The Cookbook Shelf

The Betty Crocker Cookbook, 13th Edition
Betty Crocker, author
Harvest
c/o HarperCollins Publishers
www.harpercollins.com
9780358408581, $32.50, HC, 704pp

https://www.amazon.com/Betty-Crocker-Cookbook-13th-Everything/dp/035840858X

Synopsis: For the past 100 years, Betty Crocker has helped generations of A= merican home cooks, and this is the cookbook that they've come to trust. Th=
is newly revised and expanded 13th edition of the "Betty Crocker Cookbook" =
is radically refreshed and made with busy families in mind, with more than = 375 exclusive, new, and on-trend recipes. Look for 5-ingredient, air fryer,=
multicooker, and slow cooker recipes throughout, plus ways to use up your = on-hand ingredients, dependable cooking guides, and much, much more. For th=
e health-conscious, you'll find a new veggie-forward chapter, plus gluten-f= ree and vegan recipes, with full nutritional info for all of the 1300+ reci= pes.

Perfect for makers of any cooking level, this foundational culinary volume = offers an introduction to basic kitchen tools and staples plus charts for c= ooking times and storage, measurement conversions, as well as inspirations =
to be creative in your cooking. It's everything a home cook needs for confi= dent cooking and baking at your fingertips, with chapters on appetizers and=
salads, cookies, cakes, and desserts, and all eating occasions in between.

Critique: Beautifully and informatively illustrated throughout and now in a=
durable, lay-flat, book format, this new 13th edition of "The Betty Crocke=
r Cookbook, 13th Edition: Everything You Need to Know to Cook Today" is a c= ore addition to personal, professional, family, and community library cookb= ook collections. It should be noted that it is also readily available for t=
he family cook in a digital book format (Kindle, $16.99).

Editorial Note: Betty Crocker (https://www.bettycrocker.com) is dedicated t=
o showcasing innovative new ways to make delicious simple through reliably = tasty and intuitive kitchen solutions. With more than 75 million cookbooks = sold since 1950, Betty Crocker continues to connect with makers everywhere.

Easy Plant-Based Cooking for Two
Lei Shishak
Skyhorse Publishing, Inc.
307 West 36th Street, 11th Floor, New York, NY 10018
www.skyhorsepublishing.com
9781510772083, $26.99, HC, 232pp

https://www.amazon.com/Easy-Plant-Based-Cooking-Two-Delicious/dp/1510772081

Synopsis: With the publication of "Easy Plant-Based Cooking for Two: Delici= ous Vegan Recipes to Enjoy Together", professional chef Lei Shishak shares =
80 extraordinarily delicious meat-free recipes for pairs. From morning beve= rages to baked goods, breakfast to lunch, mid-day snacks to sides, dinner t=
o dessert, this book is a must-have for plant-forward enthusiasts, plant-ba= sed dieters, vegans, veg-curious, and anyone in between!

All 80 palate pleasing, appetite satisfying recipes are perfectly portioned=
for two but can also work for larger households where varied eating prefer= ences often exist. Small-batch cooking isn't complicated or restrictive. It=
cuts down on waste (and waist!) and leads to greater variety in meals.

The thoroughly 'kitchen cook friendly' recipes range from a Kiwi Kale Smoot= hie; Nut and Seed Granola; Blackberry Thyme French Toast; Shaved Brussels S= prouts Salad; and Mushroom P=C5=B8te en Baguette; to Sweet Potato Tacos; Se= same Soba Bowl; Rye Raisin Scones; Chocolate Layer Cake -- and more!

"Easy Plant-Based Cooking for Two" will help you make delicious sweet and s= avory plant-based recipes in just the right quantities. So whether you're n= ewly married, flying solo, BFFs, roommates, empty-nesters, or one in a larg=
e crowd, get ready to say goodbye to endless leftovers and hello to a new, = delicious plant-based dish every day.

Critique: Profusely illustrated throughout with full page color photography=
of finished dishes, "Easy Plant-Based Cooking for Two: Delicious Vegan Rec= ipes to Enjoy Together" will have a very special and particular appeal to v= egans, vegetarians, and anyone with an interest in seaonsal dishes for seas= onal menus. While highly recommended for personal, professional, and commun= ity library cookbook collections, "Easy Plant-Based Cooking for Two: Delici= ous Vegan Recipes to Enjoy Together" is an especially culinary pleasure to = simply browse through one inspiring recipe after another.

Editorial Note: Lei Shishak (www.leishishak.com) is the author of numerous = cookbooks including: Beach House Dinners, Beach House Brunch, Farm-To-Table=
Desserts, and Beach House Baking. She received her culinary training at th=
e CIA in New York and holds a certificate in Plant-Based Nutrition from the=
T. Colin Campbell Center for Nutrition Studies. After heading pastry kitch= ens at notable LA and Orange County restaurants, Lei founded Sugar Blossom = Bake Shop in San Clemente, California, and has been featured in People, Riv= iera Magazine, Sunset Magazine, Los Angeles Daily News, Orange County Regis= ter, KTLA Morning News, PBS, and many more media outlets. She can be follow=
ed on Instagram @leishishak

Supper: Recipes Worth Staying in For
Flora Shedden
Hardie Grant Books
https://www.hardiegrant.com/us/books
c/o Chronicle Books
680 Second Street, San Francisco, CA 94107
www.chroniclebooks.com
9781784885274, $32.50, HC, 224pp

https://www.amazon.com/Supper-Recipes-Staying-Flora-Shedden/dp/1784885274

Synopsis: "Supper" is a truly impressive compendium of Flora Shedden's best= -loved recipes for transforming the often-mundane dining-in experience into=
something worth staying in for.

Featuring over 100 delicious and thoroughly kitchen cook friendly recipes, = "Supper" also includes sample menu suggestions, drink ideas and practical g= uidance on how to make the most of leftovers. "Supper" also shows home cook=
s how to elevate even the most ordinary dinners at home, into something joy= ful and celebratory.

Critique: Beautifully, profusely, and inspiringly illustrated throughout wi=
th full color photography of finished dishes, "Supper: Recipes Worth Stayin=
g in For" will enable even the most novice of kitchen cooks to create meals=
and menus that would rival any 5 star restaurant. While a magnificent and = unreservedly recommended addition to personal, professional, and community = library cookbook collections, it should be noted that "Supper: Recipes Wort=
h Staying in For" is also available in a digital book format (Kindle, $9.99=
).

Editorial Note: Flora Shedden (https://www.florashedden.com) is the author =
of Aran, a book based on her bakery of the same name, which focuses on qual= ity and seasonality in baking and cooking. The bakery sells out daily and h=
as been listed in multiple food guides including Scotland the Best and both=
the Telegraph and Olive Magazines guide to the best bakeries in the UK. Fl= ora opened her second shop LON Store in 2020. Specializing in good quality = local ingredients and excellent store cupboard staples from some of the bes=
t independent producers in the UK it has been a huge hit with locals and vi= sitors alike. Its main aim as a store it to inspire people to cook locally = and seasonally.

The Sustainable Mediterranean Diet Cookbook
Serena Ball MS RD, author
Deanna Segrave-Daly, author
BenBella Books
www.benbellabooks.com
9781637741542, $28.95, 288pp

https://www.amazon.com/Sustainable-Mediterranean-Diet-Cookbook-Healthy/dp/1= 637741545

Synopsis: "The Sustainable Mediterranean Diet Cookbook: More Than 100 Easy,=
Healthy Recipes to Reduce Food Waste, Eat in Season, and Help the Earth" b=
y culinary experts Serena Ball and Deanna Segrave-Daly is a comprehensive g= uide to getting the most from this incredible regimen, with 10 steps to a m= ore eco-friendly kitchen including helpful guidance on more sustainable ing= redient choices, energy-saving cooking methods, smarter storage, and food w= aste reduction. Even making a few of these small changes can add up to a bi=
g impact on the health of the planet.

"The Sustainable Mediterranean Diet Cookbook" is a compendium of recipes ra= nging from Tahini Swirl Yogurt Parfait with Grapes; Broiled Halloumi with M= int Cucumber Salad; Mascarpone Scrambled Eggs with Carrot Bacon; and Turkis=
h Tomato Flatbread; to Falafel with Pickled Herb Spread; Smoked Seafood Far=
ro Risotto; North African Chicken Couscous Bowls; Parsley Pistachio Beef Bu= lgur Koftas; Baklava Frozen Yogurt Bark; and Olive Oil Polenta Berry Cakes.

Each showcased recipe includes detailed nutritional information, as well as=
helpful ingredient substitutions, prep tips, and time-saving suggestions. = Each recipes was triple-tested by real home cooks and are adaptable for glu= ten-free, dairy-free, egg-free, nut-free, vegetarian and vegan lifestyles. = Meat and seafood lovers will also find approachable ways to make more eco-c= onscious choices.

Critique: An impressive culinary resource for a climate-friendly menu, and = profusely illustrated throughout with full-color photographs throughout, "M= ore Than 100 Easy, Healthy Recipes to Reduce Food Waste, Eat in Season, and=
Help the Earth" is a welcome compendium of palate pleasing, appetite-satis= fying, environmentally compatible recipes that are thoroughly 'kitchen cook=
friendly' in both organization and presentation. While "The Sustainable Me= diterranean Diet Cookbook" is highly recommended for personal, professional=
, and community library cookbook collections, it should be noted for person=
al reference that it is also available in a digital book format (Kindle, $1= 2.99).

Editorial Note: Both Serena Ball, MS, RD, and Deanna Segrave-Daly, RD, have=
over 20 years of culinary nutrition experience and have dedicated their ca= reers to helping people make delicious and nutritious meals. Together, they=
are the authors of "The 30-Minute Mediterranean Diet Cookbook", and the "E= asy Everyday Mediterranean Diet Cookbook".They have a website at www.teaspo= onofspice.com and do weekly live-stream recipe demonstrations on their Face= book page, Teaspoon of Spice.

Good Mornings: 50 Delicious Recipes to Kick Start Your Day
Deborah Kaloper, author
Mark Roper, author
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922417916, $19.95, HC, 144pp

https://www.amazon.com/Good-Mornings-Delicious-Recipes-Start/dp/1922417912

Synopsis: Brunch is often something decadent that should be reserved for la=
zy weekends. But what if brunch could be an everyday treat without the indu= lgence? "Good Mornings: 50 Delicious Recipes to Kick Start Your Day" is ful=
l of delicious options that are as good for you as they are palate pleasing=
and appetite satisfying.

Featuring gorgeous, simple recipes, the dishes comprising "Good Mornings: 5=
0 Delicious Recipes to Kick Start Your Day" are all refined-sugar free, mos= tly vegetarian, and packed with vegan, dairy-free, and gluten-free options.=
With chapters focusing on fruits, vegetables, drinks, baking, eggs, and gr= ains, there's no reason every morning shouldn't be a Good Morning!

Critique: Beautifully and profusely illustrated throughout with full page c= olor photographs of finished dishes, "Good Mornings: 50 Delicious Recipes t=
o Kick Start Your Day", with its recipes ranging from Espresso Chia Pudding=
with Espresso Cacao Sauce; to Veggie Hash with Fried Eggs & Coriander Sals=
o, to Cherry Goji Berry Smoothie, will prove to be an especially appreciate=
d addition to personal, family, professional, and community library cookboo=
k collections.

Editorial Note #1: Deborah Kaloper (https://www.deborahkaloper.com) is a Ca= lifornia-raised, Melbourne-based food writer, chef, former pastry chef, and=
now sought-after food stylist. Deb works daily with the best photographers=
, chefs, and writers, spending her downtime perfecting her tortillas. She h=
as previously authored Ramen-topia and Taco-topia, both published by Smith = Street Books.

Editorial Note #2: Mark Roper (http://markroperphotography.com) is a Melbou= rne-based lifestyle, travel, food, and interiors photographer. He has colla= borated with publications such as Vogue Living, Conde Nast Traveller, Belle=
, Gourmet Traveller, Delicious, Habitus, and Country Style, while also work= ing with top brands, architects, and restaurants including Aesop, Williams = Sonoma, Chobani, Hostplus, and Dinner by Heston.

The Joy of Chocolate
Paul A. Young
Kyle Books
c/o Octopus Publishing
236 Park Avenue, New York NY 10017
http://www.kylebooks.com
9780857839909, $34.99, HC, 208pp

https://www.amazon.com/Joy-Chocolate-Recipes-Stories-Wonderful/dp/085783990=
X

Synopsis: Written and compiled by Paul A. Young, one of the UK's most celeb= rated master chocolatiers, and a presenter on the BBC2 TV series The Sweet = Makers, "The Joy of Chocolate" is an instructive guide showcasing how to ma=
ke delicious chocolates from scratch in your own kitchen.

This delightfully decadent compendium of recipes and stories is a kind of l= ove letter to chocolate as it presents the very fundamentals of what is cho= colate, how to taste and buy chocolate, achieving a world-class shine and b= lending flavor like a professional. "The Joy of Chocolate" explains everyth= ing clearly and with creativity, so that by the end of the book, anyone fro=
m a beginning novice to a confident and experience cook will be able to mak=
e the very best chocolate recipes.

Critique: Beautifully illustrated with full page color photography, "The Jo=
y of Chocolate" is a dedicated chocolate lover's delight from first page to=
last. The recipes are 'kitchen cook friendly', the commentaries informativ=
e, and "The Joy of Chocolate" covers such diverse and relevant subjects as = branding/advertising/packaging; eating/tasting etiquette; festivals/rituals= /celebrations. Of special note is the section denoting 21 of the very best = chocolate recipes. While also available in a digital book format (Kindle, $= 14.99), this hardcover volume is an especially recommended for personal and=
community library cookbook collections.

Editorial Note: Paul A Young (https://www.paulayoung.co.uk) is a ground-bre= aking and inspirational chocolatier who is at the forefront of the British = chocolate scene. Trained as a chef before moving into the world of chocolat=
e, Paul's cutting-edge creativity has won him numerous awards and led to hi=
m being ranked among the world's best chocolatiers. In 2014, the Internatio= nal Chocolate Awards named Paul Outstanding British Chocolatier. Paul's ded= ication to his craft, his personality and his experimental creativity shine=
through in the quality of his chocolates and through the style of his beau= tiful boutique chocolateries.

The Mediterranean Migraine Diet
Alicia Wolf, author
Shin C. Beh, author
West Margin Press
https://www.westmarginpress.com
9781513134925, $44.49, HC, 240pp

https://www.amazon.com/Mediterranean-Migraine-Diet-Science-Based-Transform/= dp/1513134922

Synopsis: Co-authored by Alica Wolf (the healthy living blogger and creator=
of TheDizzyCook.com) and neurologist Dr. Shin Beh, "The Mediterranean Migr= aine Diet: A Science-Based Roadmap to Control Symptoms and Transform Brain = Health" is a unique cookbook and lifestyle guide that provides migraine pat= ients with a dietary roadmap to control attacks and radically transform hea= lth. Based on the popular Mediterranean diet, this eating plan goes a step = beyond migraine elimination diets to help people living with migraine expan=
d their palette of ingredients.

The co-authors (who are patient and doctor in real life), teamed up to prov= ide not only a cookbook, but a science-based guide to eating well, adapting=
the heart- and brain-healthy Mediterranean diet specifically for people li= ving with migraine to help control their symptoms. Alicia shares her own jo= urney with vestibular migraine and how she healed herself through the foods=
she cooked. Dr. Beh adds scientific information to bolster her delicious r= ecipes.

"The Mediterranean Migraine Diet: A Science-Based Roadmap to Control Sympto=
ms and Transform Brain Health" features: Ten tips for eating a Mediterranea= n-style diet; Typical migraine food triggers and how to adapt them to the M= editerranean diet; Instructions for curating a migraine-friendly pantry; In= formation on how to shop for and cook with specific brain-friendly ingredie= nts; More than 70 healthy and delicious recipes organized by food type; Mig= raine-friendly meal plans and tips for making meals ahead; Tips and tricks = for customizing dishes for special diets and personal migraine triggers

Critique: Beautifully and profusely illustrated throughout with full color = photos of finished dishes, "The Mediterranean Migraine Diet: A Science-Base=
d Roadmap to Control Symptoms and Transform Brain Health" will prove to be =
of special interest and value to readers with an interest in dealing with m= igraine headaches through their diet. Also available in a paperback editon = (9781513134918, $27.99) and in a digital book format (Kindle, $11.49), and = comprised of insightful information coupled with palate pleasing and appeti=
te satisfying dishes, "The Mediterranean Migraine Diet: A Science-Based Roa= dmap to Control Symptoms and Transform Brain Health" is especially and unre= servedly recommended for personal, family, and community library cookbook c= ollections.

The Fast Five: Shortcuts to Deliciousness
Donna Hay
4th Estate
c/o HarperCollins Publishers
www.harpercollins.com
9781460762875, $40.00, HC, 272pp

https://www.amazon.com/Fast-Five-Donna-Hay/dp/1460762878

Synopsis: From culinary expert and cookbook author Donna Hay, "The Fast Fiv=
e: Shortcuts to Deliciousness" is all about taking your favorite recipes an=
d re-imagining them in faster, more delicious ways.

All-time classics and old stand-bys ranging from lasagne, to pasta, to taco=
s and more -- are reinvented with midweek twists which focus on cutting dow=
n time and upgrading flavor. Weekly go-tos are given a new lease on life, a=
s Donna takes tried-and-tested recipes and gives them a fresh new twist. Fo=
r example, the weekly taco night moves from straight out-of-the-box ready-m= ade to fresh and delicious fit-for-a-restaurant, with five flavourful varia= tions made inclusive for all tastes and preferences. With fresh salsas and = sides, a fully-fledged feast comes fresh to the table in minutes.

Whether looking for ways to improve on on favourites or for a total kitchen=
refresh, "The Fast Five" showcases new fast new fabulous flavor combinatio=
ns -- all done without ever straying from any repertoire of go-to menu choi= ces. The culinary compendium that is "The Fast Five" is comprised of fast, = delicious recipes for dishes made in ways never before tried.

Critique: Beautifully, prolifically, and deliciously illustrated throughout=
with full color photography, "The Fast Five: Shortcuts to Deliciousness" i=
s an extraordinary and thoroughly 'kitchen cook friendly' source book for m= enu planning drawing upon a quick and easy approach to cooking meals for an=
y and all dining occasions. Simply stated, "The Fast Five: Shortcuts to Del= iciousness": is especially and unreservedly recommended for personal, profe= ssional, family and community library cookbook collections.

Editorial Note: Donna Hay (https://www.donnahay.com.au) is Australia's favo= rite and most trusted home cook, a household name, and an international foo= d-publishing phenomenon. Donna's 27 books have been translated into 10 diff= erent languages, and her television cooking shows have brought her signatur=
e style to life for viewers in more than 14 countries. In Australia, her re= cent books have dominated the bestseller charts, with Fresh and Light (2012=
), The New Classics (2013), Life in Balance (2015) and Basics to Brilliance=
(2016). Her food range is stocked in supermarkets nationally.

Listen To Your Vegetables
Sarah Grueneberg, author
Kate Heddings, author
Harvest
c/o HarperCollins Publishers
www.harpercollins.com
9780358647119, $45.00, HC, 432pp

https://www.amazon.com/Listen-Your-Vegetables-Italian-Inspired-Recipes/dp/0= 358647118

Synopsis: "Listen To Your Vegetables: Italian-Inspired Recipes for Every Se= ason" is incredible exploration of seasonal produce with which James Beard = Award - winning and Top Chef finalist chef Sarah Grueneberg offers insights=
, techniques, and recipes to truly get the best out of your vegetables in t= erms of how and when to shop for, cook, season, and seamlessly incorporate = potatoes, squash, beans, greens, mushrooms, peppers, and more.

Each of the effectively illustrated 15 chapters focuses on a vegetable (or = fruit, depending on your definition) so they can take center stage, plus on=
e devoted entirely to pastas, drawing on Sarah's long love affair with Ital= ian cooking and the methods that she uses at her renowned restaurant, Monte= verde.

This elemental cookbook celebrating seasonal produce offers more than 180 i= mpressive yet surprisingly achievable recipes, including:

Shaved Mushroom and Celery Salad with Truffle Vinaigrette (#thatsaladtho) Grilled Japanese Sweet Potatoes with Honey Butter and Pimenton
Carrot and Lamb Merguez Sausage Lasagna

There is also an indispensable section devoted to tips and techniques, unde=
r the heading "Get It Get It" -- an expression Sarah uses in her kitchen wh=
en things are coming together perfect. With planned menus drawing from "Lis= ten to Your Vegetables", even the most carnivorous of family chefs will be = inspired to 'elevate their vegetable game'.

Critique: Enhanced throughout with useful and interesting commentaries, "Li= sten To Your Vegetables: Italian-Inspired Recipes for Every Season" is thor= oughly 'kitchen cook friendly' in organization and presentation, making it =
an ideal and unreservedly recommended acquisition for personal, family, pro= fessional, and community library Italian Ethnic & Vegetarian/Vegan cookbook=
collections.

Editorial Note #1: Sarah Grueneberg (https://en.wikipedia.org/wiki/Sarah_Gr= ueneberg) is an American chef who is head chef and owner of Monteverde Rest= aurant & Pastificio in Chicago. While executive chef at Spiaggia, she held =
a Michelin star for three years. In 2017, she was named the 2017 Best Chefs=
in the Great Lakes at the James Beard Foundation Awards. Grueneberg came s= econd in the ninth season of Top Chef; and she also appeared on the first s= eason of Iron Chef Gauntlet.

Editorial Note #2: Kate Heddings (https://www.foodandwine.com/author/kate-h= eddings) is an experienced food writer and editor with a deep understanding=
of chefs, restaurants and recipes. She was a food editor at Food & Wine fo=
r over 17 years, during which time she got to eat and drink all over the US=
.. She has also authored 3 cookbooks.

Forever Beirut
Barbara Abdeni Massad
Interlink Books
c/o Interlink Publishing Group
46 Crosby Street, Northampton, MA 01060-1804
www.interlinkbooks.com
9781623718534, $35.00, HC, 256pp

https://www.amazon.com/Forever-Beirut-Recipes-Stories-Lebanon/dp/1623718538

Synopsis: Beirut, once nicknamed "Paris of the East," is the capital of Leb= anon. It is arguably the culinary capital of the Arab world, with an unmatc= hed cuisine that has ancient roots and is influenced by a number of civiliz= ations and cooking styles, including Arab, Turkish, and French. It is one o=
f the oldest cities in the world and one of the most cosmopolitan and relig= iously diverse in the region. Situated on the Mediterranean coast and flank=
ed by the majestic Mount Lebanon, it boasts an abundance of flavorful ingre= dients and spices, including whole grains, fruits, vegetables, and seafood.

Compiled by renowned Lebanese chef and award-winning cookbook writer and ph= otographer Barbara Abdeni Massaad, "Forever Beirut: Recipes and Stories fro=
m the Heart of Lebanon" showcases a collection of 100 easy-to-prepare recip=
es that celebrate Beirut's rich culinary heritage, its resilience, and heal= ing power. Comprised of stories and anecdotes about the customs, food, peop= le, and traditions, along with sections for soups, salads, breads and savor=
y pastries, mezze, kibbeh, grilling, main dishes, pickles and preserves, an=
d sweets, it is Barbara's way of honoring the city of her childhood, her dr= eams, her Lebanese family kitchen, and the food that roots her.

Critique: Profusely and beautifully illustrated throughout with full color = photographs "Forever Beirut: Recipes and Stories from the Heart of Lebanon"=
is a delight to simply browse through one page at a time. Fun to create me= nus incorporating authentic Lebanese cuisine, "Forever Beirut" will have a = very special appeal for anyone who enjoys healthful and delicious Middle Ea= stern dishes. Simply stated, "Forever Beirut" is a very special and unreser= vedly recommended addition to personal, professional, family and community = library ethnic cookbook collections.

Editorial Note: Barbara Abdeni Massaad is a Lebanese food writer, TV host, = and cookbook author. She is the author of Soup for Syria, Man'oushe, and Mo= uneh, which won the Gourmand Cookbook Award and the International Academy o=
f Gastronomy Award. She is also a founding member of Slow Food Beirut.

Palestine on a Plate: Memories from My Mother's Kitchen
Joudie Kalla
Interlink Books
c/o Interlink Publishing Group
46 Crosby Street, Northampton, MA 01060-1804
www.interlinkbooks.com
9781566560696, $35.00, HC, 240pp

https://www.amazon.com/Palestine-Plate-Memories-Mothers-Kitchen/dp/15665606=
91

Synopsis: "Palestine on a Plate: Memories from My Mother's Kitchen" is a ce= lebration of genuine Palestinian cuisine, cooked with the ingredients that = culinary author Joudie Kalla's mother and grandmother use, and that their g= randmothers used before them.

Drawing upon the beautifully showcases recipes comprising, "Plaestine on a = Plate, anyone can now experience the wonderful flavors of Palestine through=
zingy fattet hummus (tangy yoghurt, chickpeas and hummus, served over toas= ted pita bread and drizzled in buttered pine nuts), satisfyingly spiced mak= loubeh (an upside down spiced rice dish with lamb neck and fried eggplant),=
eggplant and zucchini stuffed full with spiced and herbed lamb, and sublim= ely decadent awameh (honey dumplings) all accompanied by fresh mint tea and=
white coffee (not actually coffee at all, but a refreshing mix of water, o= range blossom water and sugar).

Colorful, stunning photography evoking the vibrancy and romance of the coun= try, along with inherently interesting commentaries on each dish, will brin=
g Palestine cuisine into the home and onto the table for even the most novi=
ce of kitchen cooks. Fun to browse through, ideal for menu planning, "Pales= tine on a Plate: Memories from My Mother's Kitchen" is a particularly recom= mended addition to personal, family, professional, and community library Et= hnic cookbook collections. It should be noted that "Palestine on a Plate: M= emories from My Mother's Kitchen" is also available in a paperback format (= 9781623719395, $25.00) and in a Flexibound edition (9780711245280, $39.94 A= mazon).

Editorial Note: Joudie Kalla (https://en.wikipedia.org/wiki/Joudie_Kalla) i=
s a Palestinian-British chef and food writer. She is also the author of "Ba= ladi: A Celebration of Food from Land and Sea" (2018).

Latin American Street Food
Sandra A. Gutierrez
University of North Carolina Press
116 South Boundary Street, Chapel Hill, NC 27514-3808
https://uncpress.org
9781469672564, $25.00, PB, 368pp

https://www.amazon.com/Latin-American-Street-Food-Argentina/dp/1469672561

Synopsis: From tamales to tacos, food on a stick to ceviches, and empanadas=
to desserts, with the publication of "Latin American Street Food: The Best=
Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina"=
cookbook author Sandra A. Gutierrez takes kitchen cooks on a kind of tasti=
ng tour of the most popular and delicious culinary finds of twenty Latin Am= erican countries, including Mexico, Cuba, Peru, and Brazil, translating the=
m into 150 easy recipes for the home kitchen. These exciting, delectable, a=
nd accessible foods are sure to satisfy everyone.

Sharing fascinating culinary history, fun personal stories, and how-to tips=
, Gutierrez showcases some of the most recognized and irresistible street f= oods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvad= orian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpe= cted dishes sure to become favorites, such as Costa Rican Tacos Ticos, Braz= ilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrate=
d, "Latin American Street Food" includes a list of sources for ingredients.

Critique: Fully authentic, this impressive compendium of Latin American str= eet vendor cuisine is thoroughly 'kitchen cook friendly' in organization an=
d presentation. A delight to simply browse through and inspiring to plan me= nus with, "Latin American Street Food: The Best Flavors of Markets, Beaches=
, and Roadside Stands from Mexico to Argentina" is a very special and highl=
y recommended addition to personal, family, professional, and community lib= rary Ethnic cookbook collections. It should be noted for personal use that =
it is also readily available in a digital book format (Kindle, $9.99).

Editorial Note: Sandra A. Gutierrez (https://www.facebook.com/sandralatinis= ta), who grew up in the United States and Guatemala, is a food writer, culi= nary instructor, and recipe developer. She is also the author of "The New S= outhern-Latino Table: Recipes That Bring Together the Bold and Beloved Flav= ors of Latin America and the American South".

Live Life Keto
Jennifer Banz
BenBella Books
www.benbellabooks.com
9781637741528, $28.95, PB, 300pp

https://www.amazon.com/Live-Life-Keto-Low-Carb-Lifestyle/dp/1637741529

Synopsis: Keto is a low-carbohydrate, high-fat diet mainly used for weight = loss in adults, but can also be a Ketogenic diet -- a special diet for trea= ting epilepsy, mostly in children. The benefits of the keto diet are well e= stablished: It's proven to lower insulin levels, increase metabolism, and c= ontrol hunger. For many of us, though, it can be intimidating to start -- a=
nd extremely difficult to stay on plan.

With the publication of "Live Life Keto: 100 Simple Recipes to Live a Low-C= arb Lifestyle and Lose the Weight for Good", Jennifer Banz (a certified lif=
e coach and the founder of the popular blog Low Carb with Jennifer), reveal=
s that she has not only lost 50 pounds with keto, but has also helped hundr= eds of people in her private program do the same with her simple 5 "fail-st= ops" to keto success. "Live Life Keto" shows how to change your mindset so = you can stay compliant with keto and reap the rewards -- weight loss, reduc=
ed cravings, increased energy, and more.

Profusely and beautifully illustrated throughout with full-color photograph=
s, "Live Life Keto" shares a huge variety of delicious, uncomplicated recip=
es the whole family can enjoy, including: Energizing breakfasts like Cinnam=
on Crunch Bread, Biscuits and Sausage Gravy, and Blueberry Noatmeal; Hearty=
soups, stews, and chowders including Steak and Fauxtato Soup, Tikka Masala=
Soup, and Ground Beef Ramen; Power lunches such as Sloppy Joe-Stuffed Port= obellos and Meal-Prep Bang Bang Chicken; and Crowd-pleasing appetizers like=
Philly Cheesesteak-Loaded Jicama Fries and Slow-Cooker Spinach Artichoke D= ip.

Also featured are: Quick dinners such as Taco Cornbread and Parmesan-Cruste=
d Salmon; Satisfying sides like Coconut Cauliflower Rice and Butter-Roasted=
Cabbage Steaks; Craveable desserts like Chocolate Chip Protein Bars and Wh= ite Chocolate Macadamia Cranberry Cookies; Essential low-carb condiments in= cluding sauces, spice rubs, dressings, and jams.

With a focus on ingredients that are easy to find at any grocery store, plu=
s tried-and-true advice to help you live keto for life, "Live Life Keto wil=
l become an indispensable companion on a journey to optimal health.

Critique: Impressively and thoroughly 'kitchen cook friendly' in organizati=
on and presentation, "Live Life Keto: 100 Simple Recipes to Live a Low-Carb=
Lifestyle and Lose the Weight for Good" is informative enhanced with the i= nclusion of a one page Metric Conversion chart and a six page Index. With a=
special appeal to anyone with an interest in low carb diets, law carbohydr= ate diets, and weight loss/control recipes, "Live Life Keto" is unreservedl=
y recommended as an essential addition to personal, professional, and commu= nity library cookbook collections. It should be noted that "Live Life Keto"=
is also available in a digital book format (Kindle, $12.99).

Editorial Note: Jennifer Banz is a dedicated blogger and lover of keto. She=
shares her experience with her loyal followers on her Facebook page Low Ca=
rb Recipes with Jennifer, on her Youtube channel under the same name, and o=
n her popular recipe blog at www.JenniferBanz.com

The King Arthur Baking School
King Arthur Baking Company
The Countryman Press
c/o W. W. Norton & Company
500 Fifth Avenue, New York, NY 10110
www.countrymanpress.com
9781682686157, $45.00, HC, 416pp

https://www.amazon.com/King-Arthur-Baking-School-Lessons/dp/1682686159

Synopsis: Baking is a culinary craft, one that has been celebrated by King = Arthur Baking Company for more than two centuries. Their cookbook, "The Kin=
g Arthur Baking School: Lessons and Recipes for Every Baker" reflects a cur= riculum that has been honed and refined over the years, with instructors wh=
o are experts not just at baking, but at teaching baking. The recipes, note=
s, instructive photographs, and thoughtfully organized chapters here reflec=
t this depth of experience.

From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cooki=
es to Cake, readers gain confidence as they play in the kitchen and build n=
ew skills. King Arthur's unique approach is friendly and accessible to all = levels, focusing on the "how" and "why." So much of the magic of baking is = understanding how the ingredients interact, trusting when bread dough is pr= oofed, appreciating how buttercream comes together -- and more!

Critique: Informatively illustrated with the inclusion of 200 color photogr= aphs, "The King Arthur Baking School: Lessons and Recipes for Every Baker" =
is the next best think to enrolling on-site in their school. An ideal textb= ook for 'teach yourself baking' personal studies program, "The King Arthur = Baking School: Lessons and Recipes for Every Baker" is comprehensive and th= oroughly 'user friendly' in organization and presentation -- making it a pa= rticular and unreservedly recommended addition to personal, professional, c= ommunity instructional cookbook collections.

Editorial Note: King Arthur Baking Company (https://www.kingarthurbaking.co=
m) has been a trusted baking resource since 1790, providing expert guidance=
, inspiration, and premium baking products, along with workshops and classe=
s at its two respected baking schools (Vermont and Washington State).

EDITOR'S NOTE:

The Midwest Book Review is an organization of volunteers committed to promo= ting literacy, library usage, and small press publishing. We accept no fund=
s from authors or publishers. Full permission is given to post any of these=
reviews on thematically appropriate websites, newsgroups, listserves, inte= rnet discussion groups, organizational newsletters, or to interested indivi= duals. Please give the Midwest Book Review a credit line when doing so.

The Midwest Book Review publishes the monthly book review magazines "Califo= rnia Bookwatch", "Internet Bookwatch", "Children's Bookwatch", "MBR Bookwat= ch", "Reviewer's Bookwatch", and "Small Press Bookwatch". All are available=
for free on the Midwest Book Review website at www (dot) midwestbookreview=
(dot) com

Anyone wanting to submit books for review consideration can send them to:

James A. Cox, Editor-in-Chief
Midwest Book Review
278 Orchard Drive
Oregon, WI 53575-1129

To submit reviews of any fiction or non-fiction books, email them to Frugal= muse (at) aol (dot) com (Be sure to include the book title, author, publish= er, publisher address, publisher website/phone number, 13-digit ISBN number=
, and list price).

James A. Cox, Editor-in-Chief
Midwest Book Review

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