101 Classic Cookbooks: 501 Classic Recipes. Rizzoli. 2012. 688p. ed. by Marvin J. Taylor & Clark Wolf. photogs. bibliog. index. ISBN 9780847837939. $50. COOKING
This collection, edited by Taylor (director, Fales Lib., New York Univ.) and food consultant Wolf, offers signature recipes from 20th-century classics such as Fannie Farmer’s The Boston Cooking-School Cook Book, James Beard’s American Cookery, and Mark Bittman’s How To Cook Everything . Books are organized chronologically in entries that explain each title’s historical significance and include bibliographic information, images of the first edition, and a list of notable recipes. The book’s second half includes all the recipes, organized by course. Several noted experts provide additional essays and commentary. VERDICT This is an indisputably valuable reference. Essential for cookbook lovers and food historians.
Holmberg, Martha. Modern Sauces: More Than 150 Recipes for Every Cook, Every Day. Chronicle. 2012.256p. index. photogs. ISBN 9780811878388. $35; ebk. ISBN 9780811878388. COOKING
Food writer, editor, and Paris-trained chef Holmberg (Crepes) believes sauces are an integral part of everyday cooking. With these 100-plus recipes, organized by ingredient and method (e.g., Vinaigrettes, Chocolate Sauces), she shows readers that sauce-making doesn’t have to be tedious. In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces that elevate such dishes as Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise and Simple and Delicious Enchiladas. VERDICT Easily Holmberg’s best cookbook to date, this uses delicious recipes—like the outstanding Rice Pudding with Cardamom Meringues, Lime Crème Anglaise, and Chunky Mixed-Berry Coulis—to put essential skills in context.
Pagrach-Chandra, Gaitri. Sugar & Spice: Sweets and Treats from Around the World. Interlink. 2012. 287p. photogs. bibliog. index. ISBN 9781566569170. $35. COOKING
Growing up on sugar plantations, Guyana-born food historian Pagrach-Chandra (Warm Bread and Honey Cake) developed an enthusiasm for sweets that hasn’t waned. Here she explores the history of sugary treats like toffee, truffles, marshmallows, marzipan, and fudge. She shares unique multiethnic confections (e.g., Simple Semolina Halva, Gulab Jamun, Turkish Delight) as well as numerous cookies, tartlets, and small cakes that make great edible gifts or teatime snacks. Readers will need a candy thermometer, but few specialty molds or ingredients. VERDICT This book offers great variety for the novice confectioner and pairs nicely with Michael Krondl’s Sweet Invention.
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The following titles are reviewed in the January 1 print issue. Visit Book Verdict for the full reviews.
Brown, Linda Hinton & Norrinda Brown Hayat. The Brown Betty Cookbook: Modern Vintage Desserts and Stories from Philadelphia’s Best Bakery. Wiley. 2012. 192p. index. photogs. ISBN 9781118144350. $22.99; ebk. ISBN 9781118393598. COOKING
McCartney, Mary. Food: Vegetarian Home Cooking. Sterling Epicure. Apr. 2013. 256p. photogs. index. ISBN 9781454907268. $29.95. COOKING
Puckett, Susan & Clay Langdon. Eat Drink Delta: A Hungry Traveler’s Journey Through the Soul of the South.Univ. of Georgia. Jan. 2013. 296p. photogs. bibliog. index. ISBN 9780820344256. pap. $24.95. COOKING
Rose, Natalia & Doris Choi. The Fresh Energy Cookbook: Detox Recipes To Supercharge Your Life. Skirt!: Globe Pequot. 2012. 240p. photogs. index. ISBN 9780762780860. $29.95. COOKING
Saulsbury, Camilla V. 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood. Robert Rose, dist. by Firefly. 2012. 528p. photogs. index. ISBN 9780778804147. pap. $27.95. COOKING
Shimbo, Hiroko. Hiroko’s American Kitchen: Cooking with Japanese Flavors. Andrews McMeel. 2012. 224p.photogs. index. ISBN 9781449409784. $24.99; ebk. ISBN 9781449425760. COOKING
Wells, Troth. Small Planet, Small Plates: Earth-Friendly Vegetarian Recipes. Interlink. 2012. 256p. photogs. index.ISBN 9781566569125. $35. COOKING