AN ADDED VALUE FOR MY SUBSCRIBERS --- FOOD AND DRINK BOOKS IN REVIEW FOR JANUARY 2012 ====================================== By Dean Tudor, Gothic Epicures Writing, dtudor@ryerson.ca Creator of Canada's leading wine satire site at http://fauxvoixvincuisine.blogspot.com Always available at www.deantudor.com and http://gothicepicures.blogspot.com But first, these words: 2012 WARNING – PRICE ALERT: All prices listed below are now in US DOLLARS as printed on the cover. In these times of US-Canadian currency fluctuations AND online discounts, plus the addition of GST or HST, prices will vary upwards or downwards. ALLEZ CUISINE!! * DRINK BOOK OF THE MONTH! * ++++++++++++++++++++++ 1. THE OXFORD COMPANION TO BEER (Oxford University Press, 2012, 920 pages, ISBN 978-0-19-536713-3, $65 US hard covers) has been edited by Garrett Oliver, brew master of The Brooklyn Brewery, and beer book author (The Brewmaster’s Table). He’s also led more than 700 beer tasting events over the past two decades. As with other Oxford Companions, this is an assortment of well-defined articles about the world of beer, gathered for consistency and relevancy, and put into alphabetic order. It makes a great read for beer lovers, either randomly or from the beginning. 165 beer experts from 20 countries contributed material for over 1,100 entries. Topics include: biographies, beer history, the brewing process, tastings and notes, beer styles, profiles of beer-producing regions, varieties of hops (more than 100 entries) and barley, food pairing, glassware, barrel- aging, dry hopping, bottle re-fermentation, and more. Illustrations are derived from advertisements, brochures, postcards, photos, and more. The appendices have lists of beer organizations and clubs, beer festivals, websites, magazines, and beer museums. Articles are signed, and there is a list of contributors with their affiliations. Audience and level of use: reference libraries, intelligent beer lovers. Some interesting or unusual facts: gravity dispense is the original method for drawing beer from a cask, before the invention of draught systems. The downside to this book: Nick Pashley and Stephen Beaumont, both beer experts in Canada, are not listed as contributors. The upside to this book: there are two full pages about Michael Jackson the beer and scotch writer. Quality/Price Rating: 93. * FOOD BOOK OF THE MONTH! * ++++++++++++++++++++++ 2. CHICKEN (Reaktion Books, 2012; distr. Univ. of Chicago Press, 216 pages, ISBN 978-1-86189-858-6, $19.95 US paper covers) is by Annie Potts, an academic in New Zealand. Her book is one of the amazing “Animal” series published by Reaktion in the UK. Most of the series deal with animals we do not eat, such as Cat, Dog, Giraffe, Parrot and Whale. Domesticated animals have included Cow, Pig and Duck, plus farmed animals such as Salmon and Moose. This is the popular culture story of the Chicken: dealing with historical and literary items such as fancy breeds from jungle fowl, the religious venerations of chickens and roosters in the past, egg-rolling, cockfighting, wishbone-pulling, and the like. Relationships with humans are also covered. There is a separate chapter on “meat chicks” and “egg machines”. And it has been richly illustrated with colour and black and white historical photos and drawings, older advertisements, and just plain whimsy – 103 in all, 72 in colour. At the end, Potts has an illustrated timeline of the chicken, endnotes, select bibliography, a listing of associations and periodicals, websites, and an index. This is compelling reading. Audience and level of use: those interested in food lore and history. Some interesting or unusual facts: “The Day of the Chicken is the first day of the lunar Chinese New Year, so called because only the Heavenly Chicken knows when the first sunrise of a new year occurs.” Quality/Price Rating: 90. ----------------------------------------------------------------------- * OTHER FOOD AND DRINK BOOKS ++++++++++++++++++++++++++ 3. THE WEEKNIGHT COOK; fresh & simple recipes for good food everyday (Weldon Owen, 2011; dist. Simon & Schuster, 455 pages, ISBN 978-1- 61628-166-9, $ 24.95 US paper covers) is by Brigit Binns, who has authored other cookbooks for Williams-Sonoma (and also published by Weldon Owen). Here, she concentrates on general family cooking for the weeknight, with 300 or so preps emphasizing three steps or less, easy- to-find ingredients, and meal planning tips. The emphasis is definitely on “cooking smarter” and “kitchen savvy”; meal planning involves a pantry and seasonal foods. She’s got a month of menus, basic recipes, checklists, planning for company, and matching food to wine. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Audience and level of use: the home cook. Some interesting or unusual recipes/facts: artichokes with lemon aioli; eggplant with spicy chile sauce; vegetable quesadillas; roasted vegetables with Romesco sauce; miso-marinated salmon; fried catfish and greens; orange-chipotle chicken with corn. The downside to this book: it is hard to tell how long the binding will last. The upside to this book: photos bleed into the gutters, giving us more room for the recipe and annotations. Quality/Price Rating: 89. 4. HYPERENSION COOKBOOK FOR DUMMIES (John Wiley & Sons, 2012, 362 pages, ISBN 978-1-118-09513-3, $19.99 US paper covers) is by Rosanne Rust (author of Restaurant Calorie Counter for Dummies) and Cindy Kleckner. Both are registered dieticians and nutrition consultants. They tell you how to beat hypertension with about 150 simple recipes. Along with the food (fresh, low-sodium), the authors say that there needs to be lifestyle changes. As with all Dummies books, there are loads of tips. Here, these are for meal planning, eliminating salt, losing weight, lowering cholesterol, fast and smart grocery shopping, nutrition labels, and the DASH diet. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. There are also ten tips to enhance the flavour of your meal without adding salt, and ten long-term tips to beat hypertension. Audience and level of use: those with hypertension. Some interesting or unusual recipes/facts: baked chicken pesto; glazed Cornish hens; steak and vegetable kabobs; pulled pork sandwiches; pasta with zucchini yogurt sauce and walnuts; oven-roasted fish with vegetables. The downside to this book: it may not always work, so seek medical advice. The upside to this book: should attract a wider-than-normal audience. Quality/Price Rating: 89 5. MEDITERRANEAN DIET COOKBOOK FOR DUMMIES (John Wiley & Sons, 2012, 364 pages, ISBN 978-1-118-06778-9, $19.99 US paper covers) is by Meri Raffetto, also author of the Glycemic Index Cookbook for Dummies, and Wendy Jo Peterson, both registered dieticians. The Mediterranean diet is a way to improve your health, lose weight, and prevent and fight disease. It has been proven that Mediterranean people live longer, and the reason is their diet. Emulation is the best way to go…and besides, it’s flavourful. The 160 recipes here promote the health benefits of a plant-based cuisine, while switching you away from a sweet tooth. And, of course, it works – if you stick to it. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. The principal foods are plants, olive oils, and wine. The cuisines in the book are Italy, Greece, Morocco and Spain. There are two chapters for top ten lists: one covers how to get more plant-based foods into your diet, while the other explores myths of the Mediterranean diet (so you won’t be misled). Audience and level of use: those looking for some good diet ideas. Some interesting or unusual recipes/facts: classic meze platter; meat- filled dolmas; chicken cacciatore; chicken piccata; wild rice pilaf; lemon pork chops; pork sausages with white beans and tomatoes. The downside to this book: the photos, while colourful, do not appear to be inspired. The upside to this book: there are a lot of tips here, like all the Dummies books. Quality/Price Rating: 89. 6. EVENTS EXPOSED; managing and designing special events (John Wiley & Sons, 2012, 237 pages, ISBN 978-0-470-90408-4, $50 US hard covers) is by Lena Malouf, an award-winning specialist in event management and design. She’s now a consultant, traveling the world, sharing her expertise. Her book has been gleaned from her more-than-45 years of experience in the industry. It’s in two parts: the first deals with the business (strategy, getting clients, building the business, what to look for in venues, money management, proposal presentation, and the like) and the design (tabletop, ceiling, all décor, themes, and weddings). There are checklists, case studies, and sections on behavioural styles and how to work with them. Audience and level of use: event planners, hospitality schools. Some interesting or unusual facts: Chinese lanterns are suspended from a timber grid. This is a great decorating idea for events that are themed: all you need to do is suspend the appropriate props in place of the lanterns. The downside to this book: a bit brisk, but it covers all the important elements. The upside to this book: a good book, full of psychological insights. Quality/Price Rating: 86. 7. WEIGHTWATCHERS ONE POT COOKBOOK; the ultimate kitchen companion with over 300 recipes (John Wiley & Sons, 2012, 374 pages, ISBN 978-1-118- 03812-3, $29.99 US hard covers) promises a great dinner from using just one appliance (a liberal definition of “one pot”, which also includes panini press, waffle iron, fondue pot, BBQ grill). The title might be misleading if you were expecting something like 300 casserole preps. Chapters are arranged by the type of pots, so there are “bowls”, skillets, woks, saucepan, Dutch oven, roasting pan, casserole dish, slow cooker, pressure cooker and “baking pan” for desserts. But it is still a pretty nifty book for using just the one appliance. Recipes have all the usual health data “per serving”, plus key WeightWatchers elements of points. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. There’s an index by PointsPlus, and an alphabetical index. Unfortunately, both indexes have a very faint typeface and can be hard to read. Audience and level of use: WeightWatchers Some interesting or unusual recipes/facts: rabbit in sour cream sauce with cherry tomatoes and noodles; cheese, beef and noodle casserole; rustic beef short ribs with mustard sauce; Korean-style soft tacos; chicken gumbo; tortilla casserole with tomatillo salsa. The downside to this book: misleading title? The upside to this book: Recipes include WeightWatchers PointsPlus values. Quality/Price Rating: 82. 8. THE NEWLYWED COOKBOOK; fresh ideas and modern recipes for cooking with and for each other (Chronicle Books, 2012, 304 pages, ISBN 978-0- 8118-7683-4, $35 US hard covers) is by Sarah Copeland, a New York based recipe developer for the Food Network. The shtick here is that modern couples need to be spending more time TOGETHER in the kitchen, which is not such a bad idea. Here are more than 130 recipes for both classic and contemporary meals that are both perfect for two people and require two people to participate. Many can be expanded to four or more, and are thus great for entertaining or parties. Copeland believes that true happiness comes from sourcing, cooking and sharing food together. I‘ll vote for that: it worked for me…in all of my marriages! Topics include stocking the pantry, visiting the farmers’ markets, brunch, little meals, supper, comfort food, romantic meals, embellishments, indulgences, and alfresco such as campfires, picnics, and portable parties. Everything seems to be easy to make, and there is a lot of detail about kitchen life in the first fifty or so pages of this book. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Next question: who does the cleaning up? Audience and level of use: newlyweds. Some interesting or unusual recipes/facts: lazy chef’s fruit torte; Venezuelan chocolate shake; iron skillet steak with thyme butter; pan- fried pork chops; lobster rolls; open-face soft-boiled egg sandwiches; oatmeal scones; ricotta silver dollars. The downside to this book: I guess it has a built-in audience, but does anyone ever admit to being newlyweds anymore? It is so middle-class… The upside to this book: a no-brainer for showers. Quality/Price Rating: 85. 9. A TOAST TO BARGAIN WINES; how innovators, iconoclasts, and winemaking revolutionaries are changing the way the world drinks. (Scribner, 2011, 311 pages, ISBN 978-1-4391-9518-5, $15 US paper covers) is by George M. Taber, an award winning wine book author (Judgment of Paris, To Cork or Not to Cork) with multiple nominations for a Beard and a Simon award. If you were to survey ever wine writer in the world, I think that 99.9% would say that the most frequent question asked of them is – can you recommend a good wine that costs less than $10 (in local currency)? The first half of the book is the more enjoyable: how wine culture had evolved and stories about the creators of value wines such as Fred Franzia and Two-Buck Chuck, John Casella and [yellow tail], and the French investors in Chinese wine. The last half is the guide to best buys: he lists 10 wines for 34 of the more popular wine varieties (along with a gratuitous two wines that cost above $10), then 10 value brands from 12 regions around the world, and then his 10 favourite box wines. Many of these wines are available in Canada, save the boxes, but at $12 - $15 or so. Bottom line for this book: the publisher says it includes more than 400 recommended wines under $10 US national retail (and many of those wines are often discounted or on sale most of the time). Ultimately, the list of wines matters. Few people really want to actually read about modestly-priced wine; they just want a checklist to take with them into a liquor store. The same situation works at the high end too, where buyers don’t mind paying $50 or more for a wine, but it had better get 94 points from Parker if they are going to drop that kind of money. So, they make their lists too, cribbed from other wine books. Chacun a son gout. Taber concludes with a bibliography of source readings. Audience and level of use: those interested in wine bargains. Some interesting or unusual facts: he has the important Tim Hanni Taste Sensitivity Assessment test. The downside to this book: it could have been a long article or a shorter, mass market paperback selling for under $10, like the wines. The upside to this book: there are good selections of wines here. Quality/Price Rating: 88. 10. GLUTEN-FREE MADE SIMPLE (St. Martin’s Griffin, 2011, 216 pages, ISBN 978-0-312-55066-0, $24.99 US paper covers) is by the team of Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom. It’s an easy book to use, with many photos of techniques and finished plates. There are about 100 preps with nutritional analysis for each, plus icons to indicate high protein, low fat, egg free, casein-free, whole grain or vegetarian. For those with celiac disease, foods must be totally gluten-free. In most cases, a vigilant eye can check on food products. But with breads or any prep requiring flours, extra thought must be made. Thus, I usually head for the bread-dessert section in any of these gluten-free cookbooks. Here, there is a good assortment of recipes, but I do find it strange that several different pre-packaged flour mixes are used. Usually, many books rely on just one named mix, with a reference to “any other similar type mix”. This book refers to at least three pre-packaged mixes for all-purpose gluten-free flours. I would have thought that it might be more economical, and simpler, to just have one brand, and buy several packages at once. Or, if you do a lot of baking, make your own pre-packaged mix. But the Dahlstroms don’t give the reader a recipe for a DIY mix. Perhaps there is one at their website, www.gluten-freemadesimple.com. Arrangement in the book is by course, and there is a glossary and resources list. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. The index is followed by a listing of the various recipes by icon (e.g., egg-free, casein-free, etc.). Audience and level of use: those who are gluten intolerant. Some interesting or unusual recipes/facts: eating out can be a problem. It is best to have a pre-made “Dining Card” which lists gluten products, and to remind servers about cross-contamination (it is not enough to just pick out croutons from a salad). The downside to this book: I’m not sure what the flour matter is about. The upside to this book: there is a chapter on gluten-free lifestyle. Quality/Price Rating: 87. 11. SOUP OF THE DAY; 365 recipes for every day of the year (Weldon Owen, 2011, 304 pages, ISBN 978-1-61628-1670, $34.95 US hard covers) is by Kate Macmillan, who runs a catering company and teaches at Tante Marie’s in San Francisco, It is one of the Williams-Sonoma cookbook series, so it would be prominently featured in its stores. There’s a soup recipe for each day of the year, with lots of plated photos. Arrangement is by month, and then by day, with a calendar. Of course, you don’t have to follow the dates. But it is a chance to view seasonal foods and to choose for a weeknight supper or a weekend dinner party. There are notes regarding leftovers, ingredient substitutions, and garnishes. Other variations include type of crockery use, upscaling or downscaling the soup, and types of herbs. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of metric equivalents. There are to indexes: one by alphabetical name, the other by type (Asia-style soups, chili, chilled, chowder, fruit soups, grain-based, puréed, stews, vegetarian, etc.). Audience and level of use: soup lovers and those looking for new ideas. Some interesting or unusual recipes/facts: as I write this review, I should be consuming gingery beef broth with soba noodles and bok choy, or broccoli and cheddar soup, or citrusy seafood soup, or roast pork and don noodle soup, or kumquat-carrot puree with toasted fennel seeds (January 18 – 22). The downside to this book: the actual listing of a recipe per a certain day may seem a bit to confining to some. The upside to this book: it encourages SLOFE principles (seasonal, local, organic, fast, and easy). Quality/Price Rating: 87. 12. HOME BAKED COMFORT; featuring mouthwatering recipes and tales of the sweet life with favorites from bakers across the country (Weldon Owen, 2011; distr. Simon & Schuster, 224 pages, ISBN 978-1-61628-200-4, $34.95 US hard covers) is from the Williams-Sonoma line of cook books, here authored by Kim Laidlaw, a professional baker and cookbook editor. There are about 100 preps here with the stress on “home” and “comfort” (although tidying up is still required). There are a series of breakfast foods, breads, cookies and bars, cakes and cupcakes, pies and tarts, finishing with custards and soufflés. Virtually a complete range for the home cook. There is the usual primer-type info about baking tools, ingredients, tips and advice, plus maintaining a pantry. Preparations have their ingredients listed in both metric and avoirdupois measurements, and there are tables of metric equivalents. Audience and level of use: home bakers. Some interesting or unusual recipes/facts: angel biscuits, lemon- blueberry drizzle bread, chocolate crinkle cookies, orange-whisky cake, apple-cinnamon hand pies, Mexican caramel flan. The downside to this book: I think this needs the Sonoma-Williams cachet to push the book, otherwise it is very competitive out there for the home baked cooking market. There may also be fallout due to Paula Deen. Who knows? The upside to this book: the preps can call for scaling as an alternative to volumes. Quality/Price Rating: 87. 13. BEAN BY BEAN (Workman Publishing, 2011; distr. T. Allen, 370 pages, ISBN 978-0-7611-3241-7, $15.95 US paper covers) is by the prolific Crescent Dragonwagon, who has authored seven cookbooks, including the Beard winner “Passionate Vegetarian”. She has grown more than 31 bean varieties. Here are more than 175 recipes for all manner of beans, including lentils, chickpeas, kidney beans, cannellini, favas, haricot verts, shell beans, tofu and peanuts. There are the basic primers for the types of beans: selecting, storing, preparing, cooking, and styles (dried, fresh, shell, canned, and dehydrated). She begins with apps, such as peanuts and garbanzos. Then she moves on to soups and salads, followed by chili and stews, baked beans and casseroles, skillet stir fries, and then beans and grains, followed by a few desserts. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Audience and level of use: home cooks. Some interesting or unusual recipes/facts: German-style green bean, potato and bacon salad; Petaluma chili; yellow-eye beans redux; dal; Greek gigantes soup-stew; bhujia; vegetarian cassoulet; red bean ice cream; green gram payasam. The downside to this book: I’d still like to see metric measurements in recipes. The upside to this book: great range of tasty dishes. Quality/Price Rating: 89. ----------------------------------------------------------------------- * THE RESTAURANT/CELEBRITY COOKBOOK... +++++++++++++++++++++++++++++++++ ...is one of the hottest trends in cookbooks. Actually, they’ve been around for many years, but never in such proliferation. They are automatic sellers, since the book can be flogged at the restaurant or TV show and since the chef ends up being a celebrity somewhere, doing guest cooking or catering or even turning up on the Food Network. Most of these books will certainly appeal to fans of the chef and/or the restaurant and/or the media personality. Many of the recipes in these books actually come off the menus of the restaurants involved. Occasionally, there will be, in these books, special notes or preps, or recipes for items no longer on the menu. Stories or anecdotes will be related to the history of a dish. But because most of these books are American, they use only US volume measurements for the ingredients; sometimes there is a table of metric equivalents, but more often there is not. I’ll try to point this out. The usual shtick is “favourite recipes made easy for everyday cooks”. There is also PR copy on “demystifying ethnic ingredients”. PR bumpf also includes much use of the magic phrase “mouth-watering recipes” as if that is what it takes to sell such a book. I keep hearing from readers, users, and other food writers that some restaurant recipes (not necessarily from these books) don’t seem to work, but how could that be? They all claim to be kitchen tested for the home, and many books identify the food researcher by name. Most books are loaded with tips, techniques, and advice, as well as gregarious stories about life in the restaurant world. Photos abound, usually of the chef bounding about. The celebrity books, with well-known chefs or entertainers, seem to have too much self-involvement and ego. And, of course, there are a lot of food shots, verging on gastroporn. The endorsements are from other celebrities in a magnificent case of logrolling. If resources are cited, they are usually American mail order firms, with websites. Some companies, though, will ship around the world, so don’t ignore them altogether. Here’s a rundown on the latest crop of such books – 14. MASALA FARM; stories and recipes from an uncommon life in the country (Chronicle Books, 2011; distr. Raincoast, 239 pages, ISBN 978- 0-8118-7233-1, $29.95 US hard covers) is by Suvir Saran, a NYC chef (Devi) who is a city boy from India now running a farm in upstate New York. He splits his time between the farm and Manhattan. It has been written with the assistance of Raquel Pelzel and Charlie Burd, the latter his partner. Log rollers include Marion Nestle, Ted Allen, Gael Greene and Frances Mayes. The 67-acre farm is home to goats, alpacas, ducks, geese, chickens and predators. It’s a memoir collection of food stories, arranged by season, with 80 recipes scattered about. Meal planning is a must. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Recipes are brisk but detailed enough, and cover a range of cuisines, mostly influenced by Indian cooking. This is mainly a cookbook with a few stories. Some preps include chai cider, lamb pastrami, sweet and sour butternut squash, spicy pulled pork, veal chops with mustard-herb sauce, and birbal kee khitcheree tomatoes. Quality/Price Rating: 87. * THE REISSUES, THE REPRINTS, AND THE NEWER EDITIONS... ++++++++++++++++++++++++++++++++++++++++++++++++++ ...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in paper covers with a new layout or photos. Others will rearrange existing material to present it as more informative text while keeping the focus tight. Here are some recent “re-editions”... 15. THE FRENCH WOMEN DON’T GET FAT COOKBOOK (Atria Books, 2010, 2012; distr. Simon & Schuster, 298 pages, ISBN 978-1-4391-4897-6, $16 U paper covers) is by Mireille Guiliano, author of French Women Don’t Get Fat. Not only did we all know she would write a cookbook based on that bestselling book, but also we knew that it would be in paperback t some point. Thus, this is the 2012 soft cover re-issue of the hardbound book. She reiterates how to enjoy food and stay slim, with recipes to back it up. Nine of these preps had appeared in two of her previous books. Her organization centres around breakfast, lunch and dinner. Try haricots verts salad with peaches and almonds, apple compote with pistachios, quinoa with almonds and hazelnuts and apricots, spaghetti with lime and arugula, orecchiette with broccoli rabe and sausage, or vegetable curry. There are shopping lists and chapters dealing with health concerns. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 89. 16. FISH FOREVER; the definitive guide to understanding, selecting, and preparing healthy, delicious, and environmentally sustainable seafood (John Wiley & Sons, 2007, 2012, 438 pages, ISBN 978-1-118-16941-4, $21.99 US paper covers) is by Paul Johnson, owner of the Monterey Fish Market and supplier to many top California chefs (Waters, Keller, Bertolli) and serves on the board of Monterey Bay Aquarium’s Seafood Watch Program. Some of the royalties are being donated to “Save Our Wild Salmon”. This is the paperback reprint of the 2007 hard cover book. His book tries to show us how to chose seafood that is both sustainable and healthy, despite many ecological and lifesmart issues. He tries to find the least-endangered, least-contaminated, and best- tasting species. There are 70 of these (anchovies, bluefish, squid, tilapia, clams, weakfish, black sea bass, et al) and 96 recipes to use them. Did you know that Alaskan Pollock is 40% of all fish caught in US waters? Just about all of it is frozen and processed to imitation- seafood (e.g., crab). This is FOUR BILLION pounds annually, and is mostly sold to restaurants and supermarkets, packaged for the latter as “breaded fish”. He has an appendix dealing with omega-3s and mercury (called a “balancing act”), raw seafood, a glossary of health concerns, organic pollutants, fishing and aquaculture methods. The bibliography lists Internet sites. You could try catfish tacos, Mediterranean baked cod, minestrone, yellowtail snapper with tomato and tarragon pan sauce, snapper seviche, and slow-roasted salmon salad. There have been the inevitable changes since 2007, such as more Pollock turning up on the shelves and skate is now endangered on the East coast (restos are encouraged to avoid it). Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/Price Rating: 88. 17. BEER FOR DUMMIES, 2d ed. (John Wiley & Sons, 2012, 340 pages, ISBN 978-1-118-12030-9, $22.99 US paper covers) is by Marty Nachel, a certified beer judge, and Steve Ettlinger, an author of food books. The first edition was in 1996, so this is virtually a brand new book since it is now 15 years later. It is billed as “the fun and friendly guide to all things beer”, with an emphasis on how to taste and evaluate beer. There are basics on ingredients like hops, malt, and barley, plus the differences between lagers and ales. Along the way, there are sections on the best beer festivals, tastings, and events around the world as well as tips for pouring, storing, and drinking beer like an expert. New coverage on the various styles of beer found around the world including: real ale, barrel aged/wood aged beer, organic brews, and extreme beer. Nachel has some updated profiles on the flavor and body of each beer, explaining why beers taste the way they do, as well as their strengths and ideal serving temperatures. He also tells how to read a label, beer-and-food pairings, and cooking with beer. Recipes have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Canada and Mexico get one page each, with a sidebar dedicated to the LCBO and The Beer Store. Quality/price rating: 87. 18. MY COOKING CLASS: Indian Basics; 85 recipes illustrated step by step (Firefly, 2011, unpaged, ISBN 978-1-55407-939-1, $24.95 CAN paper covers) is by Jody Vassallo, an Ayurveda traditional medicine cook. There are no specific page references here, but each prep is numbered and indexed. “The recipes are presented in complete visual sequences, step by step from start to finish.” Every utensil is photographed from above in colour, and the ingredients are shown in the correct quantity and in the order that it will be used. The book was originally published in 2010 in French by Marabout, and then later translated. There are written instructions and tasks are demonstrated. Advice and variations are also given. It is a good format. There is a glossary, eight menus, and some notes on Ayurvedic cooking. Useful recipes include grilled fish in banana leaf, lamb biryani, butter chicken, chewy spiced yogurt cake, and a variety of dals. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 88. 19. MY COOKING CLASS: preserving basics; 77 recipes illustrated step by step (Firefly, 2011, unpaged, ISBN 978-1-55407-942-1, $24.95 CAN paper covers) is by Jody Vassallo, who has written over two dozen cookbooks. There are no specific page references here, but each prep is numbered and indexed. “The recipes are presented in complete visual sequences, step by step from start to finish.” Every utensil is photographed from above in colour, and the ingredients are shown in the correct quantity and in the order that it will be used. The book was originally published in 2011 in French by Marabout, and then later translated. There are written instructions and tasks are demonstrated. Advice and variations are also given. It is a good format. There are food charts, pectin charts and storage charts. Useful recipes include spreads (curds, butters, chocolate), jellies, marmalades, mustards, chutneys and relishes. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 88. 20. PROFESSIONAL EVENT COORDINATION. 2d ed. (John Wiley & Sons, 2012, 492 pages, ISBN 978-0-470-56071-6, $70 US hard covers) is by Julia Rutherford Silvers, an academic and industry consultant to the hospitality trade. She’s a multiple award winner who conducts workshops and lectures around the world. The book was first published nine years ago in 2003, and here has been completely overhauled. She covers a range from small parties of ten to large corporate events for 10,000. This includes her takes on design, project management, site selection, site development, safety and security issues, food and beverage management, and entertainment. It is a good reference work for practitioners and students, with case studies, forms and checklists, online resources, and discussion questions. New in the previous decade have been such things as mobile devices, virtual conferencing, social media, and the need for green and sustainable practices, and these are admirably covered here. There are both suggestions for additional reading and a bibliography. Quality/price rating: 87. 21. MEALS IN MINUTES: EASY DESSERTS (Weldon Owens, 2007, 2011, 112 pages, ISBN 978-1-61628-215-8, $9.99 US paper covers) comes form the previously published “Desserts” in the Food Made Fast series. Okay, so now everything is both easy and fast. The recipes were developed by Elinor Klivans. Everything is either 15 minutes (hands-on time) or 30 minutes total – the book is arranged that way. There is a buttery cookie dough to freeze and use in many of the dessert recipes found here. And there are nine other preps to make that can be stored. Strewn about are tips, suggestions and ideas on planning. A well-stocked pantry is suggested. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of metric equivalents. Try cherry clafoutis, spicy chocolate truffles, toasted almond gelato, blackberry fool, or hot fudge parfaits. Quality/price rating: 89. 22. PRAIRIE HOME BREADS; 150 splendid recipes from America’s breadbasket (Harvard Common Press, 2001, 2011, 230 pages, ISBN 978-1- 55832-173-1, $14.95 US paper covers) is by Judith M. Fertig, who has had Beard and IACP cookbook nominations. She specializes in Midwestern US regional cuisine. The book was originally published in 2001, and here, a decade later, is the paperback reprint. It is a farmland bread book, full of rusticity. There are whole-grain breads, Sunday dinner breads, breakfast muffins, scones, dessert breads, teatime treats and pastries. Biscuits, crackers, popovers, coffee cakes, rolls and buns complete the picture. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. This is a very interesting collection of recipes, with some historical preps that have been updated. Try Russian Mennonite sour rye bread, herbed polenta bread, pizza pollotate, Amish pinwheel bread, Dakota territory sourdough potato bread, or spoon rolls. Quality/price rating: 88. ----------------------------------------------------