...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"...
18.HOME SAUSAGE MAKING. 4th ed. (Storey Publishing, 1981, 1987, 2003, 367 pages, ISBN 978-1-61212-869-6 $24.95 USD paperbound) is by Charles G. Reavis and Evelyn Battaglia (who has completely revised and updated this book with new text and 120 new recipes out of the 200 total). It has been around since 1981 and has sold more than 277K copies thus far. The recipes cover fresh, cooked, smoked, dried and cured sausages, and include andouille, linguica, chorizo, bangers, kosher salami, breakfast sausage – about 100 recipes for beef, poultry, pork, lamb/goat, wild game, seafood, and veggies. Then there are 100 preps for sausage-based recipes such as skillet strata with greens and sausage, savoury quinoa breakfast bowl with vegetarian sausage, Scotch quail eggs, Spanish tortilla and mortadella mousse. Of course, there's the basic primer and some 20 profiles of professional sausage makers (including Blake Royer of Toronto who is listed as a "hobbyist"). The book could have been improved if it also used metric in the recipes, but at least it had metric conversion charts. Maybe next revision? Quality/price rating: 89.
19.HOW I COOK (Quadrille Publishing, 2010, 2017, 256 pages, ISBN 978-1-84949-950-7 $22.99 USD paperbound) is by Skye Gyngell, an Australian chef who has worked in Sydney, Paris and London, opening her UK restaurant Spring in 2014. It's a paperback reprint from 2010 and now available in North America. She has a basic collection of 100+ recipes dealing with her home cooking, ranging from breakfast and brunch through afternoon teas, weekday suppers, celebrations, and meal planning. There is also a large 40 page section on alfresco eating. It's an engaging book with an Oz-UK sensibility (huge prep for Christmas pudding). Try chicken with rice and basil, meringues with strawberries and cream, or cucumber sandwiches. Home life is the great life. Preparations have their ingredients listed in both metric and avoirdupois measurements. Quality/price rating: 87
20.CANADIAN WHISKY; the new portable expert. Rev and Updated 2d ed. (Appetite by Random House, 2012, 2017, 236 pages, ISBN 978-0-14-753075-2 $20 USD paperbound) is by Davin de Kergommeaux, a sommelier and whisky expert who has been writing for more than decade about whisky through print and his award-winning blog at <www.canadianwhisky.org> . This book is a revised paperback edition of the 2012 edition. At the time, it became a finalist of the 2013 Taste Canada Food Writing Awards, and then went on to win IACP Award for wine, beer and spirits. As a basic book, it covers what Canadian whisky contains (grains, water, wood), how it is made, flavours and tasting techniques, plus a concise history of the industry, with extra notes on the eight large distillers of Canadian whisky. There have been some changes here, including ownership and name changes, since 2012. And there is more material on micro-distillery bottling. About 100 new tasting notes have been added. A great basic book about Canadian whisky and the industry, made better for most people by the inclusion of a section about tasting techniques. There is a bibliography, a glossary, and two indexes: a general one and an index to the tasting notes. Quality/price rating: 89.