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
The Broad Fork by Hugh Acheson: In The
Broad Fork, James Beard Award winner Acheson narrates the four
seasons of produce, inspired by the most-asked question at the
market: "What the hell do I do with kohlrabi?" And so here are 50
ingredients--from kohlrabi to carrots, beets to Brussels
sprouts--demystified or reintroduced through 200 recipes. Visit our
World Calendar of
Cookbook Events for details on Hugh's book tour.
Feeding the Fire: Recipes and Strategies for
Better Barbecue and Grilling by Joe Carroll and Nick
Fauchald: Joe Carroll makes stellar barbecue
in Brooklyn, New York, at his acclaimed restaurants Fette Sau and
St. Anselm. In this book, Carroll proves that you don't fancy
equipment to make succulent barbecue and grilled meats.
The New Mexico Farm Table Cookbook by
Sharon Niederman: Long before eating "farm to table" was de rigeur,
New Mexico's small farms and ranches provided its families and
communities with homegrown vegetables, fruit, milk, meat, and eggs.
The book provides an insider's knowledge of the state's unique
traditional cuisine, a mixture of Indian, Spanish, and Mexican
flavors. In addition to recipes, the book includes profiles of New
Mexico's best food producers and purveyors.
Mr Wilkinson's Well-Dressed Salads by
Matt Wilkinson: Following the success of the IACP-winning Mr. Wilkinson's Vegetables, chef Matt
Wilkinson returns with delicious recipes for salads and dressings.
Far more than a collection of green salads, this cookbook pairs
produce with grains, beans, cheeses, fish, and meat. (This is the
US release of an Australian book.)
Yogurt by Janet Fletcher: Drawing inspiration from the culinary traditions of
Greece, Turkey, Lebanon, Syria, Iran, India, and beyond, this
useful handbook includes a guide to purchasing yogurt, advice on
choosing a yogurt maker, and easy methods for making yogurt at
The Boozy Blender by Mark Scarbrough
and Bruce Weinstein: The duo, known for their appliance cookbooks
and the best-selling ULTIMATE cookbook series, return with a tome
dedicated to using the blender to concoct adult beverages.
This whimsical salute to flavor and ice
reinvents 60 classic cocktails using fresh ingredients and tailored
to suit any occasion and fit every season.
Fried Chicken by Rebecca Lang: Southern chef Rebecca Lang collects dozens of
crowd-pleasing variations on the classic fried chicken platform. In
addition to perennial favorites like Buttermilk-Soaked,
Bacon-Fried Chicken Smothered in Gravy and Tennessee Hot Chicken,
she expands to gluten-free and internationally-inspired
Linda Lomelino's Ice Cream by Linda
Lomelino: Hot on the heels of last year's cake cookbook, the stylish blogger at the helm
of Call Me Cupcake! follows up with cake's perennial
companion, ice cream. In addition to recipes for smooth ice
cream, the book offers cool sorbets, chunky-nutty-chocolaty frozen
treats, ice-cream cakes, floats, sauces, meringues, and crumbles to
top it all off.
The Negroni by Gary Regan:
In The Negroni, cocktail guru Gary
Regan - author of several highly-regarded cocktail tomes -
delves into the three-ingredient cocktail's fascinating history
(its origin story is still debated, with battling Italian noblemen
laying claim) while providing modern updates.
World on a Plate by Mina Holland: Released as The Edible Atlas in the UK to rave
reviews, the award-winning cookbook was renamed for its
American debut. The World on a Plate combines recipes, history, and culinary wisdom in a
global quest to discover what people eat and why in 39 different
cultures. Bubbling over with anecdotes,
trivia, and lore - from the role of a priest in the genesis of
Camembert to the Mayan origins of the word chocolate - The
World on a Plate serves up a
delicious mélange to be savored by food lovers and armchair
Maangchi's Real Korean Cooking by Maangchi: A complete course on
Korean cuisine for the home cook by the YouTube star whose fans
compare her to Julia Child. An Internet sensation, Maangchi has won
the admiration of home cooks and chefs alike with her trademark
combination of good technique and good cheer as she demonstrates
the vast and delicious cuisine of Korea.
This month's non-cookbook food books are heavily tilted to large
animals and a focus on ethical eating:
Pig Tales: An Omnivore's Quest for Sustainable
Meat by Barry Estabrook: An
investigation of the commercial pork industry that draws on the
author's personal porcine-raising experience that offers
alternatives to the way pigs are raised and consumed in
A Bone to Pick by Mark Bittman: Since his New York Times op-ed column (the only one
dedicated to food matters) debuted in 2011, Mark Bittman has
emerged as one of our most impassioned and opinionated observers of
the food landscape. Here his most
memorable and thought-provoking columns are compiled into a single
volume for the first time.
Year of the Cow by Jared Stone: The
theme of large farm animals continues this month with a
nose-to-tail bovine experience. Amateur chef
Stone purchased an entire grass-fed steer and resolved to make the
best use of it that he possibly could. Year of the Cow follows the
trials and tribulations of a home cook as he and his family try to
form a more meaningful relationship with their food and the
Gubbeen: The Story of a Working Farm and Its
Foods by Giana Ferguson: Following the theme but moving
across the pond, The US release of a previously published UK book,
Gubbeen provides insight into the running
of a farm that follows traditional ways of growing food and rearing
animals. The Ferguson family produces more than 50 different types
of foods off the West Cork Gulf Stream, Ireland, where their farm
is located. The book chronicles the family's sixth generation of
toil and labor on the scenic farm.
The Oxford Companion to Sugar and
Sweets by Darra Goldstein: This
comprehensive tome explores questions about humans' collective
sweet tooth from both scientific cultural perspectives utilising
the collective knowledge of 265 expert contributors. More than just
a compendium of pastries, candies, ices, preserves, and
confections, this reference work reveals how the human proclivity
for sweet has brought richness to our language, our art, and, of
course, our gastronomy.
Home Bake by Eric Lanlard: Master
patissier and television personality Lanlard turns to home baking
in his latest cookbook, focusing on simple desserts like genoise,
sticky toffee pudding, cheesecake, and Tarte Tatin.
Spring by Skye Gyngell: Published to celebrate Skye Gyngell's
groundbreaking London restaurant, Spring presents a
collection of original recipes from the restaurant's menu.
More than a collection of recipes, the book
also provides a fascinating insight into the creation of the
restaurant itself, from Skye's first visit to the space at Somerset
House, through the design and development of the site to the
opening of the restaurant.
Gennaro's Italian Family Favourites by
Gennaro Contaldo: Renowned chef Gennaro shows
that good family cooking doesn't have to be complicated with this
collection of everyday dishes and special occasion meals. The book
contains plenty of recipes for kids,
including pizzas and simple pasta dishes, and lots of ideas for
getting the children involved with the cooking.
Eat the Week: Recipes for Every Meal, Every
Day by Anna Barnett: Some days you feel more like
cooking than others, and Anna Barnett has designed a cookbook to
follow those moods. Some days it's all about simple dishes,
healthy-eating resolutions, minimum fuss and robust flavours; when
you have more time to shop and cook, things get a bit more
The Zumbo Files by Adriano
Zumbo: For his third cookbook, top
Sydney pastry chef Adriano Zumbo recreates some of the classic
desserts we all grew up drooling over, adding his unique spin to
each recipe. Previously released in Australia, the book makes its
UK debut. You can learn more about the book in our author
Q&A and enter our contest for a chance to win a
The Skinnytaste Cookbook by Gina
Homolka: The popular blogger lives by the principle that low
calorie food doesn't have to be light on flavor. In this UK version of last fall's US book, she
provides flavour-full, "skinnified" versions of family favourites
and hearty yet healthy dishes. The Skinnytaste blog is
indexed on EYB; add the blog to your Bookshelf to instantly
access over 1,000 recipes.
Indian Kitchen by Maunika Gowardhan:
Another book based on cooking moods, Indian Kitchen
features dishes and menus to reflect the four
main moods we cook in: hungry, lazy, indulgent and celebratory.
Here you'll find spice blends, family recipes and techniques for
modern Indian cooking.
Prestigious London cooking institution Leith's School of
Food and Wine has just released four new volumes in its
popular How To series:
How to Cook Pastry: This volume takes
you from simple shortcrust, hot watercrust and suet pastry,
through enriched French pastries and choux, to puff and
How to Cook Desserts: This book
provides instruction on a host of desserts from puddings, crepes, creme brulees, jellies,
souffles and meringues, to effortless ice creams and
How to Cook Cakes: You guessed it,
this volume is all about cakes: creamed cakes
and whisked sponges, teabreads and traybakes, cupcakes, muffins and
scones. In addition, there is a selection of gorgeous cookies and
How to Cook Bread: Turning to more
savoury baking applications, How to Cook Bread takes the reader through every aspect of
preparation and cooking. Skills are comprehensively explained and
illustrated with step-by-step photographs throughout to allow the
reader to identify the correct texture at every stage of the
recipe. Classic loaves, sourdoughs,
enriched breads, sweet yeast breads and layered doughs are all
Vanilla Black by Andrew
Dargue: From the restaurant of the same name, chef Dargue and his
partner Donna Conroy put their restaurant's philosophy on paper:
to reinvent expectations about what it means
to eat vegetarian food. From the start,
Andrew and Donna's rule was, no pasta bake and no vegetable curry.
Instead, expect to find things like Jerusalem
artichoke, white wine and thyme pie and Savoy cabbage
Peru the Cookbook by Gaston Acurio:
The definitive Peruvian cookbook, featuring 500 traditional home
cooking recipes from the country's most acclaimed and popular chef.
Acurio guides cooks through the full range of Peru's vibrant
cuisine from popular classics like quinoa, ceviche, and lomo
saltado to lesser known dishes like amaranth and aji amarillo.
Peru is also being released in the USA this month.
Teatime in Paris by Jill Colonna:
Colonna shows you the easiest way to make many French
pâtisserie classics, while keeping it authentic, full of flavour
and creative. Not only has Jill cracked how the French create such
tantalising cakes but she claims to have discovered how they can
eat these beautiful pastries and still stay slim! Watch for a
promotion on this book in the near future. Teatime in
Paris will be issued in the US this month as well.
At My Table: Vegetarian Feasts for Family and
Friends by Mary McCartney: Food
plays a huge part in celebrating special occasions with friends and
family. Traditionally, many of these occasions call for meat -
whether it's roast beef for Sunday Lunch, or burgers at a BBQ - but
Mary wants to show us that vegetarian cooking can be just as
celebratory and special.
cookery books are being re-released this month. First up is The Best of Jane Grigson: The Enjoyment of
Food. After being been out of
print for more than a decade, the ultimate compendium of
Jane Grigson's recipes is being reissued by Grub Street to coincide
with the anniversary of 25 years since Grigson's untimely death.
A Turkish Cookbook by Arto der
Haroutunian is also being republished by Grub Street. Each of Arto der Haroutunian's twelve cookbooks written
in the 1980s became classics; it was his belief that the rich
culinary tradition of the Middle East is the main source of many of
our Western cuisines and his books were intended as an introduction
to that tradition. A Turkish Cookbook is regarded as the
seminal work on the subject but has been out of print for over
twenty five years.
Australia & New Zealand
A Free Range
Life: Winter Goodness by Annabel Langbein: Following her
successful summer annual, Annabel now brings us 150 new recipes
with weekly meal plans, tips and inspiration for great winter food.
You can enter our contest for a chance to win a copy
of A Free Range Life: Winter Goodness.
Meals Simple, Healthy, Delicious Recipes from My Food Bag and Nadia
Lim by Nadia Lim: Nadia's background as a dietitian and
her simple and nutritious approach to food has been the inspiration
and success of My Food Bag in New Zealand and now in Australia. The
recipes, organised by season, have been rated as favourites by
Bake Me Home:
Treats to Show You Care by Alice Arndell: From the work
shout and the school morning tea, to welcoming new neighbours or
impressing family and friends with a delicious afternoon tea,
baking is a great way to show you care. Alice Arndell shares
her expertise and passion in this new collection of creative ideas
and recipes to suit every home baker and every occasion.
Kitchen by Dueweke Sarah: Sarah's Wellington restaurant
delivers primal food, which offers the benefits of a paleo diet
with fewer restrictions. Full-fat dairy products, including butter,
cheese, yoghurt and milk, are allowed in limited quantities, as is
alcohol and some starchy fruit and vegetables. Sarah's innovative
recipes show how you can enjoy home baking and treat foods and
still find weight maintenance easy.
Nordic: Recipes from a Scandinavian Kitchen by Simon
Bajada: With the current interest is Scandinavian cooking, this new
book helps demystify classic techniques such as pickling and
smoking. The chapters are divided into different food groups
including ingredients found 'from the forest', 'from the sea',
'from the land', and 'in the larder'.
Kitchen by Courtney Roulston: Known on MasterChef as the
'salad making goddess' Courtney shows how easy it is to recreate
some of her most sought-after salad recipes, using fresh
ingredients. You'll find over 100 recipes using combinations of
soft gooey eggs, roasted nuts, middle-eastern spices, thick
yoghurts, sweet fruits and zesty dressings
Dairy- and Gluten-Free Vegan Recipes by Omid Jaffari: If
you're interested in exploring raw food, this book contains
everything you need to get started. Raw includes
sections on essential kitchen tools and pantry items; step-by-step
instructions on making up a range of key basics that can be
prepared in advance ('dairy' basics, salts, sauces, sprinkles,
infused sweeteners); and recipes for every meal course including
by Chrissy Freer: If you ever thought beans and legumes were
boring, this book will dispel that notion with its delicious
yet healthful recipes. The book includes vegetarian, meat- and
fish-based recipes that rely on legumes and pulses -
cannellini beans, broad beans, lima beans, kidney beans, adzuki
beans, borlotti beans, lentils, chickpeas.
The Chef Gets
Healthy by Tobie Puttock: When his partner asked for a
more healthy diet, Toby wasn't going to compromise flavour. After
perfecting his Italian dishes over 20 years he has come up with
just as satisfying but healthy alternatives using fresh produce and
fuss-free cooking techniques. The result is healthy, low-fat,
low-carb, gluten-free recipes that easily hold their own in the
The latest from Australian
the Complete Collection