Cauliflower Power: 75 Feel-Good, Gluten-Free Recipes Made with the World’s Most Versatile Vegetable Hardcover, by by Lindsay Grimes Freedman (January 7, 2020). I really like cauliflower, but I don’t serve it very often – I think I’m self-conscious that I only know three or four ways to prepare it (most involving copious amounts of cheese). I suspect there might be something in this book about the suddenly trendy “riced cauliflower” phenomenon, too.
Instant Pot Soups, by Alexis Mersel (January 7, 2020). I love making soups in the fall and winter; and I don’t really know how to use my Instant Pot (which I keep accidentally referring to as an Instapot) Therefore, I will certainly buy this book and crack it open right away. It features “nourishing recipes for every season.” Well, I’m probably not making soup in summertime, but I’ll give that chapter a look-see.
The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan, by Ghillie Basan (January 7, 2020). Pistachios, saffron, yogurt balls, baklava, roasted onions stuffed with lamb, apricots, orange blossoms, and other dishes. I checked out a Lebanese cookbook from my college library once and so enjoyed making (vegetarian) things from it!
The Vegetarian Cookbook: More Than 50 Recipes for Young Cooks, by DK (January 2, 2020). A lot of teenagers experiment with vegetarianism – most go back to eating meat after a year or two. Here’s a beautifully designed cookbook for them, with easy to follow step-by-step photos.
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-Carrie