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Special deals on baking eBooks from Workman - expires tomorrow!

Workman's Blue Plate Special

Who doesn't love a special? It's always welcome when something you love is offered at a savings, but when the special is on cookbooks, it's even better. That's what you can get each month through Workman Publishing's Blue Plate Special. Every month Workman features a group of low-priced eCookbooks (each $2.99 USD) that share a theme. In March, the uniting concept between the titles is Baked With Love. The featured reduced-priced ebooks are Teeny's Tour of Pie, Heirloom Baking with the Brass Sisters, and The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book.  Hurry - these offers expire March 31st - new offers will be introduced on April 1.

When you sign up for the Blue Plate Special, in addition to the monthly eBook deals you'll receive weekly emails with recipes, cooking tips, and one completely free download EXCLUSIVE to newsletter subscribers each month. You'll also be alerted to a new, relevant cookbook available each month. March's new cookbook is Back in the Day Bakery: Made With Love. Subscribers get an exclusive, free short eBook: Beloved Heirloom Desserts.

To sign up or find more information, visit the Blue Plate Special website.

IACP Award Winners Announced

 IACP 2015 Winners

The winners of the 2015 IACP Awards were announced last night at the annual IACP Conference in Washington DC.  You can see all the results on the IACP website and the cookbook awards are on our own IACP Awards page.

After last year choosing a self-published book, Stone Edge Farm Cookbook, as Cookbook of the Year, this year a book from a mainstream publisher (Ten Speed Press) was selected - A New Napa Cuisine by Christopher Kostow.  It's not a high profile book (it's not indexed on EYB yet - we'll get onto that!) but something about it obviously appealed to the judges.

In addition to all the cookbook awards there were multiple food writing and digital media awards.  Our friends at Food52 won the best culinary website award and Kristen Miglore won Best Culinary Based Column for Genius Recipes on Food52 (her new book is out next week).  The Publication of the Year Award went to Food & Wine Magazine.

Five more books were added to the Culinary Classics hall of fame - you can see them all listed at the bottom of our IACP Awards page. They join the 20 other classic cookbooks previously selected at IACP Awards.

Keeping Julia Child's legacy alive

Julia ChildIt's almost impossible to overstate the influence that Julia Child has had on cooking in the United States. Going against the tide of convenience food, she tirelessly promoted cooking at home and inspired countless people to get into the kitchen and make wonderful food.

Therefore it was exciting to read the news that the foundation Child established in the 1990s is establishing an annual award in her honor to help keep her legacy alive. The foundation it hopes the award will rival existing culinary accolades such as those bestowed by IACP and the James Beard Foundation. The first Julia Child Award will be given this August to "one person whose work in the culinary realm is, to put it succinctly, uniquely Julia-like." 

Child established nonprofit Julia Child Foundation for Gastronomy and the Culinary Arts in the mid 1990s to "carry on the kind of culinary work she spent the last half of her life championing." It will be a tall order to find someone who fits the criteria for the award, as the person must be a a culinary leader, "educator, a skilled communicator, a mentor and an innovator, someone who's charting a gastronomic course to greatness and bringing the American public along." The winner must possess integrity and have contributed to American cooking in way to change how people in the US approach food and drink.

The winner will be honored at a gala at the Smithsonian's National Museum of American History in Washington, DC. In lieu of a cash award, the winner will receive a $50,000 grant to "pay it forward" to a food-related nonprofit group. The October event will kick off the first American Food History Weekend at the Smithsonian, where Child's kitchen has been on display since 2002.

How to get the most from your baking books

baking cookbooks

Does the following scenario sound familiar? You've just received a new baking book full of glossy photos that make your mouth water. You want to dive right into that gorgeous cake or pie on the cover so you quickly turn to the recipe and plunge into baking. Hold on just a minute, says Alice Medrich via indexed blog Food52. The esteemed baker and award-winning cookbook author explains how you can get the most out of your baking books. Her first piece of advice? Read the book's introduction and foreward.

Medrich says each author "has his or her own way of doing certain things. If you really want to learn, find out how the author thinks and moves in the kitchen, and get the best possible results, you must read the front matter! This is where you learn one of the most critical elements for getting stellar results from a baking book: what type of flour was used to develop and test the recipes and how the author measures it."

Likewise, Medrich advises careful reading of any headnotes and sidebars. There you might find valuable information on ingredient sourcing, what best accompanies the recipe, and other useful tidbits. You should also follow the order of the recipe's steps. If a recipe instructs you to mix the dry ingredients together before moving on to the next step, you shouldn't just add each of the dry ingredients separately or you could end up with "dough or batter that has pockets of unmixed salt or baking powder."

Medrich also emphasizes the importance of mise en place and paying close attention to the "language of mixing." She notes that words like stir, fold, whip, and beat each convey a specific meaning, and that the "texture of cake, cookies, mousse, or pastry is profoundly affected by how (and with what utensil) the ingredients are mixed." 

Spring green

salsa verde

Spring is here in the Northern Hemisphere, and that means green is popping up all over. It's the perfect time to to add salsa verde to the menu. The beauty of salsa verde is that you can use a myriad of greens to make the sauce, says The L.A. Times. Over the centuries, "salsa verde has been many things to many people. In general, it's defined as a sauce of herbs, some sort of acid (vinegar, citrus), olive oil (or mayonnaise) and perhaps dairy. You can add anchovies and capers or make it with or without tomatillos, garlic, onions and, of course, chiles."

Often salsa verde recipes call for parsley or cilantro. To change things up, substitute mint, basil, or chervil for part of the recipe. Make it spicy by adding chiles, Sichuan peppercorns, or ginger. The options are nearly limitless. Use your salsa verde to top eggs or as a dipping sauce or condiment. It pairs well with grilled meat, fish and chicken. You can stir it into soups much as you would a gremolata or pistou.

The EYB Library stands ready to meet your salsa verde recipes needs, with over 391 online recipes. Try one of these to add some green to your next meal:

Tomatillo salsa verde from Bon Appétit Magazine
Salsa verde
from Vegetarian Cooking For Everyone by Deborah Madison
Salsa verde from The Free Range Cook by Annabel Langbeinn (pictured above)
Swiss chard salsa verde from  Bon Appétit Magazine
Salsa verde 1 from Food & Wine Magazine
Salsa verde 2 from Food & Wine Magazine
Orange-chile salsa verde from Vegetarian Times Magazine

Featured Cookbooks & Recipes

At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time.

Below you'll find this week's recommendations from the EYB team.

Remember you can add any of these online recipes to your EYB Bookshelf - it's a great way to expand your personal recipe collection.

Happy cooking and baking everyone!

From blogs & magazines:

Easy Key Lime Cheesecake Sugar Cookie Cups from Carlsbad Cravings,
added with the Bookmarklet

4 no-churn ice cream recipes from indexed Delicious Magazine (AUS)

From US books:

7 recipes from Michael Ruhlman's How to Braise:
Foolproof Techniques and Recipes for the Home Cook

7 recipes from  Mallmann on Fire: 100 Recipes by Francis Mallmann

18 recipes from My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients 
by Geoffrey Zakarian, 
Amy Stevenson, & Margaret Zakarian

100 recipes from Fine Cooking Roasting:
Favorite Oven Recipes for Chicken, Beef, Veggies & More

2 recipes from My Italian Kitchen: Favorite Family Recipes by Luca Manfé,
indexed by an EYB member

11 recipes from Recipes from My Home Kitchen: Asian and American Comfort Food 
by Christine Ha

2 recipes from Williams-Sonoma's New Healthy Kitchen: Grilling: Colorful Recipes for Health and Well-Being by Annabel Langbein

30 recipes from Grillin' with Gas: 150 Mouthwatering Recipes for Great Grilled Food 
by Fred Thompson, indexed by an EYB member


The sweet life for everyone

Gesine Bullock-PradoGesine Bullock-Prado, founder of the Gesine's Confectionary product line, has been featured on Rachael Ray, the Food Network, In Style and People magazines, and many other national publications. She has written several baking cookbooks, and used to run her own bakery. She's now promoting her latest cookbook, Let Them Eat Cake, which is unique because it provides four versions for every cake: regular, gluten-free, healthy, and vegan. (Enter our contest for your chance to win a copy of the book.) Gesine is going on tour to support her book; check out the events calendar to view dates and locations. Here's what she had to say about what prompted her to tackle the baking challenges addressed in her book. 


There are more than 8,000 baking books listed on Eat Your Books  Why did you think the world needed another baking book and how is yours different?

The world ALWAYS needs a new baking book!  Life is so much sweeter for them.  Every chef has different experiences, tastes, traditions and insights, it's a joy to see their heart and soul in a book.  In the case of Let Them Eat Cake, I wanted to share recipes that were among my favorites (and favorites at my pastry shop) but I also wanted to address something that thousands of bakers are faced with:  the need to modify recipes for those who suffer from allergies or those who have dietary restrictions.   I grew up vegan.  My husband has lactose and wheat intolerances.  I have a friend from college who can't eat eggs.  I had a customer whose son couldn't have dairy, wheat OR eggs and wanted a stinkin' birthday cake that he could eat AND enjoy for once.  My mission in life is to feed people sweet stuff, so I've taken on the adventure of giving home bakers a resource for baking under almost all dietary conditions in one book.

You offer healthy, gluten-free, and vegan alternatives in your book for each recipe.  Were there any recipes you abandoned as the alternatives didn't work - the recipe just needed that wheat, butter and sugar to be good? 

I think my problem was more that I had too many recipes.  I decided to take out an entire chapter because I was running far too long.  But that's a good problem to have.

Do you have any dietary restrictions yourself?  If so, how do you develop recipes that include your forbidden ingredients? 

I don't.  Thankfully.  But I do have those moments where I just stop and tell myself to "SHUT IT DOWN!" when I've gone on an extended food bender, which is really easy to do when your job is making dessert.  On those occasions, I can't deprive myself completely, otherwise I'll lose my mind.  So, I look to what it is that I'm craving and what it is that I'm avoiding and I start from there.  A lot of the quick breads in the book, the healthier versions, I created because I wanted healthy fuel for long runs but wanted to avoid all the additives and overly sugared energy bars.

There is currently a huge backlash against refined sugar.  What have you found to be the most successful alternatives in baking? 

I love organic palm sugar.  It's a natural sugar, it's got a low glycemic index and sports some lovely minerals.  It also has the advantage of being delicious, something that's lacking in artificial sweeteners.  I do love honey and maple as well but they both pack pretty hefty caloric punches and they aren't as versatile in baking formulas as palm sugar.  Agave, once the golden child of the healthy sweetener world, is now reviled because it has a higher fructose content than any other natural sweetener.  Fructose doesn't metabolize well, messes with your liver and triggers obesity.  You know that corn syrup was doing a little jig when that news exploded.  Now it's an ingredient I only use when I have to sub out honey in a vegan formula.

And what about butter?  What have you found works best to replace animal fats? 

It all depends on the formula.  Coconut oil is a great fat replacement.  Apple sauce, bananas and beans can act as replacements in baked goods that are meant to be heavier, like banana bread.  There are alternatives in stick form, non-dairy fats that look and act almost like butter, that are lower in saturated fat and have neutral taste profiles.  Spectrum and Earth Balance make great alternative baking fats.

You used to own a bakery - why did you close it down? 

I needed the sleep. 

Now you don't have the bakery to sell your test bakes for your books, what do you do with all your baked goodies (I imagine you have very happy neighbors)? 

I do have happy neighbors!  I also have very happy hens.  And my dessert parties are, well, parties.  I also find that the "left over" conundrum is a great way to test how well certain treats freeze.  My test bakery's freezer is chock-a-block with experiments.

We are coming out of a long hard winter in the US northeast and spring is in sight.  What ingredients are you most excited about incorporating into your spring desserts? 

We're sugaring now, so I'm all about maple at the moment.  And my asparagus plot is the first to burst forth after the thaw and I love making savory tarts with fresh asparagus.

Cookbook giveaway - Let Them Eat Cake

Let Them Eat CakeIn today's allergy-prone and health-obsessed world, there are times when the refined sugar, eggs, wheat, or butter in our favorite treats just won't cut it. That's why Gesine Bullock-Prado wrote Let Them Eat Cake a baking book for everyone. (Read our author interview with Bullock-Prado to learn more, and visit our events calendar to see book tour dates.) Let Them Eat Cake includes classic decadent recipes plus secrets to making three alternative versions of each one: healthy, gluten-free, and vegan.

We're delighted to offer five copies of the book to all EYB Members. Click on the Rafflecopter image below to view entry details and requirements. One of the entry options is to answer the following question on this blog post:

What cake would you like to see in a healthy, gluten-free, or vegan version?

Please note that you must enter the comment after signing into Rafflecopter or your entry won't be counted. The contest ends April 24, 2015.


Cool beans


Dried beans are a staple crop for much of the world's population. Increasingly hot growing conditions over the last several years have negatively affected crop yields in many bean-growing regions, but researchers believe they may have a solution to the problem. New varieties of beans that can withstand hotter temperatures are on their way to farmers around the world.

While you may think this is the result of cutting-edge genetic manipulation, the beans' development dates back 20 years to a Colombian scientist named Alvaro Mejia-Jimenez. Mejia-Jimenez "was determined to cross-breed two different types of beans that normally are sexually incompatible: the common bean - a species that includes pinto, black and kidney beans - and the tepary bean, a little-known crop traditionally grown by indigenous communities in the American Southwest."

Mejia-Jimenez combined old-fashioned plant propagation techniques with modern technology. First, he gathered pollen from a tepary bean plant and used it to fertilize a common bean plant. An embryo formed, which in nature would be sterile, but "Mejia-Jimenez stepped in to rescue it. He carefully cut the immature embryo from the plant and placed it in a laboratory dish filled with nutrients, where it grew into a new plant." After doing this for several generations, he ended up with seeds that contained genetic traits from both types of beans--the heat tolerance of the tepary bean and the bean size and yield of the common bean.

Back then, no one thought this genetic combination had any economic value. Recently, however, plant breeders around the world began to looking for ways to address challenges posed by climate change. Bean plants perform poorly when the nighttime temperature is too high. Researchers estimated thatby mid-century we could lose 50 percent of bean growing areas due to climate change. The beans that Mejia-Jimenez developed could grow in the heat, and scientists found that they could easily transfer the genetic traits from his beans to other common bean plants through cross-pollination.

CIAT (Consultative Group on International Agricultural Research), an international research agency, has "identified 30 specific genetic lines that are able to tolerate night-time temperatures above 72 degrees. This is about seven degrees higher than what's usually tolerated by commonly grown beans today." One bean is ready to go now, and more varieties are in the final stages of development.

Borlotti beans with garlic and olive oil from Bon Appétit Magazine

March 2015 cookbook roundup

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.


cookbook collageWelcome to March, the month of days and night equal in length, and the month when bread and cake and comfort books are equally balanced with weight-loss books in one disguise or another (Paleo, DASH, ketogenic).  We just can't make up our minds!  which is yet one more reason why the cookbook market continues to tick along at a blistering pace.

Trisha's Table: My Feel-Good Favorites for a Balanced Life by Trisha Yearwood: The country-music star turned food personality makes a move on the self-improvement market.

My New Roots: Inspired Plant-Based Recipes for Every Season by Sarah Britton: This month's hot blog-to-book production, by the popular holistic health blogger. See tour dates on our World Calendar of Cookbook Events.

The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share by Sarah Forte and Hugh Forte: The writer/photographer couple caused a stir with their first blog book, The Sprouted Kitchen.  Can lightning strike twice? Sarah's blog is indexed on EYB, and she is on tour supporting the book.

Pure Pork Awesomeness: Totally Cookable Recipes from Around the World by Kevin Gillespie and David Joachim: You know Atlanta-based Kevin Gillespie fromTop Chef. Here he teams up with veteran author Joachim - a virtual guarantee the recipes will work.

cookbook collage

Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat by Curtis Stone: More from the Aussie TV chef, restaurant owner and cookware designer.

Clodagh's Irish Kitchen: A Fresh Take on Traditional Flavours by Clodagh McKenna: A second go-round for the "Irish Martha Stewart."

Ciao Biscotti by Domenica Marchetti: The Italian cooking expert turns to baking with recipes for Italy's favorite cookies. Learn more about the book in our author interview and enter our contest for your chance to win a copy.

Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes by Oswald Rivera: A revised edition of one of the best books of its kind, which are rare (despite any number of Italian-American  and Tex-Mex books being out, not that many other hyphenated-American cuisines have made it into cookbook form).

cookbook collage

Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome by Virginia Willis: Popular Southern blogger and author Willis takes her reimagining the iconic cuisine. You can try before you buy with two recipes from the book, and enter our contest for your chance to win a copy of the book. Finally, check out Willis' book tour details.

Secrets from the La Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know by Anne Willan: The technique book once presented to La Varenne students upon enrollment (not recipes per se)

Back in the Day Bakery Made with Love: More than 100 Recipes and Make-It-Yourself Projects to Create and Share by Cheryl Day and Griffith Day: The Days (owner of the eponymous bakery in Savannah) show you how o make a marshmallow chandelier and many, many other baked goods.

The Salad Bowl: Vibrant and Healthy Recipes for Main Courses, Simple Sides and Dressings by Nicola Graimes: The former editor of Vegetarian Living tries to set up a green routine for everyone. This is the US release of a book that's been out in the UK for several months.

cookbook collageThe Complete Vegetarian Cookbook by America's Test Kitchen: The test-and-test-again crew is back with a hefty (700 page) treatise. This is their first vegetarian specific book. You can catch Jack Bishop of the Test Kitchen on tour at various locations.

Mastering the Art of Southern Vegetables by Nathalie Dupree and Cynthia Graubart: Another Southern cookbook, this time from a James Beard award winning duo. View tour dates for Nathalie and Cynthia here.

The Perfect Egg by Teri Lyn Fisher and Jenny Park: This book all about eggs comes from the team behind the food blog Spoon Fork Bacon.

Let Them Eat Cake! by Gesine Bullock-Prado: This book twists the usual baking formula by including four versions of each cake - the classic rendition plus healthy, gluten-free, and vegan. Check out the book tour details and stay tuned for a possible giveaway!

cookbook collageRoot to Leaf: A Chef Cooks Through the Seasons by Steven Satterfield: No one would expect a second Southern vegetable cookbook in one month, but here it is. Satterfield is a James Beard-nominated chef who wrote this vegetable cookbook for omnivores.

Better on Toast by Jill Donenfeld: Move over butter and marmalade and make way for Hot Miso Crab, Shaved Asparagus with Serrano-Basil Butter, and sixty-eight other recipes for gourmet toast. 

The Covenant Kitchen by Jeff Morgan and Jodie Morgan: A kosher cookbook for food lovers filled with the flavors of Italy, Provence, North Africa, Asia, and California.

Modern Jewish Cooking by Leah Koenig: This book hews more closely to the classics like  latkes, matzoh balls, challah and hamantaschen, although the recipes are updated with smart techniques and vibrant spices. See where Leah Koenig is headed on her book tour.

Rcookbook collageeal Sweet by Shauna Sever: Cookbook author and blogger Shauna Sever makes treats using alternative sweeteners like coconut sugar, agave nectar, orange blossom honey, and jaggery. Find out if the book tour is coming your way in our event calendar.

Gluten-free Flour Power by Aki Kamozawa and Alex Talbot: The authors bring years of experience in professional kitchens to create smart alternatives to the present forms of gluten-free food, using three all-purpose flour blends (for soy, dairy, and corn allergies) in over 90 recipes.

Mastering Pasta by Marc Vetri and David Joachim: See Susie's take of the cookbook on the EYB blog, and don't forget to see if the book tour is heading to your city.

Street Foods by The Culinary Institute of America (CIA) and Hinnerk Von Bargen: This book will be the first complete guide to the street foods of the world for professional chefs and culinary students.

March trends include baking books, Southern vegetables, smoked meats, raw foods, ketogenic diets, and smoothies.



cookbook collageA Bird in the Hand: Chicken Recipes for Every Day and Every Mood by Diana Henry: Chicken is one of the most popular proteins but it can get boring. Diana Henry's collection of recipes from around the globe will give you new ideas for quick meals, weekend grilling and entertaining. The US edition of the book is published on April 7. See her book tour details here.

Edible Wild Plants and Herbs by Pamela Michael: This is both a cookbook and field guide to the identification and use of foodstuffs from the wild. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations.

The Violet Bakery Cookbook by Claire Ptak: Claire Ptak, author of several previous cookbooks, own a popular bakery and café in Hackney, London. This new book has recipes for baked goodies that you might want at different times of day - from wholesome breakfasts through treats for afternoon tea to evening desserts for parties.

Preserves, Pickles and Cures by Thane Prince: Not only a celebration of lost skills such as curing, rendering and pickling and a collection of fantastic recipes, but also provides advice on stocking a cupboard or pantry and the best way to store cheese, cooked meats and vegetables.

cookbook collageHotel Chocolat: A New Way of Cooking With Chocolate: Any chocoholic who has visited one of the Hotel Chocolat stores knows that they are all about cocoa - from bean to powder to bars. Here they show how cocoa and chocolate can be used in many more ways than just desserts (though there are plenty of those recipes too).

How Baking Works…and What to Do When it Doesn't by James Morton: James was a runner-up in the 2012 Great British Bake Off. Now a qualified doctor, James still finds the time to bake. In this book he gives step-by-step instructions for achieving perfect bakes and gives rescue tips for what to do when perfection eludes you.

Take One Veg by Georgina Fuggle: In each recipe, she focuses on one veg - the star of the show - and brings out their best qualities, with ideas for brunches, lunches, week-night suppers and weekend occasions. A great way to use up excess amounts of vegetables from your garden or farm share.River Cottage Handbook

Puglia by Tara Russell: The latest edition in the Phaidon series of regional Italian cookbooks, produced with The Silver Spoon. As well as recipes for Puglian specialties, the book explores the province's unique culture, key ingredients, producers and food markets.

Pigs and Pork: River Cottage Handbook No. 14  by Gill Meller: The latest in the series of books from Hugh Fearnley-Whittingstall's River Cottage empire. This one focuses on all things pig - not just recipes but also rearing and slaughtering your own pig.



Deliciously IrishDeliciously Irish by Nuala Cullen: Irish food has always been thought of as rustic and filling but you will now find a new strand of cooking still based on Ireland's rural heritage but with a modern twist. Nuala Cullen takes a new look at traditional Irish dishes and showcases the wonderful artisanal and seasonal produce from the new wave of Irish producers. The Potato Year



The Potato Year by Lucy Madden: Since she moved to Ireland from London in the 1970s, Lucy Madden has become an expert potato grower and cook. Here she presents the very best 300 potato recipes she has developed over those years.




Curbside: Modern Street Food From a Vagabond Chef by Adam Hynam-Smith: An Australian-born and trained chef who then travelled the world and ended up in Canada, Adam Hynam-Smith brings lots of influences to his cooking. He started one of the first food trucks in Canada and his signature globally inspired street food dishes are featured in his first cookbook.




Australia & New Zealand

cookbook collageThe Zumbo Files: Unlocking the Secret Recipes of a Master Patissier by Adriano Zumbo: Top Sydney pastry chef Adriano creates a completely new and contemporary incarnation of some classic desserts. Each chapter focuses on a particular type of patisserie and there are step-by-step instructions for the basic recipe for each patisserie type, then the recipes that follow are dazzling variations on that theme.

Spice I am by Saenkham Sujet: Sydney-based Thai chef Sujet shares his family recipes that let you recreate authentic Thai food at home. Learn how to make restaurant favourites including stir-fried crispy pork belly with basil and a massaman beef curry from scratch. Throughout, Sujet offers practical advice on finding the ingredients and mastering the cooking techniques you need to create your own Thai feasts at home.

The Best of Gretta Anna with Martin Teplitzky by Martin Teplitzky: Gretta Anna Teplitzky is to Australian cuisine what Julia Child was to American cuisine. In memory of his mother, Martin has curated a selection of recipes from her two bestselling books, including her iconic take on classics such as French Onion Soup, Bouillabaisse, Coq au Vin, and Cassoulet, her famous Anna's carrot cake, and chocolate mousse.

Going Paleo by Pete Evans: Pete Evan's latest book for Paleo provides 80 recipes for those who follow or want to start this way of eating. He explains the how, with a run-down on the foods that have to go and what to replace them with; a detailed guide to setting up your paleo kitchen; and a 10-week kickstart eating plan to help you get started.

cookbook collageDominique Ansel: Secret Recipes from the World Famous New York Bakery by Dominique Ansel: An Australian version of this wonderful book is now available, from the creator of the Cronut pastry. Dominique is also well known as the proprietor of New York's highest-rated bakery. There are recipes for both amateur and professional bakers, including Chocolate Pecan Cookies with the molten chocolate centre; the secrets to the exquisite caramelised crust of this Cannele de Bordeaux; and the most adventurous will tackle The At-Home Cronutin.

Mr. Wilkinson's Simply Dressed Salads: A Cookbook to Celebrate the Seasons by Matt Wilkinson: Matt's ethos is simple: food in season tastes the best, especially when it's grown in tune with nature. Following the seasons, Simply Dressed Salads has recipes for 52 salad recipes that are both meals in themselves and fantastic accompaniments. Matt also shares an illustrative 'family tree' of salad dressings that match different flavour 'families' with ingredients.

Recipes from My French Kitchen by Allyson Gofton: Allyson spent a year in a remote farmhouse in the Hautes-Pyrenees with her family. Her latest book offers a glimpse into French village life as she tells stories from this little-known area of France and includes 50 seasonal dishes adapted for New Zealand home cooks.

A Treasury of New Zealand Baking: Over 100 Classic Recipes from New Zealand's Best-Known Cooks and Food Writers edited by Lauraine Jacobs: This award winning book has been reprinted for those who missed out and to raise more funds - all royalties go the Breast Cancer Foundation of New Zealand. One hundred classic recipes for cakes, slices, loaves, scones, tarts, muffins and friands from a star-studded list of New Zealand food writers.

Love and Food at Gran's Table cookbook

Love and Food at Gran's Table by Natalie Oldfield: Natalie's previous books have been inspired by her own beloved grandmothers. For this book she has embarked on a very personal journey to collect the stories and culinary wisdom of over 60 grandmothers from New Zealand and around the world. Over 120 recipes to recreate simple, wholesome and delicious food created with love by grans who spend every day caring for others, and in doing so bless generations of people.

Seen anything interesting? Let us know & we'll share it!