Cookbook Review: How to Grill Everything

How to Grill Everything, Mark Bittman

Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities.

Simple, streamlined recipes cover every part of the meal, including appetizers and snacks, fish and shellfish, all kinds of meat and poultry, vegetable sides and mains, and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. (more…)

Cookbook Review: The Flavor Matrix

As a two-time winner of Chopped and an instructor at one of the world’s top culinary school, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavour—and it led, in time, to The Flavor Matrix.
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Cookbook Review: Kevin Belton’s New Orleans Kitchen

Kevin Belton's New Orleans Kitchen Pecan Stuffed French Toast

Kevin Belton’s is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes. Try his delicious and sumptuous Pecan-Stuffed French Toast Recipe (My personal favourite!) The book contains recipes for tasty New Orleans classics like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favourites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki.

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Cookbook Review: The Curry Guy

Dan Toombs The Curry Guy Butter Chicken

Dan Toombs has perfected the art of Indian restaurant cooking after travelling around sampling dishes, learning kitchen secrets and refining recipes at home. In other words, The Curry Guy makes homemade curries that taste like the ones at your local curry house—only better.

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Cookbook Review: Tuscany

Tuscany by Katie and Giancarlo Caldesi

At the heart of every Tuscan, there is a pride for their region and an incredible sense of responsibility and love for their surroundings. From the minute they look out of their windows in the morning to the last nightcap at the bar, Tuscans, like most Italians, are immersed in food.

In Tuscany, Katie and Giancarlo Caldesi take readers on a culinary journey through a Tuscan day. The rhythm of life pace that Tuscans cook is slow and calm. Breakfasts are considered, lunch often eaten at home with family, and weekend dinners a feast.

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Cookbook Review: Dinner’s in the Oven

Dinner's in the Oven

The concept is simple. Fresh ingredients, a few minutes prep, pop the pan in the oven, and dinner is ready. (more…)

Cookbook Review: Food for Life

Laila Ali's Food for Life

Passionate health advocate, cook, television personality, and four-time undefeated boxing world champion Laila Ali’s first cookbook is an idea-rich guide for happy dinners (and breakfasts and lunches) at home. Ali believes that food can be good for you and taste terrific. You’ll love her hearty, simple, satisfying real-life recipes, including:

  • Oven-“Fried” Chicken
  • Spaghetti for Breakfast
  • The Greatest of All Time Burger (her father Muhammad’s favourite)
  • Cheesy Cauliflower Pizza
  • Sweet-and-Salty Sweet Potato Salad
  • Heavenly Lemon Yogurt Cake
  • Not Your Mama’s Sweet Potato Pie

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Cookbook Review: Simply Citrus

Simply Citrus

Citrus fruits add beauty and bite to food and drink from the depths of winter through the height of summer.

This sunny, beautifully photographed book contains 60 recipes using a variety of fresh citrus fruits, including lemons, pomelos, oranges, limes, mandarins, kumquats, grapefruit, and citrus products such as yuzu juice, orange blossom honey, and preserved lemons in a variety of appetizers, soups, salads, main dishes, desserts, and drinks.

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Cookbook Review: Platters and Boards

Platters and Boards

Platers and Boards is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation.

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