Reviewed by Astrid Iustulin for Readers' Favorite

Yvonne's Cookbook Let's Eat! by Yvonne Hendricks is a book that will delight all those who love to cook and eat. In this book, the author shares her recipes and tips with readers, but in addition to this, she tells personal stories and introduces us to some family members. Richly illustrated, Yvonne's Cookbook Let's Eat! includes appetizers, baked goods, entrees, homemade wine, and drinks. Hendricks also provides recipes for the most significant holidays —Christmas, Easter, and Thanksgiving. The recipes are inspired by the Polish and Italian traditions of the author's family and her travels worldwide.

I am not a great cook, but I always look for easy-to-prepare dishes, which I found in Yvonne's Cookbook Let's Eat! I liked that Yvonne Hendricks has included dishes for all tastes, even indicating when they suit people with food intolerances. Besides the variety, I appreciated the quality of the recipes; some are delicious just by reading the ingredients. I also liked that the author shared stories of her family and explained when a dish is linked to a specific episode. This makes the book even more enjoyable to read (as if the many beautiful images were not enough!) and much more personal. I highly recommend Yvonne's Cookbook Let's Eat! to those interested in cooking and who like to make their dishes from scratch. I am sure they will find something to their liking.

Reviewed by Maria Victoria Beltran for Readers' Favorite

The Kitchen and the Studio: A Memoir of Food and Art is a fascinating memoir by Mallory M. O'Connor and John A. O'Connor. It is about the authors' experiences in the world of food and art. Mallory is a food writer and art historian, while her husband John is a painter and professor of fine arts. It is divided into two parts, People, Places and Parties, and The Ancestors. It also has a hundred recipes, each illustrated with John’s paintings. The story unravels with Mallory and John's meeting at the University of California, Davis, in 1962. The couple fell in love and got married. What follows is a meaningful journey that spans fifty years as they share their life and celebrate with family and friends.

Mallory M. O'Connor and John A. O'Connor’s The Kitchen and the Studio is a unique memoir about a couple with a healthy dose of passion for art, good food, and life in general. It is a beautifully written story that celebrates creativity and family tradition. Narrated in the first-person point of view, we get an intimate glimpse of Mallory's and John’s lives where food and art are woven together. I find the illustrations visually pleasing and effective tools in relating to the narrative on a deeper level. This is a wonderfully written memoir that celebrates the joys of creativity, relationships, and lives filled with passion. It is a must-read for those who appreciate the connection between food and art and it should inspire us to create our memories and follow our hearts’ desires.

Reviewed by Emily-Jane Hills Orford for Readers' Favorite

We all have our favorite restaurants and we all enjoy certain foods. How many of us consider the work that goes into preparing those foods? This embraces the person who creates a masterpiece for our culinary enjoyment, the years of training undergone to become the best food artist they could be. In the Foreword to Emmanuel Laroche’s book Conversations Behind the Kitchen Door: 50 American Chefs Chart Today's Food Culture, chef and author Elizabeth Falkner writes, “Food does tell the truth about a society.” How we enjoy our food, and how chefs create culinary classics all speak profoundly about who we are and how we fit into this world. Food also teaches respect, at least for the chef, and it should for the connoisseur as well. Chefs must show respect for the produce they use, the food they create, the people they work with, and the customers that they serve. As those who enjoy their creations, we could learn a lot about respect from these food geniuses.

Conversations Behind the Kitchen Door takes segments from Emmanuel Laroche’s podcasts to feature the powerful, creative, and competitive world of working in kitchens. Arguably, it’s more than a kitchen. It’s an artist’s studio where food is the medium and the customer is the critic. The book features anecdotes from some of the nation’s most renowned chefs, including Gabriel Kreuther, Antonio Bachour, Johnny Spero, Elizabeth Falkner, Edward Lee, Jose Garces, and Dan Kluger. Taking the reader through the stories of professionals, the author aims to encourage us to enjoy being in the kitchen and not to be afraid of experimenting with the foods we prepare. Like any other art form, food and the recipes we use and create are only as inspirational as the imagination we allow to take root. Enjoy the stories, follow the journey, and allow your passion to take control of all you make in the kitchen. A fascinating read.

Reviewed by Emily-Jane Hills Orford for Readers' Favorite

What is your specific health goal and what are you willing to do to reach your mark? Tough questions? Well, we always need a plan in life, that is if we want to live a healthy, sustainable life. Simple S.A.L.A.D.S.: A Salad Recipe Book with a Twist by Bridget McCray shows that it all starts with the food we eat. After all, the proverbial saying says it all: we are what we eat. If you’re looking for a healthy change of diet, perhaps you need to consider eating fresh, wholesome vegetables and fruits. What better way than to create a tasty salad! Have you considered making a salad with spinach, blueberries, and celery? It may sound like an unusual combination; it certainly did to me. But think of all the health benefits packed into each one of the ingredients: antioxidants, fiber and so much more.

Bridget McCray’s cookbook, Simple S.A.L.A.D.S. is a creative and innovative collection of some pretty snazzy salad recipes. Packed with lots of helpful (and healthful) advice, this book will lead readers on the path to a sustainably healthier diet. Each section is introduced with some key points to consider. The recipes are accompanied by a mouth-watering photograph, an orderly list of ingredients, instructions on how to ‘toss’ the salad, and some health-wise tips on the ingredients. The author doesn’t claim medical expertise. She insists everyone consult with a medical professional before making a drastic dietary change. Her recipes, stories, and insight are well thought out from years of experience and experimentation. This makes an interesting recipe book to inspire readers to think creatively while preparing healthy foods.

Reviewed by Marie-Hélène Fasquel for Readers' Favorite

Fresh by Johanna Harlen is an extraordinary cookbook since it incorporates an incredible amount of health information. The pictures are absolutely beautiful and make your mouth water. We would like you to cook for us, Johanna! The dedication is very moving and everything that the author shares about her own reasons for writing these books and about her own life is interesting. The various parts complement each other and we are given thirty days of healthy breakfast, lunch, and dinner ideas. What else could we ask for?

Fresh by Johanna Harlen is indeed a gem and a book I am going to use regularly (even though I hardly ever use cookbooks!) because my husband’s and my own health do matter to me too! I have already perused most of the recipes and feel inclined to test quite a lot. They are part of an alkaline diet which is based on the idea that replacing acid-forming foods with alkaline foods can improve your health. In fact, we all know that acid-forming foods are bad for us but we always find good reasons (lack of time mostly) not to address this essential issue. Having a whole book of perfect (alkaline) recipes and not having to worry about which types of food we may or may not eat is a real gift and I could not be more grateful to Johanna. I am going to treasure it and advise readers on my blog with pleasure. Thank you so much. We'll never forget again that "we are what we eat."

Reviewed by Vincent Dublado for Readers' Favorite

Marcela Benson’s Love, Peace, and Vegetables: Recipes for Conscious Living is an enticing, appetizing, and visually appealing cookbook that promotes healthy eating and the healing properties of a well-structured meal. This is a collection of 150 recipes that are conceived from the heart with the intent to provide healthier alternatives to the common meals we have been accustomed to consuming. Benson has mastered the craft of low-glycemic cuisine through her understanding of Live-Food preparation that brings us to a profound understanding of the vegan lifestyle. The book begins with the story of the author’s personal life and struggles, and how it led her to discover the merits of a healthy diet. Moreover, the book also shows you how to willingly choose the path toward positive change and adapt transformational steps to health according to your own pace.

With her devotion to Live-Food and veganism, Marcela Benson is revolutionizing the cookbook industry with recipes that are not only honest but are prepared with love as seen through her artistic and scientific details. Having a sweet tooth, I particularly enjoyed preparing two of her Live-Food desserts—the vanilla thumbprint cookies and spice chocolate cream pie. The preparation of these recipes feels like a sacred act in itself. Try the recipes for yourself and you realize that you are experiencing the fusion of science, art, and love through eating. Love, Peace, and Vegetables is an indispensable reference for any culinary scholars, chefs, homemakers, and even food critics, as it strongly weighs in on recognizing the role of food in our holistic view of the human body. Reassuring and easy to follow, this is the cookbook to consider for healthy appetite and pleasure.

Reviewed by Asher Syed for Readers' Favorite

Sassy Food by Ja-ne de Abreu is a self-help guide for those who are ready to begin or want to learn more about “How to Grow Food with Your Own 'Farm" Any Size Anywhere/Any Time of Year with Any Budget and How to Cook It”. Ja-ne uses her vast experience as a photographer to create a pictorial book that would be at home on a coffee table with full color, glossy images of the Hawaiian landscape, plentiful harvests, and a variety of women of all ages clothed only in the earth's bounty. Alongside the photography is a comprehensive tutorial on all things gardening, complete with instructions on different sizes and types, environment, timeframes, hydroponics, cultivating, harvesting, and recipes, among many, many other things.

I went into Sassy Food thinking that, despite the 'any size anywhere,' a shoebox home in central London was probably not what Ja-ne de Abreu had in mind. I was proven wrong, and a micro-tent with potted herbs is currently housed on my 3ft terrace. Ja-ne gifts us with such an incredible wealth of information and does this with a palpable sensitivity to compassion, love, and oneness. In the chapter covering Peaceful Pest & Disease Control, she describes a heartbreaking loss after months of care, stating, “I lost a quick battle of disease with my Kajari melon. It felt like a real death.” The photography is raw and moving, without the use of manipulation to really show the landscape and the women who grace it in gorgeous, realistic imagery. This is a book that nurtures the heart and soul of a reader in the same way Ja-ne teaches us to care for the bounty. Very highly recommended.

Reviewed by Diana Lopez for Readers' Favorite

Press for Champagne is a very special book. Christopher S. Ruhland researched a complicated subject and explained it simply. First, he tells us about his interest in the topic, then he tells us about the history of champagne in a very entertaining way. The description is amazing. Later, when we already have a clear context, the author explains the process and characteristics of champagne. But that is only the beginning of the book. The more we read the more we learn. Christopher S. Ruhland gives explanations for all audiences, and there are even descriptions of French terms to understand the bottle labels. With the information that the author gives us, we can more easily choose champagne according to our tastes. Press for Champagne is a book that everyone should read.

I loved how Press for Champagne explains some myths and corrects information because many ideas about champagne are confused. The narration is very entertaining. Christopher S. Ruhland speaks to us from his experience. Reading this book feels like having a conversation with a man who knows what he's talking about. The amount of information is amazing. I liked how the author expresses all his arguments. This book is a very useful guide because it teaches us to see champagne from a different perspective. Champagne doesn't have to be just for celebrations; champagne is a drink made to be appreciated. The important thing is to have a good time with champagne if we have a chance. Christopher S. Ruhland enjoyed writing this book, and that enjoyment comes through in every word of it.

Reviewed by Emily-Jane Hills Orford for Readers' Favorite

Who doesn’t like dessert? But does anyone consider that food, especially dessert food, has a character all of its own. Food character includes “the essence of flavors and the perception of tastes.” Desserts are more than just a sweet ending; it is a “symphony of flavors.” And there is a misconception that desserts have to be sinfully sweet. In reality, they can be healthy. There are ways to make the most sinful-looking, delicious concoctions with healthier sweeteners and alternate flours, among other things. The key is knowing how and when to make the substitutions; in other words, knowing what foods work well together.

Nikos Ligidakis is an award-winning chef who has studied in great depth the wonders of food creations. He is known for his exotic creations, for his fresh, stunning works of culinary art. He is also known as an author who shares his knowledge of food with great pride and an accumulation of years of study. In other words, he knows his food. His recent book, My Collection of Original Desserts: The Art of Creative Baking, is a passionate look at sweet endings. The book begins with a background on the author and his aim of baking excellence. It then progresses into a concise sharing of his culinary knowledge: a list of ingredients and ingredient alternatives, how each ingredient works with other ingredients, culinary do’s and don’ts, a fascinating account on what he terms “The Chocolate Addiction,” and so much more. Then come the recipes, complete with mouth-watering images of the finished creations. The recipes are well laid out with concise and thorough instructions. This chef/ author obviously uses his imagination and his expertise to create some of the most exquisite sweet delights. This book is a must-have for any cookbook collector or anyone adventurous enough to make the ultimate dessert.

Reviewed by Jack Magnus for Readers' Favorite

indieBRAG Eat, Read & Dream Cookbook is a nonfiction cooking/food book written by Geraldine J. Clouston and Susan Weintrob. The authors present a decidedly different cookbook with this offering. They’ve paired BRAG Medallion Honoree Books with recipes inspired by those works designed by Weintraub, who is a food blogger. Clouston is the president and CEO of indieBrag, LLC. The books are organized by genre and are presented with a full-color image of each cover, a descriptive blurb and link to the author’s website, quotes from the work, and/or an introduction to the relevant recipe or style of cooking. A recipe follows with a full-color photograph, list of ingredients, and directions. Often, gluten-free, dairy-free, vegetarian, and sugar-free options are suggested. For the middle-school book, Little Miss History Travels to Mount Vernon by Barbara Ann Mojica, the authors discuss how stews were a familiar supper item and indicate that stew pans are part of the historical exhibit at Mount Vernon. The paired recipe for this selection is Colonial Southern Stew, made with stewing beef, vegetables, red wine, and spices. After sauteeing, the dish is baked for several hours at low heat. Alternative times and directions are offered for those who use crockpots.

indieBRAG Eat, Read & Dream Cookbook is a marvelous and original blending of literature and culinary arts that will thrill anyone who loves to read and cook. I’m figuring there are a lot of us out there who appreciate both, as well as those who’ll somehow figure out how to get the cooks in their lives to prepare the mouth-watering dishes introduced in this text. This is a gorgeous book, filled with arresting images, eye-catching book covers, and food that will torment anyone on a diet. I was fascinated by this book. I loved learning about the books presented and made note of several I’ll be looking forward to reading in the future, and the recipes included often seem designed for even newbies to have fun with. The ingredients are relatively easy to come by, and the directions are well-presented and a breeze to follow.

I enjoyed reading up on some new spins to put on my tomato sauce as seen in the recipe accompanying Connie Goyette Crawley’s Tilly and Torg Out to Eat. The Spaghetti and Meatballs recipe includes “Expandthetable Suggestions” that allow the chef to fine-tune the dish to taste. And the Dutch Apple Tart recipe that accompanies Jennifer Alderson’s The Lover’s Portrait: An Art Mystery is a perfect selection considering the fall season and current new crop of apples. One of the real perks of this book is the fact that recipes are not organized as one normally sees in cookbooks. Reading about the books and finding recipes for dishes I’ve always wanted to make made this book a series of literary and culinary adventures like no other. The authors’ selections of books and recipes are inspired, and the accompanying images are a visual treat. While I loved the eclectic arrangement of recipes, those who crave more order can peruse the recipes in traditional order in the index. I had a grand time reading indieBRAG Eat, Read & Dream Cookbook. It’s most highly recommended.