The Cookbook Shelf

Cookbook Passion: Exploring a Culinary History
Pamela Kure Grogan
Gaudium Publishing
c/o Histria Books
www.histriabooks.com
9781592112029, $39.99, PB, 276pp

https://www.barnesandnoble.com/w/cookbook-passion-pamela-kure-grogan/114251= 7712

Synopsis: A cookbook with a historic recipe anthology does not easily defin=
e the wonder of tracking the evolution of the cookbook and the modernizatio=
n of the kitchen.

"Cookbook Passion: Exploring a Culinary History" by Pamela Kure Grogan draw=
s upon a vintage selection from her 3,000 volume cookbook collection showca= sing the changing palates of those at-home and at-travel epicureans. In it,=
she visualizes the impact of various world wars, financial depressions, ex= panding transcontinental auto usage, and the technological advancement of u= tensils and ingredients used in the kitchen on the public's taste.

"My Cookbook Passion" is a color panorama of historic cookbooks and recipes=
with the stories of how such books came into being. The chapters comprisin=
g this unique and extraordnary volume include: "Entertaining is Fun"; "Reac=
h for the Stars" on celebrities; "Inns & Farms"; books on food publishers l= ike Barrows & Co; and a list of famous chefs and their restaurants, most no=
w gone from the scene. There are even hints about becoming a discerning coo= kbook collector.

Critique: Unique, impressively informative and inherently fascinating, "Coo= kbook Passion: Exploring a Culinary History" will have an enormous appeal f= or: chefs, food lovers, cookbook collectors, and any family chef who wants =
to try the heirloom recipes that are showcased in its pages. More than just=
another cookbook, "Cookbook Passion: Exploring a Culinary History" a disti= nctively original cooking resource guide. It is a culinary history where 'n= ostalgia becomes refreshed and relevant' with recipe selections of the time=
ly and the timeless. Simply stated, "Cookbook Passion: Exploring a Culinary=
History" is unreservedly recommended as a treasured addition to personal, = professional, and community library cookbook collections, and to academic l= ibrary supplemental Culinary History curriculum studies lists as well.

Editorial Note: Pamela Kure Grogan (www.cookbookpassion.com) worked for twe= nty years as Store Manager at Williams Sonoma and at Sur La Table kitchen s= tores. She also served as Food Editor for an online food company. Today, Pa= mela is an active 'passionate baker' with her fan-followed social media sit= es.

The Great American Recipe Cookbook: Season Two Edition
The Great American Recipe, author
Pati Jinich, foreword
BenBella Books
www.benbellabooks.com
9781637743645, $39.95, PB, 264pp

https://www.amazon.com/Great-American-Recipe-Cookbook-Season/dp/1637743645

Synopsis: In the second season of The Great American Recipe, a new set of t=
he country's most talented home cooks shared the stories of their lives, ba= ckgrounds, communities, and cultures -- all told through food.

Living up to its subtitle of '100 Memorable Recipes to Celebrate the Divers= ity and Flavors of American Food', This new edition of "The Great American = Recipe Cookbook draws from the cast, host, and judges of the acclaimed PBS = television sow. The recipes for meals that made their big moments memorable=
, family treasures handed down through generations, iconic regional foods a=
nd twists on everyday classics, and even the weeknight standbys they turn t=
o for quick, family-friendly dinners are illustrated and presented..

"The Great American Recipe Cookbook: 100 Memorable Recipes to Celebrate the=
Diversity and Flavors of American Food" offers culinary offerings from the=
East Coast to the islands of Hawai'i, and from indigenous to immigrant fam= ilies. Accompanied by gorgeous food photography as well as captivating imag=
es from on-set, this outstanding collection of recipes are fully accessible=
for home cooks and certain to become personal and family favorites at the = kitchen or dining room table.

Also of special note is getting to know more about your favorite contestant=
s while learning how to make the standout recipes featured on the series, i= ncluding: Instant Pot Lasagna Soup with Garlic Knots; Grab and Go Breakfast=
Burritos; Traditional Southern Shrimp & Grits; Rocky Mountain Trout with S= tuffed Poblanos; BBQ Glazed Pork Ribs with KC Cheesy Corn; Dan Dan Sliders;=
Triple Chocolate Cheesecake Cups -- and so much more!

Critique: Profusely illustrated, clear and kitchen cook friendly instructio= ns, this Season Two edition of "The Great American Recipe Cookbook: 100 Mem= orable Recipes to Celebrate the Diversity and Flavors of American Food" is =
a unique and especially recommended addition to personal, family, professio= nal, and community library Cookbook Collections. It should be noted that it=
is also readily available in a digital book format (Kindle, $14.99).

Editorial Note: The Great American Recipe (a PBS 8-part television series),=
is a fun, feel-good show that celebrates amazing home cooks while capturin=
g the rich culinary history of America. (https://www.pbs.org/show/great-ame= rican-recipe)

No Dig Cookbook
Charles Dowding, author
Catherine Balaam, author
No Dig Garden
c/o Chelsea Green Publishing Company
85 North Main Street, Suite 120, White River Junction, VT 05001 www.chelseagreen.com
9781916092075, $22.95, HC, 160pp

https://www.amazon.com/No-Dig-Cookbook-homegrown-vegetables/dp/1916092071

Synopsis: With the publication of "No Dig Cookbook: Seasonal feasts from ho= megrown vegetables", co-authors Catherine Balaam and Charles Dowding explai=
ns and develops the strong links you can achieve between garden and kitchen=
, which keep changing according to the season. Basically their messages is = that you should allow the garden decides your menu!

The recipes comprising the "No Dig Cookbook" are by Catherine Balaam, who c= ooks for day and weekend courses at Charles' Homeacres no dig garden. Cathe= rine has created and tested over 60 delicious plant-based recipes, inspired=
by those lunches which see the participants salivating, after an intense m= orning of learning in the garden. They are simple dishes bursting with flav= or, from seasonal vegetables and herbs.

To complement them, Charles Dowding has written 'Advice on growing your own=
' sections to be found throughout the "No Dig Cookbook". He outlines some k=
ey growing tips for many of the vegetables in the recipes. He has also incl= udes his own recipe for no-knead bread, another great timesaver.

There are ideas on how to adapt recipes to your own harvests, using differe=
nt vegetables which are similar to cook with. While some of the information=
is on how to ferment and store vegetables so that you can use any gluts an=
d enjoy them later.

The recipes are categorized as follows: Pestos, dips and sauces; Ferments a=
nd vinegars; Salads; Cooked salads; Roasties; Stews and hot dishes; Sweet t= reats. There are a profusion of beautiful photos of the cooked dishes, a fe=
w including preparation, and of Charles Dowding's garden at Homeacres.

Critique: Offering a beautifully illustrated compendium of palate pleasing,=
appetite satisfying recipes with informative gardening tips, the "No Dig C= ookbook" is a particularly 'kitchen cook friendly' and unreservedly recomme= nded pick for personal, family, and community library cookbook collections.=
Although "No Dig Cookbook" is especially welcoming to gardeners, the seaso= nal vegetable and herb dishes will appeal to anyone who enjoys savory plant= -based meals!

Editorial Note #1: Charles Dowding develops and explains time- and labour-s= aving methods of high-yielding nature-friendly gardening. He has written te=
n books and an annual calendar of sowing dates, runs a YouTube channel with=
36 million views, writes for national gardening magazines, and gives talks=
and courses at home and abroad. He has created three online courses: No Di=
g Gardening, Course 1; Growing Success Course 2. His third online course ap= peared in 2021.

Editorial Note #2: The recipes are by Catherine Balaam, who cooks for day a=
nd weekend courses at Charles' Homeacres no dig garden. Catherine has creat=
ed and tested over 60 delicious plant-based recipes, inspired by those lunc= hes which see the participants salivating, after an intense morning of lear= ning in the garden. They are simple dishes bursting with flavor!

Taste of Home All-American Cookbook
Taste of Home
Trusted Media Brands
https://www.trustedmediabrands.com
9781621459279, $24.99, HC, 320pp

https://www.amazon.com/Taste-Home-All-American-Cookbook-Flavors/dp/16214592=
76

Synopsis: The United States is famous for being a melting pot of flavors, b=
ut there are distinct dishes and culinary traditions that have influenced t=
he American table. After all, we love our burgers, fried chicken, and good = ol' apple pie!

With the publication of "Taste of Home All-American Cookbook: 370 Ways to S= avor the Flavors of the USA", it is easier than ever to sample our nation's=
most iconic foods at the family dinner table. With an impressive lineup of=
iconinc recipes that celebrate everything from the South's love of barbecu=
e to the Midwest's enthusiasm for casseroles, here are to be found athentic=
and nostalgic classics (as well as modern twists) recipes for memorable di= shes.

With "Taste of Home All-American Cookbook" the family chef can provide hot = and hearty American dinnertime favorites such meatloaf and pot roast, compl= ete with a scoop of mashed potatoes swimming in gravy. The savor Mom's choc= olate cake, lattice-crowned pies and other sweet indulgences that make you = look forward to dessert.

There are holiday and party standbys, steaming soups, hearty sandwiches, gr= illed greats, a fresh array of veggies and sides, heartwarming breads, and = other time-tested than just a collection of recipes. "Taste of Home All-Ame= rican Cookbook" is packed from cover to cover with hundreds of gorgeous ful= l-color photos, pro cooking tips and regional featurettes celebrating uniqu=
e twists and fun facts on America's favorite dishes.

Of special note is the inclusion of 'Cooking Featurettes' such as an Interm= ittent sections featuring food facts, folklore, regional specialties, ethni=
c twists and other fun factoids. Chapter: County Fair Classics which is a f=
un bonus chapter filled with classic fair food including blue prize winners=
and other contest-worthy nibbles and bites. As well as Complete Nutrition = Facts and Diabetic Exchanges. There is even a diabetic exchanges with appli= cable recipes.

Critique: Whether you are a beginner or an experienced cook, "Taste of Home=
's All-American Cookbook" takes the guesswork out of preparing traditional = down-home meals with sure-bet classics and ingenious tips and tricks to ena= ble you to prepare the meals that grace the tables of families from coast t=
o coast. Beautifully and profuse illustrated throughout with full color pho= tos of finished dishes, "Taste of Home All-American Cookbook: 370 Ways to S= avor the Flavors of the USA" is especially recommended as a core addition t=
o personal, professional, and community library cookbook collections. It sh= ould be noted that "Taste of Home All-American Cookbook: 370 Ways to Savor = the Flavors of the USA" is also available in a digital book format (Kindle,=
$14.99).

Editorial Note: For more than 25 years, Taste of Home (https://www.tasteofh= ome.com) has been one of the world's most popular cooking publications. Thr= ough the pages of the flagship magazine, popular cookbooks and online commu= nity, Taste of Home offers a friendly exchange of family-favorite recipes, = cooking tips and personal stories from genuine home cooks. Because professi= onal food staff test and evaluate every recipe in the Taste of Home Test Ki= tchen, readers are guaranteed success every time.

Chetna's Indian Feasts
Chetna Makan
Hamlyn
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9780600637677, $32.99, HC, 224pp

https://www.amazon.com/Chetnas-Indian-Feasts-Everyday-entertaining/dp/06006= 37670

Synopsis: Chetna Makan is the queen of Indian home cooking. First introduce=
d to us on The Great British Bake Off, Chetna has since authored several be= stselling cookbooks that combine her inventive flavors with a love of simpl=
e Indian recipes.

"Chetna's Indian Feasts: Everyday meals and easy entertaining" is her newes=
t collection. In this compendium of recipes Chetna provides us with flavor-= packed feasts designed to please a crowd. Chetna's accessible style and sup= ermarket-friendly ingredients prove that you don't need to be an expert to = entertain. "Chetna's Indian Feasts" provides a varied array of delicious di= shes, grouped together by theme so you know exactly how to pair your platte= rs. Whether this is a big celebration or a quick-fix family dinner, there a=
re enticing yet easy recipes for every occasion.

"Chetna's Indian Feasts" is deftly organized in sections dedicated to: Brea= kfast Feasts; Everyday Feasts; Festive Feasts; Sunday Lunch Feasts; Barbecu=
e Feasts; Friday Night Feasts.

Critique: Beautifully and profusely illustrated with full color photos of f= inished dishes, "Chetna's Indian Feasts: Everyday meals and easy entertaini= ng" is delightful to simply browse through and make up menus with. Thorough=
ly 'kitchen cook friendly' in organization and presentation, "Chetna's Indi=
an Feasts" will become an immediately welcome, enduringly appreciated, and = highly valued pick for personal, professional, and community library ethnic=
cookbook collections. It should be noted that "Chenta's Indian Feasts" is = also readily available in a digital book format (Kindle, $8.99).

Editorial Note: Chetna Makan (https://chetnamakan.co.uk) was born in Jabalp= ur, an ancient city in Central India. Chetna reached the semi-final of The = Great British Bake Off in 2014, and her first book, The Cardamom Trail, is =
a celebration of baking with Indian flavours. She is the author of six othe=
r titles: Chai, Chaat & Chutney (2017), Chetna's Healthy Indian (2019), Che= tna's Healthy Indian Vegetarian (2020), Chetna's 30 Minute Indian (2021) an=
d Chetna's Easy Baking (2022). She has a very popular YouTube channel 'Food=
with Chetna' where she shares her creative flair for food. She can be foll= owed on: Youtube.com/FoodwithChetna; Instagram.com/chetnamakan; and Twitter= ..com/chetnamakan.

Noods
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922754226, $19.95, HC, 128pp

https://www.amazon.com/Noods-slurpable-noodle-recipes-Asia/dp/1922754226

Synopsis: Comprised of 80 authentic noodle recipes from Asia, "Noods" featu= res the best of the noodle world ranging from ramen, to pho, lo mein, to pa=
d see ew. With fifty 'slurpable' recipes embellished with truly beautiful p= hotography of the finished dishs, each of which are as simple as they are p= acked with flavor. Paging through "Noods is (almost) as good as a culinary = trip across Asia.

"Noods" can be considered as a culinary snapshot of the wide world of noodl= es, captured in four distinctive chapters: Stir-fried, Soups, Cold, and Ins= tant. From the staples loved for years to contemporary creations that will = have the family chef cooking them again and again, "Noods" recipes include:=
Pad thai; Dan dan noodles; Japchae; Vietnamese Hotpot; Zha Jianc Mian; Yum=
Woonsen, and so many more!

Critique: of particular interest to amateur, family, and professional cooks=
alike, "Noods" is a DIY compendium featuring the recipes for homemade nood= les and basics, and along with plenty of vegetarian options -- making it a = unique and prized addition to personal, family, and community library cookb= ook collections. It should be noted that "Noods" is also readily available =
in a digital book format (Kindle, $7.69).

Editorial Note: A premier publisher, Smith Street Books has an online websi=
te showcasing there complete title list at https://www.smithstreetbooks.com

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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