Skip to main content
The Globe and Mail
Support Quality Journalism.
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); } //

A Sardine and Leek Tart with Tarragon from The Tinned Fish Cookbook.

The Globe and Mail

Many of us have been spending more time in the kitchen lately, either through budgetary necessity or because we’ve apparently uncovered a subconscious desire to open our own bakeries. While the book-publishing world often sets its release schedule years ahead, somehow this spring’s batch of new cookbooks seems especially timely. Whether you’re trying to stretch your once-a-week grocery shop or hone a new-found skill, here are five picks worth the space on your bookshelf.

New World Sourdough

by Bryan Ford

The Globe and Mail

Quarto Group, $37.99, released June 16

If you’ve been working on your bread game, New World Sourdough from New Orleans-based baker Bryan Ford will help you level up with clear explanations of sourdough starters, instructions for building a levain and kneading techniques, along with plenty of recipes for classic loaves. But drawing on his Honduran roots as well as his non-traditional approach, the recipes reach well beyond the expected sourdough fare to include pan de coco, beignets, bagels, muffaletta rolls full of olive salad and a Bananas Foster Sourdough – a step up from all those banana breads clogging your Instagram feed.

Story continues below advertisement

Blooms and Baking

by Amy Ho

The Globe and Mail

Page Street Publishing, $32.95

Amy Ho’s book sets out in the same floral-adorned direction as her baking blog, ConstellationInspiration.com, where she regularly employs flowers – both real and buttercream – to decorate and flavour her towering layer cakes and delicate cookies. You might not have enough mouths in the house to justify baking an elaborate gateau such as the White Chocolate Cake with Rose Mascarpone or the Cherry Blossom Almond Layer Cake. But if you’ve got the time, this could be your chance to master decorating with those fiddly buttercream flowers – there’s a whole section in the back of the book dedicated to making them.

The New Homemade Kitchen

by Joseph Shuldiner

The Globe and Mail

Chronicle Books, $50, released June 2

Perhaps baking and fermenting things has awakened your inner homesteader, and you’re looking for new skills to add to your culinary arsenal. Presented by the Los Angeles-based Institute of Domestic Technology, The New Homemade Kitchen is divided into “departments” covering topics including dairy, spirits, pickles and preserves, complete with “faculty spotlights” and lots of helpful sidebars. The book includes everything from home butchery to making your own dry vermouth, sriracha and kosher dill pickles, along with recipes to use up your creations, such as Overnight Sourdough Kefir Waffles and Brown Butter Miso Tarts.

The Tinned Fish Cookbook

by Bart van Olphen

The Experiment Publishing, $24.95, released May 26

Limiting the number of trips you make to the grocery store means leaning heavily on pantry staples such as canned fish, especially for protein. But for those sick of tuna sandwiches, Dutch chef and sustainable-seafood champion Bart van Olphen gets creative with those tins of fish, offering easy and practical recipes such as Tuna Salad Rolls, Salmon Cakes with Chimichurri, and a Sardine and Leek Tart with Tarragon. As a bonus, there’s food for thought, as van Olphen makes a strong case for the sustainability of canning fish.

The No-Waste Vegetable Cookbook

by Linda Ly

The Globe and Mail

Quarto Group, $35.99

Story continues below advertisement

We’ve heard the argument for nose-to-tail eating from the carnivorous crowd for years. Now the same concept is being applied to our fruit and veg in order to spare anything we can from the compost heap. Ly’s book aims to make use of the leaves, seeds, shoots, fruits and roots of your farmer’s market haul or backyard bounty with recipes like Tomato Leaf Pesto (yes, you can eat tomato leaves!), Chard Stalk Hummus and Watermelon Rind and Jalapeño Pickles. The handy pesto matrix will help you turn almost anything into a condiment.

Plan your weekend with our Good Taste newsletter, offering wine advice and reviews, recipes, restaurant news and more. Sign up today.

Your Globe

Build your personal news feed

  1. Follow topics and authors relevant to your reading interests.
  2. Check your Following feed daily, and never miss an article. Access your Following feed from your account menu at the top right corner of every page.

Follow topics related to this article:

View more suggestions in Following Read more about following topics and authors
Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies