What to look for this Cookbooktober 2018

Besides my family, cookbooks are my life. My days are filled with reviewing, reading, cooking from, and thinking about cookbooks. I'm sure many of you can relate. If I am not paging through a book, I'm researching what the future holds for cookbook devotees.

My 2018 Preview Post is an extensive compilation of cookbook releases by month. If a book is on that list - it appeals to me, or I feel it will appeal to a great many of you. I frequently update this massive listing and also share monthly preview articles to keep you are members in the loop.

Today, I wanted to share a breakdown of major releases for the second half of 2018. This was a very hard list to pare down as I am looking forward so many new books.  If you are new to Eat Your Books, please use the code FBJUNE18 when you sign up to check us out with a free 45 day Premium membership. We are sure you will want to hang around. 

For more information on what Eat Your Books is about, see our About Us and Help sections. Besides providing a search engine for your cookbooks, we have many other features including giveaways (you do not need to be a paid member to enter our promotions). Update: See EYB Digital  announcement.

 

Mastering Pizza: The Art and Practice of Handmade Italian Pizza, Focaccia, and Calzone by Marc Vetri and David Joachim promises to be a revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. (August)

Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos by Rose Levy Beranbaum is an ultimate collection of no-fuss recipes everyone should know. Rose guides you through every recipe with a streamlined, simplified approach and more than 600 mouthwatering and instructive photos. (September)

Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies by Cathy Barrow includes seventy-five foolproof recipes, along with inventive decoration tips that will appeal to bakers of all levels. Cathy is the queen of all good things - and pie is taken to new heights (and shapes) when she works her magic. (September)

 

Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province by Georgina Freedman is a title I am so excited about. Each chapter here covers a different area featuring its cardinal recipes such as Tibetan momo dumplings, Dai cucumber salad with peanuts, the famed "crossing-the-bridge" noodles of Kunming, Eastern-style fried rice with ham, potatoes, and peas, and roasted eggplant salad from near the Burmese border. (September)

Cravings: Hungry for More by Chrissy Teigen is the celebrity's new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more. (September)

The German Cookbook by Alfons Schuhbeck is a comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine.  Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences. This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. (September)



The Mezze Cookbook: Sharing Plates from the Middle East by Salma Hage shares more than 135 home-cooking recipes exploring the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients.Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. (September) 

Simple by Yotam Ottolenghi's is scheduled for release in September of 2018. This title will share 120 brand-new dishes that contain all the inventive elements and favour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. (September) (US release in October)


Time: A Year and a Day in the Kitchen by Gill Meller is the highly anticipated follow-up to the award-winning Gather. In it Gill distills the essence of his approach to food and cooking - time spent in the kitchen, with good ingredients, makes for the best possible way of life. Morning, daytime and night - these are the touchstones of our days, and days are the markers of our years. (September)

 

Everyday Dorie: The Way I Cook by Dorie Greenspan invites readers into the beloved author's kitchen to savor the dishes that she makes all the time, from Miso-glazed salmon to Lemon goop. What makes a "Dorie recipe"? Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers' market, or pantry. (October)

 

In their first major book since the spectacular Zahav, Israeli Soul: Simple Essential Delicious by Michael Solomonov and Steven Cook go straight to the food of the people - the great dishes that are the soul of Israeli cuisine. (October)

Season: Big Flavors, Beautiful Food by Nik Sharma is one of 2018's highlights for me. Nik's A Brown Table blog is just beautiful and this promises to be an incredible debut cookbook. (October)

A Very Serious Cookbook: Contra Wildair by Jeremiah Stone and Fabián von Hauske and Alison Roman is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Cook Like a Pro: Recipes and Tips for Home Cooks by Ina Garten shares a brand-new collection of recipes, tips, and techniques, so readers can cook with confidence no matter how much experience they have in the kitchen. (October)



Home Cooking with Kate McDermott
by Kate McDermott delivers satisfying, mainly one-dish meals from the author of Art of the Pie. From roasted chicken and veggies for Sunday supper to batches of hearty soup to reheat when there's no time to cook, this practical cookbook focuses on staple recipes for people who aren't looking for a part-time job in the kitchen. Using ingredients that can be found in any supermarket and techniques that every home cook needs, McDermott shares tasty and repeatable meals for friends and family. (October) EYB Digital title.





Pasta, Pretty Please by Linda Miller Nicholson delivers her first cookbook, a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfood - and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations pop. (October) EYB Digital title.






The Nordic Baking Book by Magnus Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats. No other book on Nordic baking is as comprehensive and informative. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. (October)





Estela
by Ignacio Mattos shares the dishes that make dining at the New York hot spot a true experience. In April, I dined there with Jane and another friend and it was truly one of the best meals of my life. Mattos is a master. (October)




Modern Baking: Cakes, Cookies and Everything in Between
by Donna Hay brings us one of her most beautiful books yet with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats. I've had a peek at the digital version of this book and it is jaw-droppingly stunning. 

Fantastical Cakes: Incredible Cakes for the Baker in Anyone by Gesine Bullock-Prado shares her step-by-step instruction for baking, piping, and making decorations make each bit manageable, whether it's baking layers ahead of time and freezing, or taking the time to crank out a slew of gorgeous frosting flowers that hold beautifully in the freezer until you need them. (November)



Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by Susan Volland explains how to skillfully wield a hot skillet to sear entrees, then shows how quickly a fresh, easy sauce can be made in that same hot pan. In more than sixty enticing recipes that cover seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. (November) EYB Digital title.


Extra Helping: Recipes for Building Community One Dish at a Time by Janet Elsbach is for anyone who wants to feed loved ones and friends who are in need. With recipes tailored to meet many of the dietary modifications that illness and recovery (not to mention modern life) often entail, as well as suggestions that range from mailing a care package to bringing over a full, hot meal, this title frames a philosophy of support, a personal identity of tending, a creative and unique-to-you style of saying, "I am here for you"--one delivery at a time. (November)
 EYB Digital title.


Other July - December titles that are must haves include:


We hope to have EYB Book Previews for these titles as well as promotions. Read more about EYB Book Previews here

Which titles are you looking forward to? 

 

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

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 July 7th, 2018.

Looking forward to 2018

I loathe being the one that is putting up the Valentine's Day displays a few days after the December holidays, yet I've spent the last few days filtering through 2018 releases from around the world. Even though bindings haven't been broken in on those spectacular cookbooks of 2017, it is never too early to start planning ahead. The new year brings books from Michael Solomonov, Dorie Greenspan, Melissa Clark, Diana Henry, Rose Levy Beranbaum, Lidia Matticchio Bastianich, Virginia Willlis, Katie and Giancarlo Caldesi and many more.

Certainly, there will be many more books added to this list, titles and publication dates may change as well as covers (many covers are not yet available). What follows is a cursory look at major titles. I provided a blurb from the publishers on a few books and listed other titles with a link to the library record here at EYB so that you can review what is in store for us cookbook lovers in the coming year.

For those who may have missed 2017 happenings and are new to this site: December's posts were ladened with the word "best". I prepared my best of 2017 list, Jane spent many sleepless nights compiling the best lists from around the world both by book sellers and media sources. The Best Cookbooks of 2017 as well as prior years: 2016, 2015, 2014, 2013, 2012, 2011, 2010 and 2009 can be found at those respective links. Further information can be located on my Year in Review.

Onward to 2018!

January

Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life by Lindsay Maitland Hunt arrives in January in time to assist us in making amends for any excess we enjoyed during the holidays. With tasty recipes to throw together such as the cover dish, Quick rotisserie chicken tacos with smashed avocado, we won't feel deprived even when crunched for time.

Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots by James Syhabout delivers dishes which are inspired by the open-air "hawker" markets of Thailand and Laos as well as the fine-dining sensibilities of James's career beginnings. Each chapter opens with stories from Syhabout's roving career, starting with his mother's work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents' homelands. From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout's recipe for instant ramen noodles with poached egg, this cookbook explores the many dimensions of this singular chef's cooking and ethos on ingredients, family, and eating well. James has a number of events scheduled to celebrate this release and I cannot wait to get my hands on this title.

I spent the last few days reading Masala & Meatballs: Incredible Indian Dishes with an American Twist by Asha Shivakumar. A beautiful book filled with recipes that bring Indian flavors to American classics. Apple-pistachio waffled French toast; White chicken curry pot pie, and Nut-crusted halibut with green onion sauce are a few examples of what you will find here. We'll be sharing a full promotion soon.

One Knife, One Pot, One Dish: Simple French Feasts at Home by Stéphane Reynaud and Marie-Pierre Morel is another title I spent time with this past holiday. This title is chock full of one pot wonders done elegantly. From Pork with green peppercorns and shiitakes to Pineapple with hazelnuts and vanilla, if you have a pot, a knife and this book you will eat well.

Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou draws cooks into the kitchen with recipes for traditional Chinese fare including the dumplings the author is known for in her cooking classes in Seattle. Helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list with acceptable substitutions, make it even simpler for the busiest among us to cook their favorite Chinese dishes at home.


Noodle Soup: Recipes, Techniques, Obsession
by Ken Albala offers the recipes and techniques for mastering noodle soup, of course. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments.

February

Cherish: Food to Make for the People you Love by Anne Shooter shares the food that the author cooks for her family - the cookbook that her daughters wanted her to write. Full of love and generosity, the recipes are a delicious array of flavours from the Middle East, Eastern Europe and Jerusalem. They come from Anne's Jewish background and the times her family and friends come together to eat, celebrate and feast. I love Anne's Sesame & Spice and look forward to this new book.

I am incredibly excited for the release of Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day by Alexander Smalls and JJ Johnson. Here for the first time over 100 recipes that go beyond just one place and branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The authors' foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world.

Mildred's the Vegan Cookbook: Bright Food, Bold Flavours by Dan Acevedo is bursting with clever ideas for feasts with family and friends, as well as for delicious, simple everyday meals, bringing punchy flavours, satisfying dishes, a dash of urban cool and a refreshing take on the conventional stereotype of vegan food. Time Out declares that 'Only Lady Luck can get a table at Mildreds. It's one of London's coolest vegetarian restaurants.' And now we can enjoy these dishes at home!

Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing by Jerrelle Guy leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make the author feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today.

Eat Up!: Food, Appetite and Eating What You Want by Ruby Tandoh celebrates the fun and pleasure of food, taking a look at everything from gluttons and gourmets in the movies, to the symbolism of food and sex. She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

Eating from the Ground Up: Recipes for Enjoying Vegetables All Year Long by Alana Chernila is filled with 100 recipes that showcase the unique flavor and texture of each vegetable. There are dishes that are so fresh and quick that they feel more intuitive than like you're following a recipe; pots of soup for all times of the year that are packed with nourishment; ideas for maximizing summer produce, even when the volume is overwhelming for those who garden themselves; cozy, hearty fall and winter foods that are all about comfort; and fun, celebratory dishes that put vegetables front and center. The many tips on selecting, storing, preparing, and enjoying the season's bounty make this book an ideal handbook and celebration in one.


Patricia Heaton's Food for Family and Friends: 100 Favorite Recipes for a Busy, Happy Life
by Patricia Heaton is a beautiful, full-color collection of 100 tasty, simple recipes for unforgettable meals and gatherings from the enormously popular star of the ABC sitcom The Middle and Food Network's Patricia Heaton Parties. Though she may be a Hollywood star today, this down to earth, practical Midwesterner likes to have fun entertaining her loved ones and has never forgotten her roots.

Pasta Reinvented by Caroline Bretherton focuses onhealthy alternatives to wheat-based pasta - often gluten-free - and offering recipes for making pasta doughs from scratch, as well as sauces and dishes to enjoy. Eighty protein- and fiber-packed recipes offer you a new generation of dishes to go with the latest evolution of pasta and noodles. I am excited for this book - just look at that cover!

 

March

Bake from Scratch: Artisan Recipes for the Home Baker edited by Brian Hart Hoffman is the second compilation book featuring all the glorious recipes from issues of the very popular magazine, Bake from Scratch, which is indexed for our members. The first compilation volume is also indexed and even though the recipes are in the copies of the magazine - I am one that must buy the magazines each month as well as order the gorgeous cookbook. Each magazine has enough recipes to qualify for a cookbook and everything I have made has been perfect.

Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the USA (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. Sharing more than one hundred recipes that range from Roasted chicken with harissa, Marinated soft cheese with herbs and spices; Buttermilk biscuits; to Whole roasted cauliflower with whipped feta - this book is highly anticipated. Update: I just became aware that his pita and slow-cooked lamb recipes are contained in the book. A friend said, "I'd paid $80.00 for the book for those two recipes alone." Can't wait!

A Table in Venice: Recipes from My Home by Skye McAlpine takes readers to Venice to share in cooking traditional Venetian dishes as well as the author's take on classics. The stunning photography and beautiful storytelling will bring this lovely city to life. With 100 irresistible recipes, 150 photos, and evocative essays, this title is a love letter to this storied city that will bring the beauty of its cuisine into our kitchens.

Risotto and Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts by John Coletta, Nancy Ross Ryan and Monica Kass Rogers is the bible to rice cookery. Coletta, famed Chicago chef, shares his expertise on this staple of northern Italy. These 100 authentic dishes bring the full range of Italian rice cooking into the home kitchen, from familiar dishes such as arancini, crochettes, risotti, and rice pudding to more unusual offerings such as rice salads, soups, fritters, bracioli, and gelatos. I am all about risotto and am looking forward to this title.

How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond--with Recipes by Becky Selengut outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson.

Ultimate Pound Cakes: Classic Recipe Collection by Phyllis Hoffman shares over 85 recipes that will give you a treasure trove to choose from for years to come. Holidays, special occasions, or weeknight suppers, these test-kitchen approved, home-baked cakes are always a welcome surprise for family and friends. They also make fabulous gifts.



Venice: Four Seasons of Home Cooking
by Russell Norman returns to Vnice to immerse himself in the authentic flavours of the Veneto and the culinary traditions of the city. His rustic kitchen - in the residential quarter of the city where washing hangs across the narrow streets and neighbours don't bother to lock their doors - provides the perfect backdrop for this adventure, and for the 130 Italian family recipes showcasing the simple but exquisite flavours of Venice. Two of my favorite titles, Polpo and Spuntino, were written by Norman, the latter was the subject of a Friday Flashback feature last year.

Vegetarian Viet Nam by Cameron Stauch is a title I am very excited about. In the years the author spent living and cooking in Vietnam, Cameron learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in this debut title make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before. With a lavishly illustrated glossary that helps you recognize the mushrooms, noodles, fruits, and vegetables that make up the vegetarian Vietnamese pantry, this cookbook will unlock an entire universe of flavor to people who want healthy, tasty, and sustainable food. I have a few of Cameron's events on our calendar.



Giada's Italy: My Recipes for La Dolce Vita
by Giada De Laurentiis is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her one of America's most beloved Italian chefs. Her Food Network show, Giada's Italy, is fun to watch and this title may be my favorite of all her books. Giada delivers her best here.

April

Room for Dessert by Will Goldfarb is a definitive guide to perfect pastry from the acclaimed former elBulli pastry chef and his destination restaurant in Bali, Room4Dessert. This debut cookbook showcases a menu of desserts and fine pastry work with an approach inspired by local ingredients and stunning surroundings. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School by Marjorie Taylor and Kendall Smith Franchini chronicles the mother and daughter's life in their charming French village and their relationships with the region's artisan food producers and winemakers. Featuring more than 100 market-inspired recipes, the book teaches classic French techniques in a beautiful, approachable just like the school. With more than 200 enchanting photographs, this beautiful book is a richly illustrated presentation of the family's delicious world, and a practical primer for adopting elements of the French lifestyle at home, no matter where you live.


Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In Between
by Melissa Clark curates more than 100 dishes, hand-selected by Clark herself, from her two previously published books, In the Kitchen with a Good Appetite and Cook This Now. This compilation will also include more than 40 full-color photographs, specially shot for this publication. In addition, it features an "Occasion Chart" that cross-references recipes into situational categories including weekday staples, perfect for 2, family meals, and company's coming, making it easy for the reader to select the perfect recipe for any occasion. Melissa's books are member favorites.

The Magnolia Table: A Collection of Recipes for Gathering by Joanna Gaines is infused with the author's warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites made famous by Joanna's bakery, the Silos Baking Co., and classic comfort selections from the couple's new Waco restaurant, Magnolia Table, which opens early 2018.

Lucy Carr-Ellison and Jemima Jones, the pair behind Tart London, peerless boutique caterers, pop-up kitchen pros and ES Magazine columnists have written their first book, A Love of Eating: Recipes from Tart London. The duo have been bringing bold and bright food to the London scene since they first started in 2012. This book is about their approach to cooking and eating - creating colourful, fresh and wholesome meals to share and enjoy, always with a fun and fuss-free attitude.

May

When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper). Planning a menu is still her favourite part of cooking. Menus can create very different moods, they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flows and as a group of dishes that the cook can manage without becoming totally stressed. The menus in How to Eat a Peach: Menus, Stories and Places reflect places Diana loves, and dishes that are real favourites. This book is published in the UK in April.


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.


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.




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.

Boqueria: A Cookbook, from Barcelona to New York by Marc Vidal, Yann de Rochefort and Genevieve Ko 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.

June

Farmacy Kitchen by Farmacy shares dishes inspired by favorite places around the world, that are not only energizing and delicious, but free of dairy, refined sugar, additives and chemicals. Discover the secrets of London's Farmacy classics, such as Farm green soup, the signature Farmacy burger, Goji ketchup, Raw banoffee pie, Fire Starter elixir and Brain booster latte. Also featured are personal stories, advice on a healthy kitchen set-up, homemade beauty products, tips for a happy lifestyle and stunning photography.


Cuba: The Cookbook
by Madelaine Vazquez Galvez and Imogene Tondre shares 350 home-cooking recipes in this compendium explore the country's myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Gunpowder Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save is an exciting collection of recipes from the founders of the hugely respected restaurant of the same name. In this beautiful book, complete with stunning photography, Harneet, Devina and Nirmal have managed to capture the bustle and flavours of their childhoods in Kolkata, and the intricacy of true homestyle dishes from across India.

 

July

The Sweet Life: Home Baking and Sweet Treats Italian Style 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. 

August

Mastering Pizza: The Art and Practice of Handmade Italian Pizza, Focaccia, and Calzone by Marc Vetri and David Joachim is a revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, this title will help you make pizza as delicious as you find in Italy. Vetri and Joachim are masters and all their books are in my collection.

Jamie Cooks Italy: From the Heart of the Italian Kitchen by Jamie Oliver is a celebration of the joy of Italian food. Jamie wants to share his love of all things Italian with accessible, best-ever recipes for Classic Carbonara, Salina Chicken, Stuffed Focaccia, Baked Risotto Pie, Pot-Roasted Cauliflower and Limoncello Tiramisu. This is about bringing the pleasure and passion of the world's favourite cuisine to your kitchen at home. Featuring 140 recipes in Jamie's easy-to-follow style, the book has chapters on Antipasti, Salad, Soup, Meat, Pasta, Fish, Rice & Dumplings, Bread & Pastry, Sides, Desserts and all the Basics you need.

A Journal by René Redzepi is an intimate first-hand account of a year in the life of his renowned restaurant, Noma.  A Journal is a highly personal document of the creative processes at Noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep this journal and to dedicate a year to the creativity and well-being at Noma. The result is an unusually candid, and often witty, insight into the inner workings of one of the most creative minds in the food industry today. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

 

September


Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos by Rose Levy Beranbaum is an ultimate collection of no-fuss recipes everyone should know. Rose guides you through every recipe with a streamlined, simplified approach and more than 600 mouthwatering and instructive photos. Whether you're a baking enthusiast or just want to whip up the occasional treat, you will be able to easily make perfect brownies, banana bread, holiday pies, birthday cakes, homemade bread, and more. Throughout, Rose shares her unique tips and methods for unlocking the secrets to the best flavors and foolproof results, for a treasury of essential recipes you'll use forever.

Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province by Georgina Freedman is a title I am so excited about. Each chapter here covers a different area featuring its cardinal recipes such as Tibetan momo dumplings, Dai cucumber salad with peanuts, the famed "crossing-the-bridge" noodles of Kunming, Eastern-style fried rice with ham, potatoes, and peas, and roasted eggplant salad from near the Burmese border. Complete with profiles of local cooks, artisans, and farmers, as well as breathtaking on-location photography, this book takes readers on an unforgettable journey through the land of Shangri-La and introduces a new world of flavors.

Simple by Yotam Ottolenghi's is scheduled for release in September of 2018. The superstar chef's award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. This title will share 120 brand-new dishes that contain all the inventive elements and favour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.

The German Cookbook by Alfons Schuhbeck is a comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine.  Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences. This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Time: A Year and a Day in the Kitchen by Gill Meller is the highly anticipated follow-up to the award-winning Gather. In it Gill distills the essence of his approach to food and cooking - time spent in the kitchen, with good ingredients, makes for the best possible way of life. Morning, daytime and night - these are the touchstones of our days, and days are the markers of our years. Gill's unique dishes fit within this framework, moving through the seasons, from freshness and light, to comfort and warmth. 

The Mezze Cookbook: Sharing Plates from the Middle East by Salma Hage shares more than 135 home-cooking recipes exploring the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients.Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

October

Everyday Dorie: The Way I Cook by Dorie Greenspan invites readers into the beloved author's kitchen to savor the dishes that she makes all the time, from Miso-glazed salmon to Lemon goop. What makes a "Dorie recipe"? Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers' market, or pantry.

In their first major book since the spectacular Zahav, Israeli Soul: Simple Essential Delicious by Michael Solomonov and Steven Cook go straight to the food of the people - the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a three-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen.

Season: Big Flavors, Beautiful Food by Nik Sharma is one of 2018's highlights for me. Nik's A Brown Table blog is just beautiful and this promises to be an incredible debut cookbook. Order it now!

Sweet Home Café Cookbook: Recipes from the Smithsonian National Museum of African American History and Culture by NMAAHC is slated for release this month. With more than 115 recipes, this title will take readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. More than a collection of delightful recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways.


Pasta, Pretty Please
by Linda Miller Nicholson delivers her first cookbook, a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfood - and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations pop.


Cook Like a Pro: Recipes and Tips for Home Cooks by Ina Garten shares a brand-new collection of recipes, tips, and techniques, so readers can cook with confidence no matter how much experience they have in the kitchen.

Home Cooking with Kate McDermott
by Kate McDermott delivers satisfying, mainly one-dish meals from the author of Art of the Pie. When she isn't making pie, Kate McDermott has people to feed. From roasted chicken and veggies for Sunday supper to batches of hearty soup to reheat when there's no time to cook, this practical cookbook focuses on staple recipes for people who aren't looking for a part-time job in the kitchen. Using ingredients that can be found in any supermarket and techniques that every home cook needs, McDermott shares tasty and repeatable meals for friends and family.

Pies and Tarts: For All Seasons by Annie Rigg features 100 pies and tarts, themed by size: individual tartlets and handheld pies, medium ones for lunch and dinner, and big, celebratory pies for larger gatherings. Sweet and savory recipes for every season, and ideas for super decorative pastry-work as popularized on Instagram. Separate recipes for doughs and crusts made with a variety of flours are also included.


The Nordic Baking Book by Magnus Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats. No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson - now an established photographer, following his successful exhibitions in the US. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

A Very Serious Cookbook: Contra Wildair by Jeremiah Stone and Fabián von Hauske and Alison Roman is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

 

November


Fantastical Cakes: Incredible Cakes for the Baker in Anyone by Gesine Bullock-Prado shares her step-by-step instruction for baking, piping, and making decorations make each bit manageable, whether it's baking layers ahead of time and freezing, or taking the time to crank out a slew of gorgeous frosting flowers that hold beautifully in the freezer until you need them. No step is skipped or left unexplained. The layers are as easy as box mixes, and the smoothing and decorating instructions work the first time (not a thousand passes later). From custom shapes to complement a party theme to ultra-gorgeous towering layer cakes for special occasions, it's all within reach.

Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by Susan Volland explains how to skillfully wield a hot skillet to sear entrees, then shows how quickly a fresh, easy sauce can be made in that same hot pan. In more than sixty enticing recipes that cover seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability.


Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors by Ryan Angulo and Doug Crowell, the owners of two of Brooklyn's most beloved restaurants, Buttermilk Channel and French Louie, delivers a home cook's handbook with all the delicious, welcoming comfort food and drink (and brunch!) you'd want from your favorite neighborhood bistro.

December

I am sure there will be many more titles to entice us in 2018 and I will be bringing our members details as they surface.

Happy New Year!

Top Cookbooks of 2017

Every food writer and site puts up some type of best of list. Eat Your Books, as you well know, is dedicated to cookbooks, as am I, naturally our list will be longer. I base this list on all the cookery books published in 2017 from around the globe. I only include books that I have purchased or received for review so if some of your favorites are missing that could be the reason.

The books I have reviewed here on EYB and have mentioned in posts are all worthy books. If one of the books featured here was the subject of a promotion, I've included a link at the end of the blurb "Review". This was an epic year for fantastic cookbooks and you might think ninety plus cookbooks on a best list is overkill but frankly, it could easily be more. Please see my last paragraph beginning with update

This year I organized the books in categories. While some of the titles are interchangeable i.e., restaurant, celebrity, international could easily overlap, I think I have them sorted fairly well. You may wish to skim the entire list as to not miss any of those titles.

Please remember, if you are interested in buying any books (or any items from our affiliates), using the BUY BOOK button for your purchases helps support our indexing efforts and you can access our affiliate stores through these direct links Amazon US, Amazon CA and Amazon UK with the same result.

Before I begin listing the books that I feel are the best books this year, I want to share the titles that I think are tops in a few categories. In baking Bravetart and Sweet cannot be surpassed, while the other titles in this category are stellar especially The Art of Baking - these two baking books are special. In the savory corner, Six Seasons and David Tanis' Market Cooking are my favorites, again the other titles are stellar but these two shine a bit brighter. Lastly, The Immigrant Cookbook: Recipes That Make America Great and A Passion for Pasta both hold a special place in my heart. 

BAKING

Sweet by Yotam Ottolenghi and Helen Goh brings fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream in 110 innovative recipes. The EYB Sweet Ottolenghi Cookbook Club is working on this gorgeous title one tasty well-worth-it calorie at a time.

BraveTart: Iconic American Desserts by Stella Parks is the book the whole baking world has been awaiting for what seems like forever. Stella is the pastry genius at Serious Eats and this book is epic - it's not mad science with smoke and mirrors - it is all about recipes that are perfected and updated for all our favorite classics. In March, we're covering Bravetart in the EYBCC. Stella is generous with her time and knowledge and she will join us to help us with any issues. Review.

The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker by Cenk Sonmezsoy is a collection of more than 100 extraordinary desserts - all with photos and meticulous instructions - by the creator of the internationally acclaimed blog, Cafe Fernando. This title was everything I thought it would be and more. Review.

Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy by Amy Emberling and Frank Carollo is a must-have baking book for all skill levels. To celebrate Zingerman's 25th anniversary, the bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and illustrations.

Comfort : Delicious Bakes and Family Treats by Candice Brown shares the recipes the GBBO winner and lipstick queen learned to bake from her nan and mum, recipes close to her heart, that should be served up as a big generous slice - and preferably on a vintage plate if you have one. Candice's recipes are easy to make, no nonsense and hearty. I have made several recipes from Comfort and they were fantastic.

Meyer's Bakery: Bread and baking in the Nordic kitchen by Claus Meyer is a professional lesson in baking the perfect baguette or scone, kneading our own spelt loaf or creating the New York classic, the bagel. Alongside the recipes, Claus gives tips and tricks for achieving best results, with explanations of the best flour and equipment to use. Photographed step-by-step instructions explain each baking technique, while troubleshooting sections provide advice. Containing 80 foolproof recipes from the man who is taking New York by storm the Nordic way.

The Tivoli Road Baker by Michael James and Pippa James shares the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers.

Bourke Street Bakery: All Things Sweet: Unbeatable Recipes from the Iconic Bakery by Paul Allam and David McGuinness is the companion to the definitive and international bestselling bread bible, Bourke Street Bakery. Step-by-step photography accompanies the triple-tested recipes for the pastries, cakes, tarts, cookies and confectionary of your dreams. This collection represents years of testing, adapting and refining of the recipes, so now readers at home can be sure that they are set to bake the perfect treat every time. I am a bit ga-ga by this title.

Butter (Short Stack) by Dorie Greenspan - it's Dorie Greenspan and butter - it's a no brainer. Review (giveaway still open as of this date).

Baking School: The Bread Ahead Cookbook: Mastering bread and pastry at home, from sourdough to pizza, croissants to doughnuts by Justin Piers Gellatly and Louise Gellatly is beautiful. Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more besides. Now, using this book, you can too, from the comfort of your own home. I have the author's first book and love it!

Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford is the debut cookbook from the writer behind Alexandra's Kitchen. There are 75 pages of gorgeous bread recipes from Apple, almond, and thyme bread to Dark chocolate loaf in the Bread section of the book. The Toast portion shares 60 pages of recipes to use those loaves from Breakfast strata with sausage, onion and cheddar to Tarragon chicken salad sandwiches. The author finishes up with Crumbs which has 70 pages of recipes for Salads, Sides, Pasta, Mains and Sweets. This is a beautiful book with stunning photographs and scrumptious looking recipes. Review.

Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, Jessica Washburn and Maria Zizka is another must-have book from the Tartine empire. Tartine's books are members', and this cookbook lover's, favorites. Over the years, I have made many recipes and have not experienced a flop. All Day is a lovely mixed bag of recipes covering exactly what the title states - meals for the entire day from breakfast to dinner - from a Kuku Sabzi (Persian vegetable and herb omelet) to Blueberry cobbler with cornmeal buttermilk biscuit topping. (While it is more than a baking book, I thought it should be included in this category as Tartine is synonymous with baked creations.) Review.

The Fearless Baker: Simple Secrets for Baking Like a Pro by Erin Jeanne McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and "Why It Works," "Pro Tip," and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike. Bravo, Erin on a beautiful debut cookbook.

Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser is not your grandmother's pastry cookbook. In the world of cookbook reviews, the word unique gets flung about like spun sugar, but I swear on my stack of vintage French tart pans - this title is unique and exciting. Review (and giveaway still open).

40 Amazing Desserts by Bart Ardijns is a dessert book for the baker who loves to be challenged. Classic desserts are made even more irresistible by elevating the skills involved in their preparation. In this book, the pastry chef uses his creativity to uplift the taste, texture, form and presentation of the final dinner course, incorporating different ingredients and flavours. Step-by-step photography, with extra focus on processing, presentation and decoration techniques; and in-depth how-to guides for desserts that are gluten-free, lactose-free and/or sugar-free make this book a dessert maker's dream.

RESTAURANT & CELEBRITY COOKBOOKS

Six Seasons: A New Way with Vegetables by Joshua McFadden is an incredible cookbook and is a featured title this month at EYBCC. McFadden is chef and owner of renowned trattoria Ava Gene's in Portland, Oregon and has been given the moniker of vegetable whisperer. McFadden finds the perfect balance between both farmer and chef, highlighting the attributes of vegetables throughout their growing seasons. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, the author turns to grilling and steaming, then moves on to sautés, pan roasts, braises, and stews. 225 innovative and absolutely stunning recipes await us in this sure-to-be an award winner of a cookbook.

David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient by David Tanis is about seeking out the best ingredient and exploring the best ways of cooking it, pulling from all the world's great cuisines. So whether it's Louisiana dirty rice, Persian jewel rice, Chinese sticky rice, Arroz Valenciana, or Italian risotto, you learn the qualities of each ingredient and the best methods and recipes for showcasing what makes it special. David's book will be covered in March in our cookbook group. Review and giveaway still open.

Made at Home by Giorgio Locatelli is a colourful collection of the food that the world famous chef loves to prepare for family and friends. With recipes that reflect the places he calls home, from Northern Italy to North London or the holiday house he and his wife Plaxy have found in Puglia, this title is a celebration of favourite vegetables combined in vibrant salads or fresh seasonal stews, along with generous fish and meat dishes and cakes to share.

Feasts by Sabrina Ghayour is the highly anticipated follow up to the award-winning Persiana and number one bestseller Sirocco. Here Sabrina shares a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous.

The Home Cook: Recipes to Know by Heart by Alex Guarnaschelli is an all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. I love Alex's easy but elegant approach. This title is one of our cookbook options for EYBCC in February.

JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home by Tim Anderson offers an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. I am a fan of Anderson - and love his first book Nanban. Review.

My Rice Bowl: Korean Cooking Outside the Lines by Rachel Yang and Jess Thompson is a cookbook with 75 recipes based on the author's deeply comforting Korean fusion cuisine, inspired by cultures from around the world. As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Yang delights with her unique Korean fusion - think noodles, dumplings, pickles, pancakes, and barbecue. I am in love with this book. Review and giveaway still open.

Homegrown: Cooking from my New England Roots by Matthew Jennings honors the traditional foods of New England while turning them on their head: maple flavors the dressing of a Little Gem lettuce salad as well as the dipping sauce for dumplings, molasses and cider are used to marinate chicken wings, a blueberry sauce accompanies a roasted lamb dish, and Moxie (the official soft drink of Maine) flavors beans and short ribs. This is a stunning cookbook that deserves the accolades it will surely receive.

Breakfast, Lunch, Dinner... Life!: Recipes and Adventures from My Home Kitchen by Missy Robbins and Carrie King shares her favorite cook-at-home recipes, inspired by her year off from professional cooking. A collection of recipes that Robbins created in her tiny West Village kitchen while she rediscovered life outside of the restaurant world. It is absolutely stunning! Review.

Cheers to The Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall by Paul Kahan and Cosmo Goss and Rachel Holtzman is a narrative-rich cookbook by Chicago's superstar chef whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The chicken recipe in this book is to die for.

Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman shares more than 100 new, easy-to-cook, impossible-to-resist recipes from the beloved blogger (indexed here) and New York Times best-selling, award-winning author of The Smitten Kitchen Cookbook. In January, EYBCC will be covering this long-awaited title.

Super Tuscan: Heritage Recipes from Our Italian-American Kitchen by Debi Mazar and Gabriele Corcos shares over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. This new title will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are. I am a huge fan of Gabriele and Debi - their first book Extra Virgin - is amazingly good. I've made dozens of recipes with no fails and many compliments.

America The Great Cookbook edited by Joe Yonan, is a lovely collection of recipes from well-known chefs and TV personalities like Mario Batali and Carla Hall to culinary revolutionaries such as David Chang, Michael Voltaggio, and Dan Barber. 100 of America's top food personalities share their most treasured home recipe here. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights what is the very best about America and its rich culinary traditions.

Andina: Healthy, Fresh Food From Peru by Martin Morales reveals for the first time ever the unique dishes of the Andes region of Peru, an area where quinoa, maca and naturally healthy eating reign supreme. Featuring over 120 recipes, chapters cover breakfasts, snacks, superfood salads and healthy desserts, power shakes and protein-packed main courses. The author's first title Ceviche is a favorite.

Kristen Kish Cooking: Recipes and Techniques by Kristen Kish and Meredith Erickson shares more than 80 recipes from the Top Chef that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more.

The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul by Preeti Mistry brings the outsized opinions and culinary daring of the chef/owner of Oakland's Juhu Beach Club, to the page. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations.

State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski and JJ Goode is the debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. This book is brilliant and I'll be sharing a promotion soon. 

Elizabeth Street Cafe by Tom Moorman and Larry McGuire and Julia Turshen shares recipes from the French-inspired Vietnamese restaurant located in the cultural hub of Austin, Texas - recommended by everyone from locals to Bon Appetit to The New York Times. Please remember Eat Your Book members receive 30% off Phaidon titles using the link provided. Review (and giveaway still open).

wd~50: A Restaurant by Wylie Dufresne and Peter Meehan is the first cookbook from one of the world's most groundbreaking chefs and a pioneering restaurant on the Lower East Side - the story of Wylie Dufresne's wd~50 and the dishes that made it famous. This book is a high-class teaching cookbook from a master.

Bringing It Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons is the long-awaited book from the Top Chef judge. From her travels, where she tries different dishes and keeps detailed notes on them, to her culinary adventures with the world's most notable chefs on Top Chef, she is always thinking: "how can I bring this dish home to my kitchen?" She then makes the recipe approachable with accessible ingredients so it can be made in a short time for a family dinner.

Pok Pok Drinking Food of Thailand by Andy Ricker and JJ Goode is a cookbook featuring the rich and varied drinking food of Thailand (and the drinks it's consumed with), with 50 recipes and travelogue-like essays, inspired by Whiskey Soda Lounge, Ricker's Portland, Oregon, restaurant. I love Ricker and his cookbooks. 

Moto: The Cookbook by Homaro Cantu represents the decade he ran the restaurant - 2004 until 2014 - with ten ground-breaking dishes that were served each year. In addition to the recipes, the book traces Cantu's development from a young chef opening his first restaurant to a groundbreaking culinary mind at the forefront of high-end cuisine.

Bread is Gold by Massimo Bottura takes a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make. Please remember Eat Your Books members receive 30% off Phaidon titles when using the link provided.

Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales is the first cookbook from Portland's nationally acclaimed Russian restaurant. The author says it will be "very closely related to what we do at the restaurant, obviously with the home cook in mind."

Claridges: The Cookbook by Meredith Erickson and Martyn Nail shares a collection of over 100 of the best-loved dishes and drinks from The Foyer, The ReadingRoom, the Bar and The Fumoir. With interludes ranging from the return of the "drunch" to the magic of Christmas, the extraordinary experience of dining at Claridge's is brought to life in book form. This is an elegant book that is approachable.

Sabor: Flavours from a Spanish Kitchen by Nieves Barragan Mohacho shares the food that the Basque-born chef likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family. The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots. This is the chef's second book her first, Barrafina named after her world famous tapas bar is a must have as well.

Trullo: The Cookbook by Tim Siadatan, the owner of the London restaurant Trullo, and its baby sister, Padella, is taking the food world by storm with modern Italian recipes with a British twist. Siadatan, who was the youngest head chef ever to work at Jamie Oliver's Fifteen, takes the best of Italian cooking and combines it with British produce to create innovative original dishes.

Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants by John Gorham and Liz Crain, the authors of the Toro Bravo cookbook, shares recipes from Portland's favorites, Tasty n Sons and Tasty n Alder, the restaurants that reinvented the brunch scene (and then every eating hour after that) with supremely satisfying dishes. This book and the dishes therein are worth every sexy calorie. Review.

Junk Food Japan: Addictive Food from Kurobuta by Scott Hallsworth (ex-Nobu head chef) showcases the food that is making his restaurant, Kurobuta, one of the most talked-about restaurants in London. He has reworked the "Iazakaya" Japanese pub style of relaxed eating and drinking serving both incredibly inventive yet comfortingly familiar food. The restaurant's signature dishes - BBQ pork belly in steamed buns with a spicy peanut soy sauce, Tea smoked lamb and kombu, and Roasted Chilean seabass are shared. Here you will find 100 of the brilliant chef's re-imagined classics along with new and exciting dishes.

Adventures in Starry Kitchen: 88 Asian-Inspired Recipes from America's Most Famous Underground Restaurant by Nguyen Tran chronicles the evolution of the little underground restaurant that could. As the author tells his story, he also shares eighty eight easy-to-follow pan-Asian recipes including Buttermilk beer beignets, Singaporean chili crab, Double-fried chicken wings and, of course, Starry Kitchen's trademark Crispy tofu balls. This book wowed me with recipes I've never knew were missing from my life. Review.

Toronto Eats: 100 Signature Recipes from the City's Best Restaurants by Amy Rosen takes me to all the best restaurants in the city - all without leaving my home. Review. Also, Portland Cooks: Recipes from the City's Best Restaurants and Bars by Danielle Centoni is a must have and a promo will be coming soon.

The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine by Erin French is a heartwarming book with comforting seasonal recipes and gorgeous photographs. It is hard to verbalize the feeling these pages and recipes convey - it's a combination of warmth, home and comfort and if that is what she was going for - she hit the nail on the head. Review.

Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea by Annemarie Ahearn is the debut title from the New York City chef who left her job in the big city and started a cooking school for home cooks in Maine. Salt Water Farm, her school, shares menus that reflect the treasures of each season and also the spirit of the celebrated moon. Review.

Project 258: Making Dinner at Fish & Game by Zak Pelaccio and Peter Barrett celebrates Fish & Game, a popular Hudson Valley restaurant. The book delivers a beautiful array of seasonal recipes, profiles of key producers who supply the restaurant, and insight into the processes behind Pelaccio's restaurant. Review.

Chin Chin Feed Me by Benjamin Cooper is crazy fun and will amaze you with the recipes shared. This is the second iteration of their Chin Chin cookbook. It's called 'Feed Me' because it's the same concept as the 'Feed Me' option on the restaurant's menu, where they try to make choosing the right dishes fun and relaxing. The scenarios and dishes chosen are inspired by the occasions that make people want to cook. Cooper's books will make you want to cook.

Nopalito: A Mexican Kitchen by Gonzalo Guzmán and Stacy Adimando. A stunner of a book from the head chef at San Francisco's popular restaurant Nopalito features 100 Mexican dishes with a Californian vibe. Techniques, insights into Mexican food and culture and favorite recipes from the restaurant are included.

King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan is the prolific author's most beautiful title to date. Joan takes us around the globe and brings us a world of Jewish cooking. Review.

The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes shares 100 of Britain's food heroes most beloved recipes. It is a celebration of the breadth, creativity and richness of Britain's food culture. Review.

Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn by Chitra Agrawal, the chef and owner of Brooklyn Delhi, takes us on a culinary journey to her mother's hometown of Bangalore and back to Brooklyn. Review.

Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia by Desmond Tan and Kate Leahy, owners of the beloved San Francisco restaurant, deliver a mouthwatering collection of recipes. Review.

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations. Review.

My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen with Dozens of Variations by Patricia Wells was written by the beloved cooking instructor and author to help build confidence in home cooks.  Review.

The Ivy Now: The Restaurant and Its Recipes by Fernando Peire contains all the dishes, secrets and stories behind the iconic restaurant's success. Peire tells the story of the history, the theatre, the celebrities and the scandal, and with classic recipes from Executive Chef Gary Lee, including the Ivy's signature Shepherd's pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for Ivy fans (and you will become one for sure with this title).

Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life by Emily Kaiser Thelin is and will be a classic. Everyone must own this book - it is as simple as that. Not only is it a collection of recipes from the incomparable Paula Wolfert - it is a piece of culinary history. Emily Thelin is responsible for bringing a whole new generation to Paula's table. Review.

Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests by Maria Isabella is an incredible, never-before-assembled collection of recipes offers a rare and exciting glimpse into the private home kitchens of 75 culinary superstars as they prepare show-stopping meals for their own last-minute guests in an hour or less. I'm working on a promotion for this beautiful book which will be posted in the next week.

Igni: The First Year by Aaron Turner is breathtakingly beautiful. From the first six months, through a mid-year break of camping and cooking in the bush, to the harsh winter months and on to the end of its first year, this book tells the story of of the high-end degustation restaurant in the backstreets of the Australian coastal city of Geelong.

Rasika: Flavors of India by Ashok Bajaj and Vikram Sunderam shares over 120 recipes and stunning four-color photographs, showcasing the cuisine of one of Washington, DC's most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.

INTERNATIONAL CUISINES

Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt takes readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world's great fusion cuisines. I tested a few recipes from this title and they were delicious. Robyn has a number of events scheduled to celebrate this book. Review (and giveaway still open).

Autentico: Cooking Italian, the Authentic Way by Rolando Beramendi details how to make classic dishes as they are meant to be - not the versions that somehow became muddled as they made their way across the globe. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy's history, brought to life in the modern kitchen. Look for a promotion soon on this gorgeous book.

Tuscany: Simple Meals and Fabulous Feasts from Italy by Katie and Giancarlo Caldesi - it's the Caldesis - to me all their books are must haves. This title takes readers on a culinary journey through a Tuscan day. The pace of both life and cooking in Tuscany is slow and calm. Breakfasts are considered, lunch often eaten at home with family, and weekend dinners a feast.

Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, the Guardian Cook columnist and winner of the Andre Simon and Guild of Food Writers awards, delivers a glorious book highlighting the food that comes from her two kitchens in Sicily and Rome. Review.

Chai Chaat & Chutney: a street food journey through India by Chetna Makan focuses on street food. Chetna is the author of one of my favorite books The Cardamom Trail which I had previously reviewed. For this new title, the author traveled to all four corners of India - Mumbai, Kolkata, Delhi and Chennai - sampling the extreme varieties of street food available and bringing them home for us. Review.

Lisbon: Recipes from Portugal's Beautiful Southern Region by Rebecca Seal and Steven Joyce is a collection of her favorite recipes from her travels. This beautiful book features over 80 dishes along with stunning photography of the food, people and landscape of this special area of the world. As with all of Seal's books, they are must haves to add to your collection.

Kaukasis the Cookbook: The Culinary Journey Through Georgia, Azerbaijan & Beyond by Olia Hercules is a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region. Olia wrote the beautiful Mamushka as well.

Bangkok: Recipes and Stories from the Heart of Thailand by Leela Punyaratabandhu is absolutely gorgeous and shares 120 recipes that capture the true spirit of the city - from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. The author's first book, Simple Thai Food: Classic Recipes from the Thai Home Kitchen, is wonderful but here she has hit all the notes. Review.

Wild Honey and Rye: Modern Polish Recipes by Ren Behan is a refreshing approach to Polish cuisine. The food of eastern Europe, long misunderstood in the West, is changing - the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. I love this book and we will be bringing you a promotion soon.

Dalmatia: Recipes from Croatia's Mediterranean Coast by Ino Kuvacic celebrates and offers traditional recipes that capture the fresh, simple cuisine of the Dalmatian region. The title page has a stunning aerial view of the coast line that captures my heart immediately - any place this mesmerizing surely must be home to beautiful cuisine as well. Until I can walk along these shores, I will be content to prepare and sample the dishes of this magical locale. Review.

Coastline: The Food of Mediterranean Spain, France and Italy by Lucio Galletto and David Dale is a collection of stories, debates, beautiful images and delicious Mediterranean recipes covering salads, pasta sauces, pizza and pies, soups and stews, feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent. Review and giveaway still open.

Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast by Emiko Davies is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. This book is absolutely brilliant with Emiko's vivid storytelling throughout, stunning photographs and tempting recipes - it's a winner. Florentine, Emiko's debut title won my heart (I wrote about it previously) and this book cements that win.

A Passion for Pasta by Carmela Sophia Sereno is everything a pasta cookbook should be - innovative, beautiful and delicious. Review.

East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalucia by Shane Delia is spectacular and will transport you these beauitful countries through the photographs and recipes. Review.

The Immigrant Cookbook: Recipes That Make America Great will be published on December 15th and I am enjoying this book immensely. A diverse bounty of recipes by immigrant chefs from around the world with fifty percent of the books profits donated to the American Civil Liberties Union to help support the rights of immigrants in the United States makes this one special title. It offers a culinary celebration of the many ethnic groups that have contributed to America's vibrant food culture. This beautifully photographed cookbook features appetizers, entrees, and desserts some familiar favorites, some likely to be new encounters by renowned chefs from Africa, Asia, Latin America, the Middle East, and Europe.

GENERAL

Share: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos and Rick Rodgers is a hip collection of innovative dishes from the Chopped judge and restaurant owner written along with one of our favorite cookbook writers, Rick Rodgers. Review.

Cooking for Friends: Bring People Together, Enjoy Good Food, and Make Happy Memories by Terry Edwards and George Craig is a collection of over 100 great recipes with stunning photographs by Georgie Clark that make this book shine. Review.

Onions Etcetera: The Essential Allium Cookbook: More Than 150 Recipes for Leeks, Scallions, Garlic, Shallots, Ramps, Chives and Every Sort of Onion by Kate Winslow and Guy Ambrosino might seem like an odd title to make a best cookbook list but it is so much more than just a book devoted to the onion. It is beautiful and the recipes rock. Review.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat is a title we are cooking through in the EYBCC group this month. The recipes and techniques will change the way you cook. Review.

The Vegetable: Recipes that Celebrate Nature by Caroline Griffiths and Vicki Valsamis is a collection of 130 plant-based recipes featuring fresh flavors and exciting combinations that will delight anyone looking to eat more vegetables. Beautiful photography, tempting dishes and approachable recipes will make you hungry for more vegetables. Review.

Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods by Holly Davis shares the author's four decades of knowledge of fermented and cultured foods. In this stunning book with full page photographs, the author leads us through instructions for pantry staples such as vinegars, kombucha, sourdough, and red kimchi paste. Also shared are recipes to use these fermented foods.

Plantlab: Crafting the Future of Food by Matthew Kenney, long considered a pioneer in raw and vegan cuisine, delivers the definitive vegan cookbook for serious foodies and chefs. Kenney's life work has been his commitment to plant-based innovation as well as culinary nutrition, and here he employs inventive techniques and creative thinking in dishes that are visual masterpieces as well as delectable meals.  I'll be providing a promotion soon on this stunning title.

Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains by Tieghan Gerard shares the popular blogger's fresh take on comfort food, stunning photography, and charming life in the mountains. Tieghan has a knack for punching up the ordinary and transforming it into something special. This book is vibrant and fresh, I want to cook the whole book.

Downtime: Deliciousness at Home by Nadine Levy Redzepi blurs the lines between everyday and special occasion cooking, elevating simple comfort food flavors to elegant new heights. When you're married to Noma's Rene Redzepi you never know who might drop by for dinner. Nadine has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family - and makes family feel special every single day.

Dinner: Changing the Game by Melissa Clark shares 200 recipes that deliver one fantastic dish that is so satisfying and flavor-forward it can stand alone - or be paired with a simple salad or fresh bread on the side. Melissa's previous titles and her two newspaper columns, A Good Appetite and What's for Dinner are indexed for our members. Two clicks and all the recipes from both columns can be added to your bookshelf. Review.

Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot by Melissa Clark - it's Instant Pot and Melissa Clark and should be a go-to for all of us under Instant Pot's spell. We have a great giveaway going on right now for an Instant Pot in our promotion.

Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs by Karen Page reveals the secrets and techniques that the best chefs use to create memorable, delicious meals. Review and giveaway here.

Orange Appeal: Savory & Sweet by Jamie Schler is a beautiful book that shares the bounty of citrus in both savory and sweet applications. Review.

UPDATE: After some careful thought (and actually losing sleep over this dilemma), I am adding a few additional titles that were on my original list - I was making cuts in the interest of length and in doing so not including books that deserve to be on a best list. 

This was a stellar year for cookbooks and I believe this trend of increasing greatness in the cookbook genre is due to us -  cookbook lovers and cooks - demanding more. We are looking for inspiration and a challenge, we don't need another version of the basics, we know the basics. We want innovative recipes, beautiful photographs, and engaging writing that inspires us to try new dishes and ingredients. We require more from a cookbook than just a collection of recipes and the publishers and authors are responding to us. With everyone carving a spot for themselves in social media, from home cooks and bloggers posting striking photographs with interesting twists on dishes to us the cookbook lovers who are hungry to explore exciting cuisines, we have ignited authors and chefs to deliver work that is spectacular.

In this vein, I am adding the following titles that deserve their spot on this list:

  • Bäco: Inspired Recipes from the Heart of Los Angeles by Josef Centeno and Betty Hallock captures the many flavors of Los Angeles from simple to show stopping, exploring sauces, soups, mains, salads, and desserts, too.
  • Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong shares the author's brash style of spicy, sharp Thai party food by stripping down traditional recipes with the result of obtaining maximum flavor with minimum hassle.
  • Paladares: Recipes Inspired by the Private Restaurants of Cuba by Anya Von Bremzen is the first book to tell the story of Cuban cuisine through the lens of the restaurant owners, chefs, farmers, and patrons. 150 recipes with stunning photography - this book is sensational. 
  • Vivek Singh's Indian Festival Feasts by Vivek Singh is a gorgeous book from the chef of London's Cinnamon Club. Chapters include the most popular festivals celebrated around the world, such as Holi, Onam and Diwali, covering all religions and geographical areas within India, with Vivek's very own take on the recipes most associated with them.
  • Dining In: Highly Cookable Recipes by Alison Roman shares 125 recipes with 100 gorgeous photographs that are tempting enough to attract seasoned cooks but easy enough for the novice. While all the recipes cry out to be made, one is screaming to me "Salted butter and chocolate chunk shortbread, or why would I make another chocolate chip cookie ever again?" I hear you, recipe, and I'm yours
  • The Sportsman by Stephen Harris shares the UK's #1 restaurant's age-old and modern techniques to perfect 50 British classics.  Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. Review.
  • The Farm Cooking School: Techniques and Recipes for Inspired Seasonal Cooking by Ian Knauer and Shelley Wiseman is packed with incredibly beautiful recipes and photographs that are reflective of the authors' cooking school in Vermont.
  • The Cherry Bombe Cookbook by Kerry Diamond and Claudia Wu shares selected recipes from the writers of the quarterly Cherry Bombe.
  • Baker's Royale: 75 Twists on All Your Favorite Sweets by Naomi Robinson. Review (giveaway still open).
  • Bethlehem: Beautiful Resistance Recipes must be included on the best books of 2017. The weathered, yet beautiful, faces of the people and their love of food and family (even in the worst conditions) resonate perfectly on every page, vibrant dishes call out to be made and the attention it brings to refugees is much needed. I cannot wait until I receive the book version,  hold it in my hands and enjoy the turning of each page. 

Food writing has taken a turn toward greatness as well. 2017 titles that should be on your radar are: The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart  by Emily Nunn, Give a Girl a Knife by Amy Thielen (Review) and The Cooking Gene by Michael Twitty. 

For folks new to Eat Your Books via this list, take a quick tour and if you wish to join you can sign up today!

Holiday Gift Guide For Cooks and Cookbook Lovers

The season is upon us - so much to do, so little time. In an effort to keep you informed, I've put together a comprehensive list of suggestions for the cook in your life (or for yourself!)  My various gift guides from last year can be found at the links below. I'm hoping to update these in the next week. 

For the chef who has almost everything:

Anova Culinary Sous Vide Precision Cooker Bluetooth, Immersion Circulator  (US), for UK click here. Professional chefs have obtained incredible results for years with this technique that heats and circulates water in the pot, evenly cooking food to a precise temperature. Cook everything from meats, fish and vegetables to soups, and desserts and it's easy to use.  If I can sous vide, anyone can. Today, there is a special Black Friday Week deal (it's 30 percent off) be sure to check it out. To go along with, I highly recommend these two titles Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman (you can find out more about this title on my promotion article) and Thomas Keller's Under Pressure

Silpat Entremet Silicone Baking Pan (for UK shoppers use this link) is a non-stick silicone baking pan that fits 13-inch by 18-inch cookie sheet (for stability). This pan is is a life saver for sticky dishes - honey roasted chicken, maple roasted carrots, pecan bars and the like - easy clean up, top quality and Made in France since 1965. I love Silpat products and any of their baking mats are wonderful. 

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven every serious cook needs a piece of Le Creuset. This pot will last a lifetime, will be a workhorse in your kitchen and look great doing it. I am also taken with Le Creuset's  stainless steel line. Check out my promotion to find more information about Le Creuset, their new cookbook (which I highly recommend) and enter our giveaway for a piece of stainless cookware. 

And while we are talking cast iron enamel,  I absolutely adore the Old Dutch 60-Inch Cookware Stand, Graphite, I have two. These sturdy stands fit perfectly in a corner of your kitchen and can stack multiple items - I have all my cast iron enamel on these stands but you could store stoneware, stainless steel pots, even cookbooks.  The quality is top notch and they look stylish. These cookware stands are simple to put together and all of us can use storage options in our kitchens.

Staub cast iron cookware is another wonderful option for gift giving. Staub comes in a variety of sizes and colors and they have the most adorable knobs that are as addictive as the cookware. The fish, snail, rooster, cow, rabbit and pig knobs are whimiscal and would be a welcomed gift for those who already have Le Creuset or Staub (they are interchangeable) or as a stocking stuffer if Santa already has a dutch oven under the tree. 

Global 7-inch Hollow Edge Asian Chef's Knife is on my wishlist for my birthday or the holidays. I have one of those awful birthdays that comes days before Christmas. Do not, I repeat, do not send me a Christmas related birthday gift. Global knives are top quality and just look sharp (I'm here all night, tip your wait staff). I am looking for the perfect knife and I believe this is it. 

 

Gift ideas for the busy cook


It is no secret that I love the Instant Pot. It's a time saver, easy to use and safe - I have yet to be impaled by food shrapnel. Today through the 23rd (or as stock remains) the 3 quart, 7-in-1 mini duo is on sale for a great price of  US$51.99. My review on this pot can be found here. I'm sure sometime soon the 6 quart or 9 quart Instant Pot will be the subject of a holiday deal. Keep checking our Facebook page for updates (and please like us!)

There are several great cookbooks that I would recommend for the Instant Pot.

Gifts for the artisanal cook: 

A Passion for Pasta by Carmela Sophia Sereno is a beautiful book that reminds me of the joy that can be found in making homemade pasta.  I love my Kitchen aid attachments (and pasta extruders) - but when I want to just enjoy the process, I use the Marcato's pasta machine - and as Carmela states in her book - it makes for a silkier consistency. For some reason, using the pasta roller and cutter by hand feels a bit more homemade than the motorized versions - although you can buy a motor for the Marcato. Another tool I am enjoying is Marcato's ravioli tablet - it is just gorgeous and more sturdy than previous models. I still like to hand cut or stamp raviolis occasionally but using the tablet helps you to crank out ten ravioli at a time. A few other tools you might enjoy are the pasta wheel, also a time saver and allows the cutting of pasta and noodles of any length with nine interchangeable wheels. Also, I love Marcato's pasta drying rack because it is gorgeous! More information can be found on Carmela's book and these products on my promotion

Another artisanal gift would be anything from ZoZo Baking. Farbia's pastries are stunning and delicious and I am smitten with her Persian cookie molds. For more information on ZoZo, please see my Persian baking post.


If you are in the Long Beach, California area, Feride Buyuran's cooking classes are incredible (I watch her cooking videos on YouTube). I plan on making a trip myself. Her cookbook, Pomegranates and Saffron: A Culinary Journey to Azerbaijan is absolutely gorgeous, more information can be found on my review post.

 

For the cook who has everything, a set of vibrant magnetic spice jars in a modern display - spice art for your kitchen. I had to update this post to include Gneiss Spice which I discovered last night. All of their spices are certified organic, kosher and sustainably and ethically harvested, unless stated otherwise. You can build your own spice kit from a collection of over 200 seasonings! I love that the jars are about 1/4 cup size because we all want to be sure we are using the freshest product possible. We are working to bring you a promotion with this company. Just imagine how gorgeous the display to the right would look in your kitchen! I'm smitten with the rustic background. Gneiss Spice is offering EYB members 10 percent off their products using the code EYB17! 


Cookbooks from 2017 

Any cookbooks on my Fall Cookbooks preview post, I whole-heartedly recommend. These titles are must-have for cooks and bakers. In addition, other titles that would make any cookbook lover happy are:

Food Literature

And of course, give the gift that keeps on giving a Gift Certificate to Eat Your Books. We are running a contest right now, buy a gift certificate and be entered to win five cookbooks from 2017.  

Look for additional suggestions on our social media sites:  FacebookTwitterGoogle+ and Pinterest. Following us makes sure you don't miss any giveaways and cookbook news.  Happy Holidays!

 

 

 

The meaning behind food memoirs

The Comfort Food DiariesIf cookbook lovers aren't devouring the latest offering from Yotam Ottolenghi, Ina Garten, or their favorite blogger, they are probably reading another food-related book such as a food memoir. That genre has exploded in recent years, with bloggers, chefs, and other food writers sharing their stories. Although some critics complain that the books are too similar, Ruby Tandoh thinks that each of these offerings is worthy of consideration

Tandoh doesn't mind that many food memoirs feature coming-of-age stories that revolve around food as a touchstone for emotion. Instead, she looks forward to "the similarities that shine through the differences, and the sense that there is something bigger underlying all of these stories: a distinctly "feminine" way of navigating the kitchen, not through encyclopaedic culinary knowledge or macho cheffiness, but tenderly, thoughtfully and with sharing at the centre."

One book that Tandoh focuses on in her article is The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart  by Emily Nunn (watch for a promotion for this book coming soon). Tandoh says that while she is not familiar with the American Southern food featured in Nunn's memoir, she can taste it all the same. The metaphor of food creates "something tangible to hold on to" says Tandoh, no matter the background of the reader. 

While my own shelves bulge with cookbooks galore, other food-related books crowd next to them. Several memoirs stand shoulder-to-shoulder with historical references and books  that defy classification. Perhaps it's because I can relate to the authors, who share the same connection to food that I do. Like Tandoh, I don't mind if some of the tales are similar to others - I will devour every one, relishing each delicious line.

What do you do when you have 30,000 cookbooks?

 cookbooks

Many EYB Members have impressive cookbook collections numbering in the hundreds and a few have thousands of cookbooks on their shelves. One man in Berlin puts us all to shame. He has collected over 30,000 cookbooks and did what anyone with that many books would do: he opened a cookbook store.  

In the article, we only learn the collector's first name - Sven - although we do learn more about his impressive array of books. Some are centuries old, handwritten treasures that scholars frequently use to conduct research into cultural traditions. The store, Bibliotheca Culinaria (not to be confused with the Italian cookbook publisher with the same name), is located near the center of Berlin, and contains books in a number of languages. 

When asked, Sven cannot easily explain how he has come to own so many cookbooks (we feel you, Sven), only that he's been collecting since he was 22 years old. The books cover the gamut of cuisines and styles. Among the most valuable are the vintage bartending books. The most expensive book Sven has ever sold, for one thousands euros, was an 1890 copy of Jerry Thomas's  The Bar-Tender's Guide.

You might think that Sven cherishes a handful of special books that he will never sell. You'd be wrong. It seems that the collector enjoys the thrill of the hunt; he will sell you any of the books in the store and will begin an enthusiastic hunt to find its replacement. Bibliotheca Culinaria is a must-visit destination for any cookbook lover who travels to Berlin. 

Chefs share their favorite books

 cookbooks

Many chefs are avid readers, eagerly devouring cookbooks as well as other food-related books. Have you ever wondered which books rise to the tops of their reading lists? Tasting Table did, and asked several top chefs and restaurateurs to name their favorites, and the chefs responded with several book recommendations

The responses were varied, with a few classic cookbooks like Larousse Gastronomique, but the majority of the recommendations were not cookbooks. A few were memoirs such as Perfectionist: Life And Death In Haute Cuisine by Rudolph Cheminski, a favorite of chef brothers Bruce & Eric Bromberg. The latter says this book provides "[a]mazing insight into the world of high pressure stated in the  Michelin-starred restaurant world. Incredibly well written. A must-read if you are a food-focused person." 

Other chefs preferred tomes with a more environmental or political bent, like The Third Plate: Field Notes on the Future of Food by Dan Barber. Celebrated chef Daniel Boulud chose an a 1976 French book by Fanny Deschamps (Croque-en-bouche), as well as a newer tome, The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution by David Kamp.

See all of the responses at Tasting Table, and be prepared to add to your Amazon wishlist. 

Adventures in Slow Cooking & Kitchen Aid Slow Cooker

Mom's old stand-by - the crockpot - has undergone a makeover of sorts and is re-emerging as a reliable tool for even the pickiest of cooks and eaters. With the help of better appliances and thoughtful recipes by talented food writers and recipe developers, the slow cooker is finding its place in the gourmet's kitchen.

James Beard-nominated food writer, Sarah DiGregorio, revamps the slow cooker for the modern home cook, providing ingenious ideas and more than 100 delicious recipes for maximizing this favorite time-saving kitchen appliance and making it easier than ever to use in her debut cookbook, Adventures in Slow Cooking: 120 Slow Cooker Recipes for People Who Love Food.

Slow cookers spark a nostalgia factor in many of us - the orange, brown or avocado green vessel perched on the kitchen counter with a meal magically waiting for us can bring back memories of growing up. Even Sarah shares her first memory of slow-cooker cooking being her grandmother's pot roast.

While these handy devices have been time savers for busy lives, traditional slow cooker food is sometimes underwhelming. I certainly agree with that statement - years ago, I found slow-cooker meals lacking in flavor and having the same type of texture issue - basically mush or meat having a rubbery texture. Those results surely stemmed from memories of my mother putting ingredients in the crockpot, covering them with water and walking away - hence my hesitation to embrace the slow cooker. But recently with quality appliances and recipes - my views have changed and I find myself reaching for the slow cooker more often. 

In Adventures in Slow Cooking, Sarah has reinvented dishes for a generation that cooks for fun and flavor, taking a fresh approach to reclaim this versatile tool without sacrificing quality or taste. For most cooks, it's not just about getting dinner on the table - we want to create delicious, healthly meals without giving up the enjoyment of a tasty experience. Sarah teaches us to use a slow cooker to make fabulous dinners like herb oil poached shrimp or the most perfect sticky toffee pudding for dessert.

The author also wants us to reimagine this appliance for entertaining - and not just for pulled pork or keeping mashed potatoes warm. How about throwing a biryani dinner party with the slow cooker at the center of the table? I'm all for that - sometimes my biggest frustration is getting all the components of a meal hot and to the table when I am entertaining - the slow cooker can remove that worry for me.

This cookbook shares beautiful color photographs, and original, innovative recipes thoroughly tested in a variety of brands of slow cookers which include dishes such as:

  • Granola with Pistachios, Coconut and Cardamom
  • Savory Overnight Oatmeal with Bacon, Scallions and Cheddar
  • Turkey-Spinach Meatballs Stuffed with Mozzarella
  • Spicy Kimchi and Pork Ramen
  • Orange, Olive and Fennel Chicken Tagine
  • Daal with Mango and Mustard Seeds
  • Oxtail and Short Rib Pho
  • Peach-Orange Blossom Jam
  • Matcha-White Chocolate Pots de Crème
  • Cardamom-Molasses Apple Upside-Down Cake

Also provided are tips and tricks to get the most out of our appliances - easy to follow outlines of cooking times, holding times and helpful "good to know" advice. This book truly is a must have for cooks of all levels whether a busy parent, entertainer or gourmet chef - the slow-cooker has taken its rightful spot next to the sous vide and liquid nitrogen cartridge and with Sarah's recipes - can be our go-to appliance for all culinary occasions.

William Morrow, the publisher of Adventures in Slow Cooking is offering three autographed copies of this beautiful book and KitchenAid is supplying three KitchenAid 6-Quart Slow Cookers in our giveaway below open to those with US mailing addresses.

The KitchenAid Slow Cooker offers 24-hour programmability, a digital display, automatic keep warm mode and more. The large capacity is perfect for small and large recipes from soups to roasts. Four temperature settings helps to ensure that your food will be ready to serve when we are! After the slow cooker's programmed cooking time elapses, it automatically defaults to keep warm mode for up to four hours. Program the slow cooker for a specific cooking time up to 24 hours in 30-minute increments. The digital display helps us see at-a-glance how much cooking time remains before your dish is ready for serving and the sleek stainless steel design fits in beautifully with today's modern kitchen. 

Sarah's book launch is on our calendar and we will be adding more dates as they are scheduled. 

We are also pleased to share one of Sarah's recipes here today. You can save this recipe to your bookshelf using our instructions below. Don't forget to scroll down and enter our contest.

 

Ricotta-Spinach Polenta with Tomato Salad

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

MAKES 4 SERVINGS


Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional.

1 1/2 cups polenta (not instant or quickcooking)
2 tablespoons unsalted
butter, cut into bits
Kosher salt
5 ounces baby spinach (about 5 loosely packed cups)
1 pint cherry tomatoes, halved
2 teaspoons extra-virgin
olive oil, plus more for the eggs
2 teaspoons balsamic vinegar
Freshly ground black pepper
4 large eggs (optional)
1 cup grated Parmesan
1 cup whole or part skim milk ricotta

1. Combine the polenta with 6H cups water in a 5- to 7-quart slow cooker. Add the butter and 2 teaspoons salt. Cover and cook on LOW until the polenta is thick and tender, about 6 hours.

2. With the slow cooker on LOW, stir the polenta well and then stir the spinach into the polenta in 2 batches, covering the cooker and letting the first batch wilt before adding the second, about 5 minutes per batch.

3. Meanwhile, in a medium bowl, toss together the tomatoes, oil, and vinegar. Season the tomato salad with salt and pepper.

4. Optional: Pour a thin layer of oil into a large skillet over medium-high heat and crack 4 eggs into the pan. Season the eggs with salt and pepper and cook until the whites are golden brown, lacy on the edges, and just set in the middle, and the yolks are still a little jiggly, about 3 minutes.

5. Fold the Parmesan and ricotta into the polenta. Taste and season the polenta with salt if necessary. Stir in warm water by the tablespoon if the polenta is looking too thick for your taste-keep in mind it will continue to thicken as it cools. Top bowls of the polenta with the tomato salad and, if you like, the fried eggs.

Good to know: If you're cooking for strict vegetarians, don't use imported Parmesan (the good stuff!) because it's probably made with animal rennet. Instead, seek out a domestic "parmesan" (the okay stuff) that's labeled vegetarian, like the one made by BelGioioso.

ALL-DAY Holds well on warm through step 1 for up to 3 hours
Prep time: 5 minutes Slow-cook time: 6 hours
Finish time: 20 minutes Equipment: 5- to 7-quart slow cooker

 

William Morrow and KitchenAid are providing three autographed copies of this book and three KitchenAid 6-Quart Slow Cookers, respectively, in our contest. You must have a US mailing address to enter. 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 like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you 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 October 1st, 2017.

Preparing for the new GBBO, and what's next for Mary Berry

Great British Bake Off cookbooks

Channel 4 Productions has just released its first trailer for the upcoming season of The Great British Bake Off, the first season that the show is not airing on the BBC. The advertisement features a variety food items, whimsically animated and singing along to Paul McCartney's song 'We All Stand Together'.

What we can see in the clip does not substantially deviate from the atmosphere of the BBC production, but the head of Channel 4, Jay Hunt, has suggested that the new version would be given a "modern" revamp. "I have seen the first episode and the first thing you think is that this is Bake Off but with an extraordinarily high calibre of contributors but with a slight Channel 4 feel to it," she said in the broadcaster's annual report.

Other than a photograph of the program's presenters - returning judge Paul Hollywood, and new judges Sandi Toksvig, Noel Fielding and Prue Leith - this is the first viewers have seen of the new franchise since Channel 4 acquired the rights to the show last September. It will be interesting to watch the dynamic between Hollywood, the only holdover from the BBC cast, and the new cast. 

Meanwhile, beloved former judge Mary Berry is busy on her new venture with the BBC called "Britain's Best Cook". This show, created to fill the void left by the departure of GBBO, will feature ten contestants cooking "the most perfect version of dishes that define modern British home cooking, as well as create their special take on well-loved classics", according to the  BBC. Berry will be joined by an as-yet-unnamed judge, and the program will be hosted by Claudia Winkleman. 

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