The Cookbook Shelf

Body on Fire Anti-inflammatory Cookbook
Monica Aggarwal, MD
Jyothis Rao, MD
The Book Publishing Company
PO Box 99, Summertown, TN 38483
www.BookPubCo.com
9781570674075, $24.95, PB, 192pp

https://www.amazon.com/Body-Fire-Anti-inflammatory-Cookbook-Disease/dp/1570= 674078

Synopsis: "Body on Fire Anti-inflammatory Cookbook: Your Guide to Eating Pl= ant Foods That Fight Disease" is a companion volume to "Body on Fire" and r= eiterates essential concepts about the nature of inflammation and its relat= ionship to chronic illness, while offering insights into why certain foods = are health-supporting, and provides a how-to-start manual that features an = abundance of easy-to-make recipes.

The main goal is to calm inflammation and reduce the risk of illness. While=
there are multiple steps involved with healing, nutrition should be the fi= rst one to turn to. Combined with a renewed focus on sleep, movement, and a=
n unstressed mind, Drs. Aggarwal and Rao provide natural solutions for rega= ining health. Guidance, encouragement, and sound advice are offered on ever= ything from the best times to eat and which foods affect sleep, exercise, a=
nd outlook to rediscovering the joys of cooking and budget-friendly options=
..

The recipes use minimum amounts of salt and oil, are nutrient-dense as well=
as universally appealing, and deliver a boost to your health with each fla= vorful bite.

Critique: Beautifully illustrated, "Body on Fire Anti-inflammatory Cookbook=
: Your Guide to Eating Plant Foods That Fight Disease" is an ideal compendi=
um of recipes for dishes that will significantly aid in dealing with chroni=
c inflammatory issues of the human body. Each palate pleasing, appetite sat= isfying, kitchen cook friendly recipe results in a quality dish that would = please the epicurean appetites of even the most sophisticated of gourmets. = Absolutely recommended for anyone one having to deal with chronic inflamati= on, "Body on Fire Anti-inflammatory Cookbook: Your Guide to Eating Plant Fo= ods That Fight Disease" is unreservedly recommended for personal, professio= nal, and community library cookbook collections.

Editorial Note #1: Monica Aggarwal, MD, (https://www.drmonicaaggarwal.com) =
is board certified in cardiology, echocardiography, and nuclear cardiology.=
She is focused on educating people about the importance of plant-based nut= rition and its benefits in treating and potentially reversing chronic illne= ss.

Editorial Note #2: Jyothi Rao, MD, has worked in clinical practice since 19= 97. Board certified in internal medicine as well as in anti-aging and regen= erative medicine, she is the medical director of Shakthi Health & Wellness = Center in Maryland. For more information visit her websites at www.drmonica= aggarwal.com and www.raowellness.com

The Food Allergy Baking Book
Kelly Woyhan
Agate Surrey
c/o Agate Publishing
www.agatepublishing.com
9781572843158, $21.95, PB, 176pp

https://www.amazon.com/Food-Allergy-Baking-Book-Nut-Free/dp/1572843152

Synopsis: With the publication of "The Food Allergy Baking Book: Great Dair= y-, Egg-, and Nut-Free Treats for the Whole Family", Kelly Woyan offers mor=
e than 90 timeless, foolproof recipes that are easy to prepare, even for th=
e most novice kitchen bakers. It is an invaluable and delicious resource fo=
r home bakers (and their families) who love sweets and treats -- but have e= gg, nut, and dairy allergies.

These beautifully illustrated recipes are more than delicious enough to be = enjoyed by everyone who craves great baked treats, whether they have food a= llergies or not, but they fill a particular need for families who find baki=
ng at home to be the smartest and safest option to avoid exposure to allerg= ens.

All the traditional baking favorites are included, with chapters devoted to=
the best and tastiest muffins and quick breads, cookies and bars, and all = manner of cakes, pies, crisps, and cobblers. The book also provides practic=
al advice about dealing with classroom and birthday parties, as well as eas=
y ingredient substitution ideas.

Critique: The go-to guide for food-allergy conscious bakers everywhere, "Th=
e Food Allergy Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the=
Whole Family" is unreservedly recommended for personal, professional, and = community library cookbook collections. It should also be noted that it is = available in a digital book format (Kindle, $10.99) as well.

Jazzy Vegetarian
Laura Theodore
The Book Publishing Company
PO Box 99, Summertown, TN 38483
www.BookPubCo.com
9780996547536, $26.95, PB, 224pp

https://www.amazon.com/Jazzy-Vegetarian-Lively-Cuisine-Delicious/dp/0996547= 533

Synopsis: This newly released 10th-anniversary edition of "Jazzy Vegetarian=
: Lively Vegan Cuisine That's Easy and Delicious" is comprised of more than=
120 recipes, features 200 full-color photos, as well as a number of brand-= new recipes and many updated originals. Family cooks will be able to make o= utstanding vegetarian dishes that are easy to prepare. Additionally there i=
s a full range of vegetarian menu ideas for family meals and holiday celebr= ations, with sumptuous photographs of finished dishes and the preparatory s= teps to make them. Culinary author Laura Theodore's distinctive style infus=
es each page and every recipe. The result is a perfect vegetarian oriented = cookbook for anyone starting a plant-based diet, as well as for omnivores w=
ho are on the lookout for exciting new vegan options.

Critique: With a special appeal for those with an interest in gluten free r= ecipes, vegan/vegetarian cooking and menu planning, "Jazzy Vegetarian: Live=
ly Vegan Cuisine That's Easy and Delicious" is a very highly recommended ch= oice for personal, professional, and community library cookbook collections=
..

Editorial Note: Laura Theodore, (https://www.pbs.org/food/chefs/laura-theod= ore), is a PBS celebrity vegan chef, recognized television personality, pod= cast host, and vegan cookbook author. She is co-creator of Jazzy Vegetarian=
and author of six vegan cookbooks including: Easy Vegan Home Cooking, Vega=
n For Everyone, Laura Theodore's Vegan-Ease, Jazzy Vegetarian's Deliciously=
Vegan, Jazzy Vegetarian Classics, and Jazzy Vegetarian. Laura is presently=
the on-camera host and co-producer of the TASTE award-winning television s= how, Jazzy Vegetarian, seen on national Public Television, and she is host =
of Jazzy Vegetarian Radio and The Laura Theodore Podcast.

Good Housekeeping One-Pot Magic
Good Housekeeping, editor
Hearst Home
300 W 57th Street, New York, NY 10019 https://www.hearst.com/magazines/hearst-books
9781950785797, $30.00, HC, 256pp

https://www.amazon.com/Good-Housekeeping-One-Pot-Magic-Wonderful/dp/1950785= 793

Synopsis: With the publication of "Good Housekeeping One-Pot Magic: 180 War=
m & Wonderful Recipes", even the most novice of kitchen cooks can create fa=
st and delicious one-pot meals that take full advantage of all their favori=
te appliances and everyday cookware. Good Housekeeping's tested-til-perfect=
recipes plus appliance and equipment testing notes and care instructions m= akes "Good Housekeeping One-Pot Magic" the ultimate one-pot recipe collecti= on.

With "Good Housekeeping One-Pot Magic" anyone can transform their weeknight=
cooking routine with satisfying recipes utilizing their: AIR FRYER (Medite= rranean Chicken Bowls, Roasted Cauliflower Tacos); CASSEROLE AND SHEET PAN = (Fish Chowder Bake, Stuffed Shells); DUTCH OVEN (Guinness Beef Stew, Coq Au=
Vin Ros, Chicken Curry); INSTANT POT (Brisket with Roasted Red Onions, Pho=
with Chicken); SKILLET (Chicken with Sauteed Apples, Beef and Broccoli); S= LOW COOKER (BBQ Brisket Sandwiches, Curried Butternut Stew).

Each individual recipe comes with variations, meal prep ideas, cooking shor= tcuts, and other useful time-saving tips. Plus the recipes are labeled as v= egan, quick and easy (ready in under 30 minutes!) and family friendly.

Whether you're craving satisfying soups and stews, speedy sheet pan and ski= llet suppers, cozy casseroles or time-saving air fryer and Instant Pot favo= rite, these all-star one-pot wonder recipes will inspire you to serve somet= hing exciting every night that the whole family will love -- and with fewer=
dishes to wash up afterwards!

Critique: With its beautiful full page color photos of finished dishes and = informative foreward by Kate Merke, "Good Housekeeping One-Pot Magic: 180 W= arm & Wonderful Recipes" will prove to be an especially prized addition to = personal, professional, and community library American cookbook collections=
of palate pleasing, appetite satisfying, kitchen cook friendly dishes for = all dining occasions. It should be noted that "Good Housekeeping One-Pot Ma= gic: 180 Warm & Wonderful Recipes" is also readily available in a digital b= ook format (Kindle, $9.99).

Editorial Note #1: Good Housekeeping is a leading lifestyle media brand ins= piring a monthly audience of 58M readers.

Editorial Note #2: Kate Merker (https://katemarkerhome.com) is the Chief Fo=
od Director and oversees the food content appearing in several of Hearst's = top titles, including Good Housekeeping. After attending Yale University, s=
he graduated first in her class at the Culinary Institute of America.

The Shared Kitchen
Claire Scrine
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922417893, $35.00, HC, 256pp

https://www.amazon.com/Shared-Kitchen-Beautiful-Meals-Basics/dp/1922417890

Synopsis: We spend so much of our lives in our kitchens: cooking, cleaning,=
eating. These tasks can be a source of immense joy and satisfaction, espec= ially when shared with others.

With the publication of "The Shared Kitchen: Beautiful Meals Made From the = Basics" food writer and culinary expert Clare Scrine showcases more than 80=
flavorful and creative vegetarian and vegan recipes, photographed across s= hare houses in Meanjin (Brisbane, Australia). In these spaces, housemates n= avigate sharing kitchens, food, and life together.

The food represented in "The Shared Kitchen" is unfussy and flexible, inspi= red by the simple joy of cooking something delicious with what you already = have -- whether it was grown in your garden, bought in bulk at the market, =
or simply discovered at the bottom of the crisper drawer.

Each of the 16 chapters features a common fruit or vegetable ranging from a= pples to zucchinis, showcases new ways to put these staples in the spotligh=
t, and save them ending up in the compost when you have too much to know wh=
at to do with.

Critique: An elegant coffee-table style volume (8.75 x 1.28 x 11.26 inches,=
3.4 pounds), "The Shared Kitchen: Beautiful Meals Made From the Basics" is=
beautifully and profusely illustrated with full color photography througho= ut. An inspirational pleasure to plan menus with dishes ranging from Charre=
d Broccoli Carbonara; Cauliflower, Pickes & Rice Salad with Creamy Herb Sau= ce; Curried Egg & Crisphy Kale Ciabattas; and Cheat's Preserved Lemon & Chi= ckpea Tagine; to Mushroom Meatballs with Harissa Sugo; Smoky Potato & Rosem= ary Bread; Roast Pumpkin with Crunchy Chickpeas, Peanuts & Coconut Cream; a=
nd Silky Strawberry Cheesecake, "The Shared Kitchen: Beautiful Meals Made F= rom the Basics" will be a prized and favored addition to personal, professi= onal, and community library Vegan/Vegetarian/Vegetable cookbook collections=
..

Editorial Note: Clare Scrine (https://www.clarescrine.com) is a Brisbane-ba= sed food writer who has been creating recipes for over ten years. Her first=
book, "The Shared Table" (which started as a crowdfunded cookbook project)=
is the culmination of many years of feeding a crowd her delicious food. :T=
he Shared Kitchen" is her second published cookbook.

The Golden Girls Cookbook
Christopher Styler, author
Andrew Scrivani, photographer
Hyperion Avenue
https://books.disney.com/imprint/hyperion-avenue
9781368077675, $22.99, HC, 160pp

https://www.amazon.com/Golden-Girls-Cookbook-Cheesecakes-Cocktails/dp/13680= 77676

Synopsis: Fans demanded more Golden Girls cheesecake recipes, and the Fab F= our deliver with the publication of "The Golden Girls Cookbook: Cheesecakes=
and Cocktails!"

Rose's The Fall of St. Olaf Pumpkin Cheesecake and Dorothy's Vodka and Blac=
k Underwear drink vie against Sophia's Double Fudge Amaretto Ricotta Cheese= cake and Blanche's Big Daddy Mint Julep. With easy-to-follow tips, Golden G= irl fans will learn how to make a cheesecake the star of any kitchen table = and the drinks as something facilitate discussions about anything and every= thing.

And if that's not enough, there is also Sophia's guide to Caffe Corretto! W= elcome to 6151 Richmond Street, circa 1985, where joy and friendship abound=
, and the cheesecake is always ready for a late-night therapy session.

Critique: Packed from cover to cover with innovative recipes by renowned ch=
ef Christopher Styler, and beautiful photos by New York Times food photogra= pher Andrew Scrivani (plus fun quotes, jokes, and photographs from the show=
) "The Golden Girls Cookbook: Cheesecakes and Cocktails!" is unreserved rec= ommended for the legions of dedicated Golden Girls fans and community libra=
ry cookbook collections. It should be noted that "The Golden Girls Cookbook=
: Cheesecakes and Cocktails!" is also available in a digital book format (K= indle, $11.99).

Editorial Note #1: Christopher Styler (https://readitandeatstore.com/pages/= christopher-styler), is the head of Freelance Food, LLC, and a cookbook aut= hor, R&D chef, teacher, and culinary producer. Trained as a restaurant chef=
, he has worked in kitchens from Italy to Martha's Vineyard, from Manhattan=
to Bogota, Colombia. Chris is the author or co-author of several books inc= luding Primi Piatti, Mom's Secret Recipe File, The Desperate Housewives Coo= kbook, Sylvia's Soul Food, and The Golden Girls Cookbook. On the video fron=
t, Chris has served as culinary producer for nine PBS and Food Network tele= vision series, including: Lidia's Italian Table, Julia and Jacques Cooking =
at Home, and America's Test Kitchen. Chris worked with MasterClass.com on c= lasses featuring Thomas Keller, Dominique Ansel, Madhur Jaffrey, and Massim=
o Bottura.

Editorial Note #2: Andrew Scrivani (https://www.andrewscrivani.com/bio) is =
a photographer, director, and producer, as well as an internationally recog= nized workshop instructor, author, and columnist on the subject of visuals.=
Author of his own book, That Photo Makes Me Hungry, Scrivani also currentl=
y is the co-host of The Chef John Podcast and is a community mentor for Ado=
be Stock.

Kolkata: Recipes from the Heart of Bengal
Rinku Dutt
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922417923, $35.00, HC, 224pp

https://www.amazon.com/Kolkata-Recipes-Bengal-Rinku-Dutt/dp/1922417920

Synopsis: Kolkata is an exhilarating city in West Bengal with a vibrant rep= utation for its distinctive cuisine. Considered the cultural capital of Ind=
ia and nicknamed 'City of Joy', Kolkata is an amalgam of old and new India,=
and its cuisine draws influences from far afield, combining historic Mugha=
l, Chinese, Tibetan, and British colonial elements to form a unique food la= ndscape that begs to be explored. Famous for their love of fish, vegetables=
, and desserts, Bengalis place great emphasis on eating well and their deli= cious regional specialties are justly revered.

With the publication of "Kolkata: Recipes from the Heart of Bengal", Rinku = Dutt showcases the best food the city has to offer, with more than 70 simpl=
e recipes that can be easily recreated in home kitchens. The unique atmosph= ere of the city is brought alive with arresting food and travel photography=
, telling the story of a city bursting with energy and diversity, of numero=
us cultures and traditions, with ever-popular street food, a thriving resta= urant and cafe scene, and the legacy of family favorites handed down throug=
h generations.

From sustaining breakfasts, simple lunches or favorite street-food bites, t=
o rich and fragrant dinners, and delectable sweets, there is so much to dis= cover in Kolkata.

Critique: Beautifully and profusely illustrated throughout with full color = photographs of finished dishes and striking images of the people and places=
of Kolkata, India, "Kolkata: Recipes from the Heart of Bengal" is a simply=
outstanding compendium of thoroughly 'kitchen cook friendly' recipes for a= uthentic dishes that are as palate pleasing as they are appetite satisfying=
.. Simply stated, "Kolkata: Recipes from the Heart of Bengal" is an elegant = and unreservedly recommended addition to personal, professional, and commun= ity library Ethnic Cook collections.

Giuseppe's Italian Bakes
Giuseppe Dell'Anno
Hardie Grant
c/o Quadrille Publishing
https://www.hardiegrant.com/uk/quadrille
9781787139282, $29.99, HC, 176pp

https://www.amazon.com/Giuseppes-Italian-Bakes-Classic-Desserts/dp/17871392=
8X

Synopsis: Giuseppe Dell'Anno won hearts the world over when he was crowned = winner of the Great British Baking Show in 2021. With the publication of "G= iuseppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savory Bakes" = (his first cookbook), Giuseppe shares his skill, knowledge and love of baki=
ng through over 60 new sweet and savory recipes.

Growing up in Italy and learning to cook at the side of his beloved chef-fa= ther, Giuseppe has mastered everything from focaccia to florentines, each w= ith his own signature twist on the classics of Italian baking.

Through his step-by-step recipes, Giuseppe deftly guides even the most novi=
ce of kitchen cooks through making focaccia, pannacotta, tiramisu, rum baba=
, piadine, Sicilian cannoli and, of course, pizza, among many other delecta= ble treats.

Critique: Enhanced throughout with gorgeous color photos of finished dishes=
, along with a culinary wealth of tips and tricks from the master of the te= chnical challenge, "Giuseppe's Italian Bakes: Over 60 Classic Cakes, Desser=
ts and Savory Bakes" effectively enables anyone to bring a taste of an auth= entic Italian bakery to any meal. Impressively organized and presented, "Gi= useppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savory Bakes" w= ill prove to be an enduringly popular addition to personal, professional, a=
nd community library cookbook collections. It should be noted that "Giusepp= e's Italian Bakes: Over 60 Classic Cakes, Desserts and Savory Bakes" is als=
o available in a digital book format (Kindle, $9.99).

Editorial Note: Giuseppe Dell'Anno (https://en.wikipedia.org/wiki/Giuseppe_= Dell%27Anno) was crowned champion of the Great British Baking Show 2021. In=
his professional life he is an engineer; he grew up in Italy and now lives=
in Bristol, UK, with his wife and three children.

Spanish at Home
Emma Warren
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922417909, $35.00, HC, 272pp

https://www.amazon.com/Spanish-Home-sharing-Iberian-kitchens/dp/1922417904

Synopsis: Away from the tapas bars and eateries of Spain's bustling cities,=
you'll find another world of Spanish cuisine. From the inland mountainous = regions and fiercely independent provinces of Basque Country and Catalonia,=
to the glittering coastlines of the Mediterranean and across to the Balear=
ic Islands, with the publication of "Spanish at Home: Feasts & sharing plat=
es from Iberian kitchens", cookbook author Emma Warren invites you into the=
heart of Spanish kitchens, to celebrate the dishes that the locals love to=
cook.

In "Spanish At Home" you will discover about the stories behind some of Spa= in's most loved food and cook according to your mood, whether you are after=
a summer fiesta, an Iberian brunch, winter comforts, or sweet dulces. With=
"Spanish At Home" you can put together share plates of stuffed mussels and=
patatas bravas; gather around a roast chicken with chorizo stuffing or duc=
k with roasted cherries; prepare a tomato or a pan-fried goat's cheese sala=
d for a balmy night; or fire up the barbecue and cook sardines over an open=
flame or wrap baby leeks in newspaper for a true Spanish experience.

Whether you are looking to learn new and little-known recipes rarely seen o= utside of Spain, or you're a seasoned Mediterranean cook, "Spanish at Home"=
shares the best of what this unique cuisine has to offer.

Critique: Featuring full page, full color photographs of finished dishes, "= Spanish at Home: Feasts & sharing plates from Iberian kitchens" is a pure c= ulinary delight to simply page through and inspiring to plan menus for memo= rable meals with. A welcome compendium of 'kitchen cook friendly' recipes, = "Spanish at Home" is an especially recommended addition to personal, profes= sional, and community library ethnic cookbook collections.

Editorial Note: Emma Warren (https://emmasnutrition.com/cookbooks) studied = horticultural science before transferring her love of the veggie patch to t=
he kitchen. She moved to Spain in 2001 and immersed herself in the world of=
Spanish cuisine. Emma soon became head chef of Kasparo, the popular cafe, = which she ran for three years before returning home to Melbourne, Australia=
, to set up the kitchen Hogar Espanol at the iconic Spanish Club - a cult i= nstitution and live-music venue. Returning to Barcelona, Emma ended up at H= otel Rey Don Jaime in the coastal town of Castelldefels, which became a maj=
or training ground for learning traditional Spanish cooking. Today in Melbo= urne, she works with some of Australia's most-respected chefs. Emma is also=
the author of "The Catalan Kitchen" and "Islas: Food of the Spanish Island= s".

Viva Desserts!
Nicole Presley
Familius
www.familius.com
9781641707350, $19.99, HC, 128pp

https://www.amazon.com/%C2%A1Viva-Desserts-Traditional-Reinvented-Mexican-A= merican/dp/1641707356

Synopsis: From Atole de Canela and Bunuelos de Viento to Oreo Horchata Chee= secake and Dulce de Leche Pumpkin Pie, "Viva Desserts!: Traditional and Rei= nvented Sweets from a Mexican-American Kitchen" is an impressive and beauti= fully illustrated collection of traditional Mexican desserts -- and America=
n desserts Mexicanized.

With dessert items like conchas, churros, empanadas, and flan, all your fav= orite traditional Mexican treats are to be found in Viva Desserts!. Then ad=
d in classic American cakes and pies with a Mexican twist and other Mexican=
treats with an American twist, and all your sweet dessert cravings will be=
satisfied!

With the publication of "Viva Desserts!", recipe developer and Mexican post= res baker Nicole Presley, delves into the craft of baking and offers tips a=
nd tricks with every recipe, giving dessert lovers everywhere the tools the=
y need to play in their own kitchens. With full-color photography for every=
dessert and baking secrets that Nicole has learned through her own kitchen=
evolution, from kitchens in Los Angeles and Mexico, even the most novice o=
f kitchen cooks will be able to bring the joy of Mexican and Mexican-Americ=
an desserts into their own home in a beautiful and tasty celebration of Mex= ican- American culinary culture!

Critique: A simple pleasure to simply browse through one inspiring page at =
a time, "Viva Desserts!: Traditional and Reinvented Sweets from a Mexican-A= merican Kitchen" will prove a welcome and enduringly appreciated addition t=
o personal, professional, and community library cookbook collections. It sh= ould be noted that " "Viva Desserts!: Traditional and Reinvented Sweets fro=
m a Mexican-American Kitchen" is also readily available in a digital book f= ormat (Kindle, $9.99).

Editorial Note: Nicole Presley (https://presleyspantry.com) is a culinary e= nthusiast and recipe developer passionate about culture and food. Her child= hood and life experiences drove her to create Presley's Pantry, a platform = from her East LA kitchen that celebrates family, food, and original recipes=
..

The Art and Science of Sushi
Jun Takahashi, author
Hidemi Sato, author
Mitose Tsuchida, author
Tuttle Publishing
364 Innovation Drive, North Clarendon, VT 05759-9436
www.tuttlepublishing.com
9784805317136, $29.99, HC, 224pp

https://www.amazon.com/Art-Science-Sushi-Comprehensive-Ingredients/dp/48053= 17132

Synopsis: With the publication of "The Art and Science of Sushi: A Comprehe= nsive Guide to Ingredients, Techniques and Equipment". the brilliant young = Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific=
knowledge of sushi-making with American kitchen cooks and seafood connoiss= eurs! His mastery of all things sushi is unparalleled and will appeal to pr= ofessional chefs and sushi amateurs alike.

With the help of stunning color photos and informative charts and diagrams,=
Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover t=
he full range of sushi-making topics--from the biology and scientific compo= sition of the ingredients, to the techniques sushi chefs learn over years o=
f difficult training, to basic recipes for Tokyo-style sushi rice, sauces, = condiments, and side dishes.

The sections comprising "The Art and Science of Sushi" include lessons on h=
ow to: Find all types of seafood, such as eel, sea urchins, tuna, etc.; Mar= inate fish with kombu seaweed; Cure fish with vinegar and sugar; Use and ma= intain high-quality Japanese sushi knives and an Ohitsu (a wooden rice cont= ainer); Recognize the anatomy of a fish, different ways to cut a fish, and = where to find the best meat; Shuck and prepare clams, such as the Mirugai C= lam; Identify vinegar varieties and soy sauces; Prepare wasabi as well as g= rate, boil, and pickle ginger; Cook with heat and the differences between s= immering (grilling) and dry-cooking (pan frying); Perfect traditional Japan= ese dishes, such as the tamago-yaki, Japanese Omelet.

Critique: Of special note is the inclusion of recipes for 23 different type=
s of sushi. "The Art and Science of Sushi: A Comprehensive Guide to Ingredi= ents, Techniques and Equipment" is a simply beautiful culinary volume that = will provide fascinating insights into the world of Japan's iconic national=
dish. Simply stated, "The Art and Science of Sushi: A Comprehensive Guide =
to Ingredients, Techniques and Equipment" is a pleasure to browse through, = prepare menus with, and is a highly recommended addition to personal, profe= ssional, and community library cookbook collections.

Editorial Note #1: Jun Takahashi has been fascinated with cooking since chi= ldhood. While only 30 years old, he has been described as a "phenomenon" by=
Conde Nast Traveler. After graduating at the top of his class from a culin= ary academy, he decided to perfect his craft in a single area and to become=
a leading sushi chef. After training at Sushi Saito Academy, in 2014 he op= ened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a c= asual, accessible vibe and its inventive appetizers and delicately flavored=
sushi make it extremely popular. Takahashi lives in Japan.

Editorial Note #2: Hidemi Sato is a trained dietician and holds a doctorate=
in food science. After graduating from Yokohama International University, = she worked in the culinary equipment industry for nine years. She then comp= leted her Masters and PhD at Ochanomizu University and has written several = books on the topic of food science. Sato currently resides in Japan.

Editorial Note #3: Mitose Tsuchida graduated from Hiroshima University and = then received her PhD from Ochanomizu University. She worked as an editor a=
t the Japanese food magazines Speciality Cooking and Culinary Kingdom befor=
e becoming a freelancer. She writes and edits books on a wide variety of fo=
od subjects.

Michaels Desserts: Sweets for a Cause Baking Cookbook
Michael C. Platt
https://www.michaelsdesserts.com
Get Creative 6
c/o Sixth&Spring Books
https://www.sixthandspring.com
9781684620470, $17.99, PB, 128pp

https://www.amazon.com/Michaels-Desserts-Cookbook-Recipes-Tomorrow/dp/16846= 20473

Synopsis: Combining a fun cookbook with Michael Platt's dedicated mission t=
o bring awareness to food and poverty, "Michaels Desserts: Sweets for a Cau=
se Baking Cookbook" will quickly become a favorite teen baking book that bu= ilds skills in the kitchen, celebrates history, and inspires activism.

The desserts recipes collection includes Michael's signature Freedom Fighte=
r Cupcakes themed around figures from the history of civil rights and activ= ism ranging from Martin Luther King Jr., Grandpa Kitchen, Jose Andres, Maya=
Angelou, and Malala Yousafzai, to Rubin "Hurricane" Carter, Harriet Tubman=
, and more -- as well as illustrated chapters on pies, tarts, cakes, snacks=
, and breads. Each individual dessert features stunning photography, a list=
of ingredients, easy-to-do step-by-step instructions, and insightful tips = from Michael that will make baking tons of fun.

Critique: A cookbook showcasing more than 45 palate pleasing, appetite sati= sfying, and 'kitchen cook friendly' recipes for all ages (whether baking wi=
th kids or simply wanting to support Michael's incredible mission of ending=
world hunger), "Desserts: Sweets for a Cause" is an ideal and unreservedly=
recommended culinary resource for teaching teens and young adults to bake = (and a bonus for those whose kids cook already!). Simply stated, "Michaels = Desserts: Sweets for a Cause Baking Cookbook" is unreservedly recommended f=
or personal, professional, and community library cookbook collections.

Editorial Note: Michael C. Platt (www.michaelcplatt.com) is a teen baker, s= ocial entrepreneur, and food-justice advocate, whose business, Michaels Des= serts, has a 1-for-1 model which donates a dessert to someone in need for e= very one sold. With this model, Michael has served hundreds of people. Mich= ael appeared as one of the best kid bakers in the country in season 4 of Ki=
ds Baking Championship on Food Network and has been featured in Ted Talks, = Good Morning America, CNN, Washington Post, People.com, Guideposts, the Rac= hael Ray Show, and more. He's a member of the Kashi Crew, a group of kid co= oks who worked with Kashi to create a new line of cereals and snack bites c= alled Kashi by Kids. He also appeared on BYU tv's feel-good show Operation = Awesome, taking a look at how kids are changing the world every day in 2021=
..

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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