Tasty Tomes

Tasty Tomes

BY KEANE STRAUB he start of a New Year can inspire people to try new things and develop new, healthier habits. If you’re branching out in your cooking or looking for an adventure close to home that won’t break the bank, we have some light T reading for you to reignite the spark in your kitchen.

Smashed, Mashed, Boiled, and

Baked by Raghavan Iyer With dishes from almost every continent, this book will have you rethinking the way you cater to your taters. Recipes are grouped according to meal, and we couldn’t decide where to start! Crash and Burn Potatoes with Cinnamon Malt Vinegar (p.22) are perfect when watching the game, and Persian-style Potato and Eggs (p.121) are as good at breakfast as they are at dinner. And we defy you to overlook Thick-Cut Potato Crisps with Dark Chocolate (p.225)! Workman, $23

The Noodle Bowl by Louise Pickford This is a great little tome for those looking to dip their toe into Asian cuisine. A noodle glossary breaks down all the different types available, there’s also a breakdown of ingredients. As well as dishes inspired by Japanese, Korean, Vietnamese, Thai, and Chinese cuisine, there are gems like Stir-Fried Ginger Fish and Ginger Noodles (p.153) from Cambodia, and Cucumber Noodle Salad with Seared Duck (p.123) from Laos. Be sure to try Shio Ramen with Pork and Eggs (p.79) too! Ryland Peters, $17

Good and Cheap by Leanne Brown “A celebration of the many delicious meals available to those on even the strictest budgets,” this book also works as a how-to guide: how to shop on a budget, how to shop for the season, how to stock your pantry, and even how to use up your leftovers to eliminate food waste. You may find yourself pausing at all the inventive ways to top your toast (p.68), the quick and easy Mexican Street Corn (p.47), and the delectable Caramelized Bananas (p.177). Perfect for students living away from home. Workman, $19

A Field Guide to Cheese: How to Select, Enjoy, and Pair the World’s

Best Cheeses by Tristan Sicard Your crash-course on all things cheese! Opening with a brief history of cheese, a lesson in dairy breeds and the cheesemaking process, the book focuses on 11 major types of cheese. The final section is all about tasting and pairing and includes a handy visual guide on what cheeses work together on a platter. Sprinkled throughout with cheesy facts you didn’t know you wanted to know, this is a must-have for both food and wine enthusiasts, and those who love to entertain. Artisan, $34

Rustica By Theo A. Michaels The Mediterranean diet is well-known for its proven benefits of eating simple, seasonal foods; indeed ‘eating like a villager’ has allowed people to live longer than most. Dishes in this book are based on traditional recipes with a few twists on ingredients and techniques. French-inspired Smoked Haddock and Eggs ‘En Cocettes’ (p.14) fit the bill for brunch, while Chorizo and Butter Beans in Honeyed Cider Sauce (p.42) or Smoky Prawn and Chickpea Stew (p.103) make for hearty meals in the depths of a Canadian winter. Ryland Peters, $28