...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"...
13.SEASONED WITH GRACE (The Countryman Press, 1987, 2018, 161 pages, ISBN 978-1-68268-186-2 $19.95 USD paperbound) is by Eldress Bertha Lindsay, the last Eldress in the Shaker Society (she passed on in 1990). This is the 1987 book containing "recipes from my generation of Shaker cooking", along with a current day foreword by Lindsay's collaborator Mary Rose Boswell, curator or executive director for many heritage groups in New England. She brings us up-to-date with developments at the Canterbury Shaker Village. There is material about the Shaker communities and lifestyle, resources on biographies and a bibliography (through 1986), as well as many end notes. Sandwiched in between are the prep, arranged by form such as soups, stews, meats, casseroles, omelets, veggies and salads, and desserts of various kinds. Good large print, and a real find for historical cookery and customs, featuring classics such as New England Clam Chowder, Shaker horehound candy, and maple sugar cake. Quality/price rating: 94.
14.MEZZE (Ryland Peters & Small, 2015, 2018, 144 pages, ISBN 978-1-84975-935-9, $14.95 USD hardbound) is by Ghillie Basan, a cookery writer and journalist specializing in Middle East cuisine. She has written other Middle East books for Ryland Peters & Small. This book is a trimmed down version of her 160 page book published in 2015. Here are some 70 recipes of dips, bites, salads and other small plates to share, or apps or even mains. The Persian word "maza" means to relish and savour, accompanied by tea, sherbet or yogurt, occasionally wine or beer. Spanish tapas are the Middle East Moorish-influenced dishes, but with alcohol. I always love a whole meal of little plates. This book is arranged by cold mezze, hot mezze, and sweet mezze. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. It's very useful for those looking for a small dish or two, or entertaining ideas. Try olives with harissa and preserved lemon; sweet melon with feta; spicy beef tartare and bulgur balls; hot hummus with pine nuts and chilli butter; spinach and feta pastries with pine nuts; roasted meat-stuffed onions with tamarind and butter; or pears in saffron and cinnamon syrup. Quality/Price Rating: 89.
15.FERMENTATION REVOLUTION (Robert Rose, 2017, 2018, 208 pages, ISBN 978-0-7788-0593-9 $27.95 CAD paperbound) is by Sebastien Bureau and David Cote, both a scientist and a businessman involved with sustainable food development, especially at RISE Kombucha. It was originally published in French in Quebec in 2017; this is the English translation. Here are 70 easy, healthy recipes for sauerkraut, kombucha, kimchi, and more. Fermentation of food is a hot kitchen trend: you can transform the ordinary into the extraordinary, such as pickles, olives, ginger beer, and make your own foods multiple their nutritional properties tenfold. Plus it's great for your digestive and nervous systems, reviving immune systems and regulating metabolisms. The range here (after the primer) is from fermented veggies through fruits, sugars, milks, grains, and legumes. Hey 10,000 BILLION beneficial bacteria inhabit the gut – and we gotta do something for them. Resources lists, explicit easy instructions, and innovative preps for fermented seitan jerky, dragon bowl, umeboshi plums, fermented garlic scapes and Brazil nut bruschetta tapenade, and lemon confit meringue pie – it's all here for the avid and curious beginner. In Robert Rose fashion, the book also used metric and avoirdupois in the recipes. Quality/price rating: 88.