The Cookbook Shelf
Knead Peace
Andrew Green
Kyle Books
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9781804191019, $29.99, HC, 192pp
https://www.amazon.com/Knead-Peace-Ukraine-Recipes-support/dp/1804191019
Synopsis: Inspired by the resilient spirit of Anna Makievska and The Bakeho= use, Kyiv, who have continued to bake day and night throughout the Russian = attacks on the people and infrastructure of Ukrain, "Knead Peace: Bake for = Ukraine: Recipes from the world's best bakers in support of Ukraine" is a u= nique collection of beautiful bakes in support of Ukraine.
Each recipe was donated by esteemed bakeries from across the globe. Include=
d are sweet and savoury breads, indulgent cakes and cookies, and delicious = pies and tarts from Anna Makievska of The Bakehouse, Kyiv; Maxblach-Gentile=
of Tartine Bakery; Richard Bertinet; Sarit Packer and Itamar Srulovic of H= oney & Company.; Vanessa Kimbell of The Sourdough School; Alix Andre of Aro=
me Bakery; Hellen Goh and Kitt Tait of The Orange Bakery; Yotam Otto Lenghi=
and Ixta Belfrage.
Critique: Knead Peace, founded by Andrew Green, was born from the idea that=
baking is a community that has the power to make a difference. Informative=
and beautifully illustrated with full color photographs, a simple pleasure=
to browse through and plan menus with, "Knead Peace: Bake for Ukraine: Rec= ipes from the world's best bakers in support of Ukraine" is unreservedly an=
d enthusiastically recommended for personal, family, and community library = cookbook collections.
Editorial Note: Andrew Green (
https://www.jamesbeard.org/chef/andrew-green)=
has worked in some of the finest kitchens in the UK and abroad, with a par= ticular love of baking and patisserie. He spent the initial stage of his ca= reer working at a range of venues and restaurants across London including t=
he RAC club (where he was consequently offered employment with Nobu London)=
and the City of London Club amongst others. He also completed work stages = with many restaurants including Gordon Ramsey's Royal Hospital Road (three = Michelin stars), Nobu London (one Michelin star), He then moved to South Af= rica for love and continued to build an impressive career, assisting the la= unch of an array of establishments as head chef. He's also received many aw= ards as head chef including 'Best Asian Restaurant' for Saigon Suzy in the = National Restaurant awards.
152 Non-Sad Lunches You Can Make in 5 Minutes
Alexander Hart
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922754073, $26.95, PB, 336pp
https://www.amazon.com/152-Non-Sad-Lunches-Make-Minutes/dp/1922754072
Synopsis: There are few things sadder than a just another ordinary and repe= titious desk lunch. But who has the time or endless inspiration to come up = with fresh new ideas for a delicious noontime meal every day?
With the publication of "152 Non-sad Lunches You Can Make in 5 Minutes", co= okbook author Alexander Hart will to put to an end to the sad desk lunch. P= acked from cover to cover with of delicious, healthy lunchbox ideas that ca=
n be put together in just 5 minutes (many of which are vegetarian or vegan,=
gluten free and dairy free) there's no reason to eat a drab, unhealthy, or=
expensive lunch again.
There is also 'real world practical' advice throughout on how to make bulk = lunches for your week and how you might be able to overhaul last night's le= ftovers into a great midday meal. You'll never be short of time or inspirat= ion with this handy cookbook that is specifically designed to be used daily=
!
Critique: Beautifully and profusely illustrated with palate pleasing, appet= ite satisfying, kitchen cook friendly, DIY five minute-or-less-to-prepare r= ecipes for lunches, "152 Non-Sad Lunches You Can Make in 5 Minutes" will pr= ove to be an immediately welcome and enduringly appreciated addition to per= sonal, family, professional, and community library cookbook collections.
Editorial Note" Alexander Hart (
https://www.smithstreetbooks.com/book-autho= r/alexander-hart) is a cook and food writer based in the Blue Mountains, we=
st of Sydney. He's been longtime believer that a healthy lunch leads to a h= ealthy life. He has previously authored Jar Salads, The 5-Minute Vegan Lunc= hbox, The 5-Minute Salad Lunchbox, and The 5-Minute 5-Ingredient Lunchbox, = all published by Smith Street Books.
Fish for Dinner
Nathan Outlaw
Kyle Books
c/o Octopus Publishing
236 Park Avenue, New York NY 10017
http://www.kylebooks.com
9781914239809, $34.99, HC, 224pp
https://www.amazon.com/Fish-Dinner-Nathan-Outlaw/dp/1914239806
Synopsis: Chef Nathan Outlaw is in the process of rebranding and refocusing=
his Michelin-starred Cornwall restaurants to offer a more affordable and r= elaxed approach to fine dining. This is driven by his increased interest in=
accessibility and sustainability, and "Fish For Dinner" is his new collect= ion of delicious fish dishes that will appeal to home cooks looking for eas=
y (and delicious) seafood recipes.
An informative introduction covers how to buy fish ethically, advice on equ= ipment, tips for fish preparation and cooking techniques, followed by a sec= tion on the best fish species for cooking. This is followed by recipes whic=
h are divided into such chapters as: Flash in a Pan, One in the Oven, Steam=
ed & Poached, Over the Coals, No Cook, Super Salads, Deep & Crispy, In a Bo=
wl and Snack. Of special note is a final section that offers sauce recipes,=
from Hollandaise to chilli sauce.
Critique: Comprised of beautifully and profusely illustrated recipes that a=
re especially 'kitchen cook friendly' in organization and presentation, "Fi=
sh For Dinner" is an impressive compendium of seafood dishes that are as pa= late-pleasing and appetite -satisfying, as they are nutritionally healthy a=
nd menu inspiring. A true seafood lover's delight, "Fish For Dinner" is hig= hly recommended for personal, family, and community library cookbook collec= tions. It should also be noted that "Fish For Dinner" is also available in =
a digital book format (Kindle, $14.99).
Editorial Note: Michelin-starred chef Nathan Outlaw (www.outlaws.co.uk ) tr= ained with Rick Stein and now runs his own two restaurants in Port Isaac, C= ornwall. He appears regularly on Saturday Kitchen and Great British Menu, a=
nd also featured on Rick Stein's Cornwall TV series. He can be followed on = Twitter at @nathanoutlaw
Plant-Based on a Budget Quick & Easy
Toni Okamoto
BenBella Books
www.benbellabooks.com
9781637742495, #26.95, PB, 256pp
https://www.amazon.com/Plant-Based-Budget-Quick-Easy-Freezer-Friendly/dp/16= 37742495
Synopsis: With the publication of "Plant-Based on a Budget Quick & Easy: 10=
0 Fast, Healthy, Meal-Prep, Freezer-Friendly, and One-Pot Vegan Recipes ", = blogger and cookbook author Toni Okamoto is back to make mealtime delicious=
, affordable, and easier than ever a compendium of 100 vegan recipes for me=
al prep, one-pot and one-pan meals, make-ahead dishes, sheet pan suppers, a=
nd more.
When we're crunched for time, cooking something healthy and tasty often fal=
ls off our to-do lists. But with a little planning (and some smart recipes)=
, eating well can fit into even the busiest lifestyle.
A follow-up to her popular first book, "Plant-Based on a Budget", in this n=
ew culinary compendium Toni turns her attention to recipes that save you ti=
me and energy in the kitchen -- and, of course, save you money, too! In "Pl= ant-Based on a Budget Quick & Easy", Toni shares creative ways to cut down =
on active kitchen time without having to invest in a ton of expensive equip= ment or resort to pricey premade foods.
If meal prep isn't your jam, never fear; Toni offers so much more. Chapters=
focus on time-saving strategies like make-ahead meals, one-pot or one-pan = dishes, sheet pan dishes and casseroles, 30-minute mains, and even simple d= esserts. Many recipes can be made oil-free, and Toni offers plenty of adapt= ations for your Instant Pot and air fryer.
"Plant-Based on a Budget" offers kitchen cook friendly recipes ranging from=
Freezer-Friendly Pancakes and Waffles; Weeknight Pasta; Spinach Alfredo; a=
nd Tater Tot Casserole, to One-Pot Veggie-Packed Potato Leek Soup; Sheet Pa=
n Ratatouille; Spicy Peanut Udon Noodles; and Mini Pizza Bagels, Chocolate = Peanut Butter Bark -- and more!
Critique: A profusely and beautifully illustrated collection of palate-plea= sing, appetite-satisfying, budget-conscious vegan themed recipes, "Plant-Ba= sed on a Budget Quick & Easy: 100 Fast, Healthy, Meal-Prep, Freezer-Friendl=
y, and One-Pot Vegan Recipes" is an extraordinary and highly recommended ad= dition to personal, family, professional, and community library Vegetarian/= Vegan cookbook collections. It should be noted that "Plant-Based on a Budge=
t Quick & Easy" is also available in a digital book format (Kindle, $12.99)=
..
Editorial Note: Toni Okamoto (
https://www.toniokamoto.com) is the founder o=
f Plant-Based on a Budget, the popular website, food blog, and meal plan th=
at shows you how to save dough by eating veggies. She is also the author of=
Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook. Pla= nt-Based on a Budget has been featured in Reader's Digest, US News and Worl=
d Report, and more. Toni's also a regular presence on the FOX affiliate in = Sacramento, where she teaches viewers how to break their meat habit without=
breaking their budget.
Taste of Home: One Pot Favorites
Editorial Staff
Taste of Home
c/o Enthusiast Brand / Trusted Media Brand
PO Box 5294, Harlan, IA 51593-0794
https://www.tasteofhome.com
https://www.trustedmediabrands.com
9781617658938, $24.99, Spiral Bound, 448pp
https://www.amazon.com/Taste-Home-Favorites-meal-one/dp/1617658936
Synopsis: One-dish meals have been a dinnertime staple for years -- and tod=
ay they're more popular than ever! That's why the team at Taste of Home ass= embled 519 best-of-the-best recipes for their impressive new cookbook "One = Pot Favorites".
From Instant Pot meal-in-one dishes to complete dinners baked on a sheet pa=
n, each of these hearty one-dish wonders are absolutely time-stressed kitch=
en cook friendly. You will also find simmering Dutch oven specialties, cast= -iron skillet suppers, slow-cooker classics, satisfying stews and many more=
recipes, each offering the one-dish convenience today's family cooks crave=
..
Critique: Replete with mouth-watering full color photographs of finished di= shes, "Taste of Home One Pot Favorites: 519 Dutch Oven, Instant Pot(R), She=
et Pan and other meal-in-one lifesavers" is a foodie's delight to simply br= owse through one delicious page at a time. Ideal for menu planning this cul= inary compendium will be a welcome and enduringly appreciated contribution =
to personal, family, and community library 'family friendly' cookbook colle= ctions. It should be noted that "Taste of Home One Pot Favorites: 519 Dutch=
Oven, Instant Pot(R), Sheet Pan and other meal-in-one lifesavers" is also = available in a paperback edition (9781621458937, $19.99) and in a digital b= ook format (Kindle, $14.99).
Taste Of Home: Make-Ahead Comfort Foods
Editorial Staff
Taste of Home
c/o Enthusiast Brand / Trusted Media Brand
PO Box 5294, Harlan, IA 51593-0794
https://www.tasteofhome.com
https://www.trustedmediabrands.com
9781621458265, $17.99, PB, 256pp
https://www.amazon.com/Taste-Home-Ahead-Comfort-Foods/dp/1621458873
Synopsis: A tight schedule doesn't mean avoiding your favorite comfort food=
s. Simply make them ahead of time using the recipes compiled by the experts=
at Taste of Home to be found in "Taste Of Home: Make-Ahead Comfort Foods: = 200 Prep-Now Eat-Later Recipes", one of their newest cookbooks specifically=
designed to help you serve truly memorable meals that your family will req= uest most -- no matter how busy your household might be.
Take advantage of this beautifully illustrated culinary collections of brea= kfast bakes that set up in the fridge overnight, savory meats that season t= hemselves in an 8-hour marinade and slow-cooked classics that simmer to per= fection while you're working elsewhere. You will even find a Bonus Chapter,=
"Cook Once, Eat Twice" that includes a selection of serve one/freeze one c= asseroles and shows you how to prepare one meal and turn the extras into a = second dinner so delicious no one will realize they're enjoying leftovers.
Critique: Of special note is the inclusion of At-a-Glance icons, serving su= ggestions and more, ensuring that "Taste of Home Make Ahead Comfort Foods: = 200 Prep-Now Eat-Later Recipes" is a favorite cookbook that will referred t=
o for menu planning by time stressed family cooks again and again. A true c= ulinary treasure, "Taste of Home Make Ahead Comfort Foods" is an especially=
recommended addition to personal, family, and community library cookbook c= ollections. It should be noted that "Taste of Home Make Ahead Comfort Foods=
" is also available in a digital book format (Kindle, $11.99).
Editorial Note: Taste Of Home is a premier publisher of family cook friendl=
y cookbooks: (
https://www.amazon.com/stores/Taste-of-Home/author/B00J24QD5G=
)
Easy Vegan Home Cooking
Laura Theodore
Hatherleigh Press
c/o The Hatherleigh Foundation
62545 State Highway 10, Hobart, NY 13788
www.hatherleighpress.com
9781578269259, $25.00, HC, 288pp
https://www.amazon.com/Easy-Vegan-Home-Cooking-Plant-Based/dp/1578269253
Synopsis: Whether you are an accomplished vegan chef or just learning the c= raft of creating pleasing plant-based meals for your family, it is essentia=
l to find recipes that are delicious and easy to prepare.
With the publication of "Easy Vegan Home Cooking: Over 125 Plant-Based and = Gluten-Free Recipes for Wholesome Family Meals", celebrity chef Laura Theod= ore shows you how by showcasing healthy recipes that require eight ingredie= nts or fewer, while focusing on bountiful breakfasts, light lunches, satisf= ying suppers, and delightful desserts.
"Easy Vegan Home Cooking" takes the guesswork out of eating healthier by sh= aring shopping lists, pantry "must-haves," quick cooking tips, flavor enhan= cers, and effective plant-based substitutions and is specifically designed =
to please vegans, vegetarians, and omnivores alike.
Critique: Illustrated throughout with full color photography of finished di= shes, "Easy Vegan Home Cooking: Over 125 Plant-Based and Gluten-Free Recipe=
s for Wholesome Family Meals" is an impressive DIY source for creating memo= rable menus -- even when stressed for time. Thoroughly 'kitchen cook friend= ly" in organization and presentation, "Easy Vegan Home Cooking" will prove =
to be an immediately welcome addition to personal, professional, family, an=
d community library Vegan/Vegetarian cook book collections. It should be no= ted that "Easy Vegan Home Cooking" is also readily available in a digital b= ook format (Kindle, $12.99) as well.
Editorial Note: Laura Theodore (
https://jazzyvegetarian.com/about-me) is a = nationally recognized television personality, podcast radio host, and celeb= rity PBS vegan chef. Laura is co-creator of the highly successful Jazzy Veg= etarian cooking series on national public television, and she is host of th=
e Jazzy Vegetarian Podcast on Unity Online Radio. She is also an award-winn= ing cookbook author with such titles as Jazzy Vegetarian's Deliciously Vega=
n and Vegan for Everyone. Laura has made guest appearances on The Talk on C= BS, Insider/Entertainment Tonight, and the WCBS Radio Health Report. She ha=
s been featured in the New York Times, New York Daily News, Mother Earth Li= ving, VegNews, Family Circle, Readers Digest, and PBS Food, among other hig= hly respected news, food and lifestyle-related journals as well as been on = the cover of American Vegan.
The Social Food
Shirley Garrier, author/contributor
Mathieu Zouhairi, author/contributor
Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9780847872596, $40.00, HC, 320pp
https://www.amazon.com/Social-Food-Cooking-Inspired-Flavors/dp/0847872599
Synopsis: Discerning epicureans and dedicated foodies need look no further.=
With the publication of "The Social Food: Home Cooking Inspired by the Fla= vors of the World" by culinary experts Shirley Garrier and Mathieu Zouhairi=
is the must-have guide for anyone looking to master shopping for, preparin=
g (and most importantly) enjoying good food.
"The Social Food: Home Cooking Inspired by the Flavors of the World" is ins= pired by their love for travel, their contemporary approach to cooking is e= nhanced by ingredients and techniques brought back from their numerous voya= ges,
Blending French, Japanese, Vietnamese, Italian, and Spanish culinary tradit= ions, each recipe packs complex flavors while requiring minimal effort usin=
g simple, everyday ingredients that anyone can source. With sandwiches, ric=
e, soups, fish, desserts, pasta, cocktails, and more, the dynamic plates ra= diate freshness and vibrancy.
Captured during the duo's travels, gorgeous images of ingredients and local=
food shops punctuate the dishes. From a sardine banh mi and mushroom rigat= oni to ramen with winter vegetables and a burnt cheesecake with dark chocol= ate and mezcal, each plate is perfectly adapted for seasoned cooks and amat= eur home chefs alike.
This is the food that will guarantee "Wow, this is amazing!" at any and all=
dining occasions.
Critique: Beautifully and profusely illustrated throughout with full color = photography, ""The Social Food: Home Cooking Inspired by the Flavors of the=
World" is a simple culinary pleasure to browse through and to create memor= able menus with. This distinctive compendium of palate-pleasing, appetite-s= atisfying, kitchen cook friendly recipes is a very special and unreservedly=
recommended addition to personal, professional, and community library cook= book collections.
Editorial Note: Shirley Garrier and Mathieu Zouhairi are the founders of Th=
e Social Food, a creative studio specializing in food design, styling, and = photography. Known for their immensely popular Instagram account, where the=
y share recipes and explore the world of cooking, they work in collaboratio=
n with the most acclaimed chefs and restaurants in Paris.
Taste Of Home: Farmhouse Entertaining Cookbook
Editorial Staff
Taste of Home
c/o Enthusiast Brand / Trusted Media Brand
PO Box 5294, Harlan, IA 51593-0794
https://www.tasteofhome.com
https://www.trustedmediabrands.com
9781621458326, $26.99, HC, 336pp
https://www.amazon.com/Taste-Home-Farmhouse-Entertaining-Cookbook/dp/162145= 8326
Synopsis: Whether you live in the countryside or simply long to due so, wit=
h the publication of "Taste Of Home: Farmhouse Entertaining Cookbook" you c=
an now share your love of farmhouse foods with everyone on your invite list=
..
From down-home Thanksgiving dinners and heartwarming Christmas gatherings t=
o old-fashioned Easter menus and finger-licking barbecues perfect for Indep= endence Day, "Taste Of Home: Farmhouse Entertaining Cookbook" is an ideal s= ource for planning menus, buffets and party-pleasers for any and all celebr= atory occasions.
There are also a culinary wealth of recipes for appropriate for Sunday dinn= ers, chili cook-offs and other casual gatherings -- with each dish offering=
a very special touch of farmhouse appeal.
Of special note are the easy ideas for party decor, tables toppers and more=
, making "Taste Of Home: Farmhouse Entertaining Cookbook" desirable as an i= nstructive resource for today's hosts.
Critique: Beautifully and profusely illustrated throughout with full color = photos of finished dishes, "Taste Of Home: Farmhouse Entertaining Cookbook"=
is a superbly organized and presented compendium of palate-pleasing, appet= ite-satisfying, home cook friendly recipes for creating truly memorable din= ing occasions with that 'Farm Fresh' feel. While also readily available in =
a digital book format (Kindle, $14.99), "Taste Of Home: Farmhouse Entertain= ing Cookbook" is an excellent and recommended choice for family, personal, = professional, and community library cookbook collections.
Very Good Salads
Louisa Allan, author
Shuki Rosenboim, author
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922417862,$29.95, HC, 192pp
https://www.amazon.com/Very-Good-Salads-Middle-Eastern-Sharing/dp/192241786=
6
Synopsis: "Very Good Salads: Middle-Eastern Salads and Plates for Sharing" =
is a compendium of 52 elegant salad recipes, compiled and showcased by Shuk=
i Rosenboim and Louisa Allan, the owners of Very Good Falafel, a small fala= fel bar in Melbourne, Australia. Their focus is on vegan salads, exceptiona=
l dips, soft pita and, of course, very good falafel -- all made from local = in-season ingredients.
Of special note is that "Very Good Salads" shares Shuki and Louisa's origin= al, much-lauded falafel recipe for the first time, along with their popular=
salads that change with the seasons. Making the very best of fresh produce=
, recipes include Iraqi Jewish and Middle Eastern-focused salads that are a=
s good on their own as they are stuffed into bread with a side of tahini.
Each salad makes use of the whole vegetable, with classic and less-expected=
pairings such as watermelon salad with za'atar, radish and fried pita; pea= ches, basil, and hazelnut; and grilled leek with pomegranate, walnuts, spri=
ng onion, mint, dill, and lemon zest; as well as larger offerings such as s= ilverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. =
In addition, the book shares recipes for traditional dips and the ultimate = pita recipe that produces flawless bread to stuff or served alongside share
Critique: A beautifully illustrated compendium of authentic, palate pleasin=
g, appetite satisfying recipes showcasing Middle-Eastern cuisines, "Very Go=
od Salads: Middle-Eastern Salads and Plates for Sharing" is a welcome and h= ighly recommended contribution to personal, professional, and community lib= rary cookbook collections.
Editorial Note: After years selling homemade dips, sauces, and falafels at = farmers' markets around Victoria, Louisa Allan and Shuki Rosenboim grew so = popular that they set up a permanent shop on Melbourne's vibrant Sydney Roa=
d -- and they've never looked back. Their small falafel bar has become a Me= lbourne institution. With a cult following and legendary falafel status, Lo= uisa and Shuki are two of the city's most popular food creators.
LEON Big Salads
Rebecca Seal
Conran
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9781840918250, $24.99, HC, 224pp
https://www.amazon.com/LEON-Big-Salads-Rebecca-Seal/dp/184091825X
Synopsis: LEON was founded on the twin principles that food can both taste = good and do you good. "LEON: Big Salads" is the first book in their brand-n=
ew cookbook series by cookbook author and food journalist Rebecca Seal. "LE= ON: Big Salads" is comprised of more than 100 novel ideas for hearty, healt=
hy salads, ideal for any occasion.
From portable salads to bring to work to salad platters for leisurely weeke=
nd lunches, "LEON: Big Salads" is a brand-new recipe collection from the br= and behind the hugely successful LEON Happy Salads and proves that there ca=
n be so much more to a salad than a few damp lettuce leaves.
The recipes range from: LEON Aioli Chicken Salad; Thai Crispy Duck and Pine= apple Salad; and Honey and Harissa Roots and Grains; to Halloumi Fries with=
Pomegranate and Fennel; Crab Cake Salad; Chipotle Seared Steak Salad; LEON=
Rainbow Salad -- and so many more!
Critique: Each salad showcased in "LEON: Big Salads" is accompanied by a fu=
ll page, full color photograph, a succinct introductory commentary, prep ti= me, ingredients, and thoroughly 'kitchen cook friendly' instructions. The r= esult is a culinary reference that is ideal for menu planning and will prov=
e to be an immediate and enduringly popular addition to personal, professio= nal, and community library cookbook collections. It should be noted that "L= EON: Big Salads" is also readily available in a digital book format (Kindle=
, $10.99).
Editorial Note: Rebecca Seal (
https://www.rebeccaseal.co.uk) has written ab= out food and drink for the Financial Times, Evening Standard, the Observer,=
the Guardian, Red and The Sunday Times. Her cookbooks include Istanbul: Re= cipes from the heart of Turkey and Lisbon: Recipes from the heart of Portug= al, as well as co-authoring LEON Happy Soups, LEON Happy One-pot Cooking, L= EON Fast Vegan, LEON Happy Curries and LEON Happy Fast Food and LEON Happy = Guts with John Vincent.
Taste Of Home: 5 Ingredient Dinners
Editorial Staff
Taste of Home
c/o Enthusiast Brand / Trusted Media Brand
PO Box 5294, Harlan, IA 51593-0794
https://www.tasteofhome.com
https://www.trustedmediabrands.com
9781621458852, $17.99, PB, 256pp
https://www.amazon.com/Taste-Home-Ingredient-Dinners-dinner/dp/1621458857
Synopsis: Today's home cooks are looking to make the most of their grocery = budget and their time in the kitchen. Now, with the publication of "Taste O=
f Home 5 Ingredient Dinners: Save Money & Time on Dinner" it is easier than=
ever for the family cook to create palate pleasing, appetite satisfying di= shes that everyone will appreciate -- and without having to spend of money =
on a lot on expensive ingredients -- or spending hours on meal prep!
Comprised of 250 main-course recipes perfect for weeknight meals and weeken=
d get-togethers alike, "5 Ingredient Dinners" (the one of the newest 'kitch=
en cook friendly" cookbooks from Taste of Home) offers recipes for such cla= ssics such as meat loaf, lasagna and barbecue. Of special note are the meal= -in-one staples made on a sheet pan, in a Dutch oven or simmered in a slow = cooker.
Each of these one-dish dinners calls for 5 ingredients of fewer! There is e= ven a clip-&-keep list of pantry staples, as well as a 30-day meal planner = that answers the popular "what's for dinner?" question. The bonus "Breakfas=
t for Dinner" chapter is sure to shake up mealtime routines!
Critique: Beautifully and profusely illustrated throughout with full color = photos of finished dishes, "Taste Of Home 5 Ingredient Dinners: Save Money =
& Time on Dinner" is an especially and unreservedly recommended addition to=
personal, professional, family, and community library cookbook collections=
.. For the time-stressed and budget-limited, it should be noted that "Taste = Of Home 5 Ingredient Dinners: Save Money & Time on Dinner" is also availabl=
e in a digital book format (Kindle, $11.99).
Taste Of Home: Recipe Makeovers
Editorial Staff
Taste of Home
c/o Enthusiast Brand / Trusted Media Brand
PO Box 5294, Harlan, IA 51593-0794
https://www.tasteofhome.com
https://www.trustedmediabrands.com
9781621458265, $17.99, PB, 256pp
https://www.amazon.com/Taste-Home-Recipe-Makeovers-Lightened/dp/1621458261
Synopsis: Cutting back on fat, calories and carbs doesn't mean sacrificing = flavor! With the publication of "Taste Of Home: Recipe Makeovers" it is now=
easier than ever to enjoy piping-hot lasagnas, juicy burgers, lip-smacking=
mac & cheese, hearty stews, finger-licking fried chicken and even mom's me= atloaf -- all while keeping healthy-eating goals in check.
In these pages, the culinary professionals at the Taste of Home Test Kitche=
n have trimmed down all-time classic comfort foods, turning them into heart= -smart choices you'll be excited to serve. They also cut back the sugar and=
butter from cakes, pies, brownies and other crowd-pleasing desserts. They = have even created Bonus Chapters of satisfying and simply delicious gluten-= free and vegan dishes.
You will also find tips for lightening up your own recipes and step-by-step=
photos demonstrating insider cooking techniques sure to lead you to succes=
s. Lose weight, get healthy and eat great! It's a snap with the light but h= earty family-favorites found in this all-new cookbook.
Critique: Profusely illustrated with full color food photography throughout=
, "Taste of Home Recipe Makeovers: Relish your favorite comfort foods with = fewer carbs and calories and less fat and salt" is a pleasure to plan palat= e-pleasing, appetite-satisfying, budget-friendly, 'Waste Not, Want Not' mea=
ls for the family. While also available in a digital book format (Kindle, $= 11.99), "Taste of Home Recipe Makeovers" is certain to be a popular contrib= ution to personal, family, and community library cookbook collections.
Editorial Note: Taste of Home (www.tasteofhome.com) is the leading multi-pl= atform producer of information on food, cooking, baking and entertaining, s= erving home cooks engaging media that capture the joy and comfort received = from food made with love. Taste of Home magazine has a circulation of 1.5 m= illion and publishes top-selling cookbooks, bookazines and newsstand specia= ls.
Pieminister Live & Eat Pie!
Tristan Hogg, author
Jan Simon, illustrator
Kyle Books
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9781804190630, $26.99, HC, 192pp
https://www.amazon.com/Pieminister-Live-Eat-Pie-Sustainable/dp/1804190632
Synopsis: "Pieminister Live & Eat Pie!: Ethical & Sustainable Pie-Making" i=
s a compendium of delicious pie recipes from the award-winning Pieminister = brand, including meat, fish, vegan and plant-based options. From unbeatable=
classics like Chicken & Ham or Steak & Ale, to uniquely flavorful combinat= ions such as Jackfruit Steak & Black Pepper, Tofu, Leek & Smoked Garlic or = Paneer, Potato & Chilli, "Pieminister Live & Eat Pie!" is a com-pie-lation = that has something for everyone.
"Pieminister Live & Eat Pie!" begins with easy-to-follow pastry recipes, in= cluding vegan and gluten-free options. Then follow the pies themselves, eac=
h organized by type ranging from megapies to feed the family to indulgent p= ersonal pies, and from simple traybakes to showstopping free-standing pies.
As well as sharing delicious pie recipes, "Pieminister Live & Eat Pie!" dem= ystifies sustainable food, making it easy and attainable. From fighting was=
te and finding truly deforestation-free fats for pastry-making to getting t=
o grips with truly sustainable packaging, "Pieminister Live & Eat Pie!" rev= eals all of the wisdom gained over the last ten years at Pieminister.
Critique: A unique culinary compendium devoted the home baked pie in all it=
s variations, "Pieminister Live & Eat Pie!: Ethical & Sustainable Pie-Makin=
g" is useful, inspirational, and a pie lover's delight to simply browse thr= ough and plan menus with. A welcome and unreservedly recommended addition t=
o family, personal, professional, and community library cookbook collection=
s, it should be noted that "Pieminister Live & Eat Pie!: Ethical & Sustaina= ble Pie-Making" is also available in a digital book format (Kindle, $9.99).
Editorial Note: Pieminister (www.pieminister.co.uk) is a sustainable pie ma= king business from Bristol, UK. Their award-winning range includes plenty o=
f plant-based and gluten-free recipes, and their business puts a major emph= asis on animal welfare and sustainably sourced ingredients. Pieminister was=
founded in 2003 by brothers-in-law Tristan Hogg and Jon Simon, when they s=
et up their shop in Bristol. Tristan made the pies and Jon ran the shop. Th= eir exceptional pies meant the brand grew swiftly, and now employs 300 peop=
le and runs 16 restaurants across the UK. However, the company retains its = family values and still makes all its pies in its Bristol shop. Instagram: = @pieminister
The Complete Quinoa Cookbook
Catherine Gill
Hatherleigh Press
c/o The Hatherleigh Foundation
62545 State Highway 10, Hobart, NY 13788
www.hatherleighpress.com
9781578268832, $20.00, PB, 224pp
https://www.amazon.com/Complete-Quinoa-Cookbook-Over-Recipes/dp/1578268834
Synopsis: Quinoa is a flowering plant in the amaranth family. It is a herba= ceous annual plant grown as a crop primarily for its edible seeds; the seed=
s are rich in protein, dietary fiber, B vitamins, and dietary minerals in a= mounts greater than in many grains. Quinoa is not a grass, but rather a pse= udocereal botanically related to spinach and amaranth, and originated in th=
e Andean region of northwestern South America. It was first used to feed li= vestock 5,200 - 7,000 years ago, and for human consumption 3,000 - 4,000 ye= ars ago in the Lake Titicaca basin of Peru and Bolivia. (Wikipedia)
Is there anything quinoa can't do? Whether it's breakfast, lunch or dinner,=
and from appetizer to the dessert tray, this versatile plant-based superfo=
od truly does it all. Completely vegan, packed with protein, rich in fiber = and perfect for any kind of diet, quinoa is as easy to work into your day-t= o-day dining as it is to prepare.
Specifically designed to help family cooks to add this incredible grain to = their home kitchen menus, "The Complete Quinoa Cookbook: Over 100 Recipes -=
Perfect for Vegan & Plant-Based Diets" features such delicious dishes as: = Chocolate Strawberry Quinoa Breakfast Bowl; Quinoa Pancakes; Tangy Three Be=
an & Quinoa Salad; and Loaded Quinoa Nachos, to Quinoa Beet & "Feta" Flatbr= ead; Quinoa Baked Ziti Casserole; Quinoa Curry; Quinoa Pecan Pie, Apple Qui= noa Strudel, and so many more!
"The Complete Quinoa Cookbook" is an ideal culinary resource for anyone loo= king to eat healthier, live happier, and cook easier. Requiring minimal pre=
p for maximum enjoyment, the path to a better diet was never more clear.
Critique: Beautifully and profusely illustrated throughout with full color = photos of finished dishes, "The Complete Quinoa Cookbook: Over 100 Recipes =
- Perfect for Vegan & Plant-Based Diets" is a unique and specialized cookbo=
ok that will have a very special appeal to vegetarians, vegans, and anyone = else wanting to eat health with palate-pleasing, appetite-satisfying, and m= emorable meals. Highly recommended for personal, professional, family, and = community library cookbook collections, it should be noted that "The Comple=
te Quinoa Cookbook" is also readily available in a digital book format (Kin= dle, $12.99).
Editorial Note: Catherine Gill (
https://www.thedirtyvegan.com) is a writer,=
blogger, and holistic vegan chef who specializes in natural and health foo= ds. She studied and found her passion in writing, literature, and social sc= ience in college. She runs the popular blog The Dirty Vegan since 2010, foc= using on comfort-food-style vegan recipes that are fun, accessible, and hea= lthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in vegani= zed versions of classic desserts. She has an active social media presence w= ith over 19K followers on twitter (@TheDirtyVegan).
Lune: Eating Croissants All Day, Every Day
Kate Reid
Hardie Grant
c/o Chronicle Books
680 Second Street, San Francisco, CA 94107
www.chroniclebooks.com
9781784885168, $40.00, HC, 256pp
https://www.amazon.com/Lune-Eating-Croissants-Every-Hardie/dp/1784885169
Synopsis: "Lune: Eating Croissants All Day, Every Day" by Kate Reid is the = debut cookbook from Lune Croissanterie (a world-renowned croissant bakery i=
n Australia).
What makes "Lune: Eating Croissants All Day, Every Day" special and unique =
is how Kate Reid elevates croissant pastry from a classic breakfast staple =
to a refined vehicle for breakfast, lunch and dinner.
With step-by-step techniques for rolling and shaping croissants, followed b=
y recipes for every hour of the day, plus what to do with leftovers and how=
to make a croissant a special occasion, "Lune: Eating Croissants All Day, = Every Day" is the ultimate guide to baking the world's best-loved pastry.
Editorial Note: A magnificently illustrated coffee-table style volume (8.8 =
x 1.2 x 11.45 inches, 1.15 pounds), "Lune: Eating Croissants All Day, Every=
Day" is a appetite arousing, mouth-watering delight to browse through one = inspiring page at a time. A very special and one-of-a-kind collection of cu= linary masterpieces based on the croissant, "Lune: Eating Croissants All Da=
y, Every Day" is unreservedly recommended for personal, professional, and c= ommunity library cookbook collections. It should be noted for Pacific Rim a=
nd Pastry Baking enthusiasts that "Lune: Eating Croissants All Day, Every D= ay" is also available in a digital book format (Kindle, $9.99).
Editorial Note: Kate Reid, found her culinary niche in pastry. After workin=
g in the cafes and bakeries of Melbourne and a stint in the boulangeries of=
Paris, she knew that she wanted to create something perennially popular, a=
nd take her skills to a new level, and so, Lune Croissanterie was born. Sin=
ce opening Lune in 2012, it has amassed a cult, global following, with cele= brity devotees (see below) and an Instagram following of 177k. It's gone fr=
om a two-person team (Kate and her brother Cameron) to a two-site bakery wi=
th queues around the block from dawn and the 'Lune Lab', where Kate and her=
70-strong team develop daily changing recipes for everything from takeaway=
breakfasts to evening tasting menus of croissants.
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
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