Cookbook REISSUES, THE REPRINTS, AND THE NEWER EDITIONS...

...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"...

 

23. THE BARBECUE COLLECTION; Canadian Living (Transcontinental Books,
2010, 2012, 552 pages, ISBN 978-0-9877474-0-2, $$32.95 Canadian, soft
covers) is from the Canadian Living Test Kitchen, and promises "the
best barbecue recipes from our kitchen to your backyard". It was
originally released in 2010 for three dollars less. Of course, the
basics are covered, along with brochettes, kabobs, burgers, sausages,
patties, steaks, chops, ribs, roasts, poultry, fish, seafood, and
grilled pizza. There is also room in this book for vegetables and
cheese, salads and sides, sauces, marinades and rubs. Something for
everyone, beginning with a discussion on gas or charcoal and all tools
needed. Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no table of equivalents. Many of
the recipes come from Andrew Chase and Camilo Costales, plus Canadian
Living and Homemakers magazines. There are 400 recipes here, which
include more than 100 new ones. Try garlic & anchovy stuffed pork
tenderloins, Thai grilled chicken, Hoisin chicken burnished, BBQ
rabbit, Portuguese grilled sardines with potatoes and peppers, Texas
BBQ brisket, or Mexican pork shoulder. The layout is pretty good, with
plenty of white space and leading. The ingredients are listed in bold,
and the font is very readable and big. There is nutritional data for
each prep. Quality/Price Rating: 86.

 

24. JOHN SCHREINER'S OKANAGAN WINE TOUR GUIDE. Revised and updated
fourth edition (Whitecap, 2012, 368 pages, ISBN 978-1-77050-096-9,
$19.95 Canadian paper covers) is by the renowned B.C. writer who has
written many books about B.C. and Canadian wines, as well as snapping
up major writing awards in this area. He's been busy in the past few
years, crafting works on Canadian wines (in general) and on BC wines.
The publisher claims that Schreiner has added 60% new material to this
third edition, yet the price has remained the same – and 50 more pages
were added. This tour guide includes the Similkameen Valley as well,
which is the most southerly wine region in BC but only 5% the size of
the Okanagan. He describes the sub-regions, and this is followed by an
alphabetical order to the 178 (up from 146 in the last edition)
wineries themselves including others not yet producing. For each, there
is a description and commentary, followed by some specific but brief
notes on a few of the wines. A black and white picture of the owner
and/or winemaker appears, as well as the date opened, address, phone
numbers, website, and times of day open. Schreiner concludes with a
vineyard census, general production figures, and a glossary of heavy-
duty words such as "micro-oxygenation". The most popular grape in BC is
still Merlot (16.23%), followed by Pinot Gris (10.80%), Pinot Noir
(9.62%), Chardonnay (9.29%), Cabernet Sauvignon (7.65%), and
Gewurztraminer (7.16%). The black and white photos are still on the
dark side. Quality/Price Rating: 89.

 

25. CALIFORNIA HOME COOKING; 400 recipes that celebrate the abundance
of farm and garden, orchard and vineyard, land and sea (Harvard Common
Press, 1997, 2012; distr. T. Allen, 502 pages, ISBN 978-1-55832-119-9,
$17.95 US paper covers) is by Michele Anna Jordan, who has written over
16 books. She's a food columnist and broadcaster, a beard winner and
often nominated. This one of the previously lauded "America Cooks:
celebrating regional cooking" series. Her book was published in 1997,
and this is the paperback reissue. Consequently, the bibliography is
dated as could be the California resources pages (no websites
mentioned). The material is arranged by course, from appetizers through
desserts and beverages. Preparations have their ingredients listed in
avoirdupois measurements, but there is no table of metric equivalents.
Typical foods include smoky corn salsa, olive risotto with basil,
strawberry soup, shellfish stew with sausages, and ratatouille.
Quality/price rating: 85.

 

26 .COMPLETE BOOK OF HOME PRESERVING; 400 delicious and creative
recipes for today (Robert Rose, 2006, 448 pages, ISBN 0-7788-0137-3,
$27.95 CAN paper covers) has been edited by Judi Kingry (at Bernardin)
and Lauren Devine (at Jarden Home Brands) – Jarden has a license on
both Bernardin and Ball names. This reissue is essentially the same as
the 2006 edition (which sold about 750,000 copies), but there are 16
additional colour photos. It is a basic book, easy to understand.
Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no table of equivalents. There's
an FAQ about canning, a produce purchase guide, plus an extensive
glossary covering ingredients and equipment and techniques. Chapters
progress form soft spreads through fruits, salsas, relishes, chutneys,
condiments, pickles, tomatoes, and pressure canning. You won't see it
on the title page nor in the catalogue, but the cover says "Bernardin
Complete Book of Home Preserving" while the American edition with the
same material is called "Ball Complete Book of Home Preserving".
Quality/price rating: 87

 

Chimo!  www.deantudor.com