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.
August is a hodge podge of books. One
trend that stands out are collections of books, each devoted to a
specific subject. Breakfast foods get an indepth treatment in
several tomes, and vegetarian cookbooks remain popular.
Victuals: An Appalachian Journey, with
Recipes by Ronni Lundy: Victuals is an
exploration of the foodways, people, and places of Appalachia. The
book explores the diverse and complex food scene of the Mountain
South through recipes, stories, traditions, and innovations.
The Dim Sum Field Guide by Carolyn
Phillips: Based on a popular Lucky Peach story, The Dim
Sum Field Guide is a pocket-size resource featuring 80
hand-drawn illustrations. With entries for all the dim sum
classics--including siu mai, xiaolongbao, char siu, roast duck, and
even sweets like milk tarts and black sesame rolls--this handy
reference is perfect for bringing on-the-go to your next dim sum
outing. Phillips' blog, Madame Huang's
Kitchen, is indexed on EYB.
All Under Heaven by Carolyn Phillips: It's
not often that an individual author has two books in the roundup!
In All Under Heaven - the first cookbook in English to
examine all 35 cuisines of China - Phillips draws on
centuries' worth of culinary texts, as well as her own years
working, eating, and cooking in Taiwan. Carolyn is on tour
doing double duty promoting both books.
Naturally, Delicious by Danny Seo: In his
popular new magazine, Naturally, Danny Seo,
editor-in-chief Seo presents a modern and stylish take on green
living, and in his first cookbook, he extends that fresh approach
into the kitchen. Naturally, Delicious aims to show
home cooks that preparing healthy, delicious food on a daily basis
doesn't have to feel like an expensive, time-consuming chore.
Dandelion and Quince: Exploring the Wide World of
Unusual Vegetables, Fruits, and Herbs by Michelle
McKenzie: This illustrated cookbook celebrates the abundance at
farmers' market and local grocery store yet to be discovered by the
everyday cook. It includes plant profiles for over 35 uncommon
vegetables, herbs, and fruits available in today's markets.
Rise and Shine: Better Breakfasts for Busy
Mornings by Katie Sullivan Morford: Written by a
nutritionist with three children, Rise and Shine is
the answer for every parent who has struggled to get breakfast on
the table and to get their child to actually eat it. The book
focuses on nutritious breakfasts that are easy to make, with
at least half requiring no more than five minutes of hands-on
Inspiralize Everything: An Apples-to-Zucchini
Encyclopedia of Spiralizing by Alli Maffucci: The creator
of the popular blog and the author of the bestselling
Inspiralized, Ali is indisputably the authority on the
topic. The book is organized alphabetically by type of produce,
allowing you to cook with whatever you already have on hand, what
comes in your CSA box, or what you find at the farmer's market.
Fast, Eat Slow by Shalane Flanagan and Elyse Kopecki: If
you feel the need for a post-Olympics sports fix, Run Fast, Eat
Slow, written by world-class marathoner and 4-time Olympian
Shalane Flanagan and chef Elyse Kopecky, might be the ticket. The
cookbook, aimed at runners, shows that fat is essential for
flavor and performance and that counting calories, obsessing over
protein, and restrictive dieting does more harm than good. View the
Calendar of Events to see
book tour details.
Cooking: Recipes & Tips for Getting the Most Out of Your
Cast-Iron Cookware by Rachael Narins: Get the most from
your cast-iron cookware with recipes especially designed for cast
iron, from a full English breakfast to chilaquiles, pan pizza,
cheesy beer fondue, Korean fried chicken, and more. You'll also get
tips on how to buy and care for cast iron pans.
Illustrated by America's Test Kitchen: Aimed at
demystifying bread baking, the books' recipes are dissected in
the ATK manner, with detailed instructions and step-by-step photos.
Organized by level of difficulty to make bread baking less
daunting, the book progresses from the simplest recipes for the
novice baker to artisan-style loaves, breads that use starters, and
more complex project recipes.
Baking: Southern Harvest Favorites by Brooke Bell: From
golden and bubbly pies, cobblers, and crisps to decadent cakes that
are drizzled, frosted, and glazed with fall flavor, these seasonal
Southern favorites showcase the splendor of
Good: Simple, Wholesome Recipes Made from Scratch by
Samantha Seneviratne: If you're living gluten-free, this
cookbook may help you enjoy dishes you thought you'd never be
able to eat again. These quick-cooking meals are for any time of
day, all made from scratch without hard-to-digest processed
additives like xanthan or guar gum.
Bubbe and Me in the
Kitchen: A Kosher Cookbook of Beloved Recipes and Modern
Twists by Miri Rotkovitz: Miri Rotkovitz spent her
childhood in the kitchen of her grandmother, Ruth Morrison Simon,
whose commitment to international Jewish fare left a lasting
impression. Bubbe and me in the Kitchen is a touching,
humorous, versatile kosher cookbook, which celebrates the storied
recipes that characterize and reinvent Jewish food culture.
Hattie's Restaurant Cookbook: Classic Southern and Louisiana
Recipes by Jasper Alexander: Hattie's Restaurant has been
bringing classic Southern cooking to Saratoga Springs, New York,
since 1938, when Louisiana native Hattie Gray started Hattie's
Chicken Shack. Now, its traditional fare can grace your kitchen
with the Hattie's Restaurant Cookbook, by Hattie's owner
and chef Jasper Alexander, who is on tour
promoting the book.
Pan, Two Plates: Vegetarian Suppers by Carla Snyder:
Cooking for two can often be daunting, but Snyder makes the
challenge a bit easier. This follow-up to the successful One
Pan, Two Plates provides 70 perfectly sized vegetarian
entrées, all requiring only one pan and one hour or less to
Cook's Illustrated Magazine has released two "best of" cookbooks
- Cook's Illustrated All-Time Best
Appetizers and Cook's Illustrated All-Time Best Soups.
These first two titles will be joined by others in subsequent
years. Each book is filled with recipes handpicked from a
quarter-century of Cook's Illustrated magazine as well as
expert testing information, tips from the test kitchen, and
A Square Meal: A Culinary History of the Great
Depression by Jane Ziegelman and Andy Coe: From the author
of the acclaimed 97 Orchard and her husband, a culinary
historian, A Square Meal is an exploration of the
greatest food crisis the United States has ever faced-the Great
Depression-and how it transformed America's culinary culture.
Tastes Like Chicken: A History of
America's Favorite Bird by
Emelyn Rude: It's hard to imagine, but that long ago, individuals
each consumed less than ten pounds of chicken per year. Today,
those numbers are strikingly different: we consumer nearly
twenty-five times as much chicken as our
great-grandparents did. Emelyn Rude explores this fascinating
phenomenon in Tastes Like Chicken. With meticulous
research, Rude details the ascendancy of chicken from its humble
origins to its centrality on grocery store shelves and in
restaurants and kitchens.
Roots to Shoots by James Walt: Gordon Ramsay calls it the
best restaurant in Canada. The chefs at Araxi Restaurant and Oyster
Bar call it a celebration of where they live. In this follow-up to
their James Beard-nominated cookbook, award-winning chef James Walt
and his team share 80 classic recipes from Araxi's dining room and
signature Longtable events, all adapted for delicious home
The Baker in Me by Daphna Rabinovitch:
Rabinovitch has been an enthusiastic baker from her childhood right
through to a distinguished career as a pastry chef. In The
Baker in Me she brings years of experience and a keen eye for
details to a comprehensive guide that lets home bakers take charge
of their kitchen.
Cookbook: Award-winning restaurant The Palomar
features dishes influenced by the rich cultures of Southern Spain,
North Africa and the Levant. The restaurant's debut cookbook
includes recipes for the restaurant's signature dishes, alongside
recipes drawn from family tradition.
Toast Hash Roast Mash: Real Food for Every Time of
Day by Dan Doherty: Dan Doherty, the author of Duck &
Waffle: Recipes and Stories is back with the recipes he cooks at
home for family and friends - informal, easy and as indulgent as
ever. The foods are inspired by the best a breakfast or
brunch menu can offer - but to eat all day.
Nordic Light: Lighter, Everyday Eating from a
Scandinavian Kitchen by Simon Bajada: With Nordic
cooking in the spotlight, a "diet" book on the topic was
inevitable. Focusing on seasonal fresh produce and vegetables,
Simon adds a Nordic twist on food from all cuisines and prepares
dishes with clever touches to make them interesting and diverse in
our daily diet.
The Book of Hygge: The Danish Art of Living
Well by Louisa Thomsen Brits: Hygge is a word that has
been sifted to the surface in recent years but it's not a new
concept. The Danes have enjoyed hygge for hundreds of years.
There's no secret formula or single recipe but there are simple
ways to invite more hygge into our lives. This book is an
introduction to hygge, a careful look at the way of life that
underpins it and a comprehensive guide to all the elements that can
come together to evoke it.
Curry Lover's Cookbook by Mridula
Baljekar: This book brings together an inspirational collection of
recipes chosen by Indian masterchef Mridula Baljekar, featuring
tandoori meals, leavened and unleavened breads, fish and shellfish
curries, recipes using fresh vegetables, beans, peas and dairy
produce, and dishes using coconut milk and chillies.
Quivering Desserts & Other Puddings by
Marie Holm: Love foods that are sweet and that wobble? Then
this book is for you. In Quivering Desserts & Other
Puddings you will find recipes for both classic puddings along
with contemporary versions such as salted caramel pudding with
caramel popcorn and white chocolate pudding with jasmine tea.
There are two GBBO books this month: Great British Bake Off: Bake it Better: Sweet Bread
& Buns by Jayne Cross and Great British Bake Off: Bake it Better: Pastry
& Patisserie by Joanna Farrow. Both follow the same
GBBO formula - recipes for both classics and modern bakes,
progressing from simpler recipes to more challenging
Green Kitchen Smoothies: Healthy and Colorful
Smoothies for Every Day by David Frenkiel and Luise
Vindahl: Bestselling authors and popular bloggers David and
Luise share their top smoothie recipes. The book is divided into
simple smoothies, post-workout favorites, breakfast ideas,
energizers, desserts, and more.
Kyle Books is offering up a collection of four
books, each focusing on a single healthy ingredient. Up first
is The Goodness of Avocado by Lucy Jessop.
Avocados may be high in fat, but it's the good kind, plus they
have antioxidant properties, help protect against damaging free
radicals and help maintain healthy blood pressure. With chapters
divided by texture, Avocado offers an abundance of recipes to enjoy
this healthy fruit.
The Goodness of Greens by Claire Rogers is
up next. While food fads may come and go, greens (including
beans, peas, broccoli, cabbage, lettuce; rocket, watercress and
spinach, and kale) are here to stay. Once relegated to the side of
the plate, greens are now taking centre stage, and this book offers
vibrant recipes that explore the different textures and flavours
provided by these nutrient-dense ingredients.
The Goodness of Garlic by Natasha Edwards
focuses on one of the world's most valued ingredients, synonymous
with so many cuisines that most kitchens would be bare without it.
Not only does garlic have an irresistible flavour, it also
helps boost your immune system.
The Goodness of Coconut by Emily Jonzen
rounds out the series. Hailed as one of the top superfoods of 2015,
the humble coconut is certainly having its moment of glory. Jonzen
arranges her book by texture and variety, with chapters divided
into Milk & Water, Oil, Flour and Desiccated.
Herbarium by Caz Hildebrand: A contemporary evolution of the traditional
herbarium, presented in a fresh way for a younger audience and a
new generation of cooks, Herbarium will expand readers'
knowledge, improve culinary skills and enhance their appreciation
of the incredible world of tastes offered by herbs. Each entry features a specially commissioned
illustration with texts that include the botanical name, place of
origin, varieties and areas where the herb is most commonly
The Official Dr. Who Cookbook by Joanna
Farrow: A must-have for any Whovian, containing dozens of wibbly-wobbly, timey-wimey recipes, The
Official Dr. Who Cookbook is the perfect accompaniment for
viewing parties. Many of the recipes are for dishes shaped like
characters from the show (Adipose Pavlova, for instance), but there
is no mention of fish sticks and custard in the previews.
The book is also out in the USA this month.
Iindexed magazine Olive presents three new "best of"
cookbooks this month. Each recipe in the stylish books features a
full-colour photograph so you know what you are aiming to create.
The first book is 100 of
the Very Best Vegetarian Meals, with delicious seasonal salads and soups, dairy-free
meals, and recipes for entertaining.
Next up is 100 of
the Very Best One Pot Recipes, which includes meat-free meals, chicken, beef, fish and puddings,
all requiring minimal fuss to prepared. Finally we have
100 of the Very Best 5:2 Diet Recipes, a
collection of recipes all under 500 calories (and some under
200). For the uninitiated, the 5:2 diet stipulates calorie
restriction for two non-consecutive days a week and unconstrained
eating the other five days.
by Aoife Hearne: Aoife is a familiar and trusted face for
Irish TV audiences. In her first cookbook, she brings together all
the recipes and practical advice you need to reach and maintain a
healthy weight. Aoife's focus is on developing sound eating habits
that benefit the whole family through delicious dishes that are
accessible rather than intimidating. As well as tempting
breakfasts, lunches and dinners, The Plan includes a section on
strategies for healthy living, with tips for preparing a weekly
meal plan, cooking ahead and other good habits to support long-term
AUSTRALIA and NEW
Salads + Other Classics from a Little Deli that Grew
by Linda Jones and Paul
Jones: From their popular Melbourne café/deli, Linda and
Paul share some of their popular dishes and the story of how a
little café became such a success. The recipes are a mix of modern
European and Middle Eastern food, including delicious sounding
dishes such as semolina porridge with rhubarb compote; suckling pig
and fennel lasagne and fig and mascarpone tartin.
Feed the Man
Meat: 70 Mantastic BBQ Recipes by Oscar
Smith: Just in time for Father's Day (in Aus and NZ). If you
think there's room for improvement - or just some fresh ideas, this
book is your guide to getting the absolute best out of your
grill-whether it's a modest charcoal bucket or a gas-burning beast
with all of the bells and whistles. There are chapters on chicken,
beef, lamb, pork, and seafood - even some non-meat recipes. And
desserts that work on the grill.
Without Meat by Richard Cornish: As a
food writer Richard Cornish ate a lot of meat - so much that he
decided to give up eating meat for a year while he examined what it
means to eat meat today. It was a bittersweet journey, but it
changed his body and his values and he hopes it changes the way we
look at our supermarket trollies and prepare the evening
meal. You can read his fascinating article about eating his
first meat for 12 months in a recent article in The
Cook: Maximum Taste, Zero Waste by Matt
Stone: One of Australia's brightest young chefs, Matt Stone
is a passionate advocate of zero-waste cooking and ethical food
-but not at the expense of producing great food. From a nourishing
breakfast, to quick weeknight meals or a feast for friends he shows
you how you can too. Including yoghurt-making, preserving,
pickling and fermenting.
Feel Great With 100 Recipes For Real Food You Will Love!
by Luke Hines: This is Luke's first solo cookbook
without his 'My Kitchen Rules' partner. He shows you how to prepare
meals made from nutrient-dense wholefoods, avoiding dairy and
sugar. From super-fast breakfasts to mid-week dinners - even
healthy versions of curries, burritos and burgers.
by Hetty McKinnon: Since relocating her popular
salad delivery business, Arthur Street Kitchen, from Sydney to
Brooklyn (open soonish, I believe) she self-published her first
cookbook Community for her beloved fans back home - which became a
best seller in Australia. Her new book includes more salad and
sweet recipes inspired from journeys through the Americas, the
Mediterranean, Asia, France. See dates for her Australian book tour
on the World
Calendar of Cookbook Events.
I Quit Sugar:
Kids' Cookbook by Sarah Wilson: Having
weaned us all off sugar (sort of!) now it's the kids turn.
Milk. Made.: A
Book About Cheese: How to Make it, Buy it and Eat it
by Nick Haddow: For anyone interested in the
production or just love eating cheese - this is a wonderful
reference guide for cheese and how some of the world's best cheeses
are made, with interviews with internationally recognized cheese
connoisseurs. Includes recipes on how to use cheese as well.
Change: 101 Famous Kiwis Share Their Favourite Recipes:
Celebrated NZ artist Dick Frizzell asked a wide range of NZ
celebrities to share their all-time favourite dishes in order to
raise money for 4 local charities. The result is a diverse
selection of recipes and intimate cooking stories, including some
great photography mostly taken inside each celebrity's own
Elbows Off the
Table, Please by Jo Seagar: When you're
wanting to cook or bake something delicious to show your
appreciation or for a special occasion, Jo's new book will give you
plenty of inspiration as she shares many of her favourite dishes.
See dates for her New Zealand book tour on the Calendar of
Asian-inspired family favourites by Brett McGregor:
Having spent a lot of time in Asia, Brett has developed great
recipes with Asian flavours that can be made easily for mid-week
meals as well as some more complex ones for special meals. Includes
recipes for salads, curries, soups, stir-fries and noodle dishes,
plus sweet treats.