This encouraging resource from fitness coach Gonzalez (The Vitality System) teaches readers how to incorporate movement into daily life. Modern conveniences, like cars, delivery services, and digital remote work, have enabled people to lead sedentary lives, he explains. Most Americans don’t meet recommended levels of physical activity, which increases their risk of disease and death. Regular exercise, however, contributes to heart and lung health, better cholesterol levels, and improved blood pressure. It’s also a mood enhancer and stress reliever, he says, urging readers to “reclaim the inherent joy of movement.” He challenges readers to take a fraction of the time they spend on screens and invest it in purposeful movement, like tech-free walks, yoga sessions, and strength workouts “where the goal is presence, not data collection.” Readers don’t need to overcomplicate movement, he says, detailing such strategies as committing to 7,000 steps per day; walking for a few minutes after meals; finding activities one enjoys, like dancing or playing basketball; and stretching five to 10 minutes a few times a week. Elsewhere, he addresses how to stay motivated, advising readers to plan workouts in advance to remove decision fatigue, and outlines recovery best practices, like getting enough sleep and eating well. Packed with accessible tips, this will resonate with those who feel stuck in a sluggish lifestyle. (June)

Reviewed on 04/17/2026 | Details & Permalink

Gardener Long (Herbs 101) delivers an innovative guide to crafting bentwood garden structures, a technique that involves bending and nailing together tree limbs to create trellises, fences, and gates. To locate wood, Long instructs readers to grab trimmings from their own yard, look for downed limbs after storms, and inquire with local farms and nurseries. The wood should be freshly cut (no more than 24 hours before beginning a project) so it doesn’t lose its flexibility, he explains, noting that suitable trees include ash, birch, and cedar. Long’s basic trellis design involves nailing long tree limbs to form a rectangle and bending the top into an arch. Crafters can bend wood pieces to add intricate designs, like hearts, lattices, and loops. Gates can be created through a similar process, with the additional step of latching the structure to a post. Other projects include a fence with a setting sun design, a craftsman-style arbor, and a bamboo tower. Elsewhere, Long recommends edible and decorative vines to grow on trellises, like cucumbers, sugar snap peas, and honeysuckles. Filled with aspirational photographs of beautiful finished projects and helpful illustrated instructions, this will inspire gardeners to add a handmade touch to their outdoor space. (June)

Reviewed on 04/17/2026 | Details & Permalink

New York City restaurateur Baxtrom’s handsome debut cookbook doubles as a heartfelt memoir. The author recounts his humble childhood in Chicago, successful culinary career, and journey to recovery from alcoholism, sharing that “nothing matters” serves as his antiperfectionist mantra. The recipes display a wide range of influences, from the U.S. Midwest (hamburger helper) to Southeast Asia (Thai salad with summer squash). Fans of the author’s former Prospect Heights restaurant, Olmsted, will find many favorite dishes from the menu, including carrot crepes, heirloom tomato schnitzel, and a theatrical delicata squash “vase” holding a bouquet of kale, pear, and prosciutto. Step-by-step photos accompany several of the more involved recipes and instructions are largely unpretentious; brining, for instance, is described as “just putting something in a liquid for a while.” Things get a bit more intimidating when home cooks are tasked with burning wood chips for the smoked duck pastrami, but Baxtrom’s dry humor reassures (“Yeah, you’re gonna start a fire. But it’s a controlled one. So... no big deal?”). Autobiography is woven throughout: the introduction to Boy Scout Beef Stew recalls Baxtrom’s childhood, pear chutney is a nod to his mentor Floyd Cardoz, and an onion dip “goop” comes from his mother. Refreshing mocktails and humorous desserts (the “sad cookie for one” is a highlight) round things out. This is an appealing invitation to get creative in the kitchen. (May)

Reviewed on 04/17/2026 | Details & Permalink

Artist Grove debuts with an inspiring guide to weaving baskets from foraged plants. Wild basketry, she says, requires crafters to cultivate “awareness of the natural world.” As people start paying attention to the plants growing in their backyard or neighborhood, they begin to “live in sync with the seasons.” Grove explains how to forage for plant material, advising readers on peak times to harvest (barks in late spring through summer; leaves and grasses in early fall), as well as how to dry the materials so they won’t attract mold or shrink once turned into baskets. Chapters on plant identification teach readers to assess what plants are good candidates for basketmaking (invasive ones) and which should be avoided (“leaves of three, let it be”). She then walks readers through different weaving techniques, like coiling, which involves bundling leaves, grasses, or soft stems into a rope and twisting it into spirals, and looping, a technique similar to knitting and crocheting. Instructions are included for 14 projects. The most accessible include a coiled bowl, a bark necklace pouch, and a grapevine market basket. More advanced weavers will want to try the twined treasure basket and wild fibers twined bag. Filled with detailed instructions, helpful photographs, and a deep respect for nature, this is a must-read for nature-minded crafters. (Apr.)

Reviewed on 04/17/2026 | Details & Permalink

“If there’s one thing that sets Moroccan cuisine apart from so many others, it’s the unmistakable pursuit of bold flavors in every dish,” writes Benkabbou (Casablanca) in this vibrant and approachable collection of over 100 recipes both traditional and modern. From steamed couscous, “a staple of Moroccan cuisine,” to rich lamb or chicken tagines, the aromatic fare represents a melting pot of Arab, Berber, and Mediterranean cultures. Foundational spices include cinnamon, cumin, saffron, and ginger, while condiments (or, as Benkabbou terms them, “flavor boosters”) include preserved lemon; chermoula, an herbaceous marinade; and warming ras el hanout spice blend. For breakfast, there’s maakouda, or deep-fried potato cakes in green pepper–tomato salsa, and m’semen, semolina flatbreads. A chapter on vegetables includes an updated Caesar salad with harissa dressing and crispy chickpeas. Among the poultry dishes there’s sticky orange and turmeric chicken skewers, while a chapter on meat dishes includes kefta and rice stuffed bell peppers. Vegetarian options abound, such as the lemony bakoula greens galette with burrata. The paella-like seafood berkoukes is a showstopper, and sweet treats round things out. Suggested menus help meal planning, especially for those less familiar with Moroccan fare. Though some ingredients may be complicated to source, this inviting, practical compilation is sure to inspire. (Apr.)

Reviewed on 04/17/2026 | Details & Permalink

From baker Jensen (Flour Power) comes an expansive and accessible guide to making pizza from scratch. For best results, she urges home cooks to invest in a digital scale for measuring ingredients by weight instead of volume, as well as a baking steel for home ovens, which helps mimic the heat in commercial pizza ovens. Jensen also provides tips for evaluating ingredients, recommending San Marzano tomatoes for their sweetness and sharing that she opts for a combination of fresh mozzarella packed in water and low-moisture grocery store mozzarella that she shreds herself. Home cooks can choose from 13 dough recipes, including a “same-day” dough that can be ready in six hours; a beginner-friendly variation using poolish, which yields sweet and nutty flavors; and another made with finely ground double-zero flour to create a “light, pillowy crust with a crisp interior.” Red and white pie toppings range from the classic to the inventive, including pancetta and brown butter pineapple; fig, date, and mascarpone; and peach, red onion, and caper. Jensen also shares recipes for pizza-adjacent bakes, including multiple types of pita and focaccia, and a handful of desserts to accompany pizza night, such as brown butter chocolate chip cookies and no-churn vanilla ice cream. Complete with detailed explanations of techniques, thorough instructions, and helpful tips, this comprehensive volume is perfect for bakers of all levels who are serious about pizza making. (Apr.)

Reviewed on 04/17/2026 | Details & Permalink

In this enlightening exploration, endocrinologist Hameed (The Full Diet) draws from decades of expertise and real-life patient cases to demystify the role of hormones in the body. Hormones define “our very idea of what a normal life feels like,” she says, explaining that energy levels, weight, and mood are governed by hormones far more than by willpower. Comparing diagnosing to detective work, she walks readers through several hormonal disorders. For example, a patient Hameed diagnosed with Graves’ disease—a disorder in which the immune system stimulates the thyroid to overproduce hormones, causing a rapid heartbeat—initially presented with symptoms of anxiety. Another patient sought assistance for unexplained weight gain and was eventually treated for Cushing’s syndrome, a disorder caused by prolonged exposure to high cortisol levels. Hameed recounts how various hormonal disorders were discovered, explaining, for example, that Addison’s disease, which occurs when adrenal glands don’t produce enough cortisol, was first described in 1855 by British physician Thomas Addison, who noticed patients with fatigue and skin discoloration. Elsewhere, she details common tests and treatments, including insights for those struggling to conceive or adapting to menopause. Throughout, she combines entertaining storytelling with insightful reflections. Readers will be inspired to listen to their bodies’ cues. (May)

Reviewed on 04/17/2026 | Details & Permalink

Making her English-language debut, crochet artist Sonnenschein presents an adorable manual on creating amigurumi, small stuffed creatures made of yarn. Her go-to supplies include sport weight cotton yarn and a 2.5 mm hook, but she encourages readers to experiment with different types of yarn and hook sizes. Although there’s no review of basic crochet stitches, she offers detailed instructions and step-by-step photos of important techniques, such as creating seamless edges and embroidering eyes. Projects include “Naomi the Rabbit,” “Vincent the Donkey,” “Caroline the Pig,” and “Samuel the Dragon.” The bodies of each creature are identical, which permits crocheters to mix and match their clothes and color schemes. For instance, readers can swap out the dress and head bow for “Ella the Deer” with the ruffled-collar pajamas and nightcap from “Valdemar the Bear.” Similarly, the earflap cap found in the “Erik the Duck” pattern could make a wonderful addition to “Pilou the Hedgehog,” who sports long overalls. The instructions are easy to follow for those familiar with crochet patterns. Experienced amigurumi makers and confident beginners will want to add this to their libraries. (June)

Reviewed on 04/17/2026 | Details & Permalink

Redzepi, the founder of the Copenhagen restaurant Noma who recently resigned following allegations of abuse, and Noma’s staff deliver a creative if out-of-reach follow-up to the bestselling The Noma Guide to Fermentation. Redzepi promises this experimental assortment of oils, sauces, preserves, spice mixes, and other building blocks of flavor “can be made by anyone in any kitchen,” despite many requiring specialized equipment and ingredients. The hazelnut and fresh mustard seed oils, for instance, call for a nut press, while both the roasted umami salt and pumpkin seed praline require a dehydrator. Sourcing components will also be a significant issue: the pine cones that Redzepi transforms into “olives” come from dwarf mountain pine trees, fresh bear meat is needed to make “bearamel” (a bear caramel sauce), and rose petal salt calls for liquid nitrogen and frozen ants. Though Redzepi notes that “in many recipes, omitting an ingredient or two is fine,” he doesn’t clarify which ingredients can be skipped without compromising flavor. Instructions are otherwise clear, occasionally including helpful step-by-step photos, and come with dozens of intriguing suggestions, such as using milk skin in lieu of tortillas for barbecue pork tacos, seasoning a whole chicken with a gooseberry pumpkin spice mix, and adding strawberry leather to a pot of tomato sauce. This is best suited for professional chefs and truly adventurous and ambitious foodies. (Apr.)

Reviewed on 04/03/2026 | Details & Permalink

Australian chef Hay (Everyday Fresh) infuses her love of coastal life into this vibrant collection of zesty recipes and summery tablescapes. Part one is organized by meal: breakfast offerings include layered pistachio French toast with lemon curd and berries, and a morning “fire tonic” blending spices, honey, and apple cider vinegar. For lunch there’s lemon pasta with salmon crudo, and an assortment of tartines. Dinner recipes are light but appealing, including lemongrass chicken salad served in crepe-like egg “nests,” spiced miso beef salad, and Korean chicken burgers garnished with green apple slices. A desserts chapter features tangy lemon cake, and raspberry soft serve created by combining a homemade lemon raspberry puree with store-bought vanilla ice cream. In the second section, “Coastal Celebrations,” Hay shares four detailed special occasion menus, complete with styling tips. The summer “taco party,” for instance, includes recipes for fish, chicken, and al pastor fillings, along with sides, drinks, and dessert, plus cheery photographs demonstrating decorating ideas, such as using components from the meal itself (jalapeños, papaya, and limes) as table accents. The recipes are mouthwatering and accessible, and the book itself is a beautiful object, but certain practical components are missing, including total cooking times and substitutions. Still, this vivid paean to summer cooking and entertaining is sure to please Hay’s many fans. (Apr.)

Reviewed on 04/03/2026 | Details & Permalink