GRAZE (Rodale, 2017, 206 pages, ISBN 978-1-62336-753-4 $27.50 USD hardbound) is by food stylist Suzanne Lenzer, author of "Truly, Madly Pizza". It comes with some heavy-duty logrolling via Jacques Pepin and Mark Bittman. The subtitle says it all: "inspiration for small plates and meandering meals." She begins with a larder/pantry plus a fridge and freezer and then moves on to grazing menus (with page references) from simple items to entertaining buffets. There are 15 of these, including the charming "dalliance with North Africa". Most of these are small plates which are simple and expandable. She's got some notes on pairing foods and shopping. Materials range from purchases (such as smoked salmon) to chopping foods and laying them out. For the most part there are a lot of room temperature dishes here, great for the guy cook. She normally just drinks wine, but she does present four cocktails, such as the Negroni Fizz. The book could have been improved if it also used metric in the recipes, or at least had a metric conversion chart.
Audience and level of use: home cooks, guys.
Some interesting or unusual recipes/facts: cheddar biscuits with tomatoes and peaches; zucchini ribbons with herbed goat cheese; lemon-tarragon chicken skewers; Spanish shrimp with chile; lemony hummus; curried carrot and coconut soup; fruit crumble; ricotta-stuffed medjool dates wrapped in bacon.
The downside to this book: I thought that the use of the word "grazing" or "graze" had died a decade ago,
The upside to this book: the menus are very helpful.
Quality/Price Rating: 89
4.BERRIES (Gibbs Smith, 2017, 128 pages, ISBN 978-1-4236-4459-0, $19.99 USD hardbound) is by Eliza Cross. Although the book doesn't say anything about her, she's the author of thirteen books, including "101 Things To Do With Bacon" "101 Things To Do With Beer". She also writes about food for magazines. Berries have long held a reputation as choice ingredients for delicious jams, pies, muffins, smoothies, and cobblers (the book is arranged this way). Berries the theme of every course, and thus savoury dishes are included as well. Recipes feature tart cranberries, sweet strawberries, tender blueberries, raspberries, and boysenberries. Many recipes are interchangeable. Preparations have their ingredients listed in avoirdupois measurements, but there is a table of metric equivalents.
Audience and level of use: beginner level
Some interesting or unusual recipes/facts: raspberry-lime sparklers, warm brie with blueberry mango salsa, boysenberry-ginger glazed salmon, huckleberry buckle, and blueberry cheesecake fudge,
The downside to this book: I wanted more recipes.
The upside to this book: a good single product cookbook.
Quality/Price Rating: 87.
5.POSH KEBABS (Quadrille Books, 2017, 176 pages, ISBN 978-1-84949-995-8 $19.99 USD hardbound) is by Rose Reynolds, a UK recipe writer and food stylist with chef credentials in magazine and BBC TV work. This book is one of a series – entitled POSH – and dealing with TOAST, EGGS, and RICE (they have been reviewed here before). KEBABS is new. Here are 70 easy recipes for everything from brochettes to shawarmas to skewers to shashliks to souvlakis – the whole range. Chapters deal with gloabal meat dishes (lots of lamb), poultry, seafood, veggies, and even sweets. Plus, there is a range of sauces and flatbreads. The book could have been improved if it also used more metric in the recipes, or at least had a metric conversion chart (which it doesn't).
Audience and level of use: beginners, those who love skewered food, BBQ, grilling.
Some interesting or unusual recipes/facts: classic Moroccan spiced lamb; curried goat with rice and beans; jerk pork with apple slaw; harissa sardines; kale crisps and zucchini; fig and halloumi skewers.
The downside to this book: I wanted more
The upside to this book: lots of lamb dishes (10).
Quality/Price Rating: 89.
6.ADD A PINCH (Clarkson Potter, 2017, 240 pages, ISBN 978-0-553-49641-3 $25 USD hardbound) is by Robyn Stone (from the state of Georgia) who blogs at the eponymous website, specializing in Southern US food. These are fresh and fast new takes on Southern cuisine. In previous years, the southern US kitchen was awash with "helpful" processed foods such as canned soups. Stone encourages us to lighten the load and be quick about it, emphasizing slow cooker meals, casseroles, one-dish dinners, plus the usual salads, soups,snacks, desserts. Some classics, such as pimento cheese, have been totally redesigned, using Greek yogurt for mayo and cauliflower "rice". Chapters cover the courses plus biscuits, breads, and sides. And there are 20 pages on the southern patry, loaded with freezer jam, spicy BBQ sauce, dill pickles, sweet tea concentrate, and the like. The book could have been improved if it also used metric in the recipes, or at least had a metric conversion chart.
Audience and level of use: home cooks, intermediate level.
Some interesting or unusual recipes/facts: buttermilk praline cheesecake; Georgia peach crisp; apple raisin slaw; roasted okra; one-pan parmesan crusted chicken with broccoli; white chicken enchilada stuffed shells; slow cooker honey glazed ham.
The downside to this book: I didn't see any chess pie.
The upside to this book: separate categories have been highlighted in the index – those preps with fewer than 10 ingredients, 30 minutes or less cooking time, freezer friendly, and slow cooker faves.
Quality/Price Rating: 87
7.THE LITTLE BOOK OF CRAFT BEER (Hardie Grant Books, 2017, 176 pages, ISBN 978-1-78488-115-3 $14.99 USD hardbound) is by Melissa Cole, UK beer and food writer. Here she guides us through about 100 of the world's finest craft brews. He range begins with lagers, moves through session beers, wheat, ambers, spice, fruit, farmhouse, wild ferments, stouts and porters. There are a few recipes here for accompanying foods or cocktails.
But unless you are in the country of origin, just about all of these beers exist only in bottle and not "on draught" which is where I find all the action.
Audience and level of use: beer lovers
Some interesting or unusual facts: she also has a few no alcohol, low alcohol, and gluten-free beers.
The downside to this book: for each beer, she mentions alcohol content, but does not give IBUs (International Bittering Units scale), a guide to hops and bitters. IBUs on the label are the hottest thing in North America.
The upside to this book: the index lists beers by name and by country. So for Canada she's gotm three beers (Dieu du Cief Peche Mortel, Gluentenberg APA, and Unibroue.
Quality/Price Rating: 87.
8.OVER EASY (Clarkson Potter, 2017, 256 pages, ISBN 978-0-385-34575-0 $27.50 USD hardbound) is by Joy Wilson, blogger since 2008 at "Joy the Baker". Her content recipes have been floated about on many sites. This book is a good collection of her preps, arranged by course or format: cocktails and coffee (great openers, lovely way to start the day); eggs; griddle; sides; sandwiches and salads; and then baked goods. She's got 125 or so recipes, all appropriate for brunch. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents.
Audience and level of use: beginners, those with time on their hands to enjoy the food.
Some interesting or unusual recipes/facts: banana bread granola; buttered grits and toppings; jam pinwheels; beer-braised kielbasa, potatoes and onions; waffle sandwiches of fried chicken and maple; shortcake doughnuts; dill pickle bloody mary; quiche.
The downside to this book: the emphasis is on leisurely days, but the dishes are good for dinners too.
The upside to this book: good craftsmanship.
Quality/Price Rating: 86.
9.PIMP MY NOODLES (Hardie Grant Books, 2017, 144 pages $19.99 USD hardbound) is by Kathy Kordalis, a London-based food stylist and recipe writer. Here she tries to turn instant noodles and ramen into comparable dishes. You can pimp your noodles by using condiments, adding peanut butter or Nutella, some veggies, some protein or tofu, quick broths, and eggs. She tells you how to get a quick meal by adding some of these extras in just a few minutes. She's got 50 recipes. And you don't really have to use the instant noodles if you wanted to start from scratch, but maybe that could only happen on the weekend …. depends on your time available. Preparations have their ingredients listed in avoirdupois volume measurements with some metric for weights, but there is no table of metric equivalents.
Audience and level of use: millennials
Some interesting or unusual recipes/facts: butternut noodle pancake; lime dragon rice noodles; bang bang chicken; miso salmon with ribbon-cut veggies and cellophane noodles; Korean wonder pots; lemongrass larb; nuoc cham vermicelli salad; mugestroni.
The downside to this book: too short – I wanted more
The upside to this book: a good idea, easy to carry over to other foods: the act of dressing up! Tart it up! Pimp the food!
Quality/Price Rating: 86.
10.PARTY FOOD TO SHARE (Ryland Peters and Small, 2017, 160 pages, ISBN 978-1-84975-862-8 $21.95 USD hardbound) is by Kathy Kordalis, a London-based food stylist and recipe writer – and also author of book number 9 above. Her she gives us small bites, platters and boards for sharing. It is food for a gathering, with some emphasis on purchased items such as cheese, cold cuts, nuts, diary products, and the like. Party planning is important, and so it too is covered from the basics through to pantry development and the larder: what to have on hand. You'll also need a variety of platters (which can be rented or borrowed from friends). Menu topics include brunch bonanza, vegetable fiesta, craft beer and cheese night; fish fest; pizza party; banquet Parisien; and others. And, of course, drinks are included. Preparations have their ingredients listed in both metric and avoirdupois measurements, for the most part.
Audience and level of use: millennials
Some interesting or unusual recipes/facts: kale and sweet potato frittata; buttered mushrooms; orecchiette with brussels sprouts and burnt butter; sundae station; fruit and nut spice soda bread; griddled shrimp and baby leek skewers with tamari lime glaze.
The downside to this book: I wanted more
The upside to this book: menus are given, but you could plan others on your own.
Quality/Price Rating: 86.
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