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Friday, December 27, 2019


...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"...
16.TEA; history, terroirs, varieties. 3rd ed. (Firefly Books, 2018, 288 pages, ISBN 978-0-2281-0027-0, $24.95 CAD paper covers) is a heavily illustrated compendium on non-herbal tea, rich in anti-oxidants and with proven medical benefits. It was originally published in French in Quebec in 2009 (and revised in 2016). This is the 2018 English translation. The four writers of this book own The Camellia Sinensis Tea House in Montreal and work
as tasters, traveling the world looking for teas. Topics include a primer on tea, varieties, processing, cultivars, making-serving-tasting tea, tea ceremonies, and tea in cooking (with 15 recipes by Quebecois chefs). The source of all non-herbal teas is the plant Camellia sinensis, which is processed three different ways to produce the major classes (black, green, oolong, white, yellow, Pu er, scented and smoked. Terroir imparts unique character to a tea. Reference material includes a bibliography, scientific tables
for the biochemical properties of 35 teas, and a directory of 42 teas. Throughout the book, there are profiles of tea growers. Travelers, tea lovers, food reference book collectors will undoubtedly love this book. Quality/Price Rating: 92.
17.VEGAN IN THE HOUSE (DK Books, 2019, 256 pages, ISBN 978-1-4654-8039-2, $25 USD hardbound) is a publisher's title from DK Books based in the UK. Material was first published in some 14 British cookbooks, starting with "Allergy-Free Cookbook" (2007) and moving on to "The Diabetes Cookbook" (2010), "Power Bowls" (2016) and "Sprouted" (2017) among others. The subtitles explains that these are flexible plant-based family meals to please everyone, with more than 100 preps with nutritional analyses. Many dishes are easily adapted for meat eaters and vegetarians, so the whole family can enjoy a dish that is basically made just once with additions for individual preferences. A good concept with an excellent introductory section on meal planning and selection and pantries, etc. Preps are arranged by course, from breakfast through to desserts, with about 20 pages for each. The book could have been improved if it also used metric in the recipes, or at least had metric conversion charts. Quality/price rating: 87.
18.THE KITCHEN GARDEN New. ed. (DK Books, 2019, 352 pages, ISBN 978-1-4654-7979-2, $24.99 USD paperbound) is by Alan Buckingham. It was originally published in 2009; this is the new edition of 2019. It's a month-by-month guide to growing your own fruits and veggies. As Buckingham says, homegrown fruits and vegetables are enjoying a huge renaissance. Growing your own food is more popular then it has been for decades; it is fresh,seasonal, and local. You can eat year round if you get the timing right. The most easy and popular   veggies to grow appear to be asparagus, tomatoes, potatoes, corn, peas, broad beans, carrots, green beans, and Brussels sprouts. Fruits are mainly berries and cherries. This comprehensive book goes at it month-by-month with advice on what to do and how to do it. There is lots of guidance here with photos and large print, although the index itself is very teeny tiny in format. Quality/price rating: 88.
19.HOME CHEESE MAKING. 4th ed. (Storey Publishing, 2018, 368 pages, ISBN 978-1-61212-867-2 $24.95 USD paperbound) is by Ricki Carroll who founded the New England Cheesemaking Supply Company in 1978. Her book was first published in 1992 and last revised in 2002. The publisher states that over 400,000 copies have been sold. The classics are here, such as mozzarella, feta, cheddar, and brie. Some of the more complicated preps are given for blues and gorgonzola, plus the harder halloumi and the melting raclette. Upgrades in the book include more cultured dairy products (sours, clotted), more recipes for goat's milk, plus a range of fresh-soft-hard cheeses. These are accompanied by about 50 new sweet and savoury recipes for cooking with cheese. All she needs now is a wine/beer guide for matching drinks. Additional material includes 15 profiles of international artisanal cheese makers, a glossary, a troubleshooting FAQ, record forms, resources, and a list of cheese recipes (35 new), about 90 which include some more complex and advanced cheeses such as baby swiss, tomme, toscano, gruyere and a few more. The book could have been improved if it also used metric in both the cheese and the food prep recipes; at least it had a metric conversion chart. Quality/price rating: 89.


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