August 2023 New Cookbook Review

August 29, 2023 by
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August starts up our busiest time for cookbook releases so be prepared to start adding titles to your wishlists. Soon I will be preparing the 2024 Cookbook Preview which I usually post in September, but until then the 2023 Cookbook Preview Listing is being kept up-to-date weekly.

In 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 more than 750 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.

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.

I have written short blurbs for those titles that I have reviewed and which are not reissued books or now being published in a different country. Any others are listed in the Other Titles of Interest section and you may click on the book’s record to see the publisher’s description. This month contains many books which I have yet to review so publisher’s descriptions are shared.

United States

Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina by Rachel Gordin Barnett and Lyssa Kligman Harvey celebrates the unique and diverse food history of Jewish South Carolina. They gathered stories and recipes from diverse Jewish sources: Sephardic and Ashkenazi families who have been in the state for hundreds of years, descendants of Holocaust survivors, and more recent immigrants from Russia and Israel and explore how cherished dishes were influenced by available ingredients and complemented by African American and regional culinary traditions.

Voilà Vegan: 85 Decadent, Secretly Plant-Based Desserts from an American Pâtisserie in Paris by Amanda Bankert: Since 2016, the author has been the purveyor of vegan treats in the world’s most butter-obsessed city: Paris. It started with donuts; Bankert, an American expat, brought the first artisanal versions of the stateside delicacy to France with her bakery, Boneshaker, in the 2nd arrondissement. Boneshaker then expanded from donuts to brownies, to French desserts like macarons and profiteroles – all made without dairy or eggs – and the Parisians who devoured her wares didn’t even notice. Now, with over eighty-five entirely plant-based but still decadent recipes, Bankert shares the wares that have fooled and enthralled her patrons, as well as delightful stories from her kitchen and travels. Amanda will be in conversation with Dorie Greenspan on September 12th at Archestratus Books + Food, Brooklyn; at Busboys & Poets in Washington DC on September 17th and has an online vegan baking class scheduled on September 13th.

Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park: Chili crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. James Park, food writer and chili crisp devotee, has written a love letter to his favorite ingredient across 50 recipes. Events

The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond by Jürgen Krauss is being released in the US and UK this month. It is a glorious title filled with beautiful imagery and recipes that draw on the flavours and techniques of Jürgen’s childhood home in the Black Forest. This fool-proof collection of recipes provides delicious inspiration for any time of day and any occasion. Events

Company: Recipes Menus Advice: The Radically Casual Art of Cooking for Others by Amy Thielen is a must-have for fans of the James Beard Award winning author and chef. See more details about this title in my preview post earlier this month. Events

The Ark of Taste: Delicious and Distinctive Foods That Define the United States by Giselle Kennedy Lord and David S. Shields: Explore and enjoy the heritage foods that gave the United States its culinary identity, from heirloom tomatoes to Tupelo honey, in this visual volume for curious eaters, gardeners and home cooks. The Ark of Taste is a living catalog of our nation’s food heritage preserving treasures passed down for generations -some rare, some endangered, all delicious. Created by Slow Food USA, the Ark shines light on history, identity, and taste through these unique food products, featuring recipes and the stories of how they reach our tables.

Bake It Better by Matt Adlard is being released in the UK and US this month. Please see my preview post on this amazing book.

Cookie School: Recipes, Tips and Techniques for Perfectly Baked Treats by Amanda Powell shares the foundational methods of cookie baking in easy-to-understand steps, and includes recipes that build onto themselves to ensure your next cookie adventure is well within reach. Working off of her years of baking experience, Amanda shortcuts the baking process so you can master every technique with ease.

Lord Honey: Traditional Southern Recipes with a Country Bling Twist by Jason Smith contains colorful descriptions, accessible ingredients, simple directions, and helpful tips. Kentucky born and bred, Smith honors his roots and, at the same time, refashions cherished classics. Some of these recipes have won awards, and others haven’t made it to the competition yet, but all of them are just right for a sit-down with family and friends.

Another Bundt Collection: Because you can never bake too many Bundts! by Brian Hart Hoffman: This compendium of Bundt cakes features more than 100 new recipes along with tips, and techniques to help bake the perfect cake. The shape that launched a thousand cakes, the Bundt pan offers the flawless mold for decadent, dense cakes destined for thick glazes and syrup soaks. They have a ring-shaped delight for you.

The Modern Pioneer Cookbook: Seasonal Ingredients and Traditional Techniques by Mary Shrader: Cooking traditional foods from scratch is easier and less expensive than you might think. In simpler times, people cooked from scratch with seasonal ingredients, using traditional techniques like canning, fermenting, and drying to preserve the harvest. The author follows these principles to create delicious, nutrient-dense meals that are affordable, budget-friendly, and additive-free. Here, the author shows you how to master the basics of pioneer cooking to make over 80 delicious recipes that are all simple and incredibly nourishing. You’ll also learn how to start and sprout grains, prep ingredients, stock your pantry, and shop for other essential ingredients.

Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country by Shelley Lindgren and Kate Leahy is a user-friendly and charming guide to Italian wines two decades in the making. The dynamic storytelling duo takes you through a beautifully photographed and delightfully comprehensive journey to understand what Italian wine looks like today: the makers shaping the industry, the innovative ways farmers are adapting to climate change, and the history that paved the path for this current movement.

The Salmon Sisters: Harvest & Heritage: Seasonal Recipes and Traditions that Celebrate the Alaskan Spirit by Emma Teal Laukitis and Claire Neaton are back with a second book celebrating the seasons through the food, traditions, and rituals of their Alaskan home. Lush photography, charming illustrations, 60 comforting recipes, and 40 rituals showcase and honor the untamed spirit, natural bounty, and seasonal rhythms of land and sea.

Pie School: Lessons in Fruit, Flour, and Butter by Kate Lebo: This completely revised and updated edition includes 20 brand-new pies – including two new chapters, one on savory meat or vegetable pies and one on “difficult” (lesser-known) fruit pies – plus updates to the originals for a total of 80 recipes. Her proven process to achieve flakiness and structure, along with recipes for inspired fillings will give home cooks all the skills they need to make the best pie of their lives. Beyond the bake, Lebo also invites us to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods.

The Olive Oil Enthusiast: A Guide from Tree to Table, with Recipes by Skyler Mapes and Giuseppe Morisani is a clear, approachable guide to the world of olive oil, starting with a walk through the olive groves during growing season to harvesting the olives to the milling and production processes. There are tips for shopping for, tasting, using, and storing olive oil.

Food Network Magazine: The Big Book of Pizza by Food Network Magazine: Make 75 amazing pizzas at home with foolproof dough recipes, super-fun topping combos, and tips and tricks and shortcuts from the pros in the Food Network Kitchen.

The Cook’s Book: Recipes for Keeps & Essential Techniques to Master Everyday Cooking by Bri McKoy is a kitchen companion geared to help hesitant home cooks go beyond simple recipe reading, giving them the skills they need to master the art of confident cooking. Filled with fantastic recipes including tips on wine pairings and more. This is an ideal gift for a new or experienced cook to build their skills.

Portico: Cooking and Feasting in Rome’s Jewish Kitchen by Leah Koenig, a leading authority on Jewish food today, focuses on Rome’s Jewish community dishes – ancient and new. Roman Jews’ culinary genius showcases elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Complete with stunning photography from Rome, Portico presents a fresh, deeply personal lens into this globally adored Italian cuisine. Events

India Express: Simple and Delicious Recipes for Every Day by Rukmini Iyer is being published in the US this month and was published in the UK in September of 2022. Rukmini has created a collection of 75 South Indian and Bengali-inspired recipes with a modern twist. Keeping with her ethos of ‘minimum effort, maximum flavour’, these dishes are vibrant, achievable and moreish.

Onwards by Karen Dudley – published in South Africa and the US: When Dudley closed her iconic restaurant, The Kitchen, in Woodstock, Cape Town, there were tears all over for the beloved establishment. Since then, Karen has found that connection does not necessarily reside only in bricks and mortar. She has found that she can carry that deliciousness onwards. This book is all about how she has done just that. In Onwards, Karen Dudley weaves a compelling narrative of how her life changed after the Covid-19 pandemic forced her to close her restaurant, The Kitchen. The book is about how these bleak circumstances gave rise to something beautiful, offering the time and space for inspiration to take root, to rediscover her connection with food, and to shift her perception of what it means to cook, for oneself and for others.

Modern Cape Malay Cooking: Comfort Food Inspired by My Cape Malay Heritage by Cariema Isaacs is the author’s fourth cookbook and is being published in South Africa and the US. It is a celebration of food and feasting, providing a contemporary view of Cape Malay cuisine and simple home cooking. Though traditional Cape Malay cuisine and recipes have stood the test of time, adaptations have given rise to a culinary fusion. This is especially thanks to the Cape Malay millennial generation that craves popular dishes from the East and West, such as a comforting pasta or a quick stir-fry, but with a Cape Malay twist – this means it must be spicy, it must be saucy and it must be packed with flavor! Here, Cariema shares the recipes and influences that have inspired these modern dishes, with simple ingredients and vibrant aromatics for anyone who is curious and courageous enough to create flavor.

Other titles of interest:

Canada

Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies by Dan Clapson and Twyla Campbell takes us on a grand tour of the many faces and places that make up the Canadian Prairies. With over 100 delectable recipes, this title draws inspiration from the beauty of the changing seasons as well as the many different ingredients and cultures that make the Prairies such a culinary hotspot.

United Kingdom

Restaurant Gordon Ramsay: A Story of Excellence by Gordon Ramsay: Arguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon’s crown – Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining.

Bake It Better by Matt Adlard is being released in the UK and US this month. Please see my preview post on this amazing book.

Jane’s Patisserie Everyday: Easy Cakes and Comfort Bakes by Jane Dunn shows us how easy it is to bake every day with her simple treats, foolproof cakes, and comforting savoury bakes. Covering all the classics from chunky cookies and fluffy cupcakes, deliciously flaky pastry and cheesy breads, to easy no-bake cheesecakes and quick one-tray feasts. This book has everything you need for effortless mouth-watering winners every day: 70 new and exclusive fan-requested recipes, 30 classic favourites, tips on freezing and how to make Jane’s staple bakes free-from. I love Jane’s books!

Every Night of the Week Vegetarian: Hefty veg solutions for the rarely satisfied by Lucy Tweed: It’s a daily slog to get veg into the mouths of every member of the household. Welcome to your sanity solution: delicious meals that vegetarians and meat-eaters will love in equal measure, served with a generous dollop of Lucy Tweed’s trademark wit.

Jeremy Pang’s School of Wok: Simple Family Feasts by Jeremy Pang includes more than 80 irresistible recipes for the whole family to enjoy. Nine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family.

The Secret of Cooking: Recipes for an Easier Life in the Kitchen by Bee Wilson shows us how to get a meal on the table when we’re tired and stretched for time, how to season properly, cook onions (or not) and what equipment really helps. The 140 recipes are doable and delicious, filled with ideas for cooking ahead or cooking alone and the kind of unfussy food that makes everyday life taste better. (US release in September)

Recipes from Venice by Katie and Giancarlo Caldesi (previously released as Venice: Recipes Lost & Found).

A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts by Philip Khoury delves deep into patisserie in an attempt to make desserts that are ‘cleaner’, and that present finer flavours and textures. Here, Philip divulges how he has transformed the traditional building blocks of baking by only using natural, plant-based ingredients and uncovers a brief history of baking before setting out the Plantry, where the main ingredients and their functionalities are explained. Full of delicious bakes, from Apple Pie to Banana Bread, to Lamingtons and Tiramisù, there are sweet treats for any occasion. Recipes are broken down into digestible steps, with explanations as to why steps are important, and tips along the way too. Plus, there are even QR codes to help navigate through the recipes.

Poppy Cooks: The Actually Delicious Air Fryer Cookbook by Poppy O’Toole wants us to get the most out of our air fryers. With 100 recipes for cooking the perfect chips, roast chicken, baked potatoes, mac and cheese, brownies and more, as well as some surprising air-fryer delights like honey soy salmon and asparagus and mouthwatering fakeaways that won’t break the bank, Poppy elevates each recipe with hacks, tips and flavour ideas so it becomes something actually delicious.

5 Ingredients Mediterranean: Simple Incredible Food by Jamie Oliver is everything people loved about the first book, but with the added va-va-voom of basing it on Jamie’s lifelong travels around the Mediterranean. With over 125 utterly delicious, easy-to-follow recipes, it’s all about making everyday cooking super-exciting, with minimal fuss – all while transporting you to sunnier climates. (US release in January 2024)

BOSH! Meat: Delicious. Hearty. Plant-based. by Henry Firth and Ian Theasby: The Sunday Times bestselling authors show you how to cook delicious dishes that feel and taste like meat, but are in fact 100% plant-based. Learn to cook chilli cheeseburger nachos, lobster rolls, duck pancakes in your very own kitchen. Whether it’s a quick midweek dinner or an impressive party feast, eat meat without the carbon footprint.

Eat More Greens: Eat More Plants with Over 65 Quick and Easy Recipes by Fern Green: We all know that we need to eat more fruit and veg as part of a varied diet, but how many of us get stuck in a rut steaming broccoli or frying up some peppers for the same, old, boring meals? With Eat More Greens, learn how to incorporate fruit and vegetables into breakfast, lunch and dinner in new and exciting ways.

Happiness in a Mug: 30 Microwave Cakes to Make in 5 Minutes by Kate Calder wants to satisfy your cake cravings in an instant, taking no more than 5 minutes to cook in the microwave with her new book. With fun flavours like mint chocolate cake or white chocolate and blueberry cake, and staple classics like carrot cake or apple crumble, whatever mood you’re in, we have the cake for you. No mess, no fuss, no waste, no expense. Just weigh, mix, then wait for the ping and tuck in.

Simple Noodles: Everyday Recipes, from Instant to Udon by Pippa Middlehurst: From the best-selling author of Dumplings and Noodles and Bowls and Broths, is a fuss-free cookbook for every night of the week focusing on noodles. Here the author guides you through making your favourite noodle dishes at home with 60 versatile recipes that make the most of packet noodles.

I’ll Bake!: Something Delicious for Every Occasion by Liberty Mendez: There are moments in life when only cake will do. In I’ll Bake!, classically pastry trained chef Liberty Mendez shares the joy that baking, entertaining and feeding her friends brings her, with over 85 failsafe recipes that are at once impressive and effortless.

Bakes That Break The Internet: Iconic and easy recipes that taste as good as they look by Kat Buckley: Packed with the internet’s most-loved recipes including Anti-gravity Cake, Rainbow Cupcakes, Bronuts and Cookie Pies, Bakes That Break The Internet is your guide to recreating the decadent and indulgent snacks.

Chetna’s Indian Feasts by Chetna Makan provides us with flavour-packed feasts designed to please a crowd. Chetna’s accessible style and supermarket-friendly ingredients prove that you don’t need to be an expert to entertain. Chetna’s Indian Feasts provides a varied array of delicious dishes, grouped together by theme so you know exactly how to pair your platters. Whether this is a big celebration or a quick-fix family dinner, you will find enticing yet easy recipes for every occasion. Events.

Finch Bakery Disco Bakes and Party Cakes by Lauren and Rachel Finch is the second book from the bestselling duo behind Finch Bakery. It is an unashamed celebration of sugar, with a generous selection of showstopping sweet treats made for those extra special occasions. Lauren and Rachel help you to perfect more than 50 sumptuous celebration cakes, plus recipes for crowd-pleasing deep-pan cookies and stackable traybakes, birthday party cupcakes, and luxurious macarons perfect for entertaining family, impressing friends and gifting to the ones you love. Both Finch Bakery books are keepers.

German Baking: Cakes, Tarts, Breads, and More from the Black Forest and Beyond by Jürgen Krauss is being released in the US and UK this month. It is a glorious title filled with beautiful imagery and recipes that draw on the flavours and techniques of Jürgen’s childhood home in the Black Forest. This fool-proof collection of recipes provides delicious inspiration for any time of day and any occasion. Events

Foolproof Air Fryer: 60 Quick and Easy Recipes That Let the Fryer Do the Work by Louise Kenney: Discover everything you need to know about cooking in an air fryer, with 60 recipes and clear, step-by-step instructions.
Air frying is a miraculous cooking method: you get all the satisfaction of fried food, without the mess, it’s versatile (as well as “frying”, you can bake, roast, steam and more), and it makes simple and satisfying dishes in minimal time.

The Spice Box: Taste New Worlds by Emily Dobbs: 60 beautifully illustrated cards with ingredient pairings, cooking tips, original recipe ideas and fascinating facts about each spice from the author of Weligama: Recipes from Sri Lanka. Organized into six categories – aromatic, citrus, earthy, sweet, hot and pungent – and served up in a stunning tabbed archive box, The Spice Box is the essential kitchen companion and a fun way to learn more about spices.

Bitter by Alexina Anatole: It’s time to embrace the beauty of bitter flavours. Fearlessly bringing together the best flavours and culinary strategies from around the world. Using ten ingredients to walk you through every type of bitterness and how to tame it – from grapefruit and bitter oranges, bitter greens, tahini, beer, walnuts, cranberries, tea, coffee, cocoa and liquorice – each recipe will expand your repertoire and open the door to new worlds of deliciousness, using bitterness in both savoury and sweet dishes to elevate the taste of everything you make. I love that cover! Alexina was a finalist in the 2021 edition of MasterChef and knows her stuff!

Other titles of interest:

Australia

The Plain Cake Appreciation Society: 52 Weeks of Cake by Tilly Pamment: Welcome to The Plain Cake Appreciation Society where 52 simple, seasonal cake recipes inspire you to pause throughout the year, bake something delicious, and reflect on all that’s good in your world. The conversations and comfort that come from what home baker and photographer Tilly Pamment calls ‘little pockets of cake calm’ become nourishment for your soul to carry you through into the next week.

Pasta et Al: The Many Shapes Of A Family Tradition by Alec Morris: The author was taught how to cook fresh pasta by his nonna as a child, and now carries on the tradition every Sunday with his young sons. The weekly family ritual became a successful blog, which grew into an international community drawn together by an irresistible blend of recipes served with a pinch of humour, plenty of heart, and some delightfully meddling little hands. Discover how to make over 30 different pasta doughs and 42 different pasta shapes – long, short, big and flat, small and squishy, and filled – with step-by-step tutorials and a range of delicious recipes from green lasagne to spiralled cappellacci, showstopping agnolotti and the perfect carbonara.

Fresh: Family recipes & stories inspired by Stephanie’s Kitchen Gardens by Stephanie Alexander shares over 120 recipes, most of them vegetable based. These are the recipes that primary-aged children have cooked with flair and shared with enjoyment, upending the notion that kids don’t like veggies and creating a generation of passionate and accomplished home cooks. Stephanie has an event scheduled at Readings on August 29th.

The Dinner Party: A Chef’s Guide to Home Entertaining by Martin Benn and Vicki Wild is the ultimate guide to sophisticated home entertaining from fine dining chef Benn, featuring nine expert menus for memorable feasts from relaxed gatherings to glamorous celebrations. Martin Benn (Sepia, Society) is one of Australia’s most accomplished chefs, but his passion is hosting impressive meals at home with his wife and creative collaborator Vicki Wild. In this beautifully photographed and designed cookbook, Benn applies a lifetime of culinary knowledge and technique to the Saturday night supper, offering over 70 recipes for show-stopping starters, memorable main courses, stunning sides and dazzling desserts.

How to Drink Australian: An Essential Modern Wine Book by Jane Lopes, Jonathan Ross, Mike Bennie, Kavita Faiella, Hannah Day and Martin von Wyss takes readers on a journey around the country, state by state, region by region. Each state has an introduction. And the most significant regions have their own separate chapters within each state. And within that the authors consider: the evolution of wine in that region; the lay of the land; wine styles; and the inside scoop, pressing concerns and current events in the region. As well as key producer profiles – both up and comers and industry stalwarts. Each regional chapter is accompanied by its own detailed map created by renowned cartographer Martin von Wyss. The maps locate important vineyards and producers as well as showcasing what makes the region tick.

New Zealand

Eat Up New Zealand: The Bach Edition: Recipes and Stories by Al Brown: This revised edition of Al’s iconic book Eat Up New Zealand includes new recipes especially aimed at easy bach living. Al is well known for his love of fishing, so there are plenty of great ideas for using the day’s catch, whether it’s kahawai, kina or crayfish. The book is also jam-packed with excellent recipes for the meat eater, the vege fan and anyone who likes a sweet treat. With more than 150 recipes, this is a nostalgic treasure trove that gets to the heart of what New Zealand bach life is and the food that reflects that. Combined with stunning food photography and beautiful on-location shots from around the country, this is the perfect gift for every Kiwi. We have access to the best fresh produce in the world, and Al’s approach is to start with great seasonal ingredients, cook them simply and add a flavour punch to take each dish to another level.

Summer Favourites by Vanya Insull: Vanya’s bestselling first book, Everyday Favourites, hit the mark with its tasty, easy and hearty family recipes. Summer Favourites offers the same relaxed, classic Kiwi recipes, but with a summery, lighter feel. And, as with all Vanya’s recipes, they are absolutely delicious! Featuring more than 70 recipes that you will turn to again and again, this title is destined to be one of your most well-thumbed cookbooks, with dishes to tickle the taste buds of even the fussiest of eaters.

Good Vibes: Eat Well with Feel-good Flavours by Alby Hailes: Tune in to the food that brings you good vibes – Good Vibes is a celebration of food that makes you feel good. With veg-forward ingredients and knockout flavours, these are recipes to take your cooking to the next level. From nourishing breakfasts to impressive sharing plates, punchy weeknight meals, soul-warming slow-cooks, and delectable sweet treats, Alby Hailes shares his on-repeat recipes to Energise, Connect, Excite, Comfort and Delight. By one of the most exciting young home cooks in New Zealand, and including vegetarian and vegan options for any eaters, this book is packed with modern, fun and delicious feel-good food to reignite the senses and bring a splash of joy to your kitchen.

Category: New Cookbooks

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