...all reflect a boom in the cookbook publishing business. A paperback
reprint will lower the cost to the purchaser, and also give a publisher
a chance to correct egregious errors or add a postscript. Some will
reissue a book in paper covers with a new layout or photos. Others will
rearrange existing material to present it as more informative text
while keeping the focus tight. Here are some recent "re-editions"...
reprint will lower the cost to the purchaser, and also give a publisher
a chance to correct egregious errors or add a postscript. Some will
reissue a book in paper covers with a new layout or photos. Others will
rearrange existing material to present it as more informative text
while keeping the focus tight. Here are some recent "re-editions"...
18. APPLE PIE; 100 delicious and decidedly different recipes for
America's favorite pie. (Harvard Common Press, 2002, 2011; distr. T.
Allen, 250 pages, ISBN 978-1-55832-742-9, $14.95 US paper covers) is by
Ken Haedrich, a food and travel writer and the author of at least eight
cookbooks. This book, devoted to Apple Pie, was first published in 2002
as "Apple Pie Perfect". Here, it is in paperback reprint form, with new
endorsements and log rolling. And I suppose you could use pears in a
pinch. He opens with a primer on types of apples and types of pastries
(double crusts, cream cheese, wheat oil, graham cracker, etc.). Then
there are pies broken down by seasons, applesauce pies, special
occasion pies, cream pies, plus some for kids to work on and some quick
and easy. Theirs is something here for everyone, and if you love
apples, this is the book for you. Try southern apple pie with pecan
syrup, honeyed apple pear pie in a rosemary semolina crust, sugarless
apple pie, sour cream supple crumb pie, or apple pie frangipane.
Preparations have their ingredients listed in avoirdupois measurements,
but there is no table of metric equivalents. Good layout, large print.
Quality/price rating: 89.
19. GREAT CHEFS COOK VEGAN (Gibbs Smith, 2011; distr. Raincoast, 272
pages, ISBN 978-1-4236-2327-4, $24.99 US paper covers) has been pulled
together by Linda Long, who has been a vegan for the past 30 years. She
writes on food and nutritional topics. Log rolling comes from Charlie
Trotter, which is surprising since he is also one of the contributing
chefs. This is a collection of recipes from 25 chefs, who also include
Cat Cora (Iron Chef), Daniel Boulud, Marcus Samuelsson, Thomas Keller,
and Jean-Georges Vongerichten. The book is a straight paperback reprint
of the 2008 edition. Vegan food, such as whole grains, vegetables,
fruits and beans, are low in fat, contain no cholesterol, and are rich
in fibre and nutrients. Here, each chef has contributed a menu of three
or four courses. The book is arranged by chef's first name, which is
standard in many restos: you have Chef Alex, Chef Floyd, Chef Suzanne,
etc. Just about all of these chefs are NOT totally vegan; they also
cook meats and dairy. But the conception is useful for selling the
book, and the preps are indeed tasty. Each chef gets about 10 pages.
There is a pix, a textual description of the chef's life, and then the
recipes. For Chef Anne (Quatrano), we learn that she is at a top
Atlanta resto, Baccanalia. She contributes a bruschetta with avocado
and tomato, crispy fried okra and chiles, summer vegetable pilaf, and
cantaloupe truffle bar. This book can also be used by non-vegans
looking for something that is light and delicious. Avoirdupois
measurements are listed, but there are also conversion tables.
Quality/Price rating: 87.
pages, ISBN 978-1-4236-2327-4, $24.99 US paper covers) has been pulled
together by Linda Long, who has been a vegan for the past 30 years. She
writes on food and nutritional topics. Log rolling comes from Charlie
Trotter, which is surprising since he is also one of the contributing
chefs. This is a collection of recipes from 25 chefs, who also include
Cat Cora (Iron Chef), Daniel Boulud, Marcus Samuelsson, Thomas Keller,
and Jean-Georges Vongerichten. The book is a straight paperback reprint
of the 2008 edition. Vegan food, such as whole grains, vegetables,
fruits and beans, are low in fat, contain no cholesterol, and are rich
in fibre and nutrients. Here, each chef has contributed a menu of three
or four courses. The book is arranged by chef's first name, which is
standard in many restos: you have Chef Alex, Chef Floyd, Chef Suzanne,
etc. Just about all of these chefs are NOT totally vegan; they also
cook meats and dairy. But the conception is useful for selling the
book, and the preps are indeed tasty. Each chef gets about 10 pages.
There is a pix, a textual description of the chef's life, and then the
recipes. For Chef Anne (Quatrano), we learn that she is at a top
Atlanta resto, Baccanalia. She contributes a bruschetta with avocado
and tomato, crispy fried okra and chiles, summer vegetable pilaf, and
cantaloupe truffle bar. This book can also be used by non-vegans
looking for something that is light and delicious. Avoirdupois
measurements are listed, but there are also conversion tables.
Quality/Price rating: 87.
20. TOMATOES & MOZZARELLA; 100 ways to enjoy this tantalizing twosome
all year long (Harvard Common Press, 2006, 2011; distr. T. Allen, 176
pages, ISBN 978-1-55832-740-5, $14.95 US paper covers) is by Hallie
Harron, a professional chef, and Shelley Sikora, co-owner of the Bobby
McGee restaurant chain in Phoenix. It's a paperback reprint of the 2006
book, and it comes with new endorsements. The book is a narrow
construction of single ingredient food, here tomatoes and mozzarella.
After a primer on tomatoes and mozzarella (including how to make your
own mozzarella [you will need some mozzarella curd]}, the arrangement
proceeds by course, beginning with breakfast, brunch, finger foods and
first clou8rses, salads, soups, sandwiches, tea-times, pasta pomodori,
and some mains. There's savory roasted tomato crumble, corn waffles
with mozzarella and summer salsa, grilled bruschetta, fennel salad with
mozzarella and tomatoes, tian of eggplant and tomatoes, slow-roasted
smoked mozzarella and vegetable casserole, and stuffed porchetta with
chunky olive and tomato relish. Preparations have their ingredients
listed in avoirdupois measurements, but there are tables of metric
equivalents. Quality/price rating: 89.
21. THE AMERICAN COCKTAIL; 50 recipes that celebrate the craft of
missing drinks from coast to coast (Chronicle Books, 2011, 144 pages,
ISBN 978-0-8118-7799-2, $19.95 US hard covers) is from Imbibe magazine,
an award-winning magazine based in Portland, Oregon. These recipes
appeared in roughly the same form on their pages. The arrangement is by
locale, and includes the South, the Northeast, Midwest, West, and West
Coast. These are preps that have some regional meaning, such as Big Bay
Storm (Campari and rum) from North Carolina. There are standards such
as Tom and Jerry from a Milwaukee bar. Each prep has an explanation for
its name, a recipe, a source, a list of equipment, including glass
required and garnish. Extremely useful for Americana. Quality/price
rating: 90.
missing drinks from coast to coast (Chronicle Books, 2011, 144 pages,
ISBN 978-0-8118-7799-2, $19.95 US hard covers) is from Imbibe magazine,
an award-winning magazine based in Portland, Oregon. These recipes
appeared in roughly the same form on their pages. The arrangement is by
locale, and includes the South, the Northeast, Midwest, West, and West
Coast. These are preps that have some regional meaning, such as Big Bay
Storm (Campari and rum) from North Carolina. There are standards such
as Tom and Jerry from a Milwaukee bar. Each prep has an explanation for
its name, a recipe, a source, a list of equipment, including glass
required and garnish. Extremely useful for Americana. Quality/price
rating: 90.
22. AROUND THE TABLE; easy menus for cozy entertaining at home (Harvard
Common Press, 2003, 2011; distr. T. Allen, 222 pages, ISBN 978-1-55832-
741-2, $18.95 US paper covers) is by Ellen Wright, a writer and
interior designer. It's a paperback reprint of the 2003 book, with
fresh log rolling. Menu book are always useful for ideas, even if you
are locked in to certain functions. Her book is divided into cold
weather menus and warm weather menus, with several on the cusp. There's
one for watching TV, another for a birthday, cooking gifts, New Year's
Eve, Super Bowl (can this be transferred to the Grey Cup?), fireside,
last-minute dinners with friends, weekend guests, and many more – two
dozen in all. It is also a personal book since menus have stories and
memoirs behind them. Preparations have their ingredients listed in
avoirdupois measurements, but there is no table of metric equivalents.
Quality/price rating: 86.
Common Press, 2003, 2011; distr. T. Allen, 222 pages, ISBN 978-1-55832-
741-2, $18.95 US paper covers) is by Ellen Wright, a writer and
interior designer. It's a paperback reprint of the 2003 book, with
fresh log rolling. Menu book are always useful for ideas, even if you
are locked in to certain functions. Her book is divided into cold
weather menus and warm weather menus, with several on the cusp. There's
one for watching TV, another for a birthday, cooking gifts, New Year's
Eve, Super Bowl (can this be transferred to the Grey Cup?), fireside,
last-minute dinners with friends, weekend guests, and many more – two
dozen in all. It is also a personal book since menus have stories and
memoirs behind them. Preparations have their ingredients listed in
avoirdupois measurements, but there is no table of metric equivalents.
Quality/price rating: 86.
23. THE MODERN BAKER; time-saving techniques for breads, tarts, pies,
cakes and cookies (DK Publishing, 2008, 2011, 320 pages, ISBN 978-0-
7566-8914-8, $22.95 US, paper covers) is by Nick Malgieri, an award-
winning cookbook author whose recipes have also been widely published
in the USA. The book is oversized and overweight, which makes it
awkward in the kitchen. There are 150 recipes with about 200 full-
colour photos, which is a DK specialty. Most recipes require less than
an hour; they are all classic or contemporary, and include the usual of
breads, tarts (sweet and savoury), cakes, cookies, biscotti, and puff
pastries. Most of the recipes have some sort of variation indicated.
And most have avoirdupois volume measurements, with very little scaling
indicated. There is a bibliography, but the entire food resources list
is US. Try some smoked salmon mill-feuilles; fennel, fig and almond
bread; whole wheat currant bread; jalapeno cornbread; pecorino and
pepper biscuits; corn pudding tart. But the list of ingredients is in
tiny type, hard to read. I had to use an enlargement from my
photocopier. Quality/Price Rating: 84.
cakes and cookies (DK Publishing, 2008, 2011, 320 pages, ISBN 978-0-
7566-8914-8, $22.95 US, paper covers) is by Nick Malgieri, an award-
winning cookbook author whose recipes have also been widely published
in the USA. The book is oversized and overweight, which makes it
awkward in the kitchen. There are 150 recipes with about 200 full-
colour photos, which is a DK specialty. Most recipes require less than
an hour; they are all classic or contemporary, and include the usual of
breads, tarts (sweet and savoury), cakes, cookies, biscotti, and puff
pastries. Most of the recipes have some sort of variation indicated.
And most have avoirdupois volume measurements, with very little scaling
indicated. There is a bibliography, but the entire food resources list
is US. Try some smoked salmon mill-feuilles; fennel, fig and almond
bread; whole wheat currant bread; jalapeno cornbread; pecorino and
pepper biscuits; corn pudding tart. But the list of ingredients is in
tiny type, hard to read. I had to use an enlargement from my
photocopier. Quality/Price Rating: 84.
24. THE ART OF EATING COOKBOOK; essential recipes from the first 25
years (University of California Pr., 2011, 279 pages, ISBN 978-0-520-
27029-9, $39.95 US hard covers) has been compiled by Edward Behr,
publisher and chief writer of The Art of Eating, a magazine devoted to
fine foods. Notable log rollers include Judy Rodgers (Zuni), Paul
Bertolli (once of Chez Panisse), Wolfgang Puck, and three others. It`s
a collection of some 150 recipes plus variations, covering the whole
range of apps to desserts. Apps include breads, dips and charcuterie.
Along the way there are cheese and egg dishes, pasta and polenta, snail
and rabbit, as well as the usual meat, poultry, veggies, and salads.
Each prep has been meticulously researched and commented upon, and just
about all of them come from the magazine. They are mostly traditional
dishes, centering on classical French and Italian dishes. Some of the
preps come from James MacGuire, a writer-chef now living in Montreal.
Each recipe has extensive cooks' notes. Preparations have their
ingredients listed in both metric and avoirdupois measurements, but
there is no table of metric equivalents. There's cervelle de canut,
oeufs en meurette, salade frisee, insalata di arance, pesto trapanese,
lapin a la Kriek, pigeonneaux aux olives, and cherries in Barolo.
Quality/price rating: 89.
years (University of California Pr., 2011, 279 pages, ISBN 978-0-520-
27029-9, $39.95 US hard covers) has been compiled by Edward Behr,
publisher and chief writer of The Art of Eating, a magazine devoted to
fine foods. Notable log rollers include Judy Rodgers (Zuni), Paul
Bertolli (once of Chez Panisse), Wolfgang Puck, and three others. It`s
a collection of some 150 recipes plus variations, covering the whole
range of apps to desserts. Apps include breads, dips and charcuterie.
Along the way there are cheese and egg dishes, pasta and polenta, snail
and rabbit, as well as the usual meat, poultry, veggies, and salads.
Each prep has been meticulously researched and commented upon, and just
about all of them come from the magazine. They are mostly traditional
dishes, centering on classical French and Italian dishes. Some of the
preps come from James MacGuire, a writer-chef now living in Montreal.
Each recipe has extensive cooks' notes. Preparations have their
ingredients listed in both metric and avoirdupois measurements, but
there is no table of metric equivalents. There's cervelle de canut,
oeufs en meurette, salade frisee, insalata di arance, pesto trapanese,
lapin a la Kriek, pigeonneaux aux olives, and cherries in Barolo.
Quality/price rating: 89.
25. PIE; 300 tried-and-true recipes for delicious homemade pie (Harvard
Common Press, 2004, 2011; distr. T. Allen, 639 pages, ISBN 978-1-55832-
254-7, $24.95 US paper covers) is by Ken Haedrich, a food and travel
writer and the author of at least eight cookbooks. This book, devoted
to Pie, was first published in 2004. Here, it is in paperback reprint
form, with new endorsements and log rolling. His earlier book (see
above) on Apple Pie contained 100 apple recipes; this one has 34, but
with minimal duplication. There's an extensive primer on how to do the
perfect pie, with plenty of cook's notes for individual preps. There's
a chapter on summer pies for fruits and berries, another on fall pies
with apple, cranberry, pear, pumpkin and others, and a third chapter on
nut pies. There's a section on sweet and rich (custards and chess
pies), another on icebox pies and freezer pies, plus one on "personal
pies" and turnovers. Something for everybody, with lots of ideas. There
are also large typefaces and plenty of leading. Preparations have their
ingredients listed in avoirdupois measurements, but there are tables of
metric equivalents. Quality/price rating: 89.
26. THE ITALIAN COUNTRY TABLE; simple recipes for trattoria classics
(Ryland Peters and Small, 2011; distr. T. Allen, 160 pages, ISBN 978-1-
84975-157-5, $24.95 US hard covers) is by Maxine Clark, a long-time UK
cookbook author for this publisher, She specializes in Italian cuisine,
and has written many articles for the UK press. This is a collection of
preps from two of her previous books, Trattoria and Flavours of
Tuscany. There are some 66 recipes, all sorted by course (apps, soups,
pasta, risotto, pizza, etc.). It is all basic and simple an easy enough
to do, enlivened by the really good photography by Martin Brigdale. Try
Venetian fresh pea and rice soup, white pizza, baked mussels, gnocchi
with arugula pesto, or hunter's style chicken. Preparations have their
ingredients listed in metric weight and avoirdupois measurements, but
there is no table of metric equivalents. Quality/price rating: 85.
27. SOUP (DK Books, 2009, 2011, 352 pages, ISBN 978-1-55363-167-5,
$19.95 Canadian softcovers) is a book package assembled by four food
editors and four recipe testers. This compendium of 200 basic soups
preps, from
appetizers to hearty and full meals, was originally published in hard
back in 2009; this is the 2011 paperback reprint. It has been organized
by food ingredient, such as summer vegetables, winter vegetables,
legumes and nuts, fish and shellfish, poultry game and meat. Each prep
has the usual cook's notes and advice. There are separate technique and
recipe planning chapters – these also have plenty of photos. The
planners have pix and page references to recipes for topical soups such
as vegetarian, chilled, hearty, healthy, spicy, quick, and "main
meals". Each recipe has a service level, prep and cook times, and
storage possibilities. The last chapter has some ten bread recipes.
Preparations have their ingredients listed in both metric and
avoirdupois measurements, and there is no table of equivalents. Try
mussels in a ginger and chile brother; red pepper soup; fish soup with
fennel; chicory gazpacho; smoked tomato soup; curried broth with
peppers. There are nice large print fonts, clear and easy to use
layout. Quality/Price Rating: 89.
$19.95 Canadian softcovers) is a book package assembled by four food
editors and four recipe testers. This compendium of 200 basic soups
preps, from
appetizers to hearty and full meals, was originally published in hard
back in 2009; this is the 2011 paperback reprint. It has been organized
by food ingredient, such as summer vegetables, winter vegetables,
legumes and nuts, fish and shellfish, poultry game and meat. Each prep
has the usual cook's notes and advice. There are separate technique and
recipe planning chapters – these also have plenty of photos. The
planners have pix and page references to recipes for topical soups such
as vegetarian, chilled, hearty, healthy, spicy, quick, and "main
meals". Each recipe has a service level, prep and cook times, and
storage possibilities. The last chapter has some ten bread recipes.
Preparations have their ingredients listed in both metric and
avoirdupois measurements, and there is no table of equivalents. Try
mussels in a ginger and chile brother; red pepper soup; fish soup with
fennel; chicory gazpacho; smoked tomato soup; curried broth with
peppers. There are nice large print fonts, clear and easy to use
layout. Quality/Price Rating: 89.
No comments:
Post a Comment