The Cooking with Kids Cookbook

One of the best ways to get kids more interested in healthy eating is to get them into the kitchen, but many parents simply don’t know how to get started. Fortunately, there are plenty of good children’s cookbooks out there; The Cooking with Kids Cookbook is a fantastic addition here. This cookbook was compiled by the founder and program director of Cooking with Kids, a program in Santa Fe that has helped countless schoolchildren learn about cooking and growing their own food.

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Flavor Bombs: The Umami Ingredients That Make Taste Explode

Here we have a wonderful cookbook, though so specialized that not all cooks will readily accept it. Yet it’s beautifully produced with gorgeous photo illustrations. Flavor Bombs is written by Adam Fleischman, the chef and owner of many restaurants based on the idea in this cookbook. It’s the umami flavor he is focusing on, using ingredients specifically enriched in umami. As Fleischman claims, this is not only a recipe book but a guide to bringing out flavor bombs in your own dishes. His section on a umami pantry is a must to stock ingredients essential in his dishes.

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Chloe Flavor: Saucy, Crispy, Spicy, Vegan

Here we have an excellent vegan cookbook by Chloe Coscarelli filled with good vegan recipes in the traditional array from breakfasts through snacks and sandwiches to beverages and sweets. Coscarelli’s recipes in Chloe Flavor are well written, easy to follow, and nicely laid out for the cook’s convenience. Many beautiful photo illustrations are scattered throughout the book (though the book designer should’ve cut out some of the author’s too many photos).

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Great Tastes: Cooking (and Eating) from Morning to Midnight

The best word to describe Great Tastes is mediocrity. Danielle and Laura Kosann created a cookbook that does little to inspire the home cook to bother with any of the recipes. The recipes are well written and easy to follow with readily available ingredients, but they are the same old, same old such as egg Benedict, lime-blueberry pancakes, onion soup, and a Moscow mule. For many of the recipes, the authors preface the title with an “easy” that you may translate as “simple and plain.”

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Num Pang: Bold Recipes from New York City’s Favorite Sandwich Shop

The signature dish for this New York City sandwich shop is num pang, a flavorful and unusual Cambodian sandwich, after which the authors Ratha Chaupoly and Ben Daitz named their establishment. They decided to share their recipes in their cookbook, Nam Pang. This is basically a Cambodian cookbook written for American cooks to American taste. The basis of the cookbook is their signature sandwich having four key ingredients: fresh cucumber, cilantro, chili mayo and pickled carrots (the last two you easily prepare yourself).

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Giada’s Italy: My Recipes for La Dolce Vita

Whether you are looking for quick weeknight meals, snacks, or something more substantial to impress the weekend guests, Giada’s Italy has you covered. It’s not only full of mouth-watering recipes, it also has a cozy, intimate family feel to it. The beautiful photographs of food and the author with her daughter made me think that this book was put together with a sense of love and joy, which shines through every page.

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The Photographer’s Cookbook

Back in the late 70’s, someone had an idea to compile a cookbook from current artists’ photos and favorite recipes, but the project was left unfinished. Rediscovered decades later, we get to see opened a time capsule of the era, revealing a curious assemblage that reveals the artists and the period, in a highly intimate and personal way. You can certainly use this cookbook in the standard sense – sections include “Breakfast,” “Appetizers,” etc.

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Gather & Graze: 120 Favorite Recipes for Tasty Good Times

Readers may be aware that Stephanie Izard has won several coveted awards such as Top Chef and Iron Chef. She also owns three acclaimed restaurants, and now she has written a beautifully designed cookbook, which I found both enjoyable and practical. I love the idea of casual dining, and many of the recipes in this book are great for that purpose. But what I first noticed is the exciting and inventive dishes. While I wouldn’t think of having Grilled Pork Belly with Sauce Green, Peaches, and Blackberries, it does sound new and different. In fact, after going through the selection of dishes in the book, I was inspired to think of ways that I could add more fruit to savory dishes.

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