AudioFile Magazine's 2022 Best Audiobooks in Science Fiction & Fantasy

Every December, I eagerly look forward to reading all the best-in-books lists so I can add titles to my own reading wish list. Of all the many such lists, my favorite by far are the audiobook genre lists compiled by AudioFile Magazine.

As many of you know, I've had a long association with AudioFile, both as a freelance reviewer and as a contributing editor. Thanks to that partnership, I'm very excited to share with you the magazine's picks for the Best Science Fiction & Fantasy Audiobooks for 2022.

Before we get to this year's best SFF audiobooks, here's some background information. AudioFile's lists are unique in that they take into consideration the entire audiobook experience, which is headlined by the narrator's performance. In the case of fiction, the magazine's editors weigh such things as the narrator's use of voices to differentiate characters, their sense of pacing and tension, their ability to convey the emotional heart of the story, and their delivery of humor and dialogue. When an audiobook is narrated by more than one voice actor, AudioFile's editors take a look at how well the performances blend, contrast, or compliment each other.

Each one of the six Best Science Fiction & Fantasy Audiobooks for 2022 tells a great story, which is made all the better by an outstanding audiobook narrator or full cast. Here, then are the year's best SFF audiobooks to add to your listening queue. Click the titles to read the AudioFile Magazine review.

The Atlas Six by Olivie Blake (Macmillan Audio; 16 h) is the first in the Atlas science fiction series, which involves a competition and a secret library. The audiobook is performed by a full cast of narrators—Steve West, David Monteith, Damian Lynch, Caitlin Kelly, Andy Ingall, Munirih Grace, Siho Ellsmore, and James Patrick Cronin—each of whom take on a different character. Six individuals with magical talents are recruited to be part of an elite society. They have a year to prove themselves worthy: five will get in, one will die. The narrators won AudioFile's attention for capturing the characters' personalities and signaling their flaws, strengths, and growth.

A Court of Mist and Fury by Sarah J Maas (GraphicAudio; 16 h) is the second entry in the Court of Thorns and Roses series, which is about how a teenage human copes after she's been transported to the world of the Faeries while hunting in the woods. This audiobook edition is a full-cast dramatization, performed by Melody Muze, Anthony Palmini, Henry W. Kramer, and others. The audiobook, which was released in two parts (the linked review is to part 1), includes sound effects and music to create an immersive experience. The AudioFile reviewer was particularly impressed with how the narrators homed in on the characters' emotional centers.

Even though I Knew the End by C. L. Polk (Recorded Books; 4 h) is a stand-alone mashup of fantasy and noir mystery performed by January LaVoy. If Helen, a detective with magical abilities, can find the vampire who's terrorizing Chicago, she hopes to be able to get out of her deal with the devil. One major problem: she has only three days. If she succeeds, she might have a chance to find a happy future with the woman she loves. LaVoy works her own magic, enrapturing listeners with her nuanced and thoughtful performance of this twisty historical fantasy.

Maxine Justice: Galactic Attorney by Daniel Schwabauer (Oasis Audio; 9 h) is a fast-paced legal thriller played out on a galactic stage and read by Aimee Lilly. Maxine, a struggling personal injury lawyer, gets the chance to take a high-profile case representing an alien medical researcher who claims to have a miracle cure for all that ails humans. Even in the future, big pharma isn't really looking to heal the sick, and Max soon finds herself on their enemies list. Lilly's spot-on delivery of Max's humor, feistiness, and determination makes this audiobook a winner.

Moon Witch, Spider King by Marion James (Penguin Audio; 31 h) is the second installment in the Dark Star trilogy. This audiobook puts a powerful 177-year-old female witch on center stage, where she provides an alternate perspective on the magical African-inspired world introduced in the first audiobook by a male tracker. Narrator Bahni Turpin's talents are in full bloom, as she gives each character a unique and appropriate voice all the while honoring the pace and rhythm of the author's style. The audiobook takes listeners along as the witch discovers and then learns to use her powers.

Witches Abroad by Terry Pratchett (Penguin Audio; 10 h) is the twelfth entry in the beloved Discworld series, which takes listeners on adventures across a 10,000-mile-wide (and disc-shaped) world. This new audiobook edition of the story of how a godmother-witch must prevent a marriage in order to save her kingdom is principally narrated by Indira Varma, who delivers on the humor and picks up on the characters' unique traits. Peter Serafinowicz and Bill Nighy perform supporting roles. Both new and old fans of the Discworld universe will be delighted by this audiobook.

To learn about the top audiobooks of the year in other genres, be sure to visit AudioFile's Best of 2022 webpage. For exclusive interviews with the narrators of these winning audiobooks, tune in (and subscribe) to the magazine's Behind the Mic podcast.

Photo credits: January LaVoy photo by Todd Cerveri; Bahni Turpin photo Linda Posnick.

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5 Books for Food and Drink Lovers (Weekend Cooking)

Hello, my friends. Yes, it's been a long time. Lately, I've been talking about cookbooks on Instagram instead of here--no particular reason except I've been feeling lazy about writing.

Today I want to talk about five books that could make good presents this holiday season. I haven't cooked out of any of these, but I liked what I saw when I was looking through them. I hope you find one or two that catch your attention. (Thanks to the publishers for the review copies.)

The first book is The Christmas Movie Cookbook by Julia Rutland (Simon Element; Sept.). If you wait all year for the chance to indulge in holiday movie viewing, then you pretty much have to look for a copy of this cookbook. Before you plan your movie viewing party, take a look at the holiday menu ideas and entertaining tips before jumping into the recipes.

The cookbook is organized by common categories (such as drinks, salads, appetizers, and mains), and each recipe is linked to a specific holiday film. The introductions to the recipes explain the connections for those of us who aren't up on all their Christmas movie trivia. For example, Pigs in a Blanket is for Shrek the Halls, Old-Fashioned Meatloaf is for A Christmas Story, Really Rich Hot Chocolate is for The Polar Express, Linzer Star Cookies are for Die Hard, and Garlic and Herb Crusted Roast Beef is for How the Grinch Stole Christmas. Recommended for those who love all things Christmas.

Next is The Complete Guide to Food Photography by Lauren Caris Short (RockyNook; Sept.). I was very excited to receive a review copy of this book because I can use some serious help with my food photography. This book may be slightly above my level in terms of gear and technical knowledge, but I think I'll be able to pick up some good tips.

Chapters cover lighting, composition, styling, storytelling, editing, and finding your personal style. Though I don't own special lights or diffusers (and don't have plans to buy them), I was interested in learning about backgrounds, creating shapes (triangles, swirls, diagonals), finding the texture, and creating movement. I also plan to study the editing chapter, so I can at least learn to make the most of what I photograph and the apps I'm using for editing. Recommended for those who wish to take their food photography to the next level.

Next up is Good Housekeeping's 1, 2, 3 Cook! My First Cookbook (Hearst Home Kids; Oct), which includes 50 recipes geared to kids 4 to 8 years old. For brand new cooks, it starts with basic techniques, like how to measure, how to roll out dough, and how to grease a pan. Then it turns to the recipes.

The book designers picked bright colors and a larger font making it easy and fun for young readers to follow. Besides the ingredients and method, each recipe includes a list of needed tools and an estimated cooking time. Throughout the directions are icons that alert young cooks and their adult supervisors to steps that might require extra care (hot pans, sharp knives). The cookbook includes lots of helpful kitchen advice, such as why and how to wash greens, how to hull a strawberry, and how to use a whisk. Fun line drawings and corny jokes make the book a delight to use.

The best part about this kids' cookbook is the recipes themselves. I love that the book teaches children to make real food that anyone of any age would be happy to make, serve, and eat. Examples are chicken salad sandwiches, smoothies, cinnamon rolls, nachos, flank steak with chimichurri, pasta salad, and smoothies. I don't have little ones to cook with, but I'm looking forward to trying some of the recipes. Recommended for anyone who wants to learn to cook, but it's a great pick if you have interested youngsters in your life.

Fourth is Eating Together, Being Together by Julian Clauss-Ehlers and Caroline Clauss-Ehlers (Princeton Architectural Press; Sept.). The husband-wife authors--he's a Michelin-starred chef and she's an award-winning psychologist--want to help busy families find a way to make mealtimes stress-free (or at least less stressful) and to ensure they support family bonding.

The book is full of tips for dealing with issues almost all households face, like trying to feed picky eaters and trying to engage teenagers in meaningful conversation. In addition, each recipe comes with conversation starters and activities for the youngest of kids up to preteens and teens and even for the adults in the household.

The recipes highlight fresh foods and plenty of vegetables, but you'll also find some sweet (fruit-forward) treats and yummy snacks. All the dishes look easy to make and run the full range from grilled cheese to Cajun-style tilapia. Suggested side dishes accompany the main-dish recipes. Recommended for families looking for mealtime help and bonding ideas.

Finally, we have Midcentury Cocktails by Cecelia Tichi (NYU Press; Nov.). This is Tichi's third book about cocktails popular during a specific historical era. This book focuses on the postwar years in America: think Mad Men, the three-martini lunch, the baby boom, the cold war, and the modern housewife.

Of course, the book includes cocktail recipes, but at its core is a cultural history of America. Chapters cover Playboy clubs, bachelor pads, the bar car on commuter trains, the Jet Set, and more. Tichi starts each section with a look at contemporary culture; for example, in the "Green Book" chapter, she cites James Baldwin's story of trying to get a drink at Chicago's O'Hare airport. The chapter about the era's authors and writers delves into women's issues as well as the popularity of the cocktail party.

The drinks recipes that end each chapter are classics: gin martini, brandy Alexander, Tom Collins, the Grasshopper, and the Irish Fix. The book includes New Yorker-like drawings and ends with a bibliography for further inquiry. Recommended for those who like food history, cocktails, and/or American cultural history.

Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker)

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Take It Easy by Gaby Dalkin of What's Gaby Cooking (Weekend Cooking)

Those of you who have been reading my blog for a while will recognize Gaby Dalkin, from What's Gaby Cooking. I reviewed her first cookbook, What's Gaby Cooking, in 2018. Her second cookbook, Eat What You Want, came out in 2020. I've cooked many recipes from those books over the years.

Dalkin's newest cookbook is Take It Easy, which came out a couple of weeks ago. I received a copy because I'm a member of the Abrams Dinner Party review group. The subtitle of the cookbook is "Recipes for Zero Stress Deliciousness," and I am here to tell you that the subtitle doesn't lie. Everything I made from Take It Easy was simple to make and really tasty.

Dalkin's attitude toward cooking and entertaining has evolved as her life and the world have changed. Now that she's a mom, she doesn't have the time or desire to spend hours in the kitchen away from her family. In addition, since the pandemic, she is--along with almost all of us--entertaining in a totally different way from before. Gatherings are ever more casual and more about spending time with friends than about making impressive dishes. Laid-back, though, doesn't mean no flavor; it just means a slightly different kind of cuisine.

What hasn't changed is Dalkin's commitment to "simple, fresh, flavorful food that you can feel really good about eating." Also note that easy doesn't always mean last minute. Many of the recipes get their flavors from do-ahead marinating or pickling, for example. Others benefit from prepping and assembling earlier in the day, so dinnertime itself comes together quickly and effortlessly. The recipes in Take It Easy require no fancy techniques and almost no specialty tools.

Take It Easy includes recipes for the whole day: from breakfast to after-dinner dessert. Dalkin uses familiar pantry items, like canned beans, pickled jalapenos, and canned crushed tomatoes when it makes sense. She's California based, and many ingredients reflect that, such as fresh herbs, specific types of heirloom cherry tomatoes, and fresh fish. I had no trouble finding acceptable replacements at my local grocery. For example, I'm not sure the orange-red tomatoes I got at Wegman's were Sun Golds, but they were the right size and color; that works for me.

Here are some recipes I made:

• Crispy Chicken Stir-Fry, with garlic, ginger, and bok choy (see photo, taken before the bok choy wilted)
  
• Sausage Sheet Pan Supper, with a variety of bell peppers, cherry tomatoes, and a Calabrian pepper vinaigrette
• Aperol Tequila Spritz, made with lime juice and sparkling water
• Korean BBQ-Inspired Meatloaf, with kimchi, gochujang, and finely chopped veggies
• Creamy White Beans, with garlic, rosemary, and spinach topped with a Calabrian chile oil
• Brussels Sprouts and Brie Gratin, which will absolutely make it a holiday dinner table around here (see photo)
  
• Little Gem and Beet Salad, with a green tahini dressing

Everything, and I mean everything, was delicious. I've always loved Dalkin's salads, and I have a lot more marked to try. She definitely has a thing for cacio e pepe, because Take It Easy includes a handful of so-named recipes. I'm a fan, so no complaints here. Other members of the Abrams Dinner Party made the no-churn Tiramisu Ice Cream, and that one is on my list either for the holidays or for next summer. By all accounts, it's fabulous. Another winner has been the Cheesy Hamburger Helper-Style Pasta.

Vegetarians might turn to the Buffalo Cauliflower Bowls, Linguine al Limone, Castelvetrano and Artichoke Pizza, or the Spanish-ish Broccoli and Leek Omelet.

Recommendation: I'm a big fan of What's Gaby Cooking and of Gaby Dalkin's cookbooks, so I give Take It Easy two big thumbs up. Vegetarians will find a number of recipes to try and others that will take very little tweaking. Vegans may have less luck.

Here's a recipe that's on my list. Dalkin suggests serving these mushrooms with steak or roasted salmon; I think they'd be great with any simple meat. I'll be using a mix of store-bought mushrooms

Cheesy Roasted Mushrooms
Serves 4 to 6

• 2 pounds (910 g) wild mushrooms, trimmed and torn into large pieces, depending on size
• 1/4 cup (60 ml) extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• 1 teaspoon crushed red pepper
• 1 cup (100 g) freshly grated Parmesan cheese
• 1 cup (110 g) freshly shredded Gruyere cheese
• Juice of 1 lemon

Preheat the oven to 425F (220C).

Place the torn mushrooms on a parchment-lined sheet pan. Drizzle with the oil and season with salt, black pepper, and crushed red pepper. Transfer the sheet pan into the oven and roast for 30 to 35 minutes until the mushrooms are fully cooked and the edges are crispy, tossing 15 minutes through.

Remove from the oven and sprinkle the cheeses on top.

Transfer the sheet pan back into the oven and roast for an additional 5 minutes until the cheese is fully melted. Remove the sheet pan from the oven, squeeze the lemon juice on top of the roasted mushrooms, and adjust the salt and black pepper as needed. Serve immediately.

Tip: You need ample room for roasting the mushrooms because otherwise they'll steam in the oven, and that's not what we're going for. If you find that your pan is too crowded and there's no space between the mushrooms, divide them between two sheet pans so you can achieve optimum crispy deliciousness.

Note: The recipe and scan are used in the context of a review; all rights remain with the original copyright holders. The photos are my own.

Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker)

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Two New Cookbooks to Broaden Your Cooking Horizons (Weekend Cooking)

Happy Saturday. Today I have two more cookbooks for you one came out last month and the other published just this week. Thanks to the publishers for the review copies.

I'm sure you're already familiar with Food52, the site that was developed to be "the one place you can see thousands of test kitchen-approved recipes, shop the kitchenware you need to make them, and discuss the results with like-minded people." Food52 was founded by Amanda Hesser and Merrill Stubbs, both well-respected figures in the food world. I have several of their cookbooks and subscribe to their newsletter.

Their newest cookbook is Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People written by Food52 founding editor Kristen Miglore (Ten Speed Press). The gorgeous photos are by James Ransom and the helpful illustrations are by Eliana Rodgers. No matter your comfort level in the kitchen and skill level while cooking, I guarantee this new cookbook will have something to teach you.

I love the troubleshooting guides (see to the left; click to enlarge), serving ideas, illustrations and photos of techniques, music suggestions, prep tips, time lines, and (of course) more. Food52 Simply Genius has your back, whether you're cooking simple beans and legumes or whipping up some chicken fennel quinoa porridge. Not sure how to tell if the shrimp is cooked perfectly? Just look at the handy photographs. Want to know why it's worth your time to boil potatoes before roasting them? Food52 Simply Genius has the answer. I truly appreciate the step-by-step photos that show the "key" techniques for success.

I made several recipes from Food52 Simply genius. Two of our favorites were Louisiana Barbecued Shrimp and the Sheet-pan Gnocchi with Chili Crisp and Baby Bok Choy. Throughout the book, the recipe directions are clear and easy to follow.

Recommendation: To paraphrase the subtitle: Food52 Simply Genius really is for every curious cook who wants to learn and improve their skills. Vegetarians, vegans, and gluten-free eaters will find appropriate recipes by looking in the index.

The second cookbook I tried this fall was The Mexican Vegetarian Cookbook: 400 Authentic Everyday Recipes for the Home Cook by Margarita Carrillo Arronte (Phaidon Press). As promised by the subtitle, this cookbook is brimming with easy weekday (and weekend) recipes that will find their way into your regular rotation. Arronte is committed to showing the world that Mexican cuisine is much more than tacos and burritos; in fact, Mexican cuisine has been recognized as being "one of the most varied and sophisticated in the world." That variety is shown in the broad range of dishes included in this book.

If you really love the more familiar Mexican dishes, have no fear. Among the less well known recipes, Arronte includes several riffs on tamales, pico de gallo, corn soup, enchiladas, and the like. I was excited to see the mix of traditional and contemporary dishes and have several recipes marked to try.

Here are some things I really like about The Mexican Vegetarian Cookbook: Each recipe begins with a list telling us where the dish is from (such as Mexico City or Veracruz), prep time, waiting time (chilling, marinating), cooking time, number of servings, diet (gluten free, dairy free, vegan), and other information (one pot, 5 ingredients, 30 minutes). The directions are clearly written and easy to follow. When needed, recipes come with a "chef's tip" to help guarantee success. Arronte includes serving suggestions for many of the dishes. At the back of the book you'll find a glossary of ingredients, recipe notes, and a detailed index.

What I didn't like: I wish some of the dishes were a little more boldly seasoned. I do not mean that every dish should have hot peppers, but in many cases, I wanted a little more than just salt and pepper. For those recipes, I simply added my own extra seasonings or herbs, so no big deal. My only other issue pertains to availability of the ingredients in my small town. Of course, that's not Arronte's fault, and she often suggests substitutes.

I found plenty of healthful vegetarian dishes to try in The Mexican Vegetarian, including Spicy Lentils with Vegetarian Sausages, White Bean Salad with Vegetables, and Red Bell Peppers with Potatoes and Saffron. Everything was good and easy to make, though, as I said, I did doctor up a few dishes; for example, I added some herbs and black pepper to the dressing for the bean salad.

Recommendation: If you're vegetarian or vegan or just looking for new vegetarian recipes, take a look at The Mexican Vegetarian Cookbook by Margarita Carrilo Arronte. I strongly suggest that you borrow this from the library before you buy, just to make sure that it's a good fit for you.

Instead of typing out a recipe, I thought I share a spread from The Mexican Vegetarian Cookbook (you may have to click the photo to enlarge it). Arronte's simple recipe and clear photos may encourage you to give homemade tortillas a try. I bet you like them much better than the corn tortillas from the grocery store.

Note: The recipe and scans are used in the context of a review. Any quality issues are all on me. All rights remain with the original copyright holders.

Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker)

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2 Cookbooks with Fresh Ideas for Nutritious, Yummy Meals (Weekend Cooking)

We're finally done with our fall travels to visit family, and I've come home to a stack full of cookbooks to share with you. Today I'm sharing two that helped me put dinner on the table over the last few weeks.

Thanks to the publishers for providing me with review copies.

First up is the latest cookbook by one of my go-to authors: Dinner in One by Melissa Clark (Clarkson Potter). If you love delicious and easy one-dish dinners, then this is definitely the cookbook for you.

The recipes are grouped primarily by equipment (sheet pan, pressure cooker), but a few chapters focus on a course (pasta, soup), including one with one-bowl cake recipes.

After all our travels, I was less interested in dessert than I was in good eating, so I turned my attention to Clark's appealing and nutritious dinners.

One of the winners in the sheet pan chapter was the Glazed Tofu with Sweet Potatoes and Silky Red Peppers. In the introduction to the recipe, Clark writes: "If there's someone in your life who swears tofu is always boring and bland, this is the dish to change their mind." I'm here to say that this dinner did indeed change Mr. BFR's take on tofu. He even gladly ate the leftovers for lunch the next day!

We also liked the Spaghetti with Tuna, Capers, and Cherry Tomatoes from the pasta chapter and the Lemony Beef, Spinach, and Barley Soup from the pressure cooker chapter. I marked a ton of other recipes in Dinner in One for future dinners, such as Cheesy Meatball Parm with Spinach, Lemony Turkey and White Bean Soup with Winter Greens, and Garlicky Pork Chops with Cauliflower and Pomegranate.

The recipe introductions include helpful information, such as substitutions, side dishes, freezing information, and technique tips. Clark's directions are clear and easy to understand, and the recipes call for familiar ingredients.

Recommendation: I've trusted Melissa Clark's recipes for years, and her Dinner in One has a permanent place in my cookbook collection. Vegans, vegetarians, and gluten-free eaters will find a number of appropriate recipes.

I'm sure I don't have to tell you that the world's love affair with Mediterranean foods is still going strong. I'm fully on that bandwagon, so I was excited to pick up a copy of The Mediterranean Dish by Suzy Karadsheh (Clarkson Potter). In case you've never heard of Karadsheh, she's the cook and spirit behind the very popular website The Mediterranean Dish. It's her site that I turn to first when I'm looking for a good and reliable Mideastern recipe.

Because Karadsheh grew up in Port Said and married into an American-Mideastern family, her perspective of Mediterranean food has a cosmopolitan twist. I also love that she infuses her website and recipes with her personal attitude about food and life: "Eat with the seasons; use mostly whole foods; and above all else, share."

Cooks newish to Mediterranean cooking will appreciate Karadsheh's guide to ingredients and what to keep in the pantry. Don't worry, the ingredients may be new to you, but they aren't hard to find. Be sure to read the recipe intros, because they contain useful tips and Karadsheh's personal story behind some of the recipes.

You'll find recipes for every meal plus snacks and sauces in The Mediterranean Dish. I made a few dinners and a couple of salads, and each dish was a winner. The Tuesday Night Skillet Chicken Cutlets with Artichokes and Mushrooms (which I served over orzo) is a great choice for spring or fall. The Farro, Corn, and Cherry Tomato Salad with Basil Vinaigrette screams summer, but we had it for September lunches. We also really liked the Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano and Sheet-Pan Smoky Chicken, Chickpeas, and Carrots.

Of course, I've marked many more recipes to try this winter. Here are a few: Easy Homemade Pita Bread (I'd love to try her version), Mama’s Citrus-Carrot Jam (sounds so interesting), Roasted Bell Pepper Boats with Orzo and Basil Vinaigrette (we love stuffed peppers), Wine-Braised Lamb Shanks with Cinnamon and Rosemary (I love shanks!), and Orange-Cardamom–Olive Oil Cake.

Recommendation: I've been making Suzy Karadsheh's recipes for years and recommend her debut cookbook, The Mediterranean Dish, without reservation. Vegetarians and vegans will find many recipes to add to their repertoire, and I think gluten-free eaters will find plenty to cook.

Instead of typing out a recipe, I decided to share one of Suzy Karadsheh's videos so you can get a sense of her and her style of cooking. The recipe demonstrated here is for a Moroccan-style vegetarian dinner.

Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker)

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