February 2013 cookbook roundup

This month we’re introducing a new feature to the EYB website – a cookbook roundup. Every month Susie Chang will be reviewing new releases and noting trends. And she may also occasionally throw in a review of a “not-quite cookbook.”

We’re arranging for similar roundups like Susie’s for books published in the U.K., Australia, and New Zealand, but until we formally launch those, we’ll still be noting new arrivals and providing brief descriptions.
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The beginning of 2013 brings some really exciting titles to the shelf – a sort of delayed Christmas present for winter cooks.

Pasta, by The Culinary Institute of America: Elegant, giftable, good for inspiration and getting beyond your regular pasta repertoire. Without headnotes, and reticent on sourcing and substitution – so cooks may occasionally flounder trying to find doable recipes.

Izakaya: The Japanese Pub Cookbook, by Mark Robinson: The trend in Japanese cookbooks these days seems to be Away from sushi and Towards home cooking; Izakaya is in line with that.  Hot food, relatively simple to prepare, and great with beer or sake.

The Steamy Kitchen Cookbook and Steamy Kitchen’s Healthy Asian Favorites, by Jaden Hair: the Steamy Kitchen Cookbook has been re-released together a new title – Steamy Kitchen’s Healthy Asian Favorites –  by the “mom food blog” (this is an actual category these days) Steamy Kitchen. Both are “Intro to Asian” for the reluctant cook.

One-Pot Wonders, by Clifford A. Wright: What Clifford Wright doesn’t know about stew and soups from all over the world isn’t worth knowing. The latest book is unillustrated, but neatly keyed in the corners with graphics representing which pot you need (wok, skillet, casserole etc).

 

U.K. books newly issued in the United States

Nigellissima, by Nigella Lawson: The ageless Nigella presents 120 Italian-inspired – not to be mistaken for authentic – recipes. Gorgeous photographs, lush but hasty prose, and lots of shortcuts.

 

 

The Little Paris Kitchen, by Rachel Khoo: Adorably chic Easy French cookbook by former British fashion publicist. Not a mindblower like Dorie Greenspan’s French book, but a good introduction to classic French home recipes.

 

 

Every Grain of Rice, by Fuchsia Dunlop: Compendium of old and new Dunlop recipes – nicely packaged and illustrated. A contender for most essential Chinese book on any shelf.

 

 

Complete Step-by-step Guide to Making Sweets, Candy, & Chocolates, by Claire Ptak: Big, beautiful manual of confectionery. It’s a buy-in, so double-check the metric conversions. But the techniques, pictures, and comprehensive candy-making coverage make it a winner.

 

Interesting not-a-cookbook:

 

Fresh Off the Boat, by Eddie Huang – The foul-mouthed, fast-paced memoir of Baohaus proprietor Eddie Huang, rebel scion of a Taiwanese-American suburban family.

 

 

 

 This month’s trends:

• Pie (12-15 titles)
• Slow cookers (50-60 titles)
• Quinoa (6- 8 titles, including the trying-oh-so-hard 50 Shades of Quinoa).

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And here are the new arrivals from the U.K., Australia, and New Zealand:

From the U.K:

Kitchen Memories, by  Lucy Boyd:  Lucy Boyd is the daughter of Rose Gray, the late partner of The River Cafe  in London. It’s full of recipes that are based on Lucy growing up with Rose and stresses the importance of good quality, simple food. 

 

Paul Hollywood’s Bread, by Paul Hollywood: This well-known British baker and celebrity chef took an interesting approach to bread with this book. He designed his chapters around  how to structure a meal around the bread so none of it will go to waste.

 

The Hummingbird Bakery Home Sweet Home, by Tarek Malouf: Hummingbird Bakery is a popular English bakery that has already published two cookbooks. Their new book is broader, with recipes for  cupcakes, loaves, layer cakes, biscuits, sweets, roulades, pies, puds and savouries.

 

Rachel’s Irish Family Food, by Rachel Allen: Rachel teaches at the Ballymaloe farm and cooking school where she also raises her young family. These are the recipes for the food she feeds them.

 

And from Australia and New Zealand:

A Bite of the Big Apple: My Food Adventure in New York, by Monica Trapaga and Lil Tulloch:   Monica Trápaga is one of Australia’s best-known entertainers and Tulloch is a circus performer; they haveAmerican, Hispanic and Filipino roots in New York City. They bring a unique perspective to New York City, especially Brooklyn.

Simon Gault Homemade, by Simon Gault: This celebrity chef offers  recipes for starters, mains, sides and desserts all designed to give home cooks easy-to-master dishes for a host of occasions, from casual family dinners to special celebrations.

 

 No Time to Cook: Fresh & Easy Recipes for a Fast Forward World, by Donna Hay: Hay uses a variety of techniques to ensure fast recipes – using store-bought ingredients, freezing, minimal ingredients, one-pot cooking, and make-ahead dishes.