June 2024 New Cookbook Review

June 27, 2024 by
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Can you believe that we are now halfway through 2024! You can keep track of what is coming this year with our 2024 Cookbook Preview and don’t forget that you can create a wishlist and share it with your loved ones. Our June 2024 EYB Cookbook Club Summary and July 2024 Great Big Cookbook Club Summary can be found at the links provided.

Last May we announced that we have connected the EYB database to ckbk’s library of digital cookbooks. ckbk is a cookbook subscription site where you can access the full content of 860 great cookbooks, the majority of which are indexed here on EYB (and more will be indexed every week). For all the details, please see Jane’s post. If any of this month’s books are a part of the ckbk library, we have identified them as such: ckbk.

If you would like to order any of these titles (or preorder/order any other books or items) using our affiliate links below or BUY BOOK button on the book details page, earns Eat Your Books revenue as an Amazon Associate from qualifying purchases when using our links:

USA * Canada * UK * Australia 

Please also remember your local bookstores – for preorders as well – authors state that preorders really help with their budgets for publicity, etc.

If there is an   available for a cookbook, look for the orange icon in the blurb. Clicking on that link will take you directly to the Preview.

Lastly, if events are planned for particular books/authors, I have included a link. Be sure to check our Calendar frequently for new entries there are loads of events around the world as more in-person and virtual events are being planned.

To jump to a particular country’s listing, please click on the links below.

United States

Salt and Shore: Recipes from the Coastal South by Sammy Monsour and Kassady Wiggins shares inspired takes on 75 timeless recipes honoring coastal communities of the South and highlighting the sustainable seafood, spirited libations, warm hospitality, and rich heritage of the region. Chef and mixologist duo Sammy Monsour and Kass Wiggins are advocates for sustainable eating, as well as civil rights and environmental activism, their enthusiasm for good food, modern craft cocktails, and community shines through on every page of this beautiful cookbook.

The Little Picnic Book: A Cottagecore Picnic Guide by Cristina Viseu: Explore the charm of the Studio Ghibli aesthetic and the creativity of cooking, transforming your outdoor meals into a Pinterest aesthetic any cozy gamer, nerd, or dreamy artist would envy. Delve into the world of artistic Asian food with this enriching picnic cookbook. Each dish is a journey toward the slow living aesthetic, enhancing every gathering with the quaint charm of a Pinterest aesthetic picnic.

The Wanderlust Creamery Presents: The World of Ice Cream by Adrienne Borlongan: With a family background in ice-cream making and a degree in food science, the flavor chemist behind LA-based Wanderlust Creamery, Adrienne Borlogan, turned her interest in recipe development and travel into a successful ice cream business. From reinvented classics with Asian flair like macadamia kona latte to bestselling Wanderlust flavors like oolong pineapple cake to “rice creams” like sticky rice mango and more, fans just can’t seem to get enough of their unique concoctions. With this book, ice cream enthusiasts will be able to learn the basics of ice-cream making and the science behind creating balanced flavor profiles. Featuring 80 deeply researched and developed ice cream flavors, this ultimate ice cream guide is full of recipes that celebrate the flavors, ingredients, and cultures from around the world.

Gas Fire Heat: Essential Recipes and Secrets for Cooking Outdoors by Aly Romero: Savor the thrill of outdoor cooking with loved ones, as renowned chef Aly Romero shares her expertise and cherished memories, offering a collection of unique and creative recipes that celebrate family bonds, while providing adaptations for indoor cooking so everyone can enjoy the incredible flavors.

The Hostess Handbook: A Modern Guide to Entertaining with Style and Ease with 100 Recipes for Every Occasion by Maria Zizka: From the author of The Newlywed Table, this new title offers readers 100 easy entertaining recipes, party planning advice, and curated menus to pull off the most delicious and delightful of gatherings, from an epic holiday bash to a casual get-together in the backyard, or an inspired dinner party.

Seriously Good Barbecue Cookbook: Over 100 of the Best Recipes in the World by Brian Baumgartner, (aka Kevin Malone from The Office), has traveled the world far and wide to bring you a collection of some of the world’s most mouth-watering and outrageous BBQ recipes! This ultimate collection of over 100 barbeque recipes includes famous regional styles such as Texas BBQ, Kansas City BBQ, Carolina BBQ, and Memphis BBQ, plus international, vegetarian, and accompanying side dishes, all submitted by home cooks, award-winning chefs, and well-known pitmasters from all corners of the earth. Also included are detailed instructions on how to make the perfect rubs and sauces.

Getting Sauced: How I Learned Everything I Know About Food From Working in TV by Karen S. Katz is a memoir detailing a flavor-filled journey from humble culinary beginnings to the glittering and intense world of high-profile cooking shows. As executive producer of Emeril Live during its glory days, Karen Katz witnessed all the backstage chaos, drama, and intrigue as the show’s growing pains were splayed out like a butterflied leg of lamb. This book goes behind-the-scenes in the wild world of food television production to give the reader a seat at the VIP table as she shares the dish behind each dish. Events

The Bartender’s Pantry: A Beverage Handbook for the Universal Bar by Jim Meehan is a beverage handbook that surveys and celebrates cocktail mixers, with more than 100 recipes from the world’s most culinary-minded bartenders and the James Beard Award–winning author of Meehan’s Bartender Manual. This new guide includes primers on ten categories of ingredients – sugars, spices, dairy, grains and nuts, fruits, vegetables, flowers and herbs, coffee, tea, soda and mineral water, and ferments – that cover each subject’s modern history, farming and cultivation practices, processing methods and distribution channels before suggesting sourcing and service insights from experts in each field. Each primer is followed by artfully illustrated mixer recipes that bring the reader into the prep kitchens of some of the world’s most revered bartenders, baristas, importers and chefs.

Gather and Graze: Globally Inspired Small Bites and Gorgeous Table Scapes for Every Occasion by Mumtaz Mustafa and Laura Klynstra celebrates the unity that can be found around a table as well as the universal comfort of a meal prepared slowly with love and attention – providing a path and a place for people to connect, exchange stories, and try new flavors. The spreads, platters, and tablescapes featured in this collection will remind you of happy times and relaxed meals with those you love.

Persiana: Recipes from the Middle East & Beyond 10th Anniversary Edition by Sabrina Ghayour is a special edition of the award-winning cookbook from the beloved author to celebrate the tenth anniversary of same. This book is a celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes. UK edition was released last month.

Quick and Easy Veggie Burgers: Make Fun, Delicious, and Easy Plant-Based Patties, Plus Buns, Condiments, and Sweets by Nina Olsson is an adapted and affordable edition of Veggie Burger Atelier. Here the author shares her secrets for crafting the perfect veggie burger with considerations to texture, flavor, firmness, and juiciness. You will also learn substitutions that will let you vegan-ize your burgers, or make them gluten-free. (UK release in July)

Japanese Style Plant-Based Cooking: Amazing Vegan Recipes from Japan’s Leading Macrobiotic Chef and Food Writer by Yumiko Kano is the latest in a series of over 30 cookbooks featuring the author’s “no meat, no eggs, no dairy, no sugar” recipes – and the first to appear in English! Kano’s recipes have previously been featured in the New York Times and many other Western publications. In this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs.

The California Farm to Table Cookbook: 100 Recipes from the Golden State by Lori Rice celebrates all the culinary contributions the state has to offer. Local author and photographer Lori Rice invites you to be a part of the independent farm community through dishes and stories that take you from salty waters and sandy beaches to rolling fields and rustic mountains. Each chapter is devoted to one of the state’s bountiful ingredients and the growers who cultivate them, with enticing recipes that highlight the region’s agricultural diversity.

Bright Cooking: Recipes for the Modern Palate by Camille Becerra: In the author’s highly anticipated first cookbook, the celebrated chef and food stylist offers 125 fresh, natural recipes that boost one’s mood with their plant-based, healthful ingredients. Starting with 50 foundational pantry basics – mother sauces, broths, dusts, finishing oils, and more – elements are combined in uncommon and uncomplicated ways to create 75 eat-anytime dishes for all occasions. Events

Big Night: Dinners, Parties, and Dinner Parties by Katherine Lewin: Big Night is an NYC shop where you can find anything and everything you need to host an event – whether a picnic in the park for two or a Thanksgiving dinner for twenty. Owner Katherine Lewin is offering all the information you need for a fantastic event every time. This is the only book where you can learn about both the best kinds of olives to buy, and the perfect type of bowl to serve them in. Organized by season, the dishes in Big Night are meant to be shared, passed down the table, and wrapped up in tin foil for everyone to bring home.

The Southern Food & Beverage Museum Cookbook: Recipes from the Modern South by Elizabeth M. Williams and Maddie Hayes: In the aftermath of Hurricane Katrina, a small group of dedicated dreamers opened the Southern Food & Beverage Museum (SoFAB) to tell the stories of the foods and drinks that have come to define the U.S. South. From its beginnings, SoFAB has focused on discovering, understanding, and celebrating food, drink, and related culture and folklife in America. As the museum grew, its staff and supporters learned to answer the question, “What is southern food?” in new ways that reflected the region’s dynamism, its ingenuity in the face of hardship, and the contributions of generations of immigrant communities.

Mushroom Gastronomy by Krista Towns is a beautifully photographed culinary resource of recipes and information for enthusiasts and home cooks preparing meals using purchased or foraged mushrooms. Whether you forage for mushrooms in the woods or shop for them at the grocery store or farmers market, this title will help you prepare delicious dishes with almost every kind of edible mushroom now available. This cookbook, with many vegetarian options, includes 120 recipes for using 25 varieties of both common, cultivated mushrooms and wild, gathered mushrooms for appetizers, soups and broths, main dishes, desserts, and even cocktails.

Dolci!: American Baking with an Italian Accent by Renato Poliafito and Casey Elsass: Co-founder and former co-owner of Red Hook’s Baked and co-author of the Baked titles, Renato Poliafito is getting back in touch with his roots with Ciao, Gloria a coffee shop, neighborhood bakery and daytime café steeped in Renato’s Italian American upbringing. In what Renato is calling his first solo album, Dolci!: American Baking with an Italian Accent is a spectacular collection of recipes wrapped in beautiful writing and stunning photographs. Find out more about this title in our giveaway/promotion here. Events

Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah: The author is tired of hearing the same myths about Indian food: it’s too spicy, it’s too complicated, it’s all curry. Growing up in Michigan with immigrant parents, Shah would help her mother craft delicious, simple Indian dishes from ingredients available in middle America. Amrikan (how Desis say “American”) is the story of Indian food in America, with Shah its energetic translator. When it comes to cooking in the diaspora, adaptation is key. Packed with vivid color photographs, Amrikan presents a deeply personal, comprehensive, and exciting guide to Indian American cooking.

¡Viva Mexico!: A Journey Through Food, Fiestas & Beyond by DK Eyewitness: There’s so much to love about Mexico. Indigenous traditions stretching back millennia; colourful cuisine that’s loved the world over; and vibrant festivals bursting with joyful energy. Mexico is a country worth celebrating – and that’s exactly what ¡Viva Mexico! is all about. Within its pages, you’ll discover the rich diversity of this vast country. Uncover its varied natural landscapes, which stretch from white-sand beaches to jungle-cloaked mountains; explore its vibrant cuisine and how it differs greatly from region to region; and learn about its ever-changing cycle of colourful feasts and fiestas. The book also covers Day of the Dead traditions, how staples of Mexican food have changed as they’ve travelled the globe, and how pioneering filmmakers continue to influence the world of cinema.

The Persian Kitchen: 60 Authentic Middle Eastern Recipes to Make at Home by Haniyeh Nikoo: Learn to cook authentic Persian staples with easy-to-find ingredients and home-kitchen-friendly techniques thanks to recipe developer and food stylist Haniyeh Nikoo. These luxurious-yet-homey recipes will transport Middle Eastern flavors right to your dining table. Imagine the taste of late-night kebabs straight from the grill; golden loaves of fresh baked bread; juicy, ripened figs from the branch turned into silky jams — all easily created at home with ingredients from your go-to grocer.

Fast and Fresh Cal-Mex Cooking: Simple, Flavorful Weeknight Dinner Recipes from the West Coast by Caitlin Prettyman: The author is the host of the popular blog Kalefornia Kravings and here she introduces her series of Cal-Mex recipes that puts a nourishing spin on Tex-Mex cuisine and has taken the West Coast by storm. With a variety of proteins, plant-forward dishes, and an array of colorful, seasonal ingredients, these meals will satisfy every type of culinary craving – all coming together in 30 minutes or less!

The Salad Lab: Whisk, Toss, Enjoy!: Recipes for Making Fabulous Salads Every Day by Darlene Schrijver: From Bella Hadid to Kylie Jenner’s favorite salads to completely unique creations featured for the first time in The Salad Lab, Darlene’s careful instructions and smart salad-making tips are sure to inspire anyone to crave a healthy salad. All beautifully photographed, there are also drink serving recommendations for every dish, plus a section of staple recipes that can be turned to again and again for dressing and basics.

Other titles of interest include:

Canada

The Davison Orchards Cookbook: Favourite Recipes from the Farm and Family by Rachel & Tamra Davison and Laura Shaw is a beautifully photographed collection of vegetable-forward dishes and home-style treats from the family behind Davison Orchards in Vernon, BC. These 100 recipes are accompanied by photographs of produce, finished dishes, and farm life.

Forgotten Recipes Volume 1: Rediscover Treasures Forgotten in Drawers and Old Recipe Boxes by Brian Cormier delivers a collection of rare and vintage recipes rescued from junk drawers, cupboards, recipe card boxes and long-forgotten collections of yesteryear. These treasures have been gathered from the estates of people who have passed away, old newspaper and magazine clippings, out-of-print community fundraising publications and through submissions.

United Kingdom

Thai Home Cooking: 100 Recipes with Steps and Tips for Easy, Authentic Thai Food by Orathay Souksisavanh: Immerse yourself in Thai food, and discover its exceptional flavours through 100 traditional recipes that take you to the heart of its cuisine. In a fully photographed hardback featuring step-by-step photos, prizing the perfect harmony of sweet, sour, hot and salty flavours, this is the perfect book to learn how to cook your favourite Thai at home.

The Green Cookbook: Easy Vegan & Vegetarian Dinners by Rukmini Iyer shares 75 new and ingenious plant-led recipes that help get delicious dinners on the table with even less effort and even more delicious flavour. Here you’ll find speedy 15 minute meals that come together in one pot or pan, ingenious recipes for dinner tonight and lunch tomorrow, flavour-packed family-friendly recipes, flexible batch-cooks to help you prepare for a busy week and even meal plans that help to relieve the mental load.

La Table by Celine: Exquisite Food Art that Brings Nature to the Plate by Celine Rousseau delivers sixty recipes that include sweet and savory meals inspired by French, Italian, Korean, and Japanese cuisine – and turn everyday favorites such as pizza, sandwiches, cakes and cookies into fun, playful celebrations of nature, holidays, and the seasons. Celine presents her take on dishes such as apple pie, macarons, sushi, and focaccia, as well as sharing traditional Korean and Japanese dishes like bingsu and okonomiyaki. Every chapter tells Celine’s personal story, reflecting her life in Asia, America and Europe, her passion for good food, and her love of the natural world. With her step-by-step instructions, readers will be able to recreate Celine’s edible gems as well as her beautiful tablescapes as tasty treats that will impress family and friends every day of the year.

Tom Kerridge Cooks Britain: A Journey Through the Best of British Food by Tom Kerridge invites us to come and discover the best of British food. Tom has created recipes that showcase the very best of British ingredients, using simple techniques and bold flavours to bring out their unique qualities. Each recipe is built around a hero ingredient, showing how fresh, seasonal ingredients can take a dish to a whole new level.

The Happy Endings Cook Book: Desserts That Dreams Are Made Of by Terri Mercieca: Step into a world of flavour and fun as award-winning ice cream maker, chocolatier and dessert chef Terri Mercieca reveals the magic behind her most sought-after desserts. Whether you want to tuck into a scoop or two all by itself or as a complementary addition to a moreish dessert, Terri is here to show you that ice cream can be so much more than an icy tub of raspberry ripple from the supermarket. Each page is filled with secrets on upping your dessert game to make a full repertoire of delightful treats at home, including ice-cream sandwiches, impressive sundaes, classic puddings, and tantalizing tarts. From timeless recipes that warm your heart, to innovative creations that spark your imagination, there’s a scoop of happiness here for everyone.

One Bake, Two Ways: Fifty Bakes with an All-plant Option Every Time by Ruby Bhogal: Bake Off finalist Ruby Bhogal is here to delight us with a flexible approach to baking tasty, sweet treats that give you double helpings of temptation. She brings us 50 like-for-like recipes, with a plant-based and non-plant-based version for each bake. With adaptability galore and flavors that offer twice the delight, dive into Ruby’s world of baking and savor the best of both worlds.

Tucking In: A Very Comforting Cookbook by Sophie Wyburd: Good food does not mean complicated food. Whether it’s a bowl of something warming on a Tuesday night, or a weekend feast for friends, the recipes here are comforting, filling, flavour-packed food from Sophie Wyburd.

The Asian Pantry: Quick & Easy, Everyday Dishes Using Big Asian Flavours by Dominique Woolf: Your pantry, whether it is a shelf, cupboard, drawer or just a collection of bottles and jars on your kitchen surface, is your greatest utensil. By using a simple collection of supermarket store cupboard essentials – most of which you probably already have at home – you can create umami-packed, cost-effective, Asian-inspired dishes to die for all week long. With over 80 recipes based around accessible ingredients that have big flavour at their very heart, The Asian Pantry is your ultimate tool to creating truly simple and delicious Asian dishes from scratch at home.

Korean Made Easy: Simple Recipes to Make from Morning to Midnight by Seji Song” Korean ingredients such as kimchi, gochujang and sesame oil are ubiquitous in kitchens worldwide and continuing to grow in popularity. But Korean food has a reputation of being longwinded and full of difficult-to-source ingredients. Korean Made Easy dispels this myth, and shows how only seven basic store-cupboard essentials are required to recreate the flavors that make up the cuisine: Gochujang, Doenjang, Ganjang (soy sauce), Rice, Sesame oil, Fish sauce, Gochugaru, which, along with just a few additional ingredients that can be found in supermarkets, make up all the dishes in the book. Seji also highlights ingredient swaps throughout.

Kin: Caribbean Recipes for the Modern Kitchen by Marie Mitchell shares dishes from the Caribbean and its diaspora, exploring the connection food can foster between different times and different places, and between friends, families and strangers. Accompanied by gorgeous photographs, many of them shot on location in the Caribbean, the book’s eighty recipes confound the widespread misconceptions about Caribbean food that abound in the West, which draw on stereotypes of intense heat, pungent smoke and a handful of familiar dishes. But while chilli is certainly a key ingredient and cooking over fire has a long and storied history, Caribbean cookery is also subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavours.

It Starts with Veg by Ceri Jones gives us 100 easy and delicious seasonal recipes for all occasions. Taking 40 vegetables, from the humble potato to celeriac, Ceri shows you the best ways to prepare them, the tastiest flavour pairings and two or three recipes for a simple supper or side dish for each. The book is divided into vegetable families, such as brassicas, fungi, pods and leaves, and with each recipe, Ceri provides options for vegetables that can be swapped out with another one in its family – allowing variety and reducing the need to shop for more ingredients so that you can make use of what you already have in the cupboard. The recipes are all written to serve two people and are easy to scale up if you want to cook for more – they are designed to get on the table with minimal fuss.

Dinner Tonight: Simple Meals, Exciting Flavours by Meliz Berg is a celebration of flavour and the simple joy of cooking. Enjoy fast, fresh and filling recipes, including zingy salads, warming soups, scrumptious sandwiches and things on toast, all-in-one pots of hearty pasta and stews, tasty traybakes, breads and sweet things. Find recipes ready in 30-minutes or less, food that’s quick to prepare and effortless to cook, and Meliz’s favourite ‘cheat’ versions of traditional recipes such as börek, dolma and manti – you’ll always have something utterly delicious to eat.

Other titles of interest include:

Australia

Not Just Jam by Matthew Evans is a reprint of 2016’s Not Just Jam. Not Just Jam is gourmet farmer Matthew Evans’s ode to the surplus of the seasons — a collection of more than 90 modern recipes for old-fashioned preserving methods.

Simply Bread: Artisan Breads & Pastries for the Home Baker by The Australian Women’s Weekly: Of all food stuffs we love to eat, few evoke more emotion than bread. At its simplest, this staple is little more than flour, water, yeast and salt, yet combined, produce endless possibilities. This beautiful book is not only full of recipes for basic breads, sourdoughs, gluten-free loaves, sweet breads and pastries, it also contains tips on techniques and step-by-step photographs. It’s a must-have reference for every home baker.

New Zealand

Eat Pacific: The Pacific Island Food Revolution Cookbook by Robert Oliver: Compiled by award-winning chef, judge and TV host Robert Oliver, this title includes 139 zesty recipes from Fiji, Samoa, the Kingdom of Tonga, the Cook Islands, Vanuatu, Niue, Solomon Islands, Tuvalu, Tahiti, New Caledonia and Papua New Guinea, taken from the popular TV series Pacific Island Food Revolution, now in its third season. There’s more than healthy, tasty, affordable food, however. This book has a powerful health and food-sovereignty message: local food cultures hold the key to better diets, economic sustainability and combatting diseases such as diabetes and obesity.

Category: New Cookbooks

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