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
Bookshelf.
Trends in this slow month include vegan eating and soup/broth.
While few well-known chefs have new cookbooks in December, there
are several follow-up books to successful first efforts by popular
bloggers.
USA
Brodo: A Bone Broth Cookbook by Marco
Canora: No one has been more responsible for
the recent explosion of interest in bone than New York City chef
Marco Canora. Bone broths are now being
touted for alleged health benefits. In this book Chef Canora shares his wildly popular broths and shows how to
serve them year round as well as use them into
recipes.
Bon Appétit Food Lover's Cleanse by
Sara Dickerman: This book embodies the magazine's popular
online plan and expands it for the whole year with four two-week
seasonal plans. Meal plans are high in
fruits, vegetables, and whole grains-with no refined flours, very
limited dairy and saturated fats, little to no alcohol or coffee
(and a small serving of dark chocolate!). Watch for a promotion on
this book early in January.
The Everyday Baker by Abigail Johnson
Dodge: From former pastry chef and
award-winning baking expert Abby Dodge. The Everyday Baker serves as a roadmap
through a baker's sweet and savory kitchen and includes over 176
recipes, each featuring must-know tips and
techniques,
DIY
Vegan by Nicole Axworthy and Lisa Pitman: Finding vegan
pantry staples can be difficult, so authors Axworthy and Pitman
show readers how to make them at home. Using
easy to find whole food ingredients, they've created over one
hundred recipes for vegan milks, ice creams and butters made from a
variety of nuts and seeds, home-ground flours, sauces and spreads,
snack foods, and an array of artisanal vegan cheeses.
Five Ingredients or Less Slow Cooker
Cookbook by Stephanie O'Dea: Making slow cooking even
easier, this book features recipes for every occasion, including
surprises like Ginger Glazed Mahi Mahi,
Artichoke Angel Hair Pasta, Flan, and Cheesecake, all with five or
fewer ingredients. There is also a whole chapter for vegetarian
meals, as well as gluten-free options for every recipe in the
book.
The Magic of Spice Blends by Aliza
Green: Today, more than ever, we have access
to almost every spice and herb imaginable. But it's the careful
blending of herbs and spices that is the true art of the spice
handler. The Magic of Spice Blends
reveals the secrets of creating and cooking with the world's
classic spice blends from seven regions: Africa, the Far East,
Europe, India, the Middle East, North America and the Caribbean,
Mexico, and South America. In addition to the spice blends, the
book offers recipes for using each blend.
The Taco Cleanse by Wes Allison,
Stephanie Bogdanich, Molly R. Frisinger and Jessica Morris: Tired of the same old cleanse? Instead of feeling
rejuvenated are you feeling depleted, anxious, and cranky? (Not to
mention . . . hungry?) A group of vegan taco scientists in Austin,
Texas, know just how you feel, so they developed a new type of
cleanse. While the typical cleanse works by depriving you of your
favorite foods, the plant-based Taco Cleanse rewards your body with
what it naturally craves: tortillas, refried beans, and
guacamole.
The Great Vegan Grains Book by Celine
Steen and Tamasin Noyes: Another vegan offering this month aims to
rectify the situation faced by whole grain-loving vegans, 
where grains are
often paired with non-vegan ingredients, making many recipes
off-limits. This book contains over 100 recipes for whole grains
that are easily found in most grocery stores.
Homemade Sausage by James Peisker and
Chris Carter: Decidedly not vegan is this book by the
force behind Nashville's Porter Road
Butcher. The duo guide you through every step of sausage
making: sourcing your meat, providing
techniques and trade secrets for grinding, a listing of the best
tools for the job, and how to season your
sausage.
UK
Biota: Gather, Grow, Cook by James
Viles: A UK release of an Australian book published last month,
Biota brings together ingredients,
textures, flavours that work together and complement each other and
including the notion of biota (the philosophy of local, use what is
at hand) and how it relates to the Southern Highlands restaurant of
the same name.
I Quit Sugar: Simplicious by Sarah
Wilson: Another UK release of a previously published Australian
book, I Quit Sugar: Simplicious is the follow-up to the
hugely popular book by blogger Sarah Wilson. In this book, she
strips back to the essentials, explaining how to shop, cook
and eat without sugar and other processed foods, as well as how to
buy in bulk, freeze and preserve, with ease and without
waste.
Cook. Nourish. Glow by Amelia Freer:
Following the phenomenal success of her
best-selling first book, Eat. Nourish. Glow, Amelia Freer
returns with her much-awaited cookbook. Here she promotes a gluten, refined sugar and dairy-free
lifestyle featuring step-by-step visuals designed for the novice
chef; how to use and prepare staple pantry ingredients; a 'naughty'
chapter - because living healthily is about consistency, not
perfection; and a chapter full of dishes designed to combat
gut-related issues.
Fuel
for Life by Bear Grylls: The reality television star
introduces his revolutionary approach to
nutrition and teaches you what to eat to ensure your body is
performing at its best. Grylls' book dispels
many common nutritional myths and includes recipes free from wheat,
gluten, dairy and refined sugar.
First Bite: How We Learn to Eat by Bee
Wilson: First Bite draws on current
research from both neuroscience and psychology, and the author's
experience parenting three children and visiting numerous school
canteens, as well as talking to dieticians, biologists and consumer
researchers, to look at where our food habits come from; and what
it would really take to change them for the better.
No Bake! Cakes & Sweets Cookbook
by Hannah Miles: There's nothing like home
baking but sometimes we yearn for the simplicity of a dessert or a
party treat without the need to heat the oven. The recipes in this
book do not require an oven and are made simply by heating a few
ingredients in a pan or perhaps in the microwave - and some of
them, such as the ice-cream cakes, do not require any cooking at
all.
South-East Asian Soups by Terry Tan:
Throughout south-east Asia, soups and broths
are designed to cleanse the mouth and refresh the palate. This book
features an appetizing range of recipes from Thailand and China,
through Japan and Korea, down to the south-east Asian islands of
Malaysia, Indonesia and the Philippines.
Kosher Cooking by Marlena Spieler:
Veteran cookbook author Spieler returns with an in-depth look at
kosher cooking. With an introduction
chronicling the dispersal of different Jewish communities and the
effect this has had on their styles of cooking, this is not just a
recipe book, but a history lesson. It is also a practical guide to
preparing kosher food for the Jewish table.
Australia & New Zealand
Tokyo Cult Recipes by Maori
Murota: In a mission to demystify Japanese food, author Maori
Murota presents 100 dishes from Tokyo, the gastronomic megacity.
With simple recipes for miso, sushi, soba noodles, bentos, sushi,
fried rice, Japanese tapas, desserts, cakes and sweets; plus
features on the key essential cooking techniques and key
ingredients.
Supernormal by Andrew
McConnell: Based on the restaurant of the same name - Andrew, owner
and head chef, takes home cooks into the kitchen of his hugely
popular pan-Asian eatery. He offers a behind-the-scenes take on the
restaurant and its characters, as well as scenes from Tokyo, a
long-time source of inspiration for McConnell and his Flinders Lane
eating house.
Food Safari
Fire by Maeve O'Meara: The new Food Safari TV
series airs in January 2016, and this book is in time for Christmas
for anyone wanting a gift for the BBQ lover. The series travels the
globe to find inventive ways people from all over the world cook
with fire- meeting cooks from Asia, Europe, the Americas and the
Middle East, who are all passionate advocates of cooking with
fire.
Special
Delivery by Annabel Crabb and Wendy
Sharpe: As the presenter of the popular TV series, Kitchen Cabinet,
Annabel Crabb has dined with Australia's most influential leaders
and served her magnificent desserts in kitchens around the country.
This book is a collection of Annabel's favourite recipes from
Kitchen Cabinet - over 90 recipes for salads, savouries, biscuits,
cakes, tarts and delicious desserts. With step-by-step instructions
to prepare and transport these mouth-watering creations, Special
Delivery will help you to create fabulous food that
travels.