January 2023 MBR The Cookbook Shelf

The Cookbook Shelf

Body on Fire Anti-inflammatory Cookbook
Monica Aggarwal, MD
Jyothis Rao, MD
The Book Publishing Company
PO Box 99, Summertown, TN 38483
www.BookPubCo.com
9781570674075, $24.95, PB, 192pp

https://www.amazon.com/Body-Fire-Anti-inflammatory-Cookbook-Disease/dp/1570674078

Synopsis: "Body on Fire Anti-inflammatory Cookbook: Your Guide to Eating Plant Foods That Fight Disease" is a companion volume to "Body on Fire" and reiterates essential concepts about the nature of inflammation and its relationship to chronic illness, while offering insights into why certain foods are health-supporting, and provides a how-to-start manual that features an abundance of easy-to-make recipes.

The main goal is to calm inflammation and reduce the risk of illness. While there are multiple steps involved with healing, nutrition should be the first one to turn to. Combined with a renewed focus on sleep, movement, and an unstressed mind, Drs. Aggarwal and Rao provide natural solutions for regaining health. Guidance, encouragement, and sound advice are offered on everything from the best times to eat and which foods affect sleep, exercise, and outlook to rediscovering the joys of cooking and budget-friendly options.

The recipes use minimum amounts of salt and oil, are nutrient-dense as well as universally appealing, and deliver a boost to your health with each flavorful bite.

Critique: Beautifully illustrated, "Body on Fire Anti-inflammatory Cookbook: Your Guide to Eating Plant Foods That Fight Disease" is an ideal compendium of recipes for dishes that will significantly aid in dealing with chronic inflammatory issues of the human body. Each palate pleasing, appetite satisfying, kitchen cook friendly recipe results in a quality dish that would please the epicurean appetites of even the most sophisticated of gourmets. Absolutely recommended for anyone one having to deal with chronic inflamation, "Body on Fire Anti-inflammatory Cookbook: Your Guide to Eating Plant Foods That Fight Disease" is unreservedly recommended for personal, professional, and community library cookbook collections.

Editorial Note #1: Monica Aggarwal, MD, (https://www.drmonicaaggarwal.com) is board certified in cardiology, echocardiography, and nuclear cardiology. She is focused on educating people about the importance of plant-based nutrition and its benefits in treating and potentially reversing chronic illness.

Editorial Note #2: Jyothi Rao, MD, has worked in clinical practice since 1997. Board certified in internal medicine as well as in anti-aging and regenerative medicine, she is the medical director of Shakthi Health & Wellness Center in Maryland. For more information visit her websites at www.drmonicaaggarwal.com and www.raowellness.com

The Food Allergy Baking Book
Kelly Woyhan
Agate Surrey
c/o Agate Publishing
www.agatepublishing.com
9781572843158, $21.95, PB, 176pp

https://www.amazon.com/Food-Allergy-Baking-Book-Nut-Free/dp/1572843152

Synopsis: With the publication of "The Food Allergy Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family", Kelly Woyan offers more than 90 timeless, foolproof recipes that are easy to prepare, even for the most novice kitchen bakers. It is an invaluable and delicious resource for home bakers (and their families) who love sweets and treats -- but have egg, nut, and dairy allergies.

These beautifully illustrated recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they have food allergies or not, but they fill a particular need for families who find baking at home to be the smartest and safest option to avoid exposure to allergens.

All the traditional baking favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. The book also provides practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas.

Critique: The go-to guide for food-allergy conscious bakers everywhere, "The Food Allergy Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family" is unreservedly recommended for personal, professional, and community library cookbook collections. It should also be noted that it is available in a digital book format (Kindle, $10.99) as well.

Jazzy Vegetarian
Laura Theodore
The Book Publishing Company
PO Box 99, Summertown, TN 38483
www.BookPubCo.com
9780996547536, $26.95, PB, 224pp

https://www.amazon.com/Jazzy-Vegetarian-Lively-Cuisine-Delicious/dp/0996547533

Synopsis: This newly released 10th-anniversary edition of "Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious" is comprised of more than 120 recipes, features 200 full-color photos, as well as a number of brand-new recipes and many updated originals. Family cooks will be able to make outstanding vegetarian dishes that are easy to prepare. Additionally there is a full range of vegetarian menu ideas for family meals and holiday celebrations, with sumptuous photographs of finished dishes and the preparatory steps to make them. Culinary author Laura Theodore's distinctive style infuses each page and every recipe. The result is a perfect vegetarian oriented cookbook for anyone starting a plant-based diet, as well as for omnivores who are on the lookout for exciting new vegan options.

Critique: With a special appeal for those with an interest in gluten free recipes, vegan/vegetarian cooking and menu planning, "Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious" is a very highly recommended choice for personal, professional, and community library cookbook collections.

Editorial Note: Laura Theodore, (https://www.pbs.org/food/chefs/laura-theodore), is a PBS celebrity vegan chef, recognized television personality, podcast host, and vegan cookbook author. She is co-creator of Jazzy Vegetarian and author of six vegan cookbooks including: Easy Vegan Home Cooking, Vegan For Everyone, Laura Theodore's Vegan-Ease, Jazzy Vegetarian's Deliciously Vegan, Jazzy Vegetarian Classics, and Jazzy Vegetarian. Laura is presently the on-camera host and co-producer of the TASTE award-winning television show, Jazzy Vegetarian, seen on national Public Television, and she is host of Jazzy Vegetarian Radio and The Laura Theodore Podcast.

Good Housekeeping One-Pot Magic
Good Housekeeping, editor
Hearst Home
300 W 57th Street, New York, NY 10019
https://www.hearst.com/magazines/hearst-books
9781950785797, $30.00, HC, 256pp

https://www.amazon.com/Good-Housekeeping-One-Pot-Magic-Wonderful/dp/1950785793

Synopsis: With the publication of "Good Housekeeping One-Pot Magic: 180 Warm & Wonderful Recipes", even the most novice of kitchen cooks can create fast and delicious one-pot meals that take full advantage of all their favorite appliances and everyday cookware. Good Housekeeping's tested-til-perfect recipes plus appliance and equipment testing notes and care instructions makes "Good Housekeeping One-Pot Magic" the ultimate one-pot recipe collection.

With "Good Housekeeping One-Pot Magic" anyone can transform their weeknight cooking routine with satisfying recipes utilizing their: AIR FRYER (Mediterranean Chicken Bowls, Roasted Cauliflower Tacos); CASSEROLE AND SHEET PAN (Fish Chowder Bake, Stuffed Shells); DUTCH OVEN (Guinness Beef Stew, Coq Au Vin Ros, Chicken Curry); INSTANT POT (Brisket with Roasted Red Onions, Pho with Chicken); SKILLET (Chicken with Sauteed Apples, Beef and Broccoli); SLOW COOKER (BBQ Brisket Sandwiches, Curried Butternut Stew).

Each individual recipe comes with variations, meal prep ideas, cooking shortcuts, and other useful time-saving tips. Plus the recipes are labeled as vegan, quick and easy (ready in under 30 minutes!) and family friendly.

Whether you're craving satisfying soups and stews, speedy sheet pan and skillet suppers, cozy casseroles or time-saving air fryer and Instant Pot favorite, these all-star one-pot wonder recipes will inspire you to serve something exciting every night that the whole family will love -- and with fewer dishes to wash up afterwards!

Critique: With its beautiful full page color photos of finished dishes and informative foreward by Kate Merke, "Good Housekeeping One-Pot Magic: 180 Warm & Wonderful Recipes" will prove to be an especially prized addition to personal, professional, and community library American cookbook collections of palate pleasing, appetite satisfying, kitchen cook friendly dishes for all dining occasions. It should be noted that "Good Housekeeping One-Pot Magic: 180 Warm & Wonderful Recipes" is also readily available in a digital book format (Kindle, $9.99).

Editorial Note #1: Good Housekeeping is a leading lifestyle media brand inspiring a monthly audience of 58M readers.

Editorial Note #2: Kate Merker (https://katemarkerhome.com) is the Chief Food Director and oversees the food content appearing in several of Hearst's top titles, including Good Housekeeping. After attending Yale University, she graduated first in her class at the Culinary Institute of America.

The Shared Kitchen
Claire Scrine
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922417893, $35.00, HC, 256pp

https://www.amazon.com/Shared-Kitchen-Beautiful-Meals-Basics/dp/1922417890

Synopsis: We spend so much of our lives in our kitchens: cooking, cleaning, eating. These tasks can be a source of immense joy and satisfaction, especially when shared with others.

With the publication of "The Shared Kitchen: Beautiful Meals Made From the Basics" food writer and culinary expert Clare Scrine showcases more than 80 flavorful and creative vegetarian and vegan recipes, photographed across share houses in Meanjin (Brisbane, Australia). In these spaces, housemates navigate sharing kitchens, food, and life together.

The food represented in "The Shared Kitchen" is unfussy and flexible, inspired by the simple joy of cooking something delicious with what you already have -- whether it was grown in your garden, bought in bulk at the market, or simply discovered at the bottom of the crisper drawer.

Each of the 16 chapters features a common fruit or vegetable ranging from apples to zucchinis, showcases new ways to put these staples in the spotlight, and save them ending up in the compost when you have too much to know what to do with.

Critique: An elegant coffee-table style volume (8.75 x 1.28 x 11.26 inches, 3.4 pounds), "The Shared Kitchen: Beautiful Meals Made From the Basics" is beautifully and profusely illustrated with full color photography throughout. An inspirational pleasure to plan menus with dishes ranging from Charred Broccoli Carbonara; Cauliflower, Pickes & Rice Salad with Creamy Herb Sauce; Curried Egg & Crisphy Kale Ciabattas; and Cheat's Preserved Lemon & Chickpea Tagine; to Mushroom Meatballs with Harissa Sugo; Smoky Potato & Rosemary Bread; Roast Pumpkin with Crunchy Chickpeas, Peanuts & Coconut Cream; and Silky Strawberry Cheesecake, "The Shared Kitchen: Beautiful Meals Made From the Basics" will be a prized and favored addition to personal, professional, and community library Vegan/Vegetarian/Vegetable cookbook collections.

Editorial Note: Clare Scrine (https://www.clarescrine.com) is a Brisbane-based food writer who has been creating recipes for over ten years. Her first book, "The Shared Table" (which started as a crowdfunded cookbook project) is the culmination of many years of feeding a crowd her delicious food. :The Shared Kitchen" is her second published cookbook.

The Golden Girls Cookbook
Christopher Styler, author
Andrew Scrivani, photographer
Hyperion Avenue
https://books.disney.com/imprint/hyperion-avenue
9781368077675, $22.99, HC, 160pp

https://www.amazon.com/Golden-Girls-Cookbook-Cheesecakes-Cocktails/dp/1368077676

Synopsis: Fans demanded more Golden Girls cheesecake recipes, and the Fab Four deliver with the publication of "The Golden Girls Cookbook: Cheesecakes and Cocktails!"

Rose's The Fall of St. Olaf Pumpkin Cheesecake and Dorothy's Vodka and Black Underwear drink vie against Sophia's Double Fudge Amaretto Ricotta Cheesecake and Blanche's Big Daddy Mint Julep. With easy-to-follow tips, Golden Girl fans will learn how to make a cheesecake the star of any kitchen table and the drinks as something facilitate discussions about anything and everything.

And if that's not enough, there is also Sophia's guide to Caffe Corretto! Welcome to 6151 Richmond Street, circa 1985, where joy and friendship abound, and the cheesecake is always ready for a late-night therapy session.

Critique: Packed from cover to cover with innovative recipes by renowned chef Christopher Styler, and beautiful photos by New York Times food photographer Andrew Scrivani (plus fun quotes, jokes, and photographs from the show) "The Golden Girls Cookbook: Cheesecakes and Cocktails!" is unreserved recommended for the legions of dedicated Golden Girls fans and community library cookbook collections. It should be noted that "The Golden Girls Cookbook: Cheesecakes and Cocktails!" is also available in a digital book format (Kindle, $11.99).

Editorial Note #1: Christopher Styler (https://readitandeatstore.com/pages/christopher-styler), is the head of Freelance Food, LLC, and a cookbook author, R&D chef, teacher, and culinary producer. Trained as a restaurant chef, he has worked in kitchens from Italy to Martha's Vineyard, from Manhattan to Bogota, Colombia. Chris is the author or co-author of several books including Primi Piatti, Mom's Secret Recipe File, The Desperate Housewives Cookbook, Sylvia's Soul Food, and The Golden Girls Cookbook. On the video front, Chris has served as culinary producer for nine PBS and Food Network television series, including: Lidia's Italian Table, Julia and Jacques Cooking at Home, and America's Test Kitchen. Chris worked with MasterClass.com on classes featuring Thomas Keller, Dominique Ansel, Madhur Jaffrey, and Massimo Bottura.

Editorial Note #2: Andrew Scrivani (https://www.andrewscrivani.com/bio) is a photographer, director, and producer, as well as an internationally recognized workshop instructor, author, and columnist on the subject of visuals. Author of his own book, That Photo Makes Me Hungry, Scrivani also currently is the co-host of The Chef John Podcast and is a community mentor for Adobe Stock.

Kolkata: Recipes from the Heart of Bengal
Rinku Dutt
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922417923, $35.00, HC, 224pp

https://www.amazon.com/Kolkata-Recipes-Bengal-Rinku-Dutt/dp/1922417920

Synopsis: Kolkata is an exhilarating city in West Bengal with a vibrant reputation for its distinctive cuisine. Considered the cultural capital of India and nicknamed 'City of Joy', Kolkata is an amalgam of old and new India, and its cuisine draws influences from far afield, combining historic Mughal, Chinese, Tibetan, and British colonial elements to form a unique food landscape that begs to be explored. Famous for their love of fish, vegetables, and desserts, Bengalis place great emphasis on eating well and their delicious regional specialties are justly revered.

With the publication of "Kolkata: Recipes from the Heart of Bengal", Rinku Dutt showcases the best food the city has to offer, with more than 70 simple recipes that can be easily recreated in home kitchens. The unique atmosphere of the city is brought alive with arresting food and travel photography, telling the story of a city bursting with energy and diversity, of numerous cultures and traditions, with ever-popular street food, a thriving restaurant and cafe scene, and the legacy of family favorites handed down through generations.

From sustaining breakfasts, simple lunches or favorite street-food bites, to rich and fragrant dinners, and delectable sweets, there is so much to discover in Kolkata.

Critique: Beautifully and profusely illustrated throughout with full color photographs of finished dishes and striking images of the people and places of Kolkata, India, "Kolkata: Recipes from the Heart of Bengal" is a simply outstanding compendium of thoroughly 'kitchen cook friendly' recipes for authentic dishes that are as palate pleasing as they are appetite satisfying. Simply stated, "Kolkata: Recipes from the Heart of Bengal" is an elegant and unreservedly recommended addition to personal, professional, and community library Ethnic Cook collections.

Giuseppe's Italian Bakes
Giuseppe Dell'Anno
Hardie Grant
c/o Quadrille Publishing
https://www.hardiegrant.com/uk/quadrille
9781787139282, $29.99, HC, 176pp

https://www.amazon.com/Giuseppes-Italian-Bakes-Classic-Desserts/dp/178713928X

Synopsis: Giuseppe Dell'Anno won hearts the world over when he was crowned winner of the Great British Baking Show in 2021. With the publication of "Giuseppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savory Bakes" (his first cookbook), Giuseppe shares his skill, knowledge and love of baking through over 60 new sweet and savory recipes.

Growing up in Italy and learning to cook at the side of his beloved chef-father, Giuseppe has mastered everything from focaccia to florentines, each with his own signature twist on the classics of Italian baking.

Through his step-by-step recipes, Giuseppe deftly guides even the most novice of kitchen cooks through making focaccia, pannacotta, tiramisu, rum baba, piadine, Sicilian cannoli and, of course, pizza, among many other delectable treats.

Critique: Enhanced throughout with gorgeous color photos of finished dishes, along with a culinary wealth of tips and tricks from the master of the technical challenge, "Giuseppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savory Bakes" effectively enables anyone to bring a taste of an authentic Italian bakery to any meal. Impressively organized and presented, "Giuseppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savory Bakes" will prove to be an enduringly popular addition to personal, professional, and community library cookbook collections. It should be noted that "Giuseppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savory Bakes" is also available in a digital book format (Kindle, $9.99).

Editorial Note: Giuseppe Dell'Anno (https://en.wikipedia.org/wiki/Giuseppe_Dell%27Anno) was crowned champion of the Great British Baking Show 2021. In his professional life he is an engineer; he grew up in Italy and now lives in Bristol, UK, with his wife and three children.

Spanish at Home
Emma Warren
Smith Street Books
c/o Rizzoli
300 Park Avenue South, 3rd floor, New York, NY 10010
www.rizzoliusa.com
9781922417909, $35.00, HC, 272pp

https://www.amazon.com/Spanish-Home-sharing-Iberian-kitchens/dp/1922417904

Synopsis: Away from the tapas bars and eateries of Spain's bustling cities, you'll find another world of Spanish cuisine. From the inland mountainous regions and fiercely independent provinces of Basque Country and Catalonia, to the glittering coastlines of the Mediterranean and across to the Balearic Islands, with the publication of "Spanish at Home: Feasts & sharing plates from Iberian kitchens", cookbook author Emma Warren invites you into the heart of Spanish kitchens, to celebrate the dishes that the locals love to cook.

In "Spanish At Home" you will discover about the stories behind some of Spain's most loved food and cook according to your mood, whether you are after a summer fiesta, an Iberian brunch, winter comforts, or sweet dulces. With "Spanish At Home" you can put together share plates of stuffed mussels and patatas bravas; gather around a roast chicken with chorizo stuffing or duck with roasted cherries; prepare a tomato or a pan-fried goat's cheese salad for a balmy night; or fire up the barbecue and cook sardines over an open flame or wrap baby leeks in newspaper for a true Spanish experience.

Whether you are looking to learn new and little-known recipes rarely seen outside of Spain, or you're a seasoned Mediterranean cook, "Spanish at Home" shares the best of what this unique cuisine has to offer.

Critique: Featuring full page, full color photographs of finished dishes, "Spanish at Home: Feasts & sharing plates from Iberian kitchens" is a pure culinary delight to simply page through and inspiring to plan menus for memorable meals with. A welcome compendium of 'kitchen cook friendly' recipes, "Spanish at Home" is an especially recommended addition to personal, professional, and community library ethnic cookbook collections.

Editorial Note: Emma Warren (https://emmasnutrition.com/cookbooks) studied horticultural science before transferring her love of the veggie patch to the kitchen. She moved to Spain in 2001 and immersed herself in the world of Spanish cuisine. Emma soon became head chef of Kasparo, the popular cafe, which she ran for three years before returning home to Melbourne, Australia, to set up the kitchen Hogar Espanol at the iconic Spanish Club - a cult institution and live-music venue. Returning to Barcelona, Emma ended up at Hotel Rey Don Jaime in the coastal town of Castelldefels, which became a major training ground for learning traditional Spanish cooking. Today in Melbourne, she works with some of Australia's most-respected chefs. Emma is also the author of "The Catalan Kitchen" and "Islas: Food of the Spanish Islands".

Viva Desserts!
Nicole Presley
Familius
www.familius.com
9781641707350, $19.99, HC, 128pp

https://www.amazon.com/%C2%A1Viva-Desserts-Traditional-Reinvented-Mexican-American/dp/1641707356

Synopsis: From Atole de Canela and Bunuelos de Viento to Oreo Horchata Cheesecake and Dulce de Leche Pumpkin Pie, "Viva Desserts!: Traditional and Reinvented Sweets from a Mexican-American Kitchen" is an impressive and beautifully illustrated collection of traditional Mexican desserts -- and American desserts Mexicanized.

With dessert items like conchas, churros, empanadas, and flan, all your favorite traditional Mexican treats are to be found in Viva Desserts!. Then add in classic American cakes and pies with a Mexican twist and other Mexican treats with an American twist, and all your sweet dessert cravings will be satisfied!

With the publication of "Viva Desserts!", recipe developer and Mexican postres baker Nicole Presley, delves into the craft of baking and offers tips and tricks with every recipe, giving dessert lovers everywhere the tools they need to play in their own kitchens. With full-color photography for every dessert and baking secrets that Nicole has learned through her own kitchen evolution, from kitchens in Los Angeles and Mexico, even the most novice of kitchen cooks will be able to bring the joy of Mexican and Mexican-American desserts into their own home in a beautiful and tasty celebration of Mexican- American culinary culture!

Critique: A simple pleasure to simply browse through one inspiring page at a time, "Viva Desserts!: Traditional and Reinvented Sweets from a Mexican-American Kitchen" will prove a welcome and enduringly appreciated addition to personal, professional, and community library cookbook collections. It should be noted that " "Viva Desserts!: Traditional and Reinvented Sweets from a Mexican-American Kitchen" is also readily available in a digital book format (Kindle, $9.99).

Editorial Note: Nicole Presley (https://presleyspantry.com) is a culinary enthusiast and recipe developer passionate about culture and food. Her childhood and life experiences drove her to create Presley's Pantry, a platform from her East LA kitchen that celebrates family, food, and original recipes.

The Art and Science of Sushi
Jun Takahashi, author
Hidemi Sato, author
Mitose Tsuchida, author
Tuttle Publishing
364 Innovation Drive, North Clarendon, VT 05759-9436
www.tuttlepublishing.com
9784805317136, $29.99, HC, 224pp

https://www.amazon.com/Art-Science-Sushi-Comprehensive-Ingredients/dp/4805317132

Synopsis: With the publication of "The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment". the brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with American kitchen cooks and seafood connoisseurs! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.

With the help of stunning color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes.

The sections comprising "The Art and Science of Sushi" include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc.; Marinate fish with kombu seaweed; Cure fish with vinegar and sugar; Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container); Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat; Shuck and prepare clams, such as the Mirugai Clam; Identify vinegar varieties and soy sauces; Prepare wasabi as well as grate, boil, and pickle ginger; Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying); Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.

Critique: Of special note is the inclusion of recipes for 23 different types of sushi. "The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment" is a simply beautiful culinary volume that will provide fascinating insights into the world of Japan's iconic national dish. Simply stated, "The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment" is a pleasure to browse through, prepare menus with, and is a highly recommended addition to personal, professional, and community library cookbook collections.

Editorial Note #1: Jun Takahashi has been fascinated with cooking since childhood. While only 30 years old, he has been described as a "phenomenon" by Conde Nast Traveler. After graduating at the top of his class from a culinary academy, he decided to perfect his craft in a single area and to become a leading sushi chef. After training at Sushi Saito Academy, in 2014 he opened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a casual, accessible vibe and its inventive appetizers and delicately flavored sushi make it extremely popular. Takahashi lives in Japan.

Editorial Note #2: Hidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and PhD at Ochanomizu University and has written several books on the topic of food science. Sato currently resides in Japan.

Editorial Note #3: Mitose Tsuchida graduated from Hiroshima University and then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books on a wide variety of food subjects.

Michaels Desserts: Sweets for a Cause Baking Cookbook
Michael C. Platt
https://www.michaelsdesserts.com
Get Creative 6
c/o Sixth&Spring Books
https://www.sixthandspring.com
9781684620470, $17.99, PB, 128pp

https://www.amazon.com/Michaels-Desserts-Cookbook-Recipes-Tomorrow/dp/1684620473

Synopsis: Combining a fun cookbook with Michael Platt's dedicated mission to bring awareness to food and poverty, "Michaels Desserts: Sweets for a Cause Baking Cookbook" will quickly become a favorite teen baking book that builds skills in the kitchen, celebrates history, and inspires activism.

The desserts recipes collection includes Michael's signature Freedom Fighter Cupcakes themed around figures from the history of civil rights and activism ranging from Martin Luther King Jr., Grandpa Kitchen, Jose Andres, Maya Angelou, and Malala Yousafzai, to Rubin "Hurricane" Carter, Harriet Tubman, and more -- as well as illustrated chapters on pies, tarts, cakes, snacks, and breads. Each individual dessert features stunning photography, a list of ingredients, easy-to-do step-by-step instructions, and insightful tips from Michael that will make baking tons of fun.

Critique: A cookbook showcasing more than 45 palate pleasing, appetite satisfying, and 'kitchen cook friendly' recipes for all ages (whether baking with kids or simply wanting to support Michael's incredible mission of ending world hunger), "Desserts: Sweets for a Cause" is an ideal and unreservedly recommended culinary resource for teaching teens and young adults to bake (and a bonus for those whose kids cook already!). Simply stated, "Michaels Desserts: Sweets for a Cause Baking Cookbook" is unreservedly recommended for personal, professional, and community library cookbook collections.

Editorial Note: Michael C. Platt (www.michaelcplatt.com) is a teen baker, social entrepreneur, and food-justice advocate, whose business, Michaels Desserts, has a 1-for-1 model which donates a dessert to someone in need for every one sold. With this model, Michael has served hundreds of people. Michael appeared as one of the best kid bakers in the country in season 4 of Kids Baking Championship on Food Network and has been featured in Ted Talks, Good Morning America, CNN, Washington Post, People.com, Guideposts, the Rachael Ray Show, and more. He's a member of the Kashi Crew, a group of kid cooks who worked with Kashi to create a new line of cereals and snack bites called Kashi by Kids. He also appeared on BYU tv's feel-good show Operation Awesome, taking a look at how kids are changing the world every day in 2021.

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James A. Cox, Editor-in-Chief
Midwest Book Review