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Born and raised in Poland, food blogger and food photographer Korkosz shares his favorite dishes from his home country in this impressive debut collection of vegetarian fare. Korkosz covers well-known favorites such as pierogi, a dumpling here stuffed with such combinations as sauerkraut, mushrooms, and orange zest; spinach, goat cheese and salted almonds; or lentils and sun-dried tomatoes. Korkosz shares plenty of inventive dishes, such as a creamy sauerkraut soup; dill pickle soup with buttered potatoes; and barley risotto with asparagus, cider, and goat cheese. Other recipes include a can’t-miss buttermilk honey french toast; and a salad of baked beets, apple, and feta with a walnut vinaigrette. Desserts are a highlight, with a riff on the classic mazurek, a flat short-crust pastry that’s filled with raspberry jam, mascarpone, and rose petal preserves, then topped with slivered almonds; the traditional Polish cheesecake, made lighter with cottage or farmer cheese in lieu of cream cheese; and the Polish doughnuts known as paczi. Home cooks, whether vegetarian or not, will appreciate this creative take on what is traditionally meat-heavy fare. (Mar.)

Reviewed on 04/03/2020 | Details & Permalink

In this strong critique of the male-centric evangelicalism, Byrd (No Little Women), cohost of the Mortification of Spin podcast, promotes the validity and importance of women’s involvement in church life. Patriarchy, she argues, has become so normative that it obscures evidence from the Bible and history that women are allowed, even called, to contribute, learn, and lead in the church. Complementarians (those who tout the complementary natures of men and women), Byrd argues, risk rendering complementarian theologies hollow (particularly to Christian women) by asserting male authority as part of God’s design. The movement’s narrow definition of “biblical manhood and womanhood,” she says, also uses a false doctrine to support its premise and obscures the true goal for every Christian—to become more like Jesus. She challenges church leaders to abandon the compulsion to define manhood and womanhood and rediscover practical and productive ways for women to contribute to their local congregations. This convincing work will appeal to ministers, both professional and volunteer, interested in the role of women in Christian communities. (June)

Reviewed on 04/03/2020 | Details & Permalink

Jackie’s Happy Plate blogger Alpers celebrates the cuisine of Tucson, Ariz., in this informative debut cookbook. Much of the fare is heavily inspired by Sonoran-style Mexican cuisine, and there are plenty of classics on offer, such as chunky guacamole, arroz con pollo, and Mexican street corn. Other tempting dishes include caldo de queso (potato and cheese soup), calabacitas con queso (cheesy squash with corn and tomatoes), and Sonora-style pico de gallo (fresh fruit and vegetables seasoned with chili and lime). Alpers also includes her own fun fusions, like matzalbondigas (she swaps the meatballs in the soup for matzo balls), and a Thai-Mex slaw spiked with a serrano chile. She also includes visual glossaries and helpful descriptions of staple ingredients, such as fresh and dried chiles (for ancho chilis, she writes, “Dried poblano chile with a sweet, fruity flavor and a mild heat level”) and Mexican-style cheese (cotija, she notes, is “crumbly and salty like grated parmesan”). Along the way, Alpers provides a history of Tucson and considers how the region’s past has influenced its cuisine (for the Cod Tlalpeño with chickpeas, she writes, “Chickpeas were introduced by the Spanish into the Southwest along the Rio Grande by 1630”). Fans of Southwestern cuisine will appreciate this flavorful recipe collection. (Apr.)

Reviewed on 04/03/2020 | Details & Permalink

Using Diana Gabaldon’s series of novels that blend historical fiction, romance, and time travel as a culinary springboard, Carle-Sanders follows 2016’s Outlander Kitchen: The Official Outlander Cookbook with this inspired and informed collection featuring more than 100 new recipes. She serves up such dishes as Mrs. Figg’s Flapjacks, Dottie’s Millet Loaf, and Lord John’s Lunchbox (roast duck breast atop German potato salad). While at times it feels as if Carle-Sanders is reaching a bit for rather pedestrian fare mentioned in the books in passing (Sardines on Toast for Lady Joffrey; Mulled Cider), the majority are sumptuous dishes, such as Benedicta’s Steak and Mushroom Pie; Ham Steaks with Raisin and Mustard Sauce; and John Grey’s Yorkshire Pudding. Other notable dishes include The Old Fox’s Roast Haunch of Venison (“Do not cook a venison haunch past medium. It will be tough”), Tobias Quinn’s Colcannon (“make the leftovers into pancakes by stirring in an egg and enough flour to bind the mixture”), and Jerry MacKenzie’s Time-Traveling Pasties (“handheld descendants of large, medieval English meat pies”). Fans of Gabaldon’s series will devour these accessible, well-conceived dishes. (June)

Reviewed on 04/03/2020 | Details & Permalink

With this charming compendium, fabric and pattern designer Kim (Zakka from the Heart) shows that a basket of embroidery floss and a pile of wool felt scraps are all one needs to begin hand-sewing appliqués. Offering projects intended specifically for stitchers who prefer to work without sewing machines and while alongside other people (Kim enjoys doing needlework with her family), she begins with a section devoted to basic techniques before starting in on the projects, for which she gives step-by-step instructions. These are followed by a visual gallery of stitches and patterns used in the projects, prominently featuring kitchen, floral, and gardening motifs. Some of the projects call for skills other than stitching, such as the “Little Patch Coasters,” which require some simple quilting and machine sewing. Other projects, such as purses and baskets, call for other more sophisticated skills. However, all the appliqué work can be hand-sewn, and designers can use the included stitches and patterns for their own projects. Kim’s pleasing book should inspire fiber artists of all kinds to add hand-sewn embellishments to their in-progress projects. (May)

Reviewed on 04/03/2020 | Details & Permalink

Kitchen and bathroom designer Gold (New Kitchen Ideas That Work) focuses this helpful, if perhaps too narrowly targeted, guide on how homeowners can adjust their living spaces to improve quality of life. In recent years, she observes, “wellness design” has gained traction with architects and designers; beyond health-specific features like “better air quality from non-toxic building materials,” “high-performance ventilation,” and workout rooms, it also emphasizes how “mood lifters,” such as family photos and plants, improve overall well-being. The book highlights ways to apply this concept room-by-room, whether with an accessible and attractive front entrance or a welcoming and well-organized kitchen. Dubbing the latter space “the heart or the hub of the home,” Gold divides it into zones (areas for food storage, prep, and clean-up), with directives on decluttering. There is also advice on the reordering of the home office, the fitness room, bedrooms, bathrooms, the laundry room, and so on. While thorough, the book assumes a robust budget; renters or financially strapped owners may, at most, glean some useful tips for organizing. But for those with cash to splash, this will serve as a capable guide. (June)

Reviewed on 04/03/2020 | Details & Permalink

The editors of Prevention magazine serve up over 75 keto-friendly recipes geared toward those new to the program in this accessible volume. The authors encourage readers to talk with their doctor before embarking on a keto diet, and then roll out the recipes, which are organized by course. Dishes include a rich cauliflower soup with grilled shrimp, chicken fajita salad with lime-cilantro vinaigrette, and snacks such as smoky maple jerky and a cauliflower popcorn seasoned with an addictive blend of parmesan, garlic, and turmeric. Even kitchen novices will appreciate simple but flavorful dishes like broiled parmesan tomatoes, as well as no-bake dishes such as sesame-smoked salmon bombs and an eye-catching rainbow chicken slaw with beets and avocado. This solid collection of easily sourced, easily prepared dishes will be of most value to those getting started with keto, but even veterans will likely find a new dish or two to add to their repertoire. (Mar.)

Reviewed on 04/03/2020 | Details & Permalink

Instantly recognizable as a menacing bad guy in over 300 films and TV shows, actor Trejo is also an L.A. restaurateur, and here he presents excellent recipes from his Trejo’s Tacos restaurants. Trejo begins with advice for stocking a Mexican pantry, then offers traditional recipes based on key ingredients that can be used in tacos, burritos, or rice bowls—including Barbacoa brisket, carne asada (as well as a mushroom version), carnitas, and grilled chicken. For those wanting to expand their taco repertoire, Trejo offers inventive riffs on such fillings as falafel, roasted cauliflower, beer-battered fish, grilled spicy shrimp, and even a chicken tikka. He rounds out the collection with sauces (chipotle shrimp cocktail sauce), sides (cotija and chile mashed potatoes), and desserts (nacho donuts, made with cheddar cheese and poblano chiles), as well as a variety of margaritas. Trejo keeps the sourcing and prep to a minimum while coaxing maximum flavor out of each dish, making the food approachable for home cooks of all abilities. This fiendishly creative collection is a must-have for taco lovers. (Apr.)

Reviewed on 04/03/2020 | Details & Permalink

Gaines, HGTV host and cofounder of Texas restaurant Magnolia Table, builds on her bestselling Magnolia Table cookbook with this solid, breezy sophomore outing. The book opens with sections devoted to foods made from scratch, such as pizza dough, gnocchi, and rosemary focaccia. Later chapters are primarily composed of popular crowd-pleasers such as Cajun shrimp sheet pan dinner, chicken Florentine, and steak tacos with Mexican crema. Other classics include arancini with marinara sauce, chicken noodle soup, and Philly cheesesteaks. Fans will be delighted to find anecdotes throughout the book (“For Chip and me, this soup always takes us back to one of our first dates,” she reminisces as she introduces creamy chicken poblano soup) as well as recipes from her Magnolia Table restaurant and Silos Baking Co. bakery, most notably zucchini bread, blueberry sweet rolls with lemon glaze, and oatmeal cream pies. Gaines also includes an in-depth guide to fresh herbs, noting their flavor profiles and common pairings, as well as a list of reliable ingredient substitutions. Given Gaines’s huge fanbase, this looks like a surefire bestseller. (Apr.)

Reviewed on 04/03/2020 | Details & Permalink

Cioffi, owner of the Phoenicia Diner, along with his chef, Bradley, and food writer Franklin, provide 85 recipes culled from the menu of his homey mainstay in New York’s Catskills. The fare includes traditional diner eats, Southern options reflecting Bradley’s upbringing, Mexican dishes from the restaurant staff, and a taste of Jewish cuisine. Sometimes the influences blend, as in the smoked trout bagels where a regional fish replaces the traditional salmon. Other “Breakfast All Day” choices range from simple classic buttermilk pancakes to the complex cider-braised duck and grits with brussels sprouts and butternut squash. For dinner, skirt steak is perked up with balsamic onions, and, in a shout-out to Greek diners, there are grilled lamb pitas. The authors provide lessons on Catskills history, covering topics like regional folk music, and the famous bungalows and resorts that gave rise to the borscht belt. Photographer Johnny Autry captures both lovely nature shots and mouth-watering meals, including a placid lake and a steaming mug of split pea soup. No diner cookbook is complete without a selection of pies for dessert—here the choices are chocolate-peanut butter, lemon meringue, and cranberry crumble. Diner aficionados will find comfort in these great make-at-home meals. (Mar)

Reviewed on 04/03/2020 | Details & Permalink