http://www.cookbookswelove.com/cbwl/site/index/ cookbook picks and reviews en nospam@nospam.com Copyright 2008 2008-10-07T19:49:00-08:00 http://www.cookbookswelove.com/cbwl/site/the-river-cottage-fish-book/ http://www.cookbookswelove.com/cbwl/site/the-river-cottage-fish-book/#When:18:49:00Z Another winner from the chap from England’s River Cottage. The River Cottage Fish Cookbook is Hugh Fearnley Whittingstall’s tome celebrating all food from the sea. And it is a bountiful offering. As with his River Cottage Meat book, Hugh does not skimp on information, technique, recipe offerings or charm. Hugh doesn’t just talk about the pleasure of smoked fish, he actually shows you how to build your own smoker and do it yourself, with plenty of how to instructions and photos to make it a reality. I love the authenticity of all of Hugh’s books from his carefree and rustic recipes to his irreverent writing and charmingly, unfussy food shots. The section on barbecuing fish is a revelation and will get you out of the backyard and onto the beach grilling your fish on an open flame for a true beach party. Mackerel is an all-time favorite fish for barbecuing and not just due to a lingering aroma in the kitchen it leaves behind) and what better way to celebrate the bounty of this flavorful, oily fish and its natural affinity for smoke and flame by tucking in some fresh bay leaves and grilling a good haul of it in the open air with friend and family. 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. 2008-10-07T18:49:00-08:00 http://www.cookbookswelove.com/cbwl/site/animal-vegetable-miracle/ http://www.cookbookswelove.com/cbwl/site/animal-vegetable-miracle/#When:15:40:00Z Much is being written these days about the state of our food economy, plight of farmers and the many benefits of eating local, sustainable food. Good thing too as awareness is the key to change. Honestly though, the whole discussion can be a bit daunting, more than a little wearying and dare I say too much like homework. For a more uplifting and enlightening take on the topic turn to Animal, Vegetable, Miracle. Popular novelist Barbara Kinsolver tells the true story of her family’s move from Tucson, Arizona to the heartland of farming country in rural Virginia. An environmentalist and ethical consumer from way back, Kingsolver and her family decide to spend a year, all four seasons, eating only food that is raised in their neighbourhood or own backyard. Rather than subjecting the reader to a litany of complaining and whining about what they are missing out on, the family helps us to rediscover the true pleasures of enjoying food that you or your neighbors had a hand in growing and more importantly the sharing of that food with your family and friends. 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 Food Writing, Literary, Gardening, Wild Food 2008-09-18T15:40:00-08:00 http://www.cookbookswelove.com/cbwl/site/veganomicon/ http://www.cookbookswelove.com/cbwl/site/veganomicon/#When:00:15:00Z With their previous cookbooks Vegan with a Vegeance and Vegan Cupcakes Take Over the World, Authors Moskowitz and Romero won a loyal following among vegan devotes and critics alike for their unbridled enthusiasm, chatty asides and delicious recipes. Thankfully they were sufficiently energized to create this follow up. Veganomicon is a ‘big, bold vegan cookbook that doesn’t hold back any punches’. The word itself doesn’t mean anything, it is just the name they’ve coined for this good old-fashioned, all-purpose cookbook. The authors’ mission in life is to ‘prove that vegan food doesn’t have to be repetitive, difficult, or inaccessible, and the beauty of vegan cuisine is that it draws on influences from every part of the world to create an entirely new way to eat. And we explore the dickens out of that in the Veganomicon; stuffing samosas filling them into baked potatoes, throwing apples into green chile, tossing lemongras into risotto.’ That is the sort of innovative cooking and ballsy attitude continues to win them so many fans. 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.  Vegetarian, Vegetable 2008-04-25T00:15:00-08:00 http://www.cookbookswelove.com/cbwl/site/american-masala/ http://www.cookbookswelove.com/cbwl/site/american-masala/#When:23:07:01Z Chef Suvir Saran is a busy man. Between dishing out regional Indian dishes at his award-winning Manhattan restaurant Diva, opening a new chain of restaurants, contributing to Food Arts magazine and teaching New York Times featured Indian cooking classes he still manages to prepare heart-warming, flavorful meals for his lucky family and friends. And, he still finds time to put together a few of his favorite recipes for a new cookbook, American Masala. 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.  Regional, International 2008-04-21T23:07:01-08:00 http://www.cookbookswelove.com/cbwl/site/further-adventures-in-search-of-perfection/ http://www.cookbookswelove.com/cbwl/site/further-adventures-in-search-of-perfection/#When:20:25:00Z In his BBC series, Adventures in Search of Perfection, UK chef Heston Blumenthal (of the highly acclaimed London eatery Fat Duck) turns his applies his unique creative and culinary talents to reinventing some of the world’s most well-know yet sadly often abused dishes. In the first installment he recreated the ‘perfect’ versions of such dishes as pizza, steak, roast chicken, Black Forest cake. This time in ‘Further Adventures...” he tackles a list that is once again a blend of the nostalgia and somewhat quirky; hamburger; fish pie; chicken tikka masala; risotto; Peking duck; chili con carne; baked Alaska and the Brit’s beloved trifle. 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.  Celebrity Chef, Restaurant, Reference, Professional 2008-04-16T20:25:00-08:00 http://www.cookbookswelove.com/cbwl/site/splendid-tables-how-to-eat-supper/ http://www.cookbookswelove.com/cbwl/site/splendid-tables-how-to-eat-supper/#When:17:37:00Z Every week host Lynne Rosetto Kasper and producer Sally Swift entertain loyal listeners of their national radio show The Splendid Table with a wealth of stories, tips, recipes and original ideas for serving family dinners. Lynne Rossetto Kasper is a leading food authority and cultural historian and as with her show this book is a primer into the (thankfully) evolving role that food has in our lives and the ways it can nourish both body and spirit. Tucked in with the useful recipes are some insightful and entertaining insights on food politics, culinary lore and funny bits, as well as, some pretty useful kitchen tips. The information is presented in charming and concise snippets with the ‘cook to cook’ sections giving us some truly ‘I did not know that’ enlightening moments. We particularly enjoy the ‘Building The Library’ sections, neat little book recommendations for book aficionados. While this is more than a cookbook, it will be judged by its recipes and there are some true winners. Kasper is an accomplished cook and writer ( her Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food is an award-winning long time best-seller) and while these dishes are not all quick and easy, nor are they fussy or complicated, just simply prepared with the freshest ingredients. Some favorites we tried with great success include Flash Chicken Saute with Cider and Almonds; Almond Chutney Chicken in Lettuce Roll-ups; Provencal Tuna Salad (with some great variations) and the Rustic Jam Shortbread Tart. As promised, plenty of great weeknight (or weekend) recipes here. Splendid Table’s How to Eat Supper is a cookbook with a real personality, just the right blend of humour, authority, information and style. All Purpose, General 2008-04-15T17:37:00-08:00 http://www.cookbookswelove.com/cbwl/site/terrine/ http://www.cookbookswelove.com/cbwl/site/terrine/#When:20:12:00Z Terrine is an ideal follow up to Stephane Reynaud wonderful Pork & Sons. With the same unassuming and authentic style he introduces us his favorite recipes for these rustic, traditional dishes. Unencumbered by unnecessary descriptions and sidebars, the book uses a simple layout of a recipe per page with an accompanying photograph. Renaud, a celebrated French chef who comes from a family of butchers has once again chosen dishes that let their ingredients and subtle, rustic presentation shine. Naturally, Terrine features some traditional French favorites such as Foie gras terrine with dried fruit and Armagnac; Veal Terrine with Muscat and a fine Huntsman’s Terrine. But there are some surprises too particularly in the Fish and Vegetable sections that breath new life into this traditional fare such as a Smoked Halibut and Horseradish Terrine; Spring Vegetable Terrine and a summery Terrine of Baby Leeks. He also seduces us with a selection of dessert terrine such as an irresistible All Chocolate Terrine and Cheesecake Terrine. With Terrine, Stephanes Reynaud elevates humble rustic fare of his homeland to new heights. His expertise and authority make this an ideal book for professionals while his use of simple ingredients and straightforward instruction will surely entice those who may have deemed these dishes to be too intimidating and the domain of the pros. Low and behold these traditional, rustic recipes can indeed be easy to make. As with his Pork & Sons book, the photographs and presentation of the finished dishes in Terrine are a standout, somewhat quirky yet still real and authentic. Superb. Reference, Professional, Specialty, Misc 2008-04-08T20:12:00-08:00 http://www.cookbookswelove.com/cbwl/site/laura-werlins-cheese-essentials/ http://www.cookbookswelove.com/cbwl/site/laura-werlins-cheese-essentials/#When:19:08:00Z With Laura Werlin Cheese Essentials the veteran author (New American Cheese; All American Cheese and Wine Book and Great Grilled Cheese) has written an approachable and comprehensive yet easy-to-follow guide to buying, understanding, cooking, and entertaining with cheese. She easily achieves her goal of making us ‘cheese wise’ and gives us the basic knowledge to eliminate any anxiety at the cheese counter. The heart of the book consists of the individual chapters on the eight styles of cheese - fresh, semi-soft, soft-ripened, surface-ripened, hard, blue, and washed rind. It is Werlin firm belief that, “if you understand these eight basic styles you will have a very good idea of how all cheeses taste. ” She first primes us with the best use for each particular style of cheese, then a list of cheeses in that style most readily available in the shops. She then gives us the visual characteristics that distinguish that style of cheese and further delves into how each style of cheese is made. All of this leads us to the key point which is what to look for when buying each style so we make informed, and tasty decisions. There are also bits on storing cheese, cheese and wine pairing and suggestions for cheese trays. In addition, she offers fifty recipes showcasing these different styles. A fun addition to the book to try on yourself or perhaps theme a cheese-tasting party around are ‘take-home tests’ where Werlin gives us cheese students specific tasting assignment’s aimed to give both a broader understanding of the flavors within each style and enable you to find your preferences and easily identify each style. It is also a neat, well designed package with good use of color, photographs, useful sidebars and charts. A nice slick package for this humble of food favorites.  Specialty, Misc 2008-04-02T19:08:00-08:00 http://www.cookbookswelove.com/cbwl/site/the-omnivores-dilemma/ http://www.cookbookswelove.com/cbwl/site/the-omnivores-dilemma/#When:19:04:00Z Michael Pollan begins his book with a seemingly simple question, ”What should we have for dinner?”. We soon discover the path towards an answer to be more indirect and complex than would first appear. Pollan delves into the simple premise of ‘you are what you eat’, and unearths some illuminating and at times chilling truths. Born from a desire to find out how the once simple act of eating has become so complicated and overwrought with anxiety, The Omnivore’s Dilemma is his attempt to if not cure a nation’s eating disorder, then at least shed some light to the situation. The Omnivore’s Dilemma is about the three principal food chains that sustain us today: the industrial, the organic, and the hunter-gather. And, according to Pollan, ”These three food chains link us, through what we eat, to the fertility of the earth and the energy of the sun.” And so, ” the best way to answer the questions w face about what to eat was to go back to the very beginning, to follow the food chains that sustain us, all the way from the earth to the plate - to a small number of actual meals.” Pollan takes his theory to the fundamentals and applies it to personal experiences, his meals. Divided into three sections, the first ‘Industrial’ discusses the industrial food chain focusing primarily on corn ; the second, ‘Pastoral’ is a look at organic food, (from supermarket and big business to rural farms); and the third, Personal is about the forager food chain; hunting, gathering and growing one’s sustenance. Each section culminates in a meal—typical McDonald’s fast food fare; an organic meal of roast chicken, vegetables and a salad from Whole Foods supermarket; as well as, a meal made from the fixings from a sustainable farm; and, lastly a dinner prepared entirely from ingredients he hunted, gathered and grew himself. He aims high in his search for the perfect meal and it is here is where I find him to be most engaging. An admitted neophyte hunter and reluctant fungi forager, Pollan manages to pull together a menu comprised of braised wild pig; wild yeast levain; dried morels with fava beans; local garden salad and a cherry galette. In preparing his foraged meal, Pollan imposed some very strict rules and “As the rules suggest, the meal was a conceit - an ambitions, possibly foolhardy, and I hoped, edible conceit. My aim...would it be possible to prepare such a meal, and would I learn anything of value - about the nature or culture of human eating by doing so… Little if anything about this meal was what anyone would call realistic. And yet no meal I’ve ever prepared or eaten has been more real.” Written in a clear and engaging voice, The Omnivore’s Dilemma is an enjoyable and informative read that appeals to anyone with even a remote interest in what they eat. That in itself would make it a highly recommended read, the fact that it has fuelled a genuine awakening and active debate in a nation’s food crisis make it an important and ‘must read’ book. Food Writing, Literary 2008-03-31T19:04:00-08:00 http://www.cookbookswelove.com/cbwl/site/soup-kitchen/ http://www.cookbookswelove.com/cbwl/site/soup-kitchen/#When:19:00:00Z Few foods have the lasting, easy comfort appeal of soup. These one-pot wonders can solve so many of our culinary dilemas from quick weekday meals, comforting an ailing loved one or using up a surplus of garden or market greens. Soup Kitchen is a fantastic collection with contributions from some of the top chefs in the UK. Gordon Ramsay, Jamie Oliver, Nigella Lawson, Giorgio Locatelli, Delia Smith, Hugh Fearnley-Whittingstall, Marco Pierre White are a few of the masters who lend their favorite recipes, advice and tips to the book. While many of the contributors are either celebrity or restaurant chefs, the recipes are all very accessible, and ingredients don’t drift to the obsure and are kept to the essentials. The book has a humble, approachable feel in spite of its big name attachments. And, in keeping with the sharing spirit of soup, the royalties from the book are being donated to homeless charities such as The Salvation Army and Centrepoint. Organized by the four seasons, Soup Kitchen is more than just a bountiful collection of very acheivable and enjoyable soups, its beautiful photography, quirky personality and genuine appeal never fail to put me in the mood for a good pot of soup. There is quite simply not a bad recipe in the bunch.  Celebrity Chef, Restaurant, Specialty, Misc 2008-03-03T19:00:00-08:00