Best selling cookbooks of 2016

Last month our friends at cookbook stores around the world gave us their picks for their favorite books of 2016. Now we asked them for their top sellers. We thought it would be interesting to compare the lists from specialist stores in the USA to that for all US sales from the publishing industry data company, Nielsen.  

Three authors had different books on last year's top seller lists - Ina Garten, Gina Homolka and Meredith Laurence (The Blue Jean Chef). And 4 books have been best sellers in both 2015 and 2016 - Food Lab, Pioneer Woman, Inspiralized and Thug Kitchen.

So to sell a lot of cookbooks you should have a TV show or popular blog, be a supermodel, swear a lot or tie-in to the current hot kitchen appliance. But, like last year, there is little intersection between the national bestsellers and those from specialist stores - only The Food Lab, Thug Kitchen and Appetites appear on both.

Please do remember when buying cookbooks to support your local cookbook store, if you are lucky enough to have one. You will miss it if it closes! Vancouver's much loved Barbara-Jo's Books to Cooks is closing at the end of February. Please don't let that happen to any more of these precious stores.

USA

Bestselling USA Cookbooks as supplied by Nielsen BookScan - Source:  Publishers Weekly

Cooking for Jeffrey1. Cooking for Jeffrey by Ina Garten
2. Cravings by Chrissy Teigen
3. The Pioneer Woman Cooks Dinnertime by Ree Drummond
4. Thug Kitchen: The Official Cookbook
5. Air Fry Everything by Meredith Lawrence
6. The Food Lab by J. Kenji López-Alt
7. Skinnytaste Fast and Slow by Gina Homolka
8. The Instant Pot Electric Pressure Cooker Cookbook by Laurel Randolph
9. Appetites: A Cookbook by Anthony Bourdain
10. Inspiralized by Ali Maffucci

 

Omnivore Books (San Francisco) - owner Celia Sack32 Yolks

1. 32 Yolks by Eric Ripert
2. The Basque Book by Alexandra Raij, Eder Montero & Rebecca Flint Marx
3. How to Bake Everything by Mark Bittman
4. Zahav by Michael Solomonov
5. The New Mediterranean Jewish Table by Joyce Goldstein
6. Tasting Rome by Katie Parla and Kristina Gill
7. Ten Restaurants That Changed America by Paul Freedman
8. Small Victories by Julia Turshen
9. Everything I Want to Eat: Sqirl by Jessica Koslow
10. Marbled, Swirled & Layered by Irvin Lin

 

Kitchen Arts & Letters (New York) - owners Nach Waxman &  Matt Sartwell La Bonne Table

1. 32 Yolks by Eric Ripert
2. La Bonne Table by Ludwig Bemelmans
3. The Wizard's Cookbook by Ronny Emborg
4. Chocolate: The Reference Standard by Georg Bernardini
5. Small Victories by Julia Turshen
6. Tasting Rome by Katie Parla and Kristina Gill
7. Dorie's Cookies by Dorie Greenspan
8. The Food Lab by J. Kenji López-Alt
9. Appetites: A Cookbook by Anthony Bourdain
10. Caldos/Broths by Ricard Camarena

 

The Book Larder (Seattle) - owner Lara Hamilton Red Rooster Cookbook

1. 32 Yolks by Eric Ripert
2. The Red Rooster Cookbook by Marcus Samuelsson
3. Dorie's Cookies by Dorie Greenspan
4. Zahav by Michael Solomonov
5. Bon Appétit - The Food Lover's Cleanse by Sara Dickerman
6. Run Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky
7. Amaro by Brad Thomas Parsons
8. How to Bake Everything by Mark Bittman
9. Danielle Walker's Against All Grain Celebrations
10. A Modern Way to Eat by Anna Jones

 

Powell's City of Books (Portland) - cookbook buyer Tracey T.

Portland Farmers Market Cookbook1. Portland Farmers Market Cookbook by Ellen Jackson
2. Good Food Great Medicine by Miles & Mea Hassell
3. The Elements of Pizza by Ken Forkish
4. Taste & Technique by Naomi Pomeroy
5. Appetites: A Cookbook by Anthony Bourdain
6. The Whole30 by Melissa & Dallas Hartwig
7. Thug Kitchen: The Official Cookbook 
8. Run Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky
9. The Love & Lemons Cookbook by Jeanine Donofrio
10. The Food Lab by J. Kenji López-Alt

 

The Cookbook Stall (Philadelphia) - owner Jill Ross

Zahav

1. Zahav by Michael Solomonov and Stephen Cook
2. Vedge by Rich Landua and Kate Jocoby
3. The Reading Terminal Market Cookbook, 2nd Edition by Anna Hazan and Irina Smith
4. Philadelphia Cooks Italian by Celeste A. Morello
5. Naturally Sweet Food in Jars by Marisa McClellan
6. V Street by Rich Landua and Kate Jocoby
7. The New Cocktail Hour by André & Tenaya Darlington
8. The Gefilte Manifesto by Jeffrey Yoskowitz & Liz Alpern
9. Philadelphia Chef's Table by April White
10. Food in Jars by Marisa McClellan

 

Read It and Eat (Chicago) - owner Esther Dairiam

Small Victories

1. Small Victories by Julia Turshen
2. The Red Rooster Cookbook by Marcus Samuelsson
3. Dorie's Cookies by Dorie Greenspan
4. The Love & Lemons Cookbook by Jeanine Donofrio
5. The Adventures of Fat Rice by Abe Conlon, Adrienne Lo, & Hugh Amano
6. Molly On The Range by Molly Yeh
7. Sweet Sugar, Sultry Spice by Malika Ameen
8. More Mexican Everyday by Rick Bayless
9. Cooking Like A Master Chef by Graham Elliot
10. Indian for Everyone by Anupy Singla

 

 

Kitchen Witch Cookbooks (New Orleans) - owners Debbie Lindsey and Philipe LaMancusa

Good Time Eatin' in Cajun Country

1. Good Time Eatin' in Cajun Country by Donna Simon
2. Chef Paul Prudhomme's Louisiana Kitchen
3. The Art of Eating by M.F.K. Fisher
4. Italian Regional Cooking by Ada Boni
5. Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin
6. In the Land of Cocktails by Ty Adelaide Martin & Lally Brennan
7. Simply French by Patricia Wells
8. An Invitation to Indian Cooking by Madhur Jaffrey
9. Casual Cooking by Michael Chiarello
10. Chez Panisse Desserts by Lindsey R. Shere

 

CANADA

Barbara-Jo's Books to Cooks (Vancouver) - owner Barbara-Jo McIntosh

British Columbia from Scratch

1. British Columbia From Scratch by Denise Marchessault
2. The French Chef in America by Alex Prud'Homme
3. Taste of Persia by Naomi Duguid
4. CinCin by Andrew Richardson
5. East Van Foodie by Brad Hill & Chris Dagenais
6. French Country Cooking by Mimi Thorisson
7. Appetites: A Cookbook by Anthony Bourdain
8. Dorie's Cookies by Dorie Greenspan
9. Taste & Technique by Naomi Pomeroy
10. Simple by Diana Henry

 

Good Egg (Toronto) - owner Mika Bareket

Simple by Diana Henry

1. Simple by Diana Henry
2. Dorie's Cookies by Dorie Greenspan
3. Taste of Persia by Naomi Duguid
4. Food52: A New Way to Dinner by Amanda Hesser & Merrill Stubbs
5. Appetites: A Cookbook by Anthony Bourdain
6. Simple by Jean-François Mallet
7. Dandelion and Quince by Michelle McKenzie
8. New Vegetarian by Alice Hart
9. Everything I Want to Eat: Sqirl by Jessica Koslow
10. Classic German Baking by Luisa Weiss

 

Appetite for Books (Montreal) - owner Jonathan Cheung

Montreal Cooks

1. Montreal Cooks by Jonathan Cheung and Tays Spencer
2. It's All Easy by Gwyneth Paltrow
3. Made in Quebec by Julian Armstrong 
4. Zahav by Michael Solomonov
5. Gjelina by Travis Lett
6. Taste of Persia by Naomi Duguid
7. The Silver Platter by Daniella Silver & Norene Gilletz
8. The Love & Lemons Cookbook by Jeanine Donofrio
9. Vegetarian India by Madhur Jaffrey
10. Salad Love by David Bez

 

The Cookbook Co. Cooks (Alberta) - owner Gail Norton

List not yet received

 

AUSTRALIA

Scrumptious Reads (Brisbane) - owner Julie Tjiandra

Octaphilosophy

1. Octaphilosophy by André Chiang
2. Smith & Daughters by Shannon Martinez and Mo Wyse
3. Lamingtons & Lemon Tart by Darren Purchese
4. Neighbourhood by Hetty McKinnon
5. Australian Fish & Seafood Cookbook by John Susman, Anthony Huckstep, Sarah Swan & Stephen Hodges
6. Best Kitchen Basics by Mark Best
7. The Cook's Table by Stephanie Alexander
8. Appetites: A Cookbook by Anthony Bourdain
9. Gather by Gill Meller
10. River Cottage A to Z Ingredients by Hugh Fearnley-Whittingstall et al

 

EUROPE

De Kookboekhandel (Amsterdam, Netherlands) - owner Jonah Freud

Rijksmuseum Cookbook

1. The Rijksmuseum Cookbook by Jonah Freud
2. BBQ Bijbel van Julius Jaspers
3. The Nordic Cookbook Magnus Nilsson
4. Vegarabia [New Feast] by Greg and Lucy Malouf
5. De Banketbakker by Cees Holtkamp & Jonah Freud
6. Uit de oven van van Boven by Yvette van Boven
7. Groot Aziatisch kookboek [The Complete Asian Cookbook] by Charmaine Solomon
8. Een nieuwe manier van koken [A Modern Way to Cook] by Anna Jones
9. Over Rot by Meneer Wateetons
10. The Amsterdam Gourmet by Jonah Freud & Cijn Prins

Best of the best cookbooks list 2016

cookbook collage 

Each year, Jane collects the "best cookbooks of 2016" lists from a wide variety of sources, ranging from television to radio to bloggers to newspapers - over 300 lists in total. After aggregating and ranking nearly one thousand books, Jane compiles the winners into  EYB's "Best of the Best" cookbooks of 2016.

After a few years of crushing the competition, Yotam Ottolenghi did not release a cookbook, opening the field up to others. This year's top cookbook was a baking book: Dorie's Cookies by the inimitable Dorie Greenspan. Check out the Best of the Best page for all the other winners plus charts from the UK, Canada and Australia/NZ. There are also specialist charts for Vegetarian & vegan books, Drinks books and Food writing books.

Among the top 10, Diana Henry's book is on the most Member Bookshelves (250 for the US edition, 218 for the UK edition). Ina Garten follows with Cooking for Jeffrey found on 235 Bookshelves. Dorie's book resides on 215 Bookshelves so far, although all of these numbers are sure to grow in the months ahead. Compare these numbers to the whopping 5,215 Members who own Plenty and you can see why Ottolenghi dominated the cookbook lists of the past few years.

In all, there 930 cookbooks on our list, though more than half received just one vote. See the complete coterie of cookbooks on the 2016 Best Cookbooks page. How did your favorite books do? Do you know of any great books that aren't on the list?

The best cookbooks of 2016 by the experts

Who knows cookbooks better than the owners of specialist cookbook stores? They stock and sell thousands of cookbooks and because their stores are focused on food and drink books, they are true experts.  They read the books, cook from them and then share their knowledge with their customers.  When shopping for cookbook gifts this holiday season, think about supporting your local bookstore.  

We asked for favorite cookbooks of 2016 lists from the cookbook stores that feature in our directory.  All these lists will be included in our Best of the Best list, which is being unveiled shortly. 

USA

Omnivore Books - owner Celia SackAll Under Heaven

All Under Heaven by Carolyn Phillips
Clean Soups by Rebecca Katz
Far Afield by Shane Mitchell
Five Morsels of Love by Archana Pidathala
Land of Fish and Rice by Fuchsia Dunlop
My Two Souths by Asha Gomez
The New Mediterranean Jewish Table by Joyce Goldstein
Small Victories by Julia Turshen
Taste of Persia by Naomi Duguid
The Saffron Tales by Yasmin Khan


Kitchen Arts & Letters - Matt Sartwell

Dorie's Cookies

Dorie's Cookies by Dorie Greenspan
All Under Heaven
 by Carolyn Phillips
Bowl by Lukas Volger
Far Afield by Shane Mitchell 
Land of Fish and Rice by Fuchsia Dunlop 
Simple by Diana Henry
The Spice Companion by Lior Lev Sercarz
Taste & Technique by Naomi Pomeroy
Taste of Persia by Naomi Duguid 
Tasting Rome by Katie Parla and Kristina Gill

 


The Adventures of Fat RiceRead It and Eat - owner Esther Dairiam

The Adventures of Fat Rice by Abe Conlon, Adrienne Lo, & Hugh Amano
¡Cuba! by Dan Goldberg & Andrea Kuhn
Red Rooster Cookbook by Marcus Samuelsson
Far Afield by Shane Mitchell
Dinner At The Long Table by Andrew Tarlow & Anna Dunn
Marbled, Swirled, and Layered by Irvin Lin
Sweet Sugar, Sultry Spice by Malika Ameen
Taste & Technique by Naomi Pomeroy
Dorie's Cookies by Dorie Greenspan
Molly On The Range by Molly Yeh

 

 
 

Simple by Diana HenryBook Larder - owner Lara Hamilton

Simple by Diana Henry
Amaro by Brad Thomas Parsons
Stir, Sizzle, Bake by Charlotte Druckman
Small Victories by Julia Turshen
Art of the Pie by Kate McDermott
Land of Fish and Rice by Fuchsia Dunlop
Big Food Big Love by Heather Earnhardt
Classic German Baking by Luisa Weiss
Scandinavian Comfort Food by Trine Hahnemann
Dandelion & Quince by Michelle McKenzie

 

 

Big Food Big LovePowell's City of Books - cookbook buyer Tracey T.

Big Food Big Love by Heather Earnhardt
Crisps Cobblers Custards & Creams by Jean Anderson
Deep Run Roots by Vivian Howard
Dorie's Cookies by Dorie Greenspan
Food with Friends by Leela Cyd
Minimalist Baker Everyday Cooking by Dana Shultz
Red Rooster the Cookbook by Marcus Samuelsson
The Short Stack Cookbook by Nick Fauchald
Small Victories by Julia Turshen
Vegan Vegetarian Omnivore by Anna Thomas

 

Land of Fish & RiceThe Cookbook Stall - owner Jill Ross

Land of Fish and Rice by Fuchsia Dunlop
The Gefilte Manifesto
by Jeffrey Yoskowitz and Liz Alpern
Everything I Want to Eat by Jessica Koslow
Taste of Persia by Naomi Duguid
The New Cocktail Hour by Andre and Tenaya Darlington
The Adventures of Fat Rice by Abe Conlon, Adrienne Lo, & Hugh Amano
Poole's: Recipes and Stories from a Modern Diner by Ashley Christensen
Eat In My Kitchen by Meike Peters
Thug Kitchen 101 by Thug Kitchen
Molly on the Range by Molly Yeh

 

 

 

The Book of SpiceKitchen Witch Cookbooks - owners Debbie Lindsey and Philipe LaMancusa

The Book of Spice by John O'Connell
On the Coast
by Troy Gilbert
Today's Bayou Kitchen by Ty Cobb
The Complete Book of Pork by Philip Hasheider
A La Mode by Bruce Weinstein and Mark Scarbrough
Thug Kitchen 101
Oh She Glows Every Day by Angela Liddon
The Book of Latin American Cooking by Elisabeth Lambert Ortiz
The New Indian Family Kitchen by Anjali Pathak
Cooking on Purpose by Diana Riley 

 

 

 

CANADA

Taste of PersiaGood Egg - owner Mika Bareket

Taste of Persia by Naomi Duguid
Simple by Diana Henry
Land of Fish and Rice by Fuchsia Dunlop
Dorie's Cookies by Dorie Greenspan
Lucky Peach Presents Power Vegetables by Peter Meehan
Food52: A New Way to Dinner by Amanda Hesser & Merrill Stubbs
Small Victories by Julia Turshen
Classic German Baking by Luisa Weiss by Luisa Weiss
Everything I Want to Eat: Sqirl by Jessica Koslow
Simple: The Easiest Cookbook in the World by Jean-Francois Mallet

 

 

Taste & TechniqueAppetite for Books - owner Jonathan Cheung

Taste & Technique by Naomi Pomeroy
Simple by Diana Henry
Land of Fish and Rice by Fuchsia Dunlop
Sous Vide at Home by Lisa Q. Fetterman
Food52: A New Way to Dinner by Amanda Hesser & Merrill Stubbs
Taste of Persia by Naomi Duguid
Red Rooster Cookbook by Marcus Samuelsson
The Adventures of Fat Rice by Abe Conlon, Adrienne Lo, & Hugh Amano
Martha Stewart's Vegetables by Martha Stewart
Cooking for Jeffrey by Ina Garten

 

 

 

Classic German BakingBarbara-Jo's Books to Cooks - owner Barbara-Jo McIntosh

Classic German Baking by Luisa Weiss
Le Manoir aux Quat'Saisons by Raymond Blanc
Classic Koffmann by Pierre Koffmann
Taste & Technique by Naomi Pomeroy
30 Ingredients by Sally Clarke
Dandelion and Quince by Michelle McKenzie
A-Z of Eating by Felicity Cloake
Simple by Diana Henry
Taste of Persia by Naomi Duguid
The British Table by Colman Andrews

 

 

Flapper PieThe Cookbook Co. Cooks - owner Gail Norton

Flapper Pie and a Blue Prairie Sky by Karlynn Johnston
Appetites
 by Anthony Bourdain
Taste & Technique by Naomi Pomeroy
The Baker in Me by Daphna Rabinovitch
Vij's Indian by Meeru Dhalwala & Vikram Vij 
Batch by Joel MacCharles and Dana Harrison
Best of Bridge : The Family Slow Cooker Cookbook
Taste of Persia by Naomi Duguid
Oh She Glows Every Day by Angela Liddon

 

 

AUSTRALIA

Lamingtons & Lemon TartScrumptious Reads - owner Julie Tjiandra

Lamingtons & Lemon Tart by Darren Purchese
Smith & Daughters by Shannon Martinez and Mo Wyse
Neighbourhood by Hetty McKinnon
Australian Fish & Seafood Cookbook by John Susman, Anthony Huckstep, Sarah Swan & Stephen Hodges
Best Kitchen Basics by Mark Best
The Cook's Table by Stephanie Alexander
Dorie's Cookies by Dorie Greenspan
Land of Fish and Rice by Fuchsia Dunlop
Everything I Want to Eat: Sqirl by Jessica Koslow
Simple by Diana Henry

 

Books for Cooks - owner Tim White

Selections not yet received

 

NEW ZEALAND

AppetitesCook the Books - owner Felicity O'Driscoll

Appetites by Anthony Bourdain
River Cottage A to Z
by Hugh Fearnley-Whittingstall
The Cook's Table by Stephanie Alexander
Everything I Want to Eat: Sqirl by Jessica Koslow
The Short Stack Cookbook by Nick Fauuchald & Kaitlyn Goalen
Around the World in 80 Dinners by Janne Appelgren & Joanna Savill
Istanbul Cult Recipes  by Pomme Larmoyer
French Country Cooking by Mimi Thorisson
Menus by Australian Gourmet Traveller
The Monocle Guide to Drinking and Dining
 

EUROPE

Books for Cooks (London) - owner Eric Treuille

Selections not yet received

 

The Rijksmuseum CookbookDe Kookboekhandel (Netherlands) - owner Jonah Freud

The Rijksmuseum Cookbook by Jonah Freud
Bon Appétit by François-Régis Gaudry
Keukendagboek 2 [The Kitchen Diaries 2] by Nigel Slater
Bonen! by Joke Boon
China the Cookbook by Kei Lum Chan and Doria Fon Chang
De Mijne is de Beste: Het Stoofvleesboek by Filip Jans and Carl Surmont
Solo Food by Janneke Vreugdenhil
Lessen in Lekkers by Mac van Dinther and Rein Janssen
Groot Aziatisch kookboek [The Complete Asian Cookbook] by Charmaine Solomon
Sensationele salades [Savour: Salads for All Seasons] by Peter Gordon

 

 

 

Bart's Fish TalesCook + Book (Netherlands) - owner Riejanne Schimmel

Bart's Fish Tales by Bart van Olphen
Sensationele salades [Savour: Salads for All Seasons] by Peter Gordon
Greek by George Calombaris
Polska by Zuza Zak
Vuur + ijs (Fire + Ice) by Darra Goldstein
Life in Balance by Donna Hay
Simple Food by Sergio Herman
Gone Fishing by Mikkel Karstad
The Nordic Kitchen by Claus Meyer
De Mijne is de Beste: Het Stoofvleesboek by Filip Jans and Carl Surmont

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Author interview with Angela Liddon

Angela LIddonFor the past 6 years, award-winning blogger Angela Liddon has shared energizing, plant-based recipes on her blog Oh She Glows. Her goal is to inspire you to embrace more plant-based foods in your diet without feeling the least bit deprived. After publishing a successful first cookbook (The Oh She Glows Cookbook), Liddon decided to write a follow-up. This second book, Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes, has just hit bookstores. (Enter our contest for your chance to win a copy.) We caught up with Angela to ask her a few questions and to get recipe excerpts from the book: 

What inspired you to start your blog?

Back in 2008 - at a time when I was unhappy with my career as a researcher and needed a fun, creative outlet to distract myself - I started my blog, Oh She Glows. I quickly fell head over heels in love with it, and discovered a passion for recipe creation and food photography that, to be honest, I never really expected to find! Eventually, blogging became my full-time job; I'm beyond grateful every day that  I decided to take that leap. It's been an amazing journey and I'm so excited for what's to come in the future.

What inspired you to write your second cookbook?

In 2014 my husband, Eric, and I welcomed a baby girl into our family, and life got busier than ever. My fast-paced lifestyle as a business owner and new mother was a huge inspiration for my second cookbook, Oh She Glows Every Day. I rely on so many speedy recipes these days and am always looking for ways to simplify meals. Oh She Glows Every Day features over 100 of my favourite go-to plant-based recipes that are delicious, wholesome, and accessible. I provide my best tips and tricks for saving time in the kitchen, how to make recipes your kids will love, and how to stock a plant-based pantry. My goal is to make my recipes as easy as possible while still knocking it out of the park in the flavour department.

How does Oh She Glows Every Day differ from The Oh She Glows Cookbook?

While my recipes continue to feature nutritious, whole food ingredients that make you feel energized and satisfied, with Oh She Glows Every Day the focus really shifts toward providing recipes that are allergy-friendly, as well as a nice mix of every day and more elaborate dishes for special occasions. I truly think there is something for everyone. 

What is your advice for working moms?

I think becoming a mom has reinforced something I have strongly believed in for a while: healthy eating doesn't have to be perfect all the time.  It's not possible or practical to expect that. Sometimes, you have to rely on a bowl of cereal or takeout for dinner … and that's okay! And sometimes, you need to indulge a little in order to stay sane and balanced (leftover pie for breakfast, anyone?). I simply aim to enjoy healthy, wholesome foods as much as I can, while knowing not every day will be picture perfect.

What are your favorite recipes in the new book?

It changes day to day, but some of my favourite dishes in the new book include my Protein Power Rainbow Quinoa Salad, Salted Chocolate Hemp Shake, Crispy Smashed Potatoes, Creamy Thai Carrot Sweet Potato Soup, Fusilli Lentil-Mushroom Bolognese, Oh Em Gee Veggie Burgers, and Ultimate Flourless Brownies.

What was the hardest part about writing this book?

One of the hardest parts was juggling my family life (I started the book when my daughter was only 3 months old) and work life. There were many long nights of working on this book after my daughter went to bed. I'm so grateful for all the amazing people who helped bring this book to life, including a huge group of dedicated recipe testers, as I wouldn't have been able to do it all on my own.


chocolate macaroonsChocolate-Dipped Vanilla Bean Macaroons

VEGAN, GLUTEN-FREE, SOY-FREE OPTION, GRAIN-FREE, FREEZER-FRIENDLY
MAKES 13 LARGE MACAROONS
PREP TIME: 15 MINUTES
BAKE TIME: 25 TO 30 MINUTES
FREEZE TIME: 20 MINUTES

This is what I like to call macaroon perfection! It's the go-to quick-and-easy dessert that I pop in the oven before company comes over. Not only does everyone go nuts over the macaroons, but they fill the house with a delicious vanilla, cinnamon, and almond scent as they bake. The macaroons have achieved "in the vault" status in our household. My secret is slow baking the macaroons at a very low oven temperature to ensure that the delicate coconut and almonds don't burn before the interior is baked. Drizzle them in melted dark chocolate for the ultimate treat. Be sure to use melted coconut butter and not coconut oil in this recipe. The coconut butter is necessary for proper binding, and coconut oil will not work in this recipe.

Ingredients:

1 cup (250 mL) raw almonds, ground into a fine meal
1 1/2 cups (375 mL) unsweetened shredded coconut
1/2 teaspoon plus 1/8 teaspoon (2.5 mL) fine sea salt
1/2 teaspoon (2 mL) ground cinnamon
1/2 cup (125 mL) pure maple syrup
1/4 cup (2 ounces/60 g) Homemade Coconut Butter or store-bought, melted
1 teaspoon (5 mL) pure vanilla extract
1 vanilla bean, seeds scraped, or 1/4 teaspoon (1 mL) pure vanilla bean powder
3 1/2 ounces (100 g) non-dairy dark chocolate
1 teaspoon (5 mL) virgin coconut oil

Directions:

1. Preheat the oven to 275°F (140°C). Line a baking sheet with parchment paper. Line a large plate with parchment paper.

2. In a large bowl, stir together the almond meal, shredded coconut, salt, cinnamon, maple syrup, melted coconut butter, vanilla extract, and vanilla bean seeds until thoroughly combined. The dough will be thick and sticky.

3. With a 2-tablespoon (30 mL) retractable cookie scoop, scoop a ball of dough and pack it in so the top is flat. Release the dough onto the prepared baking sheet. Repeat with the rest of the dough, setting the macaroons about 2 inches (5 cm) apart on the baking sheet.

4. Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.

5. Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.

6. In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth. (Alternatively, melt them together in a small pot over low heat, stirring frequently.) Turn off the heat.

7. Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.

8. Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.

9. Store leftover macaroons in an airtight container in the fridge for up to 1 week. You can also wrap the macaroons in foil, place them in an airtight container or freezer-safe zip-top bag, and freeze for up to 1 month.

Make it soy-free: Use a soy-free non-dairy chocolate, such as Enjoy Life brand.


creamy thai soupCreamy Thai Carrot Sweet Potato Soup

VEGAN, GLUTEN-FREE, SOY-FREE OPTION, GRAIN-FREE, FREEZER-FRIENDLY
MAKES 8 CUPS (2 L) (4 SERVINGS)
PREP: 25 MINUTES
COOK TIME: 20 TO 26 MINUTES

This is my favorite blended soup, and we've been making it once a week during the fall and winter seasons. It's "in the vault," as we like to say! The soup shows off the flavor of red curry paste, an authentic Thai ingredient. It's warm and spicy, but not overpowering, and it's usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant! The soup also boasts a rich, thick texture, which makes it very comforting as the weather turns cooler. If you don't have any almond butter, feel free to use peanut butter instead. It's also fantastic served with a scoop of cooked rice on the bottom of the bowl to make it heartier.

Ingredients:

FOR THE SOUP
1 tablespoon (15 mL) virgin coconut oil
2 cups (500 mL) diced sweet onion
2 cloves garlic, minced
1 tablespoon (15 mL) minced fresh ginger
2 tablespoons (30 mL) red curry paste
4 cups (1 L) low-sodium vegetable broth, plus more if needed
1/4 cup (60 mL) raw almond butter
3 cups (750 mL) diced peeled carrots (1/2-inch/1 cm dice)
3 cups (750 mL) diced peeled sweet potatoes (1/2-inch/1 cm dice)
1/2 teaspoon (2 mL) fine sea salt, plus more to taste
1/4 teaspoon (1 mL) cayenne pepper (optional)
Freshly ground black pepper

TOPPING SUGGESTIONS
Minced fresh cilantro
Roasted Tamari Almonds (page 263)
Fresh lime juice

Directions:

1. In a large pot, melt the coconut oil over medium heat.

2. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

3. Stir in the curry paste.

4. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). Stir until combined.

5. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.

6. Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)

7. Return the soup to the pot and season with salt and black pepper. If desired, you can thin the soup out with a bit more broth if it's too thick for your preference. Reheat if necessary.

8. Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.

Make it soy-free: Prepare the Roasted Tamari Almonds with coconut aminos instead of tamari.

Roasted Tamari Almonds

VEGAN, GLUTEN-FREE, SOY-FREE OPTION, OIL-FREE, GRAIN-FREE
MAKES 1/2 CUP (125 ML)
PREP TIME: 5 MINUTES
COOK TIME: 9 TO 12 MINUTES

This salty, crunchy, nutty topping is downright addictive! Finely chopped almonds are seasoned with low-sodium tamari and then roasted until they're golden and fragrant. After they cool, the almonds transform any soup, stew, or salad into something extra special. I love them on top of my Creamy Thai Carrot Sweet Potato Soup (page 141), Every Day Glow salad (page 115), or Thai Crunch Salad (page 101)-but I've been known to enjoy them by the handful, too! They are also the perfect topping for any vegan bowl or salad recipe. A note for those of you with soy allergies: Low-sodium tamari is the most flavorful seasoning option, but if you're allergic to soy, you can use coconut aminos instead. Add a pinch of salt if the almonds taste a bit flat.

Ingredients:

1/2 cup (125 mL) raw almonds, finely chopped
1 tablespoon plus 1 teaspoon (20 mL) low-sodium tamari or coconut aminos

Directions:

1. Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.

2. In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.

3. Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.

4. Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.

Make it soy-free: Use coconut aminos instead of tamari.

Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photographs copyright © 2016 by Ashley McLaughlin.

A big milestone and a new feature

50,000 Online Recipes from Cookbooks!

We passed a huge milestone this month! As I hope you are aware, we link to cookbook and magazine recipes reproduced online if they have been reproduced with the publisher's permission. And this month we reached 50,000 online recipes from cookbooks. The cookbooks indexed by EYB contain an average of 193 recipes, so this is like an extra 260 cookbooks in your collection (without all the space they would take up). Of course, there's nothing like actually owning the book, but this is a great way to sample those you might be interested in purchasing.

You can add individual cookbook online recipes to your Bookshelf or you can just use the Library Online recipe filter for books when searching for a recipe. One caveat - your searches may be slower when you add thousands of individual online recipes to your Bookshelf. For faster results, search our entire online recipe collection in the Library and use filters to narrow your search.

Many cookbooks have large portions of their content online, especially if the book is derived from a newspaper column, a magazine or is linked to a TV show. To see only recipes available in an individual book, click the book title, then click "Search this book for recipes" at the top. Now filter the recipe index by the Online filter at top right. An example is Plenty by Yotam Ottolenghi where 94 recipes out of the 128 in the book have links to The Guardian newspaper (where the recipes were first published). Similarly, Barefoot Contessa Back to Basics has 88 of its 99 recipes available on the Food Network website (many with videos, which are all marked in the EYB index with a TV set icon).

Online recipes

 

My Bookshelf - Notes and Reviews

The other news is that we have added a new feature. A short while ago we added a Notes/Reviews tab to the Library where you can see all Notes (comments by EYB members) and Reviews (external reviews). Now we have added the same tab to your Bookshelf where you can see all Notes and Reviews that relate to the books, magazines and recipes that you own. You are also now able to see all your Personal Notes.

Author interview with Kristin Donnelly

Kristin DonnellyFood & Wine-editor-turned-freelance-writer Kristin Donnelly calls her blog Eat Better Drink Better because that's what she aims to do most days. By better, Kristin isn't referring to some unattainable, lofty goal, but rather she means tastier, often healthier and more sustainable cooking. Kristin continues to write and develop recipes for Food & Wine as well as publications like Every Day with Rachael Ray, Prevention, Women's Health, Epicurious and Today.com. She has just published her first cookbook, Modern Potluck.( Enter our contest for your chance to win a copy of the book). Kristin answered EYB's questions about Modern Potluck:

How did you come up with the idea for this book?

I came up with it when my daughter was a year-and-a-half old and I realized I barely had a social life. Going out to eat had become too expensive (with needing to hire a sitter and all) and hosting dinner parties had become too cumbersome. I realized the solution to my problem was the potluck. I could make a dish and get a whole meal in return while hanging out with friends. Traditional potluck food, however, was in serious need of an update. So I came up with the idea to create recipes for potlucks that were more in line with the way many of us eat (or aspire to eat). That is to say, more vegetables; more global ingredients; lighter, brighter flavors.

When hosting a potluck do you believe in a free-for-all or do you make sure the dishes being brought by guests are well balanced (so you don't end up with three pasta salads!)?

In an ideal world, things are balanced. I went to a potluck recently, however, that was a free-for-all. Yes, there were three or four tomato salads, but it is the season!

With so many different dietary restrictions these days when cooking for a crowd - gluten-free, dairy-free, allergies, vegan, vegetarian, etc - how were you able to take all those into account with your recipes?

With each recipe, I started with an idea of something I wanted to do. For example, an oven-fried chicken that could be serve cold. My first goal was to make it delicious. Then, I tested a version with flour and another gluten-free version with rice flour and realized they both were tasty, so I give readers the choice. That's how it worked-I started with the goal of making something delicious. If it fit into a restricted diet (or could be easily adapted), even better.

What is the recipe that you are most often asked for when you take the dish to a potluck?

I don't have a specific recipe, but I tend to make very good grain salads and people always want the recipe afterwards.

What tips about transportation do you have in the book?

I think it's important that people think about temperature of food, so if a dish should be served cold, or needs to stay chilled for as long as possible for safety reasons, I advise people transport dishes in a cooler. If they're hot and meant to be serve hot, I talk about how wrapping casserole dishes in newspaper and blankets insulates them quite well. One particularly challenging dish is deviled eggs. I like to put all of the halved egg whites in a container and the filling in a resealable plastic bag. Then I snip the corner off the bag and pipe in the filling.

Have you ever had any disasters when transporting food to a potluck?

I once made a caviar tart from Gourmet magazine and didn't realize how much lumpfish roe bled off its color. It turned the eggs an unappealing gray color.

What are your etiquette rules for taking food to a potluck (like don't turn up expecting oven space without checking first with the host)?

If you need to do anything to prep your dish, whether reheat it, transfer to a platter, have serving tongs, you should ask the host first. Also, I think guests should try their best to take their serving bowls or platters home.

What do you think the rules on leftovers should be at a potluck - do they go home with the cooks or are they left for the host?

I think it's case by case, honestly. Since it's nice for guests to take home their bowls or platters, sometimes it's easiest for them to take home their leftovers as well. If a host thinks there's going to be a tremendous amount of food, it's not a bad idea to have take-out containers or plastic bags on hand some people can easily take home food.

August 2016 cookbook roundup

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.

USA

cookbook collageVictuals: 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.

cookbook collageDandelion 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 prep time.

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.

Run 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.

cookbook collageCast-Iron 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.

Bread 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.

Fall 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 fall.     

Gluten-Free for 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.

cookbook collageBubbe 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.

The 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.

One 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 prepare.

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 full-color photography.A Square Meal

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 Tastes Like ChickenBird 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.

CANADA

Araxi: Roots to ShootsAraxi: 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 cooking.The Baker in Me

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.

 

UK

cookbook collageThe Palomar 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.

cookbook collageCurry 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 showstoppers.

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.

cookbook collageKyle 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.

cookbook collageHerbarium 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 grown.

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.

IRELAND

The PlanThe Plan 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 healthy eating.



AUSTRALIA and NEW ZEALAND

cookbook collageAlimentari: 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.

My Year 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 Australian.

The Natural 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.

cookbook collageEat Clean: 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.

Neigbourhood 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.  Good luck!

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.

cookbook collageCooking 4 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 kitchen.

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 Events.

Chop Chop: 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.

A passion for Rome and its food

Leonardo Vignolis cacio e pepe

Kristina Gill is the food and drinks editor at DesignSponge.com, a home and lifestyle site with over 1.2 million readers per month. Her original recipes, and those she hand-selects from celebrated authors, chefs, and readers have appeared weekly as the "In the Kitchen With" column since 2007. She is also a food and travel photographer. Kristina transferred to Rome in 1999 after earning her BA from Stanford and her MA from Johns Hopkins SAIS. She recently teamed up with Rome expert Katie Parla to write Tasting Rome. (Enter our contest for your chance to win a copy of the book.) Part cookbook, part travel memoir, Tasting Rome transports all of the flavors of Rome into your kitchen. Kristina shared with us the story of how the book came about:

Tasting Rome is truly the culmination of over three decades of a passion for a city and for food as a traceable history of its people. My first visit to Rome was part of a family trip when I was in middle school. I studied in Italy for two years during undergraduate and graduate school, in Florence and Bologna respectively, followed by an internship in Rome. All of my summers during undergrad I spent in Rome and visiting friends in other areas of Italy. I had already developed a passion for cooking and baking, so visiting different regions was fascinating to me because the type of food also varied- something we don't always experience in the United States. When I finally moved to Rome for work, I had already spent so much time here and had such a vast support network, the transition was not too difficult. Eating, however, was often in restaurants or with friends' families, so I didn't cook much at home in the first two years. I had already done all of that while I was a student, learning from my friends' mothers.

Once I met the man who later became my husband, as stereotypical as it may sound, I began to cook again. For some crazy reason, I wanted his mother to feel as though her son were in good hands. I passed the test! We entertained a lot and all of our friends were enthusiastic about meals at our place. I started to keep track of recipes, and collect even more. Specifically, I started to collect recipes from taxi drivers whenever I took a taxi to meetings across town. It seemed that food was what they all wanted to talk about on these long rides and they all knew how to cook! They could explain their recipes in great detail, including alerting to possible pitfalls in the preparation process. There was also a lot of 'folklore' involved about recipe origins that I had heard not just from the Roman taxi drivers, but from many Romans since I had been living there. After I had collected a little over one hundred recipes, it seemed logical to try to form them into a Roman cookbook.

Drawing on the work I had done as the Food and Drinks editor at Design*Sponge for five years at that point, and previous cooking experience and familiarity with Roman cuisine, I had a very clear vision of what I wanted to the book to be. Italians are rightfully quite protective of their food, so I wanted this to pass the scrutiny of Romans. I wanted it to be visually about the whole city, not just the tourist areas. I wanted it to dispel any myths about the dishes and their origins. Identifying an equally passionate co-author who knew the food history of Rome, old and new, and could ensure that the recipes adhered to tradition and accurately reflected the city's cuisine was the missing piece. All of these elements came together to make Tasting Rome the book that it is. It is history, recipes, and coffee-table book rolled into one. I am fortunate to have been able to develop recipes for and photograph such a book!

Photo of Leonardo Vignoli's cacio e pepe (Cacio e pepe di Leonardo Vignoli) from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill

New cookbook to aid Greek food relief organization

A Taste of GreeceReleased earlier this summer, the new book A Taste of Greece is more than just a cookbook. In addition to featuring fantastic time-honored recipes, it is also a fundraiser for a Greek food relief organization that is facing an ever-increasing need due to the refugee crisis.

The cookbook represents a collaborative effort between HRH Princess Tatiana, who has made Athens her home since 2013; Diana Farr Louis, a New Yorker who first came to Greece in 1963; and the Athens-based NGO Boroume ("We Can"). Founded in 2011, Boroume is the only nonprofit organization in Greece dedicated to reducing food waste and fighting malnutrition at the same time, by creating networks of food donors and receivers throughout the country. You can find more information about Boroume in a recent Paste Magazine article. 

A Taste of Greece brought together well-known personalities from across the world - including EYB Member Laurie Constantino (tasteslike) - who all share a special bond with this ever fascinating Mediterranean country. The contributors have chosen to share their favorite local food recipes to give life to their personal connection with Greece and shed light on the nation's multifaceted appeal. The recipes that Laurie contributed are Pastitsio with Greens (vegetarian), Mushroom Stifado (vegan), and Salmon Kleftiko (cooked in foil packet). You can find the Mushroom Stifado recipe in a review of the cookbook.

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