...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. Some magazines will reissue popular or classic recipes in an "easy" format. Here are some recent "re-editions"...
15.CANADIAN CHEESE; a guide. Second edition. Updated and Expanded.(Firefly Books, 2014, 240 pages, ISBN 978-1-77085-362-1, $19.95 CAN paper covers) is by the well-qualified Kathy Guidi, who founded the first full curriculum cheese appreciation school in North America and is a founding member of the ACS Cheese Professional Certification Program – over 40 years experience working with cheese mongers, consulates, trade organizations, and distributors from Europe and North America. It was originally published in 2010, and here it has been revised by new, spot-on tasting notes for 225 artisan cheeses (up from 180 in the first book), a new chapter on Canadian goat cheese, some notes on 31 Euro cheeses that have influenced Canadian styles, an expansion of her notes on Canadian washed rind cheese, and some notes from 11 other Canadian cheese professionals sharing their faves. She's got the cheese making process and ingredients, wine and beer pairing ideas, a ladder of appreciation to try similar cheeses, material on buying and serving cheese, plus opinions on raw milk cheese, discerning quality, and eating rinds. Plus, of course, how to actually taste cheese like a pro. It is all arranged by style, from fresh unripened cheese to hard and blue cheese. No recipes, just pairings. Quality/price rating: 91.
16.125 BEST CHOCOLATE CHIP RECIPES (Robert Rose, 2003, 2014, 192 pages, ISBN 978-0-7788-0072-9, $19.95 CAN paper covers) is by Julie Hasson, a cookbook author and host of the Internet cooking show "Everyday Dish". It was originally published in 2003, and is here basically reissued with a new cover and colour photos. She uses mostly semisweet dark chocolate chips, with a variety of extras such as cocoa powder, unsweetened dark chocolate (now edging 95%), even chocolate bars for emergencies. White chocolate? Forget about it. There are six layer bar cookies, chocolate chip cranberry muffins, chocolate tiramisu, and more. Preparations have their ingredients listed in both avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 86.
17.SHADOWS IN THE VINEYARDS; the true story of the plot to poison the world's greatest wine (Twelve Grand Central Publishing, 2014, 289 pages, ISBN 978-1-4555-1610-0, $27 US hard covers) is by Maximillian Potter, a journalism graduate with magazine credentials, now living in Denver. In fact this book began as a magazine story he wrote for Vanity Fair. So it is an expanded version. It's got large print and large leading, so I'm really not sure if expansion was needed. Certainly he has more room to flesh out the arc. As Daniel Boulud (one of five chefs or authors used as log rollers here) says, "Potter has taken a sinister plot and woven an intriguing story around the most revered wine estate in the world...a colorful tableau filled with fascinating historical evidence on why the terroir of Burgundy is one of the most treasured sites on earth." Is it still awaiting its UNESCO Heritage status? Nevertheless, the bare bones of the article has been filled out with his research into the matter and with background material on Burgundian terroir. Essentially: Aubert de Villaine, owner of Domaine de la Romanee-Conti, received in January 2010 an anonymous note threatening the destruction of his vines unless he paid one million Euros. This would lead to a Parisian sting operation, the primary suspect's suicide, and an investigation. It is a good read, and it even has an index. Quality/price rating: 87.
18.BASIL THYME CORIANDER AND OTHER HERBS (Fitzhenry & Whiteside, 2003, 2014, 144 pages, ISBN 978-1-55455-288-7, $22.95 CAN paperback) is by Jean-Paul Grappe, a chef and professor at l'Institut de tourisme at d'hotellerie du Quebec in Montreal. It was previously published in French in 2003; this is the English translation in a paperback format. It is a nifty basic book of 20 herbs, with notes on their history, use, and therapeutic value, along with recipes such as sauteed chicken supremes with lemon balm sauce, lamb shoulder stuffed with rosemary, and pike back (loin) with nettles. Photography is pretty good, especially for the composition of the grilled veal kidneys with mustard sauce and the illustrations (photo and drawing) of the herb. Most preps are for mains, with some suggested series of veggie/starch accompaniments. There is a series of photos on butchering techniques and cooking techniques, as well as a glossary of terms. The 60 or so preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 86.
19.NATIONAL GEOGRAPHIC FOODS FOR HEALTH (National Geographic Society, 2013, 2014, 320 pages, ISBN 978-1-4262-1275-8, $22.95US paper covers) has contributions from Barton Seaver, who runs the sustainable food program at Harvard School of Public Health, and P.K. Newby, a Doctor of Science specializing in diet and chronic diseases. It was originally published in 2013; this is the paperback reprint. The book deals with choosing and using the very best foods "for your family and our planet.", with seasonal menus and many prep tips. It is arranged by product, beginning with veggies (artichoke to turnip), then fruit (apple to strawberry), and then proteins, whole grains, fats and oils, and concluding with beverages (including alcohol). Each of the 150 or so foods cover common topics such as "choose and use" (where to find and how to enjoy), "for your health" (why it is good for you), and "for our planet" (such as carbon footprints). No recipes per se, just some guidance. Quality/price rating: 88.
20.150 BEST DIPS & SALSAS (Robert Rose, 2014, 192 pages, ISBN 978-0-7788-0485-7, $19.95 CAN paper covers) is by Judith Finlayson, Canadian food author, and Jordan Wagman, a James Beard Award nominee. The recipes in this book also appeared in 750 Best Appetizers (Robert Rose, 2011), some in a slightly different form. Perhaps the other 600 apps from that book may be reprinted in their categories of Shooters, Wraps and Rolls, Savoury Tarts, Dumplings and Crepes, cheese, crackers, and more. You can still buy the 2011 book on Amazon, for as low as $5 used. Topics in this current book include veggies, fruit salsas, pulse dips and spreads, desserts, and a chapter on chips, crostini, and flatbreads. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 85.
21.BERRIES AND OTHER SMALL FRUIT (Fitzhenry & Whiteside, 2005, 2014, 144 pages, ISBN 978-1-55455-287-0, $22.95 CAN paperback) is by Jean-Paul Grappe, a chef and professor at l'Institut de tourisme at d'hotellerie du Quebec in Montreal. It was previously published in French in 2005; this is the English translation in a paperback format. It is a nifty basic book of "petit fruit" such as apricots, blackberries, blueberries, cranberries, figs, lychees – about 20 in all - with notes on their history, use, and therapeutic value, along with recipes such as rabbit thighs and apricots, sauteed poultry gizzards vol-au-vents with apricot, spiced French toast with cherry jam and chocolate curls, and almond cakes with figs and red wine reduction. Good-lookin' photography as well. The wide range of preps cover all courses and meals. There are tables and charts, as well as a glossary of cooking terms. The 60 preparations have their ingredients listed in avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 86.
22.THE ESSENTIAL GUIDE TO HOME HERBAL REMEDIES (Robert Rose, 2014, 256 pages, ISBN 978-0-7788-0489-5, $24.95 CAN paper covers) is by Melanie Wenzel, a homeopathist in Germany. It was originally published in German in 2013; this is the English translation. The publisher says that these are easy recipes using medicinal herbs to treat more than 125 conditions from sunburns to sore throats. I have a muscle cramp, but while there appears to be nothing specifically about it, there are (according to the index) references to muscles and tension. Cramps are not indexed. The 68 recipes are for oils, tinctures, compresses, herbal baths and infusions, plus drinks (teas, vinegars and wines). For coughs, sneezes and sore throats (which we all seem to have most of the time), she proposes top blockbusters such as fennel honey, gargling solutions, sea salt nasal spray, inhalation mixture, various teas and poultrices. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Other topics embrace a history of herbal medicine and the modern natural pharmacy, how to find and use the best quality ingredients, Quality/price rating: 88.
23.WEIGHT WATCHERS COOK IT FAST (St. Martin's Griffin, 2014, 364 pages, ISBN 978-1-250-05295-7, $19.99 US paper covers) is from the Weight Watchers Publishing Group. Many recipes in this book were previously released in the Momentum Cookbook and Pantry to Plate, both Weight Watchers meeting room cookbooks. There are lots more resources at www.weightwatchers.com. Just about every time you see the word "fast" in a recipe, it also implies "easy". Here are 250 simple dishes for every meal of the day, broken into 15-, 20-, and 30-minute recipes. There are few ingredients, and most preps are from scratch. There's a bonus chapter of main dishes that take longer, and can be used for weekend or entertaining meals. Tips abound, but the best guidance possible is to set up your kitchen for fast cooking and do a mise en place. It is all basic stuff, such as spinach-feta scramble or pancakes for breakfast, Mediterranean turkey burgers for families at dinner, slow cookers such as beef stew provencal or chicken curry, and snacks (hummus, popcorn, nachos). There is even an index by PointsPlus. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 87.
24.150 BEST BREAKFAST SANDWICH MAKER RECIPES (Robert Rose, 2013, 2014, 192 pages, ISBN 978-0-7788-0484-0, $19.95 US paper covers) is by Jennifer Williams, a food and health writer. I enjoy single-implement cooking books almost as much as I enjoy single-ingredient books. Sometimes there are too many of them in the market at the same time. Not so here – come on, hands up if you have breakfast sandwich maker. Hands held higher if you've ever seen one? You won't find one in this book since there is no picture of it here – you'll have to to to Amazon or some other online small appliance catalogue to see the varieties of this hot selling single-implement. The author discovered it one day as a compact appliance that promised to cook breakfast in just 5 minutes. She developed 35 recipes for it and her off-to-college daughter. It was published as The Ultimate Breakfast Sandwich in 2013. This is an expansion of that book. She's got the classic breakfast sandwiches and omelets, gluten-free options, beef and burgers, gourmet meals for one or two, plus a variety of global faves and kid-friendly options. While it can go pretty fast, there are two caveats: you've got to like round sandwiches (the maker is round), and you should use medium eggs to make sure there is no run off. And of course, you can use this device for more than just breakfast. Typical preps include Canadian bacon and cheddar sandwich, artichoke frittata with roasted pepper and ricotta, avocado and garlic aioli sandwich, pepperoni and black olive pizza, and marmalade sandwich with white chocolate and coconut. Preparations have their ingredients listed in both metric and avoirdupois measurements. Quality/price rating: 87.
25.TIN FISH GOURMET; gourmet seafood from cupboard to table (Arsenal Pulp Press, 1998, 2014, 161 pages, ISBN 978-1-55152-546-4, $21.95 CAN paper covers) is by Barbara-JO McIntosh, a food professional who now owns Barbara-Jo's Books to Cooks bookstore in Vancouver. A first edition of this book was published by Raincoast in 1998; this new edition has been redesigned with new chapters, recipes, and photos. It deals with canned seafood, a mother's helper: a quick filler for salads, casseroles, and sandwiches. But here there are recipes for taking it up a notch for tinned salmon, tuna, mussels, herring, clams, oysters, shrimp, crabmeat, sardines, anchovies, mackerel, caviar – but no octopus or squid. New preps include herring and beet lasagna, and many have added garnishes which fluff up the presentation and the taste crunch. There are 85 recipes here for the tins, arranged by type of seafood, and covering the range of apps through mains, sides, and salads. She's got an upscale pantry listing of foods which will uplift all the tinned foods. Preparations, such as crab and spaghetti sauce, anchovy-stuffed dates, or smoked mussel and chorizo paella, have their ingredients listed in both metric and avoirdupois measurements. She's also got two menus, one for a tinned fish tea party, the other for an apero or cinq a sept "happy hour". Quality/price rating: 88.