An American in rural France (portraits of amusing locals, delicious meals, annoying contractors...) may not be the most original premise for a book, but cookbook author Susan Loomis Herman does a good job of bringing the tempting smells and flavors of Normandy.....
Tom’s Big Dinners is a warm and personal collection of 13 menus for entertaining from award-winning Seattle-based chef, Tom Douglas. Family and food go together for Tom Douglas, and everyone pitches in to create full-flavored dishes.....
Posted by Editor Carol on 10/09/2004
To celebrate the 30th anniversary of their internationally acclaimed Ithaca restaurant, The Moosewood Collective presents their first-ever collection of vegetarian menus for holidays and festive occasions for every season. The dishes have a modern, international feel.....
Posted by Editor Carol on 10/05/2004
Anyone who likes clam chowder, hearty stews, or simple, comforting one-pot meals will be happy as a clam with Jasper White’s 50 Chowders; One Pot Meals—Clam, Corn & Beyond. Chowders are easy to make, comforting to eat, and the recipes here—presented by a New Englander who knows his fish—are good for the soul and the appetite.....
Marcus Samuelsson has won great praise for the unique, contemporary Scandinavian cuisine he creates at his Manhattan restaurant, Aquavit. Writing in the New York Times, critic Ruth Reichl said, ”Samuelsson is cooking delicate and beautiful food, walking a tightrope between Swedish tradition and modern tastes… It is intoxicating.”
Posted by Editor Carol on 10/04/2004
How to Be a Domestic Goddess is not only about baking, but also about enjoying being in the kitchen; about taking sensuous pleasure in the entire process and relishing the outcome. The “domestic goddess” has to maintain her (or his) cool when faced with pastry of course; but with Nigella’s guidance.....
Posted by Editor Carol on 10/02/2004
When you’re hungry, roast.
When you’re in a rush, roast.
When you’re in doubt, roast.
When you’re entertaining, roast.”
Any cook worth their salt that’s had the guts to crank up their oven to over 500 degrees knows the result can be a dish with the most profound flavor and depth. Best of all, nearly 100 stellar recipes for roasted vegetables attest to the fact that Roasting is not for meat eaters alone.....
Posted by Editor Carol on 10/02/2004
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