June 2023 MBR The Cookbook Shelf

The Cookbook Shelf

The Vegan Bridge
Romain Avril, chef/author
Richelle Tablang, chef/author
Whitecap Books
c/o Fitzhenry & Whiteside
www.fitzhenry.ca
9781770503595, $34.95, PB, 240pp

https://www.amazon.com/Vegan-Bridge-Plant-Based-Carnivores-Kitchen/dp/1770503595

Synopsis: For the meat-eater looking to incorporate vegetarian options into their repertoire; for the novice chef trying to develop new techniques; for the home cook who wants to dazzle with recipes that are bold, flavourful, and totally unique - French-trained chefs Romain Avril and Richelle Tablang have collaborated with the publication of "The Vegan Bridge: Adding Plant-Based Flair to the Carnivore's Kitchen"

Comprised of recipes ranging from simple snacks and sides that add a vegan twist to a flexible meal, to showstopping vegan mains that will captivate vegetarians and omnivores alike, chefs and co-authors Romain and Richelle demonstrate how incorporating vegan meals into everyday life can be done easily, without sacrificing taste or presentation

Everyday staples like Vegetable Chips, Garlic Roasted Chickpeas, and an array of dips, smoothies, and salads provide the perfect entry-point for cooks of all skill levels, while impressive entrees like Chive Gnocchi with Wild Mushrooms Florentine, Deep-Fried Tomatillo Tacos, and Cauliflower Tikka Masala bridge the gap between a garden-variety meal and plant-based perfection

Including over 100 recipes in all, along with menu plans, pantry and kitchen tips, and unique insights from two accomplished chefs, "The Vegan Bridge: Adding Plant-Based Flair to the Carnivore's Kitchen" is an essential (and transitional) guide to integrating vegan cooking into family meals

Critique: Beautifully and profusely illustrated throughout with full color, full page photography, "The Vegan Bridge: Adding Plant-Based Flair to the Carnivore's Kitchen" is a very special coffee-table style paperback (8.5 x 1 x 11 inches, 1.98 pounds) that will grace any personal, professional, or community library cookbook collection -- and will be especially appreciated by anyone wanting to sample what vegan dishes can do for their palate pleasing, appetite satisfying offerings that will have appeal for even the most carnivore of friends and family members.

Editorial Note #1: Romain Avril is a French-trained chef, born in Paris, who is known for his creative and ambitious cooking Since moving to Toronto in 2010, he has worked as Executive Chef at the renowned La Societe Bistro, and has participated in the opening of such institutions as Levelle, Goldie Bar, and Neruda He operates his own organization, Romain Avril Inc, which offers a multitude of culinary services, and maintains a YouTube channel providing tips and recipes, while making occasional appearances on the Food Network

Editorial Note #2: Richelle Tablang was born and raised in Toronto to a family of Filipino immigrants who always emphasized the value of food and its origins After studying baking and pastry arts in Toronto, Richelle fell in love with French pastry, eventually moving to France to further her education. She studied at the prestigious Ecole Nationale Superieure de Patisserie (founded by two-time Meilleur Ouvrier de France winner Yves Thuries and multiple Michelin star-holder Alain Ducasse) and worked as a pastry commis in the South of France Richelle returned to Toronto fuelled by an adoration for modern French pastry and a desire to mingle her knowledge of French techniques with Asian ingredients from her family's background

Pulp: A Practical Guide to Cooking with Fruit
Abra Bernes
Chronicle Books
www.chroniclebooks.com
9781797207148, $35.00, HC, 432pp

https://www.amazon.com/Pulp-Practical-Guide-Cooking-Fruit/dp/1797207148

Synopsis: "Pulp: A Practical Guide to Cooking with Fruit" is a volume of recipes that focuses on all the ways fruit can enhance simple, delicious mains -- for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Principally,"Pulp" is about regularly incorporating fruit to add variety and seasonality to main dishes.

Home cooks and bakers alike will appreciate the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon, Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. "Pulp" also features helpful reference material, a Baker's Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States.

Critique: Exceptionally well organized, illustrated and presented, and also readily available in a digital book format (Kindle, $9.43), "Pulp: A Practical Guide to Cooking with Fruit" is a large format volume (7.35 x 1.65 x 9.75 inches, 2 pounds) featuring more than 215 sweet and savory recipes and variations, making it a unique and core addition that is especially recommended for personal, family, professional, and community library Specialty Cookbook Collections.

Editorial Note: Abra Bernes (https://www.plantforwardkitchen.org/abra-berens) is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. She is the author of "Ruffage: A Practical Guide to Vegetables" (a 2020 Michigan Notable Book winner and James Beard Award nominee) and "Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes". Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes.

The Buslife Kitchen Cookbook
A. J. Forget
Buslife Publishing
9798985708301, $22.00, PB, 160pp

https://www.amazon.com/The-Buslife-Kitchen-Cookbook/dp/B0B72M37GM

Synopsis: From steak au poivre, mapo tofu, chicken tinga, and stovetop nachos, to watermelon gazpacho, mango sticky rice, and pumpkin creme brulee the recipes in this book are designed for travelers: people who love to try new things. Rather than being specific to one cuisine or style of cooking, this cookbook features a diverse collection of recipes from all over the world. Every recipe in this book is designed to be cooked on a two or three-burner stovetop. "The Buslife Kitchen Cookbook" was produced entirely on the road while A. J. Forget was living full-time in the bus.

Critique: Comprised of more than 100 recipes drawn from some 14 cuisines (French, Mexican, Vietnamese, Italian, Thai, Chinese, and many more), as well as stories and tips gathered from A. J. Forget and his family having converting their bus and learning to cook and live in less than 100 square feet., "The Buslife Kitchen Cookbook" features beautiful, full-color photos showcasing the food and our life on the road. Specifically intended for individuals and families traveling in vans, buses, and RVs "The Buslife Kitchen Cookbook" is the ideal culinary instructional guide and menu planning reference. Exceptionally 'user friendly' in organization and presentation, "The Buslife Kitchen Cookbook" is highly recommended for personal, family, or community library cookbook collection.

Editorial Note: A. J. Forget (https://ajforget.com) is a modern nomad, living out of a 90-square-foot bus named Sweet Bea and traveling across the United States full time. He is a self-taught chef, creating gourmet fare in his tiny kitchen with a three-burner stove and no oven. Forget's goal is to empower others to realize that cooking international cuisine in a tiny kitchen is easy and anyone can do it, whether in a bus, van, RV, or boat.He can be followed on Facebook, Instagram, and TikTok @the.buslife.kitchen

EDITOR'S NOTE:

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James A. Cox, Editor-in-Chief
Midwest Book Review
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Oregon, WI 53575-1129

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