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.

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.

The New Spanish

The New Spanish: Bites, Feasts, and Drinks by Jonah Miller and Nate Adler presents the cuisine of Spain with an exuberance that takes into consideration the way we eat and cook today. Packed with brilliant illustrations and quirky photography, this book is a full throttled ride to Spain that delivers everything but typical tapas fare. It is the authors' hope that Spanish food will be embraced by cooks for weekly menu planning and no longer relegated to themed dinners. 

 

Miller and Adler know their stuff (they've traveled extensively in Spain), but here they're mixing up the old country rules. Recipes include a seafood salad made with Clamato®, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and Coca-Cola® (they say "trust us, it's delicious"), and even a blueprint for making your own vermouth from scratch. Normally heavy dishes, like duck with sherry and olive sauce, is given a makeover to be fresher and more intensely flavorful as a result. Seasonal produce plays a huge factor in these recipes as well.
 
The book is served up as a meal is, chapters start with Pintxos (super-simple skewered bites) and Conservas (canned and pickled foods are the unlikely jewels of Spanish cooking) then move on through Eggs, Vegetables, Rice & Grains, Meat & Poultry, Fish, and Dessert. The traditional flavors and celebratory vibe of Spanish-style eating is combined with modern techniques and a tongue-in-cheek attitude, The New Spanish makes for the perfect introduction to the cooking of Spain. Here the recipes are approachable, tips are shared throughout (such as frying cherry tomatoes for a minute to make peeling easier), ingredients are easily obtainable and the book is just pure fun and inspiration.

Special thanks to the publishers for sharing the following recipe with our members today and for providing copies of this title in our giveaway below.


Asparagus with almonds and Roncal (Espárragos con almendras y queso)
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

As you'll find with most recipes in this chapter (with the exception of salad-like preparations), our approach to vegetables is typically not to combine them, but rather let them all play a starring role, with techniques, seasonings, and flourishes that highlight or complement their flavors and textures. You can certainly roast or grill the asparagus here, but because the almonds, Roncal, and mustard are all assertive flavors, we usually opt for the milder results from blanching the asparagus. - Jonah Miller and Nate Adler

Serves 4 as a part of a larger meal

  • 1 pound asparagus
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons aged sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 ounces Roncal or Manchego cheese, grated
  • 2 tablespoons Marcona almonds, chopped

Trim the woody ends of the asparagus stalks by gripping them, one at a time, with one hand at the very bottom of the stalk and one in the middle. Bend until the end snaps off, letting it break where it will naturally. It's usually about one-fourth of the way up the stalk. If the asparagus are very thick, you can peel off the outer skins with a vegetable peeler to tenderize them.

Fill a pot large enough to hold the asparagus either vertically or horizontally three-fourths full of water and bring to a simmer over high heat. Salt the water heavily; it should taste of the sea.

Next, add the asparagus to the seasoned, simmering water and, depending on the thickness of the stalks, simmer for 1 to 3 minutes. The best way to tell if they are done is to taste-test one; they should still have some snap to them and remain bright green. Drain the asparagus. Pat the stalks dry and transfer to a platter large enough to spread the asparagus in a single layer.

In a bowl, whisk together the olive oil, vinegar, lemon juice, and mustard. Don't worry about slowly adding the oil, as there's no need to emulsify this vinaigrette. Season with salt and pepper.

To finish, spoon the vinaigrette over the plated asparagus and top with the almonds and grated cheese. Serve immediately.

The publisher is offering four copies of this book to EYB Members in the US/UK - two winners in each region. 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 12th, 2018.

From the North Promotion

From the North: A Simple and Modern Approach to Authentic Nordic Cooking by Katrin Bjork celebrates the classic dishes of Nordic countries, while making them more accessible and approachable for the rest of the world.

Katrín was born in Iceland, moved to Denmark to study photography and ended up living there for 14 years. Now she resides in New York where she writes the blog, Modern Wifestyle.

Katrín includes recipes for basic staples including Blueberry jam, Smoked butter, and Sourdough starter. A few other examples include Skyr cake, which highlights traditional Icelandic yogurt and a crust of fresh fruit and nuts and looks super easy and delicious and Danish crackling pork with sugar-glazed potatoes for the ultimate meat and potatoes dinner with a touch of sweetness.
 
The author was the photographer for this title and her photos are elegant and inspiring. I have her Brussels sprouts with smoked butter and sage, Reindeer meatballs with mushrooms (I'll use beef), and Crushed potatoes with horseradish and duck fat on the menu this week and will report back. We finally moved this weekend and I hope I can find all my spices to pull this dinner off.

For a look inside From the North our    features these   recipes:

Recipe images From the North

Special thanks to Page Street Publishing for the materials for our preview as well as providing three copies of this stunning book in our contest below. 

 

The publisher is offering three 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 10th, 2018.

July 2018 Cookbook Giveaway Summary

It's the first of the month and that means giveaway roundup time. As a reminder, we have tagged each promotion with the specific region to make them easily searchable. Once you have found your region's tag - bookmark that search and you will never have to scroll through the long giveaway list again. To further help, I have set out the tags below with links to the proper searches. Click on your country (or, of course, worldwide) and you will have a listing of giveaways available to you. (Remember to save that search to your favorites).

If you are having any difficulties with entering our giveaways, our how-to post  should be able to steer you in the right direction. I am working hard on providing more worldwide possibilities but again this lies in the publishers' hands. 

My 2018 Preview post  contains a breakdown by month of cookbook titles and is updated frequently. June's new cookbook review was recently published and shares many links and general information as well including more information about and  (certain of our promotions below have this added feature). Also, my Cookbooktober post highlights the titles coming out the second part of this year.

Have you joined our cookbook clubs? Read our latest summary and come have fun with us cooking and baking! Please note, Eat Your Books has been sharing your photos on our Instagram feed. If you would like to be tagged in your lovely photos, update your bio here at EYB to include your social media handles. You can edit your bio on your Profile page, accessed from the menu under your username at top right.  When we choose photos, we can then check your bio for your Instagram handle. Other members have expressed an interest in following the members that make such beautiful food! Also, if you would like your EYB username shown when we post your photos in this monthly roundup, please add your username to your Facebook posts.

Every Sunday I compile a post of Kindle cookbook deals and continually update that list throughout the week. 

 

 

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. The publisher is offering three copies of this book to EYB Members in the US and Canada. EYB will sponsor one winner outside those two regions.   The contest ends at midnight on July 4th, 2018.


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.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 and ends at midnight on July 7th, 2018.


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. 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 in our contest which ends at midnight on July 2, 2018.


Everyone's favorite domestic goddess, Nigella Lawson's new book, At My Table: A Celebration of Home Cooking is our main selection in the Eat Your Books Cookbook Club for June. Nigella is a champion of the home cook and her new book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes to adventures in a host of new dishes and ingredients.The publisher is offering three copies of this book to EYB Members in the US and Eat Your Books is providing one copy worldwide (outside the US).  The contest ends at midnight on July 10th, 2018.


I will be working my way through Modernist Bread this fall and feel that it will be the equivalent of a culinary course in bread. To celebrate this project, Emily Henry has generously offered one of our members a beautiful Bread Cloche for your baking needs. Emile Henry is offering one cloche to EYB Members in the US.  The contest ends at midnight on July 9th, 2018.


In The Modern Dairy, Annie Bell explains the science behind this food's goodness and how to make the smartest decisions at the market. She then offers more than 100 original recipes that celebrate dairy in healthy ways and reflect the way we cook and eat today. The publisher is offering three copies of this book to EYB Members in the US and UK.  The contest ends at midnight on July 17th, 2018.


Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner is a gorgeous book that embraces the balance of elegance, comfort and delicious food. The overall appearance of the book clearly reflects this lifestyle and the photographs evoke a feeling of serenity. The publisher is offering three copies of this book to EYB Members in the US, UK, NZ and AUThe contest ends at midnight on July 18th, 2018.   

 

Once Upon a Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes by Jennifer Segal provides the reader the tools needed to improve their cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. The publisher is offering three copies of this book to EYB Members in the US and CanadaThe contest ends at midnight on July 17th, 2018.

 

Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious by Justin Chapple  is not your typical "you can make a meal' type of cookbook. It's more in line with a "you can make a truly delicious, elevated meal with a few basics thrown in for good measure" type. The publisher is offering three copies of this book to EYB Members in the US.  The contest ends at midnight on July 19th, 2018. 

 

Room for Dessert by Will Goldfarb is high-end pastry at its finest and offers a world of inspiration to the experienced cook. Recipes require thought and a time commitment. I think of this beautiful book as a pastry course. Start slow with Pancetta financiers, Brioche or his recipe for chocolate chip cookies then venture into the pastry wizard's world of multi-component, show stopping desserts. The icing on the cake (pun intended) is the chef's writing throughout along with his quirky name for his dishes. This is a must have book for any lover of desserts. The publisher is offering two copies of this book to EYB Members in the US, UK, AU, and CA. The contest ends at midnight on July 18th, 2018. 

 

Jason Licker self-published Lickerland in 2016 and has been the recipient of well-deserved accolades. Recently, he was nominated for three awards at the World Gourmand Cookbook Awards (he came in second) and in 2017 garnered a James Beard nomination  in the Cooking From a Professional Point of View category - a rare occurrence for a self-published title. Jason is offering two copies of this book to EYB Members worldwide. The contest ends at midnight on July 16th, 2018. 

Flatbread: Toppings, Dips, and Drizzles by Anni Daulter, author of Bites on Boardsand other titles, takes a fresh approach to the humble flatbread in her latest release. The publisher is offering three copies of this book to EYB Members worldwide. The contest ends at midnight on July 19th, 2018. 

 

Feasting: A New Take on Jewish Cooking by Amanda Ruben delivers modern inspiration on classic Jewish cooking with a range of delicious Jewish staples and new recipes to enjoy.  As she spends her day creating food for everyone to share, "It's no coincidence that a cookbook of mine is called Feasting. I don't know any other way to cook or eat," she said to the Guardian. The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ.. The contest ends at midnight on July 20th, 2018.  

The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles by Alison Clare Steingold is the ultimate West Coast food lover's dream. Beautiful photography and profiles of all THE places to be are complemented by the shared recipes from those locales. The "Fried chicken sandwich, spicy B&B pickle slaw, rooster aioli" from Son of a Gun, "Tagliatelle with pork ragu" from Union, and "Sweet potato gnocchi with broccolini agliolio" from the vegan hotspot Crossroads are a few examples of the recipes here.  The publisher is offering three copies of this book to EYB Members in the US. The contest ends at midnight on July 21st, 2018.

 

Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) by Paula Disbrowe is the latest offering from our friends at Food52. (Food52 Genius Desserts will be out in September!) Here, Paula Disbrowe coaches us through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week. With recipes for flavorful flatbreads, tacos, vegetables and even desserts, this book is filled with exciting ways to get your grill on. Beautiful photos and detailed instructions fill Food52 Any Night Grilling perfect for the novice but also unique flavorful recipes to excite the grillmaster. 

The One-Bottle Cocktail: More Than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman brings cocktails to the masses by making them approachable enough for any size home bar. Simple, delicious, and inventive drinks are within reach with ingredients you can easily source and require no more than one spirit. Organized by type of liquor - vodka, gin, agave spirits, rum, brandy, and whiskey - each chapter offers fresh, eye-opening cocktails. These recipes won't break the bank and won't require an emergency run to the liquor store. 

The publisher is offering three sets of these books to EYB Members in the US.  The contest ends at midnight on July 20th, 2018.

Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan shares flavour forward dishes that are sure to please anyone. What strikes me is the vibrancy of the recipes. Gorgeous plates of greens, red tomatoes adoring dishes, and even a bowl of purple soup pops off the pages. The author proves that plant-based food doesn't have to be boring with recipes that cover breakfast to sweets and everything in between. 

Green Burgers: Creative Vegetarian Recipes for Burgers and Sides by Martin Nordin shares recipes such as a classic BBQ portobello burger to a Zucchini burger with wild garlic.  With chapters on burgers, buns, sides, pickles, and sauces, this title has all you need to make the perfect plant-based burgers and sides at home.  

The publisher is offering three sets of each book - Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan and Green Burgers: Creative Vegetarian Recipes for Burgers and Sides to EYB Members in the US, UK, NZ and AU. The contest ends at midnight on July 25th, 2018.

 

First, We Brunch: Recipes and Stories from Victoria's Best-Loved Breakfast Joints by Rebecca Wellman is a beautiful book devoted to brunch. Paging through the title you will find lovely photographs of food, people and the restaurants featured as well as profiles of same. The publisher is offering three copies of this book to EYB Members in the US and Canada.  shers. If you are not already a Member, you can join at no cost. The contest ends at midnight on July 31st, 2018. 

Cuba: The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre, shares 350 recipes for home cooks that reflect Cuba's multi-layered culinary history. The book is organized by course, provides the origins of the recipes and explains Cuban ingredients and what to use to substitute those ingredients you may not be able to procure. The publisher is offering two copies of this book to EYB Members in the US, CA, UK, and AU. The contest ends at midnight on August 3rd, 2018. 

 

Cuba The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre

Influenced by Spanish, Caribbean and many other cultures, Cuban cuisine is a melting pot of flavors. It has often been characterized as peasant food due to the rationing system and widespread poverty. These obstacles, however, haven't stopped the people of this beautiful island from creating delicious food to feed their families. 

Over the last few years, there has been an increased interest in all things Cuban. Recently, during a brief window, it was not such an arduous task to travel to this once forbidden locale. Photographs that depict an island lost in time with vintage cars, a 50's vibe and colorful landscape ignited our passion to explore. Over the last few years, there has also been an increase in the number of incredible cookbooks on Cuban cuisine.

The latest, Cuba: The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre, shares 350 recipes for home cooks that reflect Cuba's multi-layered culinary history. The book is organized by course, provides the origins of the recipes and explains Cuban ingredients and what to use to substitute those ingredients you may not be able to procure.

Beautifully photographed with shots of the shorelines, the multi-colored buildings that line narrow streets and simple, approachable dishes, make this one of my favorite Phaidon titles. For a look inside please check out our   that features these recipes in our :

Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. Special thanks to the publisher for supplying the materials for our preview as well as providing two copies of this title in our contest below.

The publisher is offering two copies of this book to EYB Members in the US, CA, UK, 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 3rd, 2018.

First, We Brunch by Rebecca Wellman

Anthony Bourdain said something to the effect that society will always have a need for brunch and if things took a wrong turn in his career, he could go back to a brunch gig. People love brunch. Why? Because there is something for everyone. We can have our choice of a sweet or savory entree (or both!). Brunch can be breakfast fare or more hearty choices such as fried chicken or steak. I also think that the fact that it is encouraged (and acceptable) to have an alcoholic beverage at 10:30 am on a Sunday morning may play a factor here as well.

First, we Brunch cookbook coverFirst, We Brunch: Recipes and Stories from Victoria's Best-Loved Breakfast Joints by Rebecca Wellman is a beautiful book devoted to brunch. Paging through the title you will find lovely photographs of food, people and the restaurants featured as well as profiles of same.

I knew I would love this book for many reasons: It's not only brunch recipes but restaurant brunch recipes with the bonus of those restaurants being in Canada. But what I loved from the first crack of the spine was the epigraph that reads, "I'm a simple woman. I like handsome, bearded men and breakfast food," So do I, Rebeccca, so do I.

First, We Brunch shares recipes that range from a mountain of Honey-orange waffles with candied pecans from Hide + Seek Coffee;  Zambri's Spaghetti e aglio olio peperoncino with fried egg; to Pulled pork pancakes from the Jam Cafe. And let us not forget, the libations such as Olo's Wake up in the dark or Vis á Vis Once upon a swizzle. Also included are tips and recipes from the author, such as how to make poached eggs and instructions on seasoning a pan. 

First, We Brunch is a perfect book for the breakfast or brunch lover, restaurant cookbook fan and/or just regular folks who love inspirational recipes. Special thanks to the publisher, Touchwood Editions, for sharing the recipe below as well as providing copies of this magnificent book in our giveaway below. 

 

Marina brioche cinnamon buns

Marina brioche cinnamon buns
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Makes 24

Ah, these cinnamon buns are to die for. They are the epitome of the gooey, sweet but not too sugary, beautifully raised buns that make you close your eyes when you eat one. Or two. This recipe makes a lot, but don't worry-they'll be gone before you know it.

This recipe can be made by hand or in a mixer with the hook attachment.

Sponge

  • 3/4 cup unbleached bread flour
  • 1 Tbsp instant yeast
  • 3/4 cup whole milk, lukewarm

Dough

  • 6 large eggs, lightly beaten
  • 4 3/4 cups unbleached bread flour
  • 3 Tbsp granulated sugar
  • 1 3/4 tsp kosher salt
  • 3/4 cup unsalted butter, at room temperature
  • 2 Tbsp unsalted butter

Cinnamon Sugar

  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 Tbsp ground cinnamon

Sugar Base

  • 1 cup unsalted butter,
  • at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup golden corn syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt

Cream Cheese Frosting

  • 1 1/4 cups plain full-fat cream
  • cheese, at room temperature
  • 1 tsp pure vanilla extract
  • Seeds of 1 vanilla bean
  • or 1/4 tsp more vanilla extract
  • 1/2 cup unsalted butter, at room temperature, cut into 1-inch pieces
  • 2 cups icing sugar

To make the sponge

Place the flour and yeast in a large bowl (or in the bowl of a stand mixer). The milk should be between 89°F-100°F. Stir in the milk until fully combined. Cover the bowl with plastic wrap and let sit on the counter for 30-45 minutes, or until the sponge rises and falls when you tap the bowl.

To make the dough

Add the eggs to the sponge and whisk until smooth. In a separate bowl, stir together the flour, sugar and salt. Add this to the sponge and mix until all the ingredients are fully combined and there are no dry spots or chunks. Cover loosely with a clean dish towel and let the mixture rest in the bowl on the counter for 5-10 minutes. Turn the dough out onto a lightly floured surface and, with clean hands, gradually mix in the 3/4 cup of butter about 1 Tbsp at a time, fully incorporating each addition before adding more.

Continue kneading dough for about 10 minutes more, until the dough is very smooth and soft and not too sticky too handle. Add a small amount of flour if the dough is too sticky. Drape a clean tea towel over the dough and let it rest on the counter for 10-15 minutes.

To make the cinnamon sugar

While the dough is resting, mix together the granulated sugar, brown sugar and cinnamon in a medium bowl. Set aside.

To make the sugar base

In a medium bowl and using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, both sugars, corn syrup, vanilla and salt for about 5 minutes, until light and fluffy. Divide the sugar base between two 8-inch square pans, spreading the base evenly and loosely across the bottom of both pans.

To bake

Melt the 2 Tbsp butter. Roll the dough out on a clean, lightly floured surface into a large rectangle, about 1/4 inch thick. Brush it with the melted butter and sprinkle the cinnamon sugar mixture evenly overtop.

Starting at a long side, roll up the dough, firmly but not tightly, into an even log. Cut the log into 24 pieces.

Place the cinnamon buns, slightly spaced out, on top of the sugar mixture in both pans.

Cover the pans lightly with clean dish towels and let the cinnamon buns rise on the counter for about 45 minutes, until they are about double in size.

Preheat the oven to 350°F.

Bake the cinnamon buns for 20-30 minutes, until golden and fully baked. When a toothpick inserted into the doughy part of a bun comes out clean, remove the pans from the oven and set them on a wire rack to cool.

To make the cream cheese frosting

While the buns are cooling, make the frosting.

Using a stand mixer fitted with the paddle attachment, or a bowl and a hand mixer on medium speed, beat the cream cheese, vanilla extract and vanilla bean seeds for about 3 minutes, until light and fluffy. Add the butter, one piece at a time and mixing well between additions, and continue to mix until well combined. Turn the speed of the mixer to low and add the icing sugar, 1 cup at a time, mixing well between additions. Continue beating until smooth and fluffy. The icing can be spread over warm or cooled cinnamon buns, or stored in an airtight container in the refrigerator for up to 3 days. Bring the icing to room temperature and beat until fluffy before spreading on the cinnamon buns.

Recipe and photo courtesy of TouchWood Editions. Recipe by The Marina Restaurant; excerpted from First, We Brunch by Rebecca Wellman © 2017

The publisher is offering three 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 July 31st, 2018.

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

Archives