May 20th Kindle Cookbook Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. If you are new to this post, please check the "may be ending soon" for great sales from last week that are still valid as of this posting.  I will update during the week and re-share on social media so check back.

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

UK members - cookbooks currently on sale for £0.99 to £4.99 each - click this link to scroll through these sales. Some great titles and too many to list.  

CANADA

US

Newer additions

Titles that seem to remain at a great price

The Perfect Cake and Anolon Baking Set

Today marked the big event, the Royal Wedding of Prince Harry to Meghan Markle. The fashion icons were all about the fascinators and who wore whom but some of us were all about the food - and that cake. The Sun shared an article about Claire Ptak, the baker behind the royal couple's wedding cake with a recipe for a lemon and elderflower cake to hold us over (by the way, Claire's Violet Bakery is fabulous.) Update: Thanks to member Lorraine who forwarded a link with the royal wedding cake recipe published at Food and Wine

Speaking of fabulous cake, The Perfect Cake: Your Ultimate Guide to Foolproof Classic, Unique, and Modern Cakes for Any Occasion by The Editors at America's Test Kitchen is the cookbook to answer any baker's cake needs. As a side note, if you missed my promotion on The Perfect Cookie, last year please check it out - these two books are must haves. 

The Perfect Cake shares 230 plus recipes, tips and step-by-step instructions that will guide the novice baker. The flavor combinations and more complex cakes will please those of us with many cakes under our belt (in every sense of the word).  I've made the Italian almond cake from this title earlier this year and have several dozen others marked to try - if only cake were acceptable for every meal but that comment harkens back to the belt mention.

The photographs of these creations will inspire you to pull out the sifter and get to baking. America's Test Kitchen shares seven cake recipes from this book to try now. We have linked to these recipes so that you can add them to your bookshelf.

The perfect cake calls for the perfect bakeware - Anolon's Advanced Non-stick Bakeware Five Piece Non-stick Set fits the bill. It is no secret that I love Anolon products (see our promotion for the Tri-ply Clad Braiser and the Nouvelle Copper Dutch Oven). The set above is a perfect gift for someone just starting out or as a replacement for our own worn bakeware. The pans are sturdy and have provided perfect results for my baking projects. I use the cookie tray and rack almost every day for one purpose or another.

America's Test Kitchen is offering a copy of The Perfect Cake and Anolon is providing an Advanced Non-stick Bakeware Five Piece Non-Stick Set to three members in our contest below. Special thanks to both for providing me the products for review.

 

America's Test Kitchen is offering a copy of The Perfect Cake  and Anolon is providing an Advanced Non-stick Bakeware Five Piece Non-Stick Set to three members in the US. Two of the entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?
Which Anolon bakeware product would you like to add to your collection?

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 June 25th, 2018.

The Cook's Atelier and Mauviel Copper Pot Promotion

Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamt of living in France. In 2008, after a mixture of hard work and fate, they founded The Cook's Atelier, a celebrated French cooking school in the heart of Burgundy.

Combining their professional backgrounds in food and wine, they created an international culinary destination. Their debut cookbook, The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School, chronicles their life in Beaune, their charming French village, and their relationships with the region's artisan food producers and winemakers.

Just two and a half hours from Paris via high-speed train, lies the medieval city of Beaune. Blanketed by vineyards, it is sought out by tourists mainly due to the Côte d'Or vineyards and their yearly auction. And in the heart of this idllyic place is The Cook's Atelier adorned in copper pots with a handwritten quote on the window greeting guests that reads: "People who love to eat are always the best people." (Julia Child). 



Inside this stunning book are more than 100 market-inspired recipes, the book - like their school - teaches classic French techniques in a beautiful, approachable way. With more than 200 enchanting photographs, this title is a lovely reflection of the family's delicious world, and an invitation to adopt elements of the French lifestyle at home, no matter where that home may be.

I, being a dreamer, fell in love with the authors' story, their school and their cookbook. The Cook's Atelier is an escape from the madness and mundane filled days to a place where the reader can stroll down the cobbled streets, wicker bags filled with produce from the market to end the journey in a haven of copper cookware and French perfection. 

After the introduction and tutorials on cook tools, we are given guidance in preparing and stocking a French larder with recipes for Herb oil, Flavored sea salts and more. Marjorie and Kendall escort the reader to meet the winemakers, bread bakers, shepherds, gardeners and other charming artisans of their corner of France. The photographs are spectacular, the recipes are cooking lessons in and of themselves, and the book will become one that cooks will turn to time and again. 

The photograph of Marjorie and Kendall above, taken from their website, is the catalyst that tempted me to reach out to Mauviel. A beautiful book such as this needs to be paired with a stunning piece of cookware and Mauviel agreed.

In 1830, in a Normandy village called Villedieu-les-Poêles, which is located near the Mont-Saint-Michel, Mr. Ernest Mauviel established the Mauviel manufacturing company. Villedieu-les-Poêles, "the city of copper", has an 800 year heritage of copper manufacturing. 

Today, Mauviel continues to offer the professional chef, products that are unsurpassed in quality and design. These same products are now also available to household markets. All ranges of Mauviel cookware products bring performance and pleasure to successful chefs and to all those who aspire to become chefs.

For this promotion, we are featuring the Mauviel M'150, Oval 6.9- Quart Copper Cocotte which Mauviel graciously sent to me to review. Just out of the box, I thought to myself, that it was far too pretty to cook with - it needs a pedestal to sit upon and be admired. 

But that feeling was fleeting as the very next day, I made chicken stock from The Cook's Atelier to be used as a base for soup. For a moment using that gorgeous pot, with the cookbook guiding me along, I felt like a French cook. 

Mauviel offers a lifetime warranty for manufacturer's defects and will replace any item with the same or similar product, if the product fails during use another true sign of quality.

Special thanks to Mauviel for providing me with the Mauviel M'150, Oval 6.9- Quart Copper Cocotte as well as offering a cocotte in our giveaway. Likewise, we thank Abrams for providing me with a copy of The Cook's Atelier for review and three copies for our giveaway. Be sure to scroll to the end of this post to enter.

For now, these lovely galettes can be on your table this weekend to bring a little taste of France to your kitchen. 


Baby Leek Galettes with Goat Cheese and Wild Garlic 
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Serves 6

Rustic and beautiful, these galettes are a wonderful beginning to a spring lunch. You can also make this as one large galette and serve it alongside a leafy green salad. Search your farmers' market for wild garlic leaves or fresh ramp leaves, as they complement the freshness of the goat cheese. If you can't find wild garlic or fresh ramps, garlic chives and garlic scapes are good alternatives.

  • 12 to 14 baby leeks, white and light green parts only
  • 3 tablespoons unsalted butter
  • Leaves from 6 sprigs thyme
  • ½ cup (120 ml) dry white wine, such as Burgundy Chardonnay
  • ½ cup (120 ml) crème fraîche
  • Fleur de sel and freshly ground black pepper
  • 1 large egg, beaten
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • ½ recipe Pâte Brisée (recipe follows)
  • Unbleached all-purpose flour, for dusting
  • 1 cup (115 g) crumbled fresh goat cheese
  • Handful of wild garlic leaves or ramp leaves, coarsely chopped
  • 1 large egg yolk
  • 3 tablespoons heavy cream

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

Halve each leek lengthwise, then cut them crosswise into thin slices. Rinse the leeks in a large bowl of cold water, swishing to remove any sand. Using your hands, transfer the leeks to a colander to drain, leaving the sand in the bottom of the bowl.

In a large sauté pan, melt the butter over medium heat. Add the leeks, thyme, and ½ cup (120 ml) water and sauté until the leeks are tender, 10 to 12 minutes. Add the wine and cook until the liquid has reduced, 10 to 15 minutes more. Add the crème fraîche and stir to coat the leeks. Season with salt and pepper. Remove from the heat and let cool for 10 minutes. Add the beaten egg and parsley and stir to incorporate. Set aside.

Divide the pâte brisée into six equal pieces. On a lightly floured surface with a floured rolling pin, roll each piece into a round about 6 inches (15 cm) in diameter and ¼ inch (6 mm) thick. Brush off any excess flour with a pastry brush. Arrange the galette rounds on the parchment-lined baking sheet. Divide the leek mixture among the galettes, spreading it in the center and leaving a 1½-inch (4-cm) border. Sprinkle with the goat cheese and wild garlic leaves. Gently fold the border over the leek mixture, overlapping it as you go. In a small bowl, whisk

together the egg yolk and heavy cream. Use a pastry brush to lightly brush the egg wash over the dough. Bake until the pastry is golden and the cheese is just starting to brown, 25 to 30 minutes. Serve warm.

Pâte Brisée
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Makes enough for 2 (9 inch 23 cm) tarts or 16 ( 4 - inch/ 10 cm) tartlets

  • 3 cups (375 g) unbleached all-purpose flour
  • 1 teaspoon fleur de sel
  • 1½ cups (3 sticks/340 g) cold unsalted butter, cut into small pieces
  • ¼ cup (60 ml) ice water, strained
  • 1 teaspoon distilled white vinegar

In a large bowl, whisk together the flour and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.

In a small bowl, whisk together the cold water and vinegar. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It's ready as soon as you can squish the dough in one hand and it stays together.

Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Pâte brisée can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.

The publisher of The Cook's Atelier, Abrams, is offering three copies of this book and Mauviel is provding one grand prize winner a Mauviel M'150, Oval 6.9- Quart Copper Cocotte. This contest is open to members in the US. Two of the entry options are to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?
Which piece of Mauviel cookware would you most like to try?

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 June 23rd, 2018.

Boqueria

For over a decade New York City's famed Boqueria restaurants have been distilling the energy, atmosphere, and flavors of Barcelona, becoming a place where patrons share excellent wine and exquisite dishes. The Boqueria franchise has now spread to four New York City locations as well as to Washington, D.C. and I remember being in a cab last month driving by one of the locations and thinking I need to eat there (and I hope my copy of the book is waiting for me at home)!

Boqueria is named after the large public market in the Ciudad Vieja district of Barcelona, Catalonia, Spain which claims to be the best market in the world. A bustling market place filled with myriad stalls, bars and restaurants - all in one beautiful location, I am ready to go.

In Boqueria: A Cookbook, from Barcelona to New York, Chef Marc Vidal teams up with restaurateur Yann de Rochefort to tell the story of Boqueria, the restaurant and the food. Spectacular food photography transforms the simple Pan con tomate (Country bread rubbed with garlic, tomato, and olive oil) into something exciting and decadent. Vidal is a magician that gathers potato, egg and ham and churns out a humble masterpiece.

Continuing his wizardry, his portrayal of Barcelona is the catalyst that brings to us the hectic vibrancy of the stalls in the legendary fresh market one moment, delivering seafood dishes so tempting we can almost feel the sea breeze coming off the Mediterranean and splurging on desserts and drinks, the next. The book is organized by chapters as follows: The Classics, Salads, Eggs, Vegetables, Rice & Noodles, Seafood, Meat & Poultry, Desserts, Drinks and Bases with recipes that range from the simplicity of the appetizer shared below to a Spanish seafood platter with salsa Espinaler that is approachable and impressive. The measurements in this title are given in volume but oddly enough the seafood platter recipe also contains weight measurements. 

Boqueria also swings open the kitchen doors to reveal the fast-paced life of the restaurant, offering exciting glimpses of the locales that inspire it: the bars, markets, and cervezerias of Barcelona. Overall, this book will immerse the reader in the cuisine of Spain without a stamp on a passport or a visit to one of the restaurants - although I surely plan to do so on my next trip to New York.

Currently, the author has one book event this weekend.

Special thanks to Bloomsbury for providing me with a copy of this book for my review and for offering three copies to our members in the US and Canada in our contest below. EYB will provide one copy to members outside those two regions. 

 

DÁTILES CON BEICON 
Bacon-Wrapped Dates
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Makes as many as you like

Prep 20 minutes

Total 45 minutes

Four ingredients-one outstanding appetizer. These simple crowd-pleasers are so good that we haven't messed with them since we dished them out at our first friends and family pre-opening meal. Every single diner raved about these that first night. Ten years on, they still love them. Sweet dates and salty bacon are delicious enough on their own, but we stuff the dates with pungent Valdeón blue cheese and tender Marcona almonds for a knock-out punch of flavor.

You can make as many or as few of these as you'd like. Our Upper East Side prep cook, Rosa, made 25,383 of them last year! They're a great party dish as they're so quick to prepare. You can make them ahead of time and just pop them in the oven when you're ready to serve.

We enjoy a good date. We politely pass on the drier standard versions and opt for the bigger, sweeter varieties. Medjools are best, but Deglet Noors work too.

  • Medjool dates
  • Marcona almonds, roasted and salted
  • Valdeón cheese, or other mild creamy blue cheese, such as Gorgonzola
  • applewood-smoked bacon (½ slice per date)

You will need:

small skewers. We use 1 for every 3 dates, but you can skewer the dates individually or in pairs if you prefer. Soak the skewers in water for at least 30 minutes.

Preheat the oven to 400ºF. Line a half sheet pan with foil.

Cut a slit lengthwise in a date and pull out the pit. Put 1 almond inside the date, then spread ½ teaspoon cheese in the cavity. Close the date around the stuffing, completely sealing the edges as tightly as possible by pressing the cut edges of the date together. Wrap half a slice of bacon tightly around the date; the slice should overlap itself by at least one full rotation. Repeat to make as many as you'd like.

Place three bacon-wrapped dates side by side, close together. Insert a skewer through them. Repeat with the remaining bacon-wrapped dates.

Place the skewers on the prepared pan, spacing them an inch apart. Bake, turning once, until the bacon is evenly browned and its fat is rendered, about 12 minutes each side.

 

The publisher is offering three copies of this book to EYB Members in the US and Canada. EYB will sonsor one winner outside those two regions.  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 June 21st, 2018.

In Good Company - Corbin Tomaszeski

Corbin Tomaszeski was raised on a farm outside of Edmonton, Alberta where one of his earliest memories is the smell of baking bread in his grandmother's kitchen. With nearly three decades of culinary experience, he has worked at some of the world's largest hotels and was the host of several Food Network shows. When not working or volunteering for charities, he spends time with his wife and three sons at their home in Toronto.

In Good Company: Easy Recipes for Everyday Gatherings, his debut cookbook, he celebrates his philosophy of food, fun, and family. Filled with approachable dishes and beautiful photographs, this book is definitely a keeper. These are dishes we as cooks would love to share with family and friends. Who wouldn't love Mini Dutch babies, Hazelnut s'more and banana pancakes, Baba's pierogi, Potato and corn chowder with smoked paprika and puffed wild rice, or Banana and dark chocolate bread pudding? For special occasions, we have recipes for Fennel and pistachio crusted lamb rack or Cedar-planked pork tenderloin with pineapple and onion relish. Elevated comfort food that is sure to impress guests and please our family at the same time is the best way to describe the recipes here. 

I particularly love the trio variations that the chef provides for some recipes such as the Cookie whoopie pies below or Ploughman's lunch three ways, Stress-free meals three ways and so forth. Corbin finds the perfect balance of elegant meets homespun fare and I am excited to start cooking from In Good Company.

Thanks to Figure1 for providing me with a copy of this book for review and for sharing this the fun recipe below with our members. Scroll to the bottom of this post to enter our giveaway open to US and Canada. 

 

Cookie whoopie pie
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Traditionally, whoopie pies are made by sandwiching a meringue-style frosting between two soft, cake-like cookies. My version is more like an ice-cream sandwich made with highly addictive cookies. This may be an unconventional dinner party dish, but trust me, nothing lights up people's eyes quite like cookie sandwiches.

Serves 4

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 1/4 cups oatmeal
  • 3/4 cup chocolate chips
  • 3/4 cup chopped pecans
  • 2 cups vanilla ice cream
  • 3/4 cup Oreo cookie crumbs

Method

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat until light and fluffy. Add egg and vanilla and beat until smooth.

In a medium bowl, combine flour, baking powder, baking soda, and salt and mix well. Add dry ingredients to the butter mixture and beat until just combined. Add oatmeal, chocolate chips, and pecans and beat until just combined.

Scoop 8 large balls of cookie dough onto the prepared baking sheet, 2 inches apart. Using a fork, gently flatten the cookie dough to a 1/2-inch thickness. Bake for 12-15 minutes, until golden. Remove from oven and set aside to cool completely.

To serve, scoop 1/2 cup ice cream onto the flat side of four cookies. Top with another cookie and roll each sandwich in the cookie crumbs.

Variation 1: Cookie Whoopie Pie with Toffee and Dried Cherries

Replace the nuts with dried cherries and replace the chocolate chips with crumbled toffee.

Variation 2: Cookie Whoopie Pie with Cream Cheese and Orange

Replace the ice cream with 1 cup whipped cream cheese mixed with 1 Tbsp icing sugar and 1/2 an orange zested.

The publisher is offering two copies of this book to EYB Members in the US and Canada. 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 June 20th, 2018.

May 13th Kindle Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. If you are new to this post, please check the "may be ending soon" for great sales from last week that are still valid as of this posting.  I will update during the week and re-share on social media so check back.

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

UK members - cookbooks currently on sale for £0.99 to £4.99 each - click this link to scroll through these sales. Some great titles and too many to list.  

CANADA

US

Newer additions

Titles that seem to remain at a great price

Kevin Belton's New Orleans Kitchen

The lively star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is back with another cookbook showcasing even more of his delicious Creole and Cajun recipes in New Orleans Kitchen.

His earlier titles include Kevin Belton's Big Flavors of New Orleans (indexed for our members) and Big Kevin, Little Kevin (a fun title with 120 recipes from around America and Britain).

Staying true to his New Orleans roots, this new book delivers classics such as Crawfish pie, Fried oyster po-boy with blue cheese and buffalo sauce, and Duck and andouille gumbo with potato salad, as well as international favorites with a little New Orleans twist, like Cuban paella, Vietnamese wonton soup with shrimp dumplings, and Greek souvlaki with tzatziki. 

Belton's exciting flavors (Roasted root vegetables marinated in wine and coffee or Pecan cheesecake with caramel whiskey sauce) and engaging writing alongside Eugenia Uhl's mouthwatering photographs make this new cookbook a must-have. This is so wrong but the one recipe that is screaming to me right now is the French fry po-boy with gravy (bacon gravy) - roll in the crash cart because that one is coming to our kitchen soon.  

For a closer look inside this title check out our  that features the following recipes: 

Special thanks to Gibbs-Smith for providing the materials for our preview feature and for offering three copies of this book in our worldwide contest below.

The publisher is offering three copies of this book to EYB Members worldwide. 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 June 14th, 2018.


Ina Garten is planning an author tour

Cook Like a ProIna Garten fans who were excited with she announced that a new cookbook, Cook Like a Pro: Recipes and Tips for Home Cooks, was in the works, will be thrilled with today's news. The Barefoot Contessa is headed out on a major author tour to promote the book.

In addition to the usual book signing events, Garten will be doing sit down interviews at each appearance. So far, the itinerary includes eight U.S. cities - all across the country including the South (Atlanta and Dallas), Midwest (Minneapolis), and Great Plains (Denver) in addititonal to the customary coastal stops. 

Jenny has updated the World Calendar of Cookbook Events with the dates. You'll have plenty of time to plan a visit to one of the cities; the tour doesn't begin until October. Garten will be holding the signings and interviews at theaters and other large venues, so there should be plenty of room for her legions of fans.  

Masala & Meatballs - Anolon Promotion

Asha Shivakumar's Masala & Meatballs: Incredible Indian Dishes with an American Twist marries the the warm soulfulness of Indian spices with American classics. White chicken curry pot pie, Curried shrimp skewers with pineapple, and Potato and chickpea burger with apple cilantro chutney are examples of the magical fusion you will find in this collection of outstanding recipes. 

Asha is the voice behind Food Fashion Party and believes that food is art and that cooks should always be experimenting with flavors. I couldn't agree more with her vision. I approach cooking with that same passion whether I am developing my own recipe or adapting a recipe from a cookbook. Here, in her debut cookbook, she caters to both novice and experienced cooks and invites them to be bolder in the kitchen. Why have banana bread when you can add orange and cardamom to take your bread to the next level or try a cilantro chutney to yam and potato wedges. Her recipes shake flavors up, they are approachable and the photographs in this title are breathtaking.

Asha and her recipes have achieved worldwide popularity. As editor of The Feed Feed, she has helped develop an international community of cooks. Whether readers are looking to take their cooking in a new direction or they are just starting out, everyone will want to try the exciting new flavor combinations in this book that are delightful and delicious.

The Chicken meatballs and noodles in spicy plum barbecue sauce were such a wonderful departure from spaghetti and meatballs that we all enjoyed it. Right now I am in the midst of returning from travel, packing, and work, and I am not able to try as many recipes as I would like from each book I review. Often,  I just don't have the patience to style and photograph a dish.  But, hopefully after summer we will be in our new home and I'll be able to tackle all the recipes that I want to make from this fabulous book and the many others that have been released this year.

Take a closer look inside Masala & Meatballs with our  and check out the following recipes with .

What is better than a new exciting cookbook? A shiny new piece of cookware to accompany the book! 

The above-pictured Anolon Covered Braiser is ideal for making many of the dishes in Masala & Meatballs. This specifics for this piece include: 

  • 3-Quart Covered Braiser
  • Durable three-ply construction features an aluminum core between layers of stainless steel for excellent heat distribution
  • The braiser is suitable for use on all stovetops, including induction; the polished, sophisticated stainless steel exterior is easy to clean
  • Comfortable stainless steel handles are dual riveted for strength; deep-seated lid seals in heat and moisture with a clean, professional look
  • The covered braiser is oven safe to 500 degrees Fahrenheit and dishwasher safe, and works well with other Anolon cookware pieces and sets
  • It is stylish and looks great coming to the table (I have a thing for pretty cookware - quality, pretty cookware, that is).

Page Street Publishing is offering three copies of Masala & Meatballs and Anolon is offering three of their beautiful braisers in our contest below open to US members. 

The publisher is offering three copies of Masala & Meatballs and Anolon is offering three braisers in our contest below open to EYB Members in the US . One of the entry options is to answer the following questions 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 June 13th, 2018.

May 2018 Cookbook Highlights and new EYB Book Previews

After the onslaught of books that March and April delivered, this month's lighter number of releases is a welcomed breather. Today's post will highlight a few of May's titles with my cookbook roundup coming toward the end of the month with a full summary of this months offerings. I am working on promotions for many of these titles here on EYB as well as on our social media channels so be sure that you follow us (see our home page lower right sidebar for links). 

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

On to this month's highlights: 

Diana Henry's new book How to Eat a Peach: Menus, Stories and Places was released last month in the UK and arrives this month in the US. This may be my favorite Diana Henry title to date (and I love them all). This beautiful book contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.  


Feast: Food of the Islamic World
by Anissa Helou, the award-winning chef and authority on the cooking of North Africa, the Mediterranean, and the Middle East, shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. I cannot say enough about how incredible this book is - encyclopedic while beautiful, stunning photographs and the cuisine of the Islamic world brought to our fingertips. Another best book of 2018, if not the best.


Secrets of the Southern Table: A Food Lover's Tour of the Global South by Virginia Willis shares a contemporary collection of Southern recipes from the Southern-cooking specialist, accompanied with a fascinating tour of Southern food purveyors and influencers. The book ties into the PBS show of the same name, set to air in 2018 to correspond with the book's release. 




Aska
by Fredrik Berselius is the debut cookbook from the internationally acclaimed Swedish chef of the two Michelin-starred Brooklyn restaurant, Aska. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.



The Indian Vegetarian Cookbook
by Pushpesh Pant delivers fresh, delicious, easy Indian vegetarian dishes from the author of Phaidon's global bestseller, India: The Cookbook. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.



The Long and the Short of Pasta Over 70 of Italy's Favourite Recipes
by Giancarlo Caldesi and Katie Caldesi showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy. The pasta recipes from this title were taken from various of the authors' numerous titles.



DaVittorio: Recipes from the Legendary Italian Restaurant
by Enrico Cerea and Roberto Cerea is a must-have cookbook for lovers of fine Italian cuisine. Founded in 1966 by Vittorio Cerea, Da Vittorio is today one of the most beloved restaurants in Italy. The first-ever cookbook from the Michelin three-star institution, this volume presents fifty never-before-published recipes adapted for discerning home chefs. This title was published in Italy in November and is truly stunning. 

Boqueria: A Cookbook, from Barcelona to New York by Marc Vidal and Yann de Rochefort with Zack Bezunartea is the definitive cookbook of the celebrated Boqueria restaurants, inspired by the best of Barcelona tapas. New York City's famed Boqueria restaurants capture the essence of Barcelona tapas - that savory, salt-crackling, lip-smacking bite that pairs so well with wine and friends.  

Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious by Justin Chapple is a collection of 125 mouthwatering recipes like Avocado pizza with dukka and Stovetop mac-n-cheese with bacon breadcrumbs, with Justin's signature time-saving tips and hacks throughout. 


Soul: A Culinary Evolution in 150 Recipes
 by Todd Richards shares the James Beard nominated author's unusual take on soul food, exploring new approaches to fundamental ingredients like collards, pork, sweet potatoes, and more. 



Home Front Cooking: Recipes, Wit, and Wisdom from American Veterans and Their Loved Ones by Tracey Enerson Wood and Beth Guidry Riffle and Carol Van Drie brings you a collection of treasured family recipes and photographs from military service members past and present, and their loved ones. Recipes are accompanied by brief stories and memories related to the recipe, military service, and/or lifestyle. All profits go to the Robert Irvine Foundation in support of veterans. 

 

 


Other titles that I am excited about this month and will be covered in promotions and in our monthly roundup include : 

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