...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.PERFECTLY CREAMY FROZEN YOGURT (Storey Publishing, 2014, 2018, 176 pages, ISBN 978-1-61212-880-1 $19.95 USD paperbound) is by Nicole Weston, Los Angeles-based pastry chef and food writer. She has written a variety of frozen dessert books, including and earlier version of this book, "How to Make Frozen Yogurt" (2014). She's developed a Meringue Method with eggs, and coupled it with Greek-style yogurt into 56 flavours. She also has preps for pies, cakes, and other frozen desserts, Essentially, there are three styles: fruit based, sugar and spices (caramel), and chocolate and nuts. Plus of course, cookie and brownie sandwiches and sauces. For the adventuresome, there are popsicles, semifreddos, terrines and bombes – all using yogurt. Try the avocado frozen yogurt for a treat (p51). Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 87
19.SO FRENCH SO SWEET (Hardie Grant Publishing, 2012, 2017, 192 pages, ISBN 978-1-74379301-5 $19.99 USD hardbound) is by Gabriel Gate, who for more than 40 years was a French chef, teacher, writer and TV presenter, selling over 1 million books. This title was first published in 2012 as "100 Best Cakes & Desserts". He does a nifty job in presenting cakes, tarts, pies, mousses, cremes, fruits, sherbets, ice creams, hot desserts. The classics include flamed bananas with rum, Black Forest roulade, caramel Paris Brest with chocolate cake and raspberries, lemon cheesecake, tiramisu, and sponge finger biscuits. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is one small table of metric equivalents. Quality/price rating: 87.