This enjoyable debut from Bentzen shares how to crochet fantasy-themed accessories and toys for children. Aside from a succinct overview of how to read patterns, the introduction assumes familiarity with basic crochet techniques and only describes how to make less common stitches, such as a variant on single stitch in which the “hook goes over the yarn in the first half of the stitch” instead of the yarn going over the hook. Bentzen, who hails from Denmark, brings to the projects a “quiet Nordic vibe,” which comes through in the subdued recommended yarn colors (the crocheted rainbow wall hanging is composed of muted pastels) and reliance on organic cotton and wool. Several of the whimsical designs are intended to spark play, including a unicorn hobbyhorse with embroidered eyes and a ribbon halter, as well as a magic wand consisting of a wooden dowel with a crocheted star on one end. Other projects are meant to be worn, such as the mesh backpack, ruffled hair scrunchie, and fairy wings. Bentzen enables readers to customize their projects by outlining alternative ways of decorating them, as when she shows how to adorn the crown with beads, stripes, or a dragonfly emblem. Though the complicated written instructions are occasionally difficult to follow, this fanciful outing will delight more experienced crocheters. (Mar.)

Reviewed on 02/14/2025 | Details & Permalink

Crafting meets New Age mysticism in Vautier’s unsatisfying debut. The vibrant cross-stitch projects feature circular geometric designs inspired by Buddhist, Hindu, and Jainist mandalas. Each takes cues from a different locale; for example, the violets and pinks in the “Osaka” mandala pay tribute to Japanese cherry blossoms, and the blues and whites found in the “Delft” design reflect the color scheme of the distinctive pottery style that shares its name with the Dutch town. Unfortunately, other projects have only arbitrary connections to their namesakes, as when Vautier suggests that Botswana and the orange and black arrangement that bears its name have in common “some indefinable je ne sais quoi.” Superfluous sidebars accompanying each project list the supposed healing powers of crystals whose colors match those of the given mandala. For instance, Vautier pairs black obsidian with the black-accented “Romania” design and asserts that the stone “fortifies the body” and “brings calm and balance.” Additionally, the color charts are supplemented by only the briefest of written instructions, and there are disappointingly few tips on preferred materials and how to make various stitches. The intricate designs are pleasant enough, but there’s too little instruction and too much extraneous spiritual material. This comes up short. (Apr.)

Reviewed on 02/14/2025 | Details & Permalink

Kilt-clad social media star MacLeod (The Hebridean Baker at Home), who grew up in a “wee village” on the Isle of Lewis, produces a heartfelt paean to dùthchas, a Gaelic word for the connection between place, people, and traditions. Classic Scottish treats include treacle tart and sweet butter tablet squares. Recipes and anecdotes overflow with charm. Even the names are enchanting: Who could resist a “rumbledethump fish pie” with a topping of cabbage, potatoes, and turnip or “feather fowlie,” a creamy chicken soup? Unfortunately, the chapter logic confounds. Why, for example, does the chocolate and ginger bundt cake appear in the “I’ll Bring the Cake” chapter, while a similar “nostalgic chocolate gateau,” modeled on a Sara Lee product, appears in the final chapter, titled “What’s for Pudding?” The section on supper features savory dishes like salmon topped with cream cheese and baked in phyllo, and shakshuka turned Scottish via the inclusion of black pudding, but also includes drinks and its own smattering of desserts. Despite this chaotic organization, MacLeod’s appealing persona carries the day, with a music playlist for the kitchen and mini-essays about Scottish culture (including one on a famous 1940s drag queen) that feel genuine and personal. Tapping into an unusual niche, this breezy tome will appeal to anyone curious about Highland cuisine. (Feb.)

Reviewed on 02/14/2025 | Details & Permalink

The rewarding debut from King, a dietitian with ADHD, details how people with the condition can develop healthy eating habits. She explains that “ADHDers” often struggle to eat well because they have trouble planning and focusing, making the prospect of cooking overwhelming. Her numerous strategies for meal planning render the process less intimidating, as when she proposes that readers might reduce the mental burden of deciding what to have by always eating certain dishes on certain days of the week. In addition to the usual nutritional guidance (“limit added sugars”; “moderate sodium intake”), King offers solid suggestions tailored to people with ADHD. For example, she urges readers to eat 20 grams of protein per meal because protein contains amino acids that are used to create the neurotransmitter dopamine, chronic low levels of which contribute to ADHD symptoms. The bountiful recipes prioritize practicality alongside taste. A tangy teriyaki tuna bowl, Mediterranean meatballs with chicken orzo, and other meals that can be prepared in a single pan will appeal to readers averse to washing dishes. Shrimp tostadas, crispy gnocchi, and other air-fryer fare take advantage of the fact that the appliance doesn’t require users to remember to thaw food. This is a must for anyone whose ADHD has negatively impacted their diet. (Mar.)

Reviewed on 02/07/2025 | Details & Permalink

The neurotransmitter acetylcholine holds the secret to maintaining one’s health and looks into old age, according to this underwhelming health manual. Dermatologist Perricone (The Perricone Promise) suggests that acetylcholine’s many benefits include improving metabolic efficiency by pruning damaged mitochondria (energy-producing cell components whose deterioration contributes to aging) and reducing inflammation in the brain by inhibiting the release of the agitating proteins known as cytokines. Though Perricone touts these insights as “revolutionary,” his recommendations for boosting acetylcholine levels largely track standard health advice. For instance, Perricone details deep breathing exercises and suggests exercising at least 20 minutes per day, five days a week, describing how to perform lateral leg lifts, glute bridges, and seated bicep curls. Nutritional guidance encourages readers to eat cold-water fish for their healthful fats and green tea for its antioxidants. Perricone’s constant self-promotion raise questions about the impartiality of his suggestions, as when he extols the benefits of drinking hydrogen-infused water and applying “cold plasma” moisturizer before noting that he sells both products. The absence of citations that would allow readers to track down some of the studies discussed throughout further undermines confidence. This carries a whiff of snake oil. Agent: David Vigliano, Vigliano Assoc. (Apr.)

Reviewed on 02/07/2025 | Details & Permalink

“My mission has always been to make Iranian cuisine more inviting and accessible,” writes chef and culinary instructor Roustaei in his memorable debut. The vast selection of traditional fare includes pomegranate and cucumber salad as a starter, grilled lamb kebabs as a main, and rose rice pudding for dessert. Roustaei also has a gift for incorporating traditional Iranian flavors into dishes from other cultures, exemplified by his rhubarb and orange blossom scones, salmon with za’atar and herb sauce, and feta pesto served on a crispy baguette. He encourages home cooks to pay attention to their senses, describing numerous cues in the recipes that will help boost confidence for newcomers (“Let the stew simmer until the sauce... takes on a deep maroon color,” he advises for the chicken in pomegranate and walnut sauce, for example). Lively anecdotes throughout outline Roustaei’s escape from Iran during the revolution and his subsequent move to Arizona, as well as his first days of cooking school and later the launch of his own cooking classes. This clear labor of love serves as both an excellent introduction and a nostalgic ode to Iranian cuisine. (Feb.)

Reviewed on 02/07/2025 | Details & Permalink

Chef and Brooklyn restaurateur Eng debuts with an inviting and innovative collection inspired by Cantonese flavors and techniques. He starts with a detailed introduction to essential ingredients, noting differences in common types of soy sauce (“Light soy sauce is used for salt and dark soy sauce is used for color,” he explains) and recommending home cooks buy jars of fried garlic and shallots to save time and effort. Beef chow fun, clams with black bean garlic sauce, hup to ha (shrimp and walnuts), coconut taro sago dessert soup, and other traditional dishes are sure to please. Eng’s ingenuity shines through in original fusion creations, including fufu cacio e pepe mein (bucatini with fermented bean curd garlic butter), mini sweet-and-sour meat loaves, salt and pepper pork schnitzel with Chinese ranch, and congee arancini. Those new to cooking Cantonese food will appreciate Eng’s mellow tone (“Recipes are meant to be just a guide, not a constraint”) and cultural tidbits (“Ovaltine is a Hong Kong staple by way of British colonization,” he notes in the malted chocolate waffles recipe). This is a must for anyone looking to incorporate Cantonese cuisine into their repertoire. Agent: Katherine Cowles, Cowles Agency. (Mar.)

Reviewed on 02/07/2025 | Details & Permalink

In this lovely guide, Burr (The Kew Book of Embroidered Flowers) brings splashes of color to whitework embroidery, a style that typically features white thread on white fabric. The beginner-friendly introduction details how to make various stitches, set up an embroidery hoop, and pick the most suitable fabric. Among the easiest projects are a white and red folk art flower created from straight satin stitches and French knots, and a beige and pink summer rose composed of split and padded satin stitches. Intermediate designs introduce animals to the floral tableaus, including birds, a bee, and a beetle. Rounding out the volume are two advanced pieces depicting a toadstool garden and an intricate blue and gold butterfly. Burr includes transfers for each project and suggests that for the best results, readers should tape them face-down on fabric before holding a hot iron over them. The charming floral designs include enough white accents to ensure the focus on whitework doesn’t get lost amid the color, and Burr offers an enlightening peek into her creative process by explaining that she saves striking images to Pinterest, draws inspiration from them while sketching in a graphic design software program, and then decides what stitches and colors to use where. Embroiderers will be glad they picked this up. (Feb.)

Reviewed on 01/31/2025 | Details & Permalink

This informative debut from Indigenous weaver Churchill delves into the culture of the native Haida people of the Canadian northwest and their traditional basketweaving techniques. She explains that in Haida society, inheritance of clan rights is passed down through the mother, chiefs are property-less supervisors of communal goods, and the concept of “yah’guudang” implores individuals to recognize and respect the interconnectedness of the world. Haida weaving connects living people with their ancestors, Churchill explains, noting that a spruce root hat collected by Spanish tradesmen in the 1770s has the same snail’s trail design as the one Churchill’s mother used on her own hats. Noting that baskets are often designed to serve specific purposes, Churchill points out that the wide “slapping berry” basket is used to collect fruit that falls as pickers “slap” branches, while the seabird egg basket is relatively small to discourage gatherers from taking too many. Churchill shares advice on harvesting materials (“Weaving with crooked roots guarantees a bumpy basket”) and details how to perform such techniques as five-weft vertical twining and four-weft herringbone, but there are no projects showing how to complete a basket from beginning to end. Though this isn’t aimed at practical application, the robust cultural context will enrich readers’ appreciation of the craft. It’s a winning celebration of an enduring tradition. (Mar.)

Reviewed on 01/31/2025 | Details & Permalink

Verney debuts with an effervescent manual for sprucing up one’s home with “dopamine décor,” a design style characterized by “bold use of colour, energetic patterns, [and] a mixture of textures.” Intuition guides Verney’s approach to interior design, as when she encourages readers to settle on a room’s palette by “identify[ing] the colours that give you the feel-good factor.” To ensure patterned items don’t clash, she recommends pairing designs that use similar color schemes and shapes. Providing tips for decorating each room of the house, she contends that a “statement” coffee table can provide an effective focal point in a living room and shows how a translucent table with wavy legs anchors a pop art–inspired room. Elsewhere, she suggests that colorful appliances and patterned tiles can brighten up a kitchen, and that upcycling a cocktail cabinet by wallpapering the back panel will spruce up a dining room. Though Verney asserts that she’s “not one for rules,” she still provides some helpful pointers, such as the suggestion that arranging decorative items in groups of odd numbers looks better than even groupings. Verney shows how to make the most of underutilized spaces (painting the ceilings and stairs adds extra color to a home), and the vivid interiors sourced from Instagram influencers provide eye-catching inspiration. This will appeal to readers with adventurous design sensibilities. (Apr.)

Reviewed on 01/31/2025 | Details & Permalink