Cook Once, Eat Twice by Nadiya Hussain

COOK ONCE, EAT TWICE by Nadiya Hussain offers “Time-Saving Recipes to Help You Get Ahead in the Kitchen.” This is a great concept from a much-beloved chef who is a past winner of The Great British Baking Show. In her latest cookbook, Nadiya presents seven chapters with each focused on a theme: Back to basics; Lovin’ your leftovers; Ready meals (cook ahead at home); Two dishes (transforms to two different meals like carrot soup / carrot and cod curry); Never wasted again (using frequently discarded ingredients like ripe bananas for Banana Peanut Bark); Easy Bakes; and Waste not, want not. Her emphasis is on delicious food made easily with minimum waste to help save money. A few examples that I am looking forward to trying are Scissor Cut Pesto Pasta (looks and sounds delicious) OR Sloppy Joes which is followed by directions of how to incorporate leftovers into Cheese and Lamb Samosas OR Mongolian Beef with Sticky Rice. Borrowing from a variety of cultures, she also suggests an easily freezable Chicken Tikka Masala and a Lasagna Soup! Most recipes are accompanied by full color photos although nutritional information is not provided. There is a helpful index, also, as well as a kitchen toolkit list.

Simply Jamie and Cold Kitchen

SIMPLY JAMIE by Jamie Oliver is the latest cookbook for this renowned chef and here he offers suggestions for “Fast & Simple Food.” Oliver divides the recipes between five sections: Midweek Meals, Weekend Wins, One Pan Dinners, Pantry Love and Delicious Desserts. The recipes, like Spiced Cashew Chicken or one of the 8 Cool Ways with Salmon, are comprised of relatively few ingredients and are accompanied by a time estimate to prepare (generally a half hour or less). I am intrigued by Baked Bolognese Crepes, as he says, two big hitters with families. The pictures are colorful and appealing and both air fryer directions and nutrition information are available. SIMPLY JAMIE is a great addition to his many other popular cookbooks.

COLD KITCHEN by Caroline Eden (Samarkand) is subtitled “A Year of Culinary Travels” and contains only a dozen recipes. Instead, Eden describes her travels and reflections on various cuisines as from her Edinburgh kitchen she attempts to recreate favorite dishes like soup from Poland or dessert from Latvia. I found the text to be rather dense and was hoping for a narrative more similar to Ruth Reichl’s Garlic and Sapphires, for example. However, Kirkus gave COLD KITCHEN a starred review and The Wall Street Journal also offers a more thorough and positive review.

A Couple Cooks and 100 Afternoon Sweets

A COUPLE COOKS by Sonja and Alex Overhiser is an absolutely wonderful and rather unique cookbook. The authors offer “100 recipes to cook together” and they even designate preparation to be undertaken by cook 1 vs. cook 2. It’s a practical, but very fun, guide that is filled with beautiful pictures and delicious, healthy recipes. Sections in this cookbook begin with about 20 “Everyday Dinners” (e.g., Baked Tilapia with Feta, Olives & Cherry Tomatoes) Then there is a chapter “Just for Two” (e.g., Grilled Eggplant Parmesan with Burrata or Creamy Scallops with Spinach & Sun-Dried Tomatoes) followed by Gatherings (e.g., Smoky Spinach & Artichoke Lasagna). Subsequent chapters divide recipes in a more traditional way (Mornings, Sides, Bakes, Appetizers & Snacks, Sweets, and Drinks). The Overhisers add comments and tips to most recipes, as well as storage information. There is no nutritional data, but they do include a section on essential kitchen gear, provide a few sample menus, and a helpful index. Be sure to also checkout their food blog – it will give you a sense of their cooking philosophy: “to share fresh, seasonal recipes and the joy of cooking!”

100 AFTERNOON SWEETS by Sarah Kieffer (100 Cookies) is filled “with Snacking Cakes, Brownies, Blondies, and More” and will be available on October 1st. Like her earlier cookbooks, this one is filled with colorful photos and chatty introductory comments before each recipe. The eight chapters range from One-bowl Bakes and No Bakes, to the more involved For a Crowd and Weekend Projects (e.g., Giant Pop Tart). There’s an “Extras” chapter, too, with comments and direction for components like Almond Cream or Lemon Curd. Personally, I am looking forward to sampling Orange-Cinnamon Swirl Cake, Coffee Blondies, and Lemon Cake Squares. So much to explore, but seasonal favorites could be Pumpkin Streusel Pie and Pumpkin Caramel Ice Cream Cake. There is no nutritional information, but additional material contains a playlist of “Music to Bake to” and a bibliography of other helpful cookbooks.

The Official MIND Diet by Martha Clare Morris

THE OFFICIAL MIND DIET by Martha Clare Morris outlines “A Scientifically Based Program to Lose Weight and Prevent Alzheimer's Disease.” The majority of the text is about the science behind the diet; there are chapters on research and benefits of specific foods.  In terms of application, there is a toolbox section which suggests tracking your consumption, using a calendar for reminders, and menu planning.  Only about twenty-five percent is devoted to the sixty or so recipes which are included. Morris led a team of researchers at Rush University Medical Center and the Harvard T.H. Chan School of Public Health to develop the MIND Diet. Her daughter, a professionally trained chef, has worked with a registered dietician to compile this text and includes recipes with nutrition information for dishes like Veggie Hash with Eggs or Smoked Paprika Chicken with Seared Green Beans. However, there are NO pictures in this section of the preview (despite its appealing cover). The final ten percent of the book contains notes, references, and a poorly formatted six week at a glance chart. As valuable as this scientific and health information may be, my impression is that readers who are interested in exploring this diet will largely be convinced of its merits and be more interested in trying to develop motivation to prepare some of the recommended foods. I am tempted to look instead at titles like MIND Diet for Beginners (with 85 Recipes and a 7-Day Kickstart Plan), The 30-Day Alzheimer's Solution, or Blue Zones Kitchens. They seem to have many more appealing images and less text and tasks.

The Thai Cookbook

THE THAI COOKBOOK by the editors of Chartwell Books is certainly a unique and attractive cookbook, offering “more than 80 delicious recipes, regional styles, and flavors.” In addition to standard sections (e.g., fish, meat and poultry, vegetables, desserts), the editors have included multiple recipes under sections about street food, curries, and stir fries. They have also incorporated a few food journeys where they provide more background about flavorings or sweets, for example. The accompanying pictures – of both people and food – are gorgeous. Other options exist for “easy” or "beginner” Thai foods since these recipes are relatively complex, especially in terms of their use of traditional ingredients and spices. A few examples: chicken wrapped in pandanus leaf; curried fish steamed in banana chilis; or Thai fried noodles with prawns. No nutritional information is included, but the editors have incorporated a glossary and useful index; those who enjoy this cuisine will likely find several meal ideas to explore.

Piecemeal by Kathryn Pauline and Lidia's Latest ...

PIECEMEAL by Kathryn Pauline describes “A Flexible Repertoire of Effortless Meals in 124 Recipes” and it truly is flexible. Pauline offers a unique method for trying new recipes. She suggests 30 basic components (e.g., caramelized tomatoes; garlicky mushrooms, or roasted grapes) and then, for each, offers an idea for 3 recipes. Of those, one takes 5 minutes to prepare, one about 15 minutes and the last, maybe 30 minutes or a little more. One example is smoky eggplant which could be used in Baba Ganoush, a Ricotta Frittata, and Chicago-style deep dish pizza. Pauline continues to emphasize experimentation by offering easy backup plans, including additional recipes for what she calls essential foundations (e.g., buttermilk biscuits, kale, and almond brittle). Plus, she offers two tables of contents; one divides components by type (e.g., vegetables, meats, sauces, fruits) and lists their potential uses while the second version offers a more traditional division (breakfast, soups, mains, and so on). I am looking forward to trying her ideas for coconut shrimp, turkey spinach meatballs, and cinnamon apples. The accompanying photos are excellent – colorful and appealing throughout.  Nutrition information is not provided, but Pauline stresses fresh ingredients and spans a variety of cuisines (e.g., German, Italian, Japanese, Middle Eastern, Polish, Thai and more).  PIECEMEAL received a starred review from Booklist. We will likely be purchasing this new title for use by our cooking class students, but this inventive cookbook merits a place on your shelf at home, too. 

LIDIA'S FROM OUR FAMILY TABLE TO YOURS by Lidia Matticchio Bastianich and Tanya Bastianich Manuali offers “More Than 100 Recipes Made with Love for All Occasions.” This latest cookbook from a prolific author will likely appeal to her many fans. However, the recipes do not seem especially healthy. Nutrition information is not provided; quite a bit of frying is recommended, and a fun appetizer like Spicy Crispy Roasted Caulifower still requires an entire sick of butter. Perhaps Lidia’s target audience is really an established, confident cook since other recipes are somewhat complicated (see Asparagus with Lemon Sauce) and throughout the authors assume a level of knowledge and sophistication from their readers (did you know that Grana Pandano is similar to Parmigiano Reggiano?). 

For easier meal ideas I plan to investigate instead 100 Easy Dinner Recipes for Right Now from The New York Times. 

The Modern Pioneer Cookbook by Mary Bryant Shrader

THE MODERN PIONEER COOKBOOK by Mary Bryant Shrader, a Texas hill country cook, offers “Nourishing Recipes from a Traditional Foods Kitchen.” Shrader focuses on techniques like canning and drying; in fact, there is an entire section on Bone Broths and another on Homemade Dairy. As she points out, that “may seem a bit unfamiliar, almost intimidating. But [she continues] not to worry! You will be creating a kitchen rhythm … you will begin to develop a system of soaking your beans or grains before going to bed, feeding your sourdough starter, leaving your milk out on the cold counter to culture and ‘burping’ your jars of vegetable ferments as they bubble away in a corner of your kitchen.” Shrader goes on to describe the importance of eating seasonal foods. Many of her recipes do seem complex, but flavorful (e.g., Spicy Fermented Ginger Carrot Coins). Curious readers may have fun re-creating Oregon Trail Pioneer Brown Bread, too. She will be speaking at the Lake Travis Community Library on September 27th at 7pm. More information about the author, her favorite recipes, and other suggestions are available on her YouTube channel, Mary’s Nest.

Cookbooks and healthy eating ...

Holiday time … a chance to try new recipes while cherishing family traditions. Here’s a few forthcoming cookbooks to consider. SMITTEN KITCHEN KEEPERS by Deb Perelman is the most recent collection in this series, filled with “New Classics for Your Forever Files.” It is an extremely appealing cookbook, filled with colorful photos of delicious looking food. As promised, it does lean to more time-honored favorites like apple crisp or pound cake. Sections include breakfast, salad, soup & starters, vegetables (big and small), meat (and shrimp), plus a variety of sweets and snacks. Each recipe begins with a picture and a paragraph or two of commentary, then lists ingredients and directions. Nutritional information is not provided, but additional notes (with suggestions on substitutes or freezing, etc.) often are. A nod to classics include choices like little gem salad, French onion soup, or (skillet) chicken parmesan, but there are more unique offerings (like a citrus salad with radishes and hazelnuts for breakfast). Personally, I want to try the Challah Cheesecake Buns or Caramelized Cinnamon Sugar French Toast. Perelman does also set a reassuring tone with comments like “Don’t fret if you don’t have all of the spices called for. Use as many as you have; the fries will forgive” about Spiced Sweet Potato Oven Fries. Cooks will enjoy this beautiful text; however, I am a little surprised at the reliance on a heavier use of salt (e.g., adding two or three teaspoons of salt in Cozy Chicken and Dumplings) and even butter (e.g., two full sticks in the crust of Deepest Dish Broccoli Cheddar Quiche) in some recipes. SMITTEN KITCHEN KEEPERS received starred reviews from Booklist and Library Journal (“Essential for all collections.”).

LOW-SODIUM COOKING MADE EASY by Dick Logue is all about how to “Eat Well and Maintain Health Naturally with Less Salt.” This is adapted from other low sodium cookbooks which Logue has produced and the thoroughness of this recent cookbook prompted me to investigate other offerings from him which feature slow cooker, high fiber, and low cholesterol recipes. LOW-SODIUM COOKING MADE EASY begins with chapters devoted to spice blends & seasoning and to condiments & sauces (like sweet and sour or a teriyaki substitute).  The Baked French Toast in the breakfast section seems like an easy dish to prepare the night before. In addition, there are plenty of main dishes – with chapters on chicken & turkey, beef, or pork from which to choose. I am looking forward to trying Hungarian Beef Stew and also Pork and Sweet Potatoes, both in the slow cooker. And for seafood, we will be sampling Salmon Packets and Potato Crusted Fish. If you are still looking for ideas, there are additional chapters with suggestions for soups, stews & chilis, for salads & salad dressings, and for potatoes & rice. Unfortunately, there are not many pictures which I personally feel are pretty essential to an enjoyable, useful cookbook. The recipes, however, are relatively easy - as promised - and point to the importance of changing shopping habits (e.g., look for low-sodium bread) while pursuing dietary changes and a healthier lifestyle. 

THE EASY ANTI-INFLAMMATORY COOKBOOK by Molly Thompson is subtitled “Simple Recipes that Heal and Support Immune Health.” Like her earlier efforts, this cookbook, begins with some basic information about inflammation and then includes chapters on breakfast, on snacks, and on pasta. These are followed by poultry & pork, beef, and seafood, with the final two chapters featuring meatless meals and beverages. The recipes tend to be fairly complex and are probably suited to a more experienced, committed cook. For example, Paleo Coffee Cake Doughnuts with Crumble Topping had between one and two dozen ingredients, including three kinds of flour (almond, tapioca, and coconut). Ingredients are a bit unusual (at least to me), too; the appetizing Spicy Chicken Thai-Inspired Lettuce Wraps called for coconut aminos, chili paste, and toasted sesame oil. The pictures are colorful, with one for approximately every three or four recipes. There is no nutritional information, but number of servings and dietary designations (e.g., dairy free, gluten free, vegan, etc.) are included, with some helpful “pro tips” also interspersed.

On a related note, EAT & FLOURISH by Mary Beth Albright is all about “How Food Supports Emotional Well-Being” and even its beautiful cover evokes positive feelings. Albright, a writer, editor, and executive producer at the Washington Post, divides the book into six chapters dealing with first emotional eating; then pleasure; the gut microbiome; inflammation; nutrients and, finally, how to eat for emotional wellness. The first five provide scientific evidence of the important relationship between well-being and food, while the last provides a flexible four week outline to help incorporate many of the findings in daily life. As Albright points out, some suggested steps (e.g., “buy and eat 30 different plants in one week”), are indeed daunting, but she contends throughout the book that “it’s not just what we eat, it’s how we eat that affects mental health.” Notes, including citations for numerous scientific papers, represent at least ten percent of the text. EAT & FLOURISH received a starred review from Publishers Weekly.