Cookbook reviews

Eggplants with Chickpeas and Tomatoes

Eggplants with Chickpeas and Tomatoes

Eggplants with Chickpeas and Tomatoes excerpted from Forever Beirut: Recipes and Stories from the Heart of Lebanon by Barbara Abdeni Massaad.

Forever Beirut: Recipes and Stories from the Heart of Lebanon

Beirut, nicknamed “Paris of the East,” is the capital of Lebanon. It is the culinary capital of the Arab world, with an unmatched cuisine that has ancient roots and is influenced by several civilizations and cooking styles, including Arab, Turkish, and French. It is one of the oldest cities in the world and one of the most cosmopolitan and religiously diverse in the region. Situated on the Mediterranean coast and flanked by the majestic Mount Lebanon, it boasts an abundance of flavourful ingredients and spices, including whole grains, fruits, vegetables, and seafood.

Written by renowned Lebanese chef and award-winning cookbook writer Barbara Abdeni Massaad, Forever Beirut is a collection of 100 easy-to-prepare recipes that celebrate Beirut’s rich culinary heritage, resilience, and healing power. It is Barbara’s way of honouring the city of her childhood, her dreams, her Lebanese family kitchen, and the food that roots her. It is filled with stories and anecdotes about the customs, food, people, and traditions, with sections for soups, salads, breads and savoury pastries, mezze, kibbeh, grilling, main dishes, pickles and preserves, and sweets. With beautiful food and location photography, Forever Beirut is a must-have for cooks who love healthful and delicious Middle Eastern food. (more…)

Garlic Shrimp Mafaldine

Garlic Shrimp Mafaldine

Garlic Shrimp Mafaldine, reprinted with permission from Simple Pasta by Odette Williams, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © Graydon Herriott.

Simple Pasta: Pasta Made Easy. Life Made Better. by Odette Williams

In Simple Pasta, Odette Williams makes homemade pasta easy, fun, and delicious. With just three base doughs, there are endless possibilities for creating memorable, transporting meals with friends and family. Of course, if you prefer (or just need the convenience of) store-bought pasta, that’s always an option too.

Discover new favourite and beloved classics, like:

• Beet and Carrot Agnolotti with Sage-Hazelnut Butter
• Creamy Wild Mushroom Gnocchi
• Cacio e Pepe
• Carbonara
• Beef Short Rib Ragù and Pappardelle
• Zucchini and Basil Casarecce
• Wicked White Bolognese
• Crispy Italian Sausage and Broccolini Orecchiette

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Lobster Bisque

Lobster Bisque

Canada’s Food Island: A Collection of Stories and Recipes from Prince Edward Island. Stories and captions by Stuart Hickox. Photography by Stephen Harris.

Canada's Food Island: A Collection of Stories and Recipes from Prince Edward Island

Prince Edward Islanders are famous for hosting family and friends in the kitchen. Canada’s Food Island invites you to celebrate the Island’s farm-to-table cooking and meet the farmers, fishers and artisans who make those delicious dishes possible. From preparing the perfect lobster roll in spring and galettes filled with sweet fresh-picked strawberries in summer to making savoury potato pizza in fall and roast turkey with an oyster, bacon and wild mushroom stuffing in mid-winter, you’re sure to find a favourite recipe to delight guests and satisfy your own cravings.

Canada’s Food Island combines nearly 100 inspired seasonal recipes with homegrown stories and beautiful photographs to capture the island’s unique food culture’s blend of people, place and locally sourced fresh natural ingredients. You’ll learn how mussels and oysters are sustainably raised and harvested, why Island beef is so flavourful and what makes wild blueberries so special. Whether you’ve spent time on Prince Edward Island or not, you’ll want to visit these pages again and again to experience a taste of the Island in the comfort of your own kitchen. (more…)

Ratatouille Tart

Ratatouille Tart

Ratatouille Tart excerpted from The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault. Photography by Deb Garlick.

The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault

Pie champion Denise Marchessault teams up with artist and photographer Deb Garlick for a visually stunning cookbook celebrating sweet and savoury pies. With whimsical illustrations and practical how-to images, The Artful Pie Project unlocks the secrets to a great pie.

(Pssst…it’s all in the pastry!)

Featuring over 50 recipes covering the pie spectrum from galettes, to pastry dumplings and slab crumbles-plus French Canadian classics such as Tourtière and Tart au Sucre.

Beyond pie, there are plenty of tips for dodging pie fails and creative ideas for using precious scraps of leftover dough.

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Poached pears with chocolate sauce

Poached pears with chocolate sauce

Poached pears with chocolate sauce excerpted from Saka Saka: South of the Sahara – Adventures in African Cooking by Anto Cocagne & Aline Princet.

Saka Saka: South of the Sahara – Adventures in African Cooking by Anto Cocagne

Chef Anto Cocagne and Photographer Aline Princet take us on a unique food journey and introduce us to the best recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia.

We will discover the main characteristics of these cuisines, the specialties of each region, the produce, the ideal pantry, the basics, as well as mouthwatering recipes for appetizers, main courses, side dishes, street food, desserts, and drinks.

And since no one evokes a cuisine better than its daughters and sons, we meet African musicians, writers, artists, and creatives who tell stories about their favourite dishes, their family cooking memories, and what these recipes represent for them today.

With stunning food and landscape photography, complemented by beautiful and colourful design, this book is an ode to conviviality, generosity, and positivity. It is a love letter to Africa. (more…)

Milk & Cookie Brownies

Milk & Cookie Brownies

Milk & Cookie Brownies excerpted from Broke Vegan: Speedy: Over 100 Budget Plant-based Recipes in 30 Minutes or Less by Saskia Sidey. Photography by Jo Sidey.

Broke Vegan: Speedy: Over 100 Budget Plant-based Recipes in 30 Minutes or Less by Saskia Sidey

With over 100 quick and easy plant-based recipes using supermarket staples, along with hints and tips for making vegan meals in no time at all, Broke Vegan: Speedy will have you cooking delicious dishes time after time that save money and help the planet.

With easy weekday lifesavers, dishes you can rustle up in 15 minutes and even more special dishes for when you want to impress, Broke Vegan: Speedy is the essential guide to serving plant-based meals on a budget—fast.

Whether you’re taking part in Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan: Speedy will bring variety and flavour to your meals in no time, without having to spend a fortune. (more…)

Spicy Desert Lime and Watermelon Salad

Spicy Desert Lime and Watermelon Salad excerpted from Mabu Mabu: An Australian Kitchen Cookbook by Nornie Bero. Photography © Armelle Habib 2022.

Mabu Mabu: An Australian Kitchen Cookbook by Nornie Bero

In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits.

Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food.

This book, also called Mabu Mabu—which means help yourself—reflects Nornie’s approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar.

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Anjum’s Spicy Roast Potatoes

Anjum’s Spicy Roast Potatoes

Anjum’s Spicy Roast Potatoes excerpted from Ashia’s Table: Family Recipes from India and beyond by Ashia Ismail-Singer. Photography by Manja Wachsmuth.

Ashia's Table: Family Recipes from India and beyond by Ashia Ismail-Singer

Ashia’s Table features well-known traditional Indian dishes alongside a selection of exciting new dishes based on Indian flavours and textures, all of which can be easily made at home.

Ashia Ismail-Singer’s debut cookbook pays homage to her heritage, blending it seamlessly with a modern and authentic take on her native Indian cuisine. Her recipes aren’t just a list of ingredients and measurements: For Ashia, they are memories of childhood, food experiences that have been passed down through generations, and which connect her to her family and homeland.

With chutneys and bites for grazing, light lunches, nourishing main dishes, desserts, home baking, and more, this book brings you a collection of recipes inspired by India’s rich food culture, made with ingredients that are easy to find wherever you are.

Ashia’s Table is a beautiful book to be cherished for its delicious recipes, stunning photography, and attractive design. (more…)

Beeria tacos

Beeria tacos

Beeria tacos excerpted from Fire Feasts: The Awesome BBQ Book for Feasting with Friends and Family by Christian Stevenson. Photography by David Loftus.

Fire Feasts: The Awesome BBQ Book for Feasting with Friends and Family

DJ BBQ is BACK! This time with a feast of dishes for outdoor occasions—he wants YOU to get grilling for friends and family with a medley of new dishes that are perfect for sharing.

Whether it’s a “Breakfast of Legends”, finger food that everyone can tuck into, like a Triple Wing Whammy, Sticky Baby Back Ribs or Deep Fried Tomato Pie Balls, or the ultimate DJ BBQ Mixed Grill or Surf and Turf spread to feed a hungry crew—or special party pieces like a Whole Spit-Roasted Cow Leg or Hung Guard Pork of Honor—every occasion can center around the barbecue! There are even sides, live fire cocktails and “So Sweet My Teeth Hurt” desserts, all made over fire.

Christian provides a detailed introduction explaining the basics of setting up your grill, what fuel to use, and how to get the best from your cooking with hacks and tips for making the best fires, including “crazy mega-awesome fires”. You’ll be “Grilling in the Name Of” in no time! (more…)

Out-n-In Burger

Out-n-In Burger

Out-n-In Burger excerpted from Eitan Eats the World. Copyright © 2022 by Eitan Bernath. Photography Copyright © 2022 by Mark Weinberg.

Eitan Eats the World: New Comfort Classics to Cook Right Now: A Cookbook by Eitan Bernath

Every time twenty-year-old Eitan Bernath tastes something, he immediately thinks, How can I make this myself? From burgers to beer bread, tacos to (mushroom) cheesesteaks, and every kind of potato preparation you can imagine, Eitan has obsessively created and recreated all the amazing flavours and textures he loves, and shares them with infectious energy and insatiable curiosity for millions of fans across social media.

In Eitan’s debut cookbook, he channels his high-energy passion for all things delicious into eighty-five inventive and approachable recipes, paired with mouthwatering photography. They range from new twists on comfort food and classics (PB&J Pancakes, Double Grilled Cheese with Blueberry-Thyme Jam, Bourbon Brown Butter Chocolate Chunk Cookies) to his versions of dishes from around the world (Green Shakshuka, Chicken Kathi Roll, Beef Souvlaki) that he has meticulously studied with friends, neighbours, and other chefs. (more…)