Cookbooks of November – Part 2

There are still more great books coming this month and today I share a few more highlights. My first post dished on nine titles that range from Southern breakfast to how to master the sous vide at home so be sure to check out that post if you missed it.

Les Diners de Gala by Salvador Dalí which is being re-printed by TASCHEN. I wrote about this fascinating work last week in my feature article. Les Diners de Gala is a bizarre, wonderful trip inside the wild mind of Dalì. Eccentric is the perfect characterization of Dalì who while being famous for his artwork was also known for the lavish dinner parties he and his wife choreographed for their guests. This book not only shares the artist’s immense talent but also offers recipes from top French restaurants at the time. 

Food to Write Home About: Hawaii by Bill Tobin is a title that I came across by accident – like finding one more square of chocolate when you thought the bar was finished! Bonus points.  I am fascinated with books about Hawaiian cuisine – and especially those with gorgeous photographs of the landscape, crystal blue waters and recipes that will have you saving up frequent flyer miles. Bill Tobin is the owner of Tiki’s Grill and Bar. In this book, he uses a series of letters written to his mom to introduce an eating experience, a chef’s profile and a recipe such as Lucky Belly’s Kimchi Bowl, Bubu-Crusted Hawaiian Mahimahi with Fresh Tomato Sambal and Koko Moco.  Truly a beautiful book and a great read.

Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence by Institut Paul Bocuse is the perfect guide for professional chefs in training and aspiring amateurs. This is a comprehensive step-by-step manual covering all aspects of preparing, cooking and serving delicious, high-end food. First the book sets forth 250 core techniques in photographs then those techniques are put into practice in 70 classic and contemporary recipes. Over 1,800 photographs fill this essential guide for any serious cook who wants to tighten their game.

The New Healthy Bread in Five Minutes a Day: Revised and Updated with New Recipes by Jeff Hertzberg and Zoë François is the baking team’s revised second edition. This update showcases whole grains and heirloom flours like spelt, sprouted wheat, and khorasan. Also new are super-fast natural sourdough, weight equivalents for every dough recipe, and intriguing new oils like coconut, avocado, grapeseed, and flaxseed. 33 brand new recipes round out the title as well as all the old favorites.

The Indian Cooking Course: Techniques, Masterclasses, Ingredients, and Traditional Recipes by Monisha Bharadwaj is a vibrant comprehensive guide to all aspects of Indian food. The author walks us through all the basics before graduating us to a masterclass. Everything from how to cook perfect rice to perfecting crispy vegetable samosas. Monisha delivers the background behind India’s colorful traditions and geographical differences as well. Monisha’s extensive knowledge is bound within the 496 pages that cover recipes from fragrant curries to street food dishes. 

The Spice Companion: A Guide to the World of Spices by Lior Lev Sercarz is a stunning title with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and botanical illustrations. Lior Lev Sercarz founded his New York City spice shop in 2006 and has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. 

British Columbia from Scratch: Recipes for Every Season by Denise Marchessault was previously released in Canada in 2015 and is out this month in the U.S. A well done celebration of British Columbia is brought to us through the palate of a cook and the lens of a photographer. Organized seasonally, the made-from-scratch recipes pay tribute to the foods grown by the farmers of British Columbia – unprocessed and as fresh as possible. The book is loaded with delicious seafood recipes, seasonal fruit and vegetable dishes and a back to basics section with everything including stocks, pastas and mayonnaise. 

Check back next week for one more round-up covering books from the U.K., New Zealand and a few more U.S. Titles.

Please remember to enter our giveaways that are open and prepare for our special event with Rick Rodgers who will be helping out Eat Your Book members with their Thanksgiving day dilemmas.