...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"...
9.MELTED CHEESE (Ryland Peters Small, 2019, 144 pages, ISBN 978-1-78879-164-9 $14.95 USD hardbound) is a publisher's book of collected recipes from the RPS stable of writers. Its sub-title deftly summarizes it: "gloriously gooey recipes from fondue to grilled cheese and pasta bake to potato gratin". Classics include Swiss fondue and French onion soup. The seventy recipes are from (mostly) Laura Washburn, Hannah Miles, Lizzie Kamenetzky, and 13 others. The contents include breads, pastas, veggies, dips, and soups. A nice collection of melted cheese foods. The book could have been improved if it also used more metric in the recipes, or at least had a metric conversion chart. Quality/price rating: 87.
10.MODERN FLEXITARIAN; plant-inspired recipes you can flex to add fish, meat, or dairy (DK Books, 2020, 256 pages, ISBN 978-1-4654-9246-3 $30 USD hardback) originated with DK Books in Australia in 2019. This is the North American edition. The preps are taken from ten other DK cookbooks which deal with healthy non-meat foods. The opening chapter was created by Lucy Taylor and gives the lay of the land: definitions, balanced diet, pantry, swaps, and more. In the book, the stress is on using plant-based preps with the option of adding any or all of fish, meat or dairy. So for the three bean paella, there are instructions on how to use or add fish. For the baked falafel with pickled red onions, how to make it with lamb. For the masala chickpea nachos, how to add cooked chopped chicken OR use a soy mozzarella cheese. There's a good section on simple swaps, where dairy milk substitutes can be soy, almond, coconut, oat, and rice; cheese can be swapped with nutritional yeast or nut cheeses; honey can be swapped with agave nectar, rice malt syrup or maple syrup; and eggs can be swapped with aquafaba, chia seeds and flax seeds. Meat and seafood can be replaced by tofu, tempeh and seitan. Cooking techniques need not change. The book could have been improved if it had also used metric in the recipes, or at least had a metric conversion chart. Quality/price rating: 89.
11.DELICIOUS SOUPS; fresh & hearty soups for every occasion (Ryland, Peters & Small, 2013, 2020, 144 pages, ISBN 978-1-78879-196-0, $19.95 USD hard covers) is by Belinda Williams, founder of the Yorkshire Party Company (events and catering) and the Yorkshire Provender. She's been busy designing soups for the latter. There are about 60 preps here, arranged by style of soup: hearty, smooth and creamy, special occasion, and global flavours. Her chickpea soup is a Moroccan harira and a chickpea chicken tagine. There is no pho or miso. But there is a nifty sunchoke soup with sorrel and sage, and a field mushroom soup or a creamy coconut and lamb soup. This book could have been improved if it also used more metric in the recipes, or at least had a metric conversion chart. Quality/price rating: 86.
12.THE PLANT KITCHEN: 100 easy recipes for vegan beginners (Ryland, Peters & Small, 2020, 160 pages, ISBN 978-1-78879-181-6 $19.95 USD hardbound) has been edited by Miriam Catley from recipes by other writers in the RPS stable. It is a good introductory book, arranged by course (breakfast through snacks, soups, sides, suppers, and entertaining a crowd – finishing with desserts. Preps come from 16 different writers, but mainly from Dunja Gulin (30), Jenna Zoe, Nicola Gaines, and Liz Franklin. This book could have been improved if it also used more metric in the recipes, or at least had a metric conversion chart. Quality/price rating: 87.
13.THE MODERN TAGINE COOKBOOK: delicious recipes for Moroccan one-pot meals (Ryland Peters & Small, 2019, 144 pages, ISBN 978-1-78879-143-4 $14.95 USD hardbound) is by Ghillie Basan. They were chosen by editor Julia Charles from Basan's four previous tagine books: Flavours of Morocco, Tagine, Tagines and Couscous, and Vegetarian Tagines and Couscous. So here are 60 great preps for Moroccan casseroles that include any of meat (lamb, beef, chicken, sausage), fish and seafood, vegetable (lentil, bean) or vegan options (cream-free, of course). And there are recipes for couscous and salads. If you do not have a tagine, then a Dutch oven, Instant pot, Slow cooker, or just a tin-foiled covered baking dish can do – either stovetop or oven. [but this is not explained in the book]. The book could have been improved if it also used metric in the recipes, or at least had a metric conversion chart. Quality/price rating: 87
May we all have 2020 vision.