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veganomicon

The Ultimate Vegan Cookbook

by Isa Chandra Moskowitz & Terry Hope Romero

With their previous cookbooks Vegan with a Vegeance and Vegan Cupcakes Take Over the World, Authors Moskowitz and Romero won a loyal following among vegan devotes and critics alike for their unbridled enthusiasm, chatty asides and delicious recipes. Thankfully they were sufficiently energized to create this follow up. Veganomicon is a ‘big, bold vegan cookbook that doesn’t hold back any punches’. The word itself doesn’t mean anything, it is just the name they’ve coined for this good old-fashioned, all-purpose cookbook. The authors’ mission in life is to ‘prove that vegan food doesn’t have to be repetitive, difficult, or inaccessible, and the beauty of vegan cuisine is that it draws on influences from every part of the world to create an entirely new way to eat. And we explore the dickens out of that in the Veganomicon; stuffing samosas filling them into baked potatoes, throwing apples into green chile, tossing lemongras into risotto.’ That is the sort of innovative cooking and ballsy attitude continues to win them so many fans.

As with any self-respecting all-purpose cookbook Veganomicon gives new cooks the necessary tools and skills to bring them up to speed with sections on pantry items; kitchen equipment; cooking terminology; tips on lower-fat cooking and some necessary tips in sections devoted to How to Cook a Vegetable and a Grain. There are also handy icons flagging those recipes that are soy free, low fat, gluten free and dishes that can be prepared in under 45 minutes. Throughout the book their voice is both reassuring and friendly and they seem to know just when we might need a helpful tip and throw in the ever useful sidebar. In all there are over 250 very satisfying and versatile recipes in Veganomican which will allow any cook on a regular basis and without much fuss ‘transform edible roots, shoots,leaves and fruits from an array of plants with critically applied heat, oils, and seasonings, so that they will be eaten with great pleasure and the least amount of complaining.’ Who knew eating your vegetables could be this much fun. 

Posted by Editor Carol on 04/24/2008 at 05:15 PM
Categories • Vegetarian, Vegetable

Chef Suvir Saran is a busy man. Between dishing out regional Indian dishes at his award-winning Manhattan restaurant Diva, opening a new chain of restaurants, contributing to Food Arts magazine and teaching New York Times featured Indian cooking classes he still manages to prepare heart-warming, flavorful meals for his lucky family and friends. And, he still finds time to put together a few of his favorite recipes for a new cookbook, American Masala.

Masala, the Hindi word for a blend of spices - is at the heart of Indian cooking and in his latest book he blends traditional Indian spices, techniques and ingredients with some American classics. The mix of recipes in American Masala is both eclectic and familiar, the dishes have complex flavors yet are all simply prepared. For example, party favorite guacamole gets a spicy lift with the addition of toasted cumin as do his Quesadillas with Pico de Gallo. And, a tamarind glaze adds a much welcomed kick to that old stalwart Meat Loaf.

Some of the most tempting twists include the Shrimp Poha Paella; Fried Chicken Masala; Indian-spiced Meatballs with Tomato-chile Sauce and the Not-so-dull Dal. Depending on your perspective and your own approach to cooking it is either odd to have Baked Ziti with Vegetable Sauce and Lavender Roast Chicken tucked in next to Goan-style Shrimp Curry and Tahiree Rice Casserole or just plain convenient. It all works so well together because regardless of their origin these dishes are all fresh, inviting and easy to prepare. To top it off, American Masala is beautifully designed with color photographs of many of the finished dishes. This is terrific cookbook for those home cooks wanting to play with the flavors and ingredients of Indian cuisine without straying too far from the familiar. 

Posted by Editor Carol on 04/21/2008 at 04:07 PM
Categories • Regional, International

In his BBC series, Adventures in Search of Perfection, UK chef Heston Blumenthal (of the highly acclaimed London eatery Fat Duck) turns his applies his unique creative and culinary talents to reinventing some of the world’s most well-know yet sadly often abused dishes. In the first installment he recreated the ‘perfect’ versions of such dishes as pizza, steak, roast chicken, Black Forest cake. This time in ‘Further Adventures...” he tackles a list that is once again a blend of the nostalgia and somewhat quirky; hamburger; fish pie; chicken tikka masala; risotto; Peking duck; chili con carne; baked Alaska and the Brit’s beloved trifle.

Blumenthal’s quests for perfection is all about ”The excitement and enjoyment of discovering new routes to the cooking of old favorites.” His journey involves lessons in history, science, social studies and lastly cooking. His quests typically begin with a trip to the source of each dish; enlightening choices such as a burger joint in New Haven, a spice market in Old Delhi or a trawler in Scotland. Heston’s inquisitiveness knows no bounds and he is at his most enjoyable when most out of his element, such as his visit to a chili cookoff and rubbing shoulders with true chili kings and queens.

We’ve had such fun uncovering the mysteries of each dish, and meeting a slew of characters that by the time we get to the actual recipes their ‘perfection’ hardly matters. The list of equipment, ingredients and instructions are positively mind-numbing - it’s almost as if Heston includes them purely for their entertainment value- yet they illustrate the scope of his journey and dedication and we appreciate all the more those who can truly master these iconic dishes. 

Posted by Editor Carol on 04/16/2008 at 01:25 PM
Categories • Celebrity Chef, Restaurant • Reference, Professional

Every week host Lynne Rosetto Kasper and producer Sally Swift entertain loyal listeners of their national radio show The Splendid Table with a wealth of stories, tips, recipes and original ideas for serving family dinners. Lynne Rossetto Kasper is a leading food authority and cultural historian and as with her show this book is a primer into the (thankfully) evolving role that food has in our lives and the ways it can nourish both body and spirit. Tucked in with the useful recipes are some insightful and entertaining insights on food politics, culinary lore and funny bits, as well as, some pretty useful kitchen tips. The information is presented in charming and concise snippets with the ‘cook to cook’ sections giving us some truly ‘I did not know that’ enlightening moments. We particularly enjoy the ‘Building The Library’ sections, neat little book recommendations for book aficionados.

While this is more than a cookbook, it will be judged by its recipes and there are some true winners. Kasper is an accomplished cook and writer ( her Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food is an award-winning long time best-seller) and while these dishes are not all quick and easy, nor are they fussy or complicated, just simply prepared with the freshest ingredients. Some favorites we tried with great success include Flash Chicken Saute with Cider and Almonds; Almond Chutney Chicken in Lettuce Roll-ups; Provencal Tuna Salad (with some great variations) and the Rustic Jam Shortbread Tart. As promised, plenty of great weeknight (or weekend) recipes here.

Splendid Table’s How to Eat Supper is a cookbook with a real personality, just the right blend of humour, authority, information and style.

Posted by Editor Carol on 04/15/2008 at 10:37 AM
Categories • All Purpose, General

Terrine is an ideal follow up to Stephane Reynaud wonderful Pork & Sons. With the same unassuming and authentic style he introduces us his favorite recipes for these rustic, traditional dishes. Unencumbered by unnecessary descriptions and sidebars, the book uses a simple layout of a recipe per page with an accompanying photograph. Renaud, a celebrated French chef who comes from a family of butchers has once again chosen dishes that let their ingredients and subtle, rustic presentation shine.

Naturally, Terrine features some traditional French favorites such as Foie gras terrine with dried fruit and Armagnac; Veal Terrine with Muscat and a fine Huntsman’s Terrine. But there are some surprises too particularly in the Fish and Vegetable sections that breath new life into this traditional fare such as a Smoked Halibut and Horseradish Terrine; Spring Vegetable Terrine and a summery Terrine of Baby Leeks. He also seduces us with a selection of dessert terrine such as an irresistible All Chocolate Terrine and Cheesecake Terrine.

With Terrine, Stephanes Reynaud elevates humble rustic fare of his homeland to new heights. His expertise and authority make this an ideal book for professionals while his use of simple ingredients and straightforward instruction will surely entice those who may have deemed these dishes to be too intimidating and the domain of the pros. Low and behold these traditional, rustic recipes can indeed be easy to make.

As with his Pork & Sons book, the photographs and presentation of the finished dishes in Terrine are a standout, somewhat quirky yet still real and authentic. Superb.

With Laura Werlin Cheese Essentials the veteran author (New American Cheese; All American Cheese and Wine Book and Great Grilled Cheese) has written an approachable and comprehensive yet easy-to-follow guide to buying, understanding, cooking, and entertaining with cheese. She easily achieves her goal of making us ‘cheese wise’ and gives us the basic knowledge to eliminate any anxiety at the cheese counter.

The heart of the book consists of the individual chapters on the eight styles of cheese - fresh, semi-soft, soft-ripened, surface-ripened, hard, blue, and washed rind. It is Werlin firm belief that, “if you understand these eight basic styles you will have a very good idea of how all cheeses taste. ” She first primes us with the best use for each particular style of cheese, then a list of cheeses in that style most readily available in the shops. She then gives us the visual characteristics that distinguish that style of cheese and further delves into how each style of cheese is made. All of this leads us to the key point which is what to look for when buying each style so we make informed, and tasty decisions. There are also bits on storing cheese, cheese and wine pairing and suggestions for cheese trays. In addition, she offers fifty recipes showcasing these different styles.

A fun addition to the book to try on yourself or perhaps theme a cheese-tasting party around are ‘take-home tests’ where Werlin gives us cheese students specific tasting assignment’s aimed to give both a broader understanding of the flavors within each style and enable you to find your preferences and easily identify each style.

It is also a neat, well designed package with good use of color, photographs, useful sidebars and charts. A nice slick package for this humble of food favorites. 

Michael Pollan begins his book with a seemingly simple question, ”What should we have for dinner?”. We soon discover the path towards an answer to be more indirect and complex than would first appear. Pollan delves into the simple premise of ‘you are what you eat’, and unearths some illuminating and at times chilling truths. Born from a desire to find out how the once simple act of eating has become so complicated and overwrought with anxiety, The Omnivore’s Dilemma is his attempt to if not cure a nation’s eating disorder, then at least shed some light to the situation.

The Omnivore’s Dilemma is about the three principal food chains that sustain us today: the industrial, the organic, and the hunter-gather. And, according to Pollan, ”These three food chains link us, through what we eat, to the fertility of the earth and the energy of the sun.” And so, ” the best way to answer the questions w face about what to eat was to go back to the very beginning, to follow the food chains that sustain us, all the way from the earth to the plate - to a small number of actual meals.” Pollan takes his theory to the fundamentals and applies it to personal experiences, his meals.

Divided into three sections, the first ‘Industrial’ discusses the industrial food chain focusing primarily on corn ; the second, ‘Pastoral’ is a look at organic food, (from supermarket and big business to rural farms); and the third, Personal is about the forager food chain; hunting, gathering and growing one’s sustenance. Each section culminates in a meal—typical McDonald’s fast food fare; an organic meal of roast chicken, vegetables and a salad from Whole Foods supermarket; as well as, a meal made from the fixings from a sustainable farm; and, lastly a dinner prepared entirely from ingredients he hunted, gathered and grew himself.

He aims high in his search for the perfect meal and it is here is where I find him to be most engaging. An admitted neophyte hunter and reluctant fungi forager, Pollan manages to pull together a menu comprised of braised wild pig; wild yeast levain; dried morels with fava beans; local garden salad and a cherry galette.

In preparing his foraged meal, Pollan imposed some very strict rules and “As the rules suggest, the meal was a conceit - an ambitions, possibly foolhardy, and I hoped, edible conceit. My aim...would it be possible to prepare such a meal, and would I learn anything of value - about the nature or culture of human eating by doing so… Little if anything about this meal was what anyone would call realistic. And yet no meal I’ve ever prepared or eaten has been more real.”

Written in a clear and engaging voice, The Omnivore’s Dilemma is an enjoyable and informative read that appeals to anyone with even a remote interest in what they eat. That in itself would make it a highly recommended read, the fact that it has fuelled a genuine awakening and active debate in a nation’s food crisis make it an important and ‘must read’ book.

Few foods have the lasting, easy comfort appeal of soup. These one-pot wonders can solve so many of our culinary dilemas from quick weekday meals, comforting an ailing loved one or using up a surplus of garden or market greens. Soup Kitchen is a fantastic collection with contributions from some of the top chefs in the UK. Gordon Ramsay, Jamie Oliver, Nigella Lawson, Giorgio Locatelli, Delia Smith, Hugh Fearnley-Whittingstall, Marco Pierre White are a few of the masters who lend their favorite recipes, advice and tips to the book. While many of the contributors are either celebrity or restaurant chefs, the recipes are all very accessible, and ingredients don’t drift to the obsure and are kept to the essentials. The book has a humble, approachable feel in spite of its big name attachments. And, in keeping with the sharing spirit of soup, the royalties from the book are being donated to homeless charities such as The Salvation Army and Centrepoint.

Organized by the four seasons, Soup Kitchen is more than just a bountiful collection of very acheivable and enjoyable soups, its beautiful photography, quirky personality and genuine appeal never fail to put me in the mood for a good pot of soup. There is quite simply not a bad recipe in the bunch. 

Few food writers can boast of reaching as many new cooks and home kitchens as Mark Bittman. His bestselling How to Cook Everything won both the James Beard and Julia Child-AICP cookbook awards and singlehandidly gave a multitude novices cooks the tools and most importantly inspiration to start cooking. In addition, his weekly New York Times column, “ The Minimalist” has been a savior for many the novice or time-pressed cooks. His recipes are easy to follow, adaptable and forgiving. His style of cooking and his choice of ingredients come from across many cultures and cuisines, introducing home cooks to a world of flavors and techniques.

In the eagerly anticipated How to Cook Everything Vegetarian, Mark Bittman brings home cooks the same quality and depth of recipes and instruction he brought in How to Cook Everything for vegetarians, vegans and any cooks who desire to eat more health-conscious meals and less meat, fish and poultry. There are over 2,000 recipes in this tome and all follow his rule of the simple approach for the most enjoyable, attainable results. How to Cook Everything Vegetarian has all the same winning, user-friendly elements of How to Cook Everything such as how-to illustrations for trickier techniques, meal planning tips and symbols, suggestions for adapting everyday recipes and substituting ingredients, ideas on how and when to use the recipes and a wealth of helpful lists, charts and sidebars for easy reference. One will never cook all the recipes in the book, but certainly be the healthier and better cook for trying. 

First published in Canada as 100 Mile Diet: A Year of Local Eating, Plenty is the first hand tale of two city dwellers who attempt (and ultimately succeed) to eat only food produced within a 100 mile radius of their home in Vancouver, British Columbia. Although blessed with a cornucopia of food choice that comes with living in a metropolitan centre they long for a closer connection to the food they put on their tables, to go beyond the neighbourhood (and seasonal) farmers market to shop for ingredients. This desire along with the realization that much of the food available to them is produced and shipped great distances and at great environmental cost propels them on their 100-mile diet quest.

The book is told by the writer’s perspective points of view, hers is more personal and revealing of herself and their relationship and his more informative giving us an interesting glimpse into some cultural history of the British Columbia coast. He does all the cooking and is the one who initiated and more enthusiastically embraces the concept. She comes around to both the cooking and him quite nicely in the end though. The book is organized monthly and while not a handbook for cooking local foods it does provide a handful of useful recipes and preserving tips. The authors’ journey becomes much more than they likely set out for it to be and discover that food does much more than sustain us. Their view that food is a culture and source of community we should celebrate and embrace every day is infectious, and as they show us possible.

Plenty is a compelling and engaging read. And while one may challenge the logic of driving for over an hour to pick your own strawberries, the point of the book is more one of philosophy and ideals rather than science or economics. Where possible and whenever possible one should choose local over imported, support not only your local farmers and producers but save those seasonal foods for the time they are at their peak and meant to be enjoyed.

For more info, see their website: 100milediet.org

In Creole, chef and author Babette de Roziers honours her heritage and a love of simply prepared, authentic foods instilled in her by her grandmother growing up in Guateloupe. From her home in the French Antilles her travels and cooking took her to Paris, home again, then back to France where she recreates the dishes of her childhood home at the renowned Creole restaurant La Table de Babette. With a collection of 160 of some of the most famous West Indian dishes and hundreds of stunning photographs, Creole is bursting with the energy of New Orleans and the freshness of the Caribbean.

Babette’s grandma taught her well and the dishes in this extraordinary book are a true celebration of the vibrant, fresh and colorful flavors of Creole cuisine. A happy blend of African, Asian, Indian French and Spanish tastes and traditions, Creole cooking is full flavored and refined food, mildly spiced with a healthy helping of fresh seafood, fruits and vegetables. The sun-drenched, bright photographs of the finished dishes have an appealing warmth and freshness. There is a wealth of authentic yet approachable and charming recipes for fish and shellfish, meat, poultry, vegetables...or fruit, an array of sauces which so enhance and define Creole cooking and desserts and sweets. The collection includes a selection of sunny thirst quenchers called Tipunch and Company.

Unencumbered by extraneous text, the book allows the dishes to tell the story and effectively uses photographs of the islands of Guadeloupe to capture the essence of the food and its roots. With photographs of rocky coastlines, sun-drenched markets, the fresh catch of the day and earthy displays of spices and fresh produce, page after page it literally captures the heart of a special place, it’s culture and cuisine and the warmth of the summer sun. A book with true heart and soul that will brighten up your palate and soul. 

Celebrating it’s 10 year anniversary with a new edition, New Intercourses by Martha Hopkins and Randall Lockridge has been expanded and updated to include 60 new dishes bringing it to 135 couple tested recipes designed to woo your heart, palate and generally increase your mojo.

The authors delve into the classic and lesser know aphrodisiacs - there are 19 sensual foods explored in the book - offering first a brief history lesson for each followed by a selection of tasteful and tasty recipes for each. The recipes range from the straightforward (Indoor S’mores for Gown-ups; Strawberries Drenched in Honeyed Cream; Chocolate Fig Bundles) to the more adventurous (Rabbit in a Mustard Sauce a la Colette; Mango-Black Bean Empanadas). The libations section is particularily illuminating with such treats as Champagne Laced with Raspberry; Mint Chocolate Smoothie and the LIttle Death by Chocolate.

Written with both witt and wisdom, each section is framed by tasteful and evocative photos celebrating the sensuality of the human form and sensory arrousing foods. The New Intercourses is an artful collection of photographs along with a fine collection of recipes to help one explore and have fun with their sensual side. All in good taste and to a good end for all!

Just so we don’t leave you hanging, here is a list of the most sensuous aphrodesiacs uncovered in The New Intercourses… chocolate; asparagus; chiles; coffee; basil; grapes; strawberries; honey; artichokes; ginger; black beans (who knew!); oysters; rosemary; edible flowers; seafood; pine nuts; avacodo; libations and figs. 

For those cooks both inspired and intimidated by the range of quality Asian condiments and spices now available in most shops cooking Chinese food has never been easier or more fun - all you need is Kylie Kwong book Simple Chinese Cooking, a wok and a quick trip to the supermarket for a few essentials and you are set. Australian chef and television host Kylie Kwong demystifies the preparation of Chinese cuisine by using fresh ingredients, simple techniques and a handy repertoire of prepared sauces and spice mixes. Stock your pantry with such basics as soy sauce (light & dark); oyster sauce; sesame oil, ginger; sichuan pepper, malt vinegar, Chinese 5-spice mix and you are ready to make any of the fine dishes in her book.

Most of the dishes in Simple Chinese Cooking can easily do double duty as everyday family meals and entertaining and Kwong offers suggestions of those dishes most appropriate for Chinese banquets or special feasts. Each recipe is accompanied by a full page color photograph and this is food photography at its best, especially enlightening are some of the step-by-step photos of the more complex tasks.

Simple Chinese Cooking opens with a primer for new cooks, or those new to Chinese cuisine, giving insight on those elements of Chinese cooking that contribute to the authenticity of a dish, technique or dining experience, along with her favorite sauce brands; woks and steamers; cooking equipment; table settings; menu planning; the Chinese concept of the shared table and what to drink with Chinese food. The glossary of ingredients is an essential introduction to the recipe section. The recipes are divided into 14 chapters, each devoted to one main ingredient; chicken; rice; stocks; seafood; tofu… With its use of the freshest of ingredients, Chinese cuisine is a healthy choice and whether as a main dish, side or colorful addition to a stir fry, vegetables play a big part throughout this book.

In Simple Chinese Cooking, Kylie Kwong shares with us not only her love of fresh, simply prepared food but her culinary heritage and home cooking enjoyed by generations of her own family. This book is the perfect introduction to Chinese cuisine.

”This is an incredible book and it will change the way you cook forever. Kylie is an absolute inspiration!"- Jamie Oliver, chef and cookbook author

With seven cookbooks to her credit and countless articles in such noted magazines as Bon Appetit, Gourmet and Food and Wine, Carole Bloom surely is an accomplished baker and writer. In The Essential Baker, her eighth book, she shares with us her wealth of knowledge and baking skills so that we too can create fabulous cakes, pies, pastries, cookies and much more.

There are over 250 recipes in The Essential Baker along with pages of essential information on baking practices, equipment, ingredients, techniques and language - a tome of almost 650 pages. What makes this baking book unique is its organization. Rather than categorizing recipes by food type, Bloome opts for a less conventional approach and in her opinion more usable, organizing recipes by primary ingredient. She feels that there is more logic in going directly to a section that has a particular ingredient you would like to use and these sections include, Fruit and Vegetables; Spices and Herbs; Nuts and Seeds; Chocolate; Dairy Products; Coffee, Tea, Liqueurs, and Spirits.

The format is also unique. Each recipe is laid out with the ingredients in the order you will use them to the left and the steps that apply to them in the right. This is especially helpful to new bakers as it allows them to follow the instructions in a step-by-step format and prevents confusion and the possibility of mistakes. The Baking Essentials section is an excellent primer for new bakers and will give them the tools and confidence to successfully make any of the recipes in the book.

Bloome’s writing is friendly and her instructions very thorough. Take for example her instructions for the enticing (and delicious!) Dark Chocolate Madelines pictured so temptingly on the cover. Once we have successfully prepared the batter according to her clearly written instructions, she explains “transfer the batter to the liquid measuring cup, pour the batter slowly into each cavity of the madeleine molds, filling them 3/4 full. Place each madeleine pan on a baking sheet...” Logical, helpful advice often overlooked in baking books. This attention to detail, evident throughout the book, along with her troubleshooting tips and ‘adding style’ suggestions is what makes it so ideal for new bakers. And, with over 250 new recipes to add to their repertoire will also please those with plenty of skill and baking books on their shelves. 

In Cradle of Flavor, author James Oseland takes the reader on a culinary journey to Indonesia, Manaysia and Singapore. Called the Spice Islands and located between Australia and S. Asia, these are the native home to such beloved culinary flavor enhancers as nutmeg, cloves, galangal and tumeric. Oseland has been exploring these regional cuisines for over twenty years, taking over 25 trips to the region, immersing himself in its food, culture, history and perhaps most importantly making friends, enjoying meals with them and collecting their recipes. This book is a culmination of these experiences and the many culinary secrets shared with him over the years.

The recipes in Cradle of Flavor, and there are over 100, are all authentic home cooked foods of the region from street foods to celebration feasts. Many are recognizable favorites such as simbals; chicken satay; noodles and curries while there are some fresh surprises to such as The Soto Kings Chicken Soup and Nyonya Duck Soup with Salted Mustard Greens. Each recipe is clearly presented with thorough instruction on all techniques and substitutions, as well as, addition information found in the cook’s notes and menu sections. This is a book for cooks of all levels, and particularly useful to cooks new to the cuisines is a detailed Chapter, ‘In the Kitchen’ that walks you through the basic cooking techniques, equipment and spice essentials. The recipe headers provide a nice lead-in to the origin of each recipe as well as some ‘need to know’ tips. This attention to detail makes the book very usable and one to trust. About the recipes Oseland reassures, “ Nearly all dishes go from cutting board to table in less than one hour. And like your favorite aunt, they readily forgive mistakes. I’ve yet to make a dish in this book that didn’t taste good, even if I’ve made a misstep in the process of cooking it.”

As executive editor with Saveur Magazine Oseland has proved his writing chops and his personal reflections and experiences pertaining to each dish foster a greater connection to the dish and its roots. His stories and accompanying photographs genuinely reflect his passion for the food and people of these Islands. Both a travelogue and cookbook Cradle of Flavor is an ideal way to immerse yourself in this flavorful and lesser known little pocket of the culinary world. 

We love Nigella for her soulful, feel-good comfort food, her cooking evokes happy memories and her love of food is infectious. In Nigella Express, the companion to her Food Network show of the same name, she adds a dash of realism to her solid repertoire and dishes up a selection terrific time-saving meals for busy families. This is fast food for those who love eating and while we may be pressed for time we still want to eat well.

Nigella assures us that when time is of the essence it is all about adapting and improvising, not compromising. As always she says it best, “ the recipes that follow are not simply quick to cook, they attempt to make the whole of your cooking life -and as a consequence all your life - easier”. Some of her ideas for feeding the kids are pure genius; Macaroni and Cheese gets a shortcut by binding huge amounts of cheese with egg evaporated milk so you needn’t bother making a cheese sauce. The recipes are arranged in cleverly titled and organized sections, however, she encourages us not to be confined by them. ”Read, browse, sample, fiddle about as you see fit. As in cooking son in life: we muddle through as best we can and this is what Nigella Express is all about.”

Nigella has our best interests at heart here and her aim with this book is to help you get the best possible meal on the table with the least fuss. As always her recipes are neatly wrapped up in beautiful prose and with helpful and witty advice. Although she may not live like the rest of us she is a working mother and knows all too well how a busy day can play havoc with mealtime. Her recipes offer both solutions and inspiration. 

”If I have a single virtue it’s curiosity. It’s a big world. Far bigger than I’d ever imagined - even as a boy reading adventure stories about pirates and castaways. I don’t know where I’m going or when I’ll stop. But I know what I’ve seen. I saw this...”

Following the success of his kitchen expose Kitchen Confidential, Anthony Bourdain traded in his chef’s apron for a passport and microphone and hit the road with a new cast of characters and crew to 28 countries and five continents travelling in excess of over 200,000 miles. His book, No Reservations is a scrapbook of sorts to the show of the same name which aired on the Travel Network and is every bit as irreverent and full of surprises.

Not one to take the high road, Bourdain more or less lets the journey take him. His search for misadventure, authentic meals, people and experiences takes him to some pretty far out places and situations. Mostly unscripted and often unorthodox Bourdain lets the circumstances and the characters he meets tell the story and more or less goes along for the ride. The result, little glimpes of unique places and locals that while not offering a typical traveller’s overview of a destination do offer a more authentic and ultimately entertaining portrayal of a place. It is a book that celebrates the experiences, lessons learned and friends one makes when we venture out of the comfort of the familiar.

No Reservations is loosely organized by country and each country visited is given a capsule description about what Bourdain best loves about the place, and the highlights/low points of his experience there along with snapshots. While not a travel guide the photos do capture the essence of each place visited and they remind us what may make a country special, unique and at times perhaps, wisely one to avoid.

Closing sections include ‘Food Porn’ with snapshots of his most decadent, indulgent of meals; Indigenous Beverages, what one finds to drink on the road and the often disastrous after-effects and finishes fittingly with Bathrooms Around The World - worst to best.

Anthony Bourdain takes us on a journey of the strange and obscure, not for the faint of heart but certainly on for those with a thirst for adventure and like Bourdain, curiosity. 

Christmas 101 by Rick Rodgers, author of many cookbooks including Thanksgiving 101, is a handy little book chock full of festive recipes and strategies for making the holiday season funfilled, memorable and delicious. These are 100 of his recipes that he has used over the years for his catering functions and own family gatherings and is not by any means a complete holiday cookbook rather a selection of time tested favorites that work for a variety of special occasions.

What it lacks in gloss, Christmas 101 more than makes up for it in function. The collection of recipes includes fairly traditional favorites such as Baked Smoked Ham with Pineapple and Seeded Mustard Glaze; Crown Roast of Pork with Apple Stuffing and Hard Cider Sauce; Old Fashioned Egg Nog; Stollen and Roast Goose with Port Gravy along with some new twists such as a much less daunting than the traditional, Chicken Cassoulet, Spicy Cheese Straws and New Wave Egg Nog. His recipes and techniques for such classics as roast turkey, gravy and cookie making are certainly handy to have in one book.

Scattered throughout are Rodgers tips and suggestions on those little things that make the holidays more special from low stress decorating ideas; Christmas movies and music and the all important Holiday Menu Planner. Written with both common sense and a dash of humour, Christmas 101 helps take the stress out of the holidays, well the cooking part anyways. 

All too seldom does a restaurant inspired cookbook truly capture the magic of the restaurant itself. In his cookbook Bistro Laurent Tourondel, acclaimed chef Laurent Tourondel manages to do just that for no less than six of his namesake restaurants. BLT features over 150 bistro style recipes from his successful chain of restaurants, BLT Steak; BLT Prime; BLT Fish; BLT Fish Shack; BLT Burger and BLT Market.

Given that the foundation of Tourondel’s cooking is based on traditional casual French bistro fare, these are restaurant dishes that translate well to the home cook. Be it the fish or meat dishes he is renowned for or the restaurants famed breakfasts, he uses simple techniques to bring out the most in simple, fresh ingredients. Seared, braised or grilled dishes, fresh salads, soups and sandwiches, there is page after page of mouthwatering bistro classics that beg to be savored with none in the least bit intimidating or pretentious.

There’s a wealth of traditional bistro favorites here from Scalloped Potatoes Gratin; Warm Chicken Liver Spread; Tapenade-Stuffed Leg of Lamb; Crusty Apple Pie; Roasted Rosemary-Lemon Chicken; Steak Tartare along with plenty of BLT specialties that show his ‘new American’ side such as Giant Cheese Popovers; Lemongrass Rock Shrimp Risotto; Cobb Lobster Salad; Chinese Chicken Salad; Braised Swordfish with Tomatoes, Olives and Capers, Grilled Ham and Cheese Sandwich with White Truffle; Spicy Soft-Shell Crab Sandwiches and the Barbie Raspberry Layer Cake. The recipe section on sauces (Bearnaise; BLT Barbecue; Cranberry Sauce; Peppercorn Sauce; BLT Steak Sauce are but a few) along with those dishes he pairs them with is a sure way to elevate your dishes to a new level.

The superb photography of the finished dishes and bustling, behind the scenes black and white shots of the restaurant and staff at work give the book an elegance deserving of the restaurants reputations. 

Being one who wholeheartedly believes everything tastes better with bacon and a few chunks of fried bacon can turn the simple into the sublime, then how could we not love a cookbook that features bacon in every recipe in some form and opens with this statement, ‘I don’t hesitate a moment to proclaim bacon to be the greatest and most beloved food on earth’. In The Bacon Cookbook prolific author and writer (editor of Town & Country Magazine for 27 years) James Villas offers 168 ways to savor the flavor of bacon from crispy sandwiches, smoky stews and casseroles, sweet barbecues, delectable soups and even a few savory breads and desserts.

Villas enthusiastically celebrates bacon’s versatility across many cuisines and provides a nice selection of classic bacon-enhanced favorites such as Hungarian Venison and Bacon Ragout; Irish Hot Pot; Italian Spaghetti alla Carbonara and Long Island Oyster and Bacon Casserole to more modern enticements such as Japanese Braised Pork and Bacon with Chinese Cabbage and Jamaican Smoked Fish, Cheese and Bacon Salad. Being a Southerner, Villas naturally offers up plenty of traditional southern treats such as Smoky Hoppin’ John; Carolina Seafood Gumbo and Southern Bacon Cornsticks. Villas is a wonderful writer and each recipe header gives the origin of the dish along with helpful information on subtleties and variations in preparing the recipe.

For those who shun bacon for its high sodium and fat content, Villas challenges that the problem lies not with the bacon rather with the quantity consumed at a sitting and to lessen the fat simply eat fewer slices. “Heaven knows, I’m not one to preach when it comes to eating wisely, but the truth is that devouring a quarter pound of luscious bacon at a time not only degrades the blissful pleasure but approaches sheer gluttony. As for cooking with bacon, if most of the recipes in this book illustrate nothing else, they prove that it takes very little bacon to transform numerous otherwise banal dishes into memorable culinary treasures.” Hallelujah!

If you were fated to die tomorrow what would you want for your last meal? It’s an amusing game mulling over such details as the food, the setting, whom to share this momentous occasion with and one not surprisingly played by many chefs. Acclaimed photographer Melanie Duneau posed the question to 50 of the top names in the culinary field - those chefs who have elevated the craft of preparing food into art - and in doing so provides us with a collection of revealing, insightful and engaging profiles.

Duneau asked each chef to respond to the following set of questions; What would be your last meal?
What would be the setting? What would you drink? Would there be music? Who would be your dining companions? Who would prepare your meal? It is an eclectic group and the responses naturally vary wildly and through providing details on such a personal experience each chefs reveal much of themselves. It makes for compelling reading and comparisons - for examples, who prefers the Rolling Stones over Bach for music, or Versailles versus home in front of the telly for the setting.

It is a beautiful book of photographic portraits and images of each chef are striking, particularly given the book’s large format. Through the creative composition and setting used for each profile shot the author gives us a glimpse into the essence of their response and hence their personality. Some favorites are, Anthony Bourdain leaning against a stark brick wall looking both menacing and vulnerable with nothing to cover his nakedness but a dino sized bone. Martin Picard cuts an atypical chef shot on a cold November morning in a barren Quebec forest in his hunting gear, his successful kill thrown over his shoulder. And, the profile section closes with the legendary Guy Savoy smiling mischievously accompanying his note declining participation on the grounds the he has a ‘phobic rapport with death, and because of this, will never discuss my last meal!”

Following the profiles there is a section of recipes based on the chef’s chosen meal. Organized alphabetically by chef, there are such diverse offerings as Ferran Adria’s Cod Foam with Honey Flavored Baby Onions; Raymond Blanc’s Maman Blanc’s Apple Tart; Anthony Bourdain’s Roast Bone Marrow and Parsley Salad and Thomas Keller’s Roast Chicken. The favorite dish of the top chefs in the world pulled together in one book, pretty exceptional. These are recipes both to inspire and have some fun with.

My Last Supper is a book to be relished and enjoyed for offering insight into a unique group of people who share a commonality in their love of food and as a collection of beautiful photographic portraits. 

Jamie Oliver is on a mission to change the way we cook, in a good way. He wants us to eat well and make better choices in the food shops and in the process improve our lives and the world we live in. And, with Cook with Jamie, his 7th book he gives us no excuses not to. Consider it your good food/good cooking manual or your all purpose cookbook with a conscience.

Jamie is both inspired and motivated by his work with his students at his restaurant/school Fifteen - in fact all profits from this book go back to support Fifteen which takes trouble youths off the streets and trains them in the kitchen. ”So, in this book I’m going to treat you just as I would one of my students and give you some inspiration for good, rock-solid cooking.”

Jamie’s approach in Cook with Jamie is to break down the meal and dishes into manageable components and teach some basic techniques to build upon. While not a groundbreaking approach, what works here is his informal and honest writing style; he’s right there with you giving you the how’s and why’s in a fun and engaging manner. He chats with you about the food giving you just the information you need. Also, the clean layout and accompanying photographs, including some particularly useful step by step shots, of both finished dishes and trickier techniques (such as making homemade pasta) are an ideal compliment to his writing and his style of cooking - up close, personal, fresh and real.

Cook with Jamie starts off with basics of Salads. First he gives a primer on what makes a salad, then a bit about dressing and ideal ingredients and combinations for toppings along with a half dozen classics such as Lemon Oil Dressing; Creamy French Dressing; Grilled Chili Dressing and making your own mayonnaise. He then moves into recipes from the basic Simple Crunchy Salad; Simple Green Salad; Greek Salad to more adventurous warm salads such as a Middle Eastern Duck Salad. This general format is repeated and expanded upon in sections on Pasta & Risotto; Meats (including how to be a better shopper; cuts of Beef; how to cook Meat); Vegetables (Baked Potatoes Stuffed with Bacon, Anchovies and Sage) and Desserts (top tips for making cakes and Family Favorites). A good solid collection of classics and new favorites from a reliable and inventive source.

One wonders where such a busy celebrity chef and entrepreneur finds the time to compile such an exhaustive and informative collection - we applaud him for his energy, enthusiasm and pure dedication to good cooking.

The Essence of Chocolate by John Scharffen and Robert Steinberg gives us recipes, photographs and personal reflections to tell the story of Scharffen Berger, one of America’s most popular and finest chocolate makers. Founded in 1996 by Robert Steinberg, a physician with a passion for chocolate and desire to make chocolate and John Scharffen an award-winning vintner, this book is both the story of their successful venture and the pleasure of all things chocolate.

There are more than 100 spectacular to simple recipes using chocolate contributed from both Shcarffen Berger’s own files and dozens of top pasty chefs. The resulting collection is a mix of decadent treats such as That Chocolate Cake, to more subtle affairs such as Chocolate-Marbled Gingerbread. There are treats that celebrate chocolate in their divine simplicity, such as Quick Fix Bread & Chocolate and Chocolatte (chocolate espresso) as well as a few surprises like a Chocolate Martini.

Authors Scharffen and Steinberg overcame many personal obstacles and a steep learning curve to become master chocolatiers and their story is both an inspiration and education into the history and culture of chocolate. They take us on the same journey they embarked on to learn how to make the best, authentic chocolate from the farmers who grow cacao beans in Venezuala and the Dominican Republic. They keep no secrets here as they devote an entire chapter on how they make their chocolate, also the history of cacao and the future of cacao farming and chocolate making.

The Essence of Chocolate not only a beautiful pictorial on chocolate, it is an excellent story on building a successful business, and happily a fine collection of chocolate recipes.

From it’s charming pink cover to it’s whimsical line drawings and photographs Pork & Sons by Stephane Reynaud is a perfect mix of authority and humour on a culinary staple dear to many a chef. Many cooks love pork for its versatility, efficiency and most importantly, flavor. From its many forms in charcuterie, to roasted, cured, smoked and baked, pork is the world’s most widely eaten meat. Here is an authentic and wonderful cookbook that finally honours the humble pig.

In Pork & Sons author and restaurateur Stephane Reynaud takes us to visit his family and friends that for generations have been celebrating the rearing and preparing of pork for their tables. Pork is in his blood and his is an affectionate and experienced relationship with this culinary delight and his reverence and respect for the pig is admirable. This is a highly personal book with a glimpse into a day-in-the-life of a small family farm in rural France. It is at once playful and humorous and celebrates the community and family in Reynaud’s culinary life. We meet a charming cast of characters who both influence Reynaud and partake in getting the pork into his pot.

The 150 recipes in Pork & Sons include chapters on ham, pates and terrines, sausage, roasting, barbecuing, entertaining and wild boar. This is real full-flavored, home cooking, not showy restaurant food and each dish with an accompanying photograph is presented in a simple, easy to follow manner guaranteeing succulent success every time. The selection is a true tribute to the versatility and downright delicious flavours of the pig, from the Barbecued Suckling Pig to Proscuitto, Arugula and Parmesan Crostini there is a wealth of recipes for which you to enjoy your pork. Completely unpretentious, Pork & Sons is an affectionate tribute to all things porcine. 

Written by Leanne Kitchen, The Produce Bible is a handy reference guide to fresh fruits and vegetables that will appeal to both gardeners and cooks. With each featured food there is a bit of history and lore followed by selection and storage information, varieties, preparation and culinary uses and 2-3 representative recipes. The content is organized into the 4 featured foods; Fruits, Nuts, Vegetables and Herbs and each is in turn broken down into food type, for example fruit is organized by citrus; soft; stone; tropical and vegetables by roots and tubers; stems and bulbs; flowers; leaves; fruit vegetables; seeds and pods and fungi.

As much a cookbook as a guide, the recipes in the Produce Bible - more than 200 in all - include a selection of side dishes, meat and meat-free main dishes and desserts and offer a nice repertoire of traditional favorites - brussel sprouts with pancetta; pork chops with braised red cabbage; apple galette and sweet corn chowder - along with some fresh new ideas such as parsnip and leek puree; apple and passion fruit crumble; and plum and rosemary flatbread.

The Produce Bible has a fresh, easy to follow design with some excellent photography of the fresh produce and many of the finished dishes. Whether you grow your own produce or frequent your local farmers markets this is a great guide to to follow along the seasons with.

Hungry Planet is both an inspiring and sobering view the state of eating habits and health of people around the world. To produce Hungry Planets the authors take the simple concept of photographing 24 diverse families from 30 countries surrounded by the foods they eat in an entire week. The result is not only a collection of wonderful cultural snapshots but a stunning commentary on some of the most critical issues facing the world today from health issues and cultural traditions to sustainability and global warming.

Every image in the book is thought provoking and quietly provocative, it is indeed a sobering view to see the assorted junk and packaging one family consumes in a given week and compels one to reflect on their own eating habits.

In compiling Hungry Planet the authors travelled around the world and took snapshots of typical meals of families from the heaping plates at middle-class mealtimes to the meager communal bowls shared by families crushed by poverty.’ The attempt was to provide a fair representation of all ages, all classes from feast to famine. Some of the countries profiled include Australia, Havana, Bosnia, Mexico, Germany, England and the United states to a refugee camp in Chad. The accompanying text makes for easy and illuminating comparisons. Included are statistics of a one week breakdown for the representative family of both quantity consumed and dollars spent on food.

In addition to the family shots and their weekly grocery pile, there are shots that tell their story through their neighbours, their community, their lives at work, shopping, at play and at home. Interspersed throughout are essays from noted intellectuals, scientist and authors offering a critical and often hopeful view on how the world feeds itself and how we can feed tomorrow’s generation. The message is clear, the path developed nations have taken is not sustainable from an environmental perspective and the fast food culture and over-processed, over-packaged unhealthful foods consumed by the majority are a deadly combo.

In observing what six billion eat for dinner the authors note, ”here we have the great irony of modern nutrition: at a time when hundreds of millions of people do not have enough to eat, hundreds of millions more are eating too much and are overweight or obese. Today, more people are overweight than underweight.”

30 families, 24 countries, 600 meals - 1 extraordinary book.

”A Beautiful and important book about one of the world’s most important subjects.” - Eric Schlosser, author of Fast Food Nation

Apples for Jam is a charming cookbook that brings to life those special childhood moments of joy brought on by our favorite foods and most memorable food rituals. Through stories, photographs and recipes author Tessa Kiros shares with us those memories and excitements of her own childhood that she is passing on to her own children, and now shares with us.

It is a joyful and whimsical collection of recipes meant to capture the essence of what it means to be a child and what children most enjoy in life. To Kiros life and childhood is like a collage and in her collection she cleverly organizes her dishes not by ingredient or course, rather by color. Each color evokes a special memory or series of memories for her and the accompanying recipes best capture those moments. So, in the ‘red’ section we have an array of dishes from Cranberry Syrup which conjures up memories of Christmas morning to summertime favorites like Ripe Tomato Salad and Meringue with Strawberries & Chocolate.

While it may sound a little hokey and contrived, the charming drawings and homey, evocative photographs along with the well chosen selection of recipes make for a beautiful and personal cookbook. Apples for Jam is a throughly original and enjoyable family cookbook. 

Chef Ferran Adria is probably the most highly revered and innovative chef working today and most professional cooks when asked where they would most want to dine would nine times out of ten pick his restaurant el Bulli in Spain. The closest most will come to this extraordinary restaurant dining experience is with
el Bulli 2003/2004 a trilogy of 3 books beginning with an accordian style map introducing each family of el Bulli that serves as a primer to the background and inner workings of the restaurant. Here we learn that the el Bulli family comprises everything related to the output of creativity of the restaurant and is comprised of Philosophy, Product, Technology, Preparations and Styles & Characteristics.

The ‘primer’ covers the restaurant’s life from 1983 to 2002 and according to Adria took 4 years to write. They then continued with a more in-depth analysis of their cuisine for the years 2003 & 2004, some 700 pages for both years divided into 2 books. These two books effectively illustrate the fusion of science and creativity toward finished dishes that his staff prepares. New products are illustrated, devices, utensils, tableware and step-by-step photographs make the often complex procedures more understandable.

The first half of each of these books is devoted to depicting the finished dishes as they are served at the restaurant - deep fried red mullet fish bone is precariously perched atop a delicate glass filled with amber soup. More of fine art book than cookbook, the photos of the finished dishes shot against dark backgrounds are striking. Foams, emulsions, jellies, cubes… all techniques that make for both necessary and stunning illustrations. Following the recipes themselves are the step-by-step preparations of each of the techniques, again well documented and photographed. At this stage the book takes on the feel of a science textbook, but that is the intention.

The 2004 book is similar in format as the 2003 book but the recipes and content reflects a new awareness of sensuality in cooking; composition of foodstuffs; new concepts in technology (aroma balloon, siphon, centrifuge, humidity meter to name a few), biographies for each dish and closes with a retrospection of the types of cooking at el Bulli today and cooking in general.  Like Adria himself, this book is a true groundbreaker and worth it’s weight in gold to any aspiring or professional chef. 

New York City caterer and hostess extraordinare Serena Bass shares 100 of her favorite recipes for throwing together memorable and ultra casual chic parties for friends. Quirky, eclectic, eccentric and a little cheeky, Bass offers unselfconsciously charming stories of her life, her food experiences and joyful party tips. All of the meals she shares with us are unpretentious, homey and hugely appealing, and most can be prepared in a flash for even those cooks possessed of party-phobia. Worse case, have a glass of wine, savour Serena’s entertaining tales and order in.

This book is a charming, accessible and most importantly, useful guide to entertaining. Serena, Food & Stories is a terrific blend of authentic personal stories, photographs, illustrations, and recipes for cooks of all levels.

”Serena cooks (and writes about cooking) the way she lives her life - with style and humour, and the confident conviction that for her it’s quite possible to be practical and romantic in the kitchen at the same time.” - Coleman Andrews, Editor-in-Chief, Saveur Magazine

Great Food Fast is a collection of 250 favorite recipes pulled from the pages of the award-winning magazine published by Martha Stewart Living, Everyday Food. As with the magazine, the recipes are simple, delicious dishes meant for enjoying everyday.

The recipes in Great Food Fast are arranged by season, after all that is how most of us tend to shop and eat and how our tastes most naturally run particularly when planning our family meals. Within each season the recipes are further organized by traditional categories with a healthy section devoted to Pastas.

The layout and design is impeccable and most importantly a cinch to follow. Each recipe is given a full page with an accompanying colour photo. It is a stylish, easy to use book with a crisp, refreshing design. There are nice touches such as prep times and cooking times in bold to better plan your meal, lots of white space to allow you to add your own kitchen notes and colour tabs to identify each season.

The collection of recipes - all easily prepared in no more than 30 minutes, include a great selection of light summer fare such as Turkey Cobb Salad; Spinach Penne with Ricotta and Pine Nuts; Strawberry Shortcakes; Roast Salmon with Lemon Relish and some family pleasing cold weather choices such as Parmesan-stuffed Chicken Breasts; Orecchiette with Sausage and Roasted Peppers; Chili-rubbed Skirt Steak and Curried Carrot Soup. The ‘Basics’ section at the back of the book give new cooks the building blocks of the quick kitchen - master a vinaigrette, chicken broth, easy chunk tomato sauce and perfect white rice, couscous, polenta and risotto and you are ready for whatever mealtime throws you. There really is something for every taste, every season, every day in Great Food Fast.

We have a soft spot for mushroom books, and can’t resist adding another to our list of must-haves for enthusiasts. Antonio Carluccio is Italian, a chef and restaurateur, an excellent writer, and known by many as “the mushroom man”—so who better to put together a delectable mushroom guide and recipe collection?

The first half of the book is a valuable and thorough field guide with descriptions, cleaning and cooking instructions, along with photographs of the most common, prized, and “those better to avoid” fungi.

The recipes are top-notch, and full of both classic and surprising combinations… Mushroom and Pearl Barley Soup, Mushroom Strudel, Morel and Porcini Risotto, Tuna Steaks with Wild Mushrooms, Roast Pork with Four Mushrooms, and Matsutake Soup… each one clearly explained and detailed by an author with a skill and passion achieved over many years in the woods and at the stove.

The photographs, both in the field and on the table, really set this book apart and are bound to get mushroom-hunters headed to the woods—or at least their local gourmet food shop!

In Deceptively Delicious first-time author Jessica Seinfeld offers up an easy and fun way to steer your children towards healthy eating habits. As the wife of super celebrity Jerry Seinfeld she could so easily just leave the feeding of her 3 kids to the hired help but she’s obviously a dedicated mom who cares about good nutrition and like many of us struggles to get her kids to eat their veggies. 

When you are invited to share your recipes with Oprah on television you know either you are really onto something hot, or you’re really famous. In this case both would be right. Seinfeld’s deception is really quite simple, get some super fresh vegetables (cauliflower, beets, sweet potato, broccoli, squash, spinach) and either steam them or roast them till cooked then puree them in the cuisinart. Freeze each puree into serving sizes so you have them on hand. Then, simply slip the puree into a variety of healthful, family-friendly recipes such as Macaroni & Cheese (with Butternut Squash or Cauliflower); Chicken Nuggets (with Broccoli, Spinach, Sweet Potato or Beet); Brownies (with Carrots and Spinach), Chocolate Cake (with Beets). There’s bound to be a couple of these you can fool finicky junior with.

Deceptively Delicious was developed with the help of both a nutritionist and Seinfeld’s personal chef and each of the months worth of recipes in this practical, easy to use book is a cinch to prepare. Seinfeld also takes the opportunity to educate readers on the benefits of healthy eating and good sound suggestions of what makes a well balanced diet.

New Food Fast is a cookbook full of fresh, fast recipes for busy people. Fresh and stylish dishes prepared with minimal ingredients and minimal fuss. The recipes are organized according to the time you have at hand to prepare your meal—10 minutes or so, 20 minutes, 30 minutes—along with some great ideas for sides and basics.

We love Donna Hay’s books because she makes every dish look so good and so easy, and there is a stunning photograph for each recipe.

Full of great ideas for dinner, wrapped up in an inexpensive, practical, and yet beautiful package. The books in this series are absolutely the best value and ideal for gift-giving.

Braises and Stews by Tori Ritchie host of CBS’s Five Minute Cooking School and Food Network’s Ultimate Kitchen is a nice collection of everyday recipes for stove-top or oven braised dishes aimed at helping you ‘ get a great dinner on the table tonight without searching for special ingredients, without exhaustive preparation, without spending a lot of money.’ Braising is the ideal cooking technique for turning a few simple ingredients (with one pot) into full-flavored, nutritious meals with little fuss, and because it requires minimal preparation it is the ideal choice for beginner, busy cooks and impromptu get-togethers.

Braises and Stews starts off with the basic techniques and steps of braising to get the beginner started then gets right into the recipes. Organized by main ingredients, there is a nice mix of classic meat and fish dishes, fresh vegetarian and party-ready meals with an international flare - thai fish and corn curry; true chili verde; classic pot roast with carrots and onions; turkey pot pie in a pan; braised stuff cabbage and braised borlotti beans - plenty of great comfort foods to get you through the winter. 

Fast approaching 30 (and therefore official adulthood) and disenchanted with both her lousy job and stale personal life, New York wanna-be writer Julie Powell embarks on a mission to kick-start her life by cooking (or at least attempting to cook) every one of the 524 recipes in Julia Child’s Mastering the Art of French Cooking, all within the span of one year.

A genuine and honest writer, Powell’s hilarious and often disasterous results were documented on her blog which later became the basis for this book. Through the course of her gruelling year in the kitchen, she finds an affinity with her mentor Julia, gains a few skills in the kitchen, rekindles her own marriage and most triumphantly gains some self respect. Her journey is funny, sad, cheeky, heartwarming, and well worth joining her.

”Irresistible...A kind of Bridget Jones meets the French Chef” - Philedelphia Inquirer

River Cottage Family Cookbook by British television sensation and home cooking champion Hugh Fearnley Whittingstall (along