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.
It must be November, because all those high-end coffee table
books that you would never buy unless you needed a gift for someone
are coming out. The most anticipated release? Probably Gabrielle
Hamilton's Prune. Also, a few books to read and browse
that aren't exactly cookbooks, but will please food lovers
nonetheless (these follow the main list).
Greens + Grains: Recipes
for Deliciously Healthful Meals by Molly Watson:
Everything but the meat - dinners made with every progressive grain
you can think of.
The Big Book of Bacon: Savory Flirtations,
Dalliances, and Indulgences with the Underbelly of the Pig
by Jennifer L.S. Pearsall: More than you ever thought possible
about many people's favorite food group.
Vintage Pies: Classic American Pies for Today's
Home Baker by Anne Collins: No month of the year is
complete without at least one pie book being published. These are
the classics, along with some nostalgic favorites - like
Marlborough, Union, Osgood, and Jefferson Davis pies.
Prune by Gabrielle Hamilton: The
highly anticipated debut cookbook by the chef whose memoir rocked
the shelves in 2011. You can learn more about the cookbook, view an
excerpt of its unique layout, and enter our contest for your chance to win a
Bar Tartine: Techniques and
Recipes by Nick Balla and Cortney Burns: This is
brunchworthy fare, from the famous bakery's companion restaurant.
If you have the patience to work your way through the recipes in
Tartine's previous books, perhaps you will for this one as
New Feast: Modern Middle Eastern
Vegetarian by Lucy Malouf and Greg Malouf: The Maloufs are
back, harvesting their Mediterranean travels for meatless
Relæ: A Book of Ideas by Christian F.
Puglisi: A new kind of chef book, where the elaborate dishes are
presented as "ideas" (concept, background, presentation), with the
actual recipes relegated to the back - because you're that unlikely
to use them.
Ladurée Macarons by Vincent Lemains:
Dozens of macaron books have been released, but this one's from the
mothership of macarons, Ladurée. Now you have a bonbon of a book to
go with the storefront confections.
Flavor Flours: A New Way to Bake with
Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts
& Non-Wheat Flours by
Mrs. Wheelbarrow's Practical Pantry: Recipes
and Techniques for Year-Round Preserving by : the blogger known as Mrs.
Wheelbarrow focuses on food preservation. Read more in our author interview, and don't forget to enter our contest for your chance to win a
copy of the book.
Make Ahead Bread: 100 Recipes for
Melt-in-Your-Mouth Fresh Bread Every Day, Plus Butters, Sauces
& Spreads by Blogger-turned-author Currie will show you to
put time on your side. Learn more about how the cookbook came about, and enter our contest for your chance to win a
In Her Kitchen: Stories and Recipes from
Grandmas Around the World by Gabriele Galimberti: National
Geographic meets cookbook in this survey of matriarchs' kitchens
across the globe. Expect fascinating stories and difficult
Liquid Intelligence: The Art and
Science of the Perfect Cocktail by : The noted cocktail guru takes
readers behind the bar and into the lab, where Arnold tinkers with
temperature, carbonation, sugar concentration and acidity in search
of new ways to enhance classic cocktails.
Inside the Test Kitchen by Tyler Florence:
For years, while shuttling between his restaurants and TV shoots,
Tyler's kept a notebook of ideas. Now the Food Network alum applies
these fresh approaches to comfort foods.
Cookbook Book by Annahita Kamali: This
compendium of cookbooks was chosen by a panel of experts in the
fields of art, design, food and photography. From classics such as
Larousse Gastronomique and Mastering the Art of French Cooking by
Julia Child to surprising quirky choices such as The Mafia
Cookbook, each of these cookbooks has influenced home-cooking in
its own way.
Ikaria by Diane Kochilas: Kochilas
marries lore to lesson and recipe to interview while exploring the
Ikarian culinary culture.
Pie School by Kate Lebo: Not
content to just share some great pie recipes, Lebo also invites her
readers to ruminate on the social history, the meaning and the
place of pie in the pantheon of favourite foods.
Hand Made Baking by Kamran Siddiqi:
Siddiqi, a self-taught baker and young blogger behind the
Sophisticated Gourmet, delivers simple yet sophisticated recipes
designed to entice new bakers.
Brooks Headley's Fancy Desserts by : Headley went from punk band
drummer to part of the Mario Batali empire, and his unconventional
ways followed him there.
Sunday Suppers: Recipes + Gatherings by
: With her dinner series
Sunday Suppers, Karen Mordechai celebrates the magic of gathering,
bringing together friends and strangers to connect over the acts of
cooking and sharing meals.
Eating Delancey: A Celebration of
Jewish Food by Aaron Rezny and Jordan Schaps: A
Yiddishkeit tribute to the Lower East Side as it once was.
The American Plate: A Culinary History in 100
Bites by Libby O'Connell: A treat for food history buffs,
from the Three Sisters crops to today's "superfoods."
Chinese Fairy Tale Feasts: A Literary
Cookbook by Paul Yee and Judi Chan: The third in a
terrific series headed up by children's book author Jane Yolen. A
great gift for kids.
Ms Marmite Lover's Secret Tea
Party by Kerstin Rodgers: The second book from the
blogger, indexed on EYB, is more than just recipes for
afternoon tea. Themes (even a Marie-Antoinette inspired party) and
table decorations for the table (and yourself) make these events
rather more than your average tea party.
Marmalade: A Bittersweet Cookbook by
Sarah Randell: On almost every British breakfast table you will
find a jar of marmalade. Here Sarah Randell not only includes
recipes using different fruits, herbs and spices, but also includes
recipes that use the bounty you have preserved.
Amy's Baking Year by Amy-Beth Ellice:
Amy-Beth is just 16 and has been baking since she was 3. Apparently
she has celebrity clients and if that isn't enough, she has now
produced her first book, full of seasonal recipes.
Slow Cooked by Miss South: The first
cookbook from food blogger Miss South (who blogs at
northsouthfood.com) is a collection of economical, adventurous food
using a slow cooker.
My Kitchen Alphabet by Christophe
Hardiquest: Award winning chef Christophe Hardiquest of Restaurant
Bob-Bon in Brussels, one of the top restaurants in Belgium,
outlines his favorite 20 ingredients and how he uses them in his
from my Kitchen by Lesley Stowe: Lesley Stowe is a
well-known Vancouver chef and the creator of the famous Raincoast
Crisps. Here she returns to her first love - desserts - and shows
us how to create elegant desserts easily and to serve them with
flair even on a busy schedule.
Per La Famiglia by Emily Richards:
Traditional southern Italian food and traditions as filtered by the
experiences of an Italian-Canadian.
by Karen Martini: As a well-known chef and busy working mum Karen
Martini shares her favourite flavour-packed dishes to put on the
table for family and friends. From quick and healthy lunches to
elaborate feasts for special occasions, or simply experimenting
with different ingredients, the recipes are all about cooking and
eating well. Home also features a Christmas chapter, with eleven
inspiring and achievable recipes for any festive occasion.
by Peter Gilmore: When not in the kitchen at Sydney's Quay
restaurant, Peter is working in his experimental garden where he
grows a huge array of edible plant species. Each component of a
plant, from sweet, earthy roots to bitter fronds and fragrant
blossoms, is potentially destined for inclusion in one of the 40
exquisite dishes featured here. In his new book, Peter invites the
reader to share in his private obsession with nature. Peter also
introduces us to the many influences on his cooking, and to the
people who grow, catch and source key ingredients. Images include
intensely beautiful food and ingredient shots, as well as producers
and produce photographed on location.
130 delicious paleo recipes for every day by Pete Evans:
In his latest book Pete has created family friendly recipes,
following paleo style of eating. There are heaps of quick, healthy
and satisfying dinner ideas that can be enjoyed by young and old,
there are also specific chapters on baby and toddler food as well
as kids' lunches and snacks. Recipes include Pete's special paleo
pizza dough, Kale Caesar Salad and Homemade Fruit Roll-ups.
Guilt-free paleo treats include Strawberry Bliss Balls, Red Velvet
Cupcakes and Blueberry and Chia Ice Cream.
to Eat: Around the World in 120 Simply Delicious Recipes
by Valli Little: Love to Eat is the ninth book from Valli,
bestselling author and food director of Delicious magazine. 120 new
recipes inspired by Valli's favourite flavours from around the
world, all translated into simple, exceptionally delicious dishes
to take you from weeknight dinners to stress-free entertaining.
From Margarita Chicken, Tuscan Pork, and Kashmiri Prawns to Anzac
Ice-Cream Sandwiches, Coconut Crepe Layer Cake and Turkish Delight
by Somer Sivrioglu and David Dale: Anatolia is a beautifully
illustrated exploration of classic Turkish cuisine and culture,
adapted for modern life. Turkish-born chef Somer Sivrioglu and
co-author David Dale re-imagine the traditions of Turkish cooking,
presenting recipes ranging from the grand banquets of the Ottoman
empire to the spicy snacks of Istanbul's street stalls. In doing so
they explain their take on the classics and reveal the surrounding
rituals, myths, jokes and folk wisdom of both the old and new
Turkey. Somer and David bring us more than 150 accessible recipes
with rich colour photographs shot on location in Turkey. Also
included are feature spreads on local Turkish chefs and producers
and their specialities, adding another fascinating layer to the
book. Take a unique glimpse into the worlds of old and new Turkey
with this beautiful, multidimensional cookbook.
Safari by Maeve O'Meara: This is the fourth book from the
popular food show Food Safari. New Food Safari takes a trip around
the world to cook with exotic ingredients from thirty-four
different cuisines. From Germany to Korea, Britain to India,
Lebanon to Brazil and beyond, over 260 recipes have been gathered
from talented cooks and chefs who have grown up learning from their
mothers and grandmothers.
King of the
Grill: The Bumper Book of No Nonsense Barbecuing by Ross
Dobson: This comprehensive compilation draws together the best of
Ross's no-nonsense barbecuing guides Fired Up, More Fired Up and
Fired Up Vegetarian as well as selections from Grillhouse. In
addition to much-loved traditional Australian classics there are
dishes drawing on influences from around the globe - South East
Asia, India, the Middle East, Europe and the Americas. An
introductory section provides invaluable advice on types of
barbecue, temperatures and cooking times, techniques and
Recipes Lost and Found by Katie Caldesi: Katie and
Giancarlo Caldesi have dodged the tourists and unearthed some of
the most delicious and authentic recipes that the romantic,
alluring city of Venice has to offer. From San Marco to the old
Jewish area, the Caldesis draw inspiration from the less obvious
areas of the sinking city for their delectable recipes. Recipes
include hot polpette (salty pork rissoles), sarde in saor
(marinated sardines), traditional Venetian pasta, bigoli, and sweet
fritelle, fried dumplings filled with custard that have been served
on the streets of Venice for centuries.
Modern Middle Eastern Vegetarian by Greg Malouf and
Lucy Malouf: New Feast offers a rich and diverse compendium of
recipes from North Africa and Moorish Spain, through Turkey,
Lebanon, Syria and Jordan to Iran and the Arabian Peninsula. The
area has long had a vibrant tradition of home-style vegetarian
cuisine - from their abundant fresh salads, dips and breads to a
diverse collection of delicious and hearty main meals. Based on the
freshest ingredients and cooked from the heart, Greg and Lucy
Malouf's recipes are designed for sharing and enjoying in
Made in Italy:
Over 80 Authentic Recipes From the Heart of Italy by
Silvia Colloca: In her second cookbook, Italian-born Silvia returns
to the villages where she spent her childhood, in the regions of
Abruzzo, Marche and Molise. Reuniting with family and close
friends, Silvia celebrates the incredible array of fresh produce,
its marked regional variations, and how this affects the local
Saison: A Year
at the French Cafe by Simon Wright: Consistently voted the
top Auckland restaurant, The French Cafe has long been the epitome
of excellence. This second cookbook from Simon Wright showcases his
glorious approach to food and his respect for the seasons in which
ingredients are at their peak. Lavishly produced and beautifully
photographed, it's the next best thing to dinner at The French
Backyard Bbq by Josh Emett: With tips on how to barbecue
successfully plus an extensive range of classic recipes that cover
everything from cooking the perfect steak, tasty lamb chops and
chicken wings through to whole stuffed fish, chilli prawns, satays,
sliders, salads and vegetables. There's also an excellent array of
sauces and marinades, along with breakfast food, hand-held food and
Hot Pink Spice
Saga: An Indian Culinary Travelogue with Recipes by Julie
Le Clerc and Peta Mathias: Well known cooks and TV personalities,
Peta and Julie are in love with food, in love with travel and in
love with India. In her characteristic exuberant, evocative and
hilarious style, Peta relates how they got to know this fascinating
country through its cuisine: be it street food, feasts, or an
everyday meal cooked on the floor of a tiny shack. Over 60 recipes
showcase distinct regional traditions, passed on from the generous
people they have met. Carefully chosen and adapted to be easy for
the home cook, they include such delicacies as Rajasthani white
lamb curry, coriander cardamom chicken, almond sweet pudding and
rose-petal ice cream.
Cooking School by Ant Bentley and Lou Bentley: Ant and Lou
Bentley gave up the corporate rat race in London to realise their
dream of running a cooking school in beautiful Akaroa in NZ's South
Island. Here they share their story, their recipes and their food
philosphy, with ravishing photography to match their ravishing