ON THE DEAN'S LIST:
MY 27th(!!) ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS
SUITABLE AS HOLIDAY GIFTS FOR THE 2023 SEASON
NOVEMBER 15, 2023
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By Dean Tudor, T'karonto Metropolitan University (formerly Ryerson) Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter).
Blog: http://gothicepicures.blogspot.com
Twitter: @gothicepicures
Reviewer Timeline: Cookbook Reviewer, Library Journal, 1969-1974; Cookbook Columnist and Lead Reviewer, The Booklist (American Library Association), 1974-1985; CBRA Cookbook Reviewer, 1975-1985; Freelance Cookbook Reviewer, 1985-1999; Gothic Epicures Writing Lead Cookbook Reviewer since 2000-
These food and wine book reviews are always available at www.deantudor.com and at my blog http://gothicepicures.blogspot.com
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There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published mostly in 2023 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca or Chapters.Indigo.Ca (with free delivery on a total purchase of over $35 or so).
Price Alert: Books listed are in Canadian dollars, but because of CAD and USD fluctuations, all prices of imported books may vary.
Part One: TOP GIFT BOOKS
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A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don't let the prices daunt you. Such books are available at a discount from online vendors. Because of the "economy", not too many pricey food and wine books were released this year. Herewith, and in random order:
--ALWAYS HUNGRY! (Robert Rose, 2023, 224 pages, ISBN 978-0-7788-0714-8 $39.95 hardbound) is by Laurent Dagenais,a chef who has worked in the culinary world since he left school. It was originally published in 2022 in French (Toujours Faim!) ; this is the English translation. When he returned to Montreal, he worked his way up to being a manager of several restaurants. He began making food videos, and when the 2020 pandemic closed all bars and restaurants, he created more and more content. A handful of people followed him, and then the pandemic saw his exponential growth to more than 4 million social media followers. In this book there are his 70 fave preps, which include asparagus with wild leek gribiche, a French take on surf-and-turf with prime rib and garlic escargots, and the great Montecristo ham and cheese sandwich. Ethnic considerations include Mexican cuisine, Vietnamese, Louisiana, Quebecois, Middle East -- just about anywhere French is spoken. As one log roller put it: "Laurent's food is fun, exciting, accessible and delicious. If you are always hungry, this cookbook is the key to satisfying that craving". And the colour close-up photos are inventive in their setting and gorgeous. A terrific gift book. Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing.
--MANJU'S COOKBOOK; vegetarian Gujarati Indian recipes from a much-loved family restaurant (Ryland Peters & Small, 2023, 176 pages, ISBN 978-1-78879-559-3 $30 USD hardbound) is by Manju Patel who operates a family-run restaurant in Brighton (UK). As of this writing, she's 86 and still cooking for her head chef Dee. Her food categories begin with a primer on Gujarati cuisine (west coast of India, north of Mumbai) and then move through curries, breads-rice-dal, snacks, and street foods. Near the end there are sides, chutneys, pickles, sweets, and drinks. Typical dishes include khandvi, kachori (peas in pastry), eggplant curry, paneer curry, millet flatbread, chakri (crispy swirls), and dahi vada (lentil fritters coated in yogurt). This is a good Indian theme book with many colourful illustrations of fab-looking dishes. Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing.
--THEO'S FAMILY KITCHEN; 75 recipes for fast feel good food at home (Ryland Peters & Small, 2023, 160 pages, ISBN 978-1-78879-558-6 $28 USD hardbound) is by Theo A. Michaels, who works as an Executive Chef – as well as authoring six cookbooks for RP&S. He says: "Feeding my family unprocessed, homecooked meals is important to me and I want to pass on my knowledge so you can do the same." It's also a book for all family members to contribute their time and energies to proper food. He opens up with "How to Cook the Perfect....egg, rice, potatoes, green veggies, fish, chicken, white sauce, tomato sauce, homemade stock, shortcrust pie shell." Indeed, many bachelors could make use of this book. He's got ideas for tasty family meals on weeknights and weekends, plus some family takeout knockoffs to do at home (e.g. fish and chips, pizza, burgers, and fried chicken). Salads, sides and sweets complete the package. Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing.
--AREPA; classic and contemporary recipes for Venezuela's daily bread (Ryland Peters & Small, 2023, 192 pages, ISBN 978-1-78879-517-3 $30 USD hardbound) is by Irena Stein, owner of Alma Cocina Latina in Baltimore, and by Eduardo Egui, a Venezuelan chef living in Spain, and by David Zamudio, the Executive Chef at Alma Cocina Latina. There's a basic introduction to the bread with notes on its history, with recipes and notes on variations. There are three main chapters: seafood, vegetarian, and meat. Along the way they've got separate sections on appetizers, butters and sauces, some deserts, and drinks. It's fairly comprehensive, and then photography (food and travel) is gorgeous. The book would make a nice hostess gift. One of my faves is the fried egg arepa with spicy marinated veggies and aged cheese. Another is the fried pork arepa with kimchi. Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing.
--BIBIMBAP & other Asian-inspired rice & noodle bowl recipes (Ryland, Peters & Small, 2023, 160 pages, ISBN 978-1-78879-555-5 $25 USD hardbound) is largely by Louise Pickford, a food writer-stylist currently based in France with 15 or so cookbooks to her credit. Five other Ryland food authors' recipes are from Atsuko Ikeda, Jackie Kearney, Kathy Kordalis, Jenny Linford, and Uyen Luu. The book attempts to lay out plans for ease of preparation of rice and noodles: one-pot dishes in soups, salads, and stir-fries based on dishes from Korea, Cambodia, Burma, Japan, Thailand, Vietnam, Malaysia. Korea's Bibimbap is the iconic dish (fried egg on top of rice, seasoned veggies, kimchi, and gochujang sauce). Indeed, "bibim" means mixing and "bap" means cooked rice. The dish is often used as a base for many one bowl rice/noodle dishes. Pickford arranges her book by need: the first section is "easy does it", followed by "fresh & cool", "soul satisfying", "warming spice", and "umami rich". As a tested Supertaster, I headed for that last chapter first. She's got BBQ pork noodle bowls with dipping sauce, wild garlic miso pork stir fry, mushroom udon, an ultimate banh mi rice bowl [I didn't miss the baguette at all], and duck red curry over rice – among others. This is a great looking book with all the RP&S food photos in place. Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing.
--CASABLANCA; my Moroccan food (Firefly Books, 2018, 2023, 224 pages, ISBN 978-0-2281-0086-7, $39.95 CAD hardbound) is by Nargisse Benkabbou, a native of Morocco (www.mymoroccanfood.com) and now living in London. She's done everything such as developing new cooking techniques, recipe development, cooking schools, food photography, and guest chefing. Her book was originally published by Octopus in the UK; this is the North American reissue. Here are 100 recipes for modern and traditional dishes to be served for family and entertaining. Her primer has elements for ras el hanout spice mix, preserved lemons, harissa paste, couscous, Moroccan tea, and, of course, the tagine. Typical dishes include sweet potato and feta maakouda, artichoke and baby potato and preserved lemon tagine, zucchini and thyme and beef shin tagine, kefta and olive toast, and chicken mchermel. Great photography of the finished plates with (thankfully) few or no touristic photos. But all ingredients are expressed in avoirdupois, not metric. So the book could have been improved if it had also used metric in the recipes, or at least had a metric conversion chart. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing.
--THE EDGY VEG; easy eats -- quick, tasty, vegan (Robert Rose, 2022, 256 pages, ISBN 978-0-7788-0703-2, $34.95 CAD hardbound) is by Candice Hutchings, who produces the Edgy Veg YouTube channel and blog. This is her follow-up to "The Edgy Veg: 138 Carnivore-Approved Vegan Recipes", but it is also a simpler everyday "little sister" to her foundational first book with about 100 new and different but easy preps. She's got a dozen brekkies (pumpkin scones, banana bread muffins, breakfast beans), a dozen salads, a dozen soups, a dozen appetizers, two dozen mains, a dozen sides, six potent potables, and nine desserts. Plus she's got an all-knowing sassy in-your-face-style, just the same as her YouTube channel. Excellent photography, typeface and index. Her four recipe icons are very useful: symbols for "15 minutes or less", "one pot/one pan", "gluten-free" and "great for entertaining". Nothing here takes longer than 45 minutes tops. Preparations have their ingredients listed in both avoirdupois and metric measurements; it is the Robert Rose style. Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing.
--BEST OF BRIDGE EVERYDAY CELEBRATIONS (Robert Rose, 2023, 256 pages, ISBN 978-0-7788-0708-7 $34.95 CAD hardbound) is by Emily Richards and Sylvia Kong who have been extending the Best of Bridge franchise by creating new material for new books. They had previously written Best of Bridge Weekday Suppers and Best of Bridge Comfort Food. This latest book has 125 recipes for family and friends on the theme of everyday celebrations such as home birthdays, entertaining, neighbourhood potlucks, or just a small party for a foursome that is joyous and festive. As such it is very useful for anybody who wishes a basic cook book for the upscale kitchen. Typical dishes include breakfast sandwiches that use speedy bagels, zucchini noodle soup, Asian coleslaw chicken salad with Thai and Vietnamese flavours, instant pot beef stew -- all the warm foods that are quick and easy to make for the cooler seasons. Some updating includes more plant-based options and multi-cultural preps (spatchcocked chicken, veggie pot stickers, crispy Korean fried chicken trips, individual beef Wellington packs, tofu banh mi, cilantro lime rice). But he familiar hand-lettered font has disappeared. Preparations have their ingredients listed in both metric and avoirdupois measurements; so there is no need for a table of equivalents. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing.
--BEAUTIFUL BOARDS & DELICIOUS CHARCUTERIE FOR EVERY OCCASION (Fox Chapel Publishing, 2023, 136 pages, ISBN 978-1-4971-0383-2 $18.99 CAD softbound) is by Kate Woodson. She's got 100 easy-to-make recipes for meats, cheese, veggies, butter boards, and themed spreads. After a primer the chapters are mainly savoury, with 16 preps for sweet platters such as honey-almond brie, whipped honey ricotta, peanut butter and chocolate hummus, plus some dips. Most of the preps are for savouries such as meat lovers, smoked foods, Mexican, Spanish tapas, a bruschetta board, seasonal boards, French, Italian, Mediterranean, and the like. All of the platyter ideas are laid out nicely with accompanying recipes and photos. Fox Chapel did a good job of condensing all you'll need to know about platters. For two people (or more) everything here can replace TV dinners. With glasses of sparkling wine, this is actually unbeatable while you are streaming. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing.
--CHARCUTERIE BOARDS; platters, boards, plates & simple recipes to share (Ryland, Peters & Small, 2023, 176 pages, ISBN 978-1-78879-515-9 $34.12 CAD hardbound) is by Miranda Ballard and Louise Pickford. Both are cookbook authors for RP&S, with Ballard having the additional credit of owning five retail butcher shops in the UK. Some of Ballard's preps come from a previous RP&S book published in 2014. The boards are mainly meats with occasional garnishes of olives, peppers, capers, pickles, breads, cheese, and jams and jellies. There's an Italian board with pesto and local cheeses, a Spanish tapas board with cheeses and sauces, a French board, a Northern European board, a New York deli board, a smoked board, and more. It's a classic book for entertaining, with cold cuts of meat being the main feature surrounded by a variety of other foods. The key is a theme and a layout for the board. Ballard and Pickford provide both. And there is such a wide variety of food accompaniments that it is relatively easy to mix and match within limits. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing.
--CUCINA DI AMALFI; sun-drenched recipes from Italy's most magical coastline (Ryland Peters & Small, 192 pages, ISBN 978-1-78879-508-1 $41 CAD hardbound) is by Ursula Ferrigno, chef-food writer and teacher at leading cookery schools in Europe and the US. She's the author of more than 18 cookery books. The Amalfi Coast is just south of Naples, within Campania. The entire La Costiera Amalfitana has been listed as an UNESCO World Heritage Site. Lemons are a major product, as are San Marzano tomatoes, buffalo mozzarella, olive oil, and fresh anchovies. Her book has a traditional arrangement from apps through desserts, and along the way there are memoirs and memories. Excellent photography and watercolours illustrate the book throughout. Check out spiedini de amalfi (pepper and mozzarella skewers), tortine di parmigiano, fried pizza and flat breads, soffiatini (Italian whispers), scallops with lemon and bay leaves, stuffed chicken rolls, many veggies and preserves, and the dolci -- 75 preps in all. The region's cuisine specializes in stuffed fresh fruit. as well as limoncello (dynamite recipe provided). Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing.
--COCINA MEXICANA; fresh, vibrant recipes for authentic Mexican food (Ryland Peters & Small, 192 pages, ISBN 978-1-78879-553-1 $41 CAD hardbound) is by Chef Adriana Cavita of Cavita Restaurant in London UK. At one point she was working as Chef de Partie at El Bulli in Spain. She has moved up and down throughout Mexico, and this collection of preps is built around her experiences. So we've got the Baja fish tacos and birria, the Oaxacan pizzas, and specialties of Yucatan. She opens with a primer followed by breakfasts, appetizers, street food, mains, drinks and desserts. One of the chapters deals with making tamales without too many complications, and this includes a charming pineapple tamale. There is a special chapter on celebrations, plus a glossary. Some typical recipes include frijoles con chochoyotes (black beans with corn dumplings), sopa tarasca from the Michoacan area, bean enfrioladas, and many different types of salsas, both raw and cooked.
B. And how about gift books for the beverage drinker? Try –
--COOKING WITH BEER AND BOURBON (Fox Chapel Publishing, 2023, 136 pages, ISBN 978-1-4971-0389-4 $20.99 CDN softbound) is by Hunter Reed. It's loaded with 124 preps that include beer or bourbon (or both) as a major ingredient. He gives us 10 different beer types and 3 different bourbon types, plus he notes non-alcoholic, gluten-free, and vegan options. The book is arranged by course or plate (moving from sides, snacks, sauces, soups, to chilies, BBQ, sweets), but also within each section there is an arrangement of light to heavy flavours from the beer and bourbon. Thus he starts with beer battered fried mozzarella sticks as appetizers and move through the book to no-churn toffee and stout ice cream and bourbon choco-sicles. It's also a guy book in that most of the food (Irish beef stew, beer party meatballs, jalapeno cheddar beer bread) is what guys eat and drink with beer and bourbon. A readable typeface is very useful, although the print of the index is very tiny. Ingredients are only listed in Imperial measurements, and there is no table of metric equivalents. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing.
--FESTIVE COFFEE SHOP DRINKS; more than 50 holiday-inspired recipes for coffees, hot chocolates & more (Ryland, Peters & Small, 2023, 128 pages, ISBN 978-1-78879-554-8 $23.99 CAD hardbound) is by Hannah Miles who has authored 46 cookbooks. Her book is mainly for the Christmas season: coffee and tea-based drinks, hot chocolates, mochas, cold brews, frappes, and creamy shakes. Some of the preps are from her earlier books on hot chocolate and shakes, while four others were furnished by Louise Pickford.
Primer chapters deal with making the best base beverage, making syrups and sauces, and decorating the drink. Then each type has its own chapter. And each type seems to have its own shape of glass or mug. Gorgeous illustrations help place this book in the Christmas "giftbook" category. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing.
--WINE STYLE; discover the wines you will love through 50 simple recipes (Ten Speed Press, 2021, 176 pages, $28 hardbound) is by Kate Leahy with photography by Eric Scott. This is a quick, casual read covering the essential varieties that wine lovers need to know, and featuring more than 50 food preps for all manner of potential pairings. There are no rules here (especially none of the old-fashioned ones, like seafood should always be paired with white ), but there are opportunities for exploring styles of wine such as dessert wines or orange wines with food. Typical are baked lemony feta with a crisp white wine, or caramelized cabbage and onion galette with a serious red, or smoked salmon spaghetti with sparkling wine, et al. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing.
--DISTILLED: a natural history of spirits (Yale University Press, 2022, 328 pages, $40 hardbound) is by Rob DeSalle and Ian Tattersall, with illustrations by Patricia Wynne. It's a natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine et al. In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors DeSalle and Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history. This volume considers highly alcoholic spirits in the context of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics. With the help of Wynne, DeSalle and Tattersall address historical and cultural aspects and ingredients, the distillation process, and spirits and their effects. Some of their colleagues also contribute chapters on brandy, vodka, tequila, whiskies, gin, rum, eaux-de-vie, schnapps, baiju, grappa, ouzo, and cacha a. Covering beverages from across the globe and including descriptions of the experience of tasting each drink, the authors offer a comprehensive exploration of the scientific dimensions of spirits. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing
--WHISKY: the manual: 102 whiskies, 5 ways (Ilex Press, an imprint of Octopus Publishing Group Ltd., 2014, 2022, 224 pages, $ 22 hardbound) is by Dave Broom who had previously published the book in 2014. It's full of practical and fascinating information about how to enjoy whisky. All whisky styles are covered, including blends. Along the way a good few myths are exploded, including the idea that whisky has to be taken neat. In 'What to Drink', the author explores flavour camps - how to understand a style of whisky and then moves on to provide extensive tasting notes of the major brands, demonstrating whisky's diversity. In 'How to Drink', he sets out how to enjoy whisky in many ways - using water and mixers, from soda to green tea; and in cocktails, from the Manhattan to the Rusty Nail. There is also pairing whisky with food. Coloured illustrations too. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing
--JAZZ AGE COCKTAILS; history, lore and recipes from America's roaring twenties (Washington Mews Books, New York University Press, 2021, 159 pages, $25.95 hardbound) is by Cecelia Tighi who teaches American studies at Vanderbilt University. It is a short history of how the US Prohibition law of 1920 forced alcohol to be savoured in secret, and made all the more delectable when the cocktail shaker was forced to go underground. She takes a trip through the cocktail creations of the early twentieth century, letting readers into the glitz and (illicit) glamour of the 1920s. She dazzles with tales of temptation and temperance, and features about 70 cocktail recipes from the time to be recreated and enjoyed (The Bee's Knees, the Alexander, the Boulevardiere, Champagne Julep, The Cat's Pajamas, The Flapper, et al). Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing.
C.Perhaps some food and drink REFERENCE books? Such as:
--COOK WITH JOAN ROCA; step-by-step preparation and cooking techniques (Grub Street, 2022, 368 pages, ISBN 978-1-911667-41-4 $54.95 hardbound) is by Joan Roca who has 25 years of professional cooking behind him. With his two brothers sommelier Josep and pastry chef Jordi he runs the three-star Michelin El Cellar de Can Roca.
With over 600 colour photos he refreshingly writes to us in an engaging manner on the basics of boiling, frying, curing, pickling, blanching, marinating, smoking, braising, grilling, and other essential techniques of "cooking". All aspects are seemingly covered, beginning with the shopping list, basic equipment, essential cuts of meats, health and nutrition and sanitation, and more. He's got 80 preps that put all the techniques described in the book into practice. At the back of the book are important base recipes, a glossary and two indexes (one to the preps and one as a "general index"). Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing.
--WINE : a tasting course, from grape to glass (DK Books, 2013, 2021, 256 pages, $32 hardbound) is by Marnie Old. It was originally published in 2013; this is the updated and revised text. It'ss a fairly comprehensive and no-nonsense wine tasting course that covers every aspect of wine from grape to glass. Nuances are stressed through the tasting and appreciation process. Themed tasting exercises are located throughout the book, encouraging readers to learn at their own pace. All the while, there are copious notes on food and wine pairing, identifying the style spectrum, and distinguishing taste and smell. Old explores fun wine facts and explodes myths, giving you everything you need to talk, taste and enjoy your favorite vintage. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing.
--FALAFEL; delicious recipes for Middle Eastern-style patties, plus sauces, pickles, salads, & breads (Ryland, Peters & Small, 2023, 160 pages, ISBN 978-1-78879-527-2 $16.99 USD hardbound) is by Dunja Gulin, a Croatian cookbook author of many vegan cookbooks. Here she has also shared a dozen preps from other food writers. Falafels are chickpeas (also known as garbanzos) ground with a variety of spices and herbs to create a sort of meatball-shaped vegetarian (or vegan) pod. You can also make falafels with pumpkin seeds, sunflower seeds, walnuts, cashews, buckwheat, mushrooms, flaxseeds, et al. She's got different sections: one on fried falafels, another on baked falafels, and one on no-cook falafels. Then there are chapters on dips, dressings, pittas, flatbreads and crackers. She starts with the traditional chickpea falafel pockets (street food style) and moves along to undone (deconstructed) falafel salad. You can do burgers, casseroles, curries, soups, even a grazing board! Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. A very clever single dish cookbook, well-worth exploring. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing.
--DIABETES CREATE YOUR PLATE MEAL PREP COOKBOOK (Robert Rose, 2022, 288 pages, ISBN 978-0-7788-0707-0 $29.95 CAD paper covers) is by Toby Amidor, cookbook author and dietitian with eight books, some with Robert Rose such as "The Best 3-Ingredient Cookbook". Here she expands on the concept of the Diabetes Plate Method for make-ahead meals. She's got 100 preps and five different meal plans spread over from the beginner to the experienced cook. Along the way she's got tips and advice for creating multiple dishes at one time and shopping, cooking and ingredient substitutions. The idea behind a meal prep is to create balanced diabetes-friendly plates of food to better control blood sugar levels. Different storage containers are noted to accommodate different styles of storing. For example, Rubbermaid offers a package of 10 containers and more, up to 44 pieces or so. Storage is either in the freezer or refrigerator, and she presents tables to allow for food safety. The basic principle is to create your plate: half of the space is for non-starchy veggies such as cauliflower or kale, spinach, broccoli rabe, and the like. One-quarter of the container is a lean protein (meat, fish, seafood, eggs, plant-based), while the remaining quarter has carbo food such as grains, starchy veggies, fruit, milk or yogurt. Add some healthy non-saturated fats and/or a tiny quantity of saturated fats such as butter. And away you go – taking it easy on any appetizers or desserts that are not part of the equation. Every prep has an icon which indicates those recipes that are freezer-friendly, one-pot, vegetarian, vegan, 30-minutes or less, dairy-free, gluten-free. Typical meal plates include spicy chicken meatballs, sriracha yogurt dip, chicken noodle soup, herbed garlic-butter pork chops, or veggie-loaded meatloaf. An important chapter of the book deals with dressings, condiments, and sauces such as teriyaki marinade, BBQ sauce, pesto, peanut dressing, and mango salsa. This book is a boon for those diabetics who need to "grab and go". The index is very thorough and comprehensive. My faves (I'm pre-diabetic) are the eggplant with tomatoes and cumin, and the chicken cacciatore. Preparations have their ingredients listed in both avoirdupois and metric measurements; it is the Robert Rose style. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing.
--FERMENTATION; history, uses and recipes (Firefly Books, 2023, 206 pages, ISBN 978-0-2281-0411-4 $39.95 CAD hardbound) is by Mathilde Fenestraz, a Parisian journalist and cookbook author, and Stephane Ros, an art historian who wrote the book's preface and the history of fermentation chapter. It was originally published in 2022 in France. This is the North American English translation release. It is mainly a good fermentation textbook, at an affordable price, giving us a history and a listing of the many varieties of fermented food – with a scope embracing meat and fish, dairy products, baked goods, alcohol drinks, kombucha, kefir, and more. There is also a section from the Institut Paul Bocuse on the theory of food pairing, with nine food and drink pairings (chocolate with tarragon, shrimp curry paste with scallops, brioche with framboise beer, and the like. Yeast and bacteria are everywhere on earth: we do rely on these living organisms to improve taste and human nutrition. The 30 recipes here are easy-peasy and cover simple foods such as pickles, salmon gravlax, and pretzels. The book could have been improved if it also used more metric in the recipes, or at least had a metric conversion chart. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing.
--HEARTY CAST-IRON AND SKILLET COOKING; 101 easy-to-make, feel-good recipes (Fox Chapel Publishing, 2023, 152 pages, ISBN 978-1-4971-0386-3 $22.99 CDN softbound) is by Anne Schaeffer, who has also written cookbooks on campfire meals, Dutch ovens, crock pots, tailgating, Amish baking, and many other topics. All of the preps here can be cooked on the stove, in the oven, and/or grilled over a fire – using the Dutch oven, the skillet or cast-iron pan. Once heated, these pots maintain even cooking temps. And the cookware lasts forever, even through to the next generation plus one. They are all highly recommended for campfires, grills, and other open flame sources. Typical preps here include breakfast (bacon and potato pancakes, frittatas), lunch (tuna noodle casserole, one pot shells and meatballs), dinner (fajita enchiladas, chicken marsala), and desserts (peachy raspberry pie, cherry-cream roll-ups). I like that the type face is large so that it is easy enough for seniors to read. Also, the idea of one pot or pan appeals to the male chef for its tidiness; consequently, the book has advantages for the guys. Ingredients are only listed in Imperial measurements, and there is no table of metric equivalents. Recipe directions include instructions for all three heat sources. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing.
--JAPANESE CUISINE; an illustrated guide (Firefly Books, 2022, 128 pages, $19.95 softbound) is by Laurie Kie and Haruna Kishi. Kie has written many other Japanese cookbooks; Kishi is a Japanese illustrator. This little nifty reference work contains many recipes, anecdotes, histories, stories, maps, techniques, stylings, utiensils, native ingredients – all wonderfully illustrated with watercoloured drawings. It can answer many questions: how to make sushi, miso soup, bento boxes; how to use Japanese knives, chopsticks, cooking vessels, seaweed. There is a special section on ramen and its many distinctive regional variations. Very lovingly produced, right down to the Japanese pictographs.
--KOREAN CUISINE; an illustrated guide (Firefly Books, 2022, 128 pages, ISBN 978-0-2281-0389-9 $19.95 CAD paperbound) is by Luna Kyung, who lives in Paris and has written books about Korean food. Ahnji is a Korean illustrator and graphic designer who also lives in France, and is a co-author. Their book was originally published in French, in France, in 2021 – this is the English translation. There is a lot going on here; in addition to recipes, there are memoir materials, anecdotes, histories and background. For the food itself, there is in-depth coverage on techniques, utensils, and Korean ingredients. It's a colourful book since all of the illustrations are watercolours of food, utensils, finished plates, meal composition, tableware, staples, condiments and sauces. These are everyday dishes. But just one thought: there is no pork neck bone soup recipe. I've noticed this omission in many recent Korean cookbooks, no doubt because pork neck bones are difficult to obtain, even from a butcher. The closest "bone" to find is either hock trotter or spare rib bone, and even these can be hard to find, especially (for the latter) in grilling season. I mention all of this because I regard pork neck bone soup (Gamjatang), along with Bipimbap, to be a quintessential Korean dish. You can easily check out the ingredients through the Internet. It is worth trying to do because of its bounty of flavours, even if you have to use spare ribs where is no real difference in flavour, although neck fans may question that assumption. Kyung's book is full of vast quantities of everyday dishes, fermented foods, noodles, party dishes, temple food, street food, lucky foods, and even North Korean specialties. This is an extremely useful book. Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing.
--VIETNAMESE CUISINE; recipes and anecdotes from Vietnamese gastronomic culture (Firefly Books, 2023, 128 pages, ISBN 978-0-2281-0442-1 $19.95 CAD paperbound) is by Nathalie Nguyen, with great watercolour illustrations by Melody Ung. It was originally published in French in France in 2022. This edition is the third in a Firefly series (the others dealt with illustrated cuisines of Japan and of Korea. There are 30 recipes, each with text about the plate's place in culinary history. And yes, Vietnam cuisine does have its own version of peanut sauce (a no-heat recipe is included). Typical dishes include banh mi (of course), but also Vietnamese pancakes, pho bo, nem chua, and caramelized fish. There is a lot going on here: in addition to recipes, there are memoir materials, anecdotes, histories and background. For the food itself, there is in-depth coverage on techniques, utensils, and Vietnamese ingredients. It's a colourful book since all of the illustrations are watercolours of food, utensils, finished plates, meal composition, tableware, staples, condiments and sauces. These are everyday dishes. Do try to track down the other two books --can Thai or Laos be far behind? A top book for the top of your stocking stuffers. Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing.
--THE GROUNDS CAFE; seasonal dishes from Murray's Century Farm (Boulder Books, 2023, 165 pages, ISBN 978-1-989417-60-7 $34.95 hardbound) is by Nick Van Mele, who also did the recipes, with contributions from the Murray family. The book goes into the importance of community, co-operation, and the interdependence they all share in producing good food. The Murrays arrived in Newfoundland in 1820 and the Century Farm began in 1860. In 2017 Murray's opened The Grounds Cafe, a farm-to-fork restaurant. This book is a collection of recipes from that restaurant. Readers will enjoy reading about the growth of the farmers, foragers, foodies, family and friends over the years up through to the modern times. Lots of memoir material and photos. It's arranged by season, beginning with spring. Each has a section of about a dozen recipes. Spring includes "spring harvest salad", oyster mushroom and chive tartlet, buckwheat noodle bowl, handmade pasta with nettle pesto and cured radish. Summer brings tomato tart with basil pesto and mozzarella, charred zucchini and fennel soup, and a summer salad. The chill of fall produces tomato jam, squash risotto, apple butter, and a warm fall harvest salad with roasted pumpkin. Winter invites beet frites with garlic aioli, Cuban-style calzone, BBQ parsnip, and curried potato and root-veggie samosa with onion chutney. Delicious all round. With a shakshuka prep and veggie posters from Murray Meadows Farm this book really details the rural life in Newfoundland. Ingredients are only listed in Imperial measurements, and there is no table of metric equivalents. But, for a change, the index entries are large enough to read. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing.
Part Two: STOCKING STUFFERS
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Stocking stuffer books should be at the very top of everybody's gift list: something affordable from under $10 up to $25 or so, and that can also double as a host gift, being something small and lightweight. And of course, they can all stuff an adult stocking.
Typical for food are:
--DINNER WITH JANE AUSTEN; menus inspired by her novels and letters (CICO Books, 2023, 64 pages, ISBN 978-1-80065-264-4 $19.99 CAD hardbound) is by Pen Vogler who has written many such historical British cookbooks (Tea with Jane Austen, Dinner with Mr. Darcy, Dinner with Dickens, et al). These are Regency menus and dinners that have been fully updated for modern times: the originals are next to the updates. There are five menus with notes about the times and about compelling dishes. For example, there is Mrs. Bennet's Dinner to Impress from Pride and Prejudice (fresh pea soup, partridges with bread sauce, spiced mushrooms, and everlasting syllabub). There is also a bibliography and an index. A top book for the top of your stocking stuffers. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing.
--MAGNIFICENT MEALS IN A BOWL COOKBOOK; healthy, fast, easy recipes with vegan-and-keto-friendly choices (Fox Chapel Publishing, 2016, 2023, 144 pages, ISBN 978-1-4971-0384-9, $18.99 CAD softbound) is by Gabrielle Garcia. It's derived from three other bowl books authored by Garcia. This makes for a good compilation at the entry level for a variety of 150 savoury dishes -- each in a bowl. The table of contents include preps for breakfast, combo salads, green salads, sandwiches, pasta and noodles, grain bowls, and rice bowls. Each is easy to make, starting with a basic bowl of bacon and eggs with kale, moving through chicken bruschetta salad, cabbage with eggs and lo main, shrimp and beet barley bowls, and sweet and sour items atop rice. A good choice for beginning or solo cooks. Nice rich close-up photos. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing.
-- COMFORT FOOD ESSENTIALS; over 100 delicious recipes for all-time favorite feel-good foods (Fox Chapel Publishing, 2023, 160 pages, ISBN 978-1-4971-0320-7, $22.99 CAD softbound) is by chef-owner Kim Wilcox (It's All So Yummy Cafe in Knoxville, Tennessee).
Her preps cover the basic three meals of breakfast, lunch, dinner, with other material on sides, soups, "childhood comforts", snacks, breads, toppings, condiments, et al. It is a good basic entry-level cookbook, useful for new families, college students, singles and solos beginning life away from home. The comforts of home can be replicated here. It's loaded with tips and advice. A good starter book, and a great stocking stuffer. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing.
Other little books for beverages include those on beer, wine and spirits:
--IT'S NO FUN WITHOUT RUM! 50 fabulous recipes for rum-based cocktails from mai tai to mojito (Dog 'n' Bone, 2023, 64 pages, ISBN 978-1-912983-78-0 $12.99 USD hardbound) is a publisher's book with 11 different contributors: Ben Reed has largest number of recipes (15), followed by Michael Butt (13). It's a basic handy guide to a pile of delicious rum cocktail preps. We all know daiquiri, pina colada, planter's punch, cuba libre, and hurricane. But do we know officer's nightcap? Or tiki negroni? Or graham cracker crunch? We do now. Nifty photos. A good book to serve as a host gift or stocking stuffer. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing.
--JUST A SPRITZ: 57 simple sparkling sips with low to no alcohol (Artisan, 2022, 176 pages, $25 hardbound) is by Danielle Centoni, with Eric Medsker as photographer. The Italian export, the Aperol spritz, with its classic (and simple) makeup of fizzy prosecco, sparkling water, and a splash of the bittersweet, citrus-flavored liqueur, is just the beginning. In Just a Spritz, Danielle Centoni shares a world of spritz variations. Add in sweet liqueurs and bitter amari, fresh juices, flavored kombuchas, and drinking vinegars to update the sparkling spritz. A spritz is quick to assemble and does not require a stocked pantry. Here there are more than 50 recipes (and numerous variations) organized by flavor profile and theme, including the Raspberry Beret, the Margarita Spritz, and the Cucumberbatch, as well as nonalcoholic spritz drinks. For a spritz newbie, a classic Negroni Sbagliato may be just the thing. Or the fruity-floral, scarlet-purple, picture-perfect Lady Lavender. Whatever the craving, from a sweet peach spritz to a slightly bitter and citric Cappelletti Shandy, there's a recipe to satisfy every thirst, along with colourful photos. Remember, these are all LO-AL or NO-AL concoctions. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing.
