Every part one has to have a part two, so this is the continuation of Summer Cookbooks 2013 – Part One. Showcasing some of my favorite cookbooks, the ones I’m cooking from on a weekly basis and the ones I go to bed browsing and bookmarking for later. Let me know in the comments what’s your current favorite cookbook! 


Cooking Off The Clock by Elizabeth Falkner

As a professional cook and baker, the husband and I can relate to Faulkner writing a cookbook about cooking at home or off the clock. Those recipes that take half the time then the ones you make at the restaurant but taste just as delicious; not only does the book have a gorgeous array of recipes, but the pure ideas behind them make them worth the buy. Some recipes include a Habanero BBQ Syrup, Pastrami Pizza, and Curried Fish and Chips.


150 Best Grilled Cheese Sandwiches by Alison Lewis

Just when you thought the classic grilled cheese sandwich couldn’t get any better, Alison Lewis creates not 10 but 150 recipes on how to take this traditional staple and make it burst with flavor. I, for one, love a simple grilled cheese sandwich with white Cheddar cheese and mayonnaise. Ultimate decadance you think? It’s nothing compared to the recipes in this book, like Lasagna Grilled Cheese, Open-Faced Nectarine and Chèvre Sandwich, and a Brie & Raspberry Panini with Hazelnut Spread that sounds divine!


Championship BBQ Secrets for Real Smoked Food by Karen Putman & Judith Fertig

Slow-smoking food, called the real North American barbecue, is what this book is all about. A fantastic book for novices (like myself) or more a more experienced barbecuer (like my husband), it’s comprehensive and informative. Recipes are organized by ingredients such as poultry, beef, pork, and vegetables; this aids the cook in quickly identifying what recipe to make.


A Suitcase and a Spatula: Recipes and stories from around the world by Tori Haschka

This book has the best of both worlds: food and travel. Tori takes you around the world in recipes that are well-thought out and pair perfectly with the food culture of each country. She introduces New York with a recipe for Corn Popovers with Tomato Bacon Relish; she’ll fly you to Madrid with a recipe for Fried Eggs, Tomato Bread, Jamon & Chips; and she’ll end it on a sweet note by serenading you in Bologna, Italy with a Frangelico Affogato. A great book for travelers and foodies alike.


200 Easy Mexican Recipes by Kelley Clearly Coffeen

Good Mexican food is tough to find in New England, and this book makes it indredibly simple to recreate your favorite Mexican meals at home. Creating layers of flavors, with fresh herbs and spicy ingredients. The variety of recipes, some authentic to Mexico (like Classic Carnita Tacos with Fresh Lime) and other’s influenced by the USA (like Green Chile Mashed Potatoes) give the reader a good range to choose from.


The Everything Indian Slow Cooker Cookbook by Prerna Singh

Prerna, an already extraordinary food blogger, has captivated me with Indian recipes. Sure, I love Indian culture and cuisine, but I rarely make it at home due to complex recipes and long ingredient lists. The author entices you with recipes for Aloo Methi (Potatoes Cookies in Fenugreek Leaves), Murgh Korma (Chicken in a Creamy Sauce), and Amrakhand (Mango Yogurt Pudding). A fantastic book for those wanting to learn about Indian foods but still keep it simple!


Teen Cuisine – New Vegetarian by Matthew Locricchio

Many of my friends with kids are starting to go through the same phase: all their kids want to be or are becoming vegetarian. I don’t know if it’s the media or just that kids are tired of eating crappy food, but this book by Locricchio is the gateway to delicious vegetarian food that even a teenager can make! Recipes like Quinoa and Whole Wheat Bread, Curried Vegetable Stir Fry, and Spinach Pie will have both adults and teens alike on a Meatless Monday craze!


Sending Milk: The Northeast Farms and Farmers of the Cabot Creamery Cooperative

On our visit to King Arthur Flour in Vermont, we were treated to a night of cheese by Cabot where we tasted a range of their cheddars (it’s amazing how different they all were!), as well as dined on recipes using the Cabot cheeses and yogurts. Sending Milk is a gorgeous coffee table book that recounts the stories of these farmers, in such a visual sense that you’ll want to become a farmer yourself. Take a tour of the Cabot Creamery Cooperative through the eyes of Skye Chalmers (photographer) and get a sense of the community that’s bound by milk.

Disclaimer:  Thanks to the publishers that sent these review copies. They were provided without charge, but I was not obligated to write about them and opinions are 100% my own, as always! 

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  1. What a fun series, Marnely! I especially love the ideas behind “Cooking off the Clock” and “Teen Cuisine”–I’ll be on the lookout for these next time I’m shopping for cookbooks!