KitchenAid unveils new colors

Kitchen Aid mixers

If you've been eyeing a new stand mixer, you'll want to pay attention to the latest press release from KitchenAid. The company has announced that it is adding four new colors to its already expansive palette of 86 available selections. All four are debuting in the increasingly popular matte finish. 

First up is Avocado Cream. If that conjures images of the 1970s, know that this is not your mother's avocado green. The new color "offers an earthy yet contemporary approach to a more traditional pastel hue, perfect for natural kitchen finishes and countertops," according to KitchenAid. Avocado Cream will be available on the Artisan Mini stand mixers.  The second food-themed color, Milkshake, is a warm off-white and will be available on the Artisan Series 5 Quart stand mixer and Pro 600 Series 6 Quart. 

The new deep tones, Black Violet and  Ink Blue, will also be available on the Artisan Series 5 Quart mixers. The deep purple of the former is a toned-down take on the brighter purple stand mixer colors currently available. Ink Blue is a trendy neutral that isn't quite as stark as Matte Black but still blends in to nearly any decor. The matte finishes are also finding their way to other KitchenAid countertop appliances. 

What do you think of the new colors? 

Cookbook Giveaway - Home Cook

Home Cook: Over 300 Delicious Fuss-Free Recipes by Thomasina Miers is an inspiring guide for the home cook, about enjoying good food any day of the week.

For more information on this title, please see our review and recipe post.

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

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

What title from the index would you try first?
 

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 30th, 2017

 

Home Cook - Thomasina Miers

Home Cook: Over 300 Delicious Fuss-Free Recipes by Thomasina Miers is an inspiring guide for the home cook, about enjoying good food any day of the week.

Thomasina wrote this book from the viewpoint of a busy, working woman who was short on time but still wanted to feed her passion for cooking. Being a chef, past winner of MasterChef, or founder of Wahaca and Guardian Weekend cook had little influence in the recipes she chose to share in this title. She wanted Home Cook to be totally approachable for everyone with a hope toward impressing and satisfying those whom we are feeding even when time is short.

Here she has collected her most-loved recipes - dishes made for her friends and family, family classics or food inspired by her travels and favourite food-writers and chefs all while watching time constraints. Desirable plates of food that would satisfy the cook in all of us while satisfying those around our table.

Well organized from breakfast to desserts including pantry staples with lovely photographs, this book is no ordinary run-of-the-mill put-dinner-on-the-table collection of recipes. Chicken Dumplings with Sesame Avocado Rice, Potato & Anchovy Soufflé with Buttermilk & Little Gem Salad and Juniper Pork Chops with Grilled Hispi Cabbage are a few recipes that caught my attention from a title filled with eye-catching recipes. The author also shares tips for re-vamping leftovers, sauces, variations on chicken dinners and much more. This is a brilliant book which I enjoyed so much I am headed to track down her other titles.

Special thanks to Guardian Books and the author for sharing this impressive tart recipe with our members. I am making this tart today for dinner guests tomorrow and will report back on my experience. Please head over to our contest page to enter our giveaway open to UK residents only. 

Honey and Walnut Tart
Feeds eight to ten

For the pastry

130 g butter, chilled
50g caster sugar
Finely grated zest of 1 lemon
225g plain flour, plus extra to dust
Quarter teaspoon fine salt
1 egg, lightly beaten
 
For the filling

200g your favourite local honey
60g dark muscovado sugar
40g soft light brown sugar
100g butter
Quarter teaspoon mixed spice
Quarter teaspoon vanilla extract
Quarter teaspoon fine salt
Half teaspoon lemon juice
350g shelled walnuts, two thirds bashed into rough crumbs, the rest left in halves
2 large eggs, lightly beaten

METHOD

To make the pastry, blitz together the butter, sugar and lemon zest in a food processor. 

Pulse in the flour and salt until just combined then briefly beat in the egg. 
Remove the dough from the mixer and knead to bring together, working it as little as possible. 

Shape into a disc and roll out onto a lightly floured surface to 5mm thick and large enough to generously fit a 23cm loose-bottomed, fluted tart tin. 

Roll the pastry around the rolling pin, then lift and unroll it into the tin. Press the pastry well into the sides and corners of the tin using your knuckles. Cover loosely with clingfilm and chill in the fridge for 30 minutes.

Heat the oven to 200C/gas 6 and place a flat baking sheet in the oven to heat up. 

Line the pastry with baking parchment and fill with baking beans. Slide the tart tin onto the heated baking sheet in the oven and blind bake for 20 minutes. 
Remove the beans, trim the pastry with a sharp knife and bake for a further 7 minutes or until golden. Remove from the oven and reduce the oven temperature to 180C/gas 4.

Meanwhile, gently heat the honey, sugars and butter in a pan until the sugar has dissolved. Remove from the heat and stir in the mixed spice, vanilla, salt, lemon juice and crumbled walnuts. 

Stir in the beaten eggs until the mixture has emulsified and spoon into the baked tart case. 

Top with the whole walnuts and slide back into the oven for 20-25 minutes until nut brown and set. Allow to cool before removing from the tin.

Serve in slices with softly whipped cream or ice cream.

 

Food52 announces a baking club

collage of cookbooks 

Although we may not be in the majority, many of us cookbook lovers like baking more than cooking. Although we find cookbook clubs intriguing, we would rather choose recipes from our favorite baking books. If you have thought about joining a cookbook club but prefer flour, sugar, butter, and eggs to meat, vegetables, and side dishes, you are in luck. Food52 has just announced that it is instituting a cook-along club devoted exclusively to baking

In an article announcing what was coming next for its current popular cookbook club, the site said that member interest prompted it to create a club focused on baking. The first book chosen for the club's April debut is the wildly popular Dorie's Cookies, a perfect inaugural book. May brings Breaking Breads by Uri Scheft, followed by Classic German Baking by Luisa Weiss. 

If you love cookbook clubs, don't forget about The Cookbook Junkies Cookbook Club. The volume to be featured next month will be Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat  by Meike Peters. With so many great clubs to cook and bake from your favorite new books (including the 'Cooking along with' threads on the EYB Member Forum), you will have options galore!

March 2017 - Cookbook Roundup

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

If you are planning to purchase any of these books for yourself or as gifts, please use the Buy Book link as we will receive a small affiliate fee that will allow us to index more books. You don't even need to buy the book you clicked from, we get affiliate revenue for anything you buy from Amazon over the next 24 hours after clicking the link. You will find the Buy book link (pale blue box to the right of Bookshelf) when you click on the book titles highlighted in this post (or any post) - your support is very much appreciated.

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

Now to the roundup, March was a bigger month than I expected and is definitely in the running to compete with the usual bounty of October release. There is a nice selection of titles from the international cuisines of Malaysia, Burma, Greece and India to cookbooks written by the masters Patricia Wells and Deborah Madison. There are titles to help us change up dinner from the talented Melissa Clark, waste less and use the whole of ingredients, and books focusing on eating our greens. Annabel Langbein is back with her 25th title; there's a book devoted to British food as well as books from popular bloggers, Joy the Baker, Add a Pinch and more. And one of the most touching titles this year - Unforgettable - which is up first in our roundup. Let's get started, grab a cup of tea, a shot of rum and thaw out that credit card you froze last October.

USA

Unforgettable The Bold Flavors of Paula Wolfert's Renegade Life by Emily Thelin and her team of culinary greatness has shipped ahead of publication date to the 1,112 backers who pledged $91,465 to help bring this project to life on Kickstarter and I am proud to be one of them. If you missed this campaign, have no fear, you can order a copy through our ink. This labor of love is beautifully perfect and so deserving of every accolade it will receive -  mark my words it will surely be the highlight of award season. Please check out my interview with Emily for background on this fascinating book about one of the most fascinating culinary icons of our time.  The Paula Wolfert story begged to be told and not just the dementia angle - she is a force of nature, a memorable role model for cooking enthusiasts everywhere.
 

Gather: Everyday Seasonal Food from a Year in Our Landscapes by Gill Meller was previously published in the UK last year and released here in the US this month. Gather is an incredibly beautiful book with an elegant collection of recipes that still have a homespun quality to them. Charming seasonal recipes that combine interesting flavor combinations are plentiful in this book. For example, Fried Apples with Sage, Pork Cheek & Celeriac, Lemon & Gooseberry Tart with Elderflower Fritters, and Black Currant & Thyme Ladyfingers all quietly demand try me (and apparently also demand buy a vintage ladyfinger pan, because I did - thanks Gill). The photographs are stunning and capture the spirit of Gill's recipes. Be sure to enter our contest to win a copy of this title and read our author interview.

Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn by Chitra Agrawal, the chef and owner of Brooklyn Delhi, takes us on a culinary journey to her mother's hometown of Bangalore and back to Brooklyn. In this gorgeous book, she adapts her family's South Indian recipes for home cooks using satisfyingly rich, bold and complex flavors. Grains, legumes, fresh produce, coconut, and yogurt - along with herbs, citrus, chiles, and spice - form the foundation of this cuisine, rooted in vegetarian customs. Every recipe in this title appeals to me and will be a fantastic way to zhoosh up our meals to bring more exciting vegetarian options to our table. Be sure to enter our contest and read more about the book in our review and recipe post

Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia by Desmond Tan and Kate Leahy, owners of the beloved San Francisco restaurant of the same name, delivers a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodle, the legendary Tea Leaf Salad, and many more. The restaurant is known for its bustling tables, the sizzle of onions and garlic in the wok, and customers who start to line up before the doors even open. Ninety recipes have been revamped for the home cook and include Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar's national dish. Vivid photography and essays that focus on the country and its food fill out this must-have book that delivers a glimpse into this jewel of Southeast Asia. We will be providing a full review and promotion on this title and I am anxious to start cooking this spiced cuisine of Myanmar.

The Malaysian Kitchen: 150 Recipes for Simple Home Cooking by Christina  Arokiasamy shares recipes for authentic Malaysian favorites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern adaptations, such as Wok-Fried Spaghetti with Kale. Vivid on-location photography by David Hagerman takes the reader into the spice markets, coffee houses, fishing villages, and kitchen gardens that inspired each recipe. Food photography by Penny De Los Santos bring the recipes to life. Look for a promotion on this title soon. 

Smith & Daughters: A Cookbook (That Happens to Be Vegan) by Shannon Martinez and Mo Wyse is the debut title (first published in Australia last year) from the owners of the celebrated Melbourne restaurant of the same name. Mo works the front of the house and is the marketing brains behind the restaurant and Shannon is the chef. For more information check out our review and recipe post and then enter our contest for a chance to win one of three copies of this title which makes vegan cooking and eating exciting.

Eat More Greens: The Most Inventive Recipes to Help You Eat More Greens by Zita Steyn demonstrates how to incorporate leafy greens, green vegetables, and herbs in new and exciting ways and in any meal. Barley and Mustard Green Risotto, Belgian Endive and Shallot Tarte Tatin, and the Polenta and Swiss Chard Chips with Rich Tomato Sauce (from the cover) will have everyone in the house clamoring for more greens! The South African-born, London-based author completed the Chef's Training Program at the National Gourmet Institute in New York in 2013. She returned to London to host workshops, consults for businesses and hosts supper clubs and classes all on the subject of nutrition. This title was previously released in the UK under the name Good Better Greens and was updated for US market.

The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons by Laura Wright, the blogger behind the Saveur award-winning blog, The First Mess, shares her eagerly anticipated debut cookbook, featuring more than 125 beautifully prepared seasonal whole-food recipes. Simple-to-prepare seasonal vegan recipes with beautiful photographs and enchanting storytelling are delivered in her 125 produce-forward recipes cookbook. Each recipe showcases the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious. This title is also being released in Canada this month and we hope to have a promotion coming up next month.
 
An Avocado a Day: More than 70 Recipes for Enjoying Nature's Most Delicious Superfood by Lara Ferroni goes beyond guacamole! Even most avocado lovers don't know what to do with them beyond adding a slice or two to a sandwich or mashing one into guacamole and I didn't know the health benefits of the avocado myself before reading this book. Seventy simple and delicious tasty recipes for everything from breakfast to dessert, including Avocado Green Curry Noodles; Tequila, Citrus and Ginger Stuffed Avocados; Avocado Waffles;and Avocado Key Lime Pie. The author educates readers on the various kinds of avocados and how to pick them, store them, and even grow them! Home cooks will learn how to make use avocado butter, oil, and honey, and how to incorporate avocados into more meals.
 
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong embraces the no-scrap-left-behind trend with recipes that will surprise and excite you. Refslund, the talented chef and co-founder of NOMA along with Wong, author of Foraged Flavor, provide advice on how to throw away less - from preserving food to creatively using parts of ingredients that people commonly overlook. For example Skillet-Roasted Cauliflower Cores & Leaves with Brie, Broccoli Stems with Lardo & Fresh Coriander Seeds, and Flat Bread and Day-Old Bread Porridge will have us envisioning new ways to decrease waste and utilize more forgotten ingredients. Be sure to enter our contest on this title and read more about the book in our review and author article. 
 
Dinner: Changing the Game by Melissa Clark promises that each of the 200 recipes contained within will deliver one fantastic dish that is so satisfying and flavor-forward it can stand alone - or be paired with a simple salad or fresh bread on the side. The title is organized by main ingredient - chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads. Melissa is one of the authors we have produced a complete recipe index for - from her cookbooks, magazine articles and newspaper columns. Her two NYT newspaper columns, A Good Appetite and What's for Dinner are indexed for our members - two clicks and all the recipes from both columns can be added to your bookshelf. Melissa has a few events scheduled - check to see if she is near you. Read more about this title in our review and recipe post and be sure to enter our contest to win a copy for yourself (134 of our members already have this book on their bookshelf). 

Add a Pinch: Easier, Faster, Fresher Southern Classics
 by Robyn Stone puts fresh ingredients center stage to coax satisfying flavors out of dishes while being a cinch to make. Smart swaps like Greek yogurt for mayo in pimento cheese and cauliflower "rice" put a modern spin on these dishes. I have made many recipes from Robyn's blog - Add a Pinch - and her vanilla and chocolate cake recipes are my go to. I am looking forward to sharing more details about this title in a promotion soon! 
 
In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations. This vegetable-forward cookbook is organized alphabetically and features recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. This is another title that will be the subject of a promotion. Deborah Madison is a must have author and this book happens to be her most beautiful and personal title to date.

Joy the Baker Over Easy: Sweet and Savory Recipes for Leisurely Days by Joy Wilson sets out 125 recipes to tackle any brunch craving - from juices and coffees, to breads, eggs, pancakes, sandwiches, salads, and definitely bacon. All 1,220 recipes from Joy the Baker, the blog, are indexed and can be added to your shelf. Joy's two previous cookbooks, Joy the Baker Cookbook and Homemade Decadence are also indexed and are fan favorites. Joy has a number of events scheduled so be sure to see if she is in your area.

Bake from Scratch is collection of recipes from the first year of the Bake from Scratch magazine which features endless inspiration for home bakers. No, you aren't seeing double - this title was included in the February roundup - but at the last moment the publication date was moved to March 15th. Bake from Scratch is one of my favorite magazines - it is extremely well done and this book is stunning. Why do you need the book if you have the magazine? Such a silly question - it's a book and it is beautiful and will last far longer than a pile of magazines - at least that is my defense. My husband's motion is overruled - I needed this book. 

Sicily: The Cookbook by Melissa Muller gives a tour of Sicily's culinary treasures, from the couscous of Lo Capo and the vines of Mt. Etna to the sea salt of Trapani and the black pigs of Mirto. The book gives foolproof instructions for all the cardinal dishes such as Arancini, Pasta with Sardines, and Swordfish Involtini, but there are also plenty of delicious contemporary recipes, such as Eggplant Parmigiana in a Glass, Butternut Squash Caponata, and Cannoli Millefoglie. It is a gorgeous look into the cuisine and landscape of this beautiful region. 

Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast by Emiko Davies is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. Acquacotta, literally meaning "cooked water", is Maremma's most famous dish, a soup made of slowly simmered tomatoes and onions and poached eggs. There are countless variations and every town has its own. This title is absolutely brilliant with Emiko's vivid storytelling throughout, stunning photographs and tempting recipes - it's a winner. Florentine, Emiko's debut title won my heart (I wrote about it previously) and this book cements that win. Acquacotta is being released in Australia and the US - the cover alone calls me into Acquacotta and I may never return.

Project 258: Making Dinner at Fish & Game
 by Zak Pelaccio and Peter Barrett celebrates Fish & Game, a popular Hudson Valley restaurant. The book delivers a beautiful array of seasonal recipes, profiles of key producers who supply the restaurant, and insight into the processes behind Pelaccio's restaurant. The chef and his staff handcraft many staple ingredients, including fish sauce, vinegars, maple syrup, and prosciutto and explains how the methods and techniques practiced at Fish & Game can be applied to the food that grows wherever you live. I was pleasantly surprised by the exciting and varied recipes this book provides along with the gorgeous photographs. Beautiful enough to be a coffee table book but approachable enough to be used in our kitchens every day. Zak's first title Eat with Your Hands is a keeper and this offering had the assist of talented food writer, Peter Barrett. The authors have a number of events scheduled and we are planning a promotion as well.

The Great Dixter Cookbook: Recipes from an English Garden by Aaron Bertelsen is coming to the US, UK and Australia this month from Phaidon. The Great Dixter Cookbook features seventy simple and delicious seasonal recipes from the kitchen garden at Great Dixter, the historic house and garden located on the borders of Kent and Sussex. Dishes included range from English classics such as chicken and leek pie, apple crumble, and beetroot chutney, to contemporary recipes like crispy kale with sea salt and shakshuka. Dixter was home to the revered and highly influential gardener and writer, Christopher Lloyd, and a number of this book's recipes have been taken from the Lloyd family's personal kitchen notebooks. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. 

La Vie Rustic: Recipes, Tips & Tales for a Sustainable Life in the French Style by Georgeanne Brennan shares recipes driven by the seasons and the outdoors in this lovely title. Paired with beautiful lifestyle photography, this inspiring cookbook weaves together her personal experience, stories, and tips about how to create a sustainable life - one that celebrates the relationship between the land and the table, and among food, family, and friends - no matter where you reside. The prolific Brennan has written an avalanche of titles and I am looking forward to providing you more information on this, her newest offering, in our promotion coming soon. Check to see if the author is in your area as she has a number of events planned.
 
Jack's Wife Freda: Cooking From New York's West Village by Dean and Maya Jankelowitz is another title I am crushing on this month. From the funky green cover with the image of Dean's grandmother to the photographs, recipes and overall cool vibe of this book - I am smitten. Jack's Wife Freda are a pair of wildly popular restaurants that deliver Jewish comfort-food to New York's Greenwich Village. Books like this that make me miss New York even more than I already do. Recipes include Orange Blossom Pancakes, Mustard Seed-Crusted Tofu and Peri Peri Chicken Wings making breakfast to dinner covered. I cannot wait to share more about this quintessential New York cookbook with you in our promotion coming soon. If you love Jewish comfort food, New York, and awesomeness - you will want this book. 

The Baker's Appendix: The Essential Kitchen Companion, with Deliciously Dependable, Infinitely Adaptable Recipes by Jessica Reed is the ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies - with variations that combine to make dozens of desserts. Jessica has a number of events planned in New York and Denver (which I am going to try to attend). A promotion is planned.

Eat This Poem: A Literary Feast of Recipes Inspired by Poetry by Nicole Gulotta features 75 original recipes accompanied by poems from 25 of America's most beloved poets. Nicole is the writer of the popular blog by the same name, Eat This Poem. This is a lovely book that will please the poetry lover, cookbook lover and lover of the written word. Eat this Poem is a lovely read. Nicole has several events planned - check to see if she is in your area and we will be offering a review and contest.
 
Greece: The Cookbook by Vefa Alexiadou is a reissue of the popular Greek author's Vefa's Kitchen. Vefa is one of the masters when it comes to Greek cuisine. Over 650 recipes are shared in this epic collection. We will be sharing a promotion on this title soon (I know we have a lot planned - there are so many fantastic books and we want to share them all with you). Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. As with all Phaidon titles, Greece: The Cookbook will be released in the US, UK and Australia.
 
Pitmaster: Recipes, Techniques, and Barbecue Wisdom by Andy Husbands and Chris Hart is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. A recipe, review and giveaway is promised.
 
Egg Shop: The Cookbook by Nick Korbee is a spectacular collection of recipes from New York City's hot spot in the Nolita neighborhood also called Egg Shop. With a playful, hip vibe just like the restaurant itself, this title will allow you to make these dishes at home that have New Yorkers waiting in line for hours. Every breakfast and brunch item in this book will revive our weekend mornings. Purple Potato Mole Tacos with Bacon and Egg White Cotija, My Shorty (a bloody mary-braised short rib sandwich), Salted Caramel Bacon Bread Pudding and Mile High Black Bottom Pie are all worthy of the pharmacy co-pay for Lipitor refills. You might not live to 90 but you won't care - what a way to go! I will be sharing a full review and promotion on this title.

Bites on a Board by Anni Daulter shows creative hosts how to make the most of their boards and serving platter but also so much more than how to make beautiful presentations. There are some fun recipes as well - Spanish Mini Churros and Melted Chocolate, Roasted Chicken Wings with Dark Chocolate Dipping Sauce, and Red Wine Ice Cream with Fresh Blackberries and Plums. A beautiful book with tasty bites that will up your presentation skills in no time flat.

Whole New You: How Real Food Transforms Your Life, for a Healthier, More Gorgeous You by Tia Mowry journals the actress and Cooking Channel star's nightmare with endometriosis, a painful disease that affects one in ten women. After surgeries and advice from doctors, Tia radically change one of the most basic elements of her life: her diet. By ditching the dairy and the refined sugars and processed foods, Tia found her way to a pain-free world and a successful pregnancy. This book shares a ten-day menu plan to jumpstart your health, more than 100 tasty recipes, lighter versions of your favorite comfort food recipes, including "Buttermilk" Fried Chicken and Crispy Collard Chips and more. Jennifer Perillo who wrote Homemade with Love helped develop some of the recipes in this title.

Roadfood, 10th Edition: An Eater's Guide to More Than 1,000 of the Best Local Hot Spots and Hidden Gems Across America by Jane and Michael Stern marks the 40th anniversary of the first edition which came out in 1977. This edition includes 1,000 of America's best local eateries along highways and back roads, with nearly 200 new listings, as well as a brand new design that provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. 

Punches by Jessie Kanelos Weiner is inspired by the bright fruit flavors and tropical spices of the French Caribbean. This festive little volume will change the way you mix cocktails to beat the heat this summer and will help you ring in the winter holiday season in style!
 
The Roasted Vegetable, Revised Edition: How to Roast Everything from Artichokes to Zucchini, for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads by Andrea Chesman is back to show home cooks, vegetable lovers (and haters), and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection. With 175 recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of fuss. This edition shares full color photographs.

Savage Salads: Fierce Flavors, Filling Power-ups by Davide Del Gatto and Kristina Gustafsson from the London-based culinary duo, believes that salads should taste amazing, look beautiful, and leave you full. Their recipes prove that salad can be much more than a simple side dish; these salads are enticing, wholesome, filling, and packed with protein. With over 50 salad recipes as well as 20 dressings and dips, Savage Salads has something for everyone, from the quinoa enthusiast to the dedicated carnivore.  This book was published in the UK in 2016.

Posh Rice: Over 70 Recipes for All Things Rice by Quadrille Publishing was released in the UK and US this month. I reviewed this title for Sunday Supper Movement and made the Avgolemono Soup which was so easy and so tasty (and quite beautiful if I do say so myself). I particularly love the international recipes such as a Halloumi & Harissa Tabbouleh, Coconut Rice & Thai Beef, and a Congee & Crispy Five-Spice Tofu are a few examples. My husband is an avid rice fan so this book will get a workout in my kitchen.
 
The Viennese Kitchen: Tante Hertha's Book of Family Recipes by Monica Meehan and Maria Von Baich is based on the original notebook and recipe journal of a 1900s baroness. With over 100 original recipes, all of which have been tested and brought up to date for the modern cook, it is not only a wonderful collection of recipes but also a fascinating look at the life of a Viennese family. This is a reprint edition of a prior release and is truly lovely. I love a cookbook that while being a beautiful provides a look into the past.

The World's Best Superfoods by Lonely Planet Food explores which super ingredients will boost your energy, stave off illness, reduce your chance of diseases, make your hair shine, your skin glow and turbocharge your brain power. Better still, learn how to harness the benefits for yourself with a myriad of tasty recipes from around the world, all containing naturally nutrient-rich ingredients that will improve your energy, digestion, heat, immune system, and longevity.
 
The World's Best Spicy Food: Authentic recipes from around the world by Lonely Planet Food explores the cultures behind the planet's spiciest dishes, from Thai som tom, Indian dahl, and Korean kimchi, to Peruvian ceviche, Caribbean curries, and Nashville hot chicken. And it doesn't stop with chilies - there are pungent, sinus-clearing recipes with wasabi, mustard, horseradish, cinnamon, paprika, mace, piccalilli, and black, white, pink, and Sichuan pepper. 
 
Corn: a Savor the South® Cookbook by Tema Flanagan is a treasury of fifty-one recipes which demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round.
Fruit: a Savor the South® Cookbook by Nancie McDermott collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly-Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. 

Éclairs: Easy, Elegant and Modern Recipes by Christophe Adam is a vibrant guide to creating the perfect elegant éclair with over 500 step-by-step process photos. Christophe Adam is one of Europe's top pastry chefs and owns L'Eclair de Génie with 15 locations worldwide. I have mixed feelings about single subject cookbooks - I either love them or I leave them. When a single subject is handled correctly with in-depth instruction and variations, it is wonderful - and this book is indeed wonderful. A friend recently self-published a book Cannelés de Bordeaux: Make them at Home and that is another example of taking a sometimes complicated subject and making it totally approachable for the home baker. Éclairs is beautifully done and will open your mind to conquering other creations usually only purchased at the finer pâtisseries.
 
The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond by Brian Bartels delves into the history of this classic drink. (Did Hemingway create it, as legend suggests? Or was it a Parisian bartender?) With more than 50 eclectic recipes, gathered from top bartenders around the country, Bartels, beverage director for the beloved West Village restaurants Jeffrey's Grocery, Joseph Leonard, Fedora, Perla, and Bar Sardine, has written the Bloody Mary bible. 

A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by Editors of Martha Stewart Living has 130 foolproof recipes that showcase the many ways newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs.  This title includes a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, 

Bone Soup and Flipped Bread: The Yemenite Jewish Kitchen by Sue Spertus Larkey was released last month in Israel and the US this month. The title shares beautiful photographs, both modern and archival and presents the history, little-known culinary heritage and food traditions of the over two-thousand-year-old Yemenite Jewish community, as well as the changes that followed immigration to Israel in the 1950's. A chapter on the indispensable Yemenite larder is followed by three sections devoted to everyday recipes and recipes for foods that traditionally accompany life-cycle events and holidays. These are prefaced by descriptions of the many colorful customs central to the celebrations, Yemenite cooks personal stories, tips and above all, their deep desire to preserve their beloved food heritage.
 
Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers by Rossella Rago, creator and host of Cooking with Nonna TV, delivers a culinary journey through Italy with featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers. Learn to make fresh homemade pasta, handcrafted Spaghetti with Meatballs, and decadent Four-Cheese Lasagna with easy-to-follow step-by-step instructions and photographs,

Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season by Brigid Washington presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture, but available everywhere. Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlighting seasonal ingredients! It's already a winner as all my favorite ingredients are mentioned in the title - especially rum! Yo-ho-ho.

Clara Cakes: Delicious and Simple Vegan Desserts for Everyone! by Clara Polito is packed to the brim with easy and delicious vegan dessert recipes to make at home. Clara began baking at age 12, selling her cakes at DIY punk shows and baking competitions. Now, as a teenager, her self-run company Clara Cakes is all over Los Angeles - catering events, providing sweets and treats to stores across the city, and still popping up at punk shows.

Buttercream Basics: Learn the Art of Buttercream Decorating by Carey Madden is a concise, comprehensive and easy-to-follow guide offers all the information you'll need to get started - from invaluable instructions on decorating fundamentals and techniques to over 360 step-by-step color photographs. Robert Rose, the publisher of Éclairs mentioned above, is also the publisher of this title and while I haven't seen Buttercream, I have reviewed Éclairs and it is fantastic. 

Dig • Shuck • Shake: Fish & Seafood Recipes from the Pacific Northwest  by John Nelson shares stories of growing up on the docks and his practical techniques for preparing and cooking a variety of seafood in Pacific Northwest style with recipes reflecting kitchens from Scandinavia, Asia, Germany, South America.

Ducksoup: The Wisdom of Simple Cooking by Clare Lattin and Tom Hill is the debut cookbook from the chefs of London's popular restaurant Ducksoup, featuring more than 130 seasonal, simple, clean recipes. Released last year in the UK, it was named a Book of the Year in London's Observer, Telegraph and Spectator. I should have a copy of this title soon to provide more information and a promotion as well. 

Cooking with Super Grains by Joanna Farrow teaches us how to cook with quinoa, millet, chia, kamut, spelt, wild rice, flax, and more. Find out what all the buzz is about and how best to incorporate these healthful super grains into your diet.
 
Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis, the creator of the popular farm-to-table blog of the same name builds on her success with this beautiful, simple, seasonally driven cookbook, featuring more than 100 inventive and delicious whole-foods recipes and dozens of color photographs. 

Eating Korea: Reports on a Culinary Renaissance by Graham Holliday, journalist, world traveler, and avid eater, unearths the real food eaten by the locals of Korea. Holliday, who also penned Eating Vietnam, sought out the most delicious dishes in the most authentic setting - even if he has to prowl in back alleys to find them and convince reluctant restaurant owners that he can handle their unusual flavors to deliver a vibrant tour through one the world's most fascinating cultures and cuisines. 

Entertaining in the Country: Love Where You Eat: Festive Table Settings, Favorite Recipes, and Design Inspiration by Joan Osofsky and Abby Adams serve up an array of inspiring seasonal parties hosted by food professionals and home cooks. These gatherings range from an intimate houseguest breakfast to a large harvest party. The book includes menus with sixty easy-to-prepare dishes and drinks, such as a tantalizing rhubarb spritzer, falafel with dipping sauces, a savory chicken potpie, and ginger cookies. Throughout are ideas for setting festive tables, floral choices, and decorative touches, as well as how to create a functional kitchen and well-stocked pantry. A list of sources of regional markets carrying local products rounds out this go-to entertaining guide.

Feast: Recipes and Stories from a Canadian Road Trip by Lindsay Anderson and Dana VanVeller has more than 80 contributors - including farmers, grandmothers, First Nations elders, and acclaimed chefs and the authors themselves - that have shared over 90 of their most beloved regional recipes. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks. This title is being released in Canada and the US.
 
Fast Mama, Slow Cooker by Brenda Stanley, Suzie Roberts, Kristena Eden, Annalise Thomas, Christi Silbaugh, Michele Vilseck, Carlene Duda and Lyuba Brooke helps those with a busy schedule to enjoy a home-cooked meal that tastes like they spent hours preparing it! With these slow cooker favorites, all it takes is a little prep work and advance planning to come home to a delicious dinner that's healthy and full of flavor. 
 
Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season by Patricia Tanumihardja shares the secrets of vegetarian and vegan Asian cooking - how to blend flavors, textures, aromas and colors - to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy. We are indexing this title and will be sharing a worldwide promotion soon.

Stacy Lyn's Harvest Cookbook by Stacy Lyn Harris, co-host of The Sporting Chef, shares her tips and more than 100 recipes for food from the garden, pasture, woods, and water. With nine mouths to feed on a daily basis, the Alabama chef keeps it simple, but doesn't skimp on elegance. Her seven kids enjoy homegrown food, prepared beautifully and sustainably thanks to a few chickens in the back, a year-round kitchen garden, milk from a dairy farmer just outside of town, and locally-sourced free-range meats. Always served up in Stacy Lyn's rustic-refined style, her dishes are classic Old South, but with a fresh, healthy, beautiful twist. 

Harvest: 180 Recipes Through the Seasons by Emilie Guelpa is divided up by season, showcasing more than 180 delicious recipes using produce when it's at its best. Previously released in Australia last October it is accompanied by stunning photographs and evocative watercolor illustrations by the author. The recipes are simple yet sophisticated. Harvest will inspire you to build delicious seasonal feasts for any occasions in the year. 

Ethiopian Feast: The Crown Jewel of African Cuisine by Mulunesh Belay, Merrill Peterson and Carol Yoon is the first comprehensive guide to making Ethiopian cuisine in the modern kitchen. The author, Mulunesh Belay, is a chef, teacher and owner of an iconic restaurant, who has brought the joys of Ethiopian cuisine to the Pacific Northwest for more than a decade and whose offerings have been praised by the press as "impressive" and "addictive." In this title she shares her secrets in 78 original recipes. Mulunesh shows readers how to make all the country's classic dishes, including a foolproof method for making the flatbread known as injera, as well as her own signature Northwest fusion offerings, all with techniques adapted for the modern kitchen. 

Good Clean Food: Super Simple Plant-Based Recipes for Every Day by Lily Kunin shares plant-based recipes for irresistibly clean, wholesome food. With Lily's less-is-more approach, you'll learn how to create nourishing dishes, bowls, salads, smoothies, and more using gluten- and dairy-free ingredients. Her delicious recipes are complemented by the same vibrant, textured, and stunning photography that has become a trademark of her popular site Clean Food Dirty City.

Fresh: Simple, Delicious Recipes to Make You Feel Energized! by Donal Skehan delivers a cookbook jam-packed with healthy, fresh recipes that are as nourishing and energizing as they are delicious. Television and YouTube sensation, Skehan, believes in maximizing health and energy through the enjoyment of flavorful, nutrient-packed food. We will be sharing a full review and promotion on this title soon. This book was published in the UK & Ireland in 2015.

Food Fights & Culture Wars: A Secret History of Taste by Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation.
 
Hungry for France: Adventures for the Cook & Food Lover by Alexander Lobrano is a culinary tour of some of the most alluring inns, food producers, restaurants, and winemakers of France, with more than seventy-five recipes updating classic regional dishes. This is a reissue of the 2014 title.

Hello, My Name Is Ice Cream: The Art and Science of the Scoop by Dana Cree shares more than 100 recipes for ice cream flavors and revolutionary mix-ins from the James Beard-nominated pastry chef. This title explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro (my son also feels like he is a pro - recently he told me that the new ice cream treat I bought was a downgrade - he is headed for a career as a critic). This is one of the best ice cream books I've come across - wth Dana's help you will be churning out treats this summer like a pro with fun flavors such as Burnt Honey, Bourbon Butterscotch, Cinnamon Basil and Donut! Sherbets, Frozen Yogurt, add-ins and composed scoops are also included. We will be sharing a full promotion on this title so please check back for more information.

Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes by Amy Kaneko demystifies Japanese home cooking in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. 

My Modern Indian Kitchen: Over 60 Recipes for Home-Cooked Indian Food by Nitisha Patel is a collection of foolproof Indian recipes offering ideas for Street Food and Snacks, Curries, Foods for Feasts, Vegetarian Dishes, Rice, Chutneys, and Raitas, as well as lightly spiced, often fruity Desserts. We will be doing a full promotion on this title. 

Nature's Larder: Cooking with the Senses by Daniel de la Falaise is a reissue of the 2015 title. This cookbook combines the farm-to-table appeal of Alice Waters with the French escapism of Patricia Wells. It will satisfy those who aspire to the lifestyle fantasies of Kinfolk magazine and follow chefs like Dan Barber and David Kinch. I ordered this title and look forward to delving into it further.  
 
Our Sweet Basil Kitchen: Fresh Twists on Family Favorites With Recipe Mashups and Unique Flavor Combinations by Cade Cheney and Carrian Cheney collects more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. Their innovative dishes will elevate and reinvigorate your everyday recipes and impress your friends and family. The recipes in this title are exclusive to the book and aren't duplicates of those found on their Our Sweet Basil blog. 

Nourish Bowls: Simple and Nutritious Balanced Meals in a Bowl by Quadrille Publishing is being released in the US and UK this month. This title teaches you everything you need to know to build a nourish bowl with a leafy greens base, raw or cooked vegetables or fruits, a protein-rich element along with some healthy fats to keep the carbs to a minimum and then top with a final extra flourish in the form of a dressing, seeds or berries.

Muffins & Biscuits: 50 Recipes to Start Your Day with a Smile by Heidi Gibson features 50 recipes for tender-on-the-inside, crunchy-on-the-outside biscuits and melt-in-your-mouth muffins as well as an irresistible assortment of flavored butters, sauces, and preserves. Featuring sweet and savory varieties and exciting new flavor combinations - think Quinoa Muffins with Cheddar, Apples, and Rosemary or Orange Zest, Ham, and Thyme Biscuits - bakers of all skill levels will delight in these fresh twists on classic treats. Packed with tips and tricks, from making delectable pancakes with muffin batter to turning leftover biscuits into bread pudding, this collection of recipes takes time-tested breakfast favorites to an entirely new level of deliciousness.
 
Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen by Robin Robertson is the ultimate DIY pantry book with easy recipes to stock a home pantry. Enjoy milks, cheeses, bacon, burgers, sausages, butter, and vegan Worcestershire sauce in your favorite dishes, and then try delicious recipes using the staples. Sample Bahn Mi, Sausage Biscuits, Meaty-Cheesy Pizza, Milk Shakes, Jambalaya - even Jerky and Lemon Meringue Pie. With more than150 recipes and 50 color photos.
 
Lola's: A Cake Journey Around the World: 70 of the Most Delicious and Iconic Cake Recipes Discovered on Our Travels by Lola's Bakers and Julia Head is being released in both the UK and the US this month. This beautiful book features 70 popular cakes from across the globe, brought to you by London's famous bakery. From American and Middle Eastern delicacies to European delights - bake your way across the continents with this exciting range of recipes. Look for a promotion on this title soon!
 
Pulse Revolution: 150 superfood vegetarian recipes you can flex for vegans & omnivores by Tami Hardeman introduces the power of pulses - lentils, dry peas, beans, and chickpeas - and draws on culinary traditions from around the world to create healthy meals. The 150 vegetarian recipes are nutritious and satisfying, and have flexible options for vegans and meat-eaters.
 
Perfect for Pesach: Passover recipes you'll want to make all year by Naomi Nachman and Miriam Pascal shares her popular recipes from over two decades of cooking and catering for Passover. This book presents easy recipes that use innovative flavor combinations to create fabulous gourmet meals to enhance your holiday table.

A Really Big Lunch: Meditations on Food and Life from the Roving Gourmand by Jim Harrison shares the author's legendary gourmandise on full display. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews. Between the lines the pieces give glimpses of Harrison's life over the last three decades. 

Real Mexican Food: Authentic recipes for burritos, tacos, salsas and more by Ben Fordham and Felipe Fuentes Cruz aims to deliver everything that is exciting and fresh about Mexican food to the people of Britain with their restaurant, Benito's Hat. This title was previously released in the UK in 2012.  Ben Fordham and Mexican chef Felipe have created a cookbook offering their favourite dishes from the restaurants, plus many more from Felipe's collection of authentic recipes

MeatLess: Transform the Way You Eat and Live -One Meal at a Time by Kristie Middleton offers concrete rationale and easy steps for reducing animal products. Kristie Middleton, senior food policy director for The Humane Society of the United States, shares inspirational stories from people who've lost weight, reached their health goals, helped animals, and improved their environmental footprint through plant-based eating. Along with its delicious, satisfying recipes that anyone can make, this title offers tips and tricks for overcoming common barriers to diet change and how to make a better lifestyle stick - such as easy food swaps, where to dine out, and how to set and meet your goals.

The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes
  shares 100 of Britain's food heroes' most beloved recipes. I am loving this beautiful book - you can read more about it in the UK section below.

Cocktails of the Movies: An Illustrated Guide to Cinematic Mixology
by Will Francis and Stacey Marsh takes a journey through Hollywood's lifelong love affair with cocktails, celebrating the greatest characters and their iconic drinks through original illustrations and easy-to-follow recipes. From Marilyn's Manhattan in Some Like It Hot to The Dude's White Russian in The Big Lebowski, there's something for everyone. Each cocktail is accompanied by the recipe, method, a history of the drink and a synopsis of its scene in the movie alongside full-color original artwork. This title is also being released in Germany.

In Bread: 70 Brilliant Sandwich Recipes by Lucy Heaver and Aisling Coughlan is being released in the US and Australia this month. A smart and simple cookbook that celebrates eighty classic and much-loved sandwich recipes from around the world as well as homegrown favorite - and includes bagels, baguettes, wraps, flatbreads and toasties. Every country has its own variation - this title will take you around the world, one delicious doughy bite after another, from the mighty Philly Cheesesteak, to the hearty Ploughman's to the humble PB&J. 

Bowls!: Recipes and Inspirations for Healthful One-Dish Meals by Molly Watson features flavorsome combinations of nutritious grains, proteins, vegetables, a sauce, and something crunchy (the best part). It's a casual, satisfying way to eat lunch or dinner, and a delicious way to serve up healthy superfoods and probiotics. What makes this title different is that it offers a comprehensive strategy for tackling this fun new way to eat, including 26 full recipes perfect for bowls plus 90 recipes for mix-and-match components. And it leads with visual inspiration in the form of a photographic matrix of ideas, making this handy volume an ideal go-to for weeknight cooks and healthy eaters.
 
 
CANADA
 
Feast: Recipes and Stories from a Canadian Road Trip by Lindsay Anderson and Dana VanVeller has more than 80 contributors - including farmers, grandmothers, First Nations elders, acclaimed chefs and the authors themselves - that have shared over 90 of their most beloved regional recipes. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks. This title is being released in Canada and the US.
 
Vij: A Chef's One-Way Ticket to Canada with Indian Spices in His Suitcase by Vikram Vij reveals the story of Vikram Vij, one of Canada's most celebrated chefs and entrepreneurs. Co-owner of the world-famous Vij's Restaurant in Vancouver, his story is a true rags-to-riches tale of a college dropout from northern India who made it to Europe's temples of high cuisine, then with a one-way ticket bound for Canada, found fame serving some of the world's most transcendent Indian cuisine. Vij's books are spectacular and I am looking forward to this memoir. This title is being released both in Canada and the US.
 
The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons by Laura Wright, the blogger behind the Saveur award-winning blog, The First Mess, shares her eagerly anticipated debut cookbook, featuring more than 125 beautifully prepared seasonal whole-food recipes. Simple-to-prepare seasonal vegan recipes with beautiful photographs and enchanting storytelling are delivered in her 125 produce-forward recipes cookbook. Each recipe showcases the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious. This title is also being released in the US. We hope to share a promotion.

 
UK


The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes
 shares 100 of Britain's food heroes most beloved recipes. Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, Mary Berry, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more. It is a celebration of the breadth, creativity and richness of Britain's food culture. This book is also being released in the US.

Have Your Cake and Eat It: Nutritious, Delicious Recipes for Healthier Everyday Baking by Mich Turner, cake decorator to the queen, shows us the nutritious (yet always delicious) side of sweets.  Her delicious recipes, which include cakes, cookies, and cupcakes, offer healthier choices with substitutions for refined sugar and the addition of superfoods. Savor Date, Banana & Peanut Butter Muffins, Lemon Polenta Cake with Strawberry Compote, Carrot Cake with Orange Cream Cheese Frosting & Walnut Praline, and other delicious desserts - all guilt free. This title was released in the UK this month and is coming to the US in April. 
 

Falafel Forever: Nutritious and tasty recipes for fried, baked, raw, vegan and more! by Dunja Gulin delivers recipes for the ultimate in light fast food. Middle Eastern falafel have become a universally adored comfort dish, which uniquely manage to bridge the gap between healthy and delicious fare. Learn to make best-ever falafel with tips and tricks, and this creative collection of recipes for fried, baked, and full on falafel meals. 

Posh Rice: Over 70 Recipes for All Things Rice
 by Quadrille Publishing was released in the UK and US this month. I reviewed this title for Sunday Supper Movement and made the Avgolemono Soup which was so easy and so tasty (and quite beautiful if I do say so myself). I particularly love the international recipes such as a Halloumi & Harissa Tabbouleh, Coconut Rice & Thai Beef, and a Congee & Crispy Five-Spice Tofu as a few examples. My husband is an avid rice fan so this book will get a workout in my kitchen.

The Great Dixter Cookbook: Recipes from an English Garden by Aaron Bertelsen is coming to the US, UK and Australia this month from Phaidon. The Great Dixter Cookbook features seventy simple and delicious seasonal recipes from the kitchen garden at Great Dixter, the historic house and garden located on the borders of Kent and Sussex. Dishes included range from English classics such as chicken and leek pie, apple crumble, and beetroot chutney, to contemporary recipes like crispy kale with sea salt and shakshuka. Dixter was home to the revered and highly influential gardener and writer, Christopher Lloyd, and a number of this book's recipes have been taken from the Lloyd family's personal kitchen notebooks. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Greece: The Cookbook by Vefa Alexiadou is a reissue of the popular Greek author's Vefa's Kitchen. Vefa is one of the masters when it comes to Greek cuisine. Over 650 recipes are shared in this epic collection. We will be sharing a promotion on this title soon. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Nourish Bowls: Simple and Nutritious Balanced Meals in a Bowl by Quadrille Publishing is being released in the US and UK this month. This title teaches you everything you need to know to build a nourish bowl with a leafy greens base, add raw or cooked vegetables or fruits, include a protein-rich element along with some healthy fats, keep the carbs to a minimum and then top with a final extra flourish in the form of a dressing, seeds or berries.
 
Tapas: Classic Small Dishes from Spain by Elisabeth Luard is being re-issued in the UK this month. The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, chicory and blue cheese, mushrooms with garlic and rosemary, broad beans with ham, tortilla, pickled sardines, lamb ribs with paprika, beef in red wine, croquettes, empanadas and many, many more. 

St. Andrews Pubs by Gregor Stewart shares the tales of the pubs within the boundaries of the medieval town centre in St. Andrews, each offers its own long and unique history. Discover the tales behind the names, explore the town's best '19th holes', where golf legends of the past and present have enjoyed a drink, or relax in the basement bar where Prince William and Kate Middleton famously courted. From the traditional, such as the Central, a long established pub with a large central bar, to the modern, such as the Rule, providing contemporary facilities within a historic building, St Andrews has pub to suit everyone.

Sourdough by Casper Andre Lugg and  Martin Ivar Hveem Fjeld begins with the basic process and then contains 15 further recipes with clear step-by-step instructions and beautiful 4-colour photography throughout. The content is suitable for those with no prior experience of sourdough as well as those keen to expand their baking repertoire and also shares a foreword by Vanessa Kimbell, founder of The Sourdough School.

River Cottage Easy by Hugh Fearnley-Whittingstall has worked out the winning combinations - salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream. Hugh has used this simple formula to create more than 175 inspiring recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives and more. With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Easy cooking with three delicious ingredients. It really is that simple.

River Cottage Light and Easy Healthy Recipes for Every Day by Hugh Fearnley-Whittingstall delivers 170 wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating. With striking photography from Simon Wheeler, this beautiful book provides solutions to creating the most nourishing and healthy of meals as quickly and easily as possible. This title was previously released in 2014.

Bake: 125 Show-Stopping Recipes, Made Simple by Lorraine Pascale  promises her best bakes ever. From Courgette, Lemon and Pistachio Drizzle Loaf to Coffee Eclairs with Espresso and Hazelnut Cream, this book is a delicious collection of simple and sophisticated recipes that will take your baking to the next level. The celebrity baker's friendly and thorough guidance makes it easy to master impressive celebration cakes, such as Naked Pecan and Popcorn Layer Cake, Chocolate Layer Cake with Toasted Meringue and Fraisier Cake with Port, Strawberries and Almonds. Whisk, knead, dust and drizzle your way to sweet success with 125 irresistible recipes.

Egg (Object Lessons) by Nicole Walker is one of the series of short, beautifully designed books about the hidden lives of ordinary things. This title maps curious eggs across times, scales, and spaces, Egg draws together surprising perspectives on this common object - egg as food, as art object, as metaphor and feminist symbol, as cultural icon.
 
I Love India: Recipes and Stories from City to Coast, Morning to Midnight, and Past to Present by Anjum Anand is the author's eighth book wherein she presents her absolute favourite dishes from all over India. This is her tribute to her homeland, to its extraordinary food culture, drawn from its diverse regions as well as from a host of traders, settlers and immigrants over the years. Anjum offers her personal collection of the most authentic recipes she has gathered over years of travelling throughout the regions of India. This title will be released in the US in September.

The Hairy Bikers Blood, Sweat and Tyres: The Autobiography by Hairy Bikers and Dave Myers is the book fans have been waiting for - the autobiography! The duo met over a curry and a pint on the set of a Catherine Cookson drama, and they knew they would be firm and fast friends for life. From deserts to desserts, potholes to pot roasts, the nation's favourite cooking duo reveals what's made their friendship such a special and lasting one. They've eaten their way around the world a good few times, but have never lost sight of what matters: great friends, great family and great food. In this heartwarming memoir of friendship and hilarious misadventure, Si and Dave take you on the ride of their lives.
 
Cook Japan, Stay Slim, Live Longer by Reiko Hashimoto explores the benefits of the Japanese diet - slim physique, stable blood sugar, increased joint flexibility and a longer lifespan - and provides an insight into key Japanese fresh and store cupboard essentials. Debunking the myths surrounding the complexity and accessibility of Japanese food, the 100 recipes included here are constructed with easy to follow instructions and vary from basics to technically complex, perfect for all those wishing to perfect the art of Japanese home cooking. Beautiful photography from Jodi Hinds complements Reiko's recipes and introductions. 

Beans: A History by Ken Albala is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Thgis book was published in the USA in 2007.

Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You'll All Enjoy by Lizzie King is the cookbook every health-conscious parent needs in their life. Nutritional health coach and mum of three Lizzie King knows how tough it can be to feed a family, fast, and keep them healthy: lack of time, fussy eaters and weaning babies can make any alternative to cooking from scratch seem tempting. We are working on a full review and promotion soon.
 
A Simple Table: Recipes and rituals for a life in balance by Chi-San Wan and Natali Stajcic is about a shared love for a natural, balanced and sustainable way of living, good food and drink, and the simple measures we can take to have a healthier body and mind. Chi and Natali's easy recipes are brimming with beautiful flavours and full of fresh, whole foods that provide energy for the challenges of modern life. Gently guiding you towards ingredients that nourish your body, nothing is 'forbidden'; rather their focus is on eating uncomplicated, healthy, natural food. In addition to the recipes, the book offers rituals that instil calm within a busy daily routine; from natural beauty and tips for sleeping, to gentle movement, meditation and daily gratitude.
 
Amazing Edible Seeds: Health-boosting and delicious recipes using nature's nutritional powerhouse by Vicki Edgson and Heather Thomas sets out the origins, nutritional make-up and health benefits of 20 seed varieties before exploring their diverse and delicious culinary uses. With more than 50 recipes that demonstrate the amazing versatility of these small, nutrient-packed ingredients.

Home Cook: Over 300 Delicious Fuss-Free Recipes by Thomasina Miers is an inspiring guide for the home cook, about enjoying good food any day of the week. Thomasina Miers, founder of Wahaca and Guardian Weekend cook, has collected her most-loved recipes; recipes that she has fed her friends and family at her always busy kitchen table, recipes made up of family classics or food inspired by her travels and her favourite food-writers and chefs. And she has made these gorgeous recipes achievable, time-friendly and fuss-free. Find out more about this book in our review and recipe post and be sure to enter our giveaway for UK members.
Market Vegetarian: Easy recipes for every occasion by Ross Dobson proves that vegetarian food doesn't have to be labour-intensive or dull. Cooking with fresh, organic produce is healthy and simple. This title was previously released in 2008 and indexed for our members.

 

 

 

AUSTRALIA

Coastline: The Food of Mediterranean Spain, France and Italy
 by Lucio Galletto and David Dale is being released in Australia this month and in the US in May. Despite having different cultures and dialects, Spain's east coast, France's south coast and Italy's west coast all have in common one thing: a love for food. Lucio Galletto and David Dale's book is a collection of stories, debates, beautiful images and delicious Mediterranean recipes covering salads, pasta sauces, pizza and pies, soups and stews, feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent. Each recipe is inspired by traditional dishes plucked straight from Mediterranean towns and communities. Learn to cook up Pizza al'Andrea which is topped with tomatoes and anchovies; Pisciarada (Potato and parmesan pie); Suquet of shrimp with toasted almond sauce (fish stew from Costa Brava); Red mullet with potatoes and onions (Cassis); and Bunuelos (bunyols/beignets/zeppole) donuts with aniseed.

Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast by Emiko Davies is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. Acquacotta, literally meaning "cooked water", is Maremma's most famous dish, a soup made of slowly simmered tomatoes and onions and poached eggs. There are countless variations and every town has its own. This book is absolutely brilliant with Emiko's vivid storytelling throughout, stunning photographs and tempting recipes - it's a winner. Florentine, Emiko's debut title won my heart (I wrote about it previously) and this book cements that win. Acquacotta is being released in the US as well.
 

It's Always About the Food by Monday Morning Cooking Club comes to Australia and New Zealand this month. Fans of the ever popular club's first titles The Food, the Stories, the Sisterhood and The Feast Goes On, of which I am one, can rest easy - more delicious recipes are headed our way. This stunning third book is 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. The club's new book makes it way to the States in June! 

Phillippa's Home Baking by Phillippa Grogan and Richard Cornish shares more than 140 reliable recipes from Australia, New Zealand and beyond, gathered from family, friends and her travels. What's more, she hands on her precious baking wisdom, from baker to baker, to guarantee you'll enjoy all the rewards of successful home baking for your loved ones. I ordered this title and just received it - absolutely gorgeous with stunning photographs. Recipes for Indonesian Spiced Layer Cake, Pine Nut Cheesecake and Spanish Almond Cake with Pistacio and Honey Cream are some of the unique recipes in this title. Released last month in hardcover, it is being released this month in paperback form. 

From Mother to Mother: Recipes from a Family Kitchen by Lisa Faulkner was inspired from the idea of passing on favourite dishes to the next generation that was the focus of her first book. The author asked friends and family what they liked to cook and eat: what their fallbacks are, their comfort dishes, the meals they make for their families when time is short. She then tweaked, rewrote, added and played around with their ideas resulting in a book with many mothers' best recipes.

A Simple Table : Fresh and Fabulous Recipes for One Pot, Two Bowls, Four Plates or Many Platters by Michele Cranston shares over 100 recipes based around the occasions when we gather to eat, A Simple Table has a recipe for every occasion. From one-pot cooking or a quick and easy midweek meal in a bowl, to a relaxed, weekend family meal on platters around the kitchen table, or celebratory feast of share plates and side dishes followed by sweet baked treats or dessert. The recipes are contemporary, uncomplicated and fresh, using accessible and interesting ingredients in clever combinations, to create amazing tastes, textures and flavours. Throughout, there are notes that link to other recipes in the book, or give quick tips, shopping lists or ingredient information.

In Bread: 70 Brilliant Sandwich Recipes by Lucy Heaver and Aisling Coughlan is being released in the US and Australia this month. A smart and simple cookbook that celebrates eighty classic and much-loved sandwich recipes  from around the world as well as homegrown favorite - and includes bagels, baguettes, wraps, flatbreads and toasties. Every country has its own variation, this title will take you around the world one delicious doughy bite after another, from the mighty Philly Cheesesteak, to the hearty Ploughman's to the humble PB&J. I just wished they had given it a slightly different title.

My Kind of Food
by Valli Little delivers 100 all-new recipes from one of Australia's most trusted and inspirational cooks. The author of 10 bestselling cookbooks, and for many years the food director of the popular and influential delicious. magazine, Valli's recipes have inspired a generation of home cooks to be more adventurous in the kitchen. In this title, Valli shares recipes that she has cooked time and again to share with the people she loves - recipes that are perfect for simple midweek meals and lazy Sunday suppers; slow-cooked sensations that will have you begging for seconds; dishes that burst with colour and flavour, making the most of incredible seasonal produce; as well as a wicked selection of Valli's signature cakes and favourite chocolate-inspired desserts.

Ultimate Slow Cooker: Over 100 New and Delicious Recipes from the Queen of Slow Cooking by Sally Wise shares 100 new recipes from the including flavour-packed recipes for soups, mains - beef, lamb, chicken, pork, goat, seafood and vegetarian - and delectable desserts. Many recipes also include optional accompaniments to create while the slow cooker works its magic, so you can either keep a dish simple or style it up. So let Sally show you how to save time.

The Energy Guide: A Step-by-Step Guide to Finding the Energy you Need to Flouish by Libby Weaver shows how to reboot your diet, improve your sleep, understand your hormones, reduce your stress and manage the demands on your time. She also provides over 100 recipes and meal ideas packed with energy-giving goodness.

Happy & Whole: Recipes and Ideas for Nourishing Your Body, Home and Life by Magdalena Roze shares recipes divided into chapters based on the weather and the kinds of foods we crave in those environments - sushi, seafood and cooling sorbets in humid weather; soups, stews and warm desserts in cloudy/cool weather; and fresh salads and smoothies in sunny weather. Scattered between the recipes are spreads on living naturally as possible, covering everything from Magdalena's food philosophy, to DIY beauty tips, simple decorating ideas, and natural cleaning products.

I Quit Sugar: The Ultimate Chocolate Cookbook
by Sarah Wilson and her IQS team who taught the world to quit sugar in eight weeks and then went on to teach everyone how to cook delicious essentials, simply. In this new title, Sarah incorporates her mindful, sustainable and economical practices to ditch the guilt and show how to quit sugar without also quitting chocolate. Here, she's compiled fructose-free recipes for the family, individuals and our little people. 
 

NEW ZEALAND

Essential Annabel Langbein, Volume One: Savory: Best-Ever Meals for Busy Lives by Annabel Langbein will be released this week in New Zealand. This title marks Annabel's 25th book and is an essential contemporary, authoritative and comprehensive kitchen companion for today's home cook. A whopping 320-page treasury of easy but delicious savoury recipes (650 of them!) illustrated with full-colour photography and accompanied by an encyclopedia of tried-and-true cooking tips. Annabel has a number of events scheduled throughout New Zealand to promote this title. Be sure to enter our contest open to Australia and New Zealand members and read our review and recipe post for more information. Later this year, we will be offering a promotion in the UK and US when the book is also published in those countries.

It's Always About the Food by Monday Morning Cooking Club comes to Australia and New Zealand this month. Fans of the ever popular club's first titles The Food, the Stories, the Sisterhood and The Feast Goes On, of which I am one, can rest easy more delicious recipes are headed our way. This stunning third book is 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. The club's new book makes it way to the states in June!

 

GERMANY

Beyond the Plate: Top Food Blogs from Around the World by Daniela Galarza is being released in Germany and the UK this month and in the US next. This gorgeous book brings 30 of the world's top food bloggers together in one place. Q&As with each blogger, photographs, recipes and a whole lot of awesome is packed into this title. One of my favorite people, Meike Peters of Eat in My Kitchen, is featured along with many other trend setters. Each profile includes a readers' choice and a totally new recipe just for this book. For instance, Lady and Pups shares My Spicy Fried Chicken Sandwich which is on her blog and Shrimp Toast Grilled Cheese with Spicy Coconut Broth which is not. Bloggers from Brooklyn to South Africa are featured and I am crushing on this book.  We are planning a promotion on this title next month. 

Cocktails of the Movies: An Illustrated Guide to Cinematic Mixology by Will Francis and Stacey Marsh takes a journey through Hollywood's lifelong love affair with cocktails, celebrating the greatest characters and their iconic drinks through original illustrations and easy-to-follow recipes. From Marilyn's Manhattan in Some Like It Hot to The Dude's White Russian in The Big Lebowski, there's something for everyone. Each cocktail is accompanied by the recipe, method, a history of the drink and a synopsis of its scene in the movie alongside full-color original artwork. This title is also being released in the US.

Cookbook Giveaway - Dulce de Leche

Dulce de Leche: Recipes, Stories, & Sweet Traditions by Josephine Caminos Oria is a cookbook and memoir rolled into one. The Buenos Aires born author and founder of La Dorita, a small-batch, all-natural line of dulce de leche products, shares stories and recipes.

For more information on this title, please see our review and recipe post.

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

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

What title from the index would you try first?
 

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 29, 2017

 

 

Dulce de Leche by Josephine Caminos Oria

Dulce de Leche: Recipes, Stories, & Sweet Traditions by Josephine Caminos Oria is a cookbook and memoir rolled into one. The Buenos Aires born author and founder of La Dorita, a small-batch, all-natural line of dulce de leche products, shares stories and recipes dating back to when the family moved to America and she cooked by her grandmother Dorita's side.

The book is beautiful with lovely illustrations throughout and includes five recipes for variations of dulce de leche alone! Josephine shares soulful recipes that will start your day off with breakfast and end with a comforting dinner followed by a luscious dessert.  With recipes for Pancetta & Goat Cheese Popovers, Dulce de Leche Chocolate Empanadas, Orange Glazed Roast Turkey and Pepita Granola - this book will supply you with a soulful variety of dishes from Josephine's kitchen.

Special thanks to Burgess Lea Press and the author for sharing this delicious recipe with us. Head over to our contest page to enter our giveaway for a chance at one of three copies. 

PANQUEQUES con Dulce de Leche (serves 10)

Panqueques are one of Gastón's specialties. Should you ask him to share his recipe, he's quick to answer, "It's easy. Three-two-one: three eggs, two cups of milk and one cup of flour." Like my Grandma Dorita's, Gastón's recipes are often vague. Fortunately, I was brought up in a kitchen with ambiguous directions and inexact measurements-puñados, dedos, pizcas y poquitos (handfuls, fingers, pinches and little bits). These panqueques are to the Argentine what crêpes are to the French, but slightly thicker, lighter and fluffier. Panqueques are easy to make and fun to serve; just remember that you'll need to wait a few hours for the batter to chill.

3 large eggs
2 cups milk
1 cup all-purpose flour, preferably unbleached
4 tablespoons butter, melted, plus more for coating the pan
2 tablespoons granulated sugar
¼ teaspoon salt
Traditional or dark chocolate dulce de leche, for serving

Put the eggs, milk, flour, melted butter, sugar and salt in a blender and blend for 30 seconds or until smooth. Scrape down the mixture from the sides of the blender and repeat if necessary. Cover and chill for at least 1 hour (2 hours is preferable) and up to 24 hours.

If the chilled batter has separated, gently stir it until it comes back together. Lightly butter a 6- or 7-inch nonstick pan and heat over medium-high heat until hot. Lift the pan from the heat and pour in 2 to 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Return the pan to the heat and cook the panqueque until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and, using your fingers or a spatula, flip over the panqueque and cook the other side for about 15 seconds, or until lightly browned.
Make more panqueques with the remaining batter in the same manner, wiping the pan with butter (we peel back the paper on the stick of butter and wipe it on the pan), as needed, and stacking the panqueques after they are cooked.

To serve: Spread the top of each panqueque with about 2 teaspoons of dulce de leche and fold or shape as desired.

The unfilled stack of panqueques keeps, wrapped in plastic wrap, in the refrigerator for up to 3 days. Spread with dulce de leche just before serving.

Photo Credit: Kathy Wolfe
Text Credit: c/o Burgess Lea Press, an imprint of The Quarto Group

 

Author spotlight on Monica Bhide

Monica BhideIf you peek at EYB Member libraries, you are likely to find a volume or two from Monica Bhide. Jenny wrote an author profile back in November. The influential cook and author is known for sharing food, culture, love, and life with a lyrical voice and universal appeal. She has been named one of the top 10 food writers on Twitter, and has been featured in too many food magazines to mention. If you aren't following her blog, monicabhide.com, you should add it to your list of food sites to bookmark. 

It was while reading the blog that we became aware that Monica is going through a difficult time right now. Her husband suffered a devastating brain bleed in January, and although his prognosis is good, Monica will need to take time away from her writing to care for him. She has reached out to her fans, many of whom asked how they could help, and said the best thing they could do is buy one of her books. 

Not only would you be helping out a talented writer, you would also be helping yourself, as Monica's books are treasure troves of delicious recipes and enchanting stories. Her most popular book among EYB members is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen, which offers a fresh, no-fuss take on the vibrant flavors of Indian cuisine. The book is rated with 4 out of 5 stars.

Monica has a few other books in the Library, incuding a few novels, such as the recent Karma and the Art of Butter Chicken, which has been nominated for an award for fiction from the Library of Virginia. You can learn more about her writing style by reading an essay she wrote for our blog a few years ago on how family recipes change over time. We wish the best for Monica and her husband during this difficult time. 

Students' food stories create a unique cookbook

 recipe cards

As we saw yesterday with Jenny's post about how she became a cookbook collector, when someone shares her love of food and cookbooks it resonates with others. Recently, a charter school in Washington, DC used this concept in a project to help students improve their writing skills, and in the process created a cookbook filled with memories.  

The Capital City Charter School's student body is very diverse - many of its 981 students are first-generation Americans whose families hail from all across the globe. When it came time for a book project for the junior class, the sponsors of the project settled on a topic that would bring this diverse group together: food. They asked each student to choose a family recipe that had a story behind it and write an essay about the dish. 

The result was a collection of 81 recipes from many different cuisines, each with a heartfelt explanation about why the food was important to the writer. The capstone for the project involved sharing all of these recipes, with the students hosting a potluck and each bringing the dish that was the subject of their essay. The NPR article shares five excerpts from the cookbook so you can get a taste of the cookbook. If you want to read more, head over to the project's website, where you can find all 81 of the recipes and stories from the cookbook, which was titled Delicious Havoc.

Dinner Changing the Game - Melissa Clark

Dinner: Changing the Game by Melissa Clark delivers 200 recipes in her newest release each promising a fantastic dish that is so satisfying and flavor-forward it can stand alone - or be paired with a simple salad or fresh bread on the side.

This title is organized by main ingredient - chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads and have so many delicious options that you will never face the age-old dilemma "What's for dinner?" Melissa Clark evens out the playing field and levels up our cooking game with great recipes and tips.

Dinner Changing the Game is a comprehensive yet approachable guide that reflects the way Melissa cooks at home for her family and on those rare nights when she's alone. Beautiful photographs by the talented Eric Wolfinger bring the recipes to life. This title is a must have for cooks who are responsible for daily meals. I particularly love the variety of recipes for chicken dishes and the many vegetarian options. I have the last of the blood orange crop on my table and am going to make the Blood Orange Chicken with Scotch Whiskey and Olives for Sunday dinner because it looks amazing. 

Melissa's previous titles and her two newspaper columns, A Good Appetite and What's for Dinner are indexed for our members. Two clicks and all the recipes from both columns can be added to your bookshelf. Be sure to check out Melissa's events that are planned to promote this title.

Special thanks to Clarkson Potter and Melissa Clark for sharing the gorgeous cover recipe with our members (well maybe I'll make that instead). There is the only problem with the book - so many wonderful choices you will have a hard time deciding which recipes to break out first. Be sure to head over to our contest page to enter our giveaway for three copies of this book. 
 

HARISSA CHICKEN 
with Leeks, Potatoes, and Yogurt
 
One of my all-time favorites, this sheet-pan supper has it all-spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of salted yogurt and plenty of fresh bright herbs. It's a little lighter than your average roasted chicken and potatoes dinner, and a lot more profoundly flavored. 
The key here (and with all sheet-pan suppers) is to make sure the ingredients can all cook together on the same pan. This means cutting sturdy, denser things into smaller chunks that will cook at the same rate (chicken, potatoes), and adding the more delicate ingredients (here, the leeks) toward the end so they don't burn. Another important note: don't overpopulate the pan. You need to leave space between things so ingredients can brown and crisp rather than steam. If you want to double the recipe to feed six, you can, as long as you spread everything out in two pans rather than crowding them in one.
 
1½ pounds bone-in, skin-on chicken thighs and drumsticks
1¼ pounds Yukon Gold potatoes, peeled and cut into 1 × ½-inch chunks
3 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 tablespoons harissa
½ teaspoon ground cumin
4½ tablespoons extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
½ teaspoon grated lemon zest
⅓ cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)
1 small garlic clove
1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
Fresh lemon juice, as needed
 
TOTAL TIME: 1 HOUR + 30 MINUTES MARINATING
SERVES 3
 
1. Combine the chicken and potatoes in a large bowl. Season them with 2½ teaspoons of the salt and ½ teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
 
2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1½ tablespoons olive oil.
 
3. Heat the oven to 425°F.

4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
 
5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
 
6. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.

Recipe shared with permission of Clarkson Potter and photo credit to Eric Wolfinger.

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