* THE REISSUES, THE REPRINTS, AND THE NEWER EDITIONS...
...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"...
14.THE CURIOUS BARTENDER'S GUIDE TO MALT, BOURBON & RYE WHISKIES (Ryland Peters & Small, 2014, 2020, 176 pages, $14.95 USD hardcovers) is by Tristan Stephenson, not only a drinks author but also a brand ambassador and consultant in the UK world of cocktails. This, his second work covers malt, bourbon and rye types of whiskey, with histories, an exploration of the barrel-aging process, and a trip to major distilleries throughout the world (but principally the UK and the US). It's a second edition of a 2014 book but he has updated it and given us many more places to visit in his Directory of Distilleries. He's also got some classic preps for cocktails, such as the Boilermaker. It follows the rising tide of brown spirits that has returned after many years of clear spirits. There are lots of colour photos and a description of each business (along with tasting notes) including what to watch out for. Oh, and there are some nifty cocktail recipes. An absolutely perfect oversized book for the bourbon, rye, and whiskey lover.
15.INDIAN CUISINE (DK Books, 2006, 2010, 2020, 192 pages, ISBN 978-1-4654-9941-7, $29.99 CAD hardbound) is a publisher's book, with contributions by Vivek Singh, G. Sultan Mohideenh, Das Sreedharan, and Mahmood Akbar – all international chefs with British and American experiences. This is its third edition, with 200 recipes written for the modern home cook. The arrangement is by principal ingredient, with veggies up first, followed by fish, poultry, meat, rice and bread, plus sauces and chutneys. The book opens with international ingredients explained, mainly from North India, South India and Pakistan. There is a concluding glossary. Most everything here is a "curry": curry is defined as any fish, meat or vegetables cooked with spices in a liquid. Spices determine the differences. The book could have been improved if it also used all metric in the recipes, or at least had a metric conversion chart. Quality/price rating: 89
16.SURF-SIDE EATING (Ryland Peters & Small, 2020, 176 pages, ISBN 978-1-78879-207-3 $24.95 USD hardbound) is a publisher's anthology collection of recipes from 13 different food writers. Valerie Aikman-Smith has the most with 27 preps, followed by Shelagh Ryan and Laura Santini with 15 each. It's a good assembly of food and food ideas for prepping and eating in a relaxed mode while by the seaside. So the emphasis is on coastal seafood such as fish tacos with chipotle-lime cream, spciy tuna and black rice bowl, or a Thai steamed snapper. The arrangement is by time of day: rise and shine, brunch/lunch, all-day dining, BBQ at the beach, sunset dinners and desserts – all along with various beverages with or without alcohol. It's a nifty idea, with many preps involving little or no work, or even sharable work. I particularly enjoyed the quinoa and asparagus salad with matcha lemon dressing, the grilled halloumi with jalapeno and lime and tequila relish, and, of course, the crab with mango and coconut – all from my own imitation seaside kitchen at a lockdown home and supermarket delivery. 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: 89.
17.STREET FOOD (Ryland Peters & Small, 2020, 160 pages, ISBN 978-1-78879-216-5, $19.95 USD hardbound) is a publisher's anthology collection of recipes from 25 different food writers. Nitisha Patel leads the way with 7 preps (pakoras, dhal, kulfi, samosas, rolls) followed by the rest who have about 4 or 5 recipes. Some even have just one or two. The range is international, of course, and this leads to many "food trucks" and stalls. These are all quick bites and mobile snacks, arranged by continent. The range is from the Americas to Europe to Africa and the Middle East, ending up with Asia and India. There is something for everybody, with the inevitable caution that a steady diet of street food may keep you up at night. So: from the USA comes the Hawaiian poke, Peru has the mackerel ceviche, Southern US has pulled pork, Buffalo NY has its wings, New York City has egg rolls, Jamaica has a jerk, Mexico has quesadillas and pork tamalee, and more. There's a whole season's worth of food here for takeaway lovers. Each prep comes with a story and a photo of the plated product. Unfortunately, there is no recipe here for cassava fries which must be the ultimate fried food in the world! But otherwise, what fun! 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: 91