A ban on pineapple pizza? Not quite

 Hawaiian pizza

Opinions on what does not belong on a pizza can be quite strong. Last week, Iceland's President, Guðni Th. Jóhannesson, landed in hot water after expressing a disdain for pineapple on pizza in an Q&A session with school children. He said if he could, he would ban the topping. Naturally, there was a social media frenzy following the comment. 

There was so much backlash against his stance that the President put out a statement in both English and Icelandic clarifying his comments"I do not have the power to make laws which forbid people to put pineapples on their pizza," Guðni, a former history professor at the University of Iceland, wrote. "I am glad I do not hold such power." The President recommends seafood as an ideal topping. 

If you're on Twitter, search for #pineappleonpizza to see the debate. It seems that the topping is more controversial than most other toppings. I am a fan of pineapple on pizza, but most of my office mates are dead set against it. I'd much rather have pineapple than leathery mushrooms, my least favorite topping. Where do you stand on pineapple as a pizza topping? Is there anything you feel should never be put on pizza?

Photo of Grilled Hawaiian pizza from Food Network Magazine

Turkish Delights - John Gregory-Smith

Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea by John Gregory-Smith captures the glorious food of Turkey and the culinary influences brought by its neighboring countries. From the turquoise-hued waters to the markets ablazed with the scents of spices, tempting street food and the vibrant colors of the gorgeous pottery, Turkey is becoming a must-visit spot for those of us who love food, culture and beauty.

Turkish Delights is not only a visual feast for our eyes but also will inspire us to create these dishes in our own kitchens. This book has motivated next weekend's menu - Phyllo Twirls with Walnuts and Cinnamon, Lemon and Apricot Cinnamon Chicken or Cheesy Beef Köfte (still deciding), and perhaps the Alaçati Borek from the cover will be on our menu this weekend.  

John Gregory-Smith has created an incredibly gorgeous book that will appeal to every level of cook. His instructions are clear, the information and background helpful and the photographs are breathtaking. If this title is any indication, I'm sure his other titles including Mighty Spice are winners.

Special thanks to Kyle Books and the author for sharing the cover recipe - Alaçati Borek - for our members. Be sure to head over to our contest page to enter the giveaway for this title. You want Turkish Delights, trust me. 

Alaçati Borek

Borek is found in different guises all over Turkey. Various types of pastry are filled with meat, vegetables, cheese, or sweet fillings. Everyone loves it and has a favorite type. This recipe is a spin on the traditional sigara börēgi, or rolled borek. Lamb, onion, parsley, and spices are mixed with a soft cheese, rolled in pastry, and cooked. I favor a triangle shape rather than the cigar as you can pack in more filling this way. In Turkey, the borek would be stuffed with Erzurum tulum peyniri, a soft, creamy white cheese that has a very mild flavor. I have used ricotta cheese for this recipe as it has the same texture and flavor, and is easier to come by outside of Turkey.

1 tablespoon olive oil
8 ounces ground lamb
½ red onion, finely minced
2 garlic cloves, crushed
a handful of finely chopped flat-leaf parsley leaves
1 teaspoon freshly ground black pepper
½ teaspoon Turkish pepper flakes
9 ounces ricotta cheese
5 sheets of phyllo pastry
1 egg, beaten
1 teaspoon nigella seeds
sea salt

Serves 4 to 6 (makes 10)

1. Heat the oil in a pan over medium heat and cook the lamb and onion for 2 to 3 minutes until the lamb is just cooked through.

2. Add the garlic and fry for 10 seconds until fragrant. Remove from the heat and transfer to a mixing bowl. Let cool for a few minutes, then add the parsley, black pepper, Turkish pepper flakes, ricotta, and a good pinch of salt. Mix everything together well.

3. Preheat the oven to 350°F. Take a sheet of phyllo pastry and cut it in half so you have two rectangles. Lay out one of the rectangles lengthwise. Fold up the bottom right corner to form a triangle. Pull it back and place a walnut-sized piece of the filling where it will be covered by the pastry triangle. Now fold up the corner so the triangle covers the filling, then carefully fold this triangle to the left, then down, continuing with the triangle shape. Brush the remaining pastry with egg wash and fold the triangle over itself, closing the gap. Secure any excess pastry down with more egg wash so you have a neat triangle shape. Place on a baking sheet lined with parchment paper and repeat until all the filling is used up.

4. Brush the tops of the triangles with beaten egg, and top with the nigella seeds. Bake for 15 to 20 minutes until golden and crispy. Let cool for a few minutes before serving.

Recipe shared courtesy of Turkish Delights by John Gregory-Smith © 2016 Kyle books. Photograph © Martin Poole.

 

Cookbook Giveaway - Turkish Delights

Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea by John Gregory-Smith captures the glorious diverse food of Turkey.

For more information on this title, please see our review and recipe post which shares a recipe for those delicious borek shown on the book cover. 

We are pleased to offer three copies of this title to our EYB Members in the US.

One of the entry options is to answer the following question in the comments section of this blog post:
 

What 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. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 25, 2017
 

Be sure to check your email spam folders for email notifications or check back on this post on the for the names of the winners.

 

February 2017 - Cookbook Roundup

Each month I happily wade through hundreds of cookbooks, selecting and reviewing all the best new releases from the USA, Canada, UK, Ireland, Australia, and New Zealand (and other countries). The only thing left for you to do is to add them to your Bookshelf. 

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.

And just a reminder - our World Calendar of Cookbook Events shares author signings, classes, bookstore events and more and we have many great giveaways open here at Eat Your Books. Be sure to enter and check your email folders for notifications.

Now to the roundup, February has a nice selection of titles ranging from a book devoted to Pho and one that will have you cooking with cocktails to titles designed to bring us around the table with family and friends. There are a 75 books this month - let's get started.

USA

Dulce de Leche: Recipes, Stories, & Sweet Traditions by Josephine Caminos Oria is a cookbook and memoir rolled into one. The Buenos Aires born author and founder of La Dorita, a small-batch, all-natural line of dulce de leche products, shares stories and recipes dating back to when the family moved to America and she cooked by her grandmother Dorita's side. The book is beautiful with lovely illustrations throughout and includes five recipes for variations of dulce de leche alone! Josephine shares soulful recipes that will start your day off with breakfast and end with a comforting dinner followed by a luscious dessert.  

Back Pocket Pasta: Inspired Dinners to Cook on the Fly by Colu Henry outlines how a well-stocked kitchen and a few seasonal ingredients can be the motivation for delicious, simply prepared meals in the time it takes to boil water. Pantry staples give you a head start, so you can plan your meal on the way home from work. If you know that you have a tin of anchovies, parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale "Caesar" Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine, this book will inspire you to cook better meals faster. Colu has a number of events scheduled to promote her book.  


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 sexy Chopped judge and restaurant owner written along with one of our favorite cookbook writers, Rick Rodgers. The photographs are stellar and the recipes will rock your palate - French Onion Soup Dumplings (something that has been on my bucket list to make), Crab Corn Dogs with Old Bay Alioli and Oreo Pancakes with Vanilla Créme Icing are just a few examples.  I apologize for continuing to use this phrase - but this book is a must have. Be sure to enter our giveaway for a chance to win a copy of this fantastic title and check out the review post which will give you more information as well as a delicious recipe to try now.  
 
Cooking with Cocktails: 100 Spirited Recipes by Kristy Gardner promises to be a beautiful book where each recipe is spirited resulting in a delicious adventure with roots in Italian and French cuisine.  Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food" and Kristy delivers on Julia's quote with recipes such as Irish Whisky French Onion Soup, Limoncello Spot Prawns with Fresh Black Pepper, Beer Braised Chicken Thighs and Red Wine Poached Pears with Creamy Ricotta. 
 

The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles by Andrea Nguyen delivers the definitive guide to all things pho. Gorgeous photographs throughout with recipes for variations of pho and add-ons to make your bowl of comfort pop. Recipes for Panfried Pho Noodles, Pho Pot Stickers and Pho Noodle Rolls will add some tasty elements to accompany Vietnam's favorite soup and noodles. Andrea's books are perfection and be sure to check out the event she has scheduled to celebrate this book. 

A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's by Frank Bruni and Jennifer Steinhauer delivers wit and sustenance in the form of warm, comforting meatloaf recipes. Marilyn Pollack Naron's illustrations adorn this fun title that will have you gathering ingredients to make Bobby Flay's Korean-Style Meatloaf with Spicy Glaze or Alex Guarnashelli's Mom's Meatloaf in no time. Frank and Jennifer have a few events on the calendar to talk about their new book - check to see if they are in your area.


Cooking for Friends: Bring People Together, Enjoy Good Food, and Make Happy Memories by Terry Edwards and George Craig is another title that I am crushing over this month. The two authors began by making meals for their friends and ended up opening one of London's most celebrated pop-up restaurants - Check On. 100 great recipes with stunning photographs by Georgie Clark make this book shine. Grilled Scallops with Bacon Butter, Curried Cauliflower and Almond Soup and Walnut and Potato Dumplings with Rainbow Chard and Berkswell are a few treasures from this title. Cooking with Friends needs to be on your radar.  A promotion on this title will be coming soon. This book was published in the UK last year as Terry & George - Feeding Friends.

Princess Pamela's Soul Food Cookbook: A Mouth-Watering Treasury of Afro-American Recipes by Pamela Strobel is back in print after 45 years thanks to the efforts of the Lee Brothers. Princess Pamela's speakeasy-style restaurant in New York was the place to be, serving regulars that included Andy Warhol and Diana Ross for thirty years. Her Southern cooking influenced chefs nationwide, and her cookbook was one of the earliest books to coin the term "soul food". This iconic book of African-American cuisine has been out of print for forty years and Rizzoli has brought it back for a new generation of cooks. Fried Chicken and Collard Greens and unique treasures such as Pork Spoon Bread and Peanut Butter Biscuits are delivered with advice on living and loving. Food52 shares a fascinating piece on Princess Pamela that is a must read. Pamela's motto was "eat with lovin' kindness" - we all need a little of that.

Dinner Déjà Vu: Southern Tonight, French Tomorrow by Jennifer Booker shares recipes for two delicious meals, one Southern and one French, from one list of ingredients. The Southern-born author traveled to Paris to study French cooking at Le Cordon Bleu College of Culinary Arts only to realize that rustic French and Southern dishes use many of the same ingredients. This is Jennifer's second title, her first book Field Peas to Foie Gras looks like a winner as well. I'm looking forward to this title. A promotion on this title (and the author's first book) will be coming soon.


breddos Tacos: A Delicious Edible Plate by Nud Dudhia and Chris Whitney was released in 2016 in the UK and in the US this month.  The book offers over 75 recipes for tacos, tostadas, and small plates, including over 70 condiments. Their tempting dishes include Barbacoa beef cheeks, Yucatan chicken with mango habanero sauce, Green chorizo and duck egg, Baja fish tacos, and Octopus 'al pastor' with roasted pineapple. The book is packed with gorgeous photos and recipes for accompaniments, wings and more.  


Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients by Sarah Britton streamlines vegetarian cooking by bringing her signature vibrant photography and fantastic flavors to an accessible cookbook fit for any budget, any day of the week. Her mains, sides, soups, salads, and snacks all call for easy cooking techniques and ingredients found in any grocery store. With callouts to vegan and gluten-free options and ideas for substitutions, this beautiful cookbook shows readers how to cook smart, not hard. The author's first book, My New Roots, is absolutely gorgeous and I am excited to get my hands on this title! Sarah has an event scheduled on the 28th in Vancouver.

 
Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants by Stefani Bittner and Alethea Harampolis is a practical, inspirational, and seasonal guide that will help make any garden more productive and enjoyable with a variety of projects using unexpected and often common garden plants, some of which may already be growing in your backyard. Visually stunning, the book contains vibrant photographs and is teeming with myriad uses for the wealth from our gardens.
 
 
My Sweet Kitchen: Recipes for Stylish Cakes, Pies, Cookies, Donuts, Cupcakes, and More--Plus Tutorials for Distinctive Decoration, Styling, and Photography by Linda Lomelino shares not only recipes but also the author's expert advice on how to bake, decorate, and photograph your own delicious creations. Through nearly 50 original recipes for decadent delights - from Rhubarb Summer Cake and Lime Pie with Marinated Strawberries to Chocolate Cake with Meringue Brûlée and Caramel Macadamia Tart - Linda is your guide to making picture-perfect desserts. Turn each recipe an opportunity to bake, style, click, and share. For more information on this title and a recipe you can try now check out our review post and be sure to enter our contest.
 
Gateaux: 150 Large and Small Cakes, Cookies, and Desserts by Christophe Felder and Camille Lesecq is a masterpiece of pastry. This book is stunning and is on par with Felder's other titles such as Patisserie: Mastering the Fundamentals of French Pastry. I hope 2017 allows me time to make beautiful creations like those shared in Gateaux - a Crêpe-Topped Raspberry cake that looks like heaven is number one on my list. Check back soon as we will be offering a promotion on this gorgeous book.
 
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 is one of the best single subject cookbooks I have come across. The recipes are varied and special and the photographs are incredible. I will be doing a full review and promotion on this title but for now I will tell you I want to make every single recipe in this book. In addition to the dishes where the star is first and foremost onions, there are recipes such as a Sunday Brisket with Onions then Tuesday's Shepherd's Pie using leftovers from the brisket, Roasted Onions Stuffed with Lentils, Feta and Prunes, Noodle Toss with Pork, Shredded Tofu and Garlic Chives and a gorgeous Chive Pasta with Six-Allium Sauce. This book will not gather dust on your bookshelf. The authors have events scheduled to promote this title.
 
Bake from Scratch is collection of recipes from the first year of the Bake from Scratch magazine which features endless inspiration for home bakers. Bake from Scratch is one of my favorite magazines - it is extremely well done and I can imagine that this book will be the same. I pre-ordered the book and am looking forward to its release on the 28th. It will be nice to have all the magazine's content in one beautiful cookbook.

The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine by Wendy Kiang-Spray beautifully blends the story of the author's cultural heritage with growing information for 38 Chinese vegetable such as lotus root, garlic, chives, and eggplant and 25 traditional recipes, like congee, dumplings, and bok choy stir-fry, all organized by season.
 
The Fast Days Cookbook: Delicious & filling low-calorie recipes for the 5:2 diet by Laura Herring helps you plan what to eat and when for those on the 5:2 diet which calls for restricting your calorie consumption to 25% of your energy (calorie) needs, two days a week, and eating normally the rest of the time. Clever ideas for utilizing ingredients that focus on flavors and give you maximum satisfaction for the fewest calories is what you will find in these recipes. With 60 delicious, quick, and easy dishes ranging from 50 to 450 calories, the meals in this book can actually be enjoyed any day even if you aren't following this specific diet plan. Prawn Summer Rolls with Dipping Sauce, Fig, Apricot & Pistachio Granola and Poke Bowls are just a few examples that don't sound like deprivation at all.
 
The Complete Cook's Country Magazine 2016 by America's Test Kitchen gathers all six issues of Cook's Country magazine from the past year in one edition. This title features over 250 easy-to-make, family-friendly recipes from the cooks at America's Test Kitchen, 170 brutally honest product ratings, and 150 amazingly effective quick tips and shortcuts, plus a detailed index to help you find it all fast. A spill-safe plaid cover with a cloth spine makes this a beautiful edition for your cookbook library.
 
The Skillet Suppers Cookbook by Williams-Sonoma Test Kitchen shows how the creative use of a single pan in the kitchen can lead to delicious diversity at the table. A small collection of 22 recipes for healthy and wholesome meals that can be made in one simple skillet are contained in the 56 pages. An easy primer describes the particular benefits of the various skillet materials and finishes, and a collection of quick tips assists in their care and upkeep.

Tree of Life: Turkish Home Cooking by Joy E. Stocke and Angie Brenner and Jason Varney is based on the memoir Anatolian Days and Nights and presents more than 100 accessible recipes inspired by Turkish food traditions found in the authors' travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques. Recipes include Circassian Chicken, Carrot Hummus with Toasted Fennel Seeds, SpiceRoute Moussaka, Weeknight Lamb Manti, Stuffed Grape Leaves, and Black Sea Hazelnut Baklava, and so much more. 
 

Ambrosia, Volume 3: Brooklyn by Bonjwing Lee, Adam Goldberg, Daniela Velasco and Elyssa Goldberg delivers the great borough of Brooklyn's food story. From the mouths of great chefs, street vendors and guardians of hallowed centuries-old institutions we learn about one of the most influential and complex regions in the world, and what its like to cook and eat there in 2016. Volume 3 eats its way through Brooklyn and brings you stories, photos, and recipes from the area's greatest chefs. Prior issues of this publication are Ambrosia Volume 1: Mexico  and Ambrosia Volume 2: Denmark.  

Beautifully Real Food: Guilt-Free, Meat-Free Recipes to Indulge In by Sam Murphy is an incredible collection of recipes that includes delicious, healthy options for breakfast, lunch and dinner, as well as sides, salads, sauces, smoothies and desserts. It features the author's recipes for: Spaghetti Carbonara, Loaded Vegan Hot Dogs, Salted Caramel Brownies, The Vegan Big Mac, and more. Whether you're looking to go without meat or dairy every day, every week or just once a month, or if you just want to indulge in guilty food without the guilt, this is the perfect guide to making meals you can really enjoy.
 
Weeknight Paleo: 100+ Easy and Delicious Family-Friendly Meals by Julie Mayfield and Charles Mayfield, the bestselling authors of Paleo Comfort Foods and Quick & Easy Paleo Comfort Foods are back with easy, delicious, quick, family-friendly Paleo recipes for dinner, featuring plenty of lean proteins, fruits, vegetables, and healthy fats. 100 satisfying Paleo recipes are here to add variety and keep your family well fed, no matter how hectic or busy your day. For those new to Paleo or in need of a refresher, the Mayfields list the equipment, appliances, and pantry staples you'll need to set up a Paleo kitchen, and provide prep tips, meal plans, and shopping lists to organize weekly meals. 

Truffle Boy: My Unexpected Journey Through the Exotic Food Underground by Ian Purkayastha is the story of New York City's leading truffle importer who boasts a devoted clientele of top chefs nationwide who began as a food-obsessed teenager in rural Arkansas who learned to forage for wild mushrooms from an uncle in the Ozark hills. Rife with tales from the hidden underbelly of the elite restaurant scene, this title chronicles Ian's high stakes dealings with a truffle kingpin in Serbia, meth-head foragers in Oregon, crooked businessmen and maniacal chefs in Manhattan, gypsy truffle hunters in the forests of Hungary, and a supreme adventure to find "Gucci mushrooms" in the Himalayan foothills. 
 
The Temporary Bride: A Memoir of Love and Food in Iran by Jennifer Klinec is the story of the author's fearlessness in leaving a boring corporate job to launch a cooking school from her London apartment and travel the world in search of delicious recipes and obscure culinary traditions. Her journey takes her to Iran, where she seeks out a local woman to learn the secrets of Persian cuisine. Vahid, son of the local woman, is suspicious of the strange foreigner who turns up in his mother's kitchen. When the two are thrown together on an unexpected adventure, they discover a mutual attraction that draws them irresistibly toward each other.

Cravings: How I Conquered Food by Judy Collins is a no-holds-barred account of the folk legend's harrowing struggle with compulsive overeating and of the journey that led her to a solution.

The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas by Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.

Distilled in Oregon: A History & Guide with Cocktail Recipes (American Palate) by Scott Stursa leads a journey through the history of distilling in the Beaver State from the early settlers through prohibition and beyond.
 
Food & Wine Annual Cookbook 2017: An Entire Year of Recipes by Matt Moore is Food & Wine Magazine's annual recipe collection is filled with simple and fabulous dishes, all perfected in their Test Kitchen. Look for the most delicious recipes from star chefs, including Thomas Keller, Marcus Samuelsson, Michael Symon, Alex Guarnaschelli and Dominique Ansel.

Everyday Seafood: From the Simplest Fish to a Seafood Feast, 100 recipes for Home Cooking by Nathan Outlaw offers 100 brand-new recipes for all kinds of fish and shellfish. Economical and healthy, good-quality fresh seafood is also fast and easy to cook. This title was previously released in the UK last year. A visually beautiful book full of photographs and delivers much more than delicious seafood recipes. Wine pairings, side dishes and even dessert (to follow your seafood feast) makes this a well-rounded cookbook for all seafood lovers. 

Easy Mexican Food Favorites: A Mexican Cookbook for Taqueria-Style Home Cooking by Jennifer Olvera shares the cooking secret the author discovered while trying to bring Mexican favorites to her family's table and that is all you need to enjoy delicious Mexican food at home is some simple techniques, time-saving tips, and a gradual, acquired instinct. She delivers all this and more in this title along with 115 hassle-free recipes and step-by-step instructions.
 
Easy Flourless Muffins & Cookies: Delicious Recipes for Healthy, Portable Gluten-Free Snacks by Amanda Drozdz delivers recipes that come together in a snap and are completely gluten-free, using clever techniques and easily found wheat alternatives to get that scrumptious light and fluffy texture in muffins, and the classic chewy goodness in bars and cookies. Examples include: Honey Almond Oatmeal Muffins, Pumpkin Cream Cheese Muffins, No-Bake Dark Chocolate Trail Mix Bars, Chocolate Hazelnut Stuffed Muffins and Chewy Ginger Molasses Cookies.

Happily Homemade: Cooking with Love by Rachel Schultz shares the author's go-to creations that always get rave reviews. The popular blogger and Pinterest celebrity's approachable recipes include only ingredients you can find at your local grocery store. This gorgeous cookbook includes a photo of every recipe, plus essays and tips from Rachel (and her friends) on hospitality and making life easier in the kitchen.

Pâtisserie Gluten Free: The Art of French Pastry: Cookies, Tarts, Cakes and Puff Pastries by Patricia Austin offers a tantalizing collection of gluten-free recipes. This beautifully photographed cookbook is unique in presenting some of the most challenging treats to make without gluten: classic French pastries.

Chocolat: From the Cocoa Bean to the Chocolate Bar by Pierre Marcolini reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities-irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes-and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.

Gorgeous: Eat Well, Look Great by Shvetha Jaishankar dips into the former model and Miss India's own experiments with food, weight loss and well-being to present a collection of delightful recipes, insights and a meal plan on how to eat well and look great. She has also gathered refreshing ideas and recipes from the kitchens of India's top models like Priyanka Chopra, Milind Soman, Malaika Arora Khan, Gul Panag and Madhu Sapre, who embody a balance that allows them to eat what they truly enjoy while still looking their best. 

Leon: Fast & Free by Jane Baxter, Henry Dimbleby and John Vincent delivers recipes from the High Street restaurant chain that are completely gluten- and dairy-free, with some formed from a paleo diet. The book, as all Leon titles are, is beautiful with gorgeous photographs and tempting recipes such as Coconut Water Fried Chicken, Okonomiyaki, Pitta Di Patate (an onion and potato bread) and Roast Chicken with Jerusalem Artichokes & Coppa Di Parma. As the cover states, this book is for people who really like food.

Jane Butel's Tex-Mex Cookbook (The Jane Butel Library) by Jane Butel is being re-released this month in paperback. Tex-Mex cooking is more popular than ever and Jane Butel, founder of the Pecos River Spice Company, makes it simple and easy with hundreds of recipes, for everything from the best guacamole to crab-filled enchiladas.

Herbs for Flavor, Healing, and Natural Beauty by Jim Rude and Jena Carlin encourages you to tantalize your tastebuds and naturally enhance your beauty with fresh herbs. Featuring gorgeous photography, this one-of-a-kind guide is a carefully cultivated collection of beauty and healing secrets, space-saving herb garden ideas, and recipes for delectable herb-inspired dishes. Discover the wide variety of delicious, healthy, and beautiful ways to use herbs in your kitchen - from familiar flavors like basil and thyme to new favorites like burnet and tarragon.

One Pan & Done: Hassle-Free Meals from the Oven to Your Table by Molly Gilbert shows you how to use your oven to your advantage, letting it do most of the work to turn out juicy, crispy roasts, succulent vegetables, rich stews, flaky fish, and, of course, sweet treats. Think of it as fast slow-cooking, but with the benefits of baking, roasting, and broiling for concentrated, intense flavor every time. The best part is that with Molly's simple, hands-off recipes, you'll have time to savor your meal and enjoy your company. Whether you're an over-scheduled parent, a busy young professional, or even an accomplished cook, you deserve food that's big on flavor, but simple on steps. This book is the follow up to her run-away hit Sheet Pan Suppers. 

Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History) by Ole G. Mouritsen and Klavs Styrbæk investigates the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. 

The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health by Stephanie Weaver is an essential lifestyle guide to reducing headaches and other symptoms related to migraine, vertigo, and Meniere's disease. Its "slow-approach" plan and more than 75 trigger-free recipes set readers up for success - even when they're in pain.

Plenish: Fuel Your Ambition: Plant-based juices and meal plans to power your goals by Kara Rosen is the follow up to Plenish: Juices to Boost, Cleanse & Heal. The title shares recipes, plant-based juices and meal plans to power your goals whatever they may be. 
 
One Part Plant: A Simple Guide to Eating Real, One Meal at a Time by Jessica Murnane shares what the author learned on her way to healing her body through food and all she asks of us is to eat one plant-based meal a day. She keeps it simple and, most importantly, delicious - with 100 allergy-friendly recipes like Creamy Mushroom Lasagna, Easy Vegetable Curry Bowls, Triple Berry Skillet Cobbler, and Chocolate Chunk Cookies. Featuring her top ten pantry basics, practical advice, and colorful and bold photography, this title is an inspiring and educational guide to eating real and feeling your best.

An Irish Country Cookbook: More Than 140 Family Recipes from Soda Bread to Irish Stew, Paired with Ten New, Charming Short Stories from the Beloved Irish Country Series (Irish Country Books) by Patrick Taylor delivers ten new short stories in the popular An Irish Country series paired with more than 140 delicious Irish family recipes.
 
From Cabela's Kitchen Table by Cabela's Outfitters is a collection of recipes provided by employees of Cabela's Outfitters, Among these pages you will find more than 200 recipes and DIY tips on how to prepare your game fist and other wild edibles.

At the First Table: Food and Social Identity in Early Modern Spain (Early Modern Cultural Studies) by Jodi Campbell demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. Research on European food culture has been based largely on studies of England, France, and Italy, but more locally on Spain. Jodi Campbell combines these studies with original research in household accounts, university and monastic records, and municipal regulations to provide a broad overview of Spanish food customs and to demonstrate their connections to identity and social change in the sixteenth and seventeenth centuries.

Pure Heart: A Spirited Tale of Grace, Grit, and Whiskey by Troylyn Ball and Bret Witter is a charming story of a woman who set out to find a purpose in the most unexpected of places, and ended up finding happiness, contentment, and a community of love and respect. This is the story of Asheville Distillery and Troy & Sons and one woman's quest to create the perfect moonshine recipe. 

 
Porridge: Oats + Grains + Seeds + Rice by Anni Kravi shares over 50 recipes which take inspiration from around the world, using oats, quinoa, amaranth, raw buckwheat, bulgur wheat, rice and spelt. The chapters are broken down into mylk (almond milk and coconut milk) bases, sweet, savoury, raw and cooked recipes and over 20 inventive toppings. All the recipes are sugar-free, dairy-free, vegetarian and vegan. This title is being released in the US this month and previously released in the UK in January.
 
More Braai the Beloved Country by Jean Nel has been released in the US and South Africa this month.  Following on the success of Braai the Beloved Country, the well-known outdoor cooking coach, shares his braai secrets in this title. Full of mouth-watering recipes such as Coffee-rubbed Ribeye Steaks, Pork Belly with a Quince and Sherry Glaze or the classic South African Chicken and Apricot Sosaties, this book is also filled with stunning photographs. With a keen enthusiasm for wood and charcoal braaiing, Jean Nel is undoubtedly a braai fanatic. Give him a piece of meat and he will magic it into one of his classic, effortless masterpieces of smoky delight. If you have ever been uncertain about the difference between Direct and Indirect cooking, or any aspect of braaiing, spend an afternoon engrossed in this book and you too will soon be an expert.

Leafy Greens Cafe: Recipes from Our Organic Garden by Antonia de Luca is another title being released in South Africa and the US this month. There are two things for which Italians are world-famous: passion and wonderful food, and Antonia De Luca's family have been gifted with both. In this, De Luca's first cookbook, she details the joy of learning about farming and cooking from her father and grandmother, who instilled in her an appreciation for the sheer delight of sun-ripened ox-heart heirloom tomatoes, fragrant fresh basil and crusty home-baked breads. Following the success of Leafy Greens Café, whose core concept is to create a daily menu from whatever has been freshly harvested from Rocky Ridge Farm's organic garden, De Luca presents a collection of her favourite recipes (including spinach croquettes, kale salad and Piña Coladas) to encourage a return to natural, living foods.
 
Asian Pies: A Collection of Pies and Tarts with an Asian Twist by Evonne Lyn Lee and Sarah FC Lee is a stunning cookbook that contains 50 unique pie recipes that are set to make the Western staple an Asian favourite! Featuring 50 recipes from potpies and puff pastries to tarts, this collection of unique Asian pies will redefine the limits of pie-baking with exciting sweet and savoury pie fillings that tantalize your taste buds. This book is being released in Singapore and the US this month. 

My First Kitchen by Vikas Khanna expertly guides you on how to set up your own kitchen, cook marvelous food in quick, easy steps, throw parties, even barbeque like you were a pro! He holds your hand through the journey as you pick the best produce, learn to cut, chop and preserve and puree all the processes that you thought too intimidating. My First Kitchen is the only book you will need to begin your culinary journey! This title is being released in India and the US. Vikas' cookbooks are favorites in my collection and it doesn't hurt that he is easy on the eyes.
 
 
Israel
 
Bone Soup and Flipped Bread: The Yemenite Jewish Kitchen by Sue Spertus Larkey is being released in Israel this month and comes to the US in March - it shares beautiful photographs, both modern and archival and presents the history, little-known culinary heritage and food traditions of the over two-thousand-year-old Yemenite Jewish community, as well as the changes that followed immigration to Israel in the 1950's. A chapter on the indispensable Yemenite larder is followed by three sections devoted to everyday recipes and recipes for foods that traditionally accompany life-cycle events and holidays. These are prefaced by descriptions of the many colorful customs central to the celebrations, Yemenite cooks personal stories, tips and above all, their deep desire to preserve their beloved food heritage.

 
UK


Flipping Good!: Pancakes from Across the World
 by Sudi Pigott takes influences from countries all over the world to create a unique collection of recipes. We love pancakes in this house and I preordered this book because of the list of recipes which include Ricotta pancakes with Banana and Honeycomb Orange Butter; Potato Latkes with Sumac Fried Egg; Galettes de Sarrasin with Leeks and Merguez sausage; Okonomiyaki with Shredded Cabbage, Prawns and Tamarind Sauce; Fluffy Coconut Flour Pancakes with Apricots and Maple Syrup; and Kaiserschmarren with Plum Compote. This title is being released in the UK and US. 

Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts & Snacks by Izy Hossack is the paperback version of Top with Cinnamon which is being released in the UK and US this month. I recently posted a review of this title on Sunday Supper Movement and was pleasantly surprised by the variety of dishes this young blogger has created. Her next title, The Savvy Cook will be out in July and is geared toward cooking for one or two people. Izy is someone to watch. The Chocolate Chip Amaretto Torte from Everyday Delicious is fantastic! 


The Homemade Vegan by Joanne O'Connell is being published in the UK this month and comes to the US in April. This book is a collection of recipes from vegan's early days giving them the proper context and referencing the communities and households who created them. The recipes demonstrate affordable ways to eat healthy dairy alternatives, without the added chemicals, sugar, and salt, which are now so often added to the processed versions produced by major food manufacturers. 
 
The Food and Cooking of Pakistan: Traditional Dishes From The Home Kitchen by Shezhad Husain includes 85 classic recipes from the 'Land of the Pure' and is being released in both the UK and US this month.  Pakistan is proud of its culinary heritage and the regional dishes that are increasingly popular around the world. Traditionally based on ancient Mughlai recipes, modern Pakistani cooking embraces the ingredients and techniques of nearby countries, creating richer, more elaborate food that is often referred to in the West as being Lahori or Peshawari. Delectable biyanis - a must at every wedding banquet - biryanis, nehari, haleem, kebabs, gol gappay are just a few examples of the recipes in this title.

Eat Better Not Less: 100 Healthy and Satisfying Recipes by Nadia Damaso proves that healthy food isn't boring, and filling your body with the right ingredients can make you feel amazing. It is an absolutely stunning book with eye-popping photographs that totally are crave worthy. There are even desserts including ice cream! Beef Tenderloin with Plum Blackberry Sauce and Garlic Mushrooms, Divine Nougat Cheesecake Topped with Chocolate Sauce and Sweet Potato Fries with Heavenly Tahini Dip are a few examples of what awaits you in this gorgeous book. 
 
Adventures of a Terribly Greedy Girl by Kay Plunkett-Hogge is a celebration of a tumbling through life, of mistakes, and opportunities laid bare. Joyful, witty, and occasionally indiscreet, this is a book that stares at menopause with a gin in hand and looks back at a life entirely unplanned. The book also includes 25 pivotal recipes including Ivy on the Shore Salad, Salty-sweet Peanut Cookies, and Thai Gravadlax.

Love Your Lunches: Vibrant Healthy Recipes to Brighten Up Your Day by Rebecca Dickinson has over 50 inspiring ideas to brighten up your mid-day meals. Each recipe is nutritionally balanced, easy to make, and mouth-wateringly delicious. There are also ideas for toppers, snacks, shared lunches, and innovative ways to package and transport your lunches. Learn to adapt last night's leftovers for an exciting lunchtime meal as well as fresh and cost-effective ideas for those days when you haven't got the time to make lunch at home. All recipes are vegetarian, with vegan and meat alternatives so you can easily mix and match your lunch to your own personal preference. This book comes to the US in April. 
 
Taste: The Infographic Book of Food by Laura Rowe explores the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. This title is also being released in the US.

Pancakes and Waffles: Delicious Ideas For Breakfast, Brunch and Beyond by Hannah Miles delivers many ways to add variety to breakfast including nutritious recipes to kick start your day. With recipes for Oatmeal Pancakes with Berry Compote and Granola Pancakes with Salty Honey Sauce your family will love coming to the breakfast table. Decadent treats include Oreo Pancakes with Chocolate Fudge Sauce and Salted Caramel Waffles. Also included are lunch or breakfast-for-dinner options such as Beer and Bacon Pancakes, Squash and Goat Cheese Pancakes or Huevos Rancheros Waffles.
 
Cheesecake: 60 classic and original recipes for heavenly desserts also by the prolific Hannah Miles celebrates this most beloved of desserts. A chapter on the Classics includes simple Baked Vanilla, Raspberry Ripple, and Mini Chocolate Chip cheesecakes. Whatever the time of year, Fruity cheesecakes are the best way to enjoy whatever is in season; try Strawberry and Clotted Cream, Champagne and Pink Rhubarb, or Bananas Foster. For those with the most incurable of sweet tooths, Candy Bar cheesecakes are packed with your favorite confections-from peanut brittle to rocky road cheesecake-while Gourmet recipes add a touch of contemporary sophistication, including Salted Honey, Chocolate Chile, and Crème Brulée varieties. Party cheesecakes offer truly original ideas for brightening any occasion, from pretty Trifle Cheesecakes in glass jars to irresistible Cheesecake Pops! And finally, International skips over the globe to bring you cheesecakes in flavors such as Japanese Cherry Blossom and Italian Tiramisu. This is a reprint of the 2003 version and is being released both in the UK and US. Hannah's books are lovely.
 

 
Australia
 
Breakfast Bowls: 52 Nourishing Recipes to Kick-Start Your Day by Caroline Griffiths is a sure-fire way to fuel your morning. The giveaway is open to EYB members in the USA, UK and Australia and ends on March 17th. The review and recipe post will give you more information about the title.

Taste For Life: Eat Kindly, Tread Lightly, Live Well explores the delicious world of plant-based food with Animals Australia, the leading animal protection organisation - more 100 mouthwatering recipes for every occasion. 

Phillippa's Home Baking by Richard Grogan and Phillippa Cornish shares more than 140 reliable recipes from Australia, New Zealand and beyond, gathered from family, friends and her travels. What's more, she hands on her precious baking wisdom, from baker to baker, to guarantee you'll enjoy all the rewards of successful home baking for your loved ones.

The $50 Weekly Shop: How to Buy Groceries for a Family of Four on a Tight Budget by Jody Allen will teach you how to feed your family for only $50 a week! Need advice about saving money when it comes to that weekly grocery shop? This book provides you with a step-by-step guide on how to get your family grocery budget down to only $50. Jody Allen, of Stay-at-Home Mum fame, will help you set up your grocery budget, create delicious meals that cost less, and make the most of every grocery purchase. Featuring recipes, meal plans, sample grocery lists and advice on how to grow and make your own food, The $50 Grocery Shop is sure to revolutionise the way you budget for your household without compromising on quality or flavour! We will be sharing a promotion for our Australian members soon! 
 

Food to Make You Glow
 by Lola Berry shares the key whole foods to support specific health goals: happiness, energy, beauty, immunity, calming, weight loss and detox. As well as 90 delicious recipes based around these wholefood heroes, Lola recommends the best herbal teas, lifestyle tips, exercises and activities for each health goal. Lola has authored a number of books

 
Whole Food Bowl Food: Naturally Gluten Free, Delicious Home Cooking by Anna Lisle is a must for the modern cook who loves to try new recipes that are super tasty, healthy and just a little bit different. All the recipes are gluten free (and many are sugar and dairy free), so the whole family can enjoy. For author and foodie, Anna Lisle, a whole food diet is simply about enjoying real food ingredients in their most natural state such as whole grains, full fat dairy, lean meats, seafood, nuts, seeds, fruits and vegetables. 
 
The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet from Australian Women's Weekly offers the long-time vegan and those just starting out, fresh recipe ideas using 'new' alternative ingredients readily available in most supermarkets. There are also recipes for making your own yoghurt, cheese, mayonnaise and ice-cream - all free of animal products.
 

New Zealand
 

 

Wholehearted by Kelly Gibney is filled with over 100 recipes for inspiringly accessible nourishing meals. This title which is being released in New Zealand (and available in the US and UK) contains recipes to cater to everyone's dietary requirements. An abundance of gluten-free, sugar-free, dairy-free, vegetarian and vegan options for ideas for breakfast through to dinner and dessert ensures that feeding everyone in your life, including yourself, with wholesome food that is both delicious and easy, never feels like a chore ever again.



Belgium

Chicken on the Menu by Luc Hoornaert and Kris Vlegels is being released in Belgium and the U.K. this month and headed to the U.S. in March. The book shares 60 ultimate chicken dishes including recipes from top chefs. This book's goal is to be a reference book for chicken dishes. Chicken is a universal dish, prepared around the world, and beloved by people everywhere for its accessibility and versatility. Luc Hoornaert and Kris Vlegels present recipes by the greats including Bocuse and Georges Blanc, classical chicken dishes for every day, and recipes from cultures around the world. We love chicken in our house as it is extremely affordable and a crowd pleaser. 
 

A cooking club celebrates its 20th anniversary

 dinner party

When you find a great group of friends, the relationships can last a lifetime. The only thing better than finding lifelong friends is finding them through food. That's what happened to a group of women in Montreal, Canada, who formed a cooking club in the mid-1990s. They were coworkers at a company, and even though most of them no longer work at the same place, for the past 20 years, they've been gathering every month to make a meal together.

The club works similarily to many others. One person serves as host, chooses the recipes and does the shopping, and the others come to her home to prepare the meal. After it's over, the group posts the results, including recipe links, on their blog. Founding member Kim Chatterson says that in the beginning the meals were much more elaborate, but these days the focus is on quick, easy, and healthy recipes that they can make for their families at home. 

Although the food may have become lighter through the years, the friendships have become deeper. Members have celebrated joy and sadness alike. They provide each other with emotional support and offer relationship and child-rearing advice. Their time together is so special that people go to great lengths so they don't miss an event, often cooking for their families prior to coming to the cooking club. Says one long-time member, "I have a busy life and I love meeting with my girls every month and really being able to decompress."

(Note: the photo is not of the club discussed in the article.)

Use your thermometer for more than meat

 Portuguese sweet bread

Most cooks have a meat thermometer and many of us are equipped with an instant-read version like the Thermapen. It's essential for taking the temperature of steaks, chicken, and other meats to ensure food safety and avoid overcooking. You shouldn't limit your temperature taking to meat, however, says Bonnie Berwick of The Washington Post

Just like meats, most baked goods like breads, rolls, cakes, and quick breads are best when cooked to a specific internal temperature. Professional chefs use thermometers to check these items, so why shouldn't we? Egg-based dishes like custard and quiche also benefit from having their temperature taken. While visual clues are helpful, it's easier to cook to a specific temperature than to wonder if your spoon is leaving the right kind of trail on the bottom of the saucepan.

The article includes a guide to temperatures for specific foods,including a variety of fish, different types of baked goods, egg dishes, casseroles, and potatoes. Some cookbook authors will specify the internal temperatures for dishes. Peter Reinhart is one; he specifies which temperatures are right for different types of breads, like the Portuguese sweet bread from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread pictured above. 

Cooking Like Mummyji by Vicky Bhogal

Cooking Like Mummyji: Real Indian Food from the Family Home by Vicky Bhogal is a reissue of the author's popular book previously released in 2003. This edition captures the warmth and vibrancy of Indian home cooking in beautiful photographs and recipes. Indian cuisine is one of my favorites - the soul warming spices, the depth of flavors and varieties of textures from a crispy pakore or samosa to the creaminess of a curry. 

Vicky Bhogal was not on my radar until I learned of this title (don't take away my cookbook lover card). Since then I have tracked down all her books and am enjoying reading them. Cooking Like Mummyji is my favorite of the lot. The author's stories before each recipe are enjoyable and the recipes are approachable to someone new to Indian cuisine and desirable for others who are well versed.

I chose the Samose recipe to share with you even those the book doesn't have an image of the completed crispy pillows of potatoes, peas and spices. There is an illustration to help with forming the samose. I decided to take some time for myself and make them - nothing better than a hot, crunchy shell filled with earthy flavors and spices. Special thanks to Grub Street for allowing us to share this recipe with you. Please be sure to head over to our contest post to enter our giveaway for a chance at one of five copies of this book open to US and UK members. 

 

 

SAMOSE
Makes 12
 
Ingredients:
 
4 whole, unpeeled large potatoes
200g/1½ cups peas, frozen are fine
Oil, for deep-frying and making dough, I use rapeseed
1 large onion, halved, halved again lengthways and then sliced thinly widthways
1 tablespoon cumin seeds
1 tablespoon salt
1 tablespoon garam masala
A handful of chopped fresh coriander
2 green chillies, chopped finely
520g/4 cups plain flour
 
1. Place the whole potatoes with skin on in a pan of cold water, bring to
the boil and cook until soft (check by prodding with a sharp knife). Drain
and rinse the potatoes in cold water then pat dry. Peel the skin off with
a knife and remove any darkened areas of potato. Boiling them with the
skins on keeps the potato flesh nice and dry.
 
2. Roughly chop the potatoes into a large mixing bowl, no need to be
meticulous.

3. Add the peas to a pan of boiling water and simmer gently until cooked.
Only about 3 minutes for frozen peas. Drain and add to the potatoes.

4. Place 20ml (1 tablespoon + 1 teaspoon) of oil into a frying pan. This
part is extremely important - make sure that you use the same type of oil
for this part that you deep fry them in, so that the textures and flavours
are consistent. Do not mix oils.

5. Once the oil is heated, add the onions and then, after 30 seconds,
add the cumin seeds.

6. Gently fry the onions until they are translucent and the brown colour
of the cumin seeds has slightly rubbed off onto the onions. The onions
should not be golden but still white, just softened and translucent. Add
the onions to the potatoes and peas.

7. Now add the salt, garam masala, coriander and chillies.

8. Mix with a fork to blend all the ingredients together, very lightly
mashing the potato but not too much as you still want small pieces of
potato and not a smooth paste. Cover and leave to cool in the fridge for
at least 30 minutes. A couple of hours would be ideal.

9. Now make the pastry. Take 195g/1½ cups of plain flour and place in
a large mixing bowl with a pinch of salt.

10. Using the same type of oil again, add 1 tablespoon plus ½ teaspoon
of oil to the flour. Mix with fingers and combine to a dough with cold
water. Do not make the dough too soft. Add the water by running your
hand under the cold tap and catching a few drops in your cupped hand,
instead of pouring water in, to ensure that you do not add too much and
end up with a sticky mess. Add water like this until you see the dough
coming together into one singular mass. Then knead well with wet hands
until the dough no longer sticks to your hands and just comes away, about
5-10 minutes, until no longer sticky but smooth. Cover and refrigerate
for at least 15 minutes (place in a container and cover with a lid if you
are planning to make the samose in more than 15 minutes time, or just
cover with kitchen roll if making sooner.

11. Mix 130g/1 cup of plain flour in a bowl with enough cold water to
make a thick, sticky paste. Try to get the lumps out but do not make it too
thick or too runny. This will be your glue to hold the samose together.

12. Make sure you have everything to hand as timing is important and you
will not have time to be fiddling around in a drawer looking for things.
Rinse the thawa and place on a very low heat. Take the dough out of the
fridge and place the container on the worktop next to the thawa. Place
next to it 2 tablespoons of oil in a little bowl with a teaspoon in it. Place a
clean tea towel that has been folded in half on a plate. Have a small, sharp
knife such as a paring knife to hand. Put the remaining plain flour on a
large plate or chopping board. Have a large plate ready.

13. Take two ping-pong-sized balls of the dough. Dip them both in the
flour and roll out to the size of saucers, making sure they are the same size.

14. Take one of the discs and dip in the flour, shaking off the excess.
Place flat on the work surface. Using the teaspoon or a measuring spoon,
spread ½ teaspoon of the oil on the surface of the disc and sprinkle with
a little of the flour (about 1 teaspoon). Place the other disc on top and
lightly press the edges flat to seal. Turn over and press again.

15. Dip both sides of the round in the flour, shaking off excess, and roll
out to the size of a pancake. Keep dipping in the flour if necessary - it
mustn't stick. The pastry must be very smooth and cannot have any creases
in it. It needs to be flat and even so that it splits cleanly.

16. Pat off excess flour and place on the thawa. Cook for 3 seconds on
each side and then transfer to the plate. Fold in half and cut a tiny slit at
the halfway mark on the edge. Open out and cut the circle in half. Very
slowly and carefully, peel the two layers apart of each half. You should
be left with four semicircles of pastry. Open the tea towel and place the
pastry immediately on the tea towel on the plate, covering with the other
half of the tea towel to keep warm.

17. Repeat the pastry process until you have 12 semicircles. Make sure
they are covered in the tea towel so they don't dry out.

18. Take one of the semicircles of pastry (keeping the rest covered until
needed) and, with the side that looks most cooked facing upwards and
using your middle finger, put some of the 'glue' all around the edges.
This border of glue should be about an inch wide. Lift up the semicircle
with the straight edge facing upwards and fold the outer left hand corner
down towards the middle of the curved edge (but do not let it touch the
curved edge). Bring the right hand corner down and seal where they both
meet, overlapping slightly. You should be holding an upside-down cone.

19. Turn the cone the right way up and, holding it gently and squeezing
the ends at the bottom to a neat point, fill with the potato mixture (but
not right to the top, leave about an inch). Seal the curved edges at the top
by pressing together with your fingers so that the line where the samosa is
sealed runs straight down the middle of the triangle like a seam, patting
over a little more glue if necessary. Gently pat to even out the mixture
inside. Place on a tray while filling the others.

20. When they are all filled, heat the oil until a little bit of the pastry
rises to the surface almost immediately when it is dropped in. Gently add
a few samose but do not crowd. Deep fry, cooking in batches of three or
four at a time, until golden brown and crisp, turning over frequently so
they cook evenly. Drain on kitchen paper and serve.

Recipe courtesy of the author and Grub Street Publishing. Photograph of the Samose by Jenny Hartin.

 

Cookbook Giveaway - Cooking Like Mummyji

Cooking Like Mummyji: Real Indian Food from the Family Home by Vicky Bhogal is a reissue of the author's popular book previously released in 2003. This edition captures the warmth and vibrancy of Indian home cooking in beautiful photographs and recipes.

For more information on this title, please see our review and recipe post  which shares a recipe for Samose.

We are pleased to offer five copies of this title to our EYB Members in the US and UK.

One of the entry options is to answer the following question in the comments section of this blog post:
 

What 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. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 23, 2017
 

Be sure to check your email spam folders for email notifications or check back on this post on the for the names of the winners.

 

Cookbook Giveaway - My Sweet Kitchen

My Sweet Kitchen: Recipes for Stylish Cakes, Pies, Cookies, Donuts, Cupcakes, and More--Plus Tutorials for Distinctive Decoration, Styling, and Photography by Linda Lomelino is where art meets dessert in a visually stunning book that will be a source of endless inspiration. 

For more information on this title, please see our review and recipe post which shares a recipe for Raspberry and Oreo Cheesecake. Sounds simple right? It is very approachable, but it's presentation will have your guests thinking you enrolled in pastry school.  

In our contest, we are pleased to offer five copies of this title to our EYB Members in the US and Canada.

One of the entry options is to answer the following question in the comments section of this blog post:
 

What 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. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 22, 2017
 

Be sure to check your email spam folders for email notifications or check back on this post on the for the names of the winners.

 

My Sweet Kitchen - Linda Lomelino

My Sweet Kitchen: Recipes for Stylish Cakes, Pies, Cookies, Donuts, Cupcakes, and More--Plus Tutorials for Distinctive Decoration, Styling, and Photography by Linda Lomelino lives up to the title. Gorgeous photographs, recipes and easy instructions to not only bake these tempting treats but also style and photograph (if we are so inclined) our creations.

In 2009, the Swedish author started her blog, Call Me Cupcake, because cupcakes were all the rage at that time.  In starting the blog, she found out how fun baking could be. Three cookbooks later, she has hit her stride - her books are works of art and I'm already looking forward to Lomelino's Pies: A Celebration of Pies, Galettes, and Tarts coming this September. 

While paging through My Sweet Kitchen, I felt as if I were in a beautifully appointed pastry shop where every detail is attended to. Linda finds the perfect balance of dark haunting images of perfectly styled desserts with bright pops of color and light. I know that sounds contradictory but certain of the photographs are beautifully stirring with dark backgrounds and hues yet with glorious color and light. You will find yourself lost in the images noticing every detail she has carefully crafted.

Each recipe has detailed instructions, techniques are set out with step-by-step photographs and overall the book just made me want to create these stunning desserts. The chapter on cake decorating is genius - again with step-by-step photographs - that truly have me believing that I can pipe a life-like rose atop a cupcake or glaze a cake with perfectly imperfect streams of sugary deliciousness oozing down the sides. The range of recipes would satisfy any level of baker and the instruction on photographs, backdrops, and styling makes this a double whammy for anyone who is interested in food photography or wants to wow their guests with a stunning presentation.

Special thanks to the author and Roost Books for sharing the following dessert with our members which is easy to create but appears like you spent the day slaving away in the kitchen for your guests. Be sure to head over to our contest page to enter our giveaway for a chance at one of five copies of this title. This contest is open to US and Canadian members.

 

Raspberry and Oreo Cheesecake
8 to 10 slices
 
This recipe has simple components and a dramatic presentation. If the ingredients for the filling are allowed to come to room temperature beforehand, you'll get a fine cheesecake that doesn't split or sink while baking. A note on equipment: You will need a long pan, big enough to fit the cake pan inside, for the bain-marie baking. 
 
Cookie Base

4 tablespoons salted butter
7 ounces Oreo cookies (or Ballerina cookies, available at IKEA or Swedish import shops)
 
Cheesecake Filling
 
21 ounces cream cheese, at room temperature
¾ cup granulated sugar
Finely grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
2 eggs, at room temperature
⅔ cup sour cream, at room temperature
1 tablespoon all-purpose flour
 
Raspberry Sauce
 
5¼ ounces raspberries, fresh (or thawed frozen)
¼ cup + 2 tablespoons water
¼ cup granulated sugar
1 teaspoon vanilla extract, or ¼ teaspoon vanilla powder
2 teaspoons cornstarch
4½ ounces fresh raspberries, for garnish
 
Making the Cookie Base
 
1. Preheat the oven to 325°F.
2. Melt the butter. Pulse the cookies into fine crumbs in a blender or food processor. Add the butter and pulse. Press the cookie mixture into the bottom and partway up the sides of a 7-inch springform pan. (You can use up to a 9½-inch pan, but the cake will be much shallower.) Prebake the crust for 10 minutes. Remove from oven and let cool.
3. Wrap the bottom of the cooled springform pan with two thick layers of aluminum foil to prevent water from seeping into the pan when the cheesecake bakes in the bain-marie.
 
Making the Cheesecake Filling
 
In a large bowl, beat the cream cheese, sugar, lemon zest, and lemon juice into a creamy batter. Add the eggs and beat for another minute. Beat in the sour cream and then sift the flour over the batter. Continue beating until the batter is smooth and then pour it over the cookie base in the springform pan.
 
Baking the Cheesecake
 
1. Bring a kettle of water to a boil. Set the springform pan in a long baking pan and place in oven at 325°F. Pour the hot water into the long pan so that it reaches halfway up the springform pan.
 
2. Bake for 50 to 80 minutes (the smaller the pan diameter, the less baking time is needed), until the cheesecake is firm around the edges but still slightly wobbly in the middle. Turn off the heat and leave the cheesecake in the oven for 1 more hour.

3. Remove the springform pan from the oven and the water bath and let the cheesecake cool completely in the pan. Refrigerate the cheesecake (still in the springform pan) for 6 to 8 hours.

Making the Raspberry Sauce

1. Stir together the raspberries, water, sugar, and vanilla in a saucepan. Mash the raspberries with a fork and bring the mixture to a boil over medium heat.
 
2. Stir the cornstarch with a little water in a small bowl until dissolved. Add to the raspberry mixture and stir well. Let the mixture simmer until it thickens, stirring constantly to avoid sticking to the bottom.
 
3. Press the sauce through a sieve over a small bowl and discard the seeds. Let the strained sauce cool to room temperature then refrigerate.
 
Decorating the Cheesecake
 
Remove the cheesecake from the refrigerator about 15 minutes before serving. Carefully loosen the sides of the springform pan and remove. Transfer the cake to a platter and garnish with the raspberry sauce and fresh raspberries.

 

From My Sweet Kitchen: Recipes for Cakes, Pies, Cookies, Donuts, Cupcakes, and More by Linda Lomelino © 2016. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

 

 

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