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Still Good: A Cookbook for Forgotten Food
Still Good, by Sid Sharma, is a practical, visually inviting cookbook built around a familiar kitchen problem: food that’s no longer at its prettiest but is still perfectly usable. Sharma’s guiding idea is simple, “Ugly is usable. Spoiled is not.” From spotted bananas and wrinkled berries to stale bread, soft tomatoes, aging dairy, and leftover rice, the book helps readers recognize the difference between food that needs to be discarded and food that just needs a new purpose. Sharma organizes the book around ingredients people commonly forget about, which makes it especially useful when you’re staring into the fridge wondering what can still become dinner.
One of the book’s strongest features is how easy it is to use. Ingredients are divided into stages such as “Still Good,” “Past Prime,” and “Last Call,” and the recipes match those stages. A soft banana might become pancakes, bread, or frozen banana ice cream, while tired tomatoes can turn into sauce, chutney, soup, or shakshuka-style eggs. That same approach continues through herbs, bread, rice, dairy, eggs, root vegetables, avocados, and assorted leftovers. The recipes are generally short, approachable, and built from ordinary ingredients. Small author’s notes keep the instructions personable, while the safety notes are a smart addition because they remind readers that reducing waste doesn’t mean taking chances with spoiled food.
The book also succeeds as something you can browse, not just cook from. Its warm photography and consistent page design make aging ingredients look surprisingly appealing, and the ingredient guides are especially useful because they give quick visual and written cues for deciding what to cook now and what to toss. The final section expands the idea beyond individual recipes with a leftover cheat sheet, freezer guide, substitution guide, kitchen notes, and a reflection on the habits that lead to less waste. That broader structure gives Still Good a practical philosophy: cook with what you have, pay attention to the condition of your food, and get comfortable adapting. The result feels less like a collection of fixed recipes and more like a friendly kitchen reference you’d keep nearby.
I’d recommend Still Good most to home cooks who regularly buy groceries with good intentions and then discover a soft vegetable, aging yogurt, half-used bunch of herbs, or container of rice a few days later. It would also be a good fit for students, newer cooks, budget-conscious households, and anyone trying to waste less food without turning meal planning into a major project. Experienced cooks may appreciate it too, especially as a source of quick ideas and reminders, but its greatest value is for someone who wants more confidence deciding what can still be saved and what to do with it. Still Good makes that decision feel manageable, and it turns the neglected corners of the fridge into a surprisingly useful place to start cooking.
Pages: 79 | ASIN : B0H6S6H6C7
Ya Gotta Eat!
Ya Gotta Eat! is a cozy hybrid of family memoir and community cookbook, where Catherine Ring Saliba braids together Italian, Syrian, and old-school New England dishes with stories about the people who cooked them and the kids who grew up eating them. Recipes for things like lamb-bone spaghetti sauce, Christmas lasagna, kibbeh, koosa, bacon rolls, and corned beef and cabbage sit alongside memories of her scientist father whose mantra gives the book its title, long-ago tablecloths, nursing-school nights in snowy Vermont, and grandchildren circling the kitchen. It feels less like a polished “chef” book and more like being handed the family recipe box and a stack of photo albums at the same time.
I really fell for Saliba’s voice. She talks the way a good home cook talks in the kitchen, with side comments and little detours and a lot of humor. She admits when something is fussy, when she cheats, when she never mastered mashed potatoes. I liked how often she lets herself wander for a page before getting to the “official” recipe, like the story about her father’s grapes before stuffed grape leaves, or the rant about the IRS and that catastrophic turkey wing before the lemony wing recipe. Those bits made me feel oddly cared for. I could hear the clatter of pans, the low family chatter in the background, the sense that food is what you reach for when you do not quite know how else to love people. The writing is simple, sometimes rambly, but it has a warm pulse.
I also felt a lot of affection for the way she treats the recipes themselves. They are specific enough to cook from, yet they keep a loose, older style that trusts the reader. There is plenty of “a dab of butter,” “a big scoop,” “as much as you like,” and jokes about not remembering why the wooden spoon matters, only that it does. The dishes can be rich and old-fashioned, full of bacon, lamb bones, George Washington seasoning, and long-simmering pots. For me, that gave the book real character and a strong sense of era and place. I sometimes wished for clearer cues on yield, timing, or substitutions, especially when she leans on products that are not as common now or skips steps a beginner might need spelled out. The balance tilts more toward “let me tell you how we do it in this family” than toward test-kitchen precision.
I would recommend Ya Gotta Eat! to readers who like cookbooks with a personal, lived-in feel and to home cooks who already know their way around a stove and want to add some deeply nostalgic Italian and Syrian American dishes to their rotation. It is a great fit for people who cook to remember their own families. If you are happy to read family stories, dog-ear pages, and let the house smell like sauce for hours, this book feels like good company.
Pages: 268 | ASIN : B0GDZB8RGG
Cooking With Judith
Cooking with Judith is a warm-hearted cookbook from Judith Briles, who is less about fussy culinary rules and more about flavor, fun, and feeding people with love. The book walks through an impressive list of comfort food recipes, from cheesy crostinis and zesty soups to sweet treats like Kahlúa cake and baked pears. The tone is chatty and welcoming, with personal stories tucked between ingredient lists. Briles isn’t afraid to break rules, get messy, or adjust a recipe on a whim. This is a peek into the kitchen of someone who truly enjoys making people happy with food.
Judith’s writing is casual, quirky, and kind of addictive. She doesn’t pretend to be a professional chef, which actually makes the book feel more real and usable. Her voice jumps off the page and reminds you this book was written by someone who actually cooks, not someone trying to impress a food critic. The recipes themselves are solid. Some are simple classics, and others are fun twists with a personal flair. The Chioppino, for example, had me planning a dinner party before I even finished reading the recipe.
At times, the measurements were a little loosey-goosey. “A glob of mayo” and “adjust to taste” work great if you have some experience, but I feel that beginners might wish for more specifics. That said, I found it refreshing. It gives permission to play, to experiment, to mess up, and still serve something amazing. The little asides like freezing baguette slices or using Costco shortcuts made this feel like advice from a savvy home cook, not a textbook. The layout is friendly, the stories are sweet, the accompanying images are high-quality, and the love for food is front and center.
This book is a gem for people who cook from the heart. It’s ideal for folks who like to feed family and friends, who don’t mind a little improvising, and who believe food is meant to be shared. If you want joy in your kitchen and recipes that come with a side of laughter, Cooking with Judith belongs on your counter.
Pages: 106 | ASIN : B0DVNHFPG9
Just Time for a Quickie
Just Time for a Quickie isn’t your typical cookbook. It’s a flirtatious and cheeky exploration of food and love, designed to spice things up in the kitchen and beyond. From appetizers like “Foreplay Fondue” to desserts titled “Va Va Voom Vanilla,” the recipes are quick, easy, and packed with sensual charm. The Sisters channel humor, playfulness, and a genuine passion for cooking into a collection that encourages couples to bond over shared culinary adventures. It’s like a romantic comedy but with food as the star.
I have to admit, the puns alone had me hooked. Every recipe name oozes creativity and a touch of mischief. Take “Sleep with Me Salmon,” a dish that’s as fun to say as it is to make. The instructions are easy to follow, and the ingredients don’t require a scavenger hunt through exotic markets. I tried “Make Me Moan Meatloaf” for dinner, and while it didn’t quite live up to its name (blame my cooking skills), it was delicious and cozy.
The humor and sauciness add a delightful layer of charm to the recipes, creating a fun and engaging experience. The intros to each section bring a playful touch that sets the tone for the recipes. Including a few modern twists for health-conscious couples could make this gem of a cookbook even more versatile and appealing.
The “Slippery When Wet” section blew me away. These cocktails are flirty and fun, with titles like “Make Me Blush Rosé” and “Let the Night BeGIN.” The recipes turned an ordinary Friday night into something special. I whipped up “Tempt Me Tequila” for a friend’s visit, and it was such a hit that we ended up recreating it twice. The mix of practical tips and flirtatious charm made this section unforgettable.
Just Time for a Quickie is the perfect gift for couples looking to bring fun and romance into their kitchen or anyone who enjoys a little spice (figuratively and literally). It’s a delightful pick for date nights, newlyweds, or anyone who wants to turn cooking into an adventure. Pour a glass of wine and dive in.
Pages: 116 | ASIN : B0DPKMN4P9
The Gentleman’s Guide to Cooking
Who knew cooking would be so much fun, even for those that do not love cooking? In The Gentleman’s Guide to Cooking, Randy Motilall shares exciting and interesting ways of cooking. The author uses a variety of recipes to show his culinary skills. Have trouble making your favorite chicken curry? Bacon-wrapped shrimp? Peruvian Lomo Saltado? Or even Brazilian Cheese Bread? Randy Motilall has got you covered. The author guides readers through creating a satisfying meal and teaches readers the importance of experimenting with different cuisines of the world.
Randy Motilall not only teaches the reader how to make delicious foods, but he also shares tips on table etiquette. Many people are not aware of how to properly set the table for an elegant meal. Setting the table is the first thing your guests see and the backdrop to showcase the prepared meal. The author guides you on where and how to place the dinner plate, soup or salad bowl, wine glasses, various forks, knives, table napkin, salt shaker, among other things. In addition, there is an illustration of how to place different cutlery and how to use them. Finally, the author has categorized the various meals so readers will have distinct recipes for appetizers, drinks, bread, salads, soups, sides, entrees, desserts, what to have the following day, and extras. Every meal the author writes about is accompanied by pictures, encouraging you to try them out. The text combined with the beautiful images of the recipes made reading this book a wonderful experience.
After reading this book, cooking does not appear tedious at all. The foods shared in the book can take as little as 20 minutes for some. You can make a meal for one or a group, and it will still be delicious. With The Gentleman’s Guide to Cooking, you will feel like you have stepped into kitchens in Asia, the Middle East, Latin America, and many other parts of the world. The recipes are excellent, and the author shares personal stories and insights with the reader as he talks about the foods.
The Gentleman’s Guide to Cooking is filled with engaging language and humor. With this book, Randy Motilall may have targeted a specific demographic, but it can be recommended for anyone who enjoys spending their time in the kitchen preparing meals. In addition, readers who enjoy cooking, want to learn about cooking, and just love all things food will find the information and stories in this book and the recipes refreshing.
Pages: 176 | ASIN : B08XYV163C
