August 2025 Cookbook Reviews

 

Garlic, Olive Oil + Everything Mediterranean by Daen Lia

This cookbook is unique in that the recipes aren't organized by type but by the ingredient - garlic, olive oil, butter, bread, crumbs, and eggs. Each section has a variety of recipes all featuring that signature ingredient. Many of the recipes build on previous recipes in the book and there are also tips included with the recipes that either offer alternate variations or ways to use up any leftovers. There weren't a ton of recipes I'd like to try but there was a good variety of recipes and I liked the way they were organized by ingredient instead of appetizers, side dishes, etc.

The Essential Canning Cookbook by Molly Bravo

This is a great cookbook for someone who's newly learned to can. I always say if you're new to canning, please take an in-person class or learn from an experienced canner - don't learn from a book. The first section of this book covers "foundations and techniques" which includes how to both water-bath and pressure can. The second half has recipes organized by type like fruit, vegetables, broths/stocks, etc. There was a good variety of recipes and a lot of the recipes include helpful tips and variations of that recipe. Overall, this is a solid canning cookbook and there were a couple new recipes I'd like to try.

Braided Heritage by Jessica B. Harris

This is a unique cookbook that explored the Braided Heritage of American food that was rooted in a combination of Indigenous, European, and African history and traditions. Each section of the book focuses on one of those areas with recipes and also articles about specific ingredients or about that culture and food. Harris is a food historian and most of her career has been researching and exploring Southern food through the lens of African influence. While there weren't a ton of recipes I wanted to try, there is a lot of great information and it's obvious that she did a lot of research to create this book.