...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"...
19. VISUALIZING NUTRITION; everyday choices. Second edition. (John
Wiley & Sons, 2012, 634 pages, ISBN 978-1-118-01380-9, $88.88 US paper
covers) is by Mary B. Grosvenor and Lori A. Smolin, both academics. It
was originally published in 2005 as "Nutrition: Everyday Choices" and
then in 2009 in the new Wiley "Visualizing" series as "Visualizing
Nutrition: Everyday Choices". This 2nd edition of expands upon the
central issues of nutritional science in a visual approach. The text
includes topics of nutrition, to help readers and students understand
the topics through demonstration of their relevance to their personal
life. The material provides decision-making skills needed to navigate
the choices readers face in promoting good health and preventing
disease: such emerging diseases and foods as SARS, biotech foods and
gene therapy. As they apply the thought processes and decision-making
skills learned throughout the course, they come to understand that
there are not "good" foods and "bad" foods, but rather that each choice
is only part of an overall healthy diet and that it is the sum of those
choices that determines good nutrition. Covered are digestion,
carbohydrates, lipids, proteins and amino acids, vitamins, water and
minerals, weight management, physical activity, and the food supply.
There are a lot of appendixes for standards, tables, lists,
conversions, plus answers to the self-tests scattered throughout the
book. There is a glossary, a list of references for further reading,
and a standalone large booklet on the nutrient composition of foods
(about 2,000 brand name references, most of which will differ from
Canadian content). Quality/price rating: 85.
20. THE OFFICIAL HIGH TIMES CANNABIS COOKBOOK (Chronicle Books, 2012;
distr. Raincoast, 160 pages, ISBN 978-1-4521-0133-0, $18.95 US paper
covers) comes from Elise McDonough and the Editors of High Times
Magazine. The cover proclaims, "more than 50 irresistible recipes that
will get you high". This is High Times' first cookbook. All the preps
are easy and accessible, or at least they look so: I didn't try any. I
had no access to the prime ingredient. But I'm sure that the book would
be useful to those who need to take medical marihuana. Alternatively,
the home cook could use hemp: you won't get the high but you'd get the
amino acids and the like, plus keep the ratios in line with the recipe.
This is stoner cuisine for the sophisticated, those that are by now
tired of ingesting chocolate brownies. Many have been published before
in the magazine, but then, how many of us have actually seen the
magazine? THC olive oil would be a good start to begin cooking
Italianate food. Simple cannabutter works for desserts, and there are
all kinds of tinctures to make and to use. Preparations have their
ingredients listed in avoirdupois measurements, but there is a table of
metric equivalents.
Quality/price rating: 85.
21. THE VEGETARIAN KITCHEN TABLE COOKBOOK (Robert Rose, 2012, 320
pages, ISBN 978-0-7788-0293-8, $27.95 CAN paper covers) is by Igor
Brotto and Oliver Guiriec, both European-trained teachers at the
Institut de tourisme et d'hotellerie du Quebec (ITHQ). It was
originally published in Quebec in 2010; this is a translation. It's a
good basic book, with warm, close-up photos of food. There are 275
preps, mostly one to a page, and mostly illustrated. It's arranged by
course, from appetizers to desserts, with salads, soups, mains, and
sides. There's lasagnette all'Ortolana, quinoa simmered with fennel and
wild mushrooms, Florentine-style cannelloni, veggie and alfalfa sprout
wraps, wheat and fromage frais and wild mushroom soup, and veggie
timbales. Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no table of equivalents.
Quality/price rating: 88.
22. THE WORLD'S BEST STREET FOOD; where to find it & how to make it
(Lonely Planet, 2012, 224 pages, ISBN 978-1-74220-593-9, $19.99 US
paper covers) is another off-beat travel guide from the Lonely Planet
folks. It is a great guide to some 100 dishes (80 savoury and 20 sweet)
from around the world, such as Tunisia's brik, Vietnam banh mi, South
Africa's walkie-talkies, Maltese pastizzi, Hungarian chimney cake, and
Indian jalebi. For example, kushari from Egypt (rice, lentils, pasta,
onions, tomatoes and spices) is described as a humdrum base with an
exciting sauce. There are notes on its origin, how to find it at its
best in Cairo, what you could expect to pay for it, and advice on
tasting it plus some variations. There is a picture and more
description, PLUS a recipe for home cooks. This has to be the ultimate
peasant food book. Each prep is cited for ease and utensils required,
as well as authorship. There is a concluding glossary and
identification of authors. The contents are listed alphabetically by
savory or sweet; there are indexes by country and by ingredient,
including veggie options. Preparations have their ingredients listed in
avoirdupois measurements, but there is no table of metric equivalents.
Quality/price rating: 90.
23. HERBS: THE COMPLETE GARDENER'S GUIDE (Firefly Books, 2001, 2012,
222 pages, ISBN 978-1-55209-624-6, $24.95 CAD paper covers) is by
Patrick Lima, a gardener from the Bruce Peninsula who has written other
gardening books, mainly for Harrowsmith. This is a straight reprint
from 2001. It was still in demand. Lima describes each herb in detail,
with advice on planting, fertilizing and nurturing. All the major
groupings are covered: annuals, perennials, thymes, sages, lily family,
salad herbs, tea herbs, colour and decoration, plus medical
applications. Each herb comes with a colour photo. The 16 food recipes
have their ingredients listed in avoirdupois measurements, but there is
no table of metric equivalents. Quality/price rating: 87.
24. MEALS IN MINUTES: make-ahead dinners quick, easy and delicious
(Weldon Owen, 2008, 2011; distr. Simon & Schuster, 112 pages, ISBN 978-
1-61628-257-8, $9.99 US paper covers) AND
25. MEALS IN MINUTES: easy vegetarian quick, easy and delicious (Weldon
Owen, 2007, 2011; distr. Simon & Schuster, 112 pages, ISBN 978-1-61628-
256-1, $9.99 US paper covers) are from the Food Made Fast series, and
were published as "Make Ahead" in 2007/8. These are the paperback
reprint. Everything is supposed to be in three simple steps. Most of
the 40 preps take just 15 minutes to assemble or 30 minutes to cook.
The practical tips and advice are, of course, useful. Larger batches
can be made and leftovers can be frozen. Preparations have most of
their ingredients listed in both metric and avoirdupois measurements,
but there is no table of equivalents. A very useful beginning book at
an affordable price, with enticing photos. Quality/price rating: 85.
26. THE COMPLETE PRESERVING BOOK (Transcontinental Books, 2012, 352
pages, ISBN 978-0-9877474-1-9, $34.95 CAN hard covers) is from the
Canadian Living Test Kitchen, headed up by food director Annabelle
Waugh. The magazine says that it has combed through 35 years of its
classic canning recipes to find the best jams, pickles and preserves.
Both sweet and savoury are here. There are also modern preserves such
as salsas, sauces, syrups, and flavoured vinegars. There's a basic
primer on canning essentials, followed by ingredient chapters such as
jams and marmalades, jellies, relishes and pickles, chutney, and even
liqueurs and seasonings (flavoured salts and sugars). Each prep has a
full nutrient analysis. Preparations have their ingredients listed in
mainly avoirdupois measurements (only weighted items have both metric
and avoirdupois), but there is no table of metric equivalents.
Quality/price rating: 87.
27. ADVENTURES IN GRILLING; coking with fire and smoke (Weldon Owen,
2009, 2012; distr. Simon & Schuster, 272 pages, ISBN 978-1-61628-217-2,
$24.95 US paper covers) is by Willie Cooper, a professional grillmaster
ad cooking instructor. It was originally published in 2009, and this is
the paperback reprint. It was called ON THE GRILL and packaged for
Williams-Sonoma. Jordan Mackay did the drink recipes. Fred
Thompson did the text. Here are 130 recipes and eight "grilling
adventures" in this guide to outdoor cooking. The adventures include "A
day at the lake", a pig roast, hot-smoking salmon, a beach grilling
party, a summer picnic, a backyard BBQ, a tailgate party, and "turkey
on the grill". The first two dozen pages serve as a primer on grilling
equipment and techniques, especially getting the fire into the right
shape. Then, there is a beer pairing guide (IPA works best with salmon
and other meaty or oily fish) and a separate wine pairing guide. Each
of the eight adventures describes what you have to do, with a menu that
has page references to the actual prep. Separate chapters cover fruits
and veggies, meats, poultry, fish and shellfish, sides, drinks, sauces-
marinades-rubs, and condiments. Additionally, there some uncategorized
recipes for apple puree, couscous, mint raita, and country-style gravy.
Ingredients are listed as both avoirdupois and metric, except for the
smaller volumes. There are no tables of equivalents. Try antipasto
grill; grilled whole fish; grilled oysters with BBQ sauce; grilled
fingerling potatoes; spit roasted pig; home-cured smoked salmon; or
Korean-style BBQ short ribs. Quality/Price Rating: 86.
28. CANADA'S DIABETES MEALS FOR GOOD HEALTH. 2d ed. (Robert Rose, 2008,
2012, 320 pages, ISBN 978-0-788-0402-4, $29.95 CAN paper covers) is by
Karen Graham, RD and a Certified Diabetes Educator. Some of the content
here had been previously published as "meals For Good Health" in
various editions going back to 1998. This current edition features a
new 32-page chapter "Food Choices for Good Health" that rates food
choices from healthy to unhealthy. There are about 100 new photos and
some updated nutritional analyses, as well as colour-coding for ease of
use. Graham also includes notes on meal planning for 70 complete meals
(both large and small), over 100 snacks, and 100 recipes. Her first
edition sold about 100,000 copies. It is pretty good basic stuff from a
tried and true producer of cookbooks: liver and onions, pork chop
casserole, Chinese stir-fry, French onion soup, and Western sandwich
(but usually made with just ham not bacon). Preparations have their
ingredients listed in both metric and avoirdupois measurements, but
there is no table of metric equivalents. Quality/price rating: 87.
29. GARDE MANGER; the art and craft of the cold kitchen. 4th edition
(John Wiley & Sons, 2012, 706 pages, ISBN 978-0-470-58780-5, $75US hard
covers) is by the Culinary Institute of America. Garde Manger is the
art and technique of preparing a full range of cold dishes for buffet,
banquet, and catering events. This includes hors d'oeuvre, appetizers,
terrines and pates, and charcuterie. The 600 or so recipes included in
this book are revisions and updatings, which take into account the
global cuisine of today. There are 40 more preps than in the third
edition, published four years ago. The book is meant for both students
and practitioners. The opening sections deal with history of banquets,
the needed skills, safe food handling techniques, the flavours, colours
and textures of food for the table. Cost controls and price
establishment are also important here. Recipe sections include cold
sauces, soups, salads (flavour balances), sandwiches, curing and
preserving meats and fish, cheeses (including presentations). There are
also chapters with chaud-froid, aspics, gelees, marinades, condiments,
and garnishes. Decorating and plating are also included, especially
platter layouts and design. It concludes with a glossary, a
bibliography, a resources list, and a separate recipe index. The book
is well-stitched, so it will put up with much wear and tear.
Quality/Price rating: 88.
30. THE CLUELESS VEGETARIAN; a cookbook for the aspiring vegetarian. 2d
edition (Firefly Books, 2012, 216 pages, ISBN 978-1-55407-995-7, $14.95
CAD paperback) is by Evelyn Raab. It was originally published in 2008
through Prospero Books. She had also previously written "Clueless in
the Kitchen, a cookbook for teens". Here she presents about 130 preps
for vegetarian dishes, with an emphasis on the tentative vegetarian.
Every recipe has a code for the lacto-ovo, the lacto, the vegan, the
ovo, and the flexitarian. Of value are her guides to the dietary
requirements for a single day and her pantry lists. The recipes are
easy and the range is wide, with Mexican and Italian influences for
casseroles, pastas, snacks, soups, and desserts. A good beginning book,
but I could do without the cutesy recipe title fonts. Preparations have
their ingredients listed in both metric and avoirdupois measurements,
but there is no table of equivalents. No gluten-free recipes.
Quality/price rating: 88.
31. STEP-BY-STEP BREAD; demonstrates every stage in every key technique
(DK, 2012, 192 pages, ISBN 978-0-7566-9266-7, $18 US hard covers) AND
32. STEP-BY-STEP CAKES; demonstrates every stage in every key technique
(DK, 2012, 192 pages, ISBN 978-0-7566-9267-4, $18 US hard covers)
are by Caroline Bretherton, who wrote the earlier "Illustrated Step-by-
Step Baking" for DK in 2011. The content in both of these spin-off
books was previously published in that step-by-step book. So if you
have that bigger book, then you won't need these set. Each has 125
recipes augmented by step-by-step photography with details o key
techniques. The bread book includes the classics, artisanal breads,
flat breads, crisp breads, quick breads, and sweet breads. The cake
book has everyday cakes, celebration cakes, small cakes, and even some
cookies. Preparations have their ingredients listed in mainly
avoirdupois measurements, but there is no table of metric equivalents.
Quality/price rating: 86.
33. VEGETABLES; a biography (University of Chicago Press, 2012, 112
pages, ISBN 978-0-226-42438-5, $20 US hard covers) is by Evelyne Bloch-
Dano, who has written many books. It was originally published in France
in 2008. The book is slim, and marred even further by the lack of an
index (although it does have a bibliography and enough blank pages [for
an index] at the end). It's sort of a condensed version of the Reaktion
series of food books, covering 11 veggies (including parsnips, beans,
cabbage, peas, pumpkins, and even tomatoes which are botanically
"fruits") with a handful of short preps such as a Sicilian tomato sauce
(strattu), a vegetable tagine, a puree of root vegetables, and
Alexandre Dumas' asperges en petit pois. An engaging little book, but
at this price, mabe one to borrow from the public library.
Quality/price rating: 84.
