On The Bookshelf
New additions to the TASTE&TRAVEL library.
Fresh Flavors for the Slow Cooker by Nicki Sizemore
(Storey, 2019) It's about time the slow cooker came out of the kitchen cupboard and back onto the counter. The success of the Instant Pot has reignited interest in one-pan cooking and this collection of recipes suited to the modern palate reminds us of how useful that other device can be for time-harried cooks.
Fine Cider by Felix Nash (Dog `n Bone, 2109)
This book is heavily British-centric — understandable since that country has a centuries-old cidering tradition. But given the terrific craft ciders now being made in Quebec and some other parts of Canada, an authoritative guide to apple varieties, cider styles and production methods by a world expert is both timely and welcome.
The Gaijin Cookbook by Ivan Orkin and Chris Ying (Houghton Mifflin Harcourt, 2019) The term means `outsider' but Orkin is not your average gaijin — he’s a Jewish chef from New York with a Japanese wife and the
confidence to open his own ramen shops in Tokyo. This book, coauthored with the founder of Lucky
Peach, is filled with approachable recipes for the foods that Orkin enjoys with his bicultural family.
Bar Cart Style by Emily Henson (Ryland Peters & Small, 2019) Just when you think there’s been a book written about absolutely everything, along comes a manual for designing your home cocktail station. Trivial maybe, but after paging through this beautiful little book, we were off to the flea market to find a vintage bar cart and soda syphon of our own.
Gennaro's Pasta Perfecto! by Gennaro Contaldo (Interlink, 2020) From the man who taught Jamie
Oliver how to cook Italian, a collection of trustworthy recipes for dishes — from the simple to the sophisticated — made with fresh and dried pasta, along with tips and tricks for mastering Italy's favourite food.
Shuk by Einat Admony and Janna Gur (Artisan, 2019)
Admony is a New York chef and restaurateur with a serious knack for producing delicious Israeli
shuk- (market) driven cuisine. Her new book, co-authored
with veteran author Gur, is a visual delight and an inspiration to get into the kitchen.
Whole Food Cooking Every Day by Amy Chaplin
(Artisan, 2019) When there are so many cookbooks that celebrate dietary fads, Chaplin's sensible, well written tome is a welcome handbook for those who cook for people with dietary restrictions, and a reliable guide to taking a healthier approach to cooking.
Curry & Kimchi by Unmi Abkin and Roger Taylor (Storey, 2019)
A gem of a book arranged around the dressings, sauces, salsas and condiments that elevate Asian-inspired dishes to unexpected heights. Chez Panisse alumnus Abkin is a four-time contender for the James Beard Award for Best
Chef in the Northeast. Read and learn.
Cooking Class Global Feast by Deanna F. Cook (Storey,
2019) A wonderful book for budding chefs of all ages shows how to make everything from Canadian Bannock and Tongan Coconut Bread to Ethiopian Wat and Korean Kimchi. Fun extras, including stickers, language flash cards, flags and a culinary passport, further stimulate interest in the way people in different parts of the world cook, eat and live.