Martha Stewart’s Cooking School includes all the need-to-know techniques for a home cook from making stocks, cooking with eggs, how to cook vegetables and grains and making fresh pasta and sauces. There is also a section on desserts covering classics such as meringues, soufflés, custards and sorbets. But if you want to hone your baking skills I recommend Martha Stewart’s Baking Book.
Although not a recipe book, there are @200 all new recipes to apply your new culinary skills. A nice mix of classics like Roast Chicken, Buttermilk Fried Chicken, Omelets, Very Best Burger, Country Pate, Marinara Sauce, Double Crust Apple Pie and of course your classic sauces. There are also some new twists like a Squash and Goat Cheese Frittata, Braised Fish with Fennel and Tomato and Tortilla Soup.
With handy charts on cooking times for meats and best cuts for braising and stewing this book also does double duty as a handy kitchen reference. The layout and instruction, along with the broad content will appeal to a wide range of home cooks from the absolute novice to the more experience. It has a fresh, clean layout with really top- notch photographs for the step-by-step components. The instructions are clear and concise without any unnecessary chitchat. Put this book along side your copy of How to Cook Everything by Mark Bittman and you are really set to cook up a storm.
How to Cook Everything has earned its recognition as a classic. It really is the best all-purpose cookbook for today’s new and beginner cooks. Even accomplished cooks will admit to referring to the tips, techniques and countless recipes on a most regular basis. The high praise on the dust jacket includes the names of such noted celebrity chefs as Mario Batali, Bobby Flay, Jean-George Vongerichten and Mollie Katzen.
This 10 edition is much more than just a polishing and re-jacketing. The changes are extensive. Mark Bittman has gone through every recipe and removed, updated and added where he felt it was needed. There are hundreds of new dishes. Here’s a great new feature; each chapter opens with a section of “Essential Recipes”, which are the building block recipes that every cook needs in their repertoire. This new edition reflects a growing interest in cooking with more whole grains, beans and vegetarian dishes, he even tags his vegetarian dishes for easy reference. Still here, and further expanded are his handy illustrations of the more complex techniques. As always the recipes are uncomplicated, unfussy and most can be prepared in under 30 minutes. He offers his great tips and suggestions for substituting ingredients, improvising and variations on a dish. There are also the classic, need to know dishes such as roasting Turkey and Beef that make this the book to go to for entertaining too. His charts such as “7 Vegetables and Stuffings to Match” also add the the already useful and flexible nature of this cookbook. Yes, I think Red is the new Yellow on my bookshelf. And, thank you Mark for including a much needed recipe for spaetzle in your new edition!
]]>This book is more than a companion to the Food Network series of the same name. It really stands on it’s own and one need not to have watched the show to enjoy this books, in fact all the better if you haven’t. What works surprisingly well in the book is the charming chit-chat between our travellers. Rather than annoy, which this could easily have done, snippets of their conversations give the book a personality and highlight the reality that we all have different tastes and approaches to food. For example, when asked to list their favorite things to find on their hotel pillow at night our celebrity authors show a bit of their true selves; Gwyneth (fresh baked cookie), Mario (my head), Claudia (chocolate), Mark (cake crumbs).
The celebrity authors willingly take a back seat to the food and culture of Spain and although there are plenty of photo ops of our travellers it does not take away from the fact that the true star of the book is the country and it’s food. The book is full of stunning photos of the many historic and cultural sights they visited. The dishes featured vary from simple country fare like Pisto Manchejo (pureed ratatouille on bruschetta) and Pineapple with lime and Molasses to more elaborate, yet still homey dishes like Capon Grandma Style. Naturally our visitors take in a few of Spain’s best restaurants and some of those highlights are featured including a visit with acclaimed chef Ferran Adria. But never does the book have a ‘lifestyles of the rich and famous snobbery to it. The authors seem to be genuinely enjoying themselves and their road trip through Spain, then again who wouldn’t?
These truly are recipes for special occasions and those bakers who love to spend some time creating something homey, yet special. There is a mix of old and new in this collection. I really appreciate the way the other has so helpfully and clearly laid out her recipes and taken the time to cover every detail, every step in clear language. It’s a book to inspire confidence and so far, great praise for the cook at the end of the meal.
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Ultimately Tuquoise is a book that celebrates the food culture of a country and the photographs chosen for the book truly capture the story and mood of the place. And the food, it’s a revelation. Chicken and Pistachio Pizzas, Slow Cooked Lamb with Quinces, Shepard’s Spinach and Sticky Date Pilaf with Golden Pine Nuts and Almonds are some of the dishes I’ve recreated at home with great results. But this book is so much more than a cookbook, it is an honest and captivating peak into the lives and landscape of this extraordinary country. The food, the history and the people come to life with a well written narative that introduces each chapter and recounts Lucy Malouf and her husband’s experiences.
Throughout the book featured recipes and gorgeous photography capture the essence of their star ingredient, and all are well presented and very easy to make at home - sadly we must import our Italian ingredients to recreate these authentic treats. Food Festivals of Italy is a celebration of all we love about Italian food and a reminder of what makes this cuisine so diverse, and accessible.
]]>The recipes in Paella reflect the simplicity and variety of this dish. Whether your preference is seafood, chicken, meat, vegetarian or a combination of all there is a paella for every taste, budget or occassion. What better way to celebrate summer’s bounty than with the Garden Vegetable Paella, and the WIld Mushroom Paella was a big hit at our table this fall. There is also a section of beyond the norm rice dishes from the Cazuela and Caldero regions. La Paella is interspersed with some lovely food shots and scenes of the Spanish markets and countryside. Tucked into a party-sized paella pan, what a great gift.
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Mario gets us started with a primer section on ingredients and techniques for the Italian Kitchen, bringing something new to novice and pro-grillers alike.
Balsamic vinegar, almonds, bread crumbs, capers, citrus zest, olive paste, semolina, tomatoes, polenta, mozzarella and gorgonzola are a few of the ingredients that make up the Italian grill pantry. Flavors are fresh and ingredients few in these dishes. A few standouts both in the flavor and new to the table categories are Radicchio in Pancetta with Pears and Balsamic; Fennel with Sambuca and Grapefruit; Mussels alla Piastra with Prosciutto Bread Crumbs; Shrimp Rosemary; Spit-Roasted Turkey Breast Porchetta-Style and Eggplant Parmigiana Packets. There is a nice balance of meat, fish and vegetable recipes, in fact there are so many great dishes in this collection that we could list every recipe in the book as a favorite, and the whole section on pizzas and flatbreads is well worth firing up the grill for.
There are a great variety of recipes in the River Cottage Fish Cookbook from the sublimely simple, Grilled Lemon Sole with Lemons, Moules Frites and Mackerel on Potatoes and Bay to the homey fare like Hugh’s Mum’s Fish Pie, Smoked Pollack and Spinach Tart and Fish and Chorizo Soup. He always includes good sections on basic techniques so the most novice cooks can recreate any of these recipes. His section on Fish Thrift and Standbys is a nod to the more humble origins of fish cookery and its place in home kitchens where home cooks may be short on both time and money. I can’t resist such easy and comforting offerings like Bloody Mary Sardines on Toast and Fish Bubble and Squeak (potatoes and fish, a marriage made in my culinary heaven).
There is a large section of the book dedicated to information about the wild fish of the British Isle, Hugh is after all a conservationist as well as cook and he does not take this wonderful resource for granted. It makes for interesting reference on all types of fish and many of them can be found in North American waters. As with the recipe section the photographs are stunning and completely capture the heart of the moment. River Cottage Fish is just the perfect book for those who love to cook with fish but also care about the future of our oceans and fresh waters.
Sass gives us a brief intro into what whole grains are and why we should be eating them. Now we are ready to cook with grains. For almost 100 pages Sass provides us with Grain profiles for the most common and best grains to cook with. This includes how to buy them, how to cook them, cook’s notes and compatible foods and flavors. This section alone is well worth the retail price of the book. But there is more.
The recipes in Whole Grain are divided into 5 section; stand-alone soups and salads; main courses; on the side; breakfast and brunch and desserts and baked goods. There is a nice balance of meat and meat-free dishes in the lot, needn’t become a vegetarian to eat healthy with grains.
Wild Rice with Gingered Squash, Kamut with Saffron-scented Mushrooms and Leeks, Wheat and Oat Scones with Cranberries, Barley and Sesame Chicken Stir-fry and Spelt Gingersnaps are a few of the dishes that have sold me on cooking with whole grains and introduced a new repretoire in my kitchen. While there are not photos for every dish in the book there is an insert that includes an overhead shot of all the grains for easy reference. This is a fantastic book and one we highly recommend.
]]>Animal, Vegetable, Miracle is both memoir and journalistic investigation so throughout her personal and engaging narrative Kingsolver gives us snippets of facts, figures and trends to reinforce her point. Rather than drag us down it brings a dose of real world to the story. The true joy of the book is not just the message of the book but in the writing itself. It’s not enough just to be passionate about something; one needs to be able to convey that passion in a convincing voice. Kingsolver’s style is so personal and approachable you are most certain she is one of your closest friends letting you in on a little secret. Her first-hand insight into farming life and the future of farming in the United States make this book more than just a back to the land story of one family. Kingsolver’s eldest daughter, Camille, provides another voice to the families experience and also give us some of her favorite recipes for making due with what’s on hand, particularly when there is a bounty crop of tomatoes or zucchini.
“This book will change your life…Perhaps never before has food been written about so passionately.” –Boston Sunday Globe
While I’ll still remain loyal to my magazine subscription I sure like the convenience of all the wonderful recipes rolled into one book.
]]>As with any self-respecting all-purpose cookbook Veganomicon gives new cooks the necessary tools and skills to bring them up to speed with sections on pantry items; kitchen equipment; cooking terminology; tips on lower-fat cooking and some necessary tips in sections devoted to How to Cook a Vegetable and a Grain. There are also handy icons flagging those recipes that are soy free, low fat, gluten free and dishes that can be prepared in under 45 minutes. Throughout the book their voice is both reassuring and friendly and they seem to know just when we might need a helpful tip and throw in the ever useful sidebar. In all there are over 250 very satisfying and versatile recipes in Veganomican which will allow any cook on a regular basis and without much fuss ‘transform edible roots, shoots,leaves and fruits from an array of plants with critically applied heat, oils, and seasonings, so that they will be eaten with great pleasure and the least amount of complaining.’ Who knew eating your vegetables could be this much fun.
]]>Masala, the Hindi word for a blend of spices - is at the heart of Indian cooking and in his latest book he blends traditional Indian spices, techniques and ingredients with some American classics. The mix of recipes in American Masala is both eclectic and familiar, the dishes have complex flavors yet are all simply prepared. For example, party favorite guacamole gets a spicy lift with the addition of toasted cumin as do his Quesadillas with Pico de Gallo. And, a tamarind glaze adds a much welcomed kick to that old stalwart Meat Loaf.
Some of the most tempting twists include the Shrimp Poha Paella; Fried Chicken Masala; Indian-spiced Meatballs with Tomato-chile Sauce and the Not-so-dull Dal. Depending on your perspective and your own approach to cooking it is either odd to have Baked Ziti with Vegetable Sauce and Lavender Roast Chicken tucked in next to Goan-style Shrimp Curry and Tahiree Rice Casserole or just plain convenient. It all works so well together because regardless of their origin these dishes are all fresh, inviting and easy to prepare. To top it off, American Masala is beautifully designed with color photographs of many of the finished dishes. This is terrific cookbook for those home cooks wanting to play with the flavors and ingredients of Indian cuisine without straying too far from the familiar.
]]>Blumenthal’s quests for perfection is all about ”The excitement and enjoyment of discovering new routes to the cooking of old favorites.” His journey involves lessons in history, science, social studies and lastly cooking. His quests typically begin with a trip to the source of each dish; enlightening choices such as a burger joint in New Haven, a spice market in Old Delhi or a trawler in Scotland. Heston’s inquisitiveness knows no bounds and he is at his most enjoyable when most out of his element, such as his visit to a chili cookoff and rubbing shoulders with true chili kings and queens.
We’ve had such fun uncovering the mysteries of each dish, and meeting a slew of characters that by the time we get to the actual recipes their ‘perfection’ hardly matters. The list of equipment, ingredients and instructions are positively mind-numbing - it’s almost as if Heston includes them purely for their entertainment value- yet they illustrate the scope of his journey and dedication and we appreciate all the more those who can truly master these iconic dishes.
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