June Cookbook Roundup

Here we are at the end of June already! As usual, I have waded through piles of glorious cookbooks, selecting and reviewing all the best new releases from the US, Canada, UK, Ireland, Australia, New Zealand and other countries. This month is light in comparison to the last few, but that doesn't mean there aren't fantastic books to tempt us.

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 few reminders: our World Calendar of Cookbook Events shares author signings, classes, bookstore events and more. We also have many great giveaways open  - be sure to enter and check your email folders (spam and junk) for winning notifications. 

We have promotions planned for many of these titles so check back regularly. This month's offerings include books on international cuisines - Lisbon, Mexican Ice Cream, Junk Food Japan, some great Asian titles and more. We also have a few great vegetarian titles - Vegetarian Heartland and Vegetables on Fire -  to make use of the bounty we find at the farmer's markets. 

Lately, in the publishing market books are being released in the UK, Canada, Australia and New Zealand that are also available in the US - so you may wish to browse through the entire roundup (since it isn't a killer one). The Buy Book button will show you the options available for online booksellers including Book Depository which offers free shipping worldwide 

USA

Wabi-Sabi Welcome: Learning to Embrace the Imperfect and Entertain with Thoughtfulness and Ease by Julie Pointer Adams invites readers into artful, easygoing homes around the world - in Denmark, California, France, Italy, and Japan - and transforms the generous act of getting together into the deeper art of being together. This title shares thoughtful ideas and recipes from around the world; tips for creating an intimate, welcoming environment; guidelines for choosing natural decor for the home; and inspiring photographs from homes where wabi-sabi is woven into daily living. More of a lifestyle focus than cookbook but still a beauty. 

L.A. Mexicano by Bill Esparza is far more than a cookbook - it is an in-depth look into the Mexican culture of Los Angeles - including recipes, profiles of chefs, bakers, cocktail makers and vendors; along with neighborhood guides that point readers to the best markets, taco trucks, restaurants, bars and more. All this along with 100 stunning photographs of the people and food of Los Angeles. 

Eat Right: The Complete Guide to Traditional Foods, with 130 Nourishing Recipes and Techniques by Nick Barnard will help us find true nourishment and pleasure in the discovery, preparation and eating of real food. Techniques include making your own butter, yogurt, ghee, lard, broth, dairy and water kefir, kombucha, coconut water, kimchi, sauerkraut, sourdough, as well as sprouting grains and activating nuts and seeds. And there are also 100 wholesome recipes that encourage the use of good animal fats, well-fed meat, sprouted grains, local and seasonal produce. If you picked up this book without the cover, you wouldn't think that it was a "health" focus title - it is packed with tempting photographs and dishes.

Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking by Julie Ann Sageer shares 125 recipes including learning how easy it is to make such Lebanese staples as fresh labneh (strained yogurt) and how to put together your own delicious, multi-purpose spice mixes. Every chapter includes a multitude of dishes for eaters of all kinds and preferences, from meat-lovers to veggie-heads and everything in between. This is a fun and beautiful title that will please any level of cook - familiar with Lebanese fare or not. Julie has a few events planned and we will keep you updated if other events are  scheduled.

Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat--Wholesome, Nourishing, Unforgettable by Pamela Salzman shares the recipes that have won the praise of Nicole Richie, Rashida Jones, Audrina Patridge, and other mega-fans. Customizable for vegetarian, vegan, and grain-free diets, the recipes rely on accessible veggie-forward ingredients that are anti-inflammatory and nutrient-dense. Both practical and elegant, this title offers a roadmap for new and busy home cooks to begin including more wholesome foods every day, for meals as nourishing as they are unforgettable. Pamela has a few events planned to promote her book.

Adventures in Starry Kitchen: 88 Asian-Inspired Recipes from America's Most Famous Underground Restaurant by Nguyen Tran chronicles the evolution of the little underground restaurant that could. As the author tells his story, he also shares eighty eight easy-to-follow pan-Asian recipes including Claypot Striped Bass, Buttermilk Beer Beignets, Singaporean Chili Crab, Double-Fried Chicken Wings and, of course, Starry Kitchen's trademark Crispy Tofu Balls. Read more this fascinating book in my review and be sure to enter our giveaway.

101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes by Jet Tila shares the author's best recipes to impress your friends and family, not to mention all sorts of chef-y tips on flavor, technique, history and ingredients that will make you a better cook. Here are some of the recipes you'll learn to master Korean BBQ Short Ribs on Coke, Beef Pho, Sweet Chili Sriracha Hot Wings and it's said that Jet's killer Sriracha recipe will change your life. The photographs, the recipes - everything about this cookbook is super cool.

Vegetarian Heartland: Recipes for Life's Adventures by Shelly Westerhausen is a cookbook of approximately 85 recipes for vegetarian comfort food delivered from a new point of view. Recipes are organized by 'adventure' and each features a drink, salads, soups, main courses, and desserts. This book will appeal to vegetarians everywhere, especially in the Midwest, as well as home cooks looking for more creative recipes to add to their repertoire. 

Mexican Ice Cream: Beloved Recipes and Stories by Fany Gerson, the New York baker and sweets maker, showcases the diverse flavors of Mexican frozen treats. Quince Sorbert, Rose Petal Ice Cream, and White Corn Ice Cream are a few of the delicious flavors that await you in this book. Fany is the author of two other titles My Sweet Mexico and Paletas both of which are on my bookshelf. Check our calendar for events for dates the author has scheduled - she tells me more will be coming soon.

Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods by Rachael Mamane is the comprehensive guide to culinary stocks and broths from the self-taught cook and owner of small-scale broth company Brooklyn Bouillon. Her book takes us on culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients while also focusing on zero waste. Rachael has events planned to promote her book. 

The Savvy Cook by Izy Hossack is the second book from the young blogger behind Top with Cinnamon and it is filled with recipes that focus on maximum flavor for minimum effort all with an eye on the budget. Lime-Chile Corn and Crispy Onions, Carrot Ribbon, Cinnamon & Halloumi Salad, Cauliflower Miso Mac & Cheese, and a Lemon, Blueberry & Corn Cake are examples of the creative dishes herein. 

The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables by Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. 

This Cheese is Nuts!: Delicious Vegan Cheese at Home by Julie Piatt is a stunning collection of flavorful nut-based cheeses. Here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. They remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator - a Vitamix is recommended as a food processor may leave some of the cheeses grainy). Some recipes include Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more.

The Artisanal Kitchen: Pasta: Simple, Seasonal Recipes to Make Any Night of the Week; The Artisanal Kitchen: Vegetables: Essential Italian Recipes for Seasonal Deliciousness; and The Artisanal Kitchen: Pizza: From the Essential Dough to the Tastiest Toppings by Andrew Feinberg and Francine Stephens and Melissa Clark are part of the new artisanal series from Artisan. The recipes from this first series are pulled from Franny's Simple Seasonal Italian. This Fall they are putting out three additional titles focused on the holidays The Holiday Kitchen: Cookies, Party Food and Cocktails. The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.

Vegetables on Fire: More Than 60 Recipes for Vegetable-Centered Meals from the Grill by Brooke Lewy features 60 recipes that bring the sweetness of caramelized vegetables into satisfying, flavor-forward meals. Cauliflower "steaks," broccoli burgers, and beets that slow-smoke like a brisket are just three of the meatless meals to base a great cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this is the book for you.

Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World 
by Elettra Wiedemann is the popular blogger's debut cookbook. Eletrra (Isabella Rossellini's daughter) has written 100 recipes for tight schedules and unambitious cooks. Geared toward the true novice, instructions are given on "how to read a recipe" and how to use the tools the author recommends as favorites. Recipes for savory items are plentiful, and are often from scratch; however, desserts rely on boxed mixes and store-bought ingredients. There are plenty of impressive main dishes as miso-braised eggplant, Chou's vinegar chicken, and harissa lamb chops with mashed cauliflower. 

The Turquoise Table: Finding Community and Connection in Your Own Front Yard by Kristin Schell tells the story of how an ordinary picnic table painted turquoise started a life changing journey for the author. She began inviting friends and neighbors to join her. Alongside personal and heartwarming stories, Kristin gives you: stress-free ideas for kick-starting your own Turquoise Table, simple recipes to take outside and share with others, stories from people using Turquoise Tables in their neighborhoods, encouragement to overcome barriers that keep you from connecting and new ways to view hospitality.

Toss Your Own Salad: The Meatless Cookbook with Burgers, Bolognese, and Balls by Eddie McNamara wants to show people how easy it was to cook delicious meatless meals for themselves. That's how his popular tumblr "Toss Your Own Salad" got started and now morphed into this awesome meatless cookbook that will get you to rock out over 100 recipes for dishes like The Green Inferno Salad, Dr. Devash's Shakshuka, Nihilistic Frittata and Penne Tikka Masala with an Eddie-curated soundtrack that spans the musical range from Metallica's "Creeping Death" to Gene Vincent's "Be-Bop-a-Lula". 

Vegan Food for the Rest of Us: Recipes Even You Will Love by Ann Hodgman is full of brilliantly original culinary discoveries that the author tested and re-tested until her husband asked for seconds. In her usual honest and funny style she delivers vegan recipes that we will all enjoy.

The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes; Includes Recipes for 45 One-of-a-Kind Mixed Drinks by Ellen Zachos shows us just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You'll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don't Sass Me, and Tree-tini. 

Two in One Desserts: Cookie Pies, Donut Shakes, and More Clever Concoctions by Hayley Parker offers desserts using cake and brownie mixes, ready-made doughs and crusts, and other make-it-simple shortcuts, Parker comes up with the most deviously delicious desserts imaginable, including: Chocolate Chip Cookie Cheesecake Bars, Cupcake Pie, and Donut Bread Pudding. 

Everyday's A Sundae by Stephen Collucci with Adrienne Gagnier shares over 100 recipes of wonderful flavors. Wonderful but not over the top, looking for attention, flavors. Colluci one of the outstanding Pastry Chefs in New York, having worked in some of the best kitchens around the country including several of Tom Colicchio's restaurants has a knack for honoring modern classics putting his own personal stamp on an idea, yet never overthinking it to the point of unfamiliarity.

Recipes from the Herbalist's Kitchen: Delicious, Nourishing Food for Lifelong Health and Well-Being by Brittany Wood Nickerson reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body's needs for comfort, nourishment, energy, and support through seasonal changes. Check our calendar for Brittany's tour dates.

Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad by Hetty McKinnon is a must-have collection of show-stopping yet simple vegetable-packed global recipes, delivered against a backdrop of charming stories of food, family, and friendship. Hetty has a number of dates scheduled to promote the US release of her book. The Australian version was published last year and based on the gorgeousness of Neighborhood, I ordered her first title Community

Other titles that may be of interest:

 

UK

The Mediterranean Table: Vibrant, Delicious and Naturally Healthy Food for Warm Days Beside the Sea shares a tempting selection of 150 recipes, full of sunshine flavours that will transport you to a summer holiday state of mind. The only cookbook you will need this summer provides all the inspiration you need to create memorable occasions in the warmer months. Mediterranean food is known for its punchy yet warm flavours of garlic, fresh herbs, chilli, olive oil and lemon. It is renowned for its naturally healthy ingredients and quick and easy methods - from cured meat and fresh seafood to salty cheeses, olives, anchovies and roasted vegetables.


Hibiscus by Lope Ariyo, the rising star of African cooking, presents her first book packed with delicious dishes. An energetic and supremely talented cook, Lope creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables & Tubers; Grains & Pulses; Meat & Poultry and Baking & Desserts, there's something for every occasion and for everyone. Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. Whether it's experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat's Ogi, Chin Chin) or finding alternatives to everyday staples (Plantain Mash with Ginger, Corn and Okra Gravy; Nigerian Roast Veg), Lope will help you discover all that modern Nigerian food has to offer. I ordered this book and just received it - it is truly special.

Plenty: Good, uncomplicated food by Diana Henry is a stunning book from one of our favorite UK authors. This book is a reissue of the 2010 edition. This is a book about pleasure, about creating great, satisfying food without spending a fortune. By planning ahead, shopping carefully, using value cuts, cooking seasonally and making the most of left-overs, beloved food writer Diana Henry shows that less can be more and flavor still plentiful. This book is packed with 300 recipes from around the world and as usual with Diana's books is stunning.

Ice Creams Sorbets and Gelati: The Definitive Guide
by Caroline Weir and Robin Weir is the biggest selling book on Ices: The Definitive Guide that has ever been published. It is universally regarded as the bible on the subject. Since its first publication, over a decade of research and millions of calories went into the new edition which was published in 2010. Now for the first time since then the book is being issued in a paperback edition. The book has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans. All the recipes are written in the clearest terms in Metric, cup measurements and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book.

Cooking for Family and Friends: 100 Lean Recipes to Enjoy Together by Joe Wicks. The Body Coach presents this gorgeous book featuring more than 100 delicious and nutritious recipes that are perfect for sharing with the special people in your life. Joe has helped hundreds of thousands of people to transform their bodies and feel amazing with his effective workouts and simple recipes. All of the recipes in Cooking for Family and Friends are organised into reduced-carb and post workout chapters, just like Joe's first three Lean in 15 cookbooks. This makes it a brilliant addition for those already familiar with Joe's eating structure (carbs following workouts or on active days) but the meals are also enjoyable and tasty for all, whether you are following Joe's plan or not. 

Elly Pear's Let's Eat : Simple, Delicious Food for Everyone, Every Day by Elly Pear shares over 90 of her new pescatarian recipes all centering around vegetables, grains, pulses and dairy. Her approach to food and cooking perfectly suits the modern-day cook and is packed with innovative fresh flavours, interesting textures and a strong garnish game to boot. Elly believes that food should be simple and special, whatever the occasion - the two go hand-in-hand.


Caravan: Dining All Day by Laura Harper-Hinton, Miles Kirby and Chris Ammermann is the debut cookbook from London's award-winning, hugely popular collection of restaurants, famous for bringing all-day dining to the UK. It begins with morning brews, healthy breakfasts and unbeatable brunches; next up are fresh lunchtime salads, soups, vegetables and grains, then a pause for afternoon bakes, before rounding the day off with stunning dinners, puddings and of course cocktails on the side. Founded by New Zealanders (the authors), Caravan embodies an antipodean, 'well-travelled' food culture and with this book you can get exactly what you are craving at any time of day. The ethos is bold flavours and global influences, relaxed and approachable recipes, vibrant and healthy ingredients.

East London Food: The people, the places, the recipes by Rosie Birkett shares in-depth interviews and lavish photography, following forty people at the heart of London's culinary phenomenon.

Lisbon: Recipes from Portugal's Beautiful Southern Region by Rebecca Seal and Steven Joyce is a collection of her favorite recipes from her travels. This beautiful book features over 80 dishes along with stunning photography of the food, people and landscape of this special area of the world. Chorizo Pate, Roasted Octopus with Smoked Paprika, Parsley & Lemon, and Pork with Clams are a few dishes to whet your appetite for Portugal. Then to sweeten the deal the famous Milk Tarts are included in this book along with Bread of God - little fluffy rolls topped with sweetened coconut and many more desserts. As with all of Seal's books, they are must haves to add to your collections.

Junk Food Japan: Addictive Food from Kurobuta by Scott Hallsworth (ex-Nobu head chef) showcases the food that is making his restaurant, Kurobuta, one of the most talked-about restaurants in London. He has reworked the "Iazakaya" Japanese pub style of relaxed eating and drinking serving both incredibly inventive yet comfortingly familiar food. The restaurant's signature dishes - BBQ Pork Belly in Steamed Buns with a Spicy Peanut Soy Sauce, Tea Smoked Lamb and Kombu, and Roasted Chilean Seabass are shared. Here you will find 100 of the brilliant chef's re-imagined classics along with new and exciting dishes. I love this book - it is crazy good.

The Spice Tree by Nisha Katona will show you what spices and ingredients go together in the Indian kitchen. Everything you need to know to cook authentic Indian is found within these pages and explained beautifully and simply. 

Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla Capalbo is a collection of recipes and gathered stories from food and winemakers in this stunning but little-known country. Both a cookbook and a travel guide to such a special place on the world's gastronomic map. This title is being released in the UK this month.

The Savvy Cook by Izy Hossack is the second book from the young blogger behind Top with Cinnamon and it is filled with recipes that focus on maximum flavor for minimum effort all with an eye on the budget. Lime-Chile Corn and Crispy Onions, Carrot Ribbon, Cinnamon & Halloumi Salad, Cauliflower Miso Mac & Cheese, and a Lemon, Blueberry & Corn Cake are examples of the creative dishes herein. 

Zoe's Ghana Kitchen by Zoe Adjonyoh has updated a collection of Ghanaian dishes for today's cook in this gorgeous book. Zoe lives in South-East London and her pop-up restaurant and supper club has been all the rage in the foodie scene both in London and Berlin. Recipes from Lamb Cutlets with Peanut Sauce, Jollof Fried Chicken to a Honey & Plantain Ginger Cake will have you craving Zoe's Ghanaian cuisine that brings the traditional flavours of Ghana to our kitchens. 

Cook. Eat. Love. by Fearne Cotton provides over 100 recipes that will have you eating happily and healthily at every meal time. A pescatarian herself, who cooks meat for her family, Fearne includes recipes that can cater for both and be packed with goodness either way. You'll also find plenty of ideas for elevenses, afternoon treats, baked goods and desserts that use plenty of natural ingredients to make those sweet treats guilt-free and just as satisfying. From Thai Coconut Soup to Quick and Healthy Pizzas; Roast Chicken Cashew and Chilli salad to Salted Caramel Chocolate Slice and Beetroot Cupcakes, Cook. Eat. Love is guaranteed to bring joy to your kitchen and beyond. 

Laura Santtini's Pasta Secrets: Over 70 Delicious Recipes, from Authentic Classics to Modern and Healthful Alternatives by Laura Santtini includes over 70 mouth-watering recipes, from authentic Italian classics to vibrant and contemporary dishes. Italian born, Santtini, is an author with one foot in the rich culture and heritage of Italian cooking, and another in the truly modern understanding of methods and ingredients popular with home-cooks today.

Seaweed: A Global History (Edible) by Kaori O'Connor shares the history of seaweed, the world's oldest and newest superfood. 

Raw and Rare: Delicious Raw, Lightly Cured and Seared Dishes - from Sashimi and Ceviche to Carpaccio and Tartare by Lindy Wildsmith is raw gastronomy for the home cook, inspired by simple age-old culinary traditions. It provides in-depth ideas on how to use healthy, seasonal raw fruit, vegetables and salads as well as fish, seafood and meat to prepare fresh, highly nutritious, top-quality and stunningly presented dishes.

The World is Your Burger: A Cultural History by David Michaels is an encyclopaedic, eye-catching tribute to one of the world's most popular foods - the humble hamburger Celebrate the classic hamburger with this unprecedented collection of essays, photographs, and ephemera - a colourful look at the burger's origins and impact, assembled by a true burgerphile whose passion has taken him around the globe. Perfect for home cooks and pop-culture addicts alike, the book is chock-full of original research, exclusive interviews with culinary icons, never-before-seen archival photographs from brands such as McDonald's and White Castle, and twelve delicious recipes. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

The Ivy Now: The Restaurant and its Recipes by Fernando Peire contains all the dishes, secrets and stories behind the famous Ivy's success. Charismatic Director and former maître d Fernando Peire tells the story the history, the theatre, the celebrities and the scandal and with classic recipes from Executive Chef Gary Lee, including the Ivy's signature shepherd's pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for a new generation of Ivy fans.


IRELAND

Natural Born Feeder: Whole Foods, Whole Life by Roz Purcell is being reissued in paperback this month. The book features over 170 easy-to-follow, delicious recipes. Try Spiced Apple Pancakes for a special breakfast or Serene Green Soup for a nutritious and filling lunch. Share Roz's Butter Bean and Sundried Tomato Dip with friends or indulge without guilt in her Chocolate Orange Tart. This version will be available in the UK in August. 

Good Food, No Stress by Tara Walker is full of simple, tasty and healthy ideas under the headings 'Brunch', 'Monday Night Meals', 'Healthy, Wholesome and Hasty', 'Ditch the Take-away', 'Fast, Fresh Fish', 'Casual Suppers for Friends', 'Stress-Free Sunday Roasts', 'Meal-in-a-Bowl', 'Super Soups', 'Cooking with Kids', 'Snacking on the Couch', 'Desserts and Baking', 10-Minute Meals, 'Barbecue' and 'Catering for a Crowd'. This book is also available in the US and will be released in the UK in July. 

 


AUSTRALIA

So French So Sweet: Delectable Cakes, Tarts, Cremes and Desserts by Gabriel Gaté is a love letter to patisserie, baking and sweet treats. An irresistible collection of French classics and Gabriel's most treasured sweet recipes, it brings together exquisite cakes and tarts, refreshing sorbets and fruity desserts, scrumptious ice creams, mousses and cremes and heavenly warm desserts. With a focus on fresh seasonal ingredients and home-style cooking, Gabriel shows just how simple it is to create classic French desserts at home. This title will be released in the UK in August and will come to the US in 2018. 

Simple Every Day: Easy Meals and Time-Saving Tips for Every Night of the Week by Justine Schofield answers the age-old question how to get dinner on the table quickly and easily without sacrificing flavour. The popular cookbook author, food writer and cooking show host is coming to the rescue to make life easier in the kitchen, giving us more time to enjoy both the preparation and the delicious results.

It's Always About the Food by Monday Morning Cooking Club is the third offering from the ladies of Sydney and shares the result of a two year search for recipes from the global Jewish diaspora - those much-loved dishes that have nurtured a community and have been feeding family and friends for years. This book is all about the food, flavours and the most delicious family recipes - not from a restaurant or a test kitchen, but from the heart of the home. This title continues the tradition of books one and two, Monday Morning Cooking Club and The Feast Goes On delivering quality, nurturing recipes wrapped up in a wonderful story. Check out our calendar for any events they have scheduled.

Tuck In: Good Hearty Food Any Time by Ross Dobson is a cookbook for every occasion. With recipes for simple weekday fare, special meals for friends and family, dishes to roll out at weekend barbecues and mouth-watering desserts - all the bases covered. From revamped old favourites to international taste sensations, these are easy, delicious recipes that you'll be sure to return to again and again. 


I'm Just Here for Dessert by Caroline Khoo, of the highly successful dessert business Nectar and Stone, blends her talent for creating simple yet delicious desserts with her love of beauty and sophistication to provide the reader with the skills and tools needed to shape their own personal style of dessert design along with styling tips and much more.

Pioneering chef Alain Senderens dies at age 77

Senderens cookbookFrench chef Alain Senderens, who helped create nouvelle cuisine, has died at age 77. In the 1960s and 1970s, Senderens, along with a coterie of French chefs including Paul Bocuse and Michel Guerard, pioneered a lighter, sleeker style of cooking that moved away from sauce-heavy traditional French cuisine.  

Senderens helmed two different three-Michelin-star restaurants (L'Archestrate and Lucas Carton) for 28 years combined. In 2005, he shocked the culinary world by renouncing those hard-earned stars in a reboot of the latter restaurant, which he renamed after himself, in favor of what he deemed as a more affordable, less formal way to dine. 

The chef loved to push against the culinary establishment, introducing novel combinations such as lobster and vanilla, and by proclaiming that white wine should be served with cheese. Senderens also mentored many chefs, including  Alain Passard of Restaurant Arpege, one of the world's top 50 restaurants. 

Guild of Food Writers announces 2017's winners

 cookbook collage

The Guild of Food Writers is the professional association of food writers and broadcasters in the United Kingdom. Established in 1984, it now has approximately 425 members including authors, broadcasters, columnists and journalists.  The Guild recently announced its 2017 award winners at a ceremony held in London. 

Sri Owen, the author of several Indonesian and southeast Asian cookbooks and one of the foremost authorities on Indonesian food,  took home the Lifetime Achievement Award. Sri's most recent work is Sri Owen's Indonesian Food, a new version of her popular 2008 cookbook of the same name. 

Rachel Roddy was also a big winner at the awards, nabbing both the Food Writing Award and the Cookery Writing Award for her inspirational work published in The GuardianThe Food Book Award and the Campaigning and Investigative Food Work Award both went to Louise Gray for her book The Ethical Carnivore

Colman Andrews won the British Food Award for The British Table: A New Look at the Traditional Cooking of England, Scotland, and WalesCaroline Eden & Eleanor Ford took home the Food and Travel Award for their highly-regarded cookbook Samarkand, which has a five-star rating in the EYB Library. 

The First Book Award went to Pete Lawrence for The Allotment Cookbook: Grow, cook and eat with the seasons. Veteran author Fuchsia Dunlop was the recipient of this year's Cookery Book Award for her excellent tome Land of Fish and Rice: Recipes from the Culinary Heart of China.

The Guild of Food Writers awards are one of the highest accolades in food media and celebrate the very best in professional food writing, broadcasting and publishing. Learn more about the awards and the organization on the Guild's website

Cookbook Giveaway - Grill Smoke BBQ

Grill Smoke BBQ by Ben Tish is proof that there is a world full of options when it comes to barbecue than hot dogs and burgers and that there is a power greater than us that loves us and wants us to eat happy. Tish, the Chef Director of the Salt Yard Group in London brings smokey deliciousness to far more than the usual fare and I, for one, am grateful he has. 

For more information on this cookbook, please see our review post which shares a recipe for Hot-smoked pork belly with cider, apples and marjoram.

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.

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on July 30th, 2017. 

Grill Smoke BBQ by Ben Tish

Grill Smoke BBQ by Ben Tish is proof that there is a world full of options when it comes to barbecue than hot dogs and burgers and that there is a power greater than us that loves us and wants us to eat happy. Tish, the Chef Director of the Salt Yard Group in London brings smokey deliciousness to far more than the usual fare and I, for one, am grateful he has. 

First of all the book is stunning, the photographs, the layout and feel of the book is just sensational. Then we have the recipes - Potato and Honey Flatbreads with Smoked Butter (yes smoked butter) & Thyme, Marcella Apple and Potato Pancakes, Slow Cooked Blackberries with Turkish Pide and Creamed Sheep's Cheese, Hot Smoked Butternut Squash with Ricotta and Grape Jam and so many more. Carnivores, have no fear, the book shares plenty of protein dishes and those offerings look killer as well. But where this title shines for me is in the out-of-the-norm selections such as Cavolo Nero Gratin with Cream and Gorgonzola, Charcoal Grilled Chicory with Pomegranate Molasses and Walnut & Coffee Cake with Salted Caramel and Clotted Cream - oh for heaven's sake - I'm swooning. 

Anyone who loves to grill, smoke or barbecue will appreciate the content of this glorious title and even those of us who aren't so much into the fire and smoke routine (like myself) can find themselves totally taken in by these innovative, beautiful dishes. 

Special thanks to the author and Quadrille Publishing for sharing the Hot-smoked pork belly with cider, apples and marjoram. Be sure to head over to our contest page to enter to win a copy of this title. Fire up your grills and prepare yourself for greatness. 

Hot-smoked pork belly with cider, apples and marjoram


The classic combination of pork, apple and cider has been around for years. It is said that this culinary triumvirate first came into being in Normandy, where all three elements are in plentiful supply. When I was young, my parents would cook pork chops with grilled apples and cider gravy, and I remember thinking how exotic and interesting the dish was (I think it's still rolled out in the Tish senior household on special occasions). You'll need to start this recipe the day before. There's only one non-negotiable in this book… and that's serving this pork with Smoked Mashed Potato (recipe below). 

Serves 4

You'll also need a lump of hardwood, a chimney starter, a water tray and a temperature probe

1.2 kg (2 3/4 lb) boneless pork belly, skin on
1 quantity Brine for white meat (see below)
4 small apples
1/2 bunch marjoram, leaves picked, to serve
sea salt and black pepper

For the cider glaze

100g (1/2 cup) dark brown sugar
50ml (3 1/2 Tbsp) cider vinegar
500ml (generous 2 cups) dry cider

Using a very sharp knife, score the skin of the pork belly in criss-cross fashion. Place the pork in a non-reactive bowl or container, then pour over the brine and 3 litres (3 quarts) of water. Leave for 7-8 hours in the fridge.

For the cider glaze, place the sugar and vinegar in a nonreactive saucepan and heat on the stovetop until the sugar has dissolved. Pour in the cider. Bring to the boil, then reduce to a simmer and cook until thick and syrupy. Reserve and keep warm.

Light the barbecue and set for direct/indirect cooking. Place the lump of wood onto the ashen charcoal to start smoking.

Lift the pork out of the brine and pat dry with paper towels. Rub the meat all over with some of the glaze, then place skin-side down on the grill in the direct heat zone. Cook for 3 minutes before turning and cooking for 3 minutes on the other side. Transfer the pork, skin-side down, to the indirect heat zone.

Place a water tray in the direct heat zone. Baste the pork with the glaze, then close the lid (the temperature inside the barbecue should be about 170-175ºC/340-350ºF; regulate with the vents, if needed) and cook for 1 hour before turning and basting the pork again. Cook for another hour, then turn and baste again.
At this stage, check if the water tray needs topping up, and add a fresh batch of coals from the chimney starter and another lump of wood. Place the apples on the grill around the pork and cook with the lid closed for a further hour, then baste the pork again. Check to see if the pork is very tender - it should be soft enough to cut with a spoon. If not, keep cooking and basting for another hour or so. To be on the safe side, use the temperature probe to check the internal temperature of the pork, which should be around 75ºC (167ºF).

Finish with a final glaze, then remove the pork from the barbecue and leave in a warm spot to rest for 20 minutes. The apples can come out at the same time as the pork, as long as they are nice and soft.

Cut the pork into four thick slices, and serve each one with an apple and a sprinkle of marjoram leaves.

Brine for white meat - chicken and pork

Makes about 1L (4 1/4 cups)
100g (1/2 cup) coarse sea salt
50g (1/4 cup) caster (superfine) sugar
zest of 1 lemon, peeled off in long strips
2 bay leaves
1 tsp coriander seeds
1 tsp fennel seeds

Place all the ingredients in a medium non-reactive saucepan with 1 litre (4 1/4 cups) of water. Slowly bring to the boil, stirring as you go to dissolve the salt and sugar. Remove from the heat and allow to cool before using. 

Smoked mashed potato

This wickedly naughty mash comes with the added bonus of smokiness from oak-smoked milk and cream - it works a treat and adds a natural sweetness to the potatoes. My favourite potato for mashing is the red-skinned Desiree as it has firm, creamy flesh that doesn't absorb too much water on cooking; Maris Piper makes a good substitute.

Serves 4

You'll also need a cold-smoking device and some oak chips

100ml (generous 1/3 cup) double (heavy) cream
75ml (1/3 cup) full-cream (whole) milk
600g (1lb 5oz) Desiree potatoes, peeled
50g (3 1/2 Tbsp) unsalted butter, diced
sea salt and white pepper

Set up the cold-smoking device in the barbecue with the oak chips and get it going, then place the grill rack on top.

Pour the cream and milk into a medium bowl, then place on the rack and close the lid and vent of the barbecue. Cold-smoke for 1 hour, then remove the bowl from the barbecue and leave to rest for 1 hour.

Cut the potatoes into even chunks, then place in a saucepan and cover with cold water. Season with salt. Bring to the boil on the stovetop, then simmer until the potatoes are nice and tender. Drain, then return the potatoes to the hot pan and let them steam-dry for 2 minutes.

Mash the potatoes or press through a potato ricer or masher into a bowl. Pour in the smoked cream and milk and stir in the butter. Season to taste, then serve immediately.

Recipes excerpted with permission from Grill Smoke BBQ by Ben Tish, published by Quadrille, RRP $35.00 hardcover.

Spice support: cardamom

 cardamom pods

Do you remember the first time you tasted cardamom? Perhaps it occurred when you nibbled on Swedish meatballs or drank masala chai. Cardamom's enchanting flavor has made a home for itself in cuisines across the globe. 

One of the world's most expensive spices, cardamom ranks just behind saffron and vanilla in cost, sharing their persnickety growing conditions and laborious hand-harvesting requirements. The seed pods do not ripen all at once, so the harvest season stretches for months, with skilled workers plucking only pods that are almost completely ripe (when fully ripe, the pods explode and the seeds scatter everywhere). Once picked, the pods are dried in special sheds, because sunlight would bleach them (see more on this later). Even though cardamom is native to the Indian subcontinent, Guatemala now ranks as the world's largest producer of the spice.

The spice is used extensively in Indian and Middle Eastern cuisines, and there is no doubt that cardamom-spiced sweet treats will be found at countless Eid celebrations today. On the savory side, cardamom flavors stews, curries, biryanis, and rice dishes, as well as being a major component of spice blends such as garam masala, baharat, ras el hanout, and curry powders. Since the spice pairs well with other baking spices such as cinnamom and nutmeg, it graces many sweet treats such as baklava. Cardamom found its way to Scandinavia through the spice trade, where it was eagerly appropriated. 

Cardamom is a member of the ginger family, and like its cousin, it possesses a warm, sweet fragrance with citrus and floral notes underpinned by hints of eucalyptus. The outer shells of cardamom pods have little flavor; the intense taste is found in the tiny inner seeds. Properly stored, cardamom pods will stay fresh indefinitely. Shelled (decorticated) cardamom seeds are less expensive but don't keep as well. Ground cardamom is easy to use in baking applications, but as with most ground spices, its flavor diminishes quickly. Ground cardamom should be a dark brown color; lighter colored powders include the ground pods and are not as flavorful.

The spice known as black cardamom is not true cardamom and the flavor profile, while reminiscent of the green pods, varies considerably. The black pods are much larger and the seeds have a woodsy, smoky scent with camphor undertones. Black cardamom is mainly used in savory Indian dishes. You may also see white cardamom pods in spice stores. This is not another variety of cardamom, rather it is the green pods that have been bleached with sulphur dioxide.

The story behind white cardamom is one of technology replicating an obsolete process. When cardamom was first exported to ports far from its native lands, the poor storage conditions on the ships would expose the pods to sun, salt, and air, causing the color (and flavor) to fade. Old habits die hard, so now cardamom is artificially bleached to meet consumer expectations. You may substitute green for white cardamom in any recipe.

Featured Cookbooks & 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:

 

Lavender-Lemon Bundt Cake by Flo Braker

Photo submitted by member (and EYB staffer!) darcie_b . Have you uploaded any of your own photos yet? Learn more!

 

 


From websites:

How to Make the Best Homemade Chocolate Ice Cream from indexed The Kitchn

 

 

From AUS/NZ books:

5 recipes from Annie's Farmhouse Kitchen: Seasonal Menus with a French Heart by Annie Smithers

 

 

From UK books:

10 recipes from Perfect Plates in 5 Ingredients by John Whaite (Now published in the US)

Enter the Perfect Plates GIVEAWAY! (US only)

 

 

From US books:

 

9 recipes from 100% Real: 100 Insanely Good Recipes for Clean Food Made Freshby Sam Talbot

Enter the 100% Real GIVEAWAY! (US only)

 

10 recipes from The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore

Enter The South's Best Butts GIVEAWAY! (US only)

 

 

1 recipe from The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maineby Erin French

Enter The Lost Kitchen GIVEAWAY! (US only)

When it comes to recipes, does more always mean better?

recipesIt can be difficult to imagine cooking before the internet, but it was not that terribly long ago when you had to rely on cookbooks or family members to find a recipe. The proliferation of easily available recipes for almost any food imaginable was only possible due to the the lightning-fast sharing we can do via social media and email. Now we are deluged with recipes, but is that necessarily a good thing? The Telegraph takes a look at whether more is better when it comes to recipes

Pre-internet, food writers had to travel extensively to find recipes from cultures outside their own. A few adventuresome sorts like Claudia Roden, Diana Kennedy, and Paula Wolfert brought the foods of the world into our homes for the first time. Now, even the most exotic recipe is only a click away. This paradigm shift has changed the ways restaurant chefs operate. The theme at a recent international conference explained the concept that now "food is an open source" rather than a mystery that should be closely guarded. Chefs, who were notoriously stingy with recipe sharing in the past, are no longer judged by their "secret recipes" but instead by how often their food is photographed and passed on through Instagram. 

The explosion of recipes can also make food writers more accountable, argues Fuchsia Dunlop. She says that today readers can "hold writers to account" as to the authenticity of their recipes. A few Google searches can verify if the ingredients or methods jibe with a particular culture. 

As much as the digital recipe revolution has added to our culinary experience, there are downsides to the overwhelming number of recipes that are just a click away. The quality varies widely, and if a novice cook tries a mediocre version of a dish and is disappointed in the results, he or she might be discouraged from trying again. Author Diana Henry voices another concern about food on the internet. She find that many digital recipes "lack personality", because they don't have any context. "I am not interested in recipes that don't come from somewhere," she says. Henry likens a good recipe to "the capturing of perfume", an essence of a particular time and place or memory. 

Master Recipes by the Editors of Food and Wine

Master Recipes: A Step-by-Step Guide to Cooking Like a Pro by The Editors of Food & Wine appeals equally to new and experienced cooks. The new cook will love the step-by-step approach and process photos to guide them (homemade ricotta, roasting a turkey). The experienced cook will also love those points but more as a way of perfecting their skills and perhaps even expanding upon them (make your own ramen noodles, croissants).

The book is organized by levels. Level One wherein you master basic cooking skills such as macaroni and cheese, biscuits, pickling, etc. Level Two takes us up a rung to pulling our own mozzarella, sous vide techniques and soufflés. Level Three is geared toward intermediate work such as perfect challah, meringue, sausage making and more. By the time you reach Level Four, you are ready to make your own ramen noodles, tofu and beautifully pleated soup dumplings. 

Master recipes include the Ice Cream Birthday Cake, Pork and Crab Dumplings, Tempura and more. Making a turkey for the first time - it's here, fried chicken, sauerkraut and French onion soup. Make ahead tips and wine suggestions are offered as well. Food & Wine does it again with another book that will be sure to be a classic. 

Special thanks to Oxmoor House for sharing the recipe below with our members. Once you are done here head to our contest page to enter our giveaway for one of three copies of this book. 

Macaroni and Cheese with Buttery Crumbs


Everyone has an opinion on what makes the ideal macaroni and cheese. New York City-based cookbook author Grace Parisi prefers a classic American version that's rich and creamy thanks to a quick béchamel. Small chunks of gooey cheddar and Colby flavor the dish throughout, while a sprinkling of buttery breadcrumbs gives every bite a terrific crunch.

Time 45 min active 1 hr 30 min total

Makes 6 servings

5 Tbsp. unsalted butter,
plus more for greasing
3 Tbsp. all-purpose flour
2½ cups half-and-half or whole milk
1 lb. sharp cheddar cheese, cut into ½-inch pieces
½ lb. Colby cheese, cut into ½-inch pieces
1 Tbsp. Dijon mustard
Pinch of freshly grated nutmeg
Pinch of cayenne
Kosher salt and black pepper
1 lb. elbow macaroni
¾ cup plain dry breadcrumbs 

 

Preheat the oven to 350°.  Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly (First photo). Add the half-and-half and cook, whisking constantly, until thickened, about 3 minutes. Add half of the cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season the cheese sauce with salt and black pepper.

Meanwhile, cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain very well. Return the macaroni to the pot.  Add the cheese sauce and the remaining cheese and stir until combined (Second photo). Spread the macaroni in the prepared baking dish.

In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave. Add the breadcrumbs, season with salt and black pepper and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for about 45 minutes, until bubbling and golden on top (Third Photo). Let stand for 15 minutes before serving.

MAKE AHEAD The assembled dish can be refrigerated overnight. Bring to room temperature before baking.

WINE suggestion: Buttery, full-bodied Chardonnay. 

 

Cookbook Giveaway - Master Recipes

Master Recipes: A Step-by-Step Guide to Cooking Like a Pro by The Editors of Food & Wine appeals equally to new and experienced cooks. The new cook will love the step-by-step approach and process photos to guide them (homemade ricotta, roasting a turkey). The experienced cook will also love those points but more as a way of perfecting their skills and perhaps even expanding upon them (make your own ramen noodles, croissants).

For more information on this cookbook, please see our review post which shares a recipe for Macaroni & Cheese with Buttery Crumbs.

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.

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on July 28th, 2017.

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