Family Recipes, Good Cheap Eats, Essential Emeril, Southwestern Cuisine, & More | Cooking Reviews, October 15, 2015

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Debuter Adams’s cake recipes are unlike any you’ll find in similar cookbooks; Fisher’s guide to easy, everyday cooking; Lagasse’s latest shares his secrets to success; Webster’s enthusiasm for all things Maple is infectious

Cooking | Best Sellers, October 2015

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From Cake My Day! and Trisha’s Table to Everyday Detox and The Plantpower Way

A Taste of Zahav: A World of Israeli Cooking | RA Crossroads

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Zahav is destined to be stained with olive oil, dog-eared within a year, and become the source of the “secret family recipe” for hummus and beet salad.

Chefs Bittman, Boyle, Elliot, Ottolenghi, Ronnen, & Others | Cooking Reviews, September 15, 2015

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Bittman’s unconventional cookbook can help proficient cooks develop ideas, MasterChef Elliot’s hearty, classic dishes, Ottolenghi’s latest will challenge readers, Solomonov writes candidly about personal struggles and professional breakthroughs.

Let Them Build Cake: The Best Resources for Baking and Making Gingerbread Houses and Beyond

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It’s time to revive a classic holiday centerpiece: the gingerbread house. This roundup features a range of holiday baking and decorating projects suitable for all ages and skill levels. Supplementary videos and web resources will guide you toward additional recipes and tutorials.

Satisfy Hunger with Clean Eating, Yogurt Culture, Green + Grains | Cooking Reviews, February 15, 2015

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An eye-opening Bar Tartine; Yogurt Culture belongs in most all collections; Vetri continues to please with exceptional Italian cuisine; clean eating and lifestyle tips; an accessible take on leafy, grainy dishes.

Trends, Traditions, Tastes: Middle Eastern Cooking | Collection Development, July 2015

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Emphasizing recency and broad appeal, this list of materials will meet the practical needs of cooks and provide signposts for readers who’d like to contextualize their Middle Eastern cooking through additional study. The recommended DVDs highlight differences in how foods are prepared and eaten in the Middle East versus the United States and touch on heated debates regarding the origins of popular foods.

The Voyager Mission, Evolutionary Theory, Recipes for Baking Bread | Science & Technology Reviews, February 1, 2015

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Bell recaps Voyager’s surprising discoveries; typographical errors aside, Eldredge presents an attractive book with superb images; Hever promotes a plant-based diet; home bakers will savor Bread.

Cookbooks from the Days, Food52’s Miglore, New Voice Siddiqi, & Others | Cooking Reviews, January 2015

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A charming follow-up from married business owners Cheryl and Griffith Day, vegetarians and flexitarians will find plenty to love in Forte’s latest, Miglore offers a treat for readers who enjoy casual gourmet food, Siddiqi gives a polished debut.

International Salads, Wild Mushrooms, Honey, Oatmeals, Jam & Marmalade | Cooking Reviews, December 2014

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Butcher’s latest is a great gift for salad lovers; soulful Southern foods that will have readers’ stomachs rumbling; notably inventive variations on marshmallows, nougat, and Turkish delight; a welcoming and unintimidating mushroom book.