakfast to dinner, drinks to
Sweet and Tart: 70 Irresistible Recipes With
Citrus by Carla Snyder: This is quite possibly the only
time two citrus-based books appeared in one monthly roundup.
Sweet and Tart focuses on treats, with recipes for frozen desserts, cakes, pies,
breads, and favourite citrusy accents such as marmalade and
The Seasonal Jewish Kitchen by Amelia
Saltsman: Saltsman takes us far beyond deli meats and chicken
soup to explore a universally appealing world of flavors ideal for
modern meals. She traces the delicious roots of Jewish cooking from
ancient times and also showcases the global nature of Jewish
cuisine, which evolved as migrants and immigrants encountered the
local ingredients in their new homes. Watch for an upcoming
promotion for the book, plus check out the World Calendar of Cookbook
Events for tour dates to be added soon.
The New Kosher by Kim Kushner:
The New Kosher boasts that it has redfined kosher
cooking, and is filled "with healthy recipes,
exquisite flavors, and a fresh sensibility for the modern
lifestyle." The book follows another forward-looking
book, The Modern Menu.
A Jewish Baker's Pastry Secrets by
George Greenstein: Are you sensing another theme for August? This follow-up to the author's James Beard
award-winning Secrets of a Jewish Baker is a
charming collection of European-style bakery classics, such as
coffee cake and strudel.
Guittard Chocolate Cookbook by Amy
Guittard: Another offering from a famous name in the food industry,
this book presents tried-and-true favourite recipes from five
generations of Guittards, who make chocolate praised by the likes
of David Lebovitz and Alice Medrich.
Slice Harvester: A Memoir in Pizza by
Colin Atrophy Hagendorph: Over the course of
two years, a twenty-something punk rocker eats a cheese slice from
every pizzeria in New York City, gets sober, falls in love, and
starts a blog that captures headlines around the world--he is the
Slice Harvester, and this is his story.
Canadian Living: The Complete Chicken
Cookbook: Based on frequent requests from readers for meal
ideas featuring chicken, the Canadian Living Test Kitchen has gone
through hundreds of their Tested-Till-Perfect recipes and brought
together more than 180 of their favourite dishes. The book is
organized in easy-to-use chapters around the part you want to
use-such as breasts, thighs, cutlets, drumsticks, ground meat or
the whole bird.
Everyday Super Food by Jamie Oliver:
The uber-popular author is back with another healthy eating book.
This one is divided into breakfasts, lunches
and dinners, and every meal is nutritionally balanced so that any
combination over the day will bring you in under your recommended
daily allowance of calories, with room enough for snacks and drinks
on the side.
Gizzi's Healthy Appetite by Gizzi
Erskine: Another healthy eating book, this time from the author of
Cook Yourself Thin. Unlike health food
books from previous decades promoting bland foods, this one is
filled with a variety of flavours and tastes, with entries like
Roasted Baby Cauliflower with Cheese Sauce
& Crispy Shallots, fresh Tuna Tataki with Yuzu.
Eating Well Made Easy by Lorraine
Pascale: August is filled with trends, and this book follows along
on the healthy eating bandwagon. Bestselling TV chef Pascale is
back with her most comprehensive book to date.
Mezze: Small Plates to Share by
Ghillie Basan: Middle Eastern food authority Basan returns with a
collection of Mediterranean and Middle
Eastern dips, bites, salads and other small plates to share, to
enjoy as appetizers or light meals.
Prashad at Home by Kaushy Patel: Since winning everyone over on Ramsay's Best
Restaurant, Prashad has grown in size and reputation, and so
too has the Patel family. In this, their second book, Kaushy
returns the focus to the heart of Indian home cooking. Traditional
recipes have been simplified using readily available ingredients.
These are the quick dishes that can be prepared in the evenings
when you're tired after work or to leave bubbling away while you
relax at the weekend.
A Modern Way to Cook by Anna Jones:
Jones' previous book, A Modern Way to Eat, was a bestseller.
The follow-up features acollection of
delicious, healthy, inspiring vegetarian recipes for the
time-pressed cook who still wants to eat healthy.
The Hairy Bikers' Meat Feasts by Si
King and Dave Myers: Vegetarians need not read this book, which
is a big and bold celebration of meat,
jam-packed with mouth-watering recipes for traditional favourites
such as shepherds pie and chilli con carne, as well as everything
from soups and salads to pies and curries.
Anna Mae's Mac n Cheese by Anna Clark
and Tony Soloman: Anna Mae's are
London's legendary purveyors of mac 'n' cheese, and here they show
you how to pimp your mac, to make it something truly exciting to
cook at home. The book answers burning questions like whether to bechamel or not to bechamel, and includes
options for accompaniments from meat to
Venison: The Game Larder by Jose L.
Souto: Venison is experiencing an
unprecedented growth in popularity with the British public as a
delicious, healthy and increasingly available dish. In this volume
you will find over 50 recipes from Senior chef/Lecturer in Culinary
Arts at Westminster Kingsway College.
Chicken and Other Birds by Paul
Gayler: In addition to covering the versatile chicken, the book
delves into lesser known birds like duck,
guinea fowl, poussin, pigeon and quail. In addition, Chicken
and Other Birds offers a visual tour of the birds, showing
their relative sizes and discussing the differences between them,
plus a buying guide - what to look for and how much to allow per
Fermented by Charlotte Pike: A beginner's guide to making your own sourdough,
yogurt, sauerkraut, kimchi and more, Fermented covers fruit and vegetables, milk, pulses, baking
and drinks. You'll find recipes for pickles,
sauces and chutneys with fermentation that will have endless uses,
fully stock any kitchen cupboard or make an excellent homemade
The Modern Preserver by Kylee Newton:
Kylee Newton is a passionate self-taught
preserver with stalls at London's Broadway, Maltby Street and
Peckham markets under the name Newton & Pott. Here she includes
both simple recipes and immersive projects, and her recipes make
stylish gifts and reassuringly natural homemade treats.
be a cookbook roundup without the usual slew of GBBO finalists,
winners, and judges...
Bake It Great by Luis Troyano: A
finalist from 2014, Troyano wowed the nation
with his striking and ambitious creations and now he wants to pass
on his knowledge of how to make your bakes outstanding. A graphic
designer by trade, Troyano is not content with making something
taste great, he wants it to look great as well, and includes
instructions on how to make every baked good look
B.I.Y: Bake It Yourself by Richard
Burr: Another finalist from the 2014 GBBO, Burr narrowly missed out on the Great British Bake-Off
crown. Affable and laidback, with his trademark pencil tucked
behind his ear, Richard had been the favourite to win. As a
builder, Richard has a unique approach to his cakes and
Quinntessential Baking by Frances
Quinn: The winner of the 2013 series impressed the judges with her imaginative showstoppers and
extraordinary baking skill. The book features striking design and photography that includes
Frances' own illustrations sprinkled throughout.
Classic Cakes by Linda Collister: One
of four books in a new series under the rubric "Bake It Better",
Classic Cakes includes recipes for traditional classics
and modern bakes, and progress from simple through to more
challenging showstoppers. It also features expert advice about
ingredients, equipment and techniques, and easy-to-follow
Bread by Linda Collister: This entry
in the series focuses on bread, and follows the same formula: traditional classics and modern bakes, with a
progression from simple through to more challenging recipes and
by Annie Rigg: More tried-and-tested recipes
to help bakers develop their skills and
repertoire, this one focusing on individual treats. Again, the book
moves through different levels of challenge for the home
Pies & Tarts by Angela Nilsen: The
final book (for now) in the series is built in the same mould as
the others, with a lofty goal of becoming "the 'go to' cookery books which gives you all the
recipes and baking know-how in one easy-to-navigate
The Virtuous Tart by Susan Jane White:
Until now, the options have been to a)
indulge b) abstain c) tax your taste buds with 'diet' food. This
book aims to show you how you can finally have your cake and eat it
too by turning those pesky sugar cravings into a nutritional
slam-dunk. In The Virtuous Tart, Susan Jane guides you
through alternatives to refined white sugar such as coconut sugar,
date syrup, maple and raw honey; and shows you where to use
superfood flours like quinoa and teff.
Australia & New
Spring Harvest Recipes by Maggie Beer: Spring Harvest
Recipes brings together all of Maggie's signature recipes from
the spring chapter of Maggie's Harvest, including detailed
descriptions of seasonal ingredients. Winter has already been
released and expect the Summer and Autumn to be released in those
seasons. Watch for an upcoming promotion on Spring Harvest
Herbert's Best Home Cooking by David Herbert: David
handpicked 200 of the most-requested recipes from his popular
column in the Weekend Australian. Covering everything from party
food, soups, roasts and casseroles, fresh salads and pasta dishes,
desserts and cakes, muffins and biscuits.
Cookbook by Alessandro Pavoni and Roberta Muir: Renowned
Sydney chef Alessandro Pavoni, of Ormeggio, originally hails from
Lombardy, home to some of Italy's most famous dishes, including
osso bucco, bollito misto and panettone. In his first cookbook
Alessandro reveals the secrets to these traditional classics, along
with more than 100 of his treasured family recipes. Roberta Muir,
has helped bring these recipes to the home cook and produce a
Australian Cookbook by Various Authors: Featuring 165
recipes from 100 of Australia's favourite chefs and food writers.
The Great Australian Cookbook is a celebration of local cuisine,
featuring recipes from Margaret Fulton, Neil Perry, Kylie Kwong,
Frank Camorra and more. All proceeds go to OzHarvest, the Aussie
charity giving to the needy and fighting food wastage!
Adventures in Southeast Asia by Leanne Kitchen and Antony
Suvalko: East is a colourful exploration of the food and
culture of these this diverse area, inspired by the authors travels
and the culinary highlights they discovered in Cambodia, Vietnam,
Thailand, Malaysia, Laos, Indonesia and Burma.
Wu Gu by Blue
Eye Dragon: Taiwanese Cooking by Muriel Chen and Jade
people behind the successful Sydney restaurant, Blue Eye Dragon,
bring 100 of their recipes to recreate at home. Using modern
ingredients and fresh produce to maintain traditional Tawianese
flavours but suit the modern day.
Mojo in the Kitchen: More than 120 easy recipes to sink your teeth
into by Paul Mercurio: Better known on the dance floor
than in the kitchen Paul brings together 120 recipes for every
occasion from entertaining a crowd when the footy's on to something
for the kids, or impressing friends with your culinary skills.
and Friends: The Hartsyard Family Cookbook by Gregory
Llewelyn and Naomi Hart: As Australian-Americans, Gregory and Naomi
have brought southern-style cooking to Sydney at their restaurant
Hartsyard. Fried chicken has undergone a renaissance, and they show
you how to create the best. Recipes include the ultimate buttermilk
fried chicken, as well as aperol sours, oyster po' boys, waffles
with bacon and maple syrup.
The Raw Food
Kitchen Book by Amanda Brocket: After personally
experiencing the life-changing benefits of raw food, Amanda has
become a passionate advocate of eating raw - fresh natural food
that has not been heated over 44°C. In this book Amanda explains
how to start incorporating more raw food into your diet as well as
advice on ingredients, preparation, techniques and equipment.
Simply Beautiful Handmade Creations by Lyndel Miller: If
you love making cakes but not so keen on the layers of frosting on
the outside then you'll find loads of ideas for 'naked cakes' in
this book. Information on choosing a style of cake; how to make
sweet fillings, butters and frostings; a definitive listing of
flavour profiles and combinations; beautiful cake toppers; and over
a dozen assembled cakes for different occasions.
Fresh Start Cookbook: Cook Healthily, Lose Weight, Feel Great in 12
Weeks by Nadia Lim: Through her work as a dietitian, Nadia
has learnt that people want specific instructions on how and what
to eat. In her latest book she delivers carefully structured meals
and plans that take all the pain out of dieting. By following the
plan Nadia says you will lose between half a kilo and one kilo
every week and feel great in just 12 weeks. And you'll keep that
Kitchen: Recipes from the Forest Cantina by Unna Burch:
Popular NZ blogger named her blog 'Forest Cantina' after her urban
kitchen in the woods, where she harvests honey, keeps 13 heritage
chickens, and grows her vegetables. Her recipes include Indian
curries, Mexican street food and Mediterranean-inspired salads and
The latest from Australian
Women's Weekly Weekly: