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Review of Heart and Soul in the Kitchen by Jacques Pépin

Jacques Pepin Heart & SoulA realization occurred to me recently - if there is one chef that could compare to Julia Child, it would be Jacques Pépin. There are many celebrity chefs in today's reality saturated cooking media but very few names that are recognized worldwide. Jacques Pépin is an icon, known and loved internationally.

While Heart & Soul in the Kitchen came out last year, I thought it would be a good idea to cover it now in correlation with his new line of products at Sur la Table. I've been cooking from this book since it was released last year. Pépin has a way of transforming a simplistic round of Camembert into an elegant dish or magically making Cannellini Bean Dip look regal. His artistry knows no limitations on either end of the spectrum as he can share a recipe for Sautéed Shad Roe with Shallots and then a few pages later, simple Fried Potatoes.

Pépin is from a time where we took extra care with food presentation, when people had more formal dinner parties. I think we are circling back to that way of life as the art of the dinner party is making a resurgence and even the simple act of a weeknight meal is done with more flair. The recipes in Heart & Soul can help add a spark of style to your table. For instance Cucumber "Vases" are so quick and simple - yet placing this salad in front of your guests as a starter will amaze them; as will the Black Bread and Butter Lattice, a stunning presentation for serving buttered bread.

There are plenty of photos of the chef, his family, and his dishes, but we are also gifted with his beautiful artwork sprinkled throughout the book. Heart & Soul does feel like a more personal cookbook as there are dishes that he prepares for quiet dinners with his wife, recipes for smaller gatherings of family or friends and recipes geared for larger crowds.

Spinach-Stuffed Pork Loin Chops; Kale, Sausage, Rib and Lima Bean Stew; and Fillet of Sole Riviera with Pico de Gallo are a few examples of the recipes you will find. Over the course of the last year, I have made the Broiled Maple Sweet Potatoes, Quick Pickled Red Onions and Radishes, and Fusilli in Spicy Garlic Tomato Sauce to name a few. Pépin's recipes are straightforward and easily approachable. His status as a legendary French chef should not intimidate anyone from buying and using his books.

Jenny's Pepin recipes
On Sunday I made the Corn Soufflé and Grilled Chicken Tenders with Chimichurri for purposes of this review. Both dishes were delicious and easy to pull together. I had never made a savory soufflé before and the corn soufflé was incredibly flavorful and a breeze to throw together in the blender. The chimichurri was wonderful and my only complaint is that the tenders took much longer to cook to doneness than his suggested two and half minutes total (my grill was at 400 degrees and two minutes wasn't going to cut it). I knew it would take more time but a new cook might be confused. Perhaps he was counting on some carry over cooking in the oven while keeping them warm?

As with all Jacques Pépin's books, they are must haves. If you are new to this chef, Heart & Soul is the book to buy. A perfect gift for new cooks and experienced cooks alike.

Photos for test recipes by Jenny Hartin. Jenny is an enthusiastic home cook who lives in Colorado, owns the website The Cookbook Junkies and runs the Facebook group also called The Cookbook Junkies. The Facebook group is a closed group of 30,000 cookbook fans - new members are welcome.

Grilled Chicken Tenders with Chimichurri
Chicken chimichurri 

Serves 4
1¼ pounds chicken tenders (about 16)
½ teaspoon salt
1 tablespoon olive oil

Chimichurri sauce
½ cup coarsely chopped fresh cilantro
1/3 cup minced scallions
1 tablespoon chopped garlic
½ cup julienned radishes
1 teaspoon dried oregano, preferably Mexican
½ teaspoon hot pepper flakes
½ teaspoon salt
2 tablespoons fresh lime juice
⅓ cup olive oil

CHIMICHURRI SAUCE, originally from Argentina, is a finely chopped mixture of garlic, parsley, oil, and vinegar, usually served with beefsteak. In Mexico, it is made with cilantro and lime juice, and my version contains cilantro, scallions, radishes, and Mexican oregano. If chicken tenders are not available, cut up boneless, skinless chicken breasts for this recipe.

Preheat the oven to 140 degrees. Heat a grill to hot (or heat a nonstick skillet until very hot).
Put the tenders in a bowl, sprinkle with the salt and oil, and stir until well coated.
Arrange the chicken tenders on the hot grill (or in the hot skillet) and cook for about 1 ½ minutes. Turn and cook for 1 minute on the other side, until just cooked through. Transfer to a platter and keep warm in the oven while you prepare the sauce.

For the chimichurri sauce: Mix all the ingredients together in a bowl.
Serve the chicken coated with the sauce.

Excerpted from Heart & Soul in the Kitchen, © 2015 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Carla Hall tells it like it is

Cooking with LoveTop Chef alumnus Carla Hall may have developed out a second career as a talk show host, but she's still a chef at heart. She's about to open a Brooklyn restaurant (although building delays have pushed back the date), and she has plans to write a third cookbook. She talks about all this and much more in an interview with Eater

When discussing her current gig, co-host of the daytime talk show The Chew, Hall noted that the show has just completed its 1,000th episode. When The Chew debuted in 2011, many critics didn't think it had staying power, but the charisma and camaraderie of the hosts, which include chef Mario Batali and Michael Symon in addition to Hall, helped it carve out a niche in the crowded field of talk shows. Hall credits the show's success to the collegiality of the hosts: "We became really fast friends, and I think that's the secret to our longevity: We are really friends."

Hall has written two cookbooks herself and is featured in several from The Chew. She told Eater that she is working on a third book with Genevieve Ko, who helped her write the first two. Don't expect to see the new book any time soon, as it is still in the early stages. The cookbook "is about the food of Africa and being very proud of it, but also looking at the everyday foods and not the celebration foods," says Hall. 

Can you have too much cheese?

cheese plate

The world is sitting on huge stockpiles of cheese. That is bad news for dairy farmers, and only slightly good news for cheese lovers. The surplus is especially large in the United States, where over 1.3 billion pounds of cheese sits in storage, a 30-year high. The vast majority of it is cheddar and mozzarella, the two most popular varieties in the US. The US Department of Agriculture is buying a small sliver of that cheese and giving it to food banks - about $20 million worth of cheese. That isn't chump change, but it hardly puts a dent into the surplus.

The global glut of cheese is worrisome for dairy farmers, who have seen a precipitous drop in the price of milk due to sluggish demand in two countries that just a couple of years ago were fueling a buying frenzy: China and Russia. Prices spiked on the huge demand so farmers cranked up their production. Then China's slowing economy led to a drop in its demand. Russia used to buy a lot of European cheese, but after sanctions were imposed on the country by the West, it banned EU cheese imports. At the same time, the EU dropped its strict quota on dairy production. The result, says the article, "was that farmers raced to produce more milk, especially in Ireland and the Netherlands, and the global glut of milk got even worse."

You would think in this global game of supply and demand that consumers would benefit from the surplus. However, consumers only see small savings at the supermarket. Commodity traders are the big winners in this scenario - milk is bought and sold "like crude oil. It goes into refineries and emerges in the form of products that are traded around the globe. The prices for these commodities can boom or crash because of political and economic storms on faraway continents," according to NPR.

Photo of A summer cheese plate from Sprouted Kitchen by Sara Forte and Heidi Swanson

For better pie, add flavor to the crust


When we bake pies, we usually focus on adding flavor by tinkering with the filling. Spices and aromatics like ginger and cinnamon boost the flavor impact. By only concentrating on the filling, however, we are missing a great opportunity, says Bon Appétit magazine. They explain why we should be flavoring our pie crusts.

Bon Appétit  was inspired by Ashley Capps, pastry chef at Buxton Hall Barbecue, one of the magazine's top restaurants for 2016. Capps adds flavorings to her pie dough that complement or enhance the fillings, like using ground ginger and black pepper to bring out enhance her hot toddy pie.

Senior Associate Editor Claire Saffitz created a handful of combinations, plus gathered a few tips to get us started. The biggest caveat to adding flavors to a pie crust is to avoid liquid ingredients (except for concentrated extracts) as too much liquid can make your crust tough. Instead, stick to things like spices, herbs, and zest. Be judicious in your use of any ingredients you choose so you don't have flavor clashes or overwhelm a delicate filling.

Some of the combinations that Saffitz suggests are allspice and orange blossom water for a pumpkin or sweet potato pie filling, poppy seeds and thyme for a lemon meringue pie, or rosemary plus orange zest for an apple pie.

Photo of Bakewell pie and Chocolate raisin pie from United States of Pie: Regional Favorites from East to West and North to South by Adrienne Kane

The mellowing of Anthony Bourdain

Anthony BourdainIt is difficult to believe it's been 16 years since Anthony Bourdain published his gritty, behind-the-scenes manifesto Kitchen Confidential. Since then, he has become an Emmy-winning television star, starring first in No Reservations, a show that transformed travel TV programs, and more recently in Parts Unknown. Now 60 years old, Bourdain has mellowed since he became an overnight sensation. A lengthy article in Nuvo Magazine chronicles how his life has changed in the past sixteen years.

For starters, Bourdain has become a family man, with wife Ottavia and Appetitesnine-year-old daughter, Ariane. "When I get to be a stay-at-home dad for a week here, a month there, I really take to it," he gushes. "It's an exotic activity for me, so I enjoy it probably much more than is healthy."

This fall, Bourdain will release his first cookbook in over a decade, called Appetites. While he has softened a bit around the edges, the book still contains evidence of Bourdain's raucous persona, from the ubiquitous use of the f-bomb to his emphatically stated opinions on various topics like the third slice of bread in a club sandwich or toasting only one side of the English muffin for eggs Benedict. "These are terrible food crimes!" he exclaims.

Bourdain also has strong words about most cookbooks. "Everyone lies in cookbooks," he complains. "That's why they're generally so frustrating. Nobody ever tells you, for instance, that you're going to screw up hollandaise. It's not gonna happen for you the first time. It takes professionals many repeated times."

Anthony Bourdain will be embarking on a North America tour in support of his new cookbook and we have the dates listed in our Cookbook Events Calendar.

Featured Cookbooks & Recipes

At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time.

Below you'll find this week's recommendations from the EYB team.

Remember you can add any of these online recipes to your EYB Bookshelf - it's a great way to expand your personal recipe collection.

Happy cooking and baking everyone!


From blogs:

Salted Butter Caramel Ice Cream from David Lebovitz's indexed blog



From AUS/NZ books:

2 recipes from The Thrifty Kitchen by Suzanne & Kate Gibbs, indexed by an EYB member


6 recipes from 100+ Tasty Ten Dollar Meals by Sophie Gray, indexed by an EYB member



From UK books:

7 recipes from Savage Salads: Fierce Flavours, Filling Power-Ups by Davide Del Gatto & Kristina Gustafsson


8 recipes from Fabulous Family Food: Easy, Delicious Recipes You'll Cook Again and Again by Nadia Sawalha, indexed by an EYB member



From Irish books:

13 recipes from Sophie Kooks: Quick and Easy Feelgood Food by Sophie Morris, indexed by an EYB member



From US books:

97 recipes & how-to's from Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food by Dana Gunders, indexed by an EYB member


4 recipes from The Portable Feast: Creative Meals for Work and Play: Recipes for Freshly Packed Lunches, Breakfasts, and Picnics by Jeanne Kelley


5 recipes from Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn & Greg Blonder


64 recipes from Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller by Jamie Purviance, indexed by an EYB member

A big milestone and a new feature

50,000 Online Recipes from Cookbooks!

We passed a huge milestone this month! As I hope you are aware, we link to cookbook and magazine recipes reproduced online if they have been reproduced with the publisher's permission. And this month we reached 50,000 online recipes from cookbooks. The cookbooks indexed by EYB contain an average of 193 recipes, so this is like an extra 260 cookbooks in your collection (without all the space they would take up). Of course, there's nothing like actually owning the book, but this is a great way to sample those you might be interested in purchasing.

You can add individual cookbook online recipes to your Bookshelf or you can just use the Library Online recipe filter for books when searching for a recipe. One caveat - your searches may be slower when you add thousands of individual online recipes to your Bookshelf. For faster results, search our entire online recipe collection in the Library and use filters to narrow your search.

Many cookbooks have large portions of their content online, especially if the book is derived from a newspaper column, a magazine or is linked to a TV show. To see only recipes available in an individual book, click the book title, then click "Search this book for recipes" at the top. Now filter the recipe index by the Online filter at top right. An example is Plenty by Yotam Ottolenghi where 94 recipes out of the 128 in the book have links to The Guardian newspaper (where the recipes were first published). Similarly, Barefoot Contessa Back to Basics has 88 of its 99 recipes available on the Food Network website (many with videos, which are all marked in the EYB index with a TV set icon).

Online recipes


My Bookshelf - Notes and Reviews

The other news is that we have added a new feature. A short while ago we added a Notes/Reviews tab to the Library where you can see all Notes (comments by EYB members) and Reviews (external reviews). Now we have added the same tab to your Bookshelf where you can see all Notes and Reviews that relate to the books, magazines and recipes that you own. You are also now able to see all your Personal Notes.

Author interview with Kristin Donnelly

Kristin DonnellyFood & Wine-editor-turned-freelance-writer Kristin Donnelly calls her blog Eat Better Drink Better because that's what she aims to do most days. By better, Kristin isn't referring to some unattainable, lofty goal, but rather she means tastier, often healthier and more sustainable cooking. Kristin continues to write and develop recipes for Food & Wine as well as publications like Every Day with Rachael Ray, Prevention, Women's Health, Epicurious and Today.com. She has just published her first cookbook, Modern Potluck.( Enter our contest for your chance to win a copy of the book). Kristin answered EYB's questions about Modern Potluck:

How did you come up with the idea for this book?

I came up with it when my daughter was a year-and-a-half old and I realized I barely had a social life. Going out to eat had become too expensive (with needing to hire a sitter and all) and hosting dinner parties had become too cumbersome. I realized the solution to my problem was the potluck. I could make a dish and get a whole meal in return while hanging out with friends. Traditional potluck food, however, was in serious need of an update. So I came up with the idea to create recipes for potlucks that were more in line with the way many of us eat (or aspire to eat). That is to say, more vegetables; more global ingredients; lighter, brighter flavors.

When hosting a potluck do you believe in a free-for-all or do you make sure the dishes being brought by guests are well balanced (so you don't end up with three pasta salads!)?

In an ideal world, things are balanced. I went to a potluck recently, however, that was a free-for-all. Yes, there were three or four tomato salads, but it is the season!

With so many different dietary restrictions these days when cooking for a crowd - gluten-free, dairy-free, allergies, vegan, vegetarian, etc - how were you able to take all those into account with your recipes?

With each recipe, I started with an idea of something I wanted to do. For example, an oven-fried chicken that could be serve cold. My first goal was to make it delicious. Then, I tested a version with flour and another gluten-free version with rice flour and realized they both were tasty, so I give readers the choice. That's how it worked-I started with the goal of making something delicious. If it fit into a restricted diet (or could be easily adapted), even better.

What is the recipe that you are most often asked for when you take the dish to a potluck?

I don't have a specific recipe, but I tend to make very good grain salads and people always want the recipe afterwards.

What tips about transportation do you have in the book?

I think it's important that people think about temperature of food, so if a dish should be served cold, or needs to stay chilled for as long as possible for safety reasons, I advise people transport dishes in a cooler. If they're hot and meant to be serve hot, I talk about how wrapping casserole dishes in newspaper and blankets insulates them quite well. One particularly challenging dish is deviled eggs. I like to put all of the halved egg whites in a container and the filling in a resealable plastic bag. Then I snip the corner off the bag and pipe in the filling.

Have you ever had any disasters when transporting food to a potluck?

I once made a caviar tart from Gourmet magazine and didn't realize how much lumpfish roe bled off its color. It turned the eggs an unappealing gray color.

What are your etiquette rules for taking food to a potluck (like don't turn up expecting oven space without checking first with the host)?

If you need to do anything to prep your dish, whether reheat it, transfer to a platter, have serving tongs, you should ask the host first. Also, I think guests should try their best to take their serving bowls or platters home.

What do you think the rules on leftovers should be at a potluck - do they go home with the cooks or are they left for the host?

I think it's case by case, honestly. Since it's nice for guests to take home their bowls or platters, sometimes it's easiest for them to take home their leftovers as well. If a host thinks there's going to be a tremendous amount of food, it's not a bad idea to have take-out containers or plastic bags on hand some people can easily take home food.

Cookbook giveaway - Modern Potluck

Modern PotluckModern Potluck is a cookbook and guide for today's potluckers that aims to revamp the way you think about these transportable dishes. These make-ahead recipes are perfect for a crowd and navigate carnivore, gluten-free, dairy-free, vegetarian, and vegan preferences gracefully.

We asked author Kristin Donnelly about her inspiration for the book and for any tips she could offer someone who wants to host or bring something to a potluck dinner. You can see her answers in our author Q&A.  

We're delighted to offer 1 copy of Modern Potluck to EYB Members in the US only. One of the entry options is to answer the following question in the comments section of this blog post:

What is currently your favorite dish to take to a potluck?

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 September 23, 2016.

August 2016 cookbook roundup

Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The only thing left for you to do is to add them to your Bookshelf.

August is a hodge podge of books. One trend that stands out are collections of books, each devoted to a specific subject. Breakfast foods get an indepth treatment in several tomes, and vegetarian cookbooks remain popular.


cookbook collageVictuals: An Appalachian Journey, with Recipes by Ronni Lundy: Victuals is an exploration of the foodways, people, and places of Appalachia. The book explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations.

The Dim Sum Field Guide by Carolyn Phillips: Based on a popular Lucky Peach story, The Dim Sum Field Guide is a pocket-size resource featuring 80 hand-drawn illustrations. With entries for all the dim sum classics--including siu mai, xiaolongbao, char siu, roast duck, and even sweets like milk tarts and black sesame rolls--this handy reference is perfect for bringing on-the-go to your next dim sum outing. Phillips' blog, Madame Huang's Kitchen, is indexed on EYB.

All Under Heaven by Carolyn Phillips: It's not often that an individual author has two books in the roundup! In All Under Heaven - the first cookbook in English to examine all 35 cuisines of China - Phillips draws on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan. Carolyn is on tour doing double duty promoting both books.

Naturally, Delicious by Danny Seo: In his popular new magazine, Naturally, Danny Seo, editor-in-chief Seo presents a modern and stylish take on green living, and in his first cookbook, he extends that fresh approach into the kitchen. Naturally, Delicious  aims to show home cooks that preparing healthy, delicious food on a daily basis doesn't have to feel like an expensive, time-consuming chore.

cookbook collageDandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs by Michelle McKenzie: This illustrated cookbook celebrates the abundance at farmers' market and local grocery store yet to be discovered by the everyday cook. It includes plant profiles for over 35 uncommon vegetables, herbs, and fruits available in today's markets.

Rise and Shine: Better Breakfasts for Busy Mornings by Katie Sullivan Morford: Written by a nutritionist with three children, Rise and Shine  is the answer for every parent who has struggled to get breakfast on the table and to get their child to actually eat it. The book focuses on nutritious breakfasts that are easy to make, with at least half requiring no more than five minutes of hands-on prep time.

Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing by Alli Maffucci: The creator of the popular blog and the author of the bestselling Inspiralized, Ali is indisputably the authority on the topic. The book is organized alphabetically by type of produce, allowing you to cook with whatever you already have on hand, what comes in your CSA box, or what you find at the farmer's market.

Run Fast, Eat Slow by Shalane Flanagan and Elyse Kopecki: If you feel the need for a post-Olympics sports fix, Run Fast, Eat Slow, written by world-class marathoner and 4-time Olympian Shalane Flanagan and chef Elyse Kopecky, might be the ticket. The cookbook, aimed at runners, shows that fat is essential for flavor and performance and that counting calories, obsessing over protein, and restrictive dieting does more harm than good. View the Calendar of Events to see book tour details.

cookbook collageCast-Iron Cooking: Recipes & Tips for Getting the Most Out of Your Cast-Iron Cookware by Rachael Narins: Get the most from your cast-iron cookware with recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, and more. You'll also get tips on how to buy and care for cast iron pans.

Bread Illustrated by America's Test Kitchen: Aimed at demystifying bread baking, the books' recipes are dissected in the ATK manner, with detailed instructions and step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes.

Fall Baking: Southern Harvest Favorites by Brooke Bell: From golden and bubbly pies, cobblers, and crisps to decadent cakes that are drizzled, frosted, and glazed with fall flavor, these seasonal Southern favorites showcase the splendor of fall.     

Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch by Samantha Seneviratne: If you're living gluten-free, this cookbook may help you enjoy dishes you thought you'd never be able to eat again. These quick-cooking meals are for any time of day, all made from scratch without hard-to-digest processed additives like xanthan or guar gum.

cookbook collageBubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists by Miri Rotkovitz: Miri Rotkovitz spent her childhood in the kitchen of her grandmother, Ruth Morrison Simon, whose commitment to international Jewish fare left a lasting impression. Bubbe and me in the Kitchen is a touching, humorous, versatile kosher cookbook, which celebrates the storied recipes that characterize and reinvent Jewish food culture.

The Hattie's Restaurant Cookbook: Classic Southern and Louisiana Recipes by Jasper Alexander: Hattie's Restaurant has been bringing classic Southern cooking to Saratoga Springs, New York, since 1938, when Louisiana native Hattie Gray started Hattie's Chicken Shack. Now, its traditional fare can grace your kitchen with the Hattie's Restaurant Cookbook, by Hattie's owner and chef Jasper Alexander, who is on tour promoting the book.

One Pan, Two Plates: Vegetarian Suppers by Carla Snyder: Cooking for two can often be daunting, but Snyder makes the challenge a bit easier. This follow-up to the successful One Pan, Two Plates provides 70 perfectly sized vegetarian entrées, all requiring only one pan and one hour or less to prepare.

Cook's Illustrated Magazine has released two "best of" cookbooks - Cook's Illustrated All-Time Best Appetizers and Cook's Illustrated All-Time Best Soups. These first two titles will be joined by others in subsequent years. Each book is filled with recipes handpicked from a quarter-century of Cook's Illustrated magazine as well as expert testing information, tips from the test kitchen, and full-color photography.A Square Meal

A Square Meal: A Culinary History of the Great Depression by Jane Ziegelman and Andy Coe: From the author of the acclaimed 97 Orchard and her husband, a culinary historian, A Square Meal is an exploration of the greatest food crisis the United States has ever faced-the Great Depression-and how it transformed America's culinary culture.

Tastes Like Chicken: A History of America's Favorite Tastes Like ChickenBird by Emelyn Rude: It's hard to imagine, but that long ago, individuals each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens.


Araxi: Roots to ShootsAraxi: Roots to Shoots by James Walt: Gordon Ramsay calls it the best restaurant in Canada. The chefs at Araxi Restaurant and Oyster Bar call it a celebration of where they live. In this follow-up to their James Beard-nominated cookbook, award-winning chef James Walt and his team share 80 classic recipes from Araxi's dining room and signature Longtable events, all adapted for delicious home cooking.The Baker in Me

The Baker in Me by Daphna Rabinovitch: Rabinovitch has been an enthusiastic baker from her childhood right through to a distinguished career as a pastry chef. In The Baker in Me she brings years of experience and a keen eye for details to a comprehensive guide that lets home bakers take charge of their kitchen.



cookbook collageThe Palomar Cookbook:  Award-winning restaurant The Palomar features dishes influenced by the rich cultures of Southern Spain, North Africa and the Levant. The restaurant's debut cookbook includes recipes for the restaurant's signature dishes, alongside recipes drawn from family tradition.

Toast Hash Roast Mash: Real Food for Every Time of Day by Dan Doherty: Dan Doherty, the author of Duck & Waffle: Recipes and Stories is back with the recipes he cooks at home for family and friends - informal, easy and as indulgent as ever. The foods are inspired by the best a breakfast or brunch menu can offer - but to eat all day.

Nordic Light: Lighter, Everyday Eating from a Scandinavian Kitchen by Simon Bajada: With Nordic cooking in the spotlight, a "diet" book on the topic was inevitable. Focusing on seasonal fresh produce and vegetables, Simon adds a Nordic twist on food from all cuisines and prepares dishes with clever touches to make them interesting and diverse in our daily diet.

The Book of Hygge: The Danish Art of Living Well by Louisa Thomsen Brits: Hygge is a word that has been sifted to the surface in recent years but it's not a new concept. The Danes have enjoyed hygge for hundreds of years. There's no secret formula or single recipe but there are simple ways to invite more hygge into our lives. This book is an introduction to hygge, a careful look at the way of life that underpins it and a comprehensive guide to all the elements that can come together to evoke it.

cookbook collageCurry Lover's Cookbook by Mridula Baljekar: This book brings together an inspirational collection of recipes chosen by Indian masterchef Mridula Baljekar, featuring tandoori meals, leavened and unleavened breads, fish and shellfish curries, recipes using fresh vegetables, beans, peas and dairy produce, and dishes using coconut milk and chillies.

Quivering Desserts & Other Puddings by Marie Holm: Love foods that are sweet and that wobble? Then this book is for you. In Quivering Desserts & Other Puddings you will find recipes for both classic puddings along with contemporary versions such as salted caramel pudding with caramel popcorn and white chocolate pudding with jasmine tea.

There are two GBBO books this month: Great British Bake Off: Bake it Better: Sweet Bread & Buns by Jayne Cross and Great British Bake Off: Bake it Better: Pastry & Patisserie by Joanna Farrow. Both follow the same GBBO formula - recipes for both classics and modern bakes, progressing from simpler recipes to more challenging showstoppers.

Green Kitchen Smoothies: Healthy and Colorful Smoothies for Every Day by David Frenkiel and Luise Vindahl: Bestselling authors and popular bloggers David and Luise share their top smoothie recipes. The book is divided into simple smoothies, post-workout favorites, breakfast ideas, energizers, desserts, and more.

cookbook collageKyle Books is offering up a collection of four books, each focusing on a single healthy ingredient. Up first is The Goodness of Avocado by Lucy Jessop. Avocados may be high in fat, but it's the good kind, plus they have antioxidant properties, help protect against damaging free radicals and help maintain healthy blood pressure. With chapters divided by texture, Avocado offers an abundance of recipes to enjoy this healthy fruit.

The Goodness of Greens by Claire Rogers is up next. While food fads may come and go, greens (including beans, peas, broccoli, cabbage, lettuce; rocket, watercress and spinach, and kale) are here to stay. Once relegated to the side of the plate, greens are now taking centre stage, and this book offers vibrant recipes that explore the different textures and flavours provided by these nutrient-dense ingredients.

The Goodness of Garlic by Natasha Edwards focuses on one of the world's most valued ingredients, synonymous with so many cuisines that most kitchens would be bare without it. Not only does garlic have an irresistible flavour, it also helps boost your immune system.

The Goodness of Coconut by Emily Jonzen rounds out the series. Hailed as one of the top superfoods of 2015, the humble coconut is certainly having its moment of glory. Jonzen arranges her book by texture and variety, with chapters divided into Milk & Water, Oil, Flour and Desiccated.

cookbook collageHerbarium by Caz Hildebrand: A contemporary evolution of the traditional herbarium, presented in a fresh way for a younger audience and a new generation of cooks, Herbarium will expand readers' knowledge, improve culinary skills and enhance their appreciation of the incredible world of tastes offered by herbs. Each entry features a specially commissioned illustration with texts that include the botanical name, place of origin, varieties and areas where the herb is most commonly grown.

The Official Dr. Who Cookbook by Joanna Farrow: A must-have for any Whovian, containing dozens of wibbly-wobbly, timey-wimey recipes, The Official Dr. Who Cookbook is the perfect accompaniment for viewing parties. Many of the recipes are for dishes shaped like characters from the show (Adipose Pavlova, for instance), but there is no mention of fish sticks and custard in the previews. The book is also out in the USA this month.

Iindexed magazine Olive presents three new "best of" cookbooks this month. Each recipe in the stylish books features a full-colour photograph so you know what you are aiming to create. The first book is 100 of the Very Best Vegetarian Meals, with delicious seasonal salads and soups, dairy-free meals, and recipes for entertaining.

Next up is 100 of the Very Best One Pot Recipes, which includes meat-free meals, chicken, beef, fish and puddings, all requiring minimal fuss to prepared. Finally we have 100 of the Very Best 5:2 Diet Recipes, a collection of recipes all under 500 calories (and some under 200). For the uninitiated, the 5:2 diet stipulates calorie restriction for two non-consecutive days a week and unconstrained eating the other five days.


The PlanThe Plan by Aoife Hearne: Aoife is a familiar and trusted face for Irish TV audiences. In her first cookbook, she brings together all the recipes and practical advice you need to reach and maintain a healthy weight. Aoife's focus is on developing sound eating habits that benefit the whole family through delicious dishes that are accessible rather than intimidating. As well as tempting breakfasts, lunches and dinners, The Plan includes a section on strategies for healthy living, with tips for preparing a weekly meal plan, cooking ahead and other good habits to support long-term healthy eating.


cookbook collageAlimentari: Salads + Other Classics from a Little Deli that Grew by Linda Jones and Paul Jones: From their popular Melbourne café/deli, Linda and Paul share some of their popular dishes and the story of how a little café became such a success. The recipes are a mix of modern European and Middle Eastern food, including delicious sounding dishes such as semolina porridge with rhubarb compote; suckling pig and fennel lasagne and fig and mascarpone tartin.

Feed the Man Meat: 70 Mantastic BBQ Recipes by Oscar Smith: Just in time for Father's Day (in Aus and NZ). If you think there's room for improvement - or just some fresh ideas, this book is your guide to getting the absolute best out of your grill-whether it's a modest charcoal bucket or a gas-burning beast with all of the bells and whistles. There are chapters on chicken, beef, lamb, pork, and seafood - even some non-meat recipes. And desserts that work on the grill.

My Year Without Meat by Richard Cornish: As a food writer Richard Cornish ate a lot of meat - so much that he decided to give up eating meat for a year while he examined what it means to eat meat today. It was a bittersweet journey, but it changed his body and his values and he hopes it changes the way we look at our supermarket trollies and prepare the evening meal.  You can read his fascinating article about eating his first meat for 12 months in a recent article in The Australian.

The Natural Cook: Maximum Taste, Zero Waste by Matt Stone: One of Australia's brightest young chefs, Matt Stone is a passionate advocate of zero-waste cooking and ethical food -but not at the expense of producing great food. From a nourishing breakfast, to quick weeknight meals or a feast for friends he shows you how you can too.  Including yoghurt-making, preserving, pickling and fermenting.

cookbook collageEat Clean: Feel Great With 100 Recipes For Real Food You Will Love! by Luke Hines: This is Luke's first solo cookbook without his 'My Kitchen Rules' partner. He shows you how to prepare meals made from nutrient-dense wholefoods, avoiding dairy and sugar. From super-fast breakfasts to mid-week dinners - even healthy versions of curries, burritos and burgers.

Neigbourhood by Hetty McKinnon: Since relocating her popular salad delivery business, Arthur Street Kitchen, from Sydney to Brooklyn (open soonish, I believe) she self-published her first cookbook Community for her beloved fans back home - which became a best seller in Australia. Her new book includes more salad and sweet recipes inspired from journeys through the Americas, the Mediterranean, Asia, France. See dates for her Australian book tour on the World Calendar of Cookbook Events

I Quit Sugar: Kids' Cookbook by Sarah Wilson: Having weaned us all off sugar (sort of!) now it's the kids turn.  Good luck!

Milk. Made.: A Book About Cheese: How to Make it, Buy it and Eat it by Nick Haddow: For anyone interested in the production or just love eating cheese - this is a wonderful reference guide for cheese and how some of the world's best cheeses are made, with interviews with internationally recognized cheese connoisseurs. Includes recipes on how to use cheese as well.

cookbook collageCooking 4 Change: 101 Famous Kiwis Share Their Favourite Recipes: Celebrated NZ artist Dick Frizzell asked a wide range of NZ celebrities to share their all-time favourite dishes in order to raise money for 4 local charities. The result is a diverse selection of recipes and intimate cooking stories, including some great photography mostly taken inside each celebrity's own kitchen.

Elbows Off the Table, Please by Jo Seagar: When you're wanting to cook or bake something delicious to show your appreciation or for a special occasion, Jo's new book will give you plenty of inspiration as she shares many of her favourite dishes. See dates for her New Zealand book tour on the Calendar of Events.

Chop Chop: Asian-inspired family favourites by Brett McGregor: Having spent a lot of time in Asia, Brett has developed great recipes with Asian flavours that can be made easily for mid-week meals as well as some more complex ones for special meals. Includes recipes for salads, curries, soups, stir-fries and noodle dishes, plus sweet treats.

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