March 2016 cookbook roundup

Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The only thing left for you to do is to add them to your Bookshelf.

March is the month for cookbook competitions and, not surprisingly, a corresponding upswing in the number of new releases. The standout theme this month is Italy – there are five cookbooks focusing on the country, a city or region within it, or one of its signature foods. Contradictions are also present, with books on solo cooking and cooking for a crowd landing right next to each other on our list. Farms and farmers’ markets inspire several tomes and we see the usual tug between healthy eating and sweet indulgences. Several veteran authors have new books out in March as well.

USA

Naturally Sweet Food in Jars by Marisa McClellan: The popular blogger (indexed on EYB) returns with a book that rejiggers her recipes, helping home canners enjoy the flavors of the season without the refined sugars. You can learn more about the book in our author interview and enter the EYB contest for your chance to win a copy. Marisa has many dates booked for her upcoming book tour.   

Modern Eclairs by Jenny McCoy: Move over, macarons; catch you later, cupcakes: Éclairs are the new pastry du jour. Here, pastry chef Jenny McCoy shares incredible recipes for éclairs and all their relatives: cream puffs, profiteroles, Paris-Brests, religieuses, gougères, and more. Visit the World Calendar of Cookbook Events for details on Jenny’s promotional book tour, and check out the discount she offers EYB Members on her Craftsy classes.

Cooking Solo: The Joy of Cooking for Yourself by Klancy Miller: At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to be embraced, not feared. She does the math so you can enjoy great food without endless leftovers. Find information about the book and advice on solo cooking in our author interview and enter our contest for your chance to win a copy of the book.

Food With Friends by Leela Cyd: Food can make any gathering, from simple to elegant, a special event. Whatever the occasion, this picture-perfect cookbook shows how to turn any meal into a delectable affair. You’ll find recipes for brunch, teatime, happy hours, picnics, potlucks, and dessert – all with a whimsical twist. The book also includes tips on creating an inviting table, stocking a pantry to make last-minute nibbles, and packing delicious parting gifts for guests.

Tasting Rome by Katie Parla and Kristina Gill: Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine– mirrors of their culture, history, and geography. In Tasting Rome, Parla and Gill capture Rome’s unique character and truly evolved food culture– a culimation of two thousand years of history. Find details of the duo’s book tour on the World Calendar of Cookbook Events.

Sweeter Off the Vine by Yossy Arefi: Celebrate the luscious fruits of every season with this collection of sweet treats. Arefi’s recipes showcase what’s fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt.

Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals by Lukas Volger: A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage today – but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. Volger also includes many tips and techniques along with base recipes.

The Farmette Cookbook by Imen McDonnell: American city girl marries Irish dairy farmer; cooking, growing, foraging, fishing, preserving, and baking ensue. The Farmette Cookbook documents Imen McDonnell’s extraordinary Irish country cooking journey, which began the moment she fell in love with an Irish farmer and moved across the Atlantic to County Limerick. She will be at Ballymaloe Lit Fest in Ireland in the Lens & Larder discussion this May.

Around the Fire by Greg Denton, Gabrielle Quiñónez Denton and Stacy Adimando: Take your backyard barbecue game to the next level with Around the Fire, the debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes-inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox.

Eating in the Middle by Andie Mitchell: In her inspiring New York Times-bestselling memoir, It Was Me All Along, Andie Mitchell chronicled her struggles with obesity, losing weight, and finding balance. Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size. She includes both healthy meals and a few indulgences, because life just needs dessert.

Salmon by Diane Morgan: Salmon is the third-most consumed seafood in North America, not only for its exceptional flavor and versatility, but for its undeniable health benefits. This new release of a classic tome is a go-to reference for home cooks who want to add more creative preparations of salmon to their repertoire.

Simple Recipes for Joy by Sharon Gannon: Since 1984, Jivamukti yoga has been synonymous with a new way of living: peacefully, healthfully, and consciously. In 2006, Sharon Gannon and David Life opened the Jivamuktea Café in New York City to complement their yoga school as a living expression of how compassionate spiritual activism can be put to practical use. In this paperback release, Gannon reveals the secrets behind the café’s acclaimed menu and showcases her own home-cooking. The hardcover was featured in Rachael Ray’s 2015 Go Vegan Guide and named a Best Fall Cookbook by Well + Good.

The Quick Six Fix by Stuart O’Keefe:  Preparing a meal doesn’t need to be difficult or require a lot of time, celebrity chef Stuart O’Keeffe insists.  Each recipe in this book requires no more than 6 key ingredients, 6 minutes of prep work, and 6 minutes of clean up.

Coast: Recipes Inspired by Ireland’s Wild Atlantic Coast by Rachel Allen: The west coast of Ireland is a rugged place of wild natural beauty, and the traditional food of these coastal towns and villages complements this perfectly. Author and TV chef  Allen journeys along the beautiful Atlantic coast of Ireland, delivering sumptuous recipes picked up from her culinary odyssey along the way. This is the US edition of a book published in UK last September.

Savor: Rustic Recipes Inspired by Forest, Field, and Farm by Ilona Oppenheim:  From her home in the mountains of Aspen, Colorado, Ilona Oppenheim devises recipes that make the best use of the abundance of her surroundings: foraged mushrooms and berries, fresh-caught fish, pasture-raised dairy, and home-milled flours. Oppenheim’s recipes rely on quality ingredients and simple cooking techniques to make nutritious, family-centric dishes.

Orange Lavender and Figs by Fanny Slater: In a fun new cookbook packed with as much irresistible charm as the self-taught cook herself, Fanny – a homegrown food enthusiast and winner of The Rachael Ray Show’s Great American Cookbook Competition – brings you on a journey through the foods of her childhood, updated with eclectic twists for the modern palate.

The Love & Lemons Cookbook by Jeanine Donfrio: Stumped by what to do with the bounty you picked up at the farmers’ market? This book aims to help you turn your farmers market finds into delicious meals. The Love & Lemons blog has attracted buzz from everyone from bestselling author Heidi Swanson to Saveur Magazine, who awarded the blog Best Cooking Blog of 2014.

Sweet as Sin by Susan Benjamin:  There’s more to candy than its sugary taste. As this book shows, candy has a remarkable history, most of it sweet, some of it bitter. The author, a food historian and candy expert, tells the whole story-from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of the twentieth century. Susan Benjamin traces people’s changing palate over the centuries as roots, barks, and even bugs were savored as treats.

Sara Moulton’s Home Cooking 101 by Sara Moulton:  In her latest book, the former Food Network stalwart turned public television food program host helps answer that eternal question, “What’s for dinner?” Sara guides readers every step of the way, from including detailed instructions in every recipe to ensure the dish comes out perfectly every time to tips about selecting ingredients and balancing flavors.

Country Cooking from a Redneck Kitchen by Francine Bryson: Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin-that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table. Find details of Francine’s tour in support of her book on the World Calendar of Cookbook Events.

Spritz by Talia Baiocchi and Leslie Pariseau: From Milan to Los Angeles, Venice to New York, the spritz-Italy’s bitter and bubbly aperitivo cocktail-has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail-it’s a style of drinking. In Spritz, Baiocchi and Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, and document the spritz’s revival around the world.

Eat Drink Paleo by Irena Macri: The popular paleo diet involves eating more leafy greens, fruits, meats, and fish, while eschewing processed foods and dairy. Sounds healthy, right? And strict! Popular Australian blogger Irena Macri follows the diet 80 percent of the time, allowing room for the occasional dessert or drink. Her cookbook (previously published in UK and Australia and first self-published by the author) is aimed at cooks who want to embrace a healthier diet…most of the time.

The Big Book of Kombucha by Hannah Crum and Alex LaGory: Kombucha’s popularity is soaring, and you can save money and get exactly the flavors you want by brewing it at home. This complete guide, from the proprietors of Kombucha Kamp (kombuchakamp.com), shows you how to do it from start to finish, with illustrated step-by-step instructions and recipes. Crum and LaGory are touring in support of their book, find details on the Calendar.

CANADA

Lick Your Plate by Julie Albert and Lisa Gnat: This is another book aiming to answer the age-old question, “What’s for dinner?” In addition to the recipes, the book features mouthwatering visuals, funny anecdotes and drool-worthy descriptions of every dish.

Hot Thai Kitchen by Pailin Chongchitnant: After she became a Cordon Bleu-educated chef in San Francisco, Pailin Chongchitnant vividly remembered the culinary experiences of her youth in Thailand. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator. In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere.

Rush Hour Meals by Rose Reisman: Family cooking is about three essential things: nutrition, taste, and getting your food on the table! Rose Reisman is a master of simple, delicious family cooking, and Rush Hour Meals skimps on nothing, while still showing how to get a meal for the whole family made in 30 minutes or less.

British Columbia from Scratch by Denise Marchessault: A celebration of British Columbia through a cook’s palate and a photographer’s lens, this cookbook highlights the province’s diverse edible landscape, from the Pacific Ocean’s seafood to Okanagan fruit. The seasonal layout pairs an eclectic collection of made-from-scratch recipes with evocative images, paying tribute to wholesome unprocessed foods and the skilled farmers who grow them.

The Power of Pulses by Dan Jason, Hilary Malone and Alison Malone Eathorne: This is a timely publication for the International Year of Pulses. Dan Jason, owner of Salt Spring Seeds, is a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu. In The Power of Pulses, Jason provides tips on how North American home gardeners can grow and save their own delicious heirloom beans, peas, chickpeas, lentils and favas. Talented foodie-sister team Hilary Malone and Alison Malone Eathorne collaborate with Jason to create over 40 vegetarian recipes featuring fresh and inventive uses for the garden’s bounty.

UK

The New Vegetarian by Alice Hart: Hart is a food expert and an incredible cook. Delicious and healthy vegetarian recipes are intrinsic to her cooking (not that the odd indulgence doesn’t feature). Alice cooks colourful and natural ingredients with taste and enjoyment in mind. This book covers a wide range of vegetarian foods.

Bake Off: Crème de la Crème by Martin Chiffers & Emma Marsden: The first of four GBBO-themed books this month, this one is from the team behind the show. With patisserie skills broken down to their simplest elements, you will soon be familiar with the ingredients, equipment and chemistry behind the showstopping creations you see on-screen and in the best restaurants, and be inspired to make your own irresistibly indulgent treats.

The GBBO Bake It Better: Puddings & Desserts by Jayne Cross: Another in the Bake it Better series, this book focuses on everyone’s favourite puddings and other bowl desserts.

The GBBO Bake It Better: Chocolate by Cat Black: The title says it all. As with all of the books in this series, the recipes include classics and modern bakes, with a progression from simple to more challenging recipes, along with expert tips about ingredients, equipment and techniques.

Puddings by Johnny Shepherd:  Shepherd is the artisan pudding master of The Pudding Stop and The Pudmobile in St Albans. After competing on GBBO, Johnny decided to pursue his passion and talent for baking by bringing his grandfather’s old business back to life. Johnny now does a thriving trade and was shortlisted for the BBC’s Food and Farming Awards in 2012.

Basque: Spanish Recipes From San Sebastian & Beyond by José Pizarro: This book features regional recipes from the beautiful Basque country of northern Spain. From its obsession with the perfect pintxos to boasting the most Michelin starred-restaurants per capita in the world, the Basque country in northern Spain offers plenty for food lovers. In Basque, José Pizarro shares recipes for the area’s most-loved dishes, including the traditional bacalao (salt cod with pisto and allioli) and hake “à la plancha” with potatoes and Romesco sauce.

Big Flavors From a Small Kitchen by Chris Honor and Laura Washburn Dutton: Australian-born chef Chris Honor has been hailed by Giles Coren of The Times as ‘a nailed-on culinary genius’, running ‘the most rewarding small local restaurant I have encountered in years’. His recipes for great salads, sweet and savoury bakes, soups and wonderful sharing plates are highly original, but really simple to create at home.

100 of the Very Best Cakes & Bakes by Olive Magazine : OLIVE magazine (indexed on EYB) is famous for its delicious recipes loved by foodies and fans of easy-to-follow recipes alike (many of their recipes are available online). Now OLIVE is here with a series of stylish, collectable cookbooks for the every day kitchen, and with a photo for every recipe, you will know exactly what you are aiming for. From biscuits, tarts, cakes for pudding and show-off cakes to the classics, this book covers it all.

Nourish: Vibrant salads to relish & refresh by Amber Locke:  Jamie Oliver recently declared on Instagram: “Follow @rawveganblonde -she’s bloomin’ ace! I really love her work.” Locke’s book features ingredients, tools, cutting techniques, toppings, and dressings to leave you feeling fully satisfied yet light, bright, and energized.

Good Better Green by Zita Steyn:  We know we should eat more greens, but we so easily get stuck in a rut and just steam some broccoli or green beans, time and time again. The recipes in this beautiful book demonstrate how to incorporate leafy greens, green vegetables and herbs in new and exciting ways and in any meal.

Florentine: The True Cuisine of Florence by Emiko Davies: Florentine is a dedication to the beauty of Florence and its classically earthy and rustic cuisine, replete with seventy traditional Florentine recipes and evocative location photography. From the morning ritual of la pasticceria (the pastry shop) and il forno (the bakery), the tantalizing fresh produce of il mercato (the market) and il macellaio (the butcher) through to the evening romance of la trattoria, it will take you on a unique stroll through the city’s streets to the heart of its culture. This book will also be published in Australia on April 1.

A Simple Table by Michele Cranston: A Simple Table has a recipe for every occasion: from one-pot cooking or a quick and easy midweek meal in a bowl, to a relaxed, weekend family meal on platters around the kitchen table, or celebratory feast of share plates and side dishes followed by sweet baked treats or dessert. (This is the UK release of a book published in Australia last November.)

An Appetite for Lombardy by Christine Smallwood: The third book in a series (previous releases were An Appetite for Puglia and An Appetite for Umbria), An Appetite for Lombardy contains a succession of portraits of the most interesting characters behind some of the best restaurants in the region. This book explores not only their cooking but also their stories and views, which are thought-provoking, entertaining and inspiring. The book features stunning colour photography throughout and a wine suggestion with every recipe.

My Kitchen Year by Ruth Reichl: My Kitchen Year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself – and for her family and friends – repsesents a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues. This is the UK release of a US book chosen as one of the best cookbooks of 2015 in our ‘Best of the Best’ compilation.

100 Best Jewish Recipes by Evelyn Rose and Judi Rose: This compilation of dishes from Evelyn Rose’s classic canon showcases the delicious diversity of Jewish cooking. Find inspiration for no-fuss, flavoursome classics, from the kitchens of Eastern Europe and the Mediterranean to the Middle East and beyond. There are mouth-watering ideas for small plates and soups, mains and desserts, as well as bakes and breads.

AUSTRALIA & NEW ZEALAND

Best Kitchen Basics: A Chef’s Companion for Home by Mark Best: If you want to reproduce world class restaurant recipes in your own kitchen then Mark’s new book shows you how. The book includes 100 original recipes built around thirty accessible ingredients-from eggplant to pumpkin and chocolate to eggs-and teaches how to use these ingredients as a base to create innovative recipes at varying levels of difficulty.

One Pot Favourites by Pete Evans: Another book from Pete Evans, less emphasis on the Paleo, though all 100 recipes are without dairy, legumes, grains or refined sugar.  Includes stews, roasts, braises, curries, stir-fries and Pete’s favourite meatloaf recipe – all in one pot. Many of the recipes include extra instructions for using your slow cooker or pressure cooker.

Spice Journey: Adventures in Middle Eastern Cooking by Shane Delia: Following on from the popular television series, Spice Journey the book takes readers on a whirlwind tour of Middle Eastern food. Shane, who also runs the wonderful Maha restaurant in Melbourne, has visited souks, street stalls and find dining rooms in 6 countries, collecting recipes that he’s distilled for the home cook. Includes hundreds of stunning images shot on location. UK edition is out next month.

Patisserie: Master the Art of French Pastry by Melanie Dupuis and Anne Cazor: Both authors are lecturers at the L’Atelier des Sens cooking school and have worked in top French restaurants, so they are well placed to help you acquire some French patisserie skills. Soon you’ll be showing off your croquembouche or just delighting friends with a plate of eclairs, financiers and macarons. Each of the 100 recipes feature a full-colour cross-section illustration, step-by-step photography and a beautiful hero image.  

Real Delicious: 100+ Wholefood Recipes for Health and Wellness by Chrissy Freer: Chrissy continues to look at the nutritional benefits of eating whole foods, as she did in her previous titles, supergrains and superlegumes, this time she encompasses grains, legumes, dairy, meat & fish, nuts & seeds and good oils. This book is also published in the UK this month.

Delicious Fresh, Delicious Celebrate, Delicious Weekends by Valli Little: Three more bite-sized books from delicious magazine this month.  Each one contains 60 recipes on various themes.

Dinner with Justine by Justine Schofield: Following from her popular television show Everyday Gourmet, Justine’s debut cookbook reflects the essence of modern Australian eating (as well as a nod to her French heritage) with a focus on big, bold flavours from a range of different cuisines.

Luca’s Seasonal Journey: Italian Cooking at its Best by Luca Ciano: Luca has worked in Michelin Italian restaurants, set up the Casa Barilla cooking school in Sydney, and created signature Italian regional dishes for Australian BBC Good Food. So well placed to provide some great recipes using the freshest fruits, vegetables, meat and fish when in season.

High Tea by Jill Jones – Evans and Joe Gambacorta: If you’ve always wanted to put on a High Tea -then this book shows you how to do it in the most decadent way. Includes savory and sweet recipes for scones, pastries and finger sandwiches.

Bakeclass: Learn to bake brilliantly, step by step by Anneka Manning: Baking expert Anneka guides you through a unique step-by-step lesson sequence to help you master the 10 fundamental mixing methods that provide the foundation for all baking recipes. There are over 90 sweet and savoury fail-safe recipes that will build your know-how and confidence in a progressive and practical way, and help you become the baker you want to be. UK edition is out next month.

The Naked Vegan by Maz Valcorza: From party girl to vegan owner of Sydney’s Sadhana Kitchen, Maz shares some of the 140+ nourishing, plant-based, raw food recipes that helped her in her journey.

The Great New Zealand Baking Book: This is the ultimate collection of kiwi baking from over 60 of NZ’s finest bakers, who share their sweet and savoury favourites, from legendary bakers such as Jo Seagar, Lauraine Jacobs, Tui Flower, and Dame Alison and Simon Holst, through to the latest offerings from rising stars such as Hannah Horton, Sam Mannering and Eleanor Ozich and healthy ones from Nadia Lim and Megan May. Some of the recipes come from The Great New Zealand Cookbook but there are over 100 new recipes.

My Darling Lemon Thyme: A Year in My Real Food Kitchen by Emma Galloway: Following the success of her debut cookbook Emma returns with seasonal vegetarian and gluten-free recipes. She demonstrates how you too can choose the right produce at the right time to get the most out of the best, the healthiest and the tastiest food – just as nature intended.

Pipi at Home by Alexandra Tylee: In her second cookbook, Pipi restaurant owner and chef Alexandra Tylee shares the recipes she cooks at home for her family. Her attitude is ‘as long as the food is healthy and tasty, it doesn’t matter if it might not win a prize in a tricky cooking competition.’ She includes the quick dinner recipes that we all need as well as lunches, breakfasts, puddings and baking as well as dishes suited to slightly more elaborate occasions.

Australian Women’s Weekly

The Australian Women’s Weekly Best Ever Recipes
Everyday Powerfoods
Veg Out! Easy Modern Vegetarian Recipes