Is black going to be the new black in 2018?

 black sesame biscuit

We've already seen the Waitrose food trend predictions for 2018, and now the Trendspotter Panel of the Specialty Foods Association has weighed in with its own prognostication. If they are right, expect a lot of black-hued products in the coming year.

The panel said they think plant-based foods will continue to grow in popularity, with more algae and other products intended to reduce food waste. They also predict "growth in the use of functional ingredients like activated charcoal, which is a base for the so-called goth foods," said Denise Purcell of the Specialty Foods Association. The move to black-colored foods is seen as a reaction to the unicorn and rainbow trends of the past few years, although the panel thinks consumers will demand a health benefit to accompany the dark color (hence activated charcoal, which is being touted as a superfood).

Filipino food will also see increased interest according to the panel (Anthony Bourdain agrees). While other Asian cuisines have long been popular with people in the U.S., the complex flavors and sour notes of Filipino foods may have scared off consumers in the past. However, with eaters becoming more and more adventurous, the time may be right for Filipino cuisine to its stride. 

Photo of  Black sesame biscuit, nasturtium ice cream from Food Arts magazine

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.

 


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!

 

 

 

Buy a gift certificate and earn a chance at free cookbooks

gift certificate

You rely on Eat Your Books to help you organize your recipes and find inspiration. Why not share that benefit with friends and family who love to cook? Gift certificates are available for one, two and three year memberships to EYB. And for every gift certificate you buy between now and December 31, we will enter you into a drawing to win a box of five cookbooks to be shipped to your door! The five books will be among this year's top releases. The contest is open worldwide, so no matter where you live you can be entered into the drawing. 

Also, please remember to link from EYB before making any purchase on Amazon.  We earn a small affiliate fee for every purchase made in the next 24 hours after you click through to the Amazon site from any 'Buy Book' link in the EYB Library. Our affiliate store links can be directly accessed here Amazon US and Amazon UK with the same result.  Remember, the more income we make, the more books we can index!

get offer!

November 2017 Cookbook Roundup

Not fully recovered from October's landslide of books, November arrives with an impressive batch of titles to tempt us. As always, I have reviewed and selected the best new releases from around the world. This month there are 90 plus new titles and I will focus on the top releases while still giving you a list of other titles that might be of interest.

If you are planning to purchase any of these books for yourself or as gifts, please use the Buy Book link as we will receive a small affiliate fee that will allow us to index more books. You don't even need to buy the book you clicked from, we get affiliate revenue for anything you buy from Amazon over the next 24 hours after clicking the link. You will find the Buy Book link (pale blue box to the right of +Bookshelf) when you click on the book titles highlighted in this post (or any post) - your support is very much appreciated. Please remember us during your holiday shopping. Our affiliate store links can be directly accessed here Amazon US and Amazon UK with the same result.

We have launched the Eat Your Books Cookbook Club - find out more here and come join us. In December we are cooking from Six Seasons or Salt, Fat, Acid and Heat as well as sharing all our favorite holiday cookies and sweet treats. Our World Calendar of Cookbook Events shares author signings, classes, bookstore events and more. Deb Perelman, David Tanis, Gail Simmons, Lidia Bastanich and Ree Drummond are still touring in support of their cookbooks and we have added David Lebovitz's remaining events.

We also have many giveaways open and if you need help with entering the contests this post can help. As a reminder, we have tagged each promotion with the specific region to make those regions searchable. Once you have found your region's tag - bookmark that search, and you will never have to scroll through the long giveaway list again. To further assist, I have set out the tags below with links to the proper searches. #US, #UK, #NZ, #AU, #CA, #worldwide. We are working hard to include more countries in our promotions - due to the high cost of postage many publishers are unable to ship outside of their own territory.

As books are often released in multiple countries you may wish to browse through the entire roundup (especially as this one isn't marathon length). The Buy Book button will show you the options available for online booksellers including Book Depository which offers free shipping worldwide. In this regard, all Phaidon books are released in the UK, US, Australia and Canada and information on these titles can be found in the UK section.

Let's dive in.

US

Moto: The Cookbook by Homaro Cantu covers the period between 2004 and 2014 when Cantu ran the world-renowned Michelin starred restaurant. The ten ground-breaking dishes that were served each year are featured. 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. A beautiful title that every serious cook needs in their library.

Butter (Short Stack No. 30) by Dorie Greenspan is the edition every cook must own. Here, Dorie Greenspan delivers a spread of recipes with classic French roots that remind us why butter is the queen of the kitchen. To find out more about this title, see our promotion which shares a recipe along with our contest.

A Taste of Italy: 100 Traditional, Homestyle Recipes by Damiano Carrara (the Italian heartthrob from 2016's Food Network Star) brings the author's passion for Tuscan food to the American table. This beautifully photographed cookbook is alive with vibrant, soul-satisfying food! Growing up in Lucca, Italy, chef Damiano Carrara learned how to cook, not only from his mother and grandmother, but also from his father. Rustic, simple, and exquisite, this is authentic Italian home-style cooking that's perfect for every day of the week.

The Hygge Life: Embracing the Nordic Art of Coziness Through Recipes, Entertaining, Decorating, Simple Rituals, and Family Traditions by Gunnar Karl Gislason and Jody Eddy is divided into chapters focused on different opportunities for hygge; morning rituals, family gatherings, holidays, bedtime rituals, decorating, and caring for yourself, with more than 30 recipes for cozy and comforting food and drink plus stunning photography throughout.

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." I am anxious to get this title in my hands.

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, while examining the implications of food short­ages, tourism, and international influences of a country experiencing a paradigm shift in cooking. Filled with 150 authentic and modern recipes adapted for the home cook along with vibrant photography, this title delivers Cuba's spirited cuisine to the reader.

Lomelino's Pies: A Celebration of Pies, Galettes, and Tarts by Linda Lomelino gives perennially popular pies a fresh and indulgent twist by the social media superstar and cook, food stylist, and photographer. Linda's books are always stunning and inspirational.

The Sullivan Street Bakery Cookbook by Jim Lahey introduces home bakers to sourdough versions of the pugliese, brioche, and multigrani for which the bakery is known. This includes a step-by-step guide to making sourdough starter (biga) from the bloom that appears on fresh organic produce.

L'Appart: The Delights and Disasters of Making My Paris Home by David Lebovitz is the story of the author's trials while updating his apartment in his adopted home city of Paris. Even battling inexplicable red tape and inconsistent European work ethic and hours, Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. David is touring in promotion of this title.

Everyday Korean: Fresh, Modern Recipes for Home Cooks by Seung Hee Lee and Kim Sunee shares recipes packed with Korean flavors and techniques and will open the door for novices unfamiliar with the cuisine. Dishes include Kimchi-bacon mac and cheese, Silky sweet potato noodles and Bulgogi two ways - traditional and modern.

The Sunday Dinner Cookbook: 250 Modern Classics to Share with Family and Friends by the Editors of Tide & Town brings back classic and nostalgic meals to the modern family. This charming cookbook organizes the weeks of the year with 52 corresponding meal options, encompassing entree, sides, and dessert for the whole family that can be mixed and matched throughout for an unlimited amount of possibilities. Make family event planning easy and memorable with helpful tips and tricks of decor, as well as advice for lovely dinner manners and conversation.

Sima's Healthy Indulgence: 100 Revamped, Guilt-Free Recipes to Transform Your Life by Sima Cohen is the ultimate guide to guiltless freedom that you can celebrate every day, without any depriving, compromising, counting calories, or measuring body fat!

Martha Stewart's Newlywed Kitchen: Recipes for Weeknight Dinners and Easy, Casual Gatherings by Editors of Martha Stewart Living is the ultimate cookbook for the modern couple. Discover how to make your kitchen function well as the two of you whip up the meals you love whether they be quick weeknight dinners, casual brunches, and parties big and small. 

Nobu: A Memoir by Nobu Matsuhisa is a fascinating and unique memoir by the acclaimed celebrity chef and international restaurateur. Here he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world's most widely respected Japanese fusion culinary artists.

Naturally Vegetarian: Recipes and Stories from My Italian Family's Farm by Valentina Solfrini is a stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author's family farm in northeastern Italy. 

Sunday Suppers: Simple, Delicious Menus for Family Gatherings by Cynthia Graubart is designed to help you create delicious meals without stress. More than 50 main dishes are perfectly paired with appetizers or salads, sides, drinks, and desserts. One such menu plan includes Braised short ribs, served with Hot bacon potato salad with green beans and finished with Mississippi mud cupcakes.

The Complete Cooking for Two Cookbook, Gift Edition: 650 Recipes for Everything You'll Ever Want to Make by America's Test Kitchen is being re-released in a luxe, hardcover gift edition - perfect for engagements, weddings, and graduations. The original version sold over 225,000 copies!

PLANTLAB 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.

Making Chocolate: From Bean to Bar to S'more by Todd Masonis, Greg D'Alesandre, Molly Gore and Lisa Vega is a guide on how to make chocolate from scratch in our own kitchens. From sourcing beans to the mechanics and machinery of making bars, this is the first ever guide to making chocolate from start to finish, with 30 recipes for desserts and treats.

Comida Cubana: An Illustrated Journey into Cuban Cuisine by Marcella Kriebel delivers the author's Cuban take on classic dishes, secrets behind the real Cuban version of American favorites, including Cuban coffee and Cuban sandwiches, features on popular ingredients and how they're used in Cuba, from common staples to exotic fruits as well as Cuban drinks and the island's famous rums. Marcella has events scheduled in support of this title. 

Stay for Breakfast!: Recipes for Every Occasion provides inspiration for creating the perfect start to any day and a glimpse into what breakfast looks like on plates around the world. Shakshuka sizzles in a cast iron pan. Poached figs tempt with the fresh flavors of a Persian morning. Waffles in bed are as romantic as they are delicious - with a warm drizzle of maple syrup sweetening the moment. This title explores the varied incarnations and tastes of breakfast.

How to Cook Everything Vegetarian (10th Anniversary Edition): Simple Meatless  Recipes for Great Food by Mark Bittman has been completely reviewed and revised to stay relevant to today's cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout.

Secret Sauces: Fresh and Modern Recipes, with Hundreds of Ideas for Elevating Everyday Dishes by Vanessa Seder provides us with an arsenal of mother sauces that fit today's kitchen and are infinitely adaptable. Each one can be made in advance and then customized to enliven different meals throughout the week. With every sauce comes a recipe for a full finished dish that's an ideal showcase, followed by many ideas for other uses. Rooted in cuisines from around the world, these sauces rely on fresh components that come together in a flash, enabling you to elevate everyday dishes with a minimum of effort.

The Royal Chef at Home: Easy Seasonal Entertaining by Darren McGrady, former personal chef to Princess Diana, is a cookbook perfect for entertaining no matter what the time of year, including midday lunches and brunches, teas, indoor and outdoor sit-down and buffet dinners, and cocktail parties. The book is also organized by season with events including a Children's Easter Egg Roll, Valentine's Day for Two, a proper Sunday dinner, Christmas open house, and Thanksgiving. Darren also provides tips on ingredients, substitutions, and alternatives, making this book an easy but comprehensive "go-to" party-planning resource.

A Beautiful Mess Weekday Weekend: How to Live a Healthy Veggie Life...and Still Eat Treats by Emma Chapman and Elsie Larson share the bloggers' unique and approachable diet with fans and healthy eaters in this, their first cookbook. Their philosophy involves eating responsibly during the week - avoiding refined flours, sugars, alcohol, and dairy - and indulging on weekends. Vetted by nutritionists and divided into four parts (breakfast, meals, snacks and sweets, and drinks), each containing a weekday and weekend chapter. 

cook. better. by Nikki Werner and Brandon De Kock tells you everything worth knowing about cooking. There are answers to questions every one of us has wondered about: Why does lasagna always taste different, even though we use the same recipe? Those beans had real crunch, but mine are always too soft; why? Why does a simple green salad with a plain dressing taste so good? Finally, answers to these questions and more. This book is being released in Germany and the US. 

French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ecole Ferrandi is one of the more comprehensive tomes dedicated to patisserie that I have seen and dare I say one of the most beautiful. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step - from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. 

40 Amazing Desserts by Bart Ardijnsuses his creativity to uplift the taste, texture, form and presentation of the final dinner course, incorporating different ingredients and flavours. This way the big classics get a playful upgrade. Boasts 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.

Bollywood Kitchen: Home-Cooked Indian Meals Paired with Unforgettable Bollywood Films by Sri Rao is a gorgeously illustrated cookbook pairing Bollywood classic and cult favorite movies with Indian menus and recipes in an amazingly illustrated cookbook which fans will adore. It's a fun book. Sri has a few dates left on his promotional tour. 

 

Other titles of interest include:


Canada

First, We Brunch: Recipes and Stories from Victoria's Best-Loved Breakfast Joints by Rebecca Wellman is an exquisitely photographed cookbook showcasing more than 60 recipes from the Victoria's most beloved mid-morning eateries. Food writer and photographer Wellman introduces us to the people and stories behind the capital city's diners, bistros, cafés, coffee shops, bakeries, and more. Get the inside scoop on iconic diners such as Floyd's and newer hot spots like Jam, Agrius, Be Love, and Nourish.

Honest to Goodness: Everyday Recipes for the Home Cook by Christine Tizzard delivers more than 150 nutritious, stress-free and flavorful recipes that will have your family savoring every bite. With an emphasis on raw ingredients and whole foods, Christine shows you how to prepare accessible meals from scratch, utilizing the healthiest and most beneficial properties of everything you touch without skimping on taste or getting lost in culinary crazes.

Ireland

The Cookery School: Donnybrook Fair by Niall Murphy shares the most popular recipes from the classes at Donnybrook, collected together for the first time in one place. Topics covered include: great-start breakfasts, the art of breadmaking, stunning starters, cooking meat to perfection, easy seafood, winter and summer soups, sensational sauces, tapas, one-pot wonders, curry nights, sushi and chocolate heaven.

Italy

Da Vittorio: 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 will be released in the US next Spring and I can't wait! 

Switzerland 

Vegan Berlin: Chefs & Recipes by Thomas Kierok is both a recipe book and a guide to veganism in Berlin. Go behind the scenes at around 40 outstanding vegan restaurants and cafes, bars and bistros. Meet the visionaries who conceived them, learn about their dreams and how they realized them. You'll be inspired to try out their recipes and to begin a journey of culinary discovery through the heart of this inspiring city. This title is coming to the US next month.

UK

Bethlehem : Beautiful Resistance Recipes by Abdelfattah Abu Srour shares recipes and interviews from the residents of the Aida refugee camp, to give the reader a glimpse into daily life there as Palestinian land and culture is being rapidly eroded. This beautiful cookbook features the well-loved Palestinian recipes for breads and pastries; meze salads and dips, vegetable dishes and a range of interesting ways to cook and stuff leaves such as vine and mallow leaves. All monies raised from the sales of this book will go to Alrowwad Centre for Arts and Culture. Established in 1998 by Dr. Abdelfattah Abusrour and friends, this centre offers the women and youths of the camp and beyond a chance to develop a skill and escape the daily violence and imprisonments in Palestine. The ethos of the centre is to give hope to the people of the camp and that "beautiful resistance" to daily occupation through theatre and the arts is one step towards a better future. I just ordered this title and look forward to providing you more information.

Akelare New Basque Cuisine by Pedro Subijana is a visually stunning production of the culinary creations of the author from the last ten years. You will find excellence, innovation and the avant-garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team. Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine. This book is a work of art. 

The Abbey-Forge Cookbook: Feeding family and friends by Sarah Xhyumrri delivers the chef's passion for food and her enthusiasm for sourcing and preparing ingredients and savouring the investment that culminates in a perfect get together. Her recipes are easy to follow, full of personality and if there's a quick fix she's found it. For Sarah Xhumrri entertaining is, quite simply, enjoying great food with great company, and putting as much or as little effort as you want into the occasion. Anyone can entertain!

A Baker's Life: 100 fantastic recipes, from my childhood favourites to five-star perfection by Paul Hollywood contains 100 of the baker's most treasured recipes, which he has carefully finessed over the length of his career. Each chapter is filled with bakes that represent a different decade of Paul's life - learning the basics at his father's bakery; honing his skills as a top pastry chef in the finest hotels; discovering the bold flavours of the Mediterranean while working in Cyprus; and finding fame via the hugely popular Great British Bake Off television series.

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.

Meyer's Bakery: Bread and baking in the Nordic kitchen by Claus Meyer teaches us to bake the perfect baguette or scone, knead our own spelt loaf or create the New York classic, the bagel. Turn your hand to pretzels and naan bread, or indulge in sugary churros and madeleines. 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.

Bread is Gold by Massimo Bottura is the first book to take 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 Book members receive 30% off Phaidon titles when using the link provided.

Boragó: Coming from the South by Rodolfo Guzman combines the internationally acclaimed chef's fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. This book will be indexed in the near future. We are in the process of adding 300 new ingredients to the database that are contained in these recipes! 

East by West: Simple Ayurvedic Recipes for Ultimate Mind-Body Balance by Jasmine Hemsley is the first solo cookbook from bestselling author, cook, TV presenter and co-founder of Hemsley + Hemsley. Featuring 140 delicious recipes from around the world, this title champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair for ultimate mind-body balance. The author's other titles written with Melissa Hemsley are indexed for our members.

New Classics by Marcus Wareing follows up from his Sunday Times bestseller Marcus at Home. This will be a must-have new classic for your shelves. Over the years, Marcus has developed and refined recipe after recipe. Whether it's a quick recipe after a hectic day, a recipe to bring your family together or a show-off meal for your friends, Marcus brings excellence to every meal he makes. In his new book, Marcus takes the best of the time-honoured recipes and puts his own spin on them. What's more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.

Claridges: The Cookbook by Meredith Erickson and Martyn Nail celebrates the greatness that is the world famous hotel's heritage, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form.

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.

The Hairy Bikers' Mediterranean Adventure: 150 feel-good recipes for a taste of the sun every day by The Hairy Bikers celebrates the culinary delights of France, Spain and Italy. With more of us understanding the health benefits of a Med diet, these hearty and healthy dishes are a taste of the very best holiday memories. Fresh, classic, easy and seasonal, enjoy our favorite Med recipes with the nation's favorite cooking duo!   

Where to Drink Coffee by Avidan Ross and Liz Clayton is an insider's guide from the best 150 baristas and coffee experts who share their secrets - 600 spots across 50 countries - revealing where they go for coffee throughout the world. Places chosen range from cafés, bakeries, and restaurants to some more surprising spots, including a video store and an auto shop. The recommendations come with insightful reviews, key information, specially commissioned maps, and an easy-to-navigate geographical organization. It's the only guide you need to get the best coffee in memorable global locations.  Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided and all Phaidon books are released in the UK, US, Australia and United Kingdom.

Weligama: Recipes from Sri Lanka by Emily Dobbs shares the author's favourite Sri Lankan-inspired recipes for every meal and season, including chapters on breakfast (such as crispy egg hopper 'pancakes') short eats (think traditional street food like vadai and mutton rolls) and a large selection of meat, fish, fruit and vegetable curries and their accompaniments. You'll also find traditional and original puddings to finish off your meal (such as banana tarte Tatin and papaya cake), tips on how to make your own curry using typical Sri Lankan ingredients, and stunning photography.

 

Other titles of interest include: 

Australia

Hummus and Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley invites you into its generous heart, full of love, laughter and great food for sharing with friends and family. The 140 plus recipes for fresh greens and vegetables, grains, fish, chicken and meat, are bursting with zesty flavour.

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. I am always impressed with books from the Bourke Bakery team and this is no exception. 

I Heart Rome: Recipes & Stories from the Eternal City by Maria Pasquale is a love letter to Rome, with beautiful food and location photography, classic recipes, and stories from the heart of the Eternal City. In a country justifiably famous for its food, Rome boasts its own fascinating and unique cuisine that is intrinsically tied to its history. Influences from Ancient Rome through to more recent events are reflected in the food culture of the Eternal City today. And given the passionate nature of Romans as a people, it's no wonder that dining is taken so seriously. From carbonara recipes to artichoke-frying techniques, just about everything food-related is up for debate in Rome. 

Broadsheet Melbourne Food: What to Eat & Where to Get It and Broadsheet Sydney Food : What to Eat & Where to Get It are the definitive guides to each location's best produce and where to get it, from the most authoritative source, Broadsheet. Their 2015 cookbooks, Broadsheet Sydney Food and Broadsheet Melbourne Food where gifts to me from a friend a few years ago and both are stellar cookbooks. 

Maggie's Recipe for Life by Maggie Beer and Ralph Martins are the author's recipes for every day, for everybody, full of deep flavours and beautiful ingredients that will nourish you and your family. "Nobody wants to eat worthy food that tastes like cardboard. For me, food without flavour is unthinkable! And so is the notion of restricting whole food groups. My recipe for life is to have a healthy attitude to eating - it's all about balance, variety and choosing foods that give you the best chance of being in good health now and into your future. This is not a diet book - it's a way of life."

Help EYB when you shop Amazon on Black Friday or Cyber Monday

amazon box 

It may be difficult to believe, but we are less than a week away from Black Friday, the largest shopping day of the year. Many of you will be buying gifts - for other or for yourself - with the deals offered by major online retailers beginning next Friday and continuing to Cyber Monday.

Amazon has stretched the deals for an entire week, and many are already in progress. For the past two years, the Instant Pot deals have been amazing. While there isn't currently a deal, we expect there will be one on the 7-in-1 Instant Pot - watch for a discounted price to be announced in the coming days. It looks like Amazon might be promoting a different brand of multifunction cooker as well. Many people will upgrading to the latest generation Echo, which will also likely be discounted in the next week.  

Current Amazon (US) deals of interest to cooks include a full set of Russian decorating tips - check out this video to learn more - but be forewarned that not every icing will work with these tips. Another bargain is this pocket digital scale, perfect for travel, so you can bake up a storm in the rental kitchen or at your parents' house. If you don't mind buying refurbished items, you can own a Vitamix for only $259 USD, and it comes with a full 5-year warranty. 

If you plan to do any of this shopping on Amazon, it is easy to support EYB in the process by navigating to Amazon from the 'Buy Book' link on any cookbook in the Library. You don't have to buy the book once you click through, any items you purchase during that visit will benefit EYB. The more revenue we earn, the more cookbooks we can index and the more new features we can provide our Members. Thanks for your help!

November's Eat Your Books Cookbook Club Summary

It's time for the monthly roundup of the Eat Your Books Cookbook Club, our online cooking group. November's books were Half Baked Harvest or any of Diana Henry's cookbooks or online recipes that we have indexed here at Eat Your Books. As a reminder, in December we will be cooking from Six Seasons or Salt, Fat, Acid and Heat, plus we will share our favorite holiday cookies and treats. Please be sure to tag all your social media posts with the hashtag #EBYCC. Special thanks to Darcie for helping me set up this month's cookbook club roundup.

We'll begin November's roundup with dishes from Half Baked Harvest.

Becky L. tried the Bubble-up cheddar and tomato version of the Fancy toast, eight ways recipe. She said that it "used up some spiced potato bread I bought to go with soup and some white English cheddar left over from another recipe. And we like fancy toast for breakfast - so it was a win all around!"

 


Jessica J. chose the Garlic and herb mascarpone roasted chicken. Jessica thought the chicken was fantastic, but rated the pilaf as only "so-so", finding it a tad greasy and bland.



Nan K made the Earl Grey blueberry muffins with cinnamon streusel.: "Oh my! I don't know what was better, the wonderful smell in the house while they were baking, or the yummy flavor of the warm muffins. This is a winner!"

 

Elizabeth D made the Crispy quinoa bake: "I doubled the recipe and used only grape tomatoes, and I sprinkled freshly grated Parmesan on top instead of mozzarella. It was a hit for Meatless Monday (I served it with sautéed butternut squash and kale)."


Mona L made the Healthier slow cooker butter chicken: "Based on recent post, I added more salt, a thinly sliced jalepeno and also stopped at 3 hours on high. I think it can go even shorter maybe even 2-2 1/2. The chicken breast cooks quickly. Today, it was just shy of mealy. Definitely stir once or twice so butter is incorporated. I like the flavor! Just have to adjust cooking time."



Now for some highlights from Diana Henry books and online recipes.

Paula C created the Japanese garlic and ginger chicken with smashed cucumbers, pickled ginger and mint from Simple


Maree R made the Sichuan eggplant from Simple


Louise A made the Chicken and toasted bread salad from Plenty. She declares, "This was easy and delicious!"


Lisa S made the Moroccan-spiced chicken with dates & eggplant from Simple "A very easy dish to put together, and everything was done perfectly at the given time. My Harissa is on the spicier side which was welcome to us, it complimented nicely with the sweet dates, orange and earthy cumin. A little crunch from the pistachios (which would have added a nice pop of color to this pic). I served with a vinegary cucumber salad on the side for additional crunch and brightness."


Jenny H (that's me!) made a few dishes from Simple the Korean chicken, gochujang mayo & sweet-sour cucumber was killer good. The  Parmesan roast chicken with cauliflower & thyme was great as well.


Alicia F made the Beluga lentil, roast grape and red chicory salad, from A Change of Appetite: "We had it as a side with a steak and it was a gorgeous combination."




Leslie Anne F made the Tomatoes, soft herbs & feta with pomegranate from Simple: "This salad was so simple, fresh- divine! My local market was out of flat leaf parsley so I had to grab the curly; I thought it would downgrade the salad's appeal but my husband and I actually agreed that we may have actually preferred it after we dined. Looking forward to the leftovers for lunch tomorrow!"

 

Eat Your Books Sweet Ottolenghi Cookbook Club

An announcement: We are also working our way through Ottolenghi's Sweet over at the Eat Your Books Sweet Ottolenghi Cookbook Club and I will highlight a few of the beautiful creations our talented members are sharing.

Corinna K made the Baked ricotta and hazelnut cheese cake and states "quite a bit of work but worth it"


Mehdi L made the Louise cake.

 


Tessa C made the Lemon-blackberry striped cake and says "It was much easier to make than I thought it would be. Love the flavours and the look."


Our Darcie B made Chai brulee tarts. "I thought there was a bit too much ginger, but I only had a fine grater so that may have contributed to the flavor being so strong (directions say coarsely grate - I think slices would work fine). Otherwise they were good. I like the crust a lot - I didn't have the recommended tart size, so I used mini brioche molds."



Tom M made the Lime meringue cheesecake.

Annelies L made the Teacakes with blueberry

 

 

There are many more beautiful photos and creations in both groups be sure to visit them to join the fun Eat Your Books Cookbook Club and Eat Your Books Sweet Ottolenghi Cookbook Club

Find more information on the EYB Cookbook Club in our introduction post. Please remember when you post in our group - to also upload a photo and notes to your bookshelf here at Eat Your Books - learn more.

See you next month!

Cook Real Food Every Day

Over the years, I have veered away from food magazines except when it comes to Bake from Scratch. Each issue is gorgeous, filled with innovative twists on traditional favorites and have roughly 45 to 90 recipes - that's a lot of bang for your buck.

Last year, I parted with my 2015 and 2016 issues so that Eat Your Books could index the magazines but only after the Bake from Scratch: Artisan Recipes for Home Bakers, a compilation of all the recipes from the magazines, was in my hands. I went as far as to seek confirmation from Brian Hart Hoffmann, the publisher, that indeed all the recipes from the issues were in the cookbook.  Even then, sending them away made me a little twitchy (the things I do for our members). Next Spring, their second cookbook, Bake from Scratch 2: Artisan Recipes for Home Bakers is slated for release in March and can be pre-ordered now.

The premiere issue of Cook Real Food Every Day was published this week and I'm seriously considering a relationship. The same quality and lovely photographs of Bake from Scratch and 67 recipes including desserts! The magazine includes Main Dishes (Proteins, Seafood, Vegetarian), Sides, Baked Goods (Bread and Desserts) and All the Rest (Sauces, Snacks and Cocktails). There is a morning prep icon throughout the issue that provides tips to get a quick headstart on meals with five minutes in the morning. This issue shares Sheet Pan Supper ideas, Grain Bowls, Refrigerator Door Recipes (using up those sauces and condiments) and a section on Easy and Almost Effortless Entertaining. 

I will reserve my final opinion until Issue 2 is published. However, for now, there is enough in the Premeiere Issue to make me happy. Future issues, I hope add some international dishes and less roast chicken and veggies - teach me something new just as Bake From Scratch has. 

What's the best kind of rolling pin?

 rolling pins

Chances are good that the type of rolling pin you use depends on what your mother or other cooking mentor had, whether it is the best option or not. There are several different styles of rolling pins on the market, and each one has its own set of benefits and drawbacks. So how can you determine what is the right choicefor you? We scoured the internet to find the answer.

While the number of rolling pin options can be overwhelming, there are only a few basic varieties. The first variable you need to consider is whether or not you want handles. Most professional bakers choose rolling pins without handles (often referred to as French pins) because they have a larger surface area, are more maneuverable, and allow for better 'feedback' from the dough. They're also lighter, and as Dorie Greenspan sayswhile heavier, handled pins are suitable for coaxing puffy yeast doughs into the desired shape, they can be too heavy for cookies and pastry.  The argument to be made for rolling pins with handles is that they can be easier on the wrists, especially those with ball bearings. 

Choosing whether you want a tapered pin or one that is straight across, like a dowel, is the next decision to make. Tapered rolling pins can allow you to more easily make round shapes because they concentrate the pressure on the center of the dough. The taper does make it more likely to roll unevenly, however, so that is a consideration. Straight pins allow you to use spacers to more accurately achieve the proper dough thickness. Serious Eats calls the spacers "training wheels" for your rolling pin.

In addition to the shape, the type of material differentiates the rolling pins. Each material comes with its own set of properties, and which you choose can depend in part on what type of doughs you are working with. Pins can be made of wood, marble, stainless steel, glass, or silicone.

Wood is the most traditional material, is inexpensive, and can be gorgeous as well as practical - I purchased the beautiful sapele pin above from a local woodworker for a very reasonable price. Some varieties of wood can stick to the dough a bit more than others, but generally speaking all hardwood pins, such as maple, beech, or ash, will perform well in this regard. Hard maple is the most common wood species, and one that many bakers swear by.

Marble pins are, according to Joy the Baker, "for the aesthetically aware and the laminated dough enthusiasts." They can be chilled, which is helpful when handling buttery pastry that needs to stay cool. They are also beautiful, expensive, and heavy (remember Dorie's advice above). In my experience, marble pins have a tendency to stick to the dough more than wooden ones. 

Stainless steel is a newer option that possesses many of the positive attributes of marble with few drawbacks. You can chill the pins, they are silky smooth, lightweight, and they aren't very expensive. They may not be as attractive as marble, but they do have a certain modern aesthetic that some people might appreciate. You may want to wear gloves if you use a chilled metal pin as they can become uncomfortably cold and do not usually have handles (most marble pins do). 

Silicone pins are touted as being completely nonstick, but as with all silicone tools they have a tendency to pick up and hold on to odors. Most silicone pins are the type with handles, so they are not as maneuverable as the straight or tapered French rolling pins. Glass rolling pins may look cool, but they are impractical for reasons you can probably guess. Some glass pins allow you to put ice in the center to chill, but condensation usually renders this a poor choice. No one wants soggy dough.

As with many baking tools, there is no one-size-fits-all, perfect option. The choice that is right for you will depend on what you feel comfortable using, how much money you are willing to spend, and what types of doughs you will be rolling. Since rolling pins are relatively inexpensive and don't take up much room, having more than one is often a practical solution, so that you can switch depending on the task at hand. If it helps, tell your significant other I said it's okay to buy another rolling pin.  

Short Stack Editions - Butter by Dorie Greenspan



The Short Stack Editions are a collection of single subject titles where retro design meets contemporary recipes. These books  are penned by well-known authors and available directly from the Short Stack Editions website. Each volume has a home-spun feel and always deliver a collection of recipes you will turn to time and again.  

Short Stack Vol 30: Butter by Dorie Greenspan is the edition every cook must own. Here, Dorie Greenspan gives us a spread of recipes with classic French roots that remind us why butter is the reigning champion in our kitchens. 

From delicious pastries to savory main dishes, there is something for everyone here. Just look at the cover, I was admiring the design and colors this morning, when I noticed that the pattern is comprised of sticks of butter. In my defense, I just received the book yesterday and was too busy enjoying the contents that I missed the obvious.

Dorie starts out with the basics before going on to recipes that include Cinnamon-chile caramel corn, Cornmeal waffles, Frontier clam chowder and Buttermilk biscuits. Anything by Dorie is a must-have and Short Stack editions are definitely keepers. 

The publisher is offering three copies of Butter to our members in the US. Please be sure to enter our contest at the bottom of this article. In the meantime,  try the Butter-browned onion galette which makes a great appetizer for the holidays.  

 

Butter-browned onion galette
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Onions are chameleons: Eat them raw and they're like apples; cook them lightly and they soften and sweeten; cook them for a long time in butter and they turn darker and sweeter still, and as they caramelize, the butter takes on a nutlike flavor. They're a marvel in this rustic open-faced galette, the French version of a crostata, which you could finish off with some lightly dressed arugula. Keep these caramelized onions in mind for other dishes. They're great as a topping for a burger, layered into a grilled cheese sandwich and served as a bed for mashed potatoes or grilled meat.

1⁄2 stick (4 tablespoons) unsalted butter
2 large Vidalia onions-peeled, halved and thinly sliced
3 garlic cloves, minced
1 teaspoon fine sea salt
1 teaspoon sugar
3 rosemary sprigs
3 tablespoons grated Parmesan cheese
1 Sweet & Savory Butter Crust (*see recipe below), rolled out
Parmesan shards
Freshly ground black pepper


In a large skillet over medium heat, melt the butter. Add the onions and garlic and cook, stirring, for 10 minutes. Turn the heat to low, stir in the salt, sugar and rosemary and cook, stirring often, until the onions color deeply, about 40 minutes. Don't rush it!

Season with pepper and remove the rosemary sprigs. Remove from the heat, set the skillet aside to cool and stir in the grated Parmesan. Preheat the oven to 400°. Lay the crust out on a parchment-paper- or silicone-mat-lined baking sheet. Spread the onions over the crust leaving a 2-inch border. Gently lift the border up and fold it over the onions. If the dough is too cold and cracks, wait a few minutes. The dough will pleat and be uneven, and that's just what you want.

Bake for 35 to 45 minutes, or until the crust and onions are toasty brown.

Place the galette on a rack and let it cool for 10 minutes before scattering the Parmesan shards over the top. Cut the galette with a pizza wheel and serve. 

Sweet & savory butter crust
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Use this dough for any kind of tart or quiche or even galettes-and any time a recipe calls for pâte brisée. It's truly an all-purpose and truly delicious crust. Bake it to a good golden brown so that you can really appreciate the caramel and nut flavors that are the hallmark of an all-butter crust.

1 1⁄4 cups all-purpose flour
1 teaspoon sugar
1⁄2 teaspoon salt
3⁄4 stick (6 tablespoons) very cold unsalted butter, cut into bits
1 large egg
1 teaspoon ice water

Makes one 9 in. tart or 1 galette

In a food processor, pulse the flour, sugar and salt. Scatter over the bits of butter and pulse until they're coarsely chopped into the mix. In a small bowl, beat the egg and water together, add the mixture to the machine in three parts and pulse after each one. You want a moist dough that holds together when it's pinched. Turn the dough onto a counter, flatten into a disk and place between sheets of parchment or wax paper.

To make a tart crust: Roll out the dough and fit it into a tart pan. Chill (or freeze) the dough for at least 1 hour before baking.

Preheat the oven to 400°. Press a piece of buttered foil on top of the crust and fill with dry rice or beans. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 20 minutes, remove the foil and weights and bake for another 10 minutes, or until golden. Transfer the baking sheet to a rack and let the crust cool to room temperature. To make a galette: Roll the freshly made dough into an 11-inch circle and refrigerate (or freeze) it for at least 1 hour before using.

Proceed with the directions for making the Butter-Browned Onion Galette (see recipe above).

 

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 18th, 2017.


Featured Cookbooks and Recipes

Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection?  You can do this even if you have a free membership! 

Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.)

All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf.

Happy cooking and baking everyone!

Member Photo of the Week:

Dilled Barley and Green Bean Salad from The Vegetarian 5-Ingredient Gourmet by Nava Atlas

Photo submitted by Nancith. Have you uploaded any of your own photos yet? Learn more!

 

 

From Websites:

Cheesy Everything Bagel Dinner Rolls from Food52

 

 

From Cookbooks:

10 recipes from The Sioux Chef's Indigenous Kitchen by Sean Sherman with Beth Dooley

Enter The Sioux Chef's Indigenous Kitchen GIVEAWAY! (US only)

 

7 recipes from  Elizabeth Street Cafe by Tom Moorman, Larry McGuire, & Julia Turshen

Enter the Elizabeth Street Cafe GIVEAWAY! (UK, US, AUS, CAN only)

Save 30% on Elizabeth Street Cafe or other Phaidon cookbooks

 

3 recipes from Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt

Enter the Istanbul and Beyond WORLDWIDE GIVEAWAY!

 

9 recipes from Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World by Elettra Wiedemann with Claudia Ficca

Enter the Impatient Foodie GIVEAWAY! (US only)

 


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

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