CARPATHIA; food from the heart of Romania (Interlink   Books, 2020, 224 pages, $49.95 hardbound) is by Irina Georgescu, a Romanian food   writer with a blog (Small Bites). Romania is a well-travelled through country   with many melting pot dishes. I was very impressed with a Romanian food   documentary from some years back, about farmers who grew just two crops   (potatoes and cabbages) and tried to work with a depressed market for those two   items. So I used this book's index to find caraway sauerkraut clorba with   potatoes, potato bread in cabbage leaves, and potato moussaka. There were more   preps with cabbages, including sauerkraut. Her book concentrates on small plates   (from her blog), breads, street food baked goods, and a broth soup augmented by   "bors" (sour fermented wheat) or by "ciorba" (vinegar, pickled brine). The heart   of Romanian cuisine is carefully explored with material on pork, coarse polenta,   broth, garlic, cheese, yogurt, pickles, and wine. Desserts are based on the   Austro-Hungarian empires. She concludes with some notes on the seasons and   superstitions in Romanian cuisine, the culinary heritage, and the cultural food   values.
   
  .WHY WE COOK: Women on food, identity, and connection   (Workman Publishing, 2021, 232 pages, $33.95 hardbound) has been pulled together   and edited by Lindsay Gardner, who also illustrated the book with her   watercolours. These are essays, interviews, recipes, and stories from 112 women   in food. Sections deal with Memorable Meals, Kitchen Portraits, Home Cooks,   Profiles, and advice from contributors. Included are such well-known names as   Ruth Reichl, Deborah Madison, Dorie Greenspan, and Anita Lo. The 11 preps are   eclectic but not indexed. There is a contributor idex with notes and credits.   The main section delves into such matters as "what is your fave part of the   cooking process?", "how do you overcome creative ruts?", and "what kitchen tools   do you love most?". There are activists here, as well as food truckers, bakers   who give back, women in wine, and even ice cream innovators. This is a terrific   gift book for any occasion. 
   
  .FOODIE BREAKS: England, Scotland, Northern Ireland, and   Wales (Dog'n'Bone, 2020, 144 pages, $19.95 flatbound) is by Richard Mellor who   had previously written Foodie Breaks: Europe. In this book he examines 25 cities   and towns with 250 (10 each) essential eating experiences within his UK   homeland. With pictures, it provides a snapshot of 25 culinary UK "hotspots"   with recommendations to try establishments. He's got the best places for   breakfasts and brunches, street food, gastropubs, inexpensive diners, and cool   places to drink. This is a quick, easily digestible summary for your British   traveller. 
     
  AEGEAN (Interlink Books, 2021, 224 pages, $50 hardbound)   is by Marianna Leivaditaki, who was raised on Crete and now is a London UK chef   at Morito. Her paean to the Aegean is centred largely on Crete as just one of   the many islands that belong to Greece. Other major islands include Rhodes,   Karpathos, and Kasos. As the largest and most populous island, Crete has an   original cuisine that Leivaditaki delves into. She conveniently divides the book   into three: the sea, the land, the mountains, with recipes and personal stories   for each. And there are lots of great photos here of prawns with ouzo, orzo and   zucchini, tomato and oregano fritters with feta, and the kakavia one-pot fish   stew. This is the Mediterranean diet in all of its full-blown glory, with olive   oils, fresh veggies, fruits, nuts, whole grains, fish. A delight.   
   
  HOW WILD THINGS ARE; cooking, fishing and hunting at the   bottom of the world (Hardie Grant Books, 2021, 241 pages $42.56 hardbound) is by   Analiese Gregory, and partly biography by Hilary Burden, and recipes and memoir   material from the chef- author herself. First rate photography is by Adam   Gibson. Gregory grew up in coastal New Zealand (there are sections here on her   youth and on New Zealand cooking) but on a whim she later moved to Tasmania in   2017 after forgoing France. This story is featured as the bulk of the book:   living on a somewhat isolated island far from the mainstream. Her credits   include working in some of the top notch restaurants of the world. But here she   is doing a reno of an old 110-year old farmhouse while foraging and hunting and   cooking. She's got 40 recipes, including ferments, all mixed in with narratives.   Many of the preps are unique, such as sea urchin farinata, abalone fritters,   chargrilled oyster mushrooms with wakame sabayon, and oca (yam) with spelt and   roasted pears. Try also the confit lamb ribs with date syrup. Some of the book   was written during the recent pandemic. An excellent book for Oz and Kiwi   expats.
   
  PARWANA (Interlink Books, 2021, 256 pages, $52   hardbound) is by Durkhanai Ayubi, with recipes by Farida Ayubi and Fatema   Ayubi.. These are stories and preps from an Afghan kitchen – Parwana   Restaurant in Adelaide, Australia, which opened in 2009.   The 100+ recipes have been family-held for years, and embrace both day-to-day   preps and celebrations: rice, curries, meats, kebabs, naan flatbread, halwah,   dumplings, Afghan pasta, sweets, chutneys, pickles, soups and breads. Everything   is complemented by food photography and family photos as the text convincingly   shows the interrelationship between food, people and communities over time and   place. There's morabayeh anjir (whole fig jam), torshi bemasalah (pickled   veggies), shorwa thin soup with vegetables, aush thick soup with noodles, and   banjaan borani (braised eggplant with yogurt dressing).
   
  BITTER HONEY; recipes and stories from the Island of   Sardinia (Hardie Grant Books, 2020, 256 pages,, $58 hardbound) is by Letitia   Clark, a seasoned UK chef with a great resume that includes pastry and baking.   She moved to Sardinia with her then-boyfriend (also a cook) to work a rural farm   and produce Sardinian recipes. Although Italian, there is a strong French   influence from this part of the Mediterranean (e.g., the onion soup prep is   straight French Onion Soup). As she says, it's all about traditions, stories and   memories, with insight into people's lives, habits and histories. Age-old   methods and tools means that just about everything is cooked very slowly. So   this is all home-food with great photography by Matt Russell. Topics are   arranged by theme: apertivo, terra, merenda, mare, verdure, grano, and dolci e   bevande. There 's a Sardinian pantry, which includes bay leaves, borage, capers,   chestnuts, limoncello, myrtle, guanciale, and oranges. Lots of local food and   colour here – a good book for your Mediterranean food lover who has everything   (when was the last time you saw a Sardinian cookbook?)
   
  PERSIANA; recipes from the Middle East and beyond   (Interlink Books, 2014, 2021, $49.95 hardbound) is by Sabrina Ghayour. It's a   needed reissue of a Middle East food and culture book, with 100 preps for dishes   from the Mediterranean Sea's south and eastern shorelines. All of the dishes are   modern and accessible, covering the range from mezze through breads, soups,   tagines, roasts, salads, and desserts. Dishes include fava beans with garlic,   dill and eggs (baghala ghatogh), smoked eggplants with garlic (mirza ghasemi)   and lamb-butternut squash-prune-tamarind tagine. Many dishes are from the   eastern end of Iran-Persia, and some of the variations come African shores. Food   culture notes accompany all dishes.
   
  PIE ACADEMY; master the perfect crust and 255 amazing   fillings with fruits, nuts, creams, custards, ice cream and more: expert   techniques for making fabulous pies from scratch (Storey Publishing, 2020, 470   pages, $48 hardbound) is by Ken Haedrich who runs the Pie Academy and has   authored more than dozen cookbooks. He's also won a Julia Child Cookbook Award.   Since the subtitle is fairly explanatory, I don't really need to add much more:   there's a lot of primer material about pie making and doughs (the first 86   pages) followed by pies arranged by fruits such as berries, apples, pear,   pumpkin, cranberry, et al. Then come the nuts, custards, hand pies of minis and   turnovers, icebox pies, and cream pies. The ingredients are by volume but there   is a metric conversion chart. There are even some savoury pies using cheese and   eggs. A good-looking gift for the baker in the family! 
  Your health depends on my health. We cannot escape   one another in these perilous times.
Chimo!   www.deantudor.com