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
November is a bit quieter than October but retains a few of the
same trends including an emphasis on chef and restaurant books. In
addition, several familiar faces return with new works, and baking
books also remain popular. Cocktails get their day in the sun and
healthy eating - with a focus on simple and local - stays on
The Mission Chinese Food Cookbook by
Danny Bowien and Chris Ying: The star chef, founder, and co-owner
of the wildly popular restaurant Mission Chinese Food chronicles
his unconventional and meteoric rise in a "cookbook in
conversations" that combines raucous storytelling with delicious
recipes. Written as a series of dialogues between Bowien and
essential crewmembers, the stories are accompanied by photographs
and recipes for hits like schmaltz fried rice and hot-and-sour soup
The Laws of Cooking…and How to Break
Them by Justin Warner: Not so much cooking laws as
flavor laws are the focus of this book that encourages improvisation and play. Warner explores
his unique "flavor theory" by introducing eleven laws based on
familiar foods (e.g., "The Law of Peanut Butter and Jelly"). The
book's aim is to teach you why certain flavors combine brilliantly,
and then show how these combinations work in real
Atelier Crenn: Metamorphosis of Taste
by Dominique Crenn: Atelier Crenn is
the debut cookbook from the first female chef in America to be
awarded two Michelin stars. The book traces Crenn's rise from her
childhood in France to her unprecedented success with her own
restaurant in San Francisco. Crenn's food is centered around
organic, sustainable ingredients with unusual, inventive, and
Payard Cookies by François Payard:
Third-generation pastry chef Payard shares
his favorite cookie recipes ranging from bestsellers at his popular
New York City patisseries and cafés, to recipes he learned from his
father and the ones he makes at home. They range from simple sablés
to picture-perfect macarons and everything in between.
Seasons to Taste by Jonathan Bardzik:
From DC-based storyteller, cook and author
Jonathan Bardzik, Seasons to
Taste is a four-season celebration of farm and garden-fresh
ingredients and the people - friends, family and farmers - that
cooking and sharing food brings together.
Sweet Middle East by Anissa Helou:
While savory Middle Eastern foods have gained tremendous popularity
worldwide, until now the sweets section has been limited to one or
two items. The doyenne of Middle Eastern cooking, Anissa
Helou, presents dozens of classic desserts fragrant with spices,
honey, dates and nuts, and steeped in tradition.
Happy Cooking by Giada De Laurentiis:
The Food Network superstar shares her
year-round approach to living a healthy and happy lifestyle with a
book that focuses on healthy eating strategies and maintaining
a balance between peak nutrition and the
occasional decadent indulgence.
Slow Fires by Justin Smillie: In this book, the celebrated chef of Upland
explores the fundamental techniques of braising, roasting, and
grilling - and shows you how to see them in new ways, learning the
rules in order to break them. The chapters progress from the
fundamentals of each technique to variations
like altering ratios of moisture, intensities of heat, or reversing
Praise the Pig by Jennifer L. S.
Pearsall: From the author of The
Big Book of Bacon, Praise the Pig highlights the consumer-friendly parts of the pig
that you can find readily in any grocery store--loins and
tenderloins, ham, bacon, sausage, and shoulder. Pearsall
illustrates how to make full use of each part for breakfast, lunch,
and dinner, as well as snacks on the go.
The New New England Cookbook by Stacy
Cogswell: Cogswell was a contestant on Season 12 of Top Chef
and a 2014 nominee for Eater Boston's 'Chef of the Year' award.
She's lived, breathed and eaten New England food her whole life.
Here she offers new takes on regional staples and fresh, seasonal
The Mad Feast: An Ecstatic Tour Through
America's Food by Matthew Gavin Frank: Following his critically acclaimed Preparing
the Ghost, essayist Matthew Gavin Frank takes on America's
food. He examines a quintessential dish in each state, interweaving
the culinary with personal and cultural associations of each
region. From key lime pie (Florida) to elk stew (Montana), The
Mad Feast commemorates the unexpected origins of the
Prison Ramen by Clifton Collins and
Gustavo "Goose" Alvarez: Yes, this is a book about ramen hacks in
prison. But more than that, it's a firsthand
look inside prison life, a scared-straight reality complementing
the offbeat ramen recipes. The coauthors are
childhood friends - one an ex-con, now free and living in Mexico,
and the other a successful Hollywood character actor who has
enlisted friends and celebrities to contribute their recipes and
stories. You won't find any hand-foraged wild mushrooms here, just
gritty and fascinating realism.
Cook the Pantry by Robin Robertson: If
you're interested in vegan cooking but think it's too time
consuming, you may want to give this book a try. It features simple instructions to get you in and
out of the kitchen in no time using only plant-based ingredients.
Chef and cookbook author Robin Robertson also shows you how to
create a well-stocked vegan pantry.
Duff Bakes by Duff Goldman: Ace of
Cakes star Goldman may dazzle fans with his
breathtaking cake decorating, but behind the rigged-up
gravity-defying cakes and fancy fondant is a true pastry chef who
understands the fundamentals of making incredibly delicious baked
goods at home.
Bien Cuit: The Art of Bread by Zachary
Golper and Peter Kaminsky: In the oven of his
Brooklyn bakery, Chef Zachary Golper creates loaves that are served
in New York's top restaurants and sought by bread enthusiasts
around the country. His secret: long, low-temperature fermentation,
which allows the dough to develop deep, complex flavors. Bien Cuit tells the story of Golper's
ongoing quest to coax maximum flavor out of one of the world's
oldest and simplest recipes.
Sea Salt Sweet by Heather Baird: This
book explores the ways salt accentuates sweet goods - think salted
chocolate caramels. Here award-winning
blogger and master baker Heather Baird teaches you how to use fine
artisan salts -- from Maldon Sea Salt and Red Hawaiian Salt, to
Himalayan Black and French Grey Salt -- to make mouthwatering
desserts for any occasion.
The Fire of Peru by Ricardo
Zarate: Lima-born Los Angeles chef and
restaurateur Zarate delivers a standout cookbook on the new "it"
cuisine - the food of Peru. He captures the spirit of
modern Peruvian cooking, which reflects indigenous South American
foods as well as Japanese, Chinese, and European influences, and
balances that variety with an American sensibility.
Falafel Nation by Yael Raviv: Far more
than a quest for the best hummus recipe, Falafel Nation explores the role food
plays in the Jewish nation. Raviv ponders the power struggles,
moral dilemmas, and religious and ideological affiliations of the
different ethnic groups that make up the Jewish State and how they
relate to the gastronomy of the region.
The Year of Cozy by Adrianna Adarme:
The antithesis of Prison Ramen, this book features
advice for simplifying, beautifying, and living a more
thoughtful life from the blogger and recipe developer.
Organized by the months of the year, and by categories such as
"Live", "Do", and "Make", The Year of Cozy contains
activities, recipes, and projects that aim to make the little
moments in life just as exciting as the big.
Gone With the Gin by Tim Federle: The
author of Tequila Mockingbird returns with
cocktail recipes for die-hard silver screen
aficionados. Included within are dozens of drink recipes with
titles like "A Sidecar Named Desire" and "No
Country for Old Fashioneds", paired with winking commentary
on history's most quotable films.
The Dead Rabbit Drinks Manual by Sean
Muldoon and Jack McGarry: Dead Rabbit Grocery
& Grog in Lower Manhattan has dominated the bar industry,
receiving awards including World's Best Cocktail Menu. The bar's
first book details the founders inspiring rags-to-riches story that
began in Ireland and took them to New York. Like the bar's decor,
Dead Rabbit's award-winning drinks are a nod to the "Gangs of New
York" era, ranging from fizzes to cobblers to toddies, each with
its own historical inspiration.
Bitterman's Filed Guide to Bitters &
Amari by Mark Bitterman: If you have been confused about
the dizzying array of the fast-growing bitters selection, this book
can help you decode bitters and their kindred
spirits amari and shrubs. The field guide including tasting notes,
profiles of important makers, and even a few recipes for DIY
Eatymology: The Dictionary of Modern
Gastronomy by Josh Friedland: From award-winning food
writer and author (and creator of "Ruth Bourdain," a Twitter mashup
that won the James Beard Award for Humor), Eatymology demystifies the most
fascinating new food words to emerge from today's professional
kitchens, food science laboratories, pop culture, the Web, and
Kitchen Hacks by Cook's Illustrated
Magazine: A compilation of tips and tricks from 20 years of Cook's
Illustrated magazine includes hand-drawn
illustrations accompanying the hacks to show you exactly how to
succeed. Kitchen Hacks also features 22 of CI's favorite
weird and wonderful test kitchen recipe discoveries.
True North: Canadian Cooking From Coast to
Coast by David Dammann and Chris Johns: David Dammann is
one of Canada's most extraordinary culinary artists. The creative
force behind DNA and Maison Publique restaurants in Montreal, Derek
has grown steadily in stature and influence in Canadian cuisine.
True North is a culinary coming-of-age story, detailing not only
the path of Dammann's career but also the rise of the Canadian
culinary scene as a whole.
Chicken in the Mango Tree by Jeffrey
Best-selling food writer and photographer Jeffrey Alford has been
completely immersed in the unique culinary tradition of the
small village of Kravan in rural Thailand for four years. The diet
there is finely attuned to the land, made primarily of fresh,
foraged vegetables infused with the dominant Khmer flavours
distinct from the dishes typically associated with Thailand. With
stories of village and family life surrounding each dish, Alford
insight into the ecological and cultural traditions out of which
the cuisine of the region has developed.
One World Kitchen by Chris Knight: This
book celebrates the cultural diversity of Canada. One
World Kitchen features five passionate and engaging hosts each
of whom represent one cuisine-Indian, Thai, Italian, South American
and Japanese. This vibrant mix of traditions and ingredients is
both a celebration of distinct heritage and a recognition that good
food is best shared.
Cornersmith by Alex Elliot-Howery and
James Grant: Cornersmith serves up the recipes and
methodologies used in the creation of the food that draws visitors
from all over the world to the Cornersmith cafe in Sydney. Awarded
best cafe in Sydney, Cornersmith is one of the most cutting edge
food venues around, and has been likened to Ottolenghi. This
the UK publication of the book released last month in
The Only Recipes You'll Ever Need by
Tony Turnbull: Feeling a lack of inspiration in the kitchen? Tired
of making the same recipes over and over again? This book will
rescue you from that plight. Turnbull's brilliant cookery feature
in The Times Saturday magazine - the only four recipes
you'll ever need - has been a huge success from the moment it first
appeared. Readers love the simplicity of the concept: four simple
but delicious alternative recipes for the foods we really love to
eat. Now you can have the complete set, plus new specially written
recipes, all in one book.
Indian Slow Cooker by Neela Paniz: In
this book, Chef Neela Paniz adapts curries, dals, vegetable and
rice side dishes to the slow cooker including classics
like Pork Vindaloo, Mixed Yellow Dal, and Black-Eyed Pea
Curry. Indian Slow Cooker also features key accompaniments
like chutneys, chapatis, raita and fresh Indian cheese.
Whole Food Slow Cooked by Olivia
Andrews: This slow cooker book focuses on healthy foods,
highlighting plenty of meat-free options, such as tamarind and
pumpkin sambar or butter miso mushroom risotto, in adition to an
array of curries including Southern Indian chicken and sweet
Javanese beef. Whole Food Slow Cooked also features
breakfast options and desserts to round out the meal.
Build Your Own Sandwich: More Than 60,000
Sandwich Combos by Vicki Smallwood: This fun and practical
guide to creating delicious and original sandwiches has literally
thousands of combinations, and would be well suited to a beginning
cook. The book is split into four sections - bread, sauces,
fillings, and toppings - and cooks can mix and match elements by
flipping the four cut pages to create their ideal sandwich. Classic
sandwich combos such as the Reuben and the Elvis fit
side-by-side with vegetarian, vegan, skinny, paleo,
gluten-free, and dairy-free options.
The K Club
Cookbook: Producer to Plate by Finbarr Higgins: 2016 is
set to be a very special year for The K Club as it marks the 25th
anniversary of the world-renowned Irish hotel and country club and
to celebrate this milestone they are launching their first ever
cookbook. The coffee-table tome will embody the elegance and
sophisticated luxury of The K Club and will also celebrate the
plethora of Irish artisan suppliers that chef Finbarr Higgins works
closely with in creating the club's magnificent fare.
AUSTRALIA & NEW ZEALAND
Gelato Messina: The Creative
Department by Nick Palumbo: Since opening in Sydney in
2002, Gelato Messina has set the benchmark for gelato in Australia.
Gelato Messina provides detailed instructions for
creating the eatery's most famous and elaborate gelato
cakes. Plus, there is a whole chapter dedicated to weird and
Grow, Gather, Cook by James Viles: Viles, chef and owner
of two-hatted Biota Dining in Bowral, New South Wales, has become
one of Australia's most respected young chefs and restaurateurs. He
champions the use of seasonal, ethical produce to create honest,
pure and delicious dishes. In his first book, Viles invites readers
to celebrate spectacular food created from the perfect balance of
animal and plant life in the Southern Highlands.
Balance by Donna Hay: Australia's most trusted home cook
is celebrating a fresher approach to eating. Hay counters the
confusing and often contradictary advice on what to eat with a
realistic, sustainable and more balanced approach to fresher,
healthier eating. Each chapter in Life in
Balance from has simple recipes enriched with
nature's superfoods - think leafy greens, bright fresh berries,
creamy nuts and nourishing grains.
Summer Harvest Recipes by Maggie Beer: This book from one
of Australia's best loved cooks brings together all of her
signature recipes from the summer chapter of Maggie's Harvest,
including detailed descriptions of seasonal ingredients and
inspiring accounts of memorable meals with family and friends. The
recipes highlight Maggie's philosophy of using the freshest and
best seasonal produce available in the Barossa Valley, South
Australia, and treating it simply, allowing the natural flavours to
speak for themselves.
Feel Good Food by Valli Little: Another collection from a
familiar voice features recipes aimed to make you feel good
everyday. Here Valli Little brings her signature style to recipes
that look and taste utterly indulgent, yet offer a balanced, more
holistic approach to everyday eating and wellbeing. This is the
tenth book from Little and the delicious team.
Bible by Ben O'Donoghue: Ben's Meat Bible builds
on the success of his series of books for people who love unfussy,
easy food that's fresh, seasonal and tastes great. This beautiful
full-colour paperback introduces cooks to O'Donoghue's spin on his
favourite meat dishes from around the world. Barbecue lovers are
once again well looked after, but there's more here for people who
like to experiment with other cooking methods.
Kitchen by Karen Martini: The way we cook and eat has
changed dramatically over the past decade as people experiment with
new dishes and ingredients. In New Kitchen, Karen Martini draws
inspiration from around the globe as well as locally, and looks at
the culinary factors influencing us all, from our love of
wholefoods to our desire to learn how to make things from scratch
Table: Fresh and Fabulous Recipes for Every Day by
Michele Cranston: From one-pot cooking to a relaxed, weekend family
meal on platters around the kitchen table, the recipes in A
Simple Table are contemporary, uncomplicated and fresh, using
accessible and interesting ingredients to create amazing tastes,
textures and flavours. Throughout, there are notes that link to
other recipes in the book, or give quick tips, shopping lists or
Summer on Fat
Pig Farm by Matthew Evans: This book evokes images of lazy
summer days filled with the bounty of the season. The foods
are at once indulgent and rustic as gourmet farmer
Matthew Evans showcases beautiful seasonal produce with simple
recipes to help you bring summer into your kitchen.
Delivery: Favourite Recipes to Make and Take by Annabel
Crabb and Wendy Sharpe: In Annabel Crabb's accidental second career
as the host of political cooking show Kitchen Cabinet, she
negotiates her way into the homes of Australian politicians,
bringing dessert - the internationally recognised culinary code for
"I come in peace." The book elaborates on the theme of food used as
communication with recipes for knockout desserts as well as ideas
for soups, salads, pastries, breads and other treats ideally suited
to make and take.
by Nic Watt: Japanese cooking demystified for the home cook; from
Nic Watt of award-winning restaurant Masu. In addition to creative
styling and design with accessible recipes, the book is also the
story of Masu, a Japanese restaurant in Auckland that has won
several awards, including Metro Restaurant of the Year 2014, in
addition to receiving acclaim from diners.
Kitchen Another Helping by Bevan Smith: The third cookbook
from one of New Zealand's most recognised chefs and beloved rural
restaurants, Another Helping features recipes for a
variety of foods showcasing the best of modern New Zealand
La Latina: A
Cook's Journey Through Latin America by Grace
Ramirez: Venezulan-born New Zealand-based chef Grace Ramirez
shares her interpretation of traditional recipes from throughout
Latin America. Utilising readily available ingredients, Grace
recreates the authentic tastes she grew up with in contemporary
dishes full of bold flavours. In addition to recipes, the book
contains fascinating tid-bits of information about each Latin
American country's culinary history.
The latest from Australian
Women's Weekly Weekly:
Christmas Modern Christmas