I have half a dozen potential blog posts in my brain but no time to get them out onto the keyboard, so I'll just dash off this quick one now. Here is the latest batch of cookbooks I edited, hot off the press!
First up is Paleo Planet by first-timer cookbook author Becky Winkler. It's easy to imagine that Paleo food has to be just a hunk of meat on a plate, but Winkler shows how you can prepare exciting, varied meals from around the globe that follow Paleo principles (in a nutshell: grain-free, dairy-free, legume-free, and a few other -free's, but the author is refreshingly un-bossy about it all). As you know, I am not a Paleo gal, but there are plenty of recipes in here that I would make in a heartbeat. (No one has to know whether I serve them with a hunk of bread.)
Bill and Cheryl Jamison's Barbecue Lover's Big Book of BBQ Sauces delivers on its subtitle's promise of "225 Extraordinary Sauces, Rubs, Marinades, Mops, Bastes, Pastes, and Salsas, for Smoke-Cooking or Grilling.") Bon Appétit crowned the Jamisons "the king and queen of grilling and smoking" for a reason—4 of their 18 cookbooks have won James Beard awards. This was the third book I did with Bill and Cheryl, and they were always such a pleasure to work with. I was really sad to learn in March of Bill's death. I never met him in person, but by all accounts he had a larger than life personality and a huge heart.
Next up is Good Cheap Eats: Dinner in 30 Minutes or Less by Jessica Fisher. This is a follow-up to last year's Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less. Whereas the first one was geared to families wanting to eat well on a budget, this one focuses on getting dinner on the table now. Fisher and her husband have six kids, so you can bet she knows a thing or two about saving a few bucks and a few minutes whenever she can. Both books offer entire menus if you are having one of those days when you can't possibly be creative, but obviously you can mix and match to your heart's content. Fisher favors fresh, whole foods, and streamlined preparations.
Finally, a book I'm especially dying to dig into now that the weather is getting chilly: Dinner Pies by Ken Haedrich, aka "Dean" of the Pie Academy. The subtitle on this one is "From Shepherd’s Pies and Pot Pies to Tarts, Turnovers, Quiches, Hand Pies, and More," so really anything you can wrap in crust counts as pie in Haedrich's book. He has all the usual suspects, plus some more inventive variations, and his basic techniques and strategies can be used for just about anything you can dream up that you want to turn into a dinner pie. Yum.