...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"...
21.FROM INDIA (Thunder Bay Press, 2013, 2015, 232 pages, ISBN 978-1-62686-523-5, $29.95 US, blue padded fabric bound) is by Kumar and Suba Mahadevan, both from India and relocated to Australia. In 1987 Kumar opened Abhi's in Sydney Australia. The book was originally published in 2013 by Murdoch Books in Australia; this is the North American release. It opens with a chapter ("Vannakkam") that's a Tamil saying meaning "welcome"; the Madadevans are from that state. The 100 recipes are complemented by a memoir tale of his family's journey from India to Australia. The book is a blend of contemporary food and classic cooking, covering rava methi machi (seafood), gutti venkai koora (vegetarian), and many traditional curries (akoori scrambled eggs, madras prawn vendaki, lamb kozhamdu curry), organized in chapters according to the tastes: salt, bitter, sour, spice, and sweet. Their journey, with roots in Ayurvedic principles, takes the reader from the regional fare of India to the streets of Australia. Preparations have their ingredients listed in mostly avoirdupois measurements with some metric, but there is no table of equivalents. Quality/price rating: 87.
22.MAPLE SYRUP COOKBOOK 3rd ed. (Storey Publishing, 1989, 2001, 2015, 178 pages, ISBN 978-1-61212-664-7, $14.95 US paper covers) is by Ken Haedrich, a Child Cookbook Award winner and author of a dozen cookbooks. This is the 3rd edition of a book originally published in 1989. It has been revised to be up-to-date in nutritional coverage plus a dozen more recipes and full-colour photos. There are more than 100 preps, covering such as maple sticky buns, buttermilk-maple spice cake, crispy maple spareribs, and French Canadian maple syrup pie. There's a primer on history and culture and techniques of "sugaring off", plus profiles of leading personnel in the field. Breakfast, lunch and dinner are covered. Preparations have their ingredients listed in avoirdupois measurements, but there is a table of metric equivalents. Quality/price rating: 88.
23.A TURKISH COOKBOOK (Grub Street, 2015, 144 pages, ISBN 978-1-909808-24-9, $29.95 CAN hard covers) is by the late Arto der Haroutunian who opened several Armenian restaurants in the UK. He had written many cookbooks for Ebury Press, and these are now being re-released by Grub Street in the UK. This current book is full of stories and anecdotes, memoirs, and such devoted to Turkish food. It was one of the first in English. Haroutunian had written cookbooks on Middle East and North African food, so it was logical to maintain the connection to Turkish food which is, of course, related, and forms a bridge to Greek food and onwards through the upper side of the Mediterranean. It is arranged by course (hors d'oeuvre, pilaus, salads, veggies, kebabs, stews, boregs, mains, breads, pickles, desserts and drinks). He's also got a glossary with recipes and a bibliography, sadly not updated after 1976. Try parcelled boregs (small pies), stuffed mint veggies, Topkapi palace-style chicken, bread topped with meat and cheese, or the ever popular shredded pastry with nuts. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. It is good to have this book back in print once again. Quality/price rating: 88.
24.THE APPRENTICE; my life in the kitchen (Houghton Mifflin Harcourt Mariner, 2003, 2015, 319 pages, ISBN 978-0-544-65749-6, $17.95 US paper covers) is by Jacques Pepin. It was originally published in 2003, and has now been reissued in paper covers twelve years later. It is a straight reprint of the original edition. There are 40 of his recipes here, all indexed along with the text which recounts his career through 2003 or so. It is a masterful read if you haven't already done so. The long index is easy to us, especially with its large print. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 88.