The Cookbook Shelf

Taste of Home Cool Kitchen Cookbook
Taste of Home, editor
Trusted Media Brands
https://www.trustedmediabrands.com
9781621459293, $19.99, PB, 320pp

https://www.amazon.com/Taste-Home-Cool-Kitchen-Cookbook/dp/1621459292

Synopsis: "The Cool Kitchen Cookbook" from Taste of Home lets you set satis= fying, crowd-pleasing meals on the table without breaking a sweat. Summer s= alads make the most of the fresh bounty of seasonal vegetables. No-bake coo= kies and cheesecakes, homemade ice cream and frozen desserts satisfy the sw= eet tooth. When you do turn on the stovetop, ultra-quick recipes and one-po=
t dishes keep the heat to a minimum. Refreshing smoothies, shakes and summe=
r drinks let you kick back and enjoy when it's time to relax.

There's even a chapter on backyard grilling -- right where the heat belongs=
in the summer! At-a-Glance icons, expert tips from our Test Kitchen pros, = serving suggestions and more.

"The Cool Kitchen Cookbook" features 392 Recipes that take the heat out of = summer cooking. Leave comforting stews and cozy suppers for the colder mont= hs. At-a-Glance Icons. Look for handy icons that spotlight which recipes ar=
e freezer-friendly, take advantage of the air fryer, Instant Pot, or slow c= ooker, or are done in record time. Recipes for today's convenient gadgets. = Slow cookers, air fryers, Instant Pots and other appliances these ultra-hel= pful devices let you create full meals any night of the week and still keep=
your kitchen cool. Dozens of Tips & Hints. Expert advice from the pros in = the Taste of Home Test Kitchen keep you on track and guarantee the recipes = deliver -- the first time and every time after. Complete Nutrition Facts an=
d Diabetic Exchanges. Nutrition information with every recipe help you plan=
meals that make sense for your family.

Critique: An especially recommended compendium of 'kitchen cook friendly' r= ecipes in light of our Climate Change driven and rapidly increasing heat wa= ves, "Taste of Home Cool Kitchen Cookbook: When temperatures soar, serve 39=
2 crowd-pleasing favorites without turning on your oven!" is not just for p= reparing meals in the heat of summer, but all year rounnd whenever the temp= erature rises.

From Veggie Brown Rice Wraps, Microwave Rice Pilaf, and Air-Fryer Pizza Puf= fs, to Ice Cream Balls, Blueberry Cream Pops; and Watermelon Fruit Pizza, "= The Cool Kitchen Cookbook" will prove a welcome addition to personal, profe= ssional, and community library cookbook collections. It should be noted tha=
t "The Cool Kitchen Cookbook" is also available in a digital book format (K= indle, $11.99).

Editorial Note: For more than 25 years, Taste of Home has been one of the w= orld's most popular cooking publications. Through the pages of the flagship=
magazine, popular cookbooks and online community, Taste of Home offers a f= riendly exchange of family-favorite recipes, cooking tips and personal stor= ies from genuine home cooks. Because professional food staff test and evalu= ate every recipe in the Taste of Home Test Kitchen, readers are guaranteed = success every time. (https://www.tasteofhome.com)

Taste of Home Cook it Quick
Taste of Home, editor
Trusted Media Brands
https://www.trustedmediabrands.com
9781621459316, $19.99, PB, 448pp

https://www.amazon.com/Taste-Home-Cook-Quick-All-time/dp/1621459314

Synopsis: Today's family cooks know how to set a homemade meal on the table=
even on their busiest nights. Now with the publication of "Taste of Home C= ook it Quick: All-time family classics in 10, 20 & 30 Minutes" they are sha= ring their time-saving snacks, entrees, sides and desserts with you in this=
invaluable culinary collection.

Just choose the menu that fits your schedule. Ten minutes to dinner? Turn t=
o the "10-Minute Mains" area for dozens of ultra-easy ideas. Want to eat in=
a half-hour? Flip to the "30-Minutes" section and you'll find more than 50=
favorites to choose from. What could be easier or faster?

Comprised of 488 Recipes, with "Taste of Home Cook it Quick" anyone can mak=
e every recipe with confidence, knowing that each was tested and approved b=
y the Taste of Home Test Kitchen.

Of special note are: 3 At-A-Glance icons (Save when you stock your freezer = with pre-made meals.); The "Freeze It" icon (showing you which recipes free=
ze best -- storage and reheating direction included); A "5-Ingredient" icon=
(to save time and money); and an "Eat Smart" icon (for when you want healt=
hy foods that come together quick); Nutrition Facts (every recipe offers a = complete set of nutrition facts).

Critique: Profusely illustrated throughout with full color photos of finish=
ed dishes, "Taste of Home Cook it Quick: All-time family classics in 10, 20=
& 30 Minutes" is particularly ideal as a low-budget menu resource for time= -stressed, time-limited family cooks wanting to serve palate-pleasing, appe= tite-satisfying, and on the table in 30 minutes or less meals. While a popu= lar pick for personal, professional, family, and community library cookbook=
collections, it should be noted that "Taste of Home Cook it Quick" is also=
readily available in a Spiral Bound edition (9781617658334, $24.99) and in=
a digital book format (Kindle, $11.99).

Editorial Note: Taste of Home (https://www.tasteofhome.com) is the leading = multi-platform producer of information on food, cooking and entertaining, s= erving home cooks engaging media that capture the joy and comfort received = from food made with love. Taste of Home magazine has a circulation of 2.25 = million, 4.6 million newsletter subscribers, and publishes Simple & Delicio=
us magazine six times a year; top-selling bookazines, newsstand specials, a=
nd popular cookbooks. The Taste of Home brand reaches 27.3 million people e= very month.

Fix-It and Forget-It Everyday Instant Pot Favorites
Hope Comerford
Good Books
www.goodbooks.com
c/o Skyhorse Publishing, Inc.
307 West 36th Street, 11th Floor, New York, NY 10018
www.skyhorsepublishing.com
9781680998610, $19.99, PB, 240pp

https://www.amazon.com/Fix-Forget-Everyday-Instant-Favorites/dp/1680998617

Synopsis: Featuring recipes of 100 dinners, sides and desserts, "Fix-It and=
Forget-It Everyday Instant Pot Favorites" by Hope Comerford is the perfect=
culinary resource to answer that eternal question -- "What's for dinner?"

This is a beautifully illustrated compendium of DIY recipes that are easy t=
o prepare, don't require a lot of hard-to-find ingredients, and will appeal=
to the whole family.

In addition to great recipes, you'll also find tips on how to set up and us=
e your Instant Pot, how to know when your food is perfectly done, and more.=
As to the recipes, the range from: Beef with Broccoli; Mediterranean Lenti=
l Soup; Tender Tasty Ribs; and Cheesy Broccoli Rice Casserole; to Salsa Lim=
e Chicken; Lasagna the Instant Pot Way; Family Favorite Chicken Fajita Soup=
; Barbecued Brisket; and Cilantro Lime Rice.

Of special note are the recipes for scrumptious desserts ranging from Lemon=
Pudding Cake to Cookies & Cream Cheesecake.

Critique: A cornucopia of palate-pleasing, appetite-satisfying, kitchen coo=
k friendly recipes that will turn the most novice of cooks into truly seaso= ned family chefs, "Fix-It and Forget-It Everyday Instant Pot Favorites: 100=
Dinners, Sides & Desserts" will prove to be an immediately welcome and end= uringly prized addition to personal, professional, family, and community li= brary cookbook collections. It should be noted that "Fix-It and Forget-It E= veryday Instant Pot Favorites: 100 Dinners, Sides & Desserts" is also avail= able in a digital book format (Kindle, $14.99).

Editorial Note: Hope Comerford is the food blogger behind A Busy Mom's Slow=
Cooker Adventures and is the author of The Gluten-Free Slow Cooker and edi= tor or author of several Fix-It and Forget-It books including Fix-It and Fo= rget-It Freezer to Instant Pot, Fix-It and Forget-It Instant Pot Light & He= althy Cookbook, and the Welcome Home Cookbook series. There is a listing of=
her books at: https://www.thriftbooks.com/a/hope-comerford/1972708

Jeremy Pang's School of Wok: Simple Family Feasts
Jeremy Pang
Hamlyn
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9780600637776, $26.99, HC, 208pp

https://www.amazon.com/Jeremy-Pangs-School-Wok-Simple/dp/0600637778

Synopsis: Bringing together the best Asian flavors from across the continen=
t, "Jeremy Pang's School of Wok: Simple Family Feasts" makes Asian cooking = quick and accessible so you can spend less time fussing over dinner and mor=
e time together.

Each individual dish comprising "Jeremy Pang's School of Wok: Simple Family=
Feasts" can be enjoyed on its own for a simple supper or grouped together = for larger feasts with something for everyone to enjoy. Family cooks will l= earn how to group dishes together with rice and noodles and other accompani= ments as per traditional Asian cuisine.

Most of the 80 recipes showcased in "Jeremy Pang's School of Wok: Simple Fa= mily Feasts" utilize the 'wok clock' technique, where the ingredients are l= aid out in a clock formation in the order they will be cooked for complete = simplicity. You will also find handy feast planners with the order and cook= ing times of each dish to make life as easy as possible.

Fast, fresh and flavorsome, Simple Family Feasts will help you discover exc= iting family favorites that you will return to again and again.

Critique: The recipes reflect Chines, Thai, Singaporean, Vietnamese, Malays= ian, Indonesian, Pinoy, Korean, and Japanese cuisines. Of special note is t=
he section on Desserts. Gorgeously and profusely illustrated with full page=
, full color photographs of finished dishes, "Jeremy Pang's School of Wok: = Simple Family Feasts" is an extraordinary and truly 'kitchen cook friendly'=
compendium of wonderful Asian dishes that are guaranteed to be palate plea= sing, appetite satisfying, and truly memorable! While also available in a d= igital book format (Kindle, $12.99), "Jeremy Pang's School of Wok: Simple F= amily Feasts" is a strongly recommended pick for personal, professional, an=
d community library Asian Wok Cuisine cookbook collections.

Editorial Note: Jeremy Pang (https://en.wikipedia.org/wiki/Jeremy_Pang) won=
both Rising Young Star and Best Specialist Cookery School at the British C= ookery School Awards 2015. Since then, his recipes and work have been featu= red in a wide variety of publications including: The Guardian, Independent,=
The Sunday Times, Delicious & BBC Good Food. Along with regular appearance=
s on UK TV shows including: Channel 4's Sunday Brunch and ITV's Ainsley's F= ood We Love and Nadiya's Family Favourites. Jeremy's refreshing laid-back, = straightforward approach has helped him build an ever-growing and thriving = specialist cookery school in London called School of Wok. He can be followe=
d on: Instagram.com/jeremypang_official; Twitter.com/ChefJeremyPang; Twitte= r.com/schoolofwok; Instagram.com/schoolofwok; YouTube.com/SchoolofWok

House & Garden: A Year in the Kitchen
Blanche Vaughan
Mitchell Beazley
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9781784728953, $49.99, HC, 304pp

https://www.amazon.com/House-Garden-Year-Kitchen-Seasonal/dp/1784728950

Synopsis: "House & Garden A Year in the Kitchen: Seasonal recipes for every= day pleasure" by Blanche Yaughan is the first cookbook from Conde Nast's pr= emier UK lifestyle magazine, House & Garden, and features contributions fro=
m an array of well-known chefs and a wealth of gorgeous, aspirational, and = culinary imagery.

A culinary compendium of more than 150 elegantly simple recipes, "A Year in=
the Kitchen" showcases thoroughly 'kitchen cook friendly recipes that rang=
e from Chard, Spinach and Egg Gratin; Braised Summer Peas; Squash and Cavol=
o Flan; Apple and Blueberry Cobbler; and Warming Madagascan Curry; to Lemon=
Risotto, Chocolate Rye Tart; Brown Irish Soda Bread; and Pecan Stuffing.

Critique: Presented seasonally (Spring, Summer, Autumn, Winter) and brillia= ntly illustrated with full color culinary photography throughout, "House & = Garden A Year in the Kitchen: Seasonal recipes for everyday pleasure" will = prove to be a welcome, kitchen cook friend, and iconic addition to personal=
, professional, and community library cookbook collections. It should be no= ted that "House & Garden A Year in the Kitchen: Seasonal recipes for everyd=
ay pleasure" is also readily available in a digital book format (Kindle, $2= 0.99).

Editorial Note: Blanche Vaughan (https://blanchevaughan.com) is the Food Ed= itor at House & Garden, as well as a food writer and chef who worked at the=
River Cafe, Moro and St John. She has written for the Guardian and publish=
ed four books with Weidenfeld & Nicolson including One Pot and Egg and Itsu=
: The Cookbook.

Beach Eats
The Editors of Coastal Living
IPG Publishing & Licensing
c/o Independent Publishers Group
814 North Franklin Street, Chicago, IL 60610
www.ipgbook.com
9781957317243, $30.00, HC, 288pp

https://www.amazon.com/Beach-Eats-Favorite-Surfside-Occasion/dp/1957317248

Synopsis: The beach is a gathering place for vacationers, an inspired place=
to call home for locals, and a magical spot for dreamers who live far from=
sea breezes and ocean waves. Likewise, seaside homes and sandy beaches are=
idyllic places for families and friends to come together to celebrate both=
the everyday and the special occasions few and far between.

"Beach Eats: Favorite Surfside Recipes for Every Occasion" is visually stun= ning cookbook with some 100 recipes for dishes that reflects the locales wh= ere people gather to share a drink, a meal, or a little something sweet by = the shore -- Cabana Bar, Beachside Grill, Seafood Shack, Roadside Stand, Bo= ardwalk Bakery, and Ice Cream Cart.

The recipes comprising "Beach Eats" include tropical thirst-quenchers like =
a Candied Kumquat Manhattan and a Ginger-Lime Daiquiri to enjoy with savory=
Crab Rangoon or creamy Macadamia-Coconut Dip. Grill up Hoisin Burgers with=
Pickled Vegetables or a White Pizza with Clams and Bacon. Cool off with Ha= waiian Shaved Ice or tasty Avocado-Lime Paletas.

Critique: A colorful and welcome compendium of thoroughly 'user friendly' r= ecipes for palate-pleasing, appetite satisfying, and just plain fun eating,=
"Beach Eats: Favorite Surfside Recipes for Every Occasion" truly lives up =
to its title and is especially and unreservedly recommended addition to per= sonal, family, and community library cookbook collections.

Editorial Note: For over 20 years Coastal Living has provided readers with = the best seaside spots to shop, dine, explore, and unwind. Diverse brand lo= yalists agree: "coastal" is a state of mind. From inspiring design and deco= rating to gorgeous, blissful getaways and fresh-from-the-sea meals for ente= rtaining, Coastal Living offers its audience an escape to the good life -- =
to be enjoyed barefoot, of course. (https://www.southernliving.com/author/c= oastal-living)

The Grazing Table
Natalie Thomson
Hamlyn
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9780600637967, $24.99, HC, 160pp

https://www.amazon.com/Grazing-Table-Create-Beautiful-Platters/dp/060063796=
4

Synopsis: Grazing boards are a wonderful, sociable way to share a meal with=
family or a party with friends. With surprisingly little effort, with Mant= alie Thomson's "The Grazing Table: How to Create Beautiful Butter Boards, F= ood Platters & More" you can easily create eye-catching and delicious sprea=
ds for sweet and savory lovers alike.

Whether it's a midweek meal or a big celebration, there's a grazing board f=
or every occasion thanks to "The Grazing Table" which features butter board=
s, charcuterie, cheeseboards, antipasti, mezze, fruit platters, dessert boa= rds and more, Indeed, "The Grazing Table" is an impressive compendium of in= spiring ideas for building your own grazing boards at home and includes mor=
e than 60 simple recipes for making some of the elements from scratch.

"The Grazing Table" covers Dairy, Fruit & Vegetables platters (including Wh= ipped salted butter board, Cheesy tear & share bread wreath and Rainbow fru=
it platter); Fish & Seafood arrays (including Seafood platter, Build-your-o=
wn poke bowl and Fish tacos); Poultry layouts (including Crispy chicken but= ter board, Chipotle chicken nachos and Cobb salad); Meat boards (including = Luxury picnic, Classic charcuterie and Burger boards); and Treat platters (= including Pancake platter, Mini doughnuts and an Ice cream station).

Critique: Beautifully illustrated throughout with full page, full color pho= tos, "The Grazing Table: How to Create Beautiful Butter Boards, Food Platte=
rs & More" is a very special, quite unique, culinarily inspiring, and extra= ordinary addition to personal, family, and community library cookbook colle= ctions. It should be noted that "The Grazing Table" is also readily availab=
le in a digital book format (Kindle, $10.99).

Editorial Note: Natalie Thompson (Nataliethomsonfood.com) has been styling = and recipe writing since 2012 after completing a diploma in food and wine f= rom Leiths Cookery School in London. In that time, she has successfully bui=
lt a broad client base and has worked with UK magazines, publishers, advert= isers and film companies. She writes recipes for cookbooks and magazines. S=
he can be followed on: Instagram.com/nataliethomsonfood and on Twitter.com/= nataliejmt1

Campfire Cooking
Jakob Nusbaum
Skyhorse Publishing, Inc.
307 West 36th Street, 11th Floor, New York, NY 10018
www.skyhorsepublishing.com
9781510774902, $24.99, HC, 184pp

https://www.amazon.com/Campfire-Cooking-Mouthwatering-Skillet-Recipes/dp/15= 10774904

Synopsis: With the publication of "Campfire Cooking: Mouthwatering Skillet,=
Dutch Oven, and Skewer Recipes", chef Jakob Nusbaum showcases 50 mouth-wat= ering recipes to enjoy around the campfire!

Sharing a meal around a campfire is one of life's purest pleasures. Whether=
you've come back to camp after a long day of hiking or you're stepping out=
onto the patio to sit around the fire pit, there's something special about=
the smell of smoke, the stories, the laughter, and the sound of food sizzl= ing over the open flames.

The recipes comprising "Campfire Cooking" will take your campfire experienc=
es up another level with incredible food and invaluable advice. Of special = note are tips on how to split firewood safely, suggestions for choosing equ= ipment, and advice for getting your fire going and keeping it hot.

From Cowboy toast with Cheddar, blue cheese, red onions & barbecue sauce; G= rilled trout with herbs & lemon; Pizza on a stick with pepperoni, mozzarell=
a & red onions; and Juicy barbecued spareribs with grilled coleslaw; to Chi=
li con carne; French toast with blackberries & maple syrup; Baked apples wi=
th cinnamon, raisins, brown sugar, nuts & whipped cream; Hot chocolate with=
whipped cream, cognac & grilled marshmallows, "Campfire Cooking" has break= fast, lunch, dinner, snacks, desserts, and hot drinks covered.

Critique: Profusely and beautifully illustrated throughout with full color,=
full page photos of finished dishes, "Campfire Cooking: Mouthwatering Skil= let, Dutch Oven, and Skewer Recipes" is an ideal culinary resource for out-= of-doors cooking that will result in truly memorable outdoor dining augment= ing the joy and adventure of camping. While a superbly qualified addition t=
o personal, professional, and community library cookbook collections, it sh= ould be noted for campers that "Campfire Cooking" is also available in an e= asily portable digital book format (Kindle, $16.99).

Editorial Note: Currently residing in Denmark, Jakob Nusbaum worked for twe= lve years as art director in an advertising agency, but embers and pots won=
over office life, and since 2016 he has been an outdoor chef full time.

The Hog Island Book of Fish & Seafood
John Ash, author
Ashley Lima, photographer
Harry N. Abrams, Inc.
www.abramsbooks.com
9781951836870, $40.00, HC, 352pp

https://www.amazon.com/Hog-Island-Book-Fish-Seafood/dp/1951836871

Synopsis: Featuring favorites from the kitchens of Hog Island Oyster Bars a=
nd other talented chefs who have embraced the company's sustainability etho=
s, "The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Wate= rs" from restaurateur, cookbook author, and two-time James Beard Award winn=
er John Ash is an authoritative compendium that showcases more than 250 dis= hes drawn from cuisines around the world, including regional favorites like=
San Francisco cioppino, Southern crawfsh etouffee, and New England clam ch= owder.

Presenting a wide variety of cooking methods (such as steaming, roasting, g= rilling, pan-frying, curing) along with illustrated techniques like shuckin=
g oysters, opening clams, and ?lleting ?sh, "The Hog Island Book of Fish & = Seafood" is a comprehensive cookbook that will guide you through all the ba= sics of seafood preparation. And the extensive list of sauces, butters, and=
seasonings will help you turn your choice of seafood into a stellar dish.

Simply stated, "The Hog Island Book of Fish & Seafood" is the next best thi=
ng to taking a master class taught by John Ash, an award-winning chef who s= hows amateur, family, and professional cooks how to bring culinary gifts fr=
om the water to the table at their peak of perfection.

Critique: Beautifully illustrated throughout with full color photography by=
Ashley Lima, "The Hog Island Book of Fish & Seafood: Culinary Treasures fr=
om Our Waters" is a culinary joy to browse through -- one inspiring recipes=
after another. This large format (8.3 x 1.5 x 10.3 inches, 3.3 pounds) har= dcover edition from Harry N. Abrams publishing is a very special resource f=
or planning memorable menus and will prove to be an immediately and endurin= gly popular addition to personal, professional, family, and community libra=
ry Fish & Seafood cookbook collections. It should be noted that "The Hog Is= land Book of Fish & Seafood" is also available in a digital book format (Ki= ndle, $16.99).

Editorial Note #1: John Ash (https://chefjohnash.com) is a restaurateur, co= okbook author, and two-time James Beard Award winner. He previously cohoste=
d the Good Food Hour radio show on KSRO for 35 years, and he has hosted two=
shows on the Food Network. Ash regularly contributes to the Santa Rosa Pre=
ss Democrat and has written for magazines such as Fine Cooking and Eating W= ell. In 2014, Ash was honored by the Monterey Bay Aquarium as the Sustainab=
le Seafood Educator of the Year.

Editorial Note #2: Ashley Lima (https://www.ashleylima.com/about) is an art=
director and professional photographer based in the San Francisco Bay Area=
..

Roast Figs, Sugar Snow: food to warm the soul
Diana Henry, author
Aster
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9781783255764, $29.99, HC, 208pp

https://www.amazon.com/Roast-Figs-Sugar-Snow-Food/dp/1783255765

Synopsis: From multi-award-winning food columnist and cookbook author, Dian=
a Henry, comes a new edition of "Roast Figs, Sugar Snow: food to warm the s= oul" -- a hidden gem at the heart of her repertoire of irresistible cold-we= ather recipes that celebrate the unique pleasures of autumn and winter, and=
in this new edition, featuring seven new recipes and a foreword by Nigel S= later.

The recipes comprising "Roast Figs, Sugar Snow" celebrates not only the ing= redients of the winter these showcased dishes including the pumpkins and po= megranates, chestnuts and soft, sweet spices associated with the cold-weath=
er season.

Now revisited, revised, and refreshed nearly 20 years after its first publi= cation, "Roast Figs, Sugar Snow: food to warm the soul" continues to featur=
e recipes personally gathered from Diana's travels to Scandinavia, the Fren=
ch and Italian Alps, Scotland, Ireland, and New England.

Ranging from Pumpkin Tarts with Spinach and Gorgonzola; Vermont Baked Beans=
; Roast Pork with Black Pudding, Apple and Mustard Sauce; Melting Leg of La=
mb with Juniper; and Snow Biscuits; to Skier's Chocolate with Bugnes; Roast=
Figs and Plums in Vodka with Cardamom Cream; Crimson leaf, black lentil, r= oasted grape and walnut salad; Beetroot and blackberry soup with walnut rel= ish; Ham and haddie pie -- and more! Of special note is Diana's evocative w= riting about both place and food.

Critique: A very special culinary compendium of palate pleasing, appetite s= atisfying, kitchen cook friendly, "Roast Figs, Sugar Snow: food to warm the=
soul" is a choice and strongly recommended addition to personal, professio= nal, and community library cookbook collections. It should be noted that "R= oast Figs, Sugar Snow: food to warm the soul" is also available in a paperb= ack edition (9781845335243, $20.99) and in a digital book format (Kindle, $= 12.99).

Editorial Note: Diana Henry (https://www.splendidtable.org/bio/diana-henry)=
is food columnist for The Sunday Telegraph and contributes to numerous oth=
er publications, including the Daily Telegraph and House and Garden. Her bo=
ok Crazy Water, Pickled Lemons was short listed for the prestigious Glenfid= dich awards and in 2007 she won "Cookery Writer of the Year" at the Guild o=
f Food Writers Awards.

Chetna's Indian Feasts
Chetna Makan
Hamlyn
c/o Octopus Publishing
www.octopusbooksusa.com
9780600637677, $32.99

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

Chetna's Indian Feasts: Everyday Meals & Easy Entertaining comes from a par= ticipant in The Great British Bake Off and features Indian-inspired dishes = that are varied, appealing, and easy to reproduce at home. While other Indi=
an cookbooks hold some of these same attractions, what sets Chetna's Indian=
Feasts apart from others is a focus on fast dishes that are not only easy =
to put together, but different from many of the classic Indian fare to be f= ound in competing cookbooks. Full-page color photos illustrate such dishes =
as Dal with Mango, Garlic Chilli Corn (suitable for the barbecue), or Red C= hilli Pulao with Chicken. This take-off on traditional Indian fare is highl=
y recommended for enthusiasts of Indian food seeking something satisfyingly=
different.

Flavor Kitchen
Crystelle Pereira
Kyle Books
c/o Octopus Books
www.octopusbooksusa.com
9781914239793, $29.99

https://www.amazon.com/Flavor-Kitchen-Creative-Recipes-Sharing/dp/191423979=
2

Flavor Kitchen: Vibrant Recipes With Creative Twists features original crea= tions not to be found in other cookbooks. Perhaps this is because Crystelle=
Pereira's Portuguese-Goan roots and travels encouraged her to meld new fla= vors. She developed these different combinations as she traveled the world.=
Full-page color photos accompany this British Bake-Off cook's original dis= hes, such as Spicy Korean-inspired Smashed Potatoes or Slow-Roasted Harissa=
Carrots. From small plates and dips to desserts and main dishes, Pereira's=
unique creations are powerfully appealing and highly recommended for cooks=
seeking flavor combinations not to be found elsewhere.

The Healthy Back Kitchen
Griffin R. Baum, MD
America's Test Kitchen
21 Drydock Avenue, Suite 210E, Boston, MA 02210
www.americastestkitchen.com
9781954210653, $29.99

https://www.amazon.com/Healthy-Back-Kitchen-SimplerHow-Managing/dp/19542106=
55

The Healthy Back Kitchen: Move Easier, Cook Simpler is all about mitigating=
the effects of back pain from common kitchen movements such as bending, li= fting, and preparing foods. Worst of all is the standing required in cookin=
g. Dr. Griffin R. Baum, a neurosurgeon in New York, is an avid cook who her=
e offers new cooking methods to protect the back and address the common mot= ions of cooking that set off pain. He advocates a simpler way of moving in = the kitchen and includes over two hundred color photo-enhanced recipes desi= gned to avoid prolonged standing. Tricks that make cooking easier include t= aking breaks mid-cooking, prepping ahead, buying already-trimmed veggies, a=
nd other simple routines for avoiding the usual long-standing backache-caus= ing kitchen routines, making The Healthy Back Kitchen highly recommended fo=
r health and cookbook collections alike.

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

--- MBSE BBS v1.0.8.4 (Linux-x86_64)
* Origin: ---:- FTN<->UseNet Gate -:--- (3:633/280.2@fidonet)