...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in paper covers with a new layout or photos. Others will rearrange existing material to present it as more informative text while keeping the focus tight. Some magazines will reissue popular or classic recipes in an "easy" format. Here are some recent "re-editions"...
32.THE COUPLE'S KITCHEN; a newlyweds cookbook. (Ryland Peters and Small, 2014, 208 pages, ISBN 978-1-84975-499-6, $29.95 US hard covers) is a cookbook package pulled together by the publishers with recipe credits from Ross Dobson, Maxine Clark, Tonia George, Ben Reed, and others – 25 in all. It has been stylishly designed by Maria Lee Warren, and edited by Gillian Haslam and Miriam Catley. It has been indexed by Hilary Bird (good to see an indexer credit). The arrangement is by course, from breakfast and brunch to apps, soups, salads, right through to drinks and menu planning, with 14 menus and their page refs. Other chapters are for preps for dealing with just two people, or feeding a crowd, or having a "baking" day. It is an affordable good wedding gift package or a shower item. It ranges from simple preps for two to stylish ideas for elegant entertaining and hosting special occasions. Among the drinks there is the Champagne cocktail and sherry cobbler, kir royale, hot buttered rum, and other social beverages. Pancetta and fennel puffs, fresh beans with pecorino and prosciutto, Moroccan orange cake, and huevos rancheros – these are some of the recipes. The format is large and prestigious, there is a bookmark cloth ribbon, and the recipes total 150 or so. There is even room for both the husband and wife to cook together. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 87.
33.THE WHOLE LIFE NUTRITION COOKBOOK; a complete nutritional and cooking guide for healthy living (Grand Central Life and Style, 2014; distr. Hachette, 449 pages, ISBN 978-1-4555-8189-4, $26 US paper covers) is by Alissa Segersten (once a personal chef and now cooking instructor) and Tom Malterre (an academic nutritionist). Together they also run the Whole Life Nutrition website. Here are over 300 "whole foods" recipes, including gluten-free, dairy-free, soy-free, and egg-free dishes. Almost something for everyone. It was originally published in 2008, and it is now updated into virtually a brand-new book. Even the bibliography is current: there are references to 2014 works. It is thorough and comprehensive, beginning with a primer on diet sensitivities, the need for whole foods, the larder, the equipment, the cooking techniques. The recipes are arranged by courses, from soups to desserts, with diversions to smoothies, bacteria-cultured foods, whole grains, dips and sauces, snacks and beverages. All with large type, easy to use instructions, and tips/tricks. There is also a web resources listing; there's more at www.wholelifenutrition.net(recipes, courses, newsletters, blogs). Various diets are discussed as there is some benefits in every one of them. I could not find any discussion on alcoholic beverages, not even through the index. While there is a table of US equivalents (weights and volumes), preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 88.
34.TRUE FOOD; season, sustainable, simple, pure (Little,
Brown, 2012, 2104, 255 pages, ISBN 978-0-316-12940-4, $19 US
paper covers) is by Andrew Weil and Sam Fox, with Michael
Stebner. Weil is well-known for his books and columns on
alternative health practices and issue (including many food
recipes). He is partner with Sam Fox in the True Food
Kitchen chain. Stebner is the executive chef of these
restaurants. The work comes heavily endowed with log
rollers Alice Waters and Marion Nestle. This is the 2014
paperback reprint. It's a book based
on SLOFE principles (seasonal, local, organic, fast, and
easy); there are about 150 recipes adapted from the six
restaurant chain. The important thing you need to know
about Andrew Weil is that the guy is completely
trustworthy: he has impressed me for over 20 years. Other
than that, this is good food with plenty of explanations
from Weil and a pantry to start up. You cannot go wrong
here. There are good illustrations and sufficient white
space in the book's layout. The chapters follow a daily
meal, with breakfast, appetizers, salads, soups, mains,
pasta, veggies, desserts and drinks (only a few with
alcohol). This is a good book for the struggling dieter –
you will get your appetite sated. Dishes include chocolate-
banana tart, stir-fried long beans with citrus-sesame
sauce, bibimbap, bison umami burger, and halibut with
fingerling potatoes. There are no tables of nutritional
sources. Preparations have their ingredients listed in
avoirdupois measurements, but there is no table of metric
equivalents, which is a shame for international sales.
Quality/price rating: 88.
35.CROHN'S & COLITIS DIET GUIDE. 2D ed (Robert Rose, 2008, 2014, 336 pages, ISBN 978-0-7788-0478-9, $24.95 CAN soft covers) is by A. Hillary Steinhart, MD, Mount Sinai Hospital, and Julie Cepo, RD. It accompanies Dr. Steinhart's Crohn's & Colitis Understanding & Managing IBD (also in a second edition). The major part of the book, here revised since its 2008 publication date, is a FAQ about food and IBD, along with a primer on causes, symptoms and therapies. These are proven dietary strategies for managing IBD, with menus and meal planning, tips on maintaining good nutrition, and 175 recipes. Over 25 new ones have been added, to take into account new foods such as banana cinnamon quinoa waffles, or new techniques such as slow cooker squash couscous. The preps largely come from two dozen Rose cookbooks, which have been vetted, of course, for their IBD relationship. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no overall table of metric equivalents. Each recipe has been noted as vegetarian or vegan, low cal, low fat, high protein, lactose, fibre, sodium, and others. Lots of tips for following a low fibre diet. Quality/price rating: 87.
36.THE GLUTEN-FREE TABLE; the Lagasse girls share their favorite meals (Grand Central Life & Style, 2012, 2014, 230 pages, ISBN 978-1-4555-1687-2, $17 US soft covers) is by Jilly and Jessie Lagasse, daughters of Emeril Lagasse. It was originally released in hardback in 2012, and this is the paperback release. In 2004 Jilly was diagnosed with celiac disease. Jessie, at some point, needed to follow a gluten-free diet. Both of course have been food-inspired by their upbringing, so it seemed to be a no-brainer that a gluten-free cookbook was in the shaping. They have taken their fave preps from childhood and family and redeveloped them into tasty, celiac-friendly alternatives.
There's about 100 recipes, of family favourites, Southern classics, and
ten original preps from Emeril himself. It's all arranged by course,
from apps to sweets. Preparations have their ingredients listed in
avoirdupois measurements, but there is no table of metric equivalents.
There's a concluding list of resources and website. Some interesting or unusual recipes redefine Southern food: cornbread and Andouille stuffed pork chops; baked halibut with creole tomato and Vidalia onion vinaigrette; cheesy shrimp and crab grits; mini goat cheese and fig pizzas. Quality/Price Rating: 88.
37.NATHALIE DUPREE'S SHRIMP AND GRITS (Gibbs Smith, 2006, 2014, 128 pages, ISBN 978-1-4236-36665-6, $21.99 US hard covers) has been co-authored by Marion Sullivan. They have worked together for three decades, with heavy involvement in maintaining the culinary experience of the American south through cookbooks, magazines, newspapers, and broadcasting. Both of them live in Charleston SC. This is a revised edition of the 2006 book. Its history is covered: the evolution of shrimp and grits (cooked grits were also called hominy) from a breakfast dish, and the variations made by local chefs in the Carolinas. Most of this book covers those variations, but the last chapter is about grits alone, and here is where the reader can find some desserts (peach and grits cobbler, peach and grits parfait, anadama bread, grits pudding, grist waffles, and more. For the savouries, there are a lot of sauces to go with shrimp and grits, such as a chorizo cream sauce, roasted red pepper sauce, hot pepper cream sauce, garlic butter sauce, lemon sour cream sauce, or sausage gravy. A great book for shrimp and/or grits lovers. Preparations have their ingredients listed in avoirdupois measurements, but there is a table of metric equivalents. Quality/price rating: 87.
38.DELICIOUS DIABETES COOKING FOR ONE OR TWO PEOPLE (Robert Rose, 2014, 144 pages, ISBN 978-0-7788-0476-5, $19.95 CAN paper covers) is by Michelle Berriedale-Johnson, founder of the Free From Food Awards (food allergy/intolerance). It was originally published in 2013 in London by Grub Street. These preps have been specifically designed for one or two (they can be scaled upwards), and can be used by anyone who needs low-sugar restrictions. With some modifications they can also be used for managing dairy or gluten allergies. Everything is fairly easy. Each prep has full nutritional analysis, larger type face, and tips. Preparations have their ingredients listed in both metric and avoirdupois measurements. Arrangement is by course, from apps and soups to baked goods and desserts. Typical are herb frittata, moules marinieres, pasta and broccoli gratin, and cod with chilies. Quality/price rating: 87.
39.SIMPLE FRENCH FOOD. 40th Anniversary Ed. (Houghton Mifflin Harcourt, 1974, 1992, 2014, 455 pages, ISBN 978-0-544-24220-3, $24.99 US hard covers) is by the late Richard Olney, one of the better passionate writers of French cuisine. I remember reviewing this book in 1974 for the American Library Association, but over the years I had misplaced it. Olney began with "The French Menu Cookbook", criticized by some for being overly complicated. He was persuaded to come up with a "simple" book. This latest reissue comes with the original Foreward by James Beard (1974), the Introduction by Patricia Wells (1992), and a New Foreward by Mark Bittman (2014). There is also unabashed log rolling from Jacques Pepin and Alice Waters. He opens with some thoughts about French cooking, wine, breads, and then moves on to courses by ingredients. He also did all of the drawings in this book. As Wells says, "Olney shares with us the tactile, aromatic, visual joys of food." His reclusive ways belied his editing of all 27 volumes of the Time Life Good Cook series. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 92.
40.CANADIAN WHISKY; the portable expert (McClelland & Stewart, 2012, 2014, 236 pages, ISBN 978-0-7710-2744-4, $22 CAN paper covers) is by Davin de Kergommeaux, a sommelier and whisky expert who has been writing for more than decade about whisky through print and his award-winning blog at <www.canadianwhisky.org> . This book is a paperback reprint of the 2012 edition, with no changes. It was a finalist of the 2013 Taste Canada Food Writing Awards. As a basic book, it covers what Canadian whisky contains (grains, water, wood), how it is made, flavours and tasting techniques, plus a concise history of the industry, with extra notes on the nine distillers of Canadian whisky. There have been some changes here, including ownership and name changes, since 2012, but these have not been incorporated. Still, a great basic book about Canadian whisky and the industry, made better for most people by the inclusion of a section about tasting techniques. There is a bibliography, a glossary, and two indexes: a general one and an index to the tasting notes. Quality/price rating: 89.
41.BEST OF BRIDGE HOME PRESERVING (Robert Rose, 2014, 303 pages, ISBN 978-0-7788-0482-6, $29.95 CAN spiral bound) is by the Bridge folks. It is a collection of some 120 recipes for jams, jellies, marmalades, pickles, and more. These have been derived from quite a few Best of Bridge books, plus some Rose books, and some unpublished preps by Sally Vaughan-Johnston. The Bridge format works – all caps printing enclosed in a window, easy instructions, and detailed overall techniques for the basics of pickling, jamming, and the like. While local produce has been emphasized, for the adventuresome, try pineapple/mango/papaya conserve, or kiwi/pineapple/orange jam. Preparations have their ingredients listed in both metric and avoirdupois measurements. The spiral binding is a nice bonus, with all the pages lying flat. This sets it apart from many of the other recent home canning books which have traditional binding. Quality/price rating: 87.
42.LA MERE BRAZIER; the mother of modern French cooking (Rizzoli, 2014; distr. Random House Canada, 272 pages, ISBN 978-0-8478-4096-0, $35 US hard covers) is by Eugenie Brazier who opened La Mere Brazier in 1921 in Lyon. She was awarded multiple Michelin stars. Her book was first published in 1977 in France (just as she died), but here it is in North America, available in English for the first time. Most of the recipes here come from her niece's husband, Roger Garnier, who was Brazier's chef for 20 years. The rest come from taped transcriptions in 1975. This is, in all senses, a Gallic memoir. There are photos, line drawings and classic menus (with page references). Paul Bocuse lends an informal foreward. Arrangement is by ingredient (eggs, fish, poultry, meat) or by course (apps, first courses, baking, desserts, butters). There is also glossary of cooking terms. This is classic French cooking, over 300 recipes, with reminiscences: beurrecks a la turque, ecrevisses a la nage, langouste au ricard, poulet saute a la provencale. Regional wine recommendations for each dish are made. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 88.
43.BLOOD SUGAR: quinoa & healthy living (New Holland, 2013; distr. T.Allen, 128 pages, ISBN 978-1-74257456-1, $19.99 US paper covers) is by Michael Moore. It is a collection of previously published recipes from his Blood Sugar cookbook series, with some additional new preps using quinoa. Moore has owned or managed numerous restaurants in London and Sydney, including the Ritz Hotel London and the Bluebird London. He is currently the chef and owner of O Bar and Dining in Sydney. This is basically a diabetic book (Moore is a diabetic) but also one for clean, healthy living. It is divided into meals, with breakfast, light meals and snacks, mains and desserts. He's got figs on toast with ricotta, hot milk and barley porridge, homemade breakfast bars, plank-roasted salmon with quinoa tzatziki, strawberry quinoa custard pie, and more. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 85.
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