THE COMPLETE FIBROMYALGIA HEALTH, DIET GUIDE & COOKBOOK (Robert
Rose, 2013, 288 pages, ISBN 978-0-7788-0453-6, $24.95 CAN paper covers)
is by Louise D. McCrindle, ND and Alison Bested, MD, both specialists
in fibromyalgia care.
and
Rose, 2013, 288 pages, ISBN 978-0-7788-0453-6, $24.95 CAN paper covers)
is by Louise D. McCrindle, ND and Alison Bested, MD, both specialists
in fibromyalgia care.
and
4. THE COMPLETE MIGRAINE HEALTH, DIET GUIDE & COOKBOOK (Robert Rose,
2013, 336 pages, ISBN 978-0-7788-0454-3, $24.95 CAN paper covers) is by
Susan Hannah, a health researcher, with Lawrence Leung, MD and
Elizabeth Dares-Dobbie, RD.
2013, 336 pages, ISBN 978-0-7788-0454-3, $24.95 CAN paper covers) is by
Susan Hannah, a health researcher, with Lawrence Leung, MD and
Elizabeth Dares-Dobbie, RD.
Both books are set up in similar fashion: there's a collection of
research, medical experience, anecdotal experience, and strategies for
guiding you through health problems associated with fibromyalgia or
migraines. Each promotes better health through comprehensive dietary
therapy programs, and includes a 4-week menu. In the case of
fibromyalgia, the diet avoids inflammatory foods to reduce pain. In the
case of migraines, the diet is about low- or antihistamine foods. Half
of each book is the science and diet guide. The other half is comprised
of the recipes, which come from previous books authored by the Rose
stable of cookbook writers such as Alexandra Anca, Johanna Burkhard,
Judith Finlayson, Camilla V. Saulsbury (the largest number), and
others. Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no overall table of equivalents.
The fibromyalgia book has 100 recipes, the migraine book has 150. Each
also has pages of additional reading references, and nutritional data
for each prep.
Audience and level of use: those in need of relief from migraines
and/or fibromyalgia.
Some interesting or unusual recipes/facts: broiled rosemary chicken
thighs; herb-roasted salmon; multigrain sandwich bread; lemony brussels
sprouts quinoa salad; herbed chicken and pomegranate salad; sauteed
spinach with pine nuts.
Quality/Price Rating: 88.
research, medical experience, anecdotal experience, and strategies for
guiding you through health problems associated with fibromyalgia or
migraines. Each promotes better health through comprehensive dietary
therapy programs, and includes a 4-week menu. In the case of
fibromyalgia, the diet avoids inflammatory foods to reduce pain. In the
case of migraines, the diet is about low- or antihistamine foods. Half
of each book is the science and diet guide. The other half is comprised
of the recipes, which come from previous books authored by the Rose
stable of cookbook writers such as Alexandra Anca, Johanna Burkhard,
Judith Finlayson, Camilla V. Saulsbury (the largest number), and
others. Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no overall table of equivalents.
The fibromyalgia book has 100 recipes, the migraine book has 150. Each
also has pages of additional reading references, and nutritional data
for each prep.
Audience and level of use: those in need of relief from migraines
and/or fibromyalgia.
Some interesting or unusual recipes/facts: broiled rosemary chicken
thighs; herb-roasted salmon; multigrain sandwich bread; lemony brussels
sprouts quinoa salad; herbed chicken and pomegranate salad; sauteed
spinach with pine nuts.
Quality/Price Rating: 88.
5. SOUTHERN CASSEROLES; comforting pot-lucky dishes (Chronicle Books,
2013, 176 pages, ISBN 978-1-4521-1228-2, $24.95 US paper covers) is by
Denise Gee, a Southern food writer for many magazines. She's got about
40 casseroles here, along with full photos, from every part of the US
south (although she has strong Mississippi roots). Side dishes are also
included in this collection of one-pot wonders. The basic division is
easy eats and company's coming, plus sides done in one pot.
Preparations have their ingredients listed in avoirdupois measurements,
but there are tables of metric equivalents.
Audience and level of use: home cooks
Some interesting or unusual recipes/facts: duck and sausage cassoulet;
chicken and herbed dumplings; tamale pies; jambalaya; crawfish
fettuccine; chicken pot pie.
The downside to this book: not enough recipes.
The upside to this book: great picture on page 169.
Quality/Price Rating: 88.
6. A FIRST COURSE IN WINE; from grape to glass (Race Point Publishing,
2013, 224 pages, ISBN 978-1-937994-13-6, $28 US hard covers) is by Dan
Amatuzzi, beverage director at Eataly in NYC, co-owned by Mario Batali,
who, amazingly enough, provides the essential log rolling here via a
preface. It's a well-illustrated work, with perhaps too many photos. It
begins slowly, as most beginner wine books should, covering the wine
basics, the seasons of the vine, wine enjoyment, wine regions of the
world, and a resources list. It's descriptive: not too much on
confusing wine notes or recommended producers. The major division is by
colour: half the book is on reds, the other half on whites. But two
little paragraphs on Canada (one on reds, one on whites) just doesn't
cut it for me.
Audience and level of use: armchair travelers, beginners.
Some interesting or unusual facts: Many wine specialists recommend
having something in your stomach when consuming wine.
The downside to this book: too many generic pictures
The upside to this book: good layout and conceptions.
Quality/Price Rating: 86.
2013, 224 pages, ISBN 978-1-937994-13-6, $28 US hard covers) is by Dan
Amatuzzi, beverage director at Eataly in NYC, co-owned by Mario Batali,
who, amazingly enough, provides the essential log rolling here via a
preface. It's a well-illustrated work, with perhaps too many photos. It
begins slowly, as most beginner wine books should, covering the wine
basics, the seasons of the vine, wine enjoyment, wine regions of the
world, and a resources list. It's descriptive: not too much on
confusing wine notes or recommended producers. The major division is by
colour: half the book is on reds, the other half on whites. But two
little paragraphs on Canada (one on reds, one on whites) just doesn't
cut it for me.
Audience and level of use: armchair travelers, beginners.
Some interesting or unusual facts: Many wine specialists recommend
having something in your stomach when consuming wine.
The downside to this book: too many generic pictures
The upside to this book: good layout and conceptions.
Quality/Price Rating: 86.
7. 200 SKILLS EVERY COOK MUST HAVE (Firefly Books, 2013, 256 pages,
ISBN 978-1-77085-210-5, $29.95 CAN hard covers) is by Clara Paul and
Eric Treville. Clara is head chef at the UK Books for Cooks, while Eric
owns the store. Both are food writers and cooking demonstrators. There
are over 300 colour photos here in this largely technique book. There
are 12 chapters for different skills, with alternative methods and
explanations as well as additional techniques. Topics, for the
contents, include sauces and dressings, preparing/cooking
fruits/veggies/meat, fish skills, pastry/baking skills,
pasta/bread/rice/noodles, presentation and plating, preserving and
storing, entertaining tips. Their philosophy is to make better cooks
out of good cooks. There is also a glossary if terms. Preparations have
their ingredients listed in both metric and avoirdupois measurements,
but there are also tables of equivalents.
Audience and level of use: beginning cooks
The upside to this book: usually a skill begins on the left page and
continues to the right page, so there is no flipping.
Quality/Price Rating: 88.
ISBN 978-1-77085-210-5, $29.95 CAN hard covers) is by Clara Paul and
Eric Treville. Clara is head chef at the UK Books for Cooks, while Eric
owns the store. Both are food writers and cooking demonstrators. There
are over 300 colour photos here in this largely technique book. There
are 12 chapters for different skills, with alternative methods and
explanations as well as additional techniques. Topics, for the
contents, include sauces and dressings, preparing/cooking
fruits/veggies/meat, fish skills, pastry/baking skills,
pasta/bread/rice/noodles, presentation and plating, preserving and
storing, entertaining tips. Their philosophy is to make better cooks
out of good cooks. There is also a glossary if terms. Preparations have
their ingredients listed in both metric and avoirdupois measurements,
but there are also tables of equivalents.
Audience and level of use: beginning cooks
The upside to this book: usually a skill begins on the left page and
continues to the right page, so there is no flipping.
Quality/Price Rating: 88.
8. 1000 SAUCES, DIPS AND DRESSINGS (Firefly Books, 2013, 288 pages,
ISBN 978-1-77085-212-9, $29.95 CAN hard covers) is by Nadia Arumugam, a
food writer and recipe developer who trained at Leith's and worked with
Mosimann. Now she writes for numerous publications and online magazines
out of New York City. This book is a nice database of all the possible
savour and sweet additions to enhance a plate or a meal. Too often
these can come in a processed food jar; making your own frees you from
preservatives and saves space as well. There's material on the five
mother sauces of French cuisine and how they can be used in
combination. There are 15 chapter categories such as creamy and cheesy
sauces, pestos and herb sauces, BBQ sauces, savoury fruit sauces,
Asian, ketchups, salsas, meat and seafood dips, oil and vinegar
dressings, and dessert sauces. Many recipes, of course, have
variations, which can lead up to 1000 sauces. Preparations have their
ingredients listed in both metric and avoirdupois measurements, but
there is no overall table of equivalents.
Audience and level of use: home chefs looking to expand their
repertoire,
Some interesting or unusual recipes/facts: sticky toffee, raspberry
coulis, cilantro lime sauce, honey peanut sauce, pesto all Genovese,
spicy pumpkin seed.
The downside to this book: the type font is very small and the
ingredient listing is faint, especially for quantities.
The upside to this book: at the back there is a sauce selector series
of tables.
Quality/Price Rating: 87.
ISBN 978-1-77085-212-9, $29.95 CAN hard covers) is by Nadia Arumugam, a
food writer and recipe developer who trained at Leith's and worked with
Mosimann. Now she writes for numerous publications and online magazines
out of New York City. This book is a nice database of all the possible
savour and sweet additions to enhance a plate or a meal. Too often
these can come in a processed food jar; making your own frees you from
preservatives and saves space as well. There's material on the five
mother sauces of French cuisine and how they can be used in
combination. There are 15 chapter categories such as creamy and cheesy
sauces, pestos and herb sauces, BBQ sauces, savoury fruit sauces,
Asian, ketchups, salsas, meat and seafood dips, oil and vinegar
dressings, and dessert sauces. Many recipes, of course, have
variations, which can lead up to 1000 sauces. Preparations have their
ingredients listed in both metric and avoirdupois measurements, but
there is no overall table of equivalents.
Audience and level of use: home chefs looking to expand their
repertoire,
Some interesting or unusual recipes/facts: sticky toffee, raspberry
coulis, cilantro lime sauce, honey peanut sauce, pesto all Genovese,
spicy pumpkin seed.
The downside to this book: the type font is very small and the
ingredient listing is faint, especially for quantities.
The upside to this book: at the back there is a sauce selector series
of tables.
Quality/Price Rating: 87.
9. PIES AND TARTS WITH HEART; expert pie-building techniques for 60+
sweet and savory vegan pies (Quarry Books, 2013, 160 pages, ISBN 978-1-
59253-846-1, $24.99 US paper covers) is the third book by Denise
Balcavage, who blogs at urbanvegan.net. Dairy-free and honey-free pies,
also gluten-free alternatives (even raw options!) are here in the 70
preps. Classics have been modified, such as whoopie pie, Boston cream
pie, and Key Lime pie. She's also got a pretty good primer on preparing
dough, rolling, transferring/finishing, and decorating. Of great
interest is quiche 10 ways, with different fillings – and you can make
your own too. Icons are used for GF, fast, low fat, raw, kid-friendly,
and no-bake. Kudos for a giant type font in the index! Preparations
have their ingredients listed in both metric and (mainly) avoirdupois
measurements, but there is no table of equivalents.
Audience and level of use: vegans and potential vegans.
Some interesting or unusual recipes/facts: North African kale pie;
sweet parsnip pie; whipped nut toppings plus variations; raw raspberry
chia-cashew pie; frozen spumoni pie; cheeseburger pie.
The downside to this book: a few more savouries please!
The upside to this book: plenty of variations.
Quality/Price Rating: 89.
sweet and savory vegan pies (Quarry Books, 2013, 160 pages, ISBN 978-1-
59253-846-1, $24.99 US paper covers) is the third book by Denise
Balcavage, who blogs at urbanvegan.net. Dairy-free and honey-free pies,
also gluten-free alternatives (even raw options!) are here in the 70
preps. Classics have been modified, such as whoopie pie, Boston cream
pie, and Key Lime pie. She's also got a pretty good primer on preparing
dough, rolling, transferring/finishing, and decorating. Of great
interest is quiche 10 ways, with different fillings – and you can make
your own too. Icons are used for GF, fast, low fat, raw, kid-friendly,
and no-bake. Kudos for a giant type font in the index! Preparations
have their ingredients listed in both metric and (mainly) avoirdupois
measurements, but there is no table of equivalents.
Audience and level of use: vegans and potential vegans.
Some interesting or unusual recipes/facts: North African kale pie;
sweet parsnip pie; whipped nut toppings plus variations; raw raspberry
chia-cashew pie; frozen spumoni pie; cheeseburger pie.
The downside to this book: a few more savouries please!
The upside to this book: plenty of variations.
Quality/Price Rating: 89.
10. I LOVE PASTA; an Italian love story in 100 recipes (Taunton Press,
2013, 272 pages, ISBN 978-1-62710-087-8, $24.95US hard covers) is by
the Academia Barilla, a research-cooking school founded by the Barilla
pasta family. It's divided into long pasta, short pasta, baked and egg
pasta, and soup pasta. In all, Italy has about 300 shapes, so there are
plenty to mix and match. Of special value are the chapters on the
Barilla Company and the history of pasta in Italy. Preparations have
their ingredients listed in both metric and avoirdupois measurements,
but there is no table of equivalents. Very good photography.
Audience and level of use: Italian food cooks, pasta lovers, culinary
historians.
Some interesting or unusual recipes/facts: risoni with fava bean puree
and breadcrumbs; Genoa-style egg lasagna; sedani rigati salad with
parma ham; fusilli with tuna; vermicelli with mussels; capellini with
sausage and saffron.
The downside to this book: it's a producer book, with named pasta
brands.
The upside to this book: a good collection that should satisfy
everyone, especially for the photos.
Quality/Price Rating: 85.
11. THE BOOK OF BUNS; over 50 brilliant bakes from around the world
(Ryland Peters and Small, 2013, 160 pages, ISBN 978-1-84975-435-4,
$24.95 US hard covers) is by Jane Mason, who started Virtuous Bread
cooking school and then Bread Angels. This is a basic international
collection of bun recipes: sweet and savoury buns, steamed and baked
buns, stuffed buns, and special occasion buns. They are easy enough to
do (she has a primer), and of course they are portable. Preparations
have their ingredients listed in both metric and avoirdupois
measurements, but there is no table of metric equivalents.
Audience and level of use: bakers, home cooks.
Some interesting or unusual recipes/facts: snittsidan bullar (Sweden);
krentenbollen (Holland); muesli stangen (Germany); spaccatini (Italy);
bastounakia (Greece); kahvalti (Turkey); fastnachts (Canada).
The downside to this book: not enough recipes
The upside to this book: good theme
Quality/Price Rating: 88.
Chimo! www.deantudor.com
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