One simple shape, so many options.

The specialty food industry has introduced many fanciful foodstuffs, but until now there has been one glaring omission — the meatball. This overlooked, bite-sized food and its many round companions finally take centre stage in Angela Murrills’ new book Balls!.

Award-winning food writer Murrills offers up recipes for all kinds of balls, from Rye and Smoked Salmon Balls to Meatballs Osso Bucco to Black Bean Balls with Spicy Sauce. Balls! does not limit its interpretation of the round and tasty to the meatball. There are chapters on fish balls, vegeta-balls, fancy balls, sweetie balls and, of course, ball-istic cocktails. Along with recipes, Balls! offers up facts and anecdotes about all things round. A sample of the round recipes include:

• Pecan-crusted Chicken Balls with Chutney Dip
  Minty Lamb Meatballs with Zippy Dipping Sauce
  Shrimp Balls in Coconut Sauce
  Sushi Style Crab Balls
  Black Bean Balls with Spicy Sauce
  Keftedes
  Arancini
  Boules de Poulet au Vin
  Melon Ballet
  Gateau St. Honoré de Balzac

Discover how different nations have embraced this shape with its undeniable global appeal — from a classic French birthday cake to spicy Asian fishballs to the Italian meatball. Have a ball cooking up this simple yet scrumptious fare and learn a thing or two about all things round while you’re at it.

“A loving look at the lowly meatball.... And non-meat-eaters will find plenty to enjoy in Balls! as well.” —Quill & Quire

“Offers plenty of well-rounded eating. And Murrills doesn't stop at meatballs.... [she] also plays with round foods of all kinds.” —The Province (Vancouver)

“A tasty salute to spherical edibles.” —Georgia Straight

Angela Murrills is the food and restaurant critic for the Georgia Straight. She has previously published Hot Sun, Cool Shadow: Savouring the Food, History and Mystery of the Languedoc, FarmFolk/CityFolk and Food City: Vancouver. Murrills’ food writing has won awards in Canada and the US.