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.
]]>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.
]]>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.
]]>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.
]]>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.
]]>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.
]]>In the eagerly anticipated How to Cook Everything Vegetarian, Mark Bittman brings home cooks the same quality and depth of recipes and instruction he brought in How to Cook Everything for vegetarians, vegans and any cooks who desire to eat more health-conscious meals and less meat, fish and poultry. There are over 2,000 recipes in this tome and all follow his rule of the simple approach for the most enjoyable, attainable results. How to Cook Everything Vegetarian has all the same winning, user-friendly elements of How to Cook Everything such as how-to illustrations for trickier techniques, meal planning tips and symbols, suggestions for adapting everyday recipes and substituting ingredients, ideas on how and when to use the recipes and a wealth of helpful lists, charts and sidebars for easy reference. One will never cook all the recipes in the book, but certainly be the healthier and better cook for trying.
]]>The book is told by the writer’s perspective points of view, hers is more personal and revealing of herself and their relationship and his more informative giving us an interesting glimpse into some cultural history of the British Columbia coast. He does all the cooking and is the one who initiated and more enthusiastically embraces the concept. She comes around to both the cooking and him quite nicely in the end though. The book is organized monthly and while not a handbook for cooking local foods it does provide a handful of useful recipes and preserving tips. The authors’ journey becomes much more than they likely set out for it to be and discover that food does much more than sustain us. Their view that food is a culture and source of community we should celebrate and embrace every day is infectious, and as they show us possible.
Plenty is a compelling and engaging read. And while one may challenge the logic of driving for over an hour to pick your own strawberries, the point of the book is more one of philosophy and ideals rather than science or economics. Where possible and whenever possible one should choose local over imported, support not only your local farmers and producers but save those seasonal foods for the time they are at their peak and meant to be enjoyed.
For more info, see their website: 100milediet.org
]]>Babette’s grandma taught her well and the dishes in this extraordinary book are a true celebration of the vibrant, fresh and colorful flavors of Creole cuisine. A happy blend of African, Asian, Indian French and Spanish tastes and traditions, Creole cooking is full flavored and refined food, mildly spiced with a healthy helping of fresh seafood, fruits and vegetables. The sun-drenched, bright photographs of the finished dishes have an appealing warmth and freshness. There is a wealth of authentic yet approachable and charming recipes for fish and shellfish, meat, poultry, vegetables...or fruit, an array of sauces which so enhance and define Creole cooking and desserts and sweets. The collection includes a selection of sunny thirst quenchers called Tipunch and Company.
Unencumbered by extraneous text, the book allows the dishes to tell the story and effectively uses photographs of the islands of Guadeloupe to capture the essence of the food and its roots. With photographs of rocky coastlines, sun-drenched markets, the fresh catch of the day and earthy displays of spices and fresh produce, page after page it literally captures the heart of a special place, it’s culture and cuisine and the warmth of the summer sun. A book with true heart and soul that will brighten up your palate and soul.
]]>The authors delve into the classic and lesser know aphrodisiacs - there are 19 sensual foods explored in the book - offering first a brief history lesson for each followed by a selection of tasteful and tasty recipes for each. The recipes range from the straightforward (Indoor S’mores for Gown-ups; Strawberries Drenched in Honeyed Cream; Chocolate Fig Bundles) to the more adventurous (Rabbit in a Mustard Sauce a la Colette; Mango-Black Bean Empanadas). The libations section is particularily illuminating with such treats as Champagne Laced with Raspberry; Mint Chocolate Smoothie and the LIttle Death by Chocolate.
Written with both witt and wisdom, each section is framed by tasteful and evocative photos celebrating the sensuality of the human form and sensory arrousing foods. The New Intercourses is an artful collection of photographs along with a fine collection of recipes to help one explore and have fun with their sensual side. All in good taste and to a good end for all!
Just so we don’t leave you hanging, here is a list of the most sensuous aphrodesiacs uncovered in The New Intercourses… chocolate; asparagus; chiles; coffee; basil; grapes; strawberries; honey; artichokes; ginger; black beans (who knew!); oysters; rosemary; edible flowers; seafood; pine nuts; avacodo; libations and figs.
]]>Most of the dishes in Simple Chinese Cooking can easily do double duty as everyday family meals and entertaining and Kwong offers suggestions of those dishes most appropriate for Chinese banquets or special feasts. Each recipe is accompanied by a full page color photograph and this is food photography at its best, especially enlightening are some of the step-by-step photos of the more complex tasks.
Simple Chinese Cooking opens with a primer for new cooks, or those new to Chinese cuisine, giving insight on those elements of Chinese cooking that contribute to the authenticity of a dish, technique or dining experience, along with her favorite sauce brands; woks and steamers; cooking equipment; table settings; menu planning; the Chinese concept of the shared table and what to drink with Chinese food. The glossary of ingredients is an essential introduction to the recipe section. The recipes are divided into 14 chapters, each devoted to one main ingredient; chicken; rice; stocks; seafood; tofu… With its use of the freshest of ingredients, Chinese cuisine is a healthy choice and whether as a main dish, side or colorful addition to a stir fry, vegetables play a big part throughout this book.
In Simple Chinese Cooking, Kylie Kwong shares with us not only her love of fresh, simply prepared food but her culinary heritage and home cooking enjoyed by generations of her own family. This book is the perfect introduction to Chinese cuisine.
”This is an incredible book and it will change the way you cook forever. Kylie is an absolute inspiration!"- Jamie Oliver, chef and cookbook author
There are over 250 recipes in The Essential Baker along with pages of essential information on baking practices, equipment, ingredients, techniques and language - a tome of almost 650 pages. What makes this baking book unique is its organization. Rather than categorizing recipes by food type, Bloome opts for a less conventional approach and in her opinion more usable, organizing recipes by primary ingredient. She feels that there is more logic in going directly to a section that has a particular ingredient you would like to use and these sections include, Fruit and Vegetables; Spices and Herbs; Nuts and Seeds; Chocolate; Dairy Products; Coffee, Tea, Liqueurs, and Spirits.
The format is also unique. Each recipe is laid out with the ingredients in the order you will use them to the left and the steps that apply to them in the right. This is especially helpful to new bakers as it allows them to follow the instructions in a step-by-step format and prevents confusion and the possibility of mistakes. The Baking Essentials section is an excellent primer for new bakers and will give them the tools and confidence to successfully make any of the recipes in the book.
Bloome’s writing is friendly and her instructions very thorough. Take for example her instructions for the enticing (and delicious!) Dark Chocolate Madelines pictured so temptingly on the cover. Once we have successfully prepared the batter according to her clearly written instructions, she explains “transfer the batter to the liquid measuring cup, pour the batter slowly into each cavity of the madeleine molds, filling them 3/4 full. Place each madeleine pan on a baking sheet...” Logical, helpful advice often overlooked in baking books. This attention to detail, evident throughout the book, along with her troubleshooting tips and ‘adding style’ suggestions is what makes it so ideal for new bakers. And, with over 250 new recipes to add to their repertoire will also please those with plenty of skill and baking books on their shelves.
]]>The recipes in Cradle of Flavor, and there are over 100, are all authentic home cooked foods of the region from street foods to celebration feasts. Many are recognizable favorites such as simbals; chicken satay; noodles and curries while there are some fresh surprises to such as The Soto Kings Chicken Soup and Nyonya Duck Soup with Salted Mustard Greens. Each recipe is clearly presented with thorough instruction on all techniques and substitutions, as well as, addition information found in the cook’s notes and menu sections. This is a book for cooks of all levels, and particularly useful to cooks new to the cuisines is a detailed Chapter, ‘In the Kitchen’ that walks you through the basic cooking techniques, equipment and spice essentials. The recipe headers provide a nice lead-in to the origin of each recipe as well as some ‘need to know’ tips. This attention to detail makes the book very usable and one to trust. About the recipes Oseland reassures, “ Nearly all dishes go from cutting board to table in less than one hour. And like your favorite aunt, they readily forgive mistakes. I’ve yet to make a dish in this book that didn’t taste good, even if I’ve made a misstep in the process of cooking it.”
As executive editor with Saveur Magazine Oseland has proved his writing chops and his personal reflections and experiences pertaining to each dish foster a greater connection to the dish and its roots. His stories and accompanying photographs genuinely reflect his passion for the food and people of these Islands. Both a travelogue and cookbook Cradle of Flavor is an ideal way to immerse yourself in this flavorful and lesser known little pocket of the culinary world.
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