For the start of the new year, and a new decade, Laurie offers four reviews of books to fill your heart with joy, your tummy with flavorful foods, and your bookshelf with classics.

After holiday binging, we know we have to eat more healthfully and this new book, THE WHOLE FISH: New Ways to Cook, Eat, and Think by Australian chef/owner Josh Niland is a way to start.  This new look at the way we eat fish challenges our pre-conceived notions.  The book features over 60 recipes for dozens of fish species using more than just the regular parts of the fish.  The Whole Fish lives up to its name with recipes such as: fish collar cutlet; and John Dory liver pâté; as well as the more traditional: fish & chips; BBQ blue mackerel & burnt tomato toast; and sweet and sour albacore, radicchio & hazelnuts.  The book is for the advanced cook but is a fascinating read.

We know that the Mediterranean diet is important for health and TLV TEL AVIV: RECIPES AND STORIES FROM ISRAEL by Jigal Krant has lots of ideas for interesting recipes about the hottest Israeli cuisine which is the hot new trend.  This lavishly photographed cookbook focuses on the food of Tel Aviv including hummus, falafel, shakshuka, and sabich, the most popular Israeli sandwich.  This coffee-table size book is an amazingly comprehensive work capturing the essence and flavors of Tel Aviv.  Standouts include: roasted eggplant with tahini, hazelnuts, and pomegranate seeds; smoky tomato soup with meatballs; za’atar omelette with goat’s cheese and honeyed walnuts; chicken shawarma pitta; tuna on rosemary skewers; and dark-chocolate halva.

GREGG’S ITALIAN FAMILY COOKBOOK by UK foodie couple Gregg and Anna Wallace, is a lovely volume of family recipes that is full of lots of favorite Italian dishes.  The book is adorned with gorgeous mouth-watering photographs that help make the dishes even more inspiring including: mozzarella and tomato salad; ribollita; spaghetti carbonara; mushroom risotto; fish soup; swordfish with lemon and caper butter sauce; veal wrapped in Parma ham; and tiramisu.

WAGAMAMA FEED YOUR SOUL: Fresh + Simple Recipes from the Wagamama Kitchen by global executive chef of wagamama restaurants Steven Mangleshot is full of over 70 Asian fusion recipes served at the famous chain of European restaurants.  The recipes served at wagamama comes from the fast-paced Japanese ramen bars.  The dishes have been designed for every occasion, from rapid weekday meals, to slow-cooked ramens and the art of making gyoza.  Sections include: the basics, lighter meals, nourish your soul, and small plates.  Standouts include salmon quinoa salad; chicken and shrimp pad Thai; short rib ramen; duck lettuce wraps; and beef yakitori.

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