The Cookbook Shelf

The Vegan Bridge
Romain Avril, chef/author
Richelle Tablang, chef/author
Whitecap Books
c/o Fitzhenry & Whiteside
www.fitzhenry.ca
9781770503595, $34.95, PB, 240pp

https://www.amazon.com/Vegan-Bridge-Plant-Based-Carnivores-Kitchen/dp/17705= 03595

Synopsis: For the meat-eater looking to incorporate vegetarian options into=
their repertoire; for the novice chef trying to develop new techniques; fo=
r the home cook who wants to dazzle with recipes that are bold, flavourful,=
and totally unique - French-trained chefs Romain Avril and Richelle Tablan=
g have collaborated with the publication of "The Vegan Bridge: Adding Plant= -Based Flair to the Carnivore's Kitchen"

Comprised of recipes ranging from simple snacks and sides that add a vegan = twist to a flexible meal, to showstopping vegan mains that will captivate v= egetarians and omnivores alike, chefs and co-authors Romain and Richelle de= monstrate how incorporating vegan meals into everyday life can be done easi= ly, without sacrificing taste or presentation

Everyday staples like Vegetable Chips, Garlic Roasted Chickpeas, and an arr=
ay of dips, smoothies, and salads provide the perfect entry-point for cooks=
of all skill levels, while impressive entrees like Chive Gnocchi with Wild=
Mushrooms Florentine, Deep-Fried Tomatillo Tacos, and Cauliflower Tikka Ma= sala bridge the gap between a garden-variety meal and plant-based perfectio=
n

Including over 100 recipes in all, along with menu plans, pantry and kitche=
n tips, and unique insights from two accomplished chefs, "The Vegan Bridge:=
Adding Plant-Based Flair to the Carnivore's Kitchen" is an essential (and = transitional) guide to integrating vegan cooking into family meals

Critique: Beautifully and profusely illustrated throughout with full color,=
full page photography, "The Vegan Bridge: Adding Plant-Based Flair to the = Carnivore's Kitchen" is a very special coffee-table style paperback (8.5 x =
1 x 11 inches, 1.98 pounds) that will grace any personal, professional, or = community library cookbook collection -- and will be especially appreciated=
by anyone wanting to sample what vegan dishes can do for their palate plea= sing, appetite satisfying offerings that will have appeal for even the most=
carnivore of friends and family members.

Editorial Note #1: Romain Avril is a French-trained chef, born in Paris, wh=
o is known for his creative and ambitious cooking Since moving to Toronto i=
n 2010, he has worked as Executive Chef at the renowned La Societe Bistro, = and has participated in the opening of such institutions as Levelle, Goldie=
Bar, and Neruda He operates his own organization, Romain Avril Inc, which = offers a multitude of culinary services, and maintains a YouTube channel pr= oviding tips and recipes, while making occasional appearances on the Food N= etwork

Editorial Note #2: Richelle Tablang was born and raised in Toronto to a fam= ily of Filipino immigrants who always emphasized the value of food and its = origins After studying baking and pastry arts in Toronto, Richelle fell in = love with French pastry, eventually moving to France to further her educati= on. She studied at the prestigious Ecole Nationale Superieure de Patisserie=
(founded by two-time Meilleur Ouvrier de France winner Yves Thuries and mu= ltiple Michelin star-holder Alain Ducasse) and worked as a pastry commis in=
the South of France Richelle returned to Toronto fuelled by an adoration f=
or modern French pastry and a desire to mingle her knowledge of French tech= niques with Asian ingredients from her family's background

Pulp: A Practical Guide to Cooking with Fruit
Abra Bernes
Chronicle Books
www.chroniclebooks.com
9781797207148, $35.00, HC, 432pp

https://www.amazon.com/Pulp-Practical-Guide-Cooking-Fruit/dp/1797207148

Synopsis: "Pulp: A Practical Guide to Cooking with Fruit" is a volume of re= cipes that focuses on all the ways fruit can enhance simple, delicious main=
s -- for example, by elevating roasted vegetables, garnishing soup, or addi=
ng perfume to a roasted pork or brisket. Principally,"Pulp" is about regula= rly incorporating fruit to add variety and seasonality to main dishes.

Home cooks and bakers alike will appreciate the alternately sweet and savor=
y recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon,=
Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. "Pulp" also features he= lpful reference material, a Baker's Toolkit, and more than 100 atmospheric = photos, delivered with the can-do attitude and accessibility of the Midwest= ern United States.

Critique: Exceptionally well organized, illustrated and presented, and also=
readily available in a digital book format (Kindle, $9.43), "Pulp: A Pract= ical Guide to Cooking with Fruit" is a large format volume (7.35 x 1.65 x 9= ..75 inches, 2 pounds) featuring more than 215 sweet and savory recipes and = variations, making it a unique and core addition that is especially recomme= nded for personal, family, professional, and community library Specialty Co= okbook Collections.

Editorial Note: Abra Bernes (https://www.plantforwardkitchen.org/abra-beren=
s) is a Michigan chef, author, and former farmer. Through every recipe writ= ten and meal served, she aims to tighten the connection between eaters and = growers. She believes we can invest in a stronger, more equitable food syst=
em for everyone, from producers to grocers to consumers. She is the author =
of "Ruffage: A Practical Guide to Vegetables" (a 2020 Michigan Notable Book=
winner and James Beard Award nominee) and "Grist: A Practical Guide to Coo= king Grains, Beans, Seeds, and Legumes". Her dinners at Granor Farm in Thre=
e Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef:=
Great Lakes.

The Buslife Kitchen Cookbook
A. J. Forget
Buslife Publishing
9798985708301, $22.00, PB, 160pp

https://www.amazon.com/The-Buslife-Kitchen-Cookbook/dp/B0B72M37GM

Synopsis: From steak au poivre, mapo tofu, chicken tinga, and stovetop nach= os, to watermelon gazpacho, mango sticky rice, and pumpkin creme brulee the=
recipes in this book are designed for travelers: people who love to try ne=
w things. Rather than being specific to one cuisine or style of cooking, th=
is cookbook features a diverse collection of recipes from all over the worl=
d. Every recipe in this book is designed to be cooked on a two or three-bur= ner stovetop. "The Buslife Kitchen Cookbook" was produced entirely on the r= oad while A. J. Forget was living full-time in the bus.

Critique: Comprised of more than 100 recipes drawn from some 14 cuisines (F= rench, Mexican, Vietnamese, Italian, Thai, Chinese, and many more), as well=
as stories and tips gathered from A. J. Forget and his family having conve= rting their bus and learning to cook and live in less than 100 square feet.=
, "The Buslife Kitchen Cookbook" features beautiful, full-color photos show= casing the food and our life on the road. Specifically intended for individ= uals and families traveling in vans, buses, and RVs "The Buslife Kitchen Co= okbook" is the ideal culinary instructional guide and menu planning referen= ce. Exceptionally 'user friendly' in organization and presentation, "The Bu= slife Kitchen Cookbook" is highly recommended for personal, family, or comm= unity library cookbook collection.

Editorial Note: A. J. Forget (https://ajforget.com) is a modern nomad, livi=
ng out of a 90-square-foot bus named Sweet Bea and traveling across the Uni= ted States full time. He is a self-taught chef, creating gourmet fare in hi=
s tiny kitchen with a three-burner stove and no oven. Forget's goal is to e= mpower others to realize that cooking international cuisine in a tiny kitch=
en is easy and anyone can do it, whether in a bus, van, RV, or boat.He can =
be followed on Facebook, Instagram, and TikTok @the.buslife.kitchen

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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