Cookbook of the Month


I’ve had this blog since 2010 and in that time I’ve done a lot of cooking, trying out countless recipes from just about every corner of the globe. Some were smash successes, others, abysmal failures. But also in that time I got into the bad habit of “collecting” cookbooks. I say collecting since that’s exactly what they were, items I collected and that accumulated dust on the bookshelf rather than cookbooks I actively tried  recipes from.


Some of my favorite recipes I’ve made over the years and written about on my blog:

I know, in 10 years it’s natural for me (and my blog) to go through an evolution, something  I’ve written about before in regards to my travel style which you can access here. But the fact remains I still love to cook.  I absolutely adored the three recipes I tried  from Anissa Helou’s spellbinding cookbook, Feast: Food of the Islamic World, including the Syrian Meatballs in Sour Cherry Sauce (for more on that post and recipe, click here).

When I look at my wonderful collection of global cookbooks, I want to know I’ve tried more than a recipe or two from them, or none at all as is the case with Olia Hercules’ cookbook, Mamushka: Recipes from Ukraine and Eastern Europe.   (Thankfully I received this as a donation, so I don’t feel AS guilty about it.)  But this leads me to my newest blogging venture, a “cookbook of the month” series.


Russian pelmeni-dumplings filled with ground lamb

Maybe you’re wondering right now, “what’s a cookbook of the month?” Well, in short, each month I will select a cookbook and basically cook my derriere through it. No, I’m not going to become fanatical about it in terms of attempting to make an insane (and unrealistic) number of dishes from it.   But at the end of the month, I will hopefully have made anywhere between four and six items. I feel that number is indicative that I’ve gotten a feel for said cookbook. And of course, of the items I’ll be making, I’ll be trying  a variety,  so everything from appetizers to main courses to desserts and side dishes.


Gerogian-style baklava

Each month on my site’s homepage on the sidebar column, I’ll be featuring an image of that month’s cookbook selection which you can see if you go there now by clicking here. For my first ever selection, I decided to go with a cookbook that not only  had I eyed at  my library for years but also because it’s the cuisine of the country I most recently visited, beautiful and fascinating Turkey.

For many people (myself included until my visit there), their knowledge of Turkish cuisine boils down to perhaps kebabs so I’m hoping that with my cookbook of the month series,  my readers will be able to learn more about a country’s cuisine through the posts that I’ll be sharing.


The components of a traditional Turkish breakfast

I hope you enjoy this new series and  if you have any recommendations for a great cookbook I should consider,

please list it in the comments below!