The Cookbook Shelf

PlantPure Comfort Food
Kim Campbell
BenBella Books
www.benbellabooks.com
9781637742273, $29.95, PB, 304pp

https://www.amazon.com/PlantPure-Comfort-Food-Plant-Based-Gluten-Free/dp/16= 37742274

Synopsis: Good health begins in the kitchen, and great recipes make switchi=
ng to (or maintaining) a plant-based diet easy. "PlantPure Comfort Food: Ov=
er 100 Plant-Based and Mostly Gluten-Free Recipes to Nourish Your Body and = Soothe Your Soul" by Kim Campbell is a culinary compendium that offers over=
100 re-inventions of comforting culinary classics, including: Southern Sty=
le Polenta and Greens; Lasagna Stew; Spinach Quesadillas; Chickpea Tikka Ma= sala; Samosa Burritos; Sweet Potato Spice Muffins; Apple Cranberry Crisps; = and more!

Plus, Campbell offers helpful suggestions on how to swap out flavors and in= gredients to truly make these recipes your own, as well as detailed guideli= nes for swapping meat, dairy, and egg for whole plant substitutes in your o=
wn family's favorite dishes.

Food is a vital part of who we are. It's what brings us together, connects =
us to tradition, and feeds us, physically and spiritually. Create for your = family a new tradition of delicious, sustaining, health-promoting whole pla=
nt foods. Give them the gift of a plant-pure table.

Critique: Beautifully illustrated throughout with full color photos of fini= shed dishes, "PlantPure Comfort Food: Over 100 Plant-Based and Mostly Glute= n-Free Recipes to Nourish Your Body and Soothe Your Soul" will have a speci=
al appeal to those who are considering (and practicing) a vegetarian/vegan = life-style. Each recipe is thoroughly 'kitchen cook friendly' in organizati=
on and presentation. While also available in a digital book format (Kindle,=
$12.99), "PlantPure Comfort Food: Over 100 Plant-Based and Mostly Gluten-F= ree Recipes to Nourish Your Body and Soothe Your Soul" is very highly recom= mended for personal, professional, and community library cookbook collectio= ns.

Editorial Note: Kim Campbell (https://www.plantpurenation.com/products/ppn1= 000) has developed more than 250 delicious whole food plant-based recipes u= sing no processed oils. Kim is also the Director of Culinary Education and = Development at PlantPure, where she helps to develop new food products and = deliver educational programming. Kim is gifted at creating traditional Amer= ican cuisine using 100% accessible plant-based ingredients. She builds flav= ors and textures that are familiar to most people, helping to make the tran= sition to plant-based diet easier for people.

Fish for You
Spencer Watts
Fitzhenry & Whiteside
www.fitzhenry.ca
9781770503649, $34.95, PB, 234pp

https://www.amazon.com/Fish-You-Inspired-Seafood-Recipes/dp/1770503641

Synopsis: With the publication of "Fish for You: Inspired Seafood Recipes f= rom Market to the Plate", celebrity chef Spencer Watts showcases fun, excit= ing and globally influenced recipes with one-of-a-kind twists on seafood an=
d fish. As a culinary expert, Spencer makes the ordinary not so ordinary an=
d provides recipes that are celebrated by beginners and culinary superstars=
alike.

"Fish for You" is separated into 6 different sections including Happy Hour,=
Salads, Hand-helds, Pasta and more. "Fish for You" also includes a wide va= riety of recipes including: Crispy Fried Oysters, Brioche Shrimp Toast Bite=
s, Warm Lobster/Potato Salad, Creole Shellfish Bisque, Jerk Rubbed Mahi Mah=
i Tacos, Nashville Style Crispy Fried Halibut Sandwich, Steamed Mussels and=
Clams, Salt Cod Filo Pie, Shellfish Cassoulet, Dungeness Crab Croquette, B= aked Halibut in Puff Pastry, Miso Honey Glazed Salmon Rice Bowls and more!

Critique: Illustrated throughout with inspiring, instructive, and memorable=
full color photography, "Fish for You: Inspired Seafood Recipes from Marke=
t to the Plate" is thoroughly DIY friendly in organization and presentation=
, allowing even the most novice of kitchen cooks to produce fine restaurant=
quality seafood dishes suitable for any and all dining occasions. A pure c= ulinary pleasure to plan menus with, "Fish for You: Inspired Seafood Recipe=
s from Market to the Plate" is unreservedly recommended for personal, profe= ssional, and community library cookbook collections.

Comfort Baking
Stephanie Wise
Herald Press
P.O. Box 866, Harrisonburg, VA 22803
www.heraldpress.com
9781513810294, $34.99, HC, 336pp

https://www.amazon.com/Comfort-Baking-Feel-Good-Savor-Share/dp/1513810294

Synopsis: Emphasized with the pandemic lock down, for tens of thousands of = men and women baking was an past-time hobby, a means to a delicious end, an=
d now continues to be a source of solace, relief, and relaxation. With the = publication of "Comfort Baking: Feel-Good Food to Savor and Share", baking = expert Stephanie Wise focuses on easy-to-follow recipes that make people fe=
el good from the inside out. For anyone who is looking for a moment in the = kitchen as a time to create, worship, relax, or prepare a recipe for a frie=
nd in need, this is your guidebook.

In addition to over 100 recipes that exude comfort from beginning to end, b= aker Stephanie Wise of Girl vs. Dough includes plenty of helpful tips along=
the way to make the process as simple and enjoyable as possible. Whether p= reparing a quiche or whipping up a late-night batch of cookies, the recipes=
in comprising "Comfort Baking" are guaranteed to bring surcease from the s= tresses and worries of daily life.

Critique: Beautifully and profusely illustrated with full color photography=
throughout, "Comfort Baking: Feel-Good Food to Savor and Share" is a simpl=
e pleasure to browse through one page at a time -- and ideal for planning m= enus with for any and all dining occasions from a midnight snack to a full = blown holiday dinner. A thoroughly 'kitchen cook' friendly compendium of cl= early organized and presented step-by-step recipes for all manner of baked = goods, "Comfort Baking" is an extraordinary and unreservedly recommended ad= dition to personal, professional, and community library cookbook collection=
s. It should be noted that "Comfort Baking is also available in a digital b= ook format (Kindle, $19.99).

Editorial Note: Stephanie Wise (https://open.spotify.com/episode/2eTg8G9nJn= fRdGocSrvDSZ) is the owner and sole creator of the food blog Girl Versus Do= ugh, which is currently in its eleventh year online. On Girl Versus Dough, = she develops, photographs, and writes delicious and easy recipes for decade=
nt desserts, homemade breads, and family-friendly dinners.

The Italian Cooking Course
Katie Caldeis, author
Giancarlo Caldeis, author
Kyle Books
c/o Octopus Publishing
236 Park Avenue, New York NY 10017
http://www.kylebooks.com
www.LowCarbTogether.com
9781914239748, $49.99, HC, 512pp

https://www.amazon.com/Italian-Cooking-Course-Masterclasses-Ingredients/dp/= 1914239741

Synopsis: Katie Caldeis has travelled the rice fields of Italy's northern p= rovinces and the lemon groves of the south, the richly diverse urban and ru= ral terrains and patchwork regions. While doing so she has collated recipes=
, techniques and ingredients to create "The Italian Cooking Course: Techniq= ues. Masterclasses. Ingredients. Traditional Recipes", a unique and compreh= ensive compendium devoted to Italian cuisine.

"The Italian Cookery Course" will guide kitchen cooks through the vast coll= ection of famous recipes and lesser-known regional dishes, with clear instr= uction on how to replicate them at home. This culinary instructional compen= dium is broken down into straightforward chapters including 'Meat', 'Fish',=
'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, = revealing the practical secrets of Italian cooking and giving the reader ne=
w confidence in the kitchen. All this is interwoven with fascinating narrat= ion about the culinary influences that have created this wonderful cuisine.

Critique: The perfect DIY textbook for becoming an expert with respect to I= talian cuisine, "The Italian Cooking Course: Techniques. Masterclasses. Ing= redients. Traditional Recipes" is profusely and beautifully illustrated thr= oughout with full color photography enhancing the thoroughly kitchen cook f= riendly step-by-step recipes for all manner of palate-pleasing, appetite-sa= tisfying, authentic Italian dishes. "The Italian Cooking Course: Techniques=
.. Masterclasses. Ingredients. Traditional Recipes" is an impressive and unr= eservedly recommended addition to personal, professional, and community lib= rary ethnic cookbook collections.

Editorial Note: Katie and Giancarlo Caldesi (www.caldesi.com) own restauran=
ts Caldesi in Marylebone as well as Caldesi in Campagna in Bray. They are a= lso the co-authors of The Diabetes Weight-Loss Cookbook, The 30 Minute Diab= etes Cookbook, The Reverse your Diabetes Cookbook, Around the World in Sala=
ds and The Gentle Art of Preserving -- which was nominated for the Guild of=
Food Writers' Cookbook of the Year Award.

Homage: Recipes and Stories from an Amish Soul Food Kitchen
Chris Scott, author
Sarah Zorn, author
Brittany Conerly, photographer
Chronicle Books
680 Second Street, San Francisco, CA 94107
www.chroniclebooks.com
9781797207742, $35.00, HC, 272pp

https://www.amazon.com/Homage-Recipes-Stories-Amish-Kitchen/dp/1797207741

Synopsis: With the publication of "Homage: Recipes and Stories from an Amis=
h Soul Food Kitchen", renowned chef Chris Scott (with the assistance of foo=
d writer Sarah Zorn) tells the remarkable story of his family over seven ge= nerations via comforting dishes and vivid narratives: From his enslaved anc= estors to his great-grandfather, who migrated to Pennsylvania after the Ema= ncipation Proclamation, to his own childhood in Amish country, and, ultimat= ely, his successful restaurant career in Philadelphia and New York City.

Beautifully illustrated throughout with the full color photography of Britt= any Conerly, "Homage" is a tribute to those who came before him. In this cu= linary compendium Chris Scott shares 100 dishes born of a unique blend of S= outhern, German, Dutch, and Amish cuisines, including Chicken Fried Steak w= ith Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes an=
d Shaved Amish Cheddar, and the ultimate Whoopie Pies.

"Homage" is ideal for home cooks who enjoy soul flavors or Midwestern food,=
or who are drawn to cookbooks with vivid storytelling, a sense of place, a=
nd a new point of view.

Critique: More than just a cookbook, "Homage: Recipes and Stories from an A= mish Soul Food Kitchen" is an epic culinary showcase for illustrative and i= nspiring commentary relating to the cuisine of the Black American Diaspora = and the fusion of Black Southern cuisine with German and Dutch influences a=
nd dishes. A simple and informative pleasure to browse through one page at =
a time, and ideal for planning truly memorable and thoroughly 'kitchen cook=
friendly' menus with, "Homage: Recipes and Stories from an Amish Soul Food=
Kitchen" is especially and unreservedly recommended for personal, family, = professional, and community library cookbook collections.

Editorial Note #1: Chris Scott (https://ice.edu/newyork/explore-ice/chefs/c= hris-scott) is a New York - based chef and the previous owner of Brooklyn C= ommune and Butterfunk Kitchen, both in Brooklyn, as well as Birdman Juke Jo= int in Bridgeport, CT, which celebrates Black farmers and agriculture. He i=
s the current owner of Butterfunk Biscuit, which highlights heritage baking=
at its finest. He was also a finalist on Top Chef, season 15. He lives in = New Jersey with his family.

Editorial Note #2: Sarah Zorn (https://www.allrecipes.com/author/sarah-zorn=
) is a food writer and editor, as well as the coauthor of Sunday Best and L= evant. She was the recipe tester for The Nom Wah Cookbook and Xi'an Famous = Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop, = and the author of Brooklyn Chef's Table: Extraordinary Recipes from Coney I= sland to Brooklyn Heights.

Editorial Note #3: Brittany Conerly (https://www.brittanyconerlyphotography= ..com) is a Dallas based food, lifestyle and travel photographer.

50 Things to Bake Before You Die
Allyson Reedy
Ulysses Press
PO Box 3440, Berkeley CA 94703-3440
www.ulyssespress.com
9781646043316, $24.95, HC, 144pp

https://www.amazon.com/Things-Bake-Before-You-Die/dp/1646043316

Synopsis: With the publication of "50 Things to Bake Before You Die" by All= yson Reedy, even the most novice of kitchen cooks can turn their home-bakin=
g skills into professional-grade desserts with this DIY illustrated compend= ium featuring recipes from some of the most incredible bakers and bakeries =
-- including Tieghan Gerard, Joanne Chang (Flour Bakery), Chelsey White, Ch= ristina Tosi (Milk Bar), Daniel Boulud, and more!

Written with a fun and friendly tone and featuring easy, step-by-step instr= uctions, "50 Things to Bake Before You Die" offers world-class desserts inc= luding: Brown Butter Nutella Stuffed Chocolate Chip Cookies (from Chelsey W= hite); Strawberry Champagne Cupcakes (from Georgetown Cupcake); Brown Sugar=
Peach Cobbler (from Tieghan Gerard); and Chocolate Cheesecake Mochi Muffin=
s (from Sam Butarbutar); to Chocolate Babka (from Duff Goldman); Cookies an=
d Cream Macarons (from Cambrea Gordon); Ultimate S'mores Cake (from Courtne=
y Rich) -- and more!

Critique: An accurate alternative title would be "50 Things to Eat before Y=
ou Die!". With its impressive full page color photographs of finished treat=
s, this magnificent culinary collection of world class baked goods is a mou= th-watering pleasure to page through and an ideal DIY resource for truly me= morable desserts for any and all occasions. While also readily available in=
a digital book format (Kindle, $16.99), "50 Things to Bake Before You Die:=
The World's Best Cakes, Pies, Brownies, Cookies, and More from Your Favori=
te Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel" is =
an elegant and unreservedly recommended addition to personal, professional,=
family, and community library cookbook collections.

Editorial Note: Allyson Reedy (http://www.allysonreedy.com) is a dessert-ob= sessed food writer and restaurant critic in Denver, Colorado. When she's no=
t taste-testing or checking out new restaurants for a story, she's trying o=
ut cookie recipes. Oh, and eating batter and dough by the fistful before he=
r kids ask to lick the bowl; there's a lot of that happening, too.

Ciao Italia: Plant, Harvest, Cook!
Mary Ann Esposito
Mary Ann Esposito Inc. www.nhcompanyregistry.com/companies/mary-ann-esposito-inc
9781942155485, $39.95, HC, 320pp

https://www.amazon.com/Ciao-Italia-Plant-Harvest-Cook/dp/1942155484

Synopsis: With the publication of "Ciao Italia: Plant, Harvest, Cook!", Mar=
y Ann Esposito takes the reader on a seasonal home garden vegetable journey=
focusing on simple growing tips for anyone interested in growing their own=
vegetables and how to cook them Italian style. In simple language, anyone = interested in growing their own vegetables whether on a grand or small scal=
e will find this book filled with helpful gardening advice. No former green=
thumb necessary!

Over 30 years of trial and error and getting down and dirty, have been the = foundation for this culinary compendium, as well as a love for fresh homegr= own food. "Ciao Italia: Plant, Harvest, Cook!" highlights what's growing in=
the early spring garden, featuring such cool weather crops as lettuce, rad= ishes and peas and as the pages turn, progresses to what's growing during t=
he hot summer months with crops like tomatoes, eggplant and peppers.

Critique: Showcasing more than 100 healthy, palate pleasing, appetite satis= fying, kitchen cook friendly recipes for memorable dishes for all dining oc= casions, and which are strikingly accompanied by beautiful full color food = photography (and photos from Mary Ann Espositos' personal collection), "Cia=
o Italia: Plant, Harvest, Cook!" is an especially and unreservedly recommen= ded addition to personal, professional, and community library cookbook coll= ections.

Editorial Note: Mary Ann Esposito (https://en.wikipedia.org/wiki/Mary_Ann_E= sposito) is the creator and host of the nationally televised PBS series Cia=
o Italia with Mary Ann Esposito.
The author of fourteen cookbooks, Mary has worked beside world-renowned che=
fs Julia Child, Jacques Pepin, Martin Yan, Jasper White, and countless othe= rs. In 2013 she received the Order of the Star of Italy Cavaliere from the = President of the Italian Republic, as well as the Premio Artusi award for h=
er work promoting Italian food. Johnson and Wales University presented her = with the Distinguished Author Award. St. Anselm College conferred an honora=
ry doctorate, and the Italian Trade Commission named her a 2010 Hall of Fam=
e honoree.

A Return to Ireland
Judith McLoughlin
Hatherleigh Press
c/o The Hatherleigh Foundation
62545 State Highway 10, Hobart, NY 13788
www.hatherleighpress.com
9781578269358, $30.00, HC, 256pp

https://www.amazon.com/Return-Ireland-Culinary-Journey-America/dp/157826935=
0

Synopsis: An exceptional cookbook featuring over 100 authentic recipes cele= brating Irish-American heritage, "A Return to Ireland: A Culinary Journey f= rom America to Ireland" showcases fresh, innovative food and drink recipes = which celebrate Irish-American heritage as it weaves the culinary and cultu= ral journey of these two places that the author have come to call home.

From the lush green fields of Gilford in County Armagh now settled in Atlan= ta, Georgia, culinary author Judith McLoughlin shares her love of whole, fr= esh Irish ingredients with readers, sending them, one plate at a time, back=
to a simpler time. With the publication of "A Return to Ireland" she also = highlights stories and Irish food to celebrate the relationship between Ire= land and America.

The 'kitchen cook friendly' recipes reange from: Paddy's Potato and Leek So=
up with Chive Puree; Beef and Oyster Pie; Connemara Mountain Lamb with Mixe=
d Carrots and Rosemary Jus; to Loin of Bacon with Crispy Cabbage; Irish Sto=
ut and Onion Soup with Blue Cheese Croutons; Dublin Lawyer Lobster, and Mar= malade Bread Pudding with Irish Whiskey Sauce.

Critique: Beautifully illustrated throughout with full color photography of=
finished dishes, "A Return to Ireland: A Culinary Journey from America to = Ireland" is an extraordinarily impressive compilation of DIY recipes showca= sing authentic Irish cuisine. While also available in a digital book format=
(Kindle, $12.99), "A Return to Ireland" is a pleasure to browse, inspiring=
to plan menus with, and unreservedly recommended as a core addition to per= sonal, professional, and community library ethnic cookbook collections.

Editorial Note: Judith McLoughlin (https://www.huckabee.tv/guests/judith-mc= loughlin) is a professional Irish chef based in Georgia, an author, a tour = guide and the owner of a gourmet food business called The Shamrock and Peac=
h, specializing in Irish cuisine, in which she has created her own unique f= ood fusion by blending the techniques of her homeland with the newfound fla= vors of the South. She has worked with Whole Foods, Cooks Warehouse, Aprons=
Cooking School, Tourism Ireland, and Kerrygold. She has also previously pu= blished a cookbook entitled "The Shamrock and Peach".

Is This A Cookbook?: Adventures in the Kitchen
Heston Blumenthal
Bloomsbury Press
www.bloomsbury.com
9781526621504, $35.00, HC, 368pp

https://www.amazon.com/This-Cookbook-Adventures-Kitchen/dp/1526621509

Synopsis: A culinary adventure from - but is it a cookbook?

With the publication of "Is This A Cookbook?: Adventures in the Kitchen", t= hree-time James Beard Award-winning, Michelin-starred chef Heston Blumentha=
l showcases a fascinating compendium of amazing recipes like pea and ham so= up-in-a-sandwich and bacon and egg porridge, popcorn popcorn chicken and (r= )ice cream. But in Heston's kitchen, to cook is to embark on a journey of q= uantum gastronomy: exploring the palate, feeding the inner child, and plung= ing headfirst through the plate and into the soul.

Each of the 70 simple, straightforward recipes comprising "Is This A Cookbo= ok?: Adventures in the Kitchen" is accompanied by Heston's stories, insight=
s, and hacks, turning each cooking session into a journey - and revealing a=
whole world of culinary possibilities and fresh perspectives. Brought to l= ife by the incredible illustrations by Dave McKean, Heston's long-term coll= aborator and one of the greatest illustrators at work today, Is This A Cook= book? is the next best thing to having Heston as your sous-chef.

Critique: Far more than just an incredible cookbook, "Is This A Cookbook?: = Adventures in the Kitchen" is an inherently fascinating read offering all m= anner of anecdotes and insights from a world class chef that will have imme= nse appeal and interest for all dedicated Foodies and culinary connoisseurs=
.. Certain to be a unique and prized addition to personal, professional, and=
community library cookbook collections, it should be noted for the reading=
lists that "Is This A Cookbook?: Adventures in the Kitchen" is also availa= ble in a digital book format (Kindle, $14.46).

Editorial Note: Heston Blumenthal (https://en.wikipedia.org/wiki/Heston_Blu= menthal) is entirely self-taught and one of the most progressive chefs of h=
is generation. He's worked with food historians, perfumists, food physiolog= ists, and biochemists the world over in a bid to change our perceptions and=
open our eyes to the food we eat, by engaging all of our senses. In 2004 h=
e won the coveted three Michelin-stars in near-record time for his restaura= nt, The Fat Duck, which has twice been voted the best restaurant in the wor=
ld by Restaurant Magazine's panel of experts. He also owns Dinner, a two-Mi= chelin star restaurant in London, and two pubs in Bray, Berkshire. Heston h=
as won a number of awards for his restaurants, tv shows, and books, and in = 2006 he was awarded an OBE for his contributions to British gastronomy. He = lives in Berkshire in the UK and can be followed on Twitter: @thehestonblum= enthalteam

The Princess Bride: The Official Cookbook
Jenn Fujikawa
Smart Pop Books
c/o BenBella Books
www.benbellabooks.com
9781637741689, $35.00, HC, 192pp

https://www.amazon.com/Princess-Bride-Official-Cookbook/dp/1637741685

Synopsis: As a fantasy/adventure film, "The Princess Bride" captured the he= arts and imaginations of its audiences. Based on the book by William Goldma=
n, the 1987 film, directed by Rob Reiner and starring Cary Elwes, Robin Wri= ght, Mandy Patinkin, Billy Crystal, Andre the Giant, Carol Kane, Chris Sara= ndon, Wallace Shawn, Christopher Guest, Fred Savage, and Peter Falk is as u= niversally beloved as it is quotable.

Now, for the first time, "The Princess Bride: The Official Cookbook" by Jen=
n Fukikawa is an amazingly impressive compendium showcasing 50 recipes for = dishes seen in, and inspired by, the film, including: Buttercup Buttermilk = Scones; Hash You Wish; Six-Fingered Sandwiches; Vizzini's Sicilian Meatball=
s; Fezzik's Stew; Bread Pirate Roberts; Twu Wove's Kiss Cookies; Iocane Pow= der Punch; Inigo Montoya's Taste of Revenge, and more!

"The Princes Bride: The Official Cookbook" is the ultimate way to plate up = the culinary aspects of the adventure, comedy, and romance as played out on=
screen.

Critique: Beautifully and profusely illustrated with full color photos of f= inished dishes and scenes from the film, "The Princess Bride: The Official = Cookbook" is a pleasure to browse through and fun to plan menus with. While=
also available in a digital book format (Kindle, $15.99), "The Princess Br= ide: The Official Cookbook" will prove to be an immediate and enduringly po= pular addition to personal, professional, family, and community library coo= kbook collections.

Editorial Note: Jenn Fujikawa (https://justjennrecipes.com) is an author an=
d content creator specializing in lifestyle and pop culture. She has create=
d content for Disney, Lucasfilm, Marvel, Amy Poehler's Smart Girls, and mor=
e. Her recipes have been featured on Buzzfeed, LA Times, Food & Wine Magazi= ne, and the cover of Food Network Magazine. Jenn was recently profiled in T=
he New York Times, and is the author of The Official Parks and Recreation C= ookbook, The Gudetama Cookbook, The I Love Lucy Cookbook: Classic Recipes I= nspired by the Iconic TV Show, I Love Lucy: The Joys of Friendship, and the=
co-author of The Goldbergs Cookbook.

Bliss on Toast: 75 Simple Recipes
Prue Leith
Bloomsbury Press
www.bloomsbury.com
9781639730711, $26.00, HC, 192pp

https://www.amazon.com/Bliss-Toast-75-Simple-Recipes/dp/1639730710

Synopsis: There is nothing more comforting and delicious than toast. And wh=
en you top it with a few cleverly paired ingredients, it becomes a full mea=
l -- not to mention pure bliss. With the publication of "Bliss on Toast: 75=
Simple Recipes", Great British Baking Show judge Prue Leith toasts sourdou= ghs, focaccias, baguettes, flatbreads and more, then pairs them with everyt= hing from seasonal vegetables to meat and fish.

This collection toast inspired recipes spans healthy, hearty, salty, and so= metimes sweet. Ideal for a busy home cook who loves a full and balanced pla= te, the recipes are incredibly versatile and perfect for any time of the da=
y: tomatoes, shallots, and oregano on black olive toast; grilled chicken ti= kka with yogurt on naan; smoked salmon, wasabi, and avocado on multigrain b= read; and bananas and ice cream with brandy syrup on panettone.

"Bliss on Toast" is as much a toolkit for quick fridge-raids as it is inspi= ration for seasonal delights. With 82 years' experience of good eating and =
60 years of cooking, writing about and judging food, there is no one who be= tter knows what makes a meal bliss than Prue Leith.

Critique: A compendium of pure comfort food ideas, each involving a differe=
nt toast topping combination, "Bliss on Toast: 75 Simple Recipes" is enhanc=
ed by the profuse and impressively full color photographs of finished dishe=
s. The result is a beautiful and inspiring culinary collection to simply br= owse through and then plan menus with. While also available in a digital bo=
ok format (Kindle, $9.99), "Bliss on Toast: 75 Simple Recipes" is an extrao= rdinary and highly recommended addition to personal, professional, and comm= unity library cookbook collections.

Editorial Note: Prue Leith (https://prue-leith.com) is internationally know=
n for revolutionizing food and restaurants in London early in her career. S=
he now serves as a judge on The Great British Baking Show. She is the publi= shed author of eight novels, an autobiography and fifteen cookbooks. She ca=
n be followed at @prueleith

Pasta Night
Deborah Kaloper
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922417879, $19.95, HC, 136pp

https://www.amazon.com/Pasta-Night-Recipes-Nights-Party/dp/1922417874

Synopsis: Explore the delicious world of pasta "Pasta Night: 60+ Recipes fo=
r Date Nights, Lazy Nights, and Party Nights" from Deborah Kaloper provides=
over 60 incredible recipes ranging from rustic Italian classics to New Wor=
ld fusions, along with instructions for making your own fresh pasta.

With "Pasta Night" even the most novice of kitche cooks can now satisfy the=
ir whole family with recipes for Spaghetti and Meatballs or Traditional Mac= aroni and Cheese. Then experiment with the really long and fun-sounding Ita= lian words: Penne Arrabbiata, Mussels with Fregola, Gorgonzola Gnocchi al F= orno, and many more.

With pasta dishes to suit any night (whether you're cooking to impress frie= nds or to curl up with a comfort food bowl on the couch) "Pasta Night" is a=
cookbook with a pasta based recipe for every occasion and every dedicated = pasta enthusiast.

Critique: Beautifully and profusely illustrated throughout with full page c= olor photographs of finished dishes, and 'kitchen cook friendly' step-by-st=
ep recipe instructions, "Pasta Night: 60+ Recipes for Date Nights, Lazy Nig= hts, and Party Nights" is a compendium of palate-pleasing, appetite satisfy= ing dishes that will produce memorable menus for any and all dining occasio=
ns -- making it a very special and unreservedly recommended addition to per= sonal, family, professional, and community library cookbook collections.

Editorial Note: Deborah Kaloper (https://www.deborahkaloper.com) is a Calif= ornia-raised, Melbourne-based food writer, chef, former pastry chef, and no=
w sought-after food stylist. Deb works daily with the best photographers, c= hefs, and writers. She has previously authored Ramen-topia and Taco-topia, = both cookbooks published by Smith Street Books.

Rice Is Life
Caryl Levine, author
Ken Lee, author
Kristin Donnelly, author
Chronicle Books
680 Second Street, San Francisco, CA 94107
www.chroniclebooks.com
9781797214900, $29.95, HC, 256pp

https://www.amazon.com/Rice-Life-Recipes-Celebrating-Essential/dp/179721490=
X

Synopsis: Rice is so much more than just a pantry staple. It is the foundat= ion of cuisines across the world, a grain that sustains half the world's pe= ople, and the start of a delicious meal at home.

With the publication of "Rice Is Life: Recipes and Stories Celebrating the = World's Most Essential Grain", the visionaries and founders of Lotus Foods,=
Caryl Levine and Ken Lee, share 65 recipes that showcase the grain in easy= -to-cook meals from around the world. From Arroz Con Pollo to Hainanese-Ins= pired Chicken and Rice, to Ramen "Carbonara" and Soba Noodles with Green Te=
a Broth and Smoked Salmon, this cookbook captures the diversity of flavors = and helps transform simple, gluten-free pantry staples into flavorful and n= ourishing dishes.

Along the way, "Rice Is Life" also offers essays on rice culture and sustai= nable rice agriculture, showing how rice plays a part in uplifting people a= cross the globe. With its bright and colorful interior, RICE IS LIFE finds = the joy and freshness in the everyday beauty of rice not just as a pantry s= taple, but a staple of life.

Rice is central to global cooking: As the staple food for more than half th=
e world's population, rice is ubiquitous and is the foundation of so many c= ultures, including Japan, Korea, China, India, the Persian Empire, Italy, F= inland, West Africa, the Caribbean, Thailand, Vietnam, the American South, = and many more.

Naturally gluten-free: Rice and rice noodle - based recipes are naturally g= luten free. That makes this pantry staple a core component in the diet of p= eople with celiac disease, are sensitive to gluten, or are trying to incorp= orate less gluten into their diet for other reasons. "Rice is Life" is cook= book helps home cooks prepare rice with confidence and explore all its glor= ious possibilities.

Critique: Rice is one of the oldest food grains know to human beings and da= tes from the very beginning of the discover of agriculture. Profusely and b= eautifully illustrated throughout with full page, full color photographs of=
finished dishes, "Rice Is Life: Recipes and Stories Celebrating the World'=
s Most Essential Grain" is an informative, inspiring, welcome and unreserve= dly recommended addition to personal, professional, family, and community l= ibrary cookbook collections.

Editorial Note #1: Caryl Levine and Ken Lee are rice visionaries. Their pio= neering introduction of Forbidden Rice(R), Bhutanese Red Rice, and other sp= ecialty rices has fundamentally changed how Americans think about, cook, an=
d eat rice, transforming it from a starchy white side dish to a center-of-t= he-plate ingredient. They also introduced a new paradigm, using market ince= ntives for social change. By paying farmers premium prices to conserve rice=
biodiversity, they help improve incomes, protect the environment, and prov= ide consumers with healthier rice. (https://www.lotusfoods.com/blogs/blog/l= otus-foods-co-founders-caryl-levine-ken-lee-inducted-into-specialty-food-as= sociati on-hall-of-fame)

Editorial Note #2: Kristin Donnelly (https://www.kristindonnelly.com) is th=
e author of Modern Potluck (Clarkson Potter, 2016) and Cauliflower (Short S= tack Editions, 2018).

EDITOR'S NOTE:

The Midwest Book Review is an organization of volunteers committed to promo= ting literacy, library usage, and small press publishing. We accept no fund=
s from authors or publishers. Full permission is given to post any of these=
reviews on thematically appropriate websites, newsgroups, listserves, inte= rnet discussion groups, organizational newsletters, or to interested indivi= duals. Please give the Midwest Book Review a credit line when doing so.

The Midwest Book Review publishes the monthly book review magazines "Califo= rnia Bookwatch", "Internet Bookwatch", "Children's Bookwatch", "MBR Bookwat= ch", "Reviewer's Bookwatch", and "Small Press Bookwatch". All are available=
for free on the Midwest Book Review website at www (dot) midwestbookreview=
(dot) com

Anyone wanting to submit books for review consideration can send them to:

James A. Cox, Editor-in-Chief
Midwest Book Review
278 Orchard Drive
Oregon, WI 53575-1129

To submit reviews of any fiction or non-fiction books, email them to Frugal= muse (at) aol (dot) com (Be sure to include the book title, author, publish= er, publisher address, publisher website/phone number, 13-digit ISBN number=
, and list price).

James A. Cox, Editor-in-Chief
Midwest Book Review

--- MBSE BBS v1.0.8 (Linux-x86_64)
* Origin: ---:- FTN<->UseNet Gate -:--- (3:633/280.2@fidonet)