The Cookbook Shelf

Knead Peace: Recipes from the World's Best Bakers in Support of Ukraine
Andrew Green, editor
Kyle Books
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9781804191118, $29.99 hc / $14.99 Kindle

https://www.amazon.com/Knead-Peace-Ukraine-Recipes-support/dp/1804191116

Knead Peace: Recipes from the World's Best Bakers in Support of Ukraine is = edited by Andrew Green. It gathers baked goods inspired by Anna Makievska a=
nd The Bakehouse in Kyiv, which continues to bake throughout the war. "We, = the bakers, create. And this is the opposite of what fascist aggressors do = every day. We need peace, so let's knead it." This quote from Makievska ins= pires this cookbook, representing a gathering of bakers who donated recipes=
and time to raise money from this cookbook's sales. Besides supporting Ukr= aine, the recipes themselves will appeal with their variety, from savory ba= kes to original sweets such as Helen Goh's Blood Orange, Filo and Custard C= ake. Knead Peace is a group effort that should be celebrated and in the col= lections of any culinary library and those interested in showing support fo=
r Ukraine.

70s House
Estelle Bilson
Kyle Books
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9781914239694, $22.99 hc / $10.99 Kindle

https://www.amazon.com/70s-House-homage-daring-decade/dp/1914239695

70s House: A Bold Homage to the Most Daring Decade in Design by Estelle Bil= son tells readers how to take 70s-style design and incorporate it into a mo= dern home, offering the author's expert tips and her experiences changing h=
er three-bedroom home into a 1970s showcase. How she created each room lies=
at the heart of a colorful exploration that juxtaposes the basics of 70s a=
nd modern design concepts, creating a colorful interplay between the writte=
n advice and color photos packed throughout. The result is a winning displa=
y that captures both the eye and the imagination.

The Vegetarian Reset
Vasudha Viswanath, author
Alexandra Shytsman, photographer
The Collective Book Studio
https://thecollectivebook.studio
https://www.thevegetarianreset.com
9781685550370, $34.99, HC, 192pp

https://www.amazon.com/Vegetarian-Reset-Low-Carb-Plant-Forward-Recipes/dp/1= 685550371

Synopsis: With the publication of "The Vegetarian Reset", culinary author V= asudha Viswanath celebrates a lifestyle where a foodie sensibility intersec=
ts with healthy eating. The 75 recipes comprising "The Vegetarian Rest" col= lectively solve the never-ending dilemma that all plant-based eaters face: =
Is life fun when you eat salad every day, or is it worth it to let your hea= lth take a backseat to enjoy a big bowl of rice or pasta without enough pro= tein?

In her debut cookbook, Vasudha Viswanath takes her readers on a little culi= nary trip around the world, drawing inspiration from an array of traditiona=
l and global cuisines that are rich in whole foods like vegetables, legumes=
, and healthy fats. Seasonal vibrant recipes are moderately low-carb and pu=
t vegetables front and center, while also being gluten-free!

Kitchen cooks will also learn to bake healthy bread from scratch, make pael=
la out of cauliflower rice, transform paneer into gnocchi, and sweeten brow= nies with dates! Whether you already follow a low-carb lifestyle or simply = want to add more healthy dishes into your rotation,

Simply stated, the purpose of "The Vegetarian Reset" is to delight and insp= ire vegetarians, vegans, and omnivores alike to eat well, fully nourish, an=
d reset their bodies.

Critique: Beautifully and profusely illustrated throughout with full color = photos of finished dishes by photographer Alexandra Shytsman, "The Vegetari=
an Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World" from cu= linary expert Vasudha Viswanath will be of special appeal and value to kitc= hen cooks with an interest in vegetarian cooking, as well as Low Carb and L=
ow Carbohydrate diets. While also available in a digital book format (Kindl=
e, $12.99), "The Vegetarian Reset" is an especially and unreservedly recomm= ended addition to personal, family, professional, and community library coo= kbook collections.

Editorial Note #1: Vasudha Viswanath (https://www.v8well.com/about) is the = founder of We Ate Well, a community for foodies that brings you the inside = scoop on everything vegetarian. Her mission is to help you eat mindfully, j= oyfully, and sustainably on a vegetarian diet. She grew up in Bangalore, In= dia and now lives in New York City with her husband and daughter.

Editorial Note #2: Alexandra Shytsman (https://alexandrashytsman.com) is a = writer, recipe developer, food photographer, and creator of The New Baguett=
e, a plant-based recipe site for the veg-curious. She is the co-author of T=
he Complete Vegan Cookbook, and her work has been featured in national medi=
a like The Kitchn, Food52, HuffPost, and Cherry Bombe. She is a Ukrainian i= mmigrant and currently lives in New York City.

Broke Vegan
Sam Dixon
Aster
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9781783255382, $14.99, HC, 144pp

https://www.amazon.com/Broke-Vegan-Simple-Plant-based-Recipes/dp/1783255382

Synopsis: Featuring more than 100 plant-based recipes using supermarket sta= ples, along with hints and tips for simplifying vegan cooking, "Broke Vegan=
: One Pot: Over 100 Simple Plant-based Recipes That Don't Cost The Earth" w= ill have even the most novice of kitchen cooks preparing delicious vegan me= als time after time -- meals that save money and help the planet. From easy=
weeknight meals to fancier dishes for entertaining, Broke Vegan: One Pot w= ill help you cook sustainably without breaking the bank.

Demystifying the vegan diet, "Broke Vegan: One Pot" shows how to can make n=
ot only delicious meals without sacrificing any flavor, but being able to s= witch to a vegan diet without having to worry about extra costs. Whether ta= king part in Veganuary for the first time, making the move from veggie to v= egan or just trying to make grocery money go further, "Broke Vegan: One Pot=
" will bring treasured variety and flavor to any meal without all the washi=
ng up!

Critique: Beautifully and profusely illustrated throughout with full color,=
full page photographs of finished dishes, "Broke Vegan: One Pot: Over 100 = Simple Plant-based Recipes That Don't Cost The Earth" will proved to be a p= rized and valued resource for menu planning and a welcome addition to perso= nal, professional, and community library Vegan/Vegetarian cookbook collecti= ons.

Editorial Note: Sam Dixon (www.samdixonstylist.com) is a self-taught food s= tylist for cookbooks, magazines, film and TV, learnt through industry with =
a background in baking. She officially started her career in food at Violet=
bakery in East London. A love for seasonal ingredients, creativity and aes= thetics was developed here. Since then, she has worked with numerous public= ations and brands such as The Guardian, GQ, The Telegraph, Hix, the White C= ompany, Kyle Books, Quadrille and Hodder and Stoughton. She is also the co-= creator of Studio Feast, a food photography studio in Hackney, London.

Flavor Kitchen: Vibrant Recipes with Creative Twists
Crystelle Pereira
Kyle Books
c/o Octopus Publishing
236 Park Avenue, New York NY 10017
http://www.kylebooks.com
9781914239793, $19.99, HC, 208pp

https://www.amazon.com/Flavor-Kitchen-Creative-Recipes-Sharing/dp/191423979=
2

Synopsis: Cooking has always been an equal passion to baking for Crystelle = Pereira, as shown by the coveted 'Hollywood Handshake' she received for her=
curried chicken and potato pie on The Great British Bake Off, a dish showc= asing her Portuguese-Goan roots. Inspired by her travels and heritage, Crys= telle's new cookbook, "Flavor Kitchen: Vibrant Recipes with Creative Twists=
" encourages kitchen cooks to experiment with flavors and shows how (just b=
y adding a few more condiments to your cupboard) anyone can elevate classic=
dishes.

Divided into two halves (savory and sweet), "Flavor Kitchen: Vibrant Recipe=
s with Creative Twists" showcases the baking that took Crystelle to the fin=
al of The Great British Bake Off, as well as her flair for creative savory = dishes. Drawing inspiration from around the world, there is a flavor-packed=
dish for every occasion, from zingy curries, mouth-watering pastas and zes=
ty salads to scrumptious cakes, pull-apart breads and indulgent brownies. F= eaturing a handy guide to Crystelle's hero ingredients and star seasonings = (all of which feature in multiple recipes) it couldn't be easier to raise a=
ny dedicated kitchen cook's flavor game.

Critique: As much fun to browse through as it is inspiring to plan menus wi= th, "Flavor Kitchen: Vibrant Recipes with Creative Twists" is beautifully a=
nd profusely illustrated throughout with full color, full page photographs =
of finished dishes. Exceptionally 'kitchen cook friendly' in organization a=
nd presentation, "Flavor Kitchen: Vibrant Recipes with Creative Twists" wil=
l prove to be an enduringly popular addition to personal, professional, and=
community library cookbook collections. It should be noted that "Flavor Ki= tchen: Vibrant Recipes with Creative Twists" is also readily available in a=
digital book format (Kindle, $12.99).

Editorial Note: Raised in London by Kenyan-born, Portuguese-Goan parents, C= rystelle Pereira first showcased her baking skills and winning flavor combi= nations on The Great British Bake Off. Cooking is an equal passion to bakin=
g for Crystelle, and her dishes are known for their inventive twists and ex= citing flavors. Her appearance on GBBO made Vanity Fair's list of Best Perf= ormances of 2021, and she has gone on to cook on acclaimed TV shows such as=
Good Morning America, The Today Show, Sunday Brunch and ITV Lorraine. She = can be followed on Instagram: @crystellepereira

Vegan Chocolate Treats
Emma Hollingsworth
Kyle Books
c/o Octopus Publishing
236 Park Avenue, New York NY 10017
http://www.kylebooks.com
9781914239564, $22.99, HC, 160pp

https://www.amazon.com/Vegan-Chocolate-Treats-gluten-free-refined-sugar-fre= e/dp/1914239563

Synopsis: After the success of "Vegan Treats" and with the publication of "= Vegan Chocolate Treats", Emma Hollingsworth is back with an even more indul= gent sequel featuring all things chocolaty. Comprised of 100 delicious dair= y-free, gluten-free and refined-sugar-free recipes based on chocolate, "Veg=
an Chocolate Treats" provides simple, fuss-free instructions for memorable = home-made treats created with easy to find, natural, ingredients. The focus=
is on confectionary, energy balls and bars, cakes, puddings and frozen des= serts. Think healthier versions of peanut butter cups, Mars Bars, chocolate=
spread, Magnums and chocolate mousse as well as lots of birthday cake idea=
s too.

Critique: Enhanced with the inclusion of full page, full color photographs =
of finished treats, "Vegan Chocolate Treats" is a chocolate lover's dream c= ollection that will appeal to vegans and non-vegans alike! Exceptionally 'k= itchen cook friendly' in organization and presentation, "Vegan Chocolate Tr= eats" is an extraordinary and unreservedly recommended addition to personal=
, professional, and community library cookbook collections. It should be no= ted that "Vegan Chocolate Treats" is also readily available in a digital bo=
ok format (Kindle, $10.99).

Editorial Note: Emma Hollingsworth (https://readitandeatstore.com/pages/emm= a-hollingsworth) has a first in Economics from Birmingham and also studied =
at Harvard. Wanting to get healthier, she cut out gluten, sugar and other a= llergens, qualified as a certified health coach (IIN) and started developin=
g healthy treats. She runs a weekly farmers' market stall, her blog won 'be=
st recipe blog' at the 2017 Health Blog awards, she collaborates with well-= known health brands such as Ethos, creates bespoke cakes to order and also = runs workshops. Emma lives in London with her husband and daughter.

Recipes to Reconnect
Anna Boglione
Kyle Books
c/o Octopus Publishing
236 Park Avenue, New York NY 10017
http://www.kylebooks.com
9780857839961, $39.99, HC, 272pp

https://www.amazon.com/Recipes-to-Reconnect/dp/0857839969

Synopsis: Inspired by her upbringing at famed British restaurant -- Petersh=
am Nurseries, Beautifully illustrated with full color photos of finished di= shes, "Recipes to Reconnect" is comprised of more than 60 recipes from the = Petersham team and other great chefs, alongside Anna's own home cooking.

Split into seasons these are delicious, simple dishes, created in response =
to wide-ranging conversations with farmers, conservationists and nutritioni= sts around themes such as re-wilding, community, sleep and fasting. Intervi= ewees and chefs featured include Isabella Tree, Hugh Fearnley-Whittingstall=
, Bruce Parry, Jeremy Lee of Quo Vadis, Skye Gyngell of Spring, and Simon R= ogan of L'Enclume, The dishes celebrate natural ingredients and encourage y=
ou to enjoy your food all the more having considered its origin.

Anna sees food as a way to create conversation, to bring people together an=
d to experience the joy of nature. With the publication of "Recipes to Reco= nnect", she creates a deeper consideration of nature's place in our modern = lives and brings it, quite literally, to the table.

Critique: A beautiful book to simple browse through, and ideal for planning=
menus with, not only will the meals be memorable, but they will provide va= lues opportunities for food based conversations to re-establish the relatio= nship between nature, food and self among those seated at the dining table.=
A culinary treasure, "Recipes to Reconnect" has the highest recommendation=
possible for personal, professional, and community library cookbook collec= tions. It should be noted that "Recipes to Reconnect" is also readily avail= able in a digital book format (Kindle, $12.99).

Editorial Note #1: Anna Boglione spent her childhood exploring the Italian = alps and within London's Petersham Nurseries, her family's restaurant, farm=
and garden centre. Having grown up in such organic surroundings, Anna stru= ggled once exposed to the food she ate outside of the home. She developed d= igestion issues which affected her weight, cognitive function and later in = her her spine. Anna found relief and comfort in plants and nature and launc= hed The Gut. https://www.wmagazine.com/story/artistic-director-anna-boglion= e-knows-how-to-put-on-a-show

Editorial Note #2: Petersham Nurseries, Richmond (https://petershamnurserie= s.com) is situated along the Thames, adjacent to a cow field. Awarded a Gre=
en Michelin star, the seasons are reflected in the food, flowers find their=
way into the dishes and the colours of each season are intertwined within = the ambiance.

Taste of Home Cooking School Cookbook
Taste of Home, editor
Trusted Media Brand
https://www.trustedmediabrands.com
9781621458890, $26.99, HC, 320pp

https://www.amazon.com/Taste-Home-Cooking-School-Cookbook/dp/162145889X

Synopsis: No matter your kitchen expertise, you'll cook with confidence wit=
h Taste of Home Cooking School Cookbook at your fingertips! Discover the st= ep-by-step techniques every home cook needs to set delicious, hearty, memor= able meals on the table. Dozens of how-to photos, tips and hints turn you i= nto the chef and baker you always knew you could be, and 40 QR Codes offer =
up free online tutorials for even more direction. From roasting a chicken a=
nd stuffing a turkey to grilling like a pro and baking up golden yeast brea= ds, you'll discover all the secrets today's cooks rely on most... taught by=
the pros from the Taste of Home Test Kitchen. Whip up sumptuous holiday me= nus with all of the trimmings and impress the gang with beautiful cakes, lu= scious pies and fudgy brownies too good to be true. It's easy! Let Taste of=
Home Cooking School Cookbook show you how!

Critique: Profusely illustrated throughout with full color photos of finish=
ed dishes, and an ideal culinary instruction guide and 'how-to' manual, "Ta= ste of Home Cooking School Cookbook: Step-by-Step Instructions, How-to Phot=
os and the Recipes Today's Home Cooks Rely on Most" is an ideal DIY textboo=
k for highschool and community college cooking classes, and will prove to b=
e a prized addition to personal, professional, and community library cookbo=
ok collections. Covering everything from knife skills and kitchen equipment=
to kitchen cook friendly recipes for menu planning that will transform ord= inary meals into memorable dining occasions, it should be noted for persona=
l reading lists that "Taste of Home Cooking School Cookbook" is also availa= ble in a digital book format (Kindle, $14.99).

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. The Taste of Home magazine has a circulation of 1= ..5 million and publishes top-selling cookbooks and newsstand specials.

Taste of Home What Can I Bring?
Taste of Home, editor
Trusted Media Brand
https://www.trustedmediabrands.com
9781621458913, $19.99, PB, 320pp

https://www.amazon.com/Taste-Home-What-Can-Bring/dp/1621458911

Synopsis: When invited to a community, church, or family gathering and food=
is to be served our first response almost automatically ask the question "= What Can I Bring?" All great parties, holidays, anniversaries, and communal=
gatherings aspire to include tasty dishes to share, munchable snacks and i= mpressive desserts to offer brought together by those who will be attending=
and participating in the celebratory event.

Showcasing more than 360 'kitchen cook friendly' dishes suitable for partie=
s, picnics and potlucks, "Taste of Home What Can I Bring? is a new cookbook=
specifically designed to find the perfect contribution to cocktail parties=
, tailgates, backyard barbecues, bridal and baby showers, Christmas buffets=
and other events. Each individual recipe serves a crowd, travels well and = offers the no-fuss ease today's home cooks need most. In addition to more t= han 360+ make-and-take dishes, there are invaluable and 'real world practic= al' packing and traveling tips, suggestions for the ideal foods to bring to=
specific get-togethers, and other culinary tricks for answering that ever = popular and inevitable question, "What can I bring?".

Critique: Beautifully and profusely illustrated throughout with full color = photos of finished dishes that will inspire and delight for any and every c= ommunal dining occasion, "Taste of Home What Can I Bring?: 360+ Dishes for = Parties, Picnics & Potlucks" is confidently recommended for personal, profe= ssional, family, and community library cookbook collections. It should be n= oted that "Taste of Home What Can I Bring?" is also available in a digital = book format (Kindle, $11.99).

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. The Taste of Home magazine has a circulation of 1= ..5 million and publishes top-selling cookbooks and newsstand specials.

Vietnam: Morning to Midnight
Jerry Mai
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922754288, $29.95, HC, 192pp

https://www.amazon.com/Vietnam-Morning-Midnight-cookbook-Jerry/dp/192275428=
5

Synopsis: With the publication of "Vietnam: Morning to Midnight", kitchen c= ooks can readily join chef and author Jerry Mai as she shares the iconic di= shes and street-food eats that are enjoyed throughout Vietnam, from morning=
to midnight.

As the sun rises, mornings start early in Vietnam: locals perch on plastic = stools, slurping large bowls of beef pho, while others grab a crispy pork b= anh mi for breakfast on the go. Lunch might include delicious grilled meats=
piled high onto rice, or a cold noodle salad to help stay cool in the midd=
ay heat.

Weaving through the bustling streets, snacks are all around: rice paper rol= ls, savoury pancakes, sweet treats, drinks and more. At the end of the day,=
grilled or barbecued savoury snacks are the perfect foil for freshly brewe=
d beer and are the best prelude to dinner -- a communal feast of shared dis= hes.

Critique: Enhanced for the kitchen cook with the inclusion of full color, f= ull page photographs of finished dishes, "Vietnam: Morning to Midnight" sho= wcases authentic Vietnamese cuisine. A culinary foodie's delight in browsin=
g through the page of, and planning memorable menus with, "Vietnam: Morning=
to Midnight" is unreservedly recommended for personal, professional, and c= ommunity library Ethnic & Asian cookbook collections.

Editorial Note: Jerry Mai (https://www.smithstreetbooks.com/book-author/jer= ry-mai) is a Vietnamese - Australian chef living and working in Melbourne, = Australia. She has spent over twenty years working in some of Melbourne's g= reatest kitchens including Longrain, Gingerboy, and Seamstress. Jerry now o= wns and runs two restaurants offering different Vietnamese food experiences=
-- the cool, casual street-food of Pho Nom, and Annam, Jerry's pimped-up V= ietnamese restaurant showcasing her mother's recipes, all intertwined with = her own unique food experiences.

The Official Disney Parks Cookbook
Pam Brandon
Disney Editions
c/o Disney Book Group
https://books.disney.com
9781368090292, $19.99, HC, 208pp

https://www.amazon.com/Official-Disney-Parks-Cookbook-Delicious/dp/13680902=
9X

Synopsis: For more than twenty-five years, Pam Brandon has worked closely w= ith the Disney chefs to thoughtfully take the best dishes from Disney theme=
parks and resorts and serve up official recipes that are just right for pr= epping on a smaller scale in home kitchens and tested by real home chefs. N=
ow comfy classics, festival favorites, and international cuisines are whisk=
ed together and presented in "The Official Disney Parks Cookbook", a profus= ely illustrated collection of memorable dishes from the Disney recipe vault=
..

Of special note is the inclusion of personalized notes from the chefs who c= reated and enhanced a particular dish, inspiring food photos, helpful hints=
for easy preparation, and a little of that Disney culinary magic, showcasi=
ng 101 tried-and-true recipes.

"The Official Disney Parks Cookbook" is an impressive and 'kitchen cook fri= endly' assortment of appetizers, main courses, sides, desserts, and even jo= yful libations that have come from fine-dining and quick-service establishm= ents and have wowed guests of the Disneyland Resort; Walt Disney World Reso= rt; Disney Cruise Line ships; and Disney Vacation Club resorts,

Critique: A unique and impressive Disney themed cookbook whose 101 showcase=
d recipes range from a Dagobah Slug Slinger, Chef Mickey's Breakfast Pizza,=
and Flame Tree Barbecue Sauce, to Micky Mouse Beignets, Rainbow Sprinkle W= oopie Pies, Caramel Hawaiian Sweet Bread, "The Official Disney Parks Cookbo= ok" will prove an enduringly popular addition to personal, family, professi= onal, and community library cookbook collections.

Editorial Note: Pam Brandon (https://winterparkmag.com/2021/12/31/a-chefs-b= est-pal) is the author of 20 Disney cookbooks, including the "2017 Disney F= estivals Coast to Coast," on bookshelves in August, and "Delicious Disney" = with recipes from Disneyland Park, Walt Disney World Resort, Disney Cruise = Line and Aulani, on bookshelves in late 2018. Brandon also is a food writer=
for the Disney Parks Blog. She began her career as a senior publicist for = Walt Disney World Resort in 1987 and has worked on public relations' food &=
beverage projects for Disney parks around the globe for the last 20 years,=
including the opening of Shanghai Disney. She also was a contributing edit=
or to the Disney Birnbaum guidebooks for more than 10 years. She also is ma= naging editor of Edible Orlando magazine.

When You Fast... Recipes For Lenten Seasons
Catharine Mandell
SVS Press
575 Scarsdale Road, Yonkers, NY 10707
www.svspress.com
9780881412628, $32.00, PB, 256pp

https://svspress.com/when-you-fast-recipes-for-lenten-seasons

Synopsis: With the publication of "When You Fast... Recipes For Lenten Seas= ons" Catharine Mandell offers a compendium of balanced and helpful seasonal=
recipes for Lent. It was born out of Catharine's nearly decade-long quest =
to attain a rule of fasting for her family in accordance with the tradition=
al Orthodox Christian discipline. Her goal was not only abstention from mea=
t during lenten seasons, but also abstention from dairy products, and from = oils on the strictest of fast days.

The resultant of her culinary labors is "When You Fast... Recipes For Lente=
n Seasons" showcasing 200 recipes, each of which will provide a variety of = easy, nourishing, and appealing meals. Sprinkled among the delicious recipe=
s are sayings from the Mothers and Fathers of the early Church regarding ho=
w the body and soul are affected by eating habits-pithy illuminations to ac= company the appetizing recipes.

Critique: An inspirational pleasure to browse through and plan menus with, = "When You Fast... Recipes For Lenten Seasons" is a unique and very special = addition recommended for personal, community, and church library cookbook c= ollections.

The Official Cookbook of the Chile Pepper Institute
Paul W. Bosland, author
Wendy V. Hamilton, author
Carolyn Graham, photographer
University of New Mexico Press
1 University of New Mexico, Albuquerque NM 87131-0001
www.unmpress.com
9780826364555, $24.95, PB, 200pp

https://www.amazon.com/Official-Cookbook-Chile-Pepper-Institute/dp/08263645=
51

Synopsis: The world-famous Chile Pepper Institute (https://cpi.nmsu.edu) is=
the only organization devoted to the study, cultivation, and enjoyment of = the world's favorite fiery fruit, and "The Official Cookbook of the Chile P= epper Institute" is the ideal DIY guide to cooking with and enjoying chile = peppers in all their magnificent, flavorful varieties. With over eighty rec= ipes celebrating the world's diversity of chile peppers and more than a hun= dred photos of chile peppers in the field, at the market, and on your plate=
, this unique and specialized cookbook is like taking a tour through the In= stitute's famous Teaching Garden.

Critique: "The Official Cookbook of the Chile Pepper Institute" by co-autho=
rs Paul W. Bosland and Wendy V. Hamilton is specifically organized to inclu=
de almost every chile pepper variety worldwide. Each individual chile inclu= des a description of its history, where it originated and where it is grown=
now, and its flavor profile, heat index, and common uses. And, of course, = recipes! For those who like the flavor enhancement of chilies in the dishes=
they serve, "The Official Cookbook of the Chile Pepper Institute" is unres= ervedly recommended for personal, professional, and community library cookb= ook collections. It should be noted by kitchen cooks that "The Official Coo= kbook of the Chile Pepper Institute" is also available in a digital book fo= rmat (Kindle, $24.95).

Editorial Note #1: Paul W. Bosland (https://pes.nmsu.edu/faculty/emeritus/p= aul-w-bosland.html) is the Regents Professor of Horticulture emeritus, a Di= stinguished Achievement Professor, and the former director of the Chile Pep= per Institute at New Mexico State University. He is popularly known as the = "Chileman." He led the chile breeding and genetics research program at New = Mexico State University and is recognized internationally as the foremost e= xpert on chile peppers. Bosland has published more than 150 scientific pape=
rs and coauthored five books, including Peppers of the World: An Identifica= tion Guide with Dave DeWitt.

Editorial Note #2: Wendy V. Hamilton is a professor emeritus at New Mexico = State University and the former department head for the New Mexico Cooperat= ive Extension Service's Program Development and Accountability Department. = She also served as Extension's statewide program evaluation and grant devel= opment specialist until retiring in 2020.

Editorial Note #3: Carolyn Graham (https://www.unmpress.com/author/carolyn-= graham) has worked for more than twenty-five years in the publishing indust= ry, most recently as the CEO of New Mexico Magazine. She is the author of N=
ew Mexico Food Trails: A Road Tripper's Guide to Hot Chile, Cold Brews, and=
Classic Dishes from the Land of Enchantment (UNM Press).

The Complete Small Plates Cookbook
America's Test Kitchen
America's Test Kitchen, Publisher
www.americastestkitchen.com
9781954210370, $34.99

https://www.amazon.com/Complete-Small-Plates-Cookbook-Shareable/dp/19542103=
7X

The Complete Small Plates Cookbook features over three hundred shareable di= shes that can be defined as anything from Spanish tapas to bar snacks and s= alads. In keeping with the modern trend to eat less, but more flavorfully a=
nd diversely, this notion of sharing several small plates initially might f= eel like a challenge for home cooks used to producing a single large meal w= ith a few side dishes. The trick of easy preparation lies in putting the pi= eces together that result in different dishes using similar ingredients, th=
en balancing tastes, textures, and food displays for maximum diversity and = appeal.

The Complete Small Plates Cookbook presents foolproof recipes for dishes su=
ch as Apple-Fennel Remoulade, Crab Croquettes, and Sweet Potato Hummus, wit=
h colorful photos of dishes combining eye-catching attraction with food tha=
t home cooks can easily reproduce to support the concept of small dishes sh= ared among family and friends.

Libraries seeking a fine, diverse representation of small dish recipes shou=
ld include The Complete Small Plates Cookbook in their collections.

Egg
Lizzie Stark
W.W. Norton
500 Fifth Avenue New York, New York 10110
www.wwnorton.com
9780393531503, $28.00

https://www.amazon.com/Egg-Dozen-Ovatures-Lizzie-Stark/dp/0393531503

Egg: A Dozen Ovatures is a rousing tribute to the egg that will attract coo=
ks and anyone with an interest in historical and scientific facts about egg=
s. The egg represents a paradox in many ways. This is thoroughly explored b=
y an author interested in all of the egg's facets, from myths and realities=
about eggs to the possibilities of utilizing them more widely in the kitch= en. While this far-ranging examination brings it far from the typical cookb= ook recipe format, Egg is featured here because it should not be missed by = any with an interest in food history in general and eggs in particular.

Libraries will find Egg unparalleled in its in-depth focus, lively consider= ations of history, and ability to appeal to historical readers as well as c= ooks who normally don't receive such an expansive survey.

The Slimming Foodie in Minutes
Pip Payne
Aster
c/o Octopus Publishing
www.octopusbooksusa.com
9781783254989, $26.99

https://www.amazon.com/Slimming-Foodie-Minutes-quick-cook-calories/dp/17832= 5498X

The Slimming Foodie in Minutes: 100+ Quick-Cook Recipes Under 600 Calories = combines speedy dishes with a healthy perspective on cooking, offering reci= pes that can each be prepared in under 30 minutes, containing under 600 cal= ories.

Pip Payne proves that "low-fat" needn't translate to "high effort," present= ing dishes packed with flavor. Examples include Light Lemon, Smoked Salmon =
& Pea Spaghetti, Sweet & Spicy Mango Prawns, and Creamy Chinese Five Spice = Chicken Curry (the cream comes from light coconut milk). With attractive fa= cing color photos accompanying each recipe, even the busiest cooks can easi=
ly produce healthier main dishes that shine.

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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