Tuscany by Katie and Giancarlo Caldesi

In 1997 restaurateur, Giancarlo Caldesi met artist, Katie. He fell in love with her painting and she with his pasta. They now sit at the helm of two restaurants, Caffé Caldesi and Caldesi in Campagna, run a busy cookery school, have authored a library of cookery books and have two sons. 

The cooking couple's latest title, Tuscany: Simple Meals and Fabulous Feasts from Italy is a welcomed addition to my library which contains all of their cookbooks. Each month, I would buy an older title until I had them all. I tend to do that when I find an author(s) I love. Just a heads up, their next title, The Long and the Short of Pasta  will be published this Fall and is a compilation of their favorite pasta dishes from earlier titles. See our  for a look inside this upcoming release. 

Tuscany takes readers on a culinary journey through a Tuscan day. Breakfasts are thoughtful and planned out, lunch often eaten at home with family, and weekend dinners a feast. The Caldesis' share their knowledge as if we are their students but deliver the instructions and recipes as if we were their family. The ultimate teachers, they leave nothing to chance - sharing with us tips and tricks from how to make a cartoccio, a parcel constructed of cooking paper that traps the flavors and juices of those ingredients carefully placed within, to how to store low-sugar preserves. Their culinary experience is generously shared on each page of this beautifully photographed book that captures the people, their stories and, of course, the food of Tuscany.

There is nothing pretentious or overly complicated in the way the couple cooks or teach. At its heart, this book is a celebration of food whether it be toasted bread with a tasty and well executed topping assortment to Fabrizio's hand-rolled pasta strands. Tuscany is a glorious snapshot into the calm and relaxed Tuscan lifestyle. 

Our   presents a beautiful picture of the content of this title and features the following :

Special thanks to Hardie Grant for supplying the materials for our preview as well as for providing three copies of this book in our giveaway below.

 

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 25th, 2018.

Celebrating another milestone

The EYB indexing team is always working diligently to make sure the best new releases are indexed as soon as they are published. Their hard work has allowed us to hit another milestone of 8,000 books indexed on EYB.

What book was the 8,000th? How to Instant Pot by Daniel Shumski which has an  for our members to take a look at and is on 90 members' Bookshelves. For those of you interested in an Instant Pot - today's Prime Day special is an Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer for $58.99 - the lowest price ever in the US. The Canada Prime Day deals are currently unavailable. Update: Today July 17, How to Instant Pot is a Prime Day Deal!  

As we extend a well-earned "huzzah!" to our wonderful indexers, we'd also like to recognize our Member indexers, who currently account for 35% of new books indexed. A hearty thanks to each and every one of you for contributing to this exciting milestone.

It was just over a year ago that we celebrated 7,000 indexed books, so I thought I would take a quick look at statistics in the Library to see where we stand today. Combined, the number of recipes inside the 8,000 indexed books is over 1.35 million!  To save you from doing the math, that is an average of about 170 recipes per book. The books run the gamut from general cookery books to deep-dive specialty books, spanning all seven continents (only one book touches on Antarctica - The Thyme Bandit Cookbook: Recipes from White Star Farms and a Lifetime of Cooking from Alaska to Antarctica and All Places in Between. Below is a collage of covers of our most recently indexed books. 

Although most classic cookbooks aren't available in digital format, with our EYB Book Preview (149 titles to date) and new EYB Digital features, more recipes than ever can be accessed from electronic devices like computers, tablets, and phones. The Preview feature is an excellent way to sample a book before you commit to purchasing it, and EYB Digital has the potential to streamline the way you use your cookbooks. 

Remember, you can request to index a book yourself (it isn't difficult and most Members who do this end up doing more than one book) or you can request that EYB index it. Older or more obscure books are placed into the queue for indexing according to number of requests, so make sure you submit a request for any books you would like to see indexed. Here's looking forward to the next milestone!

July 15th, 2018 Kindle Cookbook Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. At times I'll share a deal and it seems a few hours later, that deal has expired.

The bottom portion of this list are titles that seem to remain at a great price and I keep them here for new members or those who are new to the post.  I will update during the week and re-share on social media, so please check back.

 

For those of you who may have missed our announcement
regarding EYB Digital, please see this post for more information. 

 

 

 

Amazon PRIME Day starts July 16th - using our Amazon affiliate link
- United States,
Canada or United Kingdom for any of your purchases
helps our efforts to index more titles. Other affiliate links can also be found
on our Home Page on the lower right sidebar.

See our Prime Day Guide

80% off Kindle books - all genres

 

 

AU members - there are not many deals right now but this link will take you to several titles from .99 to 4.99  

UK members - cookbooks currently on sale for £0.99 to £4.99 each - click this link to scroll through these sales.  

CANADA

United States

For those who love to read fiction and nonfiction - see other deals and right now 80% off Kindle books 

Newer Kindle sales - look for updates throughout the week:

Kindle cookbook deals long-term:

Too Good To Waste by Victoria Glass

Jamie Oliver has stated that the Western world wastes three times the amount of food needed to feed the planet's hungriest people and that up to 50% of our household food will get thrown away every week, untouched. Today, we have more food choices at our fingertips than ever before, but the amount we throw away is at an all-time high.

Cookbooks devoted to reducing this painful truth are emerging fast and furious with several new titles coming soon. Last year, Victoria Glass's Too Good to Waste: How to Eat Everything was published and is a valuable resource for those who wish to make food waste a thing of the past. 




Victoria's smart thinking and shortcuts guide you to make delicious dishes with every bit of your leftover ingredients. Not only does this save money, but it will also help combat food waste. From stale bread to scraps, peel to pods, discover brilliant solutions for your spare egg yolks or whites, leftover rice, vegetable skins and more. Alongside recipes for stocks and preserves to spice up your store cupboard, this book has over 100 inspiring ideas to revolutionize your kitchen.

Rocket gnudi, Wilted watercress and chicken wonton soup, and Salted caramel, chocolate and beetroot fudge cake are just a few recipes that sound perfect enough for guests. You can see from the two photographs below that the dishes  shared in this title are beautifully presented. Mindful cooking is not all dandelion greens and wrinkled carrots - it can also be making the best dish out of what you have available. 

Inspiring photographs, tasty recipes and great tips throughout make this a top book to start your waste less journey. Special thanks to Nourish for providing two copies of this book in our giveaway below as well as sharing these two beautiful recipes with our members. 
 

Caramelized parsnip tarte Tatin
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Tarte tatins scream posh, even though they're easier to rustle up than a quiche. This version makes an impressive vegetarian main, or pairs beautifully with roast venison, pork or beef.

  • 3-5 parsnips, peeled and cut into 2cm/¾in rounds (prepared weight 450g/1lb)
  • 1 tbsp olive oil
  • 30g/1oz/2½ tbsp light muscovado sugar
  • 2 tbsp cider or white wine vinegar
  • 50g/1¾oz/3½ tbsp unsalted butter a little plain/all-purpose flour, for dusting
  • 300g/10½oz all-butter puff pastry
  • fine sea salt and freshly ground black pepper

Heat the oven to 190°C/375°F/Gas 5.

Bring the parsnips to the boil in a saucepan of salted water, then parboil for 5 minutes. Drain and rinse under cold water until they are cool enough to handle.

Heat the oil in a 20cm/8in ovenproof frying pan or tatin pan over a medium heat. Arrange the parsnips, cut-side down, in a single layer as neatly as you have the patience for. Season well. Fry the parsnips for about 5 minutes, without turning, until nice and golden.

Mix the sugar and vinegar with 3 tablespoons water and add it to the pan. Dot the butter across the top and watch it melt in. Turn down the heat and leave to simmer for 10 minutes. If the pan is looking a little dry, add another 1-2 tablespoons water, then turn off the heat.

On a lightly floured work surface, roll out the pastry to about 3mm/⅛in thick. Use a dinner plate as a template and cut around it to make a neat circle. Place the pastry circle on top of the parsnips and tuck in the edges. Prick several times with a fork to allow the steam to escape and bake for 20-25 minutes, or until crisp and golden.

Leave the tatin in its pan for 10 minutes, before turning it out by inverting it onto a serving plate. Pour any juices from the pan over the top and serve as a vegetarian main course with a lightly dressed green salad, or as accompaniment to roast beef, game or pork.

TIP:   If you have any leftover pastry, simply re-roll, sprinkle over some grated hard cheese, fold in half and roll again. Cut into 1cm/½in thick strips and twist them before scattering over more cheese and some salt and pepper and baking in a fairly hot (190°C/375°F/Gas 5) oven for 10-15 minutes, or until puffed up and golden.

Pork & lemongrass meatballs & aromatic sprout salad
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Soft, fragrant meatballs complement the crunch of the beansprouts and the tangy dressing in this dish. The meatballs are also perfect alone as a light lunch, or serve with steamed rice for a more substantial supper.

For the meatballs

  • 500g/1lb 2oz minced/ground pork
  • 4 shallots, finely chopped
  • 1 bunch of coriander/cilantro, stalks removed and finely chopped, leaves reserved
  • ½-1 red chilli, finely chopped
  • 3 garlic cloves, crushed
  • 2 lemongrass stalks, trimmed, bruised and finely chopped
  • 2 tbsp fish sauce
  • 1 tsp sugar groundnut/peanut oil, for frying
  • fine sea salt

For the salad

  • 300g/10½oz/3 cups beansprouts
  • juice of 1 lime
  • 2 tbsp groundnut/peanut oil, plus extra for frying
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 2 spring onions/scallions, sliced
  • 1 garlic clove, crushed
  • ½-1 red chilli, finely chopped
  • 2 carrots, scrubbed and cut into fine matchsticks
  • 1 large bunch of mint, leaves picked and roughly chopped
  • reserved coriander/cilantro leaves, roughly chopped
  • 80g/2¾oz/heaped ¾ cup salted roasted peanuts, chopped

Heat the oven to 150°C/300°F/Gas 2.

Put all the meatball ingredients, except the frying oil and salt, into a bowl and mix thoroughly.

Heat a little oil in a heavy-based frying pan over a medium heat and fry a teaspoonful of the mixture for a few minutes until cooked. Taste and adjust the seasoning of the mixture, if needed. Shape into 24 walnut-sized meatballs and put in a roasting pan. Pop in the refrigerator to chill.

Blanch the beansprouts in a large saucepan of boiling water for 2 minutes, then drain and run them under the cold tap to cool.

In a large bowl, mix together the lime juice, groundnut/peanut oil, fish sauce, sugar, spring onions/scallions, garlic, chilli and carrots. Toss in the beansprouts and set aside at room temperature while you fry the meatballs.

Heat a little peanut or sunflower oil in a frying pan over a low-medium heat. Working in batches so the pan is not overcrowded, fry the meatballs for about 5 minutes until the undersides are a deep golden brown. Turn and fry for a further 5 minutes until they are browned and cooked through.

Transfer to an ovenproof dish and keep them warm in a low oven while you fry the remaining meatballs. Once they are all cooked, toss the chopped herbs through the beansprouts and sprinkle with the peanuts. Serve with the hot meatballs.

Recipe excerpts and photographs taken from Too Good to Waste by Victoria Glass, published by Nourish Books in 2017. 

The publisher is offering two copies of this book to EYB Members in the US, UK and CA. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 21st, 2018.


Ostro by Julia Busuttil Nishimura

Julia Busuttil Nishimura started her blog Ostro in 2014 and has steadily gained a strong and loyal following for her uncomplicated, seasonal food. As an Australian of Maltese descent and a fluent Italian speaker, who is married to a Japanese man, Julia expertly brings together a broad range of cuisines and culinary influences using the very best produce available. Her style is relaxed and graceful and her food simple, yet elegant.
 

 

Her debut cookbook, Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients reflects that relaxed, elegant beauty in terms of both her food and her life. She guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, clearly explaining the processes and demystifying the reasons behind them.

Julia also shares simple, flavourful salads and one-tray bakes (like the recipe we are sharing today) for days when time is scarce or the desire to cook is absent. Baking and desserts, too, needn't be overly complicated - as the author demonstrates, some of the best go-to recipes are the ones passed down the generations. But we also need the odd show-stopper on standby for special occasions and this book delivers.

Ostro is an old friend in your kitchen teaching you to slow down, enjoy life and make good food: "My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing." Brilliant words.

NOTE: While this book is expensive for those on this side of the world (US), the $13.99 Kindle price is worth every penny. It is available at Amazon UK and on Kindle there as well.

Special thanks to Pan Macmillian AU for sharing the following recipe with our members and for providing two copies of this special book that was chosen as one of the Books of the Year 2017 by Gourmet Traveller Australia in our giveaway below. 

 

Tray-roasted chicken with grapes, olives and walnuts
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Serves 4 to 6     

A meal that can be prepared in just a few minutes is sometimes very necessary and much appreciated in the middle of the week. Nice free-range chicken from a reputable source will ensure this dish really sings. You really must use skin-on chicken thighs to prevent them from drying out. I like to use good-quality Italian olives, with their pits still in, for the best result.
 
  • 6 boneless chicken thigh fillets (about 800 g in total), skin on
  • 120 g red grapes
  • 50 g (¼ cup) olives
  • 2 garlic cloves, roughly chopped
  • 30 g (¼ cup) walnuts
  • 1 rosemary sprig, leaves picked
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil 
  • sea salt
Preheat the oven to 180°C.
Arrange the chicken thighs, skin-side up, in a deep roasting pan. Scatter around the grapes, olives, garlic, walnuts and rosemary. Halve the lemon, squeezing the juice into the pan, then nestle the lemon halves into the grapes and olives. Drizzle with the olive oil, season with sea salt and roast, uncovered, for 40-45 minutes until the chicken is cooked through and golden. If there is too much liquid in the pan, increase the oven temperature to 200°C.

Remove the chicken from the pan, keep warm and return the tray to the oven for 5-10 minutes to reduce the liquid. Return the chicken to the pan and serve.

 

The publisher is offering two copies of this book to EYB Members in AU and NZ . One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 18th, 2018.

Mouneh

Obtaining a copy of Mouneh: Preserving Foods for the Lebanese Pantry by Barbara Abdeni Massaadl has been the object of my obsession for the last seven years. If I could reclaim the hours I've spent googling and searching for a copy of this book, I'd be able to take up a new hobby (I'd probably just read more cookbooks). A year ago I wrote a post on how to manage your cookbook collection and one of my last lines read ".... I still want a copy of Mouneh!" Shortly thereafter, I wrote to Barbara and she informed me that Interlink Books was re-publishing the title this year, and I was overjoyed. The long wait has been worth every second. 

Mouneh is a comprehensive study of traditional Lebanese food preserving methods, an important aspect of Lebanese culinary heritage. The content shared here is derived from recipes produced all around Lebanon. Organized by the four seasons and later into twelve months, the book provides readers the opportunity to seasonally produce sweet preserves, pickles, cheeses, distilled items and dried goods derived from vegetables, fruit, herbs, flowers and animal products. 

Barbara's knowledge is best described as an encyclopedic passion for all things Lebanese. This title is home to almost two hundred recipes that are wrapped in a wealth of stunning photography. The author also shares captivating stories of her  dealings with farmers, food producers and the people who continue to prepare food the traditional way and is a gifted storyteller.

Do yourself a favor, do not let the opportunity slip by to order this book. Travel with Barbara on her culinary journey through Lebanon, you will be the richer for it. Special thanks to Interlink Books for providing two copies in our giveaway below as well as for sharing a recipe with our members today. Please support our authors and publishers by sharing this post and visiting their social media pages - those options provide you extra entries as well. 

 

 

Apricot Syrup
Sharab el Meshmos
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

  • 1 kg (2.2 lb) apricots
  • Granulated sugar equal to the weight of juice extracted from the fruit
  • Freshly squeezed juice of 1 lemon

Wash the apricots with cold water. Dry with a kitchen towel. Remove the stone from the apricots. To stone apricots, take a sharp knife and cut the fruit in half lengthways following the natural line. Firmly grasp the two halves and twist them in opposite directions. Pull them apart and remove the stone.

Use a food processor to extract the juice from the apricots. You may filter the juice through a strainer lined with muslin. I don't!

Measure the weight of the juice and prepare the equivalent amount of sugar. Cook the mixture in a non-reactive pan on a low heat, bringing it slowly to a boil. Stir constantly until the sugar is dissolved. Add the lemon juice.

Skim the froth from the surface. Turn off the heat before the liquid sets, or becomes too thick. Pour the hot syrup into sterilized bottles. Seal immediately, closing the lid of the bottle tightly. Leave to cool.

Put the bottle in the refrigerator or if you want to conserve the bottle outside of the refrigerator, boil it for 10 minutes. Let cool until the next day. Wipe with a damp kitchen towel. Label the bottle and store in a cool, dark place, if not for immediate consumption. Once the bottle is opened, it should be refrigerated.

To serve, pour about 2 tablespoons of syrup in a glass, dilute with water, and add ice cubes.

Recipe from Mouneh, published 2018 by Interlink Books, recipe © Barbara Abdeni Massaad

The publisher is offering two copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 17, 2018.

Fire Food by Christian DJ BBQ Stevenson

Christian "DJ BBQ" Stevenson had a successful career as a radio and TV broadcaster before his passion for cooking over fire changed his course. He is now the second most popular BBQ in the world on YouTube as well as a regular on Jamie Oliver's FoodTube channel. 



Stevenson's first book entitled, Jamie Oliver's Food Tube: The BBQ Book, was a big seller. Now the musical pit-master has written a second cookbook: Fire Food: The Ultimate BBQ Cookbook that delivers far more than smokey meat dishes. Many of the recipes marry international spice with flame such as the Lamb keemadilla or Korean Philly cheese steak. I am a crazy fool for international flavors and DJ BBQ hits all the notes for me in Fire Food.

All the basics of cooking over coal and wood can be found here as the author shows us how to perfect classic recipes and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon-spiked gravy. There are fish dishes, veggie grills, and enough invention to see you through several seasons of grilling. It has been a long time since I was this excited over a barbecue book - but once you take a look through this book you'll feel the same way.



For a glance inside this book that will leave you wanting more - our   features the following :

Special thanks to Quadrille Publishing for providing the materials for our preview as well as providing three copies of Fire Food in our giveaway below. 

 

The publisher is offering three copies of this book to EYB Members in the US, UK, NZ and AU. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 15th, 2018.

July 2018 Cookbook Previews and Newest EYB Book Previews

It is hard to imagine that we have just another month before the rush of cookbook releases start in August. From August to November, our previews and monthly summaries will be massive, but this month's will be short and sweet. We are busy working behind the scenes in preparation for the books that are headed our way. 

This month I'll be catching up on a slew of promotions so please check back often and be sure to follow our social media feeds which are located on the right hand sidebar of our home page so that you don't miss any. While you are here make sure you have entered all our incredible giveaways that are open and check out our Kindle deals' post.

 

For those of you who may have missed our announcement
regarding EYB Digital, please see this post for more information. 

 


Before I begin with July's highlights, I want to share our latest EYB Book Previews with you on upcoming, current and backlist books. Those titles include:

Learn more about EYB Book Previews and let us know what you think.

July's releases:

The Sweet Life: Italian Style Home Baking by Liliana Battle showcases the beautiful and diverse range of Italian baking and sweet treats. From biscuits and every day cakes, to rustic tarts, decadent chocolate, cupcakes, fruity treats and amazing pastries, to incredible show stopping celebratory cakes there is a recipe here for every occasion. Some are traditional, others are modern day twists on the classics, but all are delicious and easy to make.

 

 

Honey & Co: At Home: Middle Eastern Recipes from our Kitchen by Sarit Packer and Itamar Srulovich delivers simple and delicious Middle Eastern dishes that are easy to make and a pleasure to serve. From breads to bakes, salads to sweets, there is something for everyone in this celebration of Middle Eastern cooking. Wholesome, fresh and seasonal ingredients are organised into chapters For Us Two, For Friends, For the Weekend, For a Crowd and The Kitchen. Packed full of stylish and stunning photography, this title takes Sarit and Itamar out of the restaurant kitchen and into their home, and is filled with the stories in food that mean the most to them. The recipes and surrounding text is written from the heart with affection for the food they love. 


Rachel Khoo left her Paris kitchen for Sweden and in her new title, The Little Swedish Kitchen: Over 100 Recipes to Celebrate Every Season, she shares over 100 delicious and seasonal Swedish recipes from her new little scandi kitchen ­- celebrating traditional fare, embracing local ingredients, exploring what the Swedes eat at home and offering her own fresh and stylish takes. Full of stunning location and food photography, Rachel's ravishing new cookbook will take you on a culinary tour of this beautiful country so you can experience for yourself what the Swedish call lagom, the art of enjoying just the perfect amount of the best things in life.

Chicken and Charcoal by Matt Abergel is the first cookbook from cult yakitori restaurant of the same name. Yakitori is one of the simplest, healthiest ways to cook chicken. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. This title is being released in the UK this month and later this year in the US.  

The Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love by Susan Pridmore stocks your kitchen with the easiest, everyday recipes that anyone can pull off, any day of the week. This vegetarian cookbook features recipes grouped by type of cooking ease. From 5-Ingredient to 30-Minutes or Less to One Pot recipes, Susan's book allows you to decide what to cook not only by what looks good but also by what's the easiest for you.



Cheeky Treats: 70 Brilliant Bakes and Cakes by Liam Charles, the breakout star from Great British Bake Off 2017, brings us treats like no other. Who else could bring you a Caramel Peanut Millionaires Shortbread, an Oreo Chocolate Brownie Freakshake or a Christmas Dinner Pie? I've ordered this book and look forward to receiving it. Check out the  other GBBO contestants' cookbooks in my post from this weekend. 

 

 

In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy by Mardi Michels is an elegant yet approachable cookbook that shares definitively French recipes, tailored for young chefs and their families. From savory delights like omelettes, croque monsieur or steak frites, to desserts like profiteroles, madeleines, or crème caramel, readers will find all their beloved French classics here.


Salad Feasts: How to Assemble the Perfect Meal
by Jess Dennison transforms salads into masterpiece meals. I just received the book today and it is headed for my kitchen for a workout. This title released in the UK and US this month contains a gorgeous selection of recipes that marry flavors and textures to make salad meals crave-worthy. A perfect title for any season but particularly when fresh produce is abundant. This book that will keep the hum-drum out of salad making.


The Weeknight Mediterranean Kitchen: 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking by Samantha Ferraro    expertly puts a modern spin on traditions, making the dishes come to life and feel new. The recipes cover a wide range of options--from fast and easy weeknight staples like Turkish White Bean Soup with Herbs or Kofte Meatballs Over Charred Spicy Eggplant, to incredibly flavorful entrees that will impress your family or dinner guests. For anyone intrigued by the buzz over the Mediterranean diet, this cookbook delivers an approach that while still healthful is less focused on the "diet" aspect.

Other titles that are being released this month include: 

I'll have more information on these titles and others in our monthly cookbook summary.

 

July 8th, 2018 Kindle Cookbook Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. At times I'll share a deal and it seems a few hours later, that deal has expired.

The bottom portion of this list are titles that seem to remain at a great price and I keep them here for new members or those who are new to the post.  I will update during the week and re-share on social media, so please check back.

 

For those of you who may have missed our announcement
regarding EYB Digital, please see this post for more information. 

 

 

 

Amazon PRIME Day starts July 16th - using our Amazon affiliate link
- United States,
Canada or United Kingdom for any of your purchases
helps our efforts to index more titles. Other affiliate links can also be found
on our Home Page on the lower right sidebar.

Look for a post highlighting Prime Day Deals coming soon.

 

 

AU members - there are not many deals right now but this link will take you to several titles from .99 to 4.99  

UK members - cookbooks currently on sale for £0.99 to £4.99 each - click this link to scroll through these sales.  

CANADA

United States

For those who love to read fiction and nonfiction - see other deals


Newer Kindle sales - look for updates throughout the week:

101 Things to Do Cookbooks from Gibbs Smith 2.99

 

 

Kindle cookbook deals long-term:

Which Great British Bake Off Contestants have written books

I am a fan of The Great British Bake Off. I find it inspiring and I love learning about new flavor combinations and techniques. Last night, while watching an episode of the original Season 3 that is now being aired in the US on PBS, I started thinking - just how many of the contestants have written cookbooks? This was an expensive and dangerous thing to question. 

Darcie shared a post recently about procrastibaking and I am experiencing procrastibaking's lesser known affliction - procrasti-reading-about-baking. I have a gazillion boxes to unpack, many promotions and other related work to do but I started googling this morning in between emails and working on our newest feature EYB Digital. The search for contestants who have written cookbooks yielded gob smacking results. (Gobsmacking is the extent of my British speak.)

There are numerous British Bake Off cookbooks that are compilations of recipes written by authors such as Linda Collister as well as those treasures written by Mary Berry and Paul Hollywood which I haven't included in this summary. What is included is a breakdown of cookbook titles by contestants only. A good number of these titles I own and several of the others have now been ordered. Somebody stop me - I'm in the midst of a purge!

I'll start off with the two newest titles from 2018: 

Sophie Faldo's Something Sweet  will be released in September 2018, there is no cover art as of this date. 

Liam Charles * Cheeky Treats: 70 Brilliant Bakes and Cakes will be released in a few days. (July 2018)

 

John Whaite (all keepers, his books are treasures)

Edd Kimber (keepers as well)

Candice Brown * Comfort: Delicious Bakes and Family Treats
 I love this title and have made several wonderful recipes.

Miranda Gore Browne 

James Morton 

Richard Burr * B.I.Y: Bake it Yourself: A Manual for Everyday Baking 

Jo Wheatley (great baking books)


Frances Quinn *  Quinntessential Baking 
This is a fun book but contains more cake design than recipes - still a keeper.

Luis TroyanoBake it Great: Tips and Tricks to Transform Your Bakes from Everyday to Extraordinary 

Ruth Clemens

Ruby Tandoh

Cathryn DresserLet's Bake 

Flora SheddenGatherings: Recipes for Feasts Great and Small is gorgeous and a must have.

Howard Middleton *  Delicious Gluten Free Baking 

Mary-Anne Boermans

Holly Bell


Martha Collison (great baking books)

Nadiya Hussain (love Nadiya's titles as well)

Chetna Makan (this author's books never disappoint)

Have I missed any books that our EYB members have? Which titles do you own? 

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

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