June 2018 New Cookbooks Review

We are half-way through 2018! The remainder of this year has many good things in store and my Cookbooktober post contains a breakdown of the must have titles and my 2018 Preview Post by month.

Before I get to our roundup, a few housekeeping reminders:

• Please make sure you have entered all our giveaways, there are some exciting promotions up and more are coming! I am working hard to include as many regions as possible and again we are at the mercy of our publishers. You will note extra entries in the Rafflecopter form such as visiting our publishers’ and authors’ social media pages, so please show our appreciation for their efforts by paying those sites a visit. If you have any trouble entering the contests, see our step-by-step help post.

• Have you joined our cookbook clubs? Read our latest summaries and come have fun with us while we cook and bake from new selections each month. We offer online recipe options as well so that everyone can participate.

• Have you been enjoying our and ? Find out more information on this new exciting feature here and be sure to look for these buttons throughout our posts.

• If an author has events on our calendar, please look for this icon which will take you to that author’s particular events.

• Lastly, each Sunday, I compile a listing of Kindle cookbook deals and I update that post throughout the week when additions are made and/or deletions. Having a Kindle version available to read while traveling or making a decision to buy the hard copy is wonderful, especially at such great prices.

Now let’s talk about this month. Check the blog frequently as promotions are planned for most of these titles and be sure to follow us on social media (buttons on right lower side bar on the home page – photo right). If you would like to order any of these titles, using our affiliate links (right beneath the social media buttons) or the button on the book details page, you will help to support EYB and our indexing efforts (as well as help us to include worldwide options in some promotions). Each author that has events scheduled has a link at the end of the book blurb. Most of our titles are released in multiple regions and worldwide sellers such as Book Depository make more of these titles available to more members.

While this month’s releases are lower in number than usual – there are plenty of exciting books to peruse. Cookbooks focusing on the art of dosa making to restaurant books and those focusing on Middle Eastern cuisine. #Bake for SYRIA: Recipe Book and Mary Berry’s newest round out our baking category. 

Let’s get started.

USA

Dosa Kitchen: Recipes for India’s Favorite Street Food by Nash Patel & Leda Scheintaub is being released this month. Dosas, a popular Indian street food, are thin, rice- and lentil-based pancakes that can be stuffed with or dipped into a variety of flavorful fillings. This beautiful new title shows you how to make this favorite comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside. 
   

Everyday Monet: A Giverny-Inspired Gardening and Lifestyle Guide to Living Your Best Impressionist Life by Aileen Bordman is filled with lush photos of Monet’s milieu – from the gardens of Giverny to the streets of Normandy – and reproductions of Monet’s most famous paintings, Aileen’s newest title is a practical guide to finding ways to implement Monet’s beautiful designs into any home and garden, whether you live on a country estate or in a city apartment, and is a memorable keepsake Monet devotees will treasure. Aileen’s Monet’s Palate Cookbook is a treasure as well.

Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious by Brooks Headley is a home-cook-friendly book on American vegetarian (and accidentally vegan) cooking, featuring over 90 dynamic recipes. Headley’s restaurant, Superiority Burger, gave the people what they never knew they wanted: a tasty, inexpensive veggie burger and a constantly changing roster of non-French fried sides. Inciting a civilized vegetable revolution, the chef and his crew rewrote the rules of non-meat cookery. This book introduces readers to vegetable cooking in a way that few vegetarian cookbooks have even attempted. The book is divided into five flavorful sections: Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, and Sweets, and reveals the recipes for some of the restaurant’s favorites.

Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood by Joe Gurrera, one of New York’s most-beloved fishmongers, and owner of the prestigious Citarella markets, is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they’re afraid to cook fish. They don’t know how to buy it or prepare it. Enter Joe Knows Fish. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.

The Kitchen Shortcut Bible by Bruce Weinstein and Mark Scarbrough is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor.

The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions by Tania Teschke is a comprehensive cultural and culinary journey into the world of traditional French cuisine and French wine (adapted for paleo enthusiasts), and tips for ancestral living. Author Tania Teschke, food and wine gourmet, photographer, and lifelong student of French culture, brings you over 160 sumptuous and easy-to-follow recipes for seasonal and traditional French dishes that deliver not only the nutrition, but also the satisfaction we have been missing in our modern diet. Tania takes you on a French culinary journey to reclaim your primal connections to food and health and to each other through personal stories, striking photography and colorful tutorials.

The Whole Smiths Good Food Cookbook: Delicious Real Food Recipes for All Year Long by Michelle Smith, creator of the blog The Whole Smiths, has written the first cookbook ever fully endorsed by Whole30. This title offers a collection of 150 recipes to keep Whole30 devotees going strong. Throughout the book, icons help readers identify which recipes fit their dietary constraints, but perhaps most of all, the recipes are all delicious to help anyone achieve a long-term approach to good health.

Jam Session: A Fruit-Preserving Handbook by Joyce Goldstein shares recipes and techniques that allow us to experience the bounty of the season all year long. Besides classic recipes, Joyce covers Mango-lime jam, Grated winter squash jam, Membrillo, Homemade apple pectin and more. Also included are savory or sweet recipes to use your preserves in creative and fun ways. I am loving this book. 

French Grill: 150 Refined & Rustic Recipes by Susan Herrmann Loomis features dishes for every occasion using ingredients that any American cook can easily find, tips on how to buy the best ingredients, and French grilling anecdotes throughout. Susan claims the French invented barbecuing – we won’t argue that (I personally think cavemen started it all) – but this is a gorgeous book with a promotion coming soon.  

Make It Easy, Cupcake!: Fabulously Fun Creations in 4 Simple Steps by Karen Tack and Alan Richardson shows you how to make the most inventive cupcakes for any imaginable occasion using easy, everyday ingredients (and tools) from your own pantry or grocery store. The 100+ recipes here will allow you to transform marshmallows into blooming daffodils and wafer cookies into airplane wings, use jelly beans for dragonflies and chocolate cookies as bat wings, and countless other ideas for creative cupcake confections all in four easy steps.

Farm Food Volume II: Spring & Summer by Kurt Timmermeister introduces you to the delights of spring and summer on his farm on Vashon Island outside Seattle. Make your own ricotta, learn new and delicious methods to flavor freshly churned ice cream, try your hand at a British summer pudding, and experiment with hearty, classic ways to prepare pork for future enjoyment. Farm Food Volume 1: Fall & Winter was released last year and Kurt is the author of two other titles Growing a Farmer: How I Learned to Live Off the Land  and Growing a Feast: The Chronicle of a Farm-to-Table Meal.

My Delicious Life: Delicacies from My Mother’s Fusion Israeli Cuisine by Victoria Avilan is a beautiful tribute to the author’s mother. For years Ima collected recipes from family members and friends of different ethnicities. Her handwritten collection (facsimiles of same are included) survived three children, four wars in the Middle East, five grandchildren, and a succession of birds, dogs, cats, and pet lizards. This is a special book that I am devouring at present. 

Levant by Rawia Bishara offers up more than 100 recipes that represent a new modern style. These are the very best of the dishes the author has developed over the last twenty years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry (including olive oil, tahini, za’atar, sumac), she applies classic flavor profiles in updated ways to dazzling effect. This title is being released in the UK as well.

Other titles of interest include: 

• Hummus & Co.: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley (US release)
• Modern Pressure Canning: Recipes and Techniques for Today’s Home Canner by Amelia Jeanroy
• Finding Mezcal: A Journey into the Liquid Soul of Mexico, with 40 Cocktails by Ron Cooper and Chantal Martineau
• From the Markets of Tuscany: A Cookbook by Giulia Scarpaleggia
• Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs by Josh Donald
• A Literary Afternoon Tea: 55 Recipes for Savory Nibbles, Bite-Sized Sweets, and Custom Teas for Book Lovers by Alison Walsh
• Mindful Vegan Meals: Food is Your Friend by Maria Koutsogiannis
• Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life by Tracye McQuirter
• Nordic By Nature: Nordic Cuisine and Culinary Excursions 
• The 5-Ingredient Electric Pressure Cooker Cookbook: Easy Recipes for Fast and Delicious Meals by Grace Ramirez
• Give a Girl a Knife: A Memoir by Amy Thielen

 

CANADA

From No-knead to Sourdough: A Simpler Approach to Handmade Bread by Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking.

A Taste of Prince Edward County: A Guide to the People, Places & Food of Ontario’s Favourite Getaway by Chris Johns is a comprehensive, elegant guide that covers hotels, restaurants, wineries, local attractions, and much more, along with itinerary suggestions showcasing the best of what Prince Edward County has to offer. With profiles of key people behind some of the county’s most beloved establishments, this book goes beyond typical guidebook territory.

UK

Farmacy Kitchen Cookbook shares dishes inspired by favorite places around the world, that are not only energizing and delicious, but free of dairy, refined sugar, additives and chemicals. Discover the secrets of London’s Farmacy classics, such as Farm green soup, the signature Farmacy burger, Goji ketchup, Raw banoffee pie, Fire Starter elixir and Brain booster latte. Also featured are personal stories, advice on a healthy kitchen set-up, homemade beauty products, tips for a happy lifestyle and stunning photography. 

Cuba: The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre shares 350 home-cooking recipes in this compendium explore the country’s myriad traditions and influences – from Spanish to Soviet to Chinese – through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Gunpowder Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save is an exciting collection of recipes from the founders of the hugely respected restaurant of the same name. In this beautiful book, complete with stunning photography, Harneet, Devina and Nirmal have managed to capture the bustle and flavours of their childhoods in Kolkata, and the intricacy of true homestyle dishes from across India. This title is being released in the US and UK. The UK cover is to the right, the US cover can be viewed here.

Fast Cakes: Easy Bakes in Minutes by Mary Berry is an unmissable, definitive new baking book from Mary Berry. Mary has incorporated her ‘all-in-one’ method of preparation into as many recipes as possible, so her recipes are faster to make than ever. Nearly 100 of the bakes take only 10 minutes to make and Mary has included small bake variations for fruit cakes, which traditionally take a long time in the oven, so you can make one even when you are pushed for time. There are scones, buns and biscuits that you can whip up for tea, traybakes and fruit loaves perfect for a school or village fete and of course foolproof cakes for every occasion from everyday recipes.

Nadiya’s Family Favourites: Over 100 Easy Recipes for Every Kind of Day by Nadiya Hussain returns to your TV and your kitchen with her new book that accompanies her upcoming BBC TV series. Here, Nadiya shares the food she loves to cook and eat with her family and friends, offering fast, easy and delicious new recipes for every kind of day. This cookbook shows you how to create the perfect dishes to complement the moments we all love, from days out with friends to big get-togethers and lazy weekends at home, as well as simple and satisfying solutions for busy weeknights and speedy showstoppers for impromptu guests.

#Bake for SYRIA: Recipe Book by Lily Vanilli has arrived! Read more about this fascinating book and its cause on my post from earlier this month.

Five Seasons of Jam by Lillie O’Brien stresses that jam cannot be rushed. These preserving recipes may be short on the page, but they’re designed to stretch time, from when you first find and organize the ingredients, to when you stir the pot slowly and lovingly, then spread it on toast, and take the first magical bite. This book will be released in the US in October.

Stir Fry: Over 70 Delicious One-Wok Meals by Caroline Hwang brings a collection of quick yet delicious Asian-inspired recipes. The book conveys the versatility of stir frying, with dishes that require easy-to-find ingredients and minimal cooking time. Get inspired with different takes on this much-loved dish. I am looking forward to using these recipes for quick weeknight dinners!

La Grotta Ices by Kitty Travers offers over 100 inventive flavours, each perfected over years of experimentation and testing, that demonstrate the true artistry of real ice cream, sorbet and granita.

Feasts of Veg: Vibrant Vegetarian Recipes for Gatherings by Nina Olsson follows on from the success of Bowls of Goodness, moving from casual bowl food to celebrating in style. This joyful book focuses on delicious festive vegetable dishes that are easy to make. The recipes are driven by modern plant-based cooking inspired by kitchens from around the world: with Mediterranean, Asian, Northern European and Middle Eastern flavours.

Other titles of interest include:

• Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture (Roads & Kingdoms Presents) by Matt Goulding and Nathan Thornburgh
• On the Menu: The World’s Favourite Piece of Paper by Nicholas Lander
• A Short History of Drunkenness by Mark Forsyth (this was published in the US in May)
• The New Art of Cooking: A Modern Guide to Preparing and Styling Delicious Food by Frankie Unsworth
• The Taste of Portugal by Edite Vieira
• Vegan Recipes from Spain by Gonzalo Baro
• Lulu’s Provençal Table by Richard Olney

AUSTRALIA

Everyday Thermo Cooking: 100 Simple and Satisfying Real-Life Recipes from My Kitchen by Alyce Alexandra shows you how to get the best out of your thermo cooker with recipes that reflect the rhythm of everyday life. The Monday to Friday rush is covered with pre-prepared breakfasts, tasty lunchbox options, and quick meals. Then, when you’ve got a little more time on the weekends, there are slow cooks, baked goods, and investment flavor makers (like healthy hoisin, garlic cubes, or lemon meyer infused oil) to stock up on. There’s also an entertaining menu, creative ways to use up leftovers, and sweet treats for when a little indulgence is in order. And out of 103 recipes, 68 are dairy-free or provide a dairy-free option, 78 gluten-free, 84 vegetarian, and 57 vegan. With Alyce’s collection of never-fail recipes, it’s easy to put nourishing and delicious food on your table every day of the week. Includes metric measures.

Korean Food Made Easy by Caroline Hwang proves that Korean cuisine is one of the simplest, healthiest and friendliest in the world and that its dishes are perfect for sharing. It’s fun to cook Korean: with just a few easily sourced ingredients you’ll be able to create your first banchan, the small but delicious side dishes that are served at every meal, and the amazingly simple gut-affirming kimchi, which works with just about any vegetable. Soon you’ll graduate to the ever-popular Korean barbecue recipes, galbi, one-pot stews and dosirak (the perfect packed lunch). Koreans often start a meal with the joyful phrase ‘Please, eat well!’ because they know that food is best eaten in good company and that good health begins with a happy gut. 

Breakfast Around the World by Bridget Davis delivers a breakfast options from around the globe. One of the best things about breakfast is that you can actually eat it any time of day. Breakfast varies widely around the world but for many of us, we choose ‘familiar’ and eat the same breakfast day in and day out. This cookbook will change all that with 50 breakfast recipes from around the world to get your day started differently and deliciously.