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SPQRBy Shelley Lindgren and Matthew Accarrino, Ten Speed Press. $35; 295 pages.How often anyone who unwraps SPQR will make Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens is open to debate, but this San Fran restaurant's take on Italo-inspired California cooking will dazzle the right foodie on your list.
Modern SaucesBy Martha Holmberg, Chronicle Books. $35; 256 pages.Sauce making can be a great secret weapon for a successful home cook: Professional chefs know that a great sauce dazzles and can cover myriad sins. Give this to any canny cook.
Japanese Farm FoodBy Nancy Singleton Hachisu, Andrews McMeel Publishing. $35; 386 pages.California food lover marries Japanese organic farmer and produces exotic but earthy farm-to-table book. Give this one to any dreamer.
Flour Water Salt YeastBy Ken Forkish, Ten Speed Press. $35; 265 pages.The next great book to leaven the home-baked bread revolution. Give to any baker or aspiring baker, then insist on being invited over for tastings.
Making Artisan PastaBy Aliza Green, Quarry Books. Paperback. $25; 174 pages.We've been cooking from this in our Test Kitchen, and we love it. Clear techniques, gorgeous noodles. Give to the pasta hound.
Cindy's Supper ClubBy Cindy Pawlcyn, Ten Speed Press. $35; 287 pages.Not many chefs could pull off this supper-club-feeling assemblage of global menus. Pawlcyn does: It's a warm-hearted book for friendly cooks.
Gran Cocina LatinaBy Maricel E. Presilla, W. W. Norton & Co. $45; 901 pages.The long-awaited bible of Latin-American cooking from a New Jersey chef-scholar we dig.
The best Spanish cookbooks
Recreate the flavours of Spain with our pick of the best Spanish cookbooks out there. Packed with authentic recipes and modern twists on the classics, these are books that bring your favourite holiday dishes to your kitchen.
Nieves Barragan Mohacho is the acclaimed chef and owner of London's hottest new opening, Sabor. She started out at London's Barrafina restaurants where she climbed the ranks to executive chef, winning Barrafina Frith Street a Michelin Star to boot. Despite her cheffing background, this is a cookbook that celebrates the more humble cooking of her Basque upbringing. A celebration of ingredients and flavour, these are recipes for sharing, from comfort family cooking – think: chorizo and potato stew – to light bites, like seafood skewers and stuffed piquillo peppers.
Morito by Samantha Clark & Sam Clark
A cookbook from renowned London tapas bar, Morito, this is a chance to recreate their legendary dishes at home. Photographed over the course of two years – often by the Morito team at work – it's an honest, authentic look behind the scenes. With dishes from Broken eggs with chorizo and potato to Smoked aubergine with spiced lamb to Beetroot feta borani, expect modern twists and exciting, bold flavours.
A simple take on Spanish cooking is what Omar Allibhoy's first cookbook does best, with recipes that put everyday pantry staples, accessibility and ease at the forefront. With twists on classic recipes, from tortilla de patatas (including a very useful step-by-step image guide!) to pollo con salsa, and chapters that cover vegetables, salads, meat, fish and rice dishes, it's an easy-to-navigate introduction to Spanish cuisine.
You can't talk about Spanish cooking without mentioning Claudia Roden. A veritable encyclopedia of Spain's diverse regions and cuisines, The Food of Spain brings the country into context, packed as it is with beautifully written, well-researched prose and authentic recipes. From braised rabbit and sweet lamb stews to paellas and potato tortillas, this is a book that covers the sometimes subtle – and often not so subtle – differences between the country's verdant north and its Flamenco-loving south.
Rick Stein does what he does best in this travel-inspired cookbook of 140 recipes. Promising dishes "off the beaten track", these are recipes that define today's cooking in Spain. From garlicky white gazpacho from Malaga to Extramaduran crispy breadrumbs with eggs and chorizo, expect a real mix that gives an overview of the country's rich history and diverse landscape.
“Ducksoup: The Wisdom of Simple Cooking”
Clare Lattin and Tom Hill, of the rustic London restaurant Ducksoup, drew on the menu's most home-compatible recipes for their new book. Lattin, the restaurant’s co-owner, and Hill, its executive chef, set you up to make “quick things,” or dishes that “will give you the pleasure of cooking without your becoming a slave to the kitchen.” Judging by the exquisite photographs of grilled whole quail and creamy risotto stained black with squid ink, you’ll hardly believe the claim. But it’s true: For every aspirational dish featuring exotic ingredients (wild boar ragù), there is a welcoming, minimalist plate of, say, halved figs paired rustically with scoops of labneh, or roasted pears layered with Gorgonzola and speck. $35, available April 11 from Chronicle Books.
The First Real Kitchen Cookbook: 100 Recipes and Tips for New Cooks
&aposCurrently reading&apos is a tricky designation for a cookbook. But as I currently have this one out of the library and am planning to try a couple of the recipes soon it seems fair.
A bunch of these recipes look great. After trying a few, here is my review.
* The format, photos, and explanations seem great.
* Photos are mouth-watering, and provide great motivation to make what&aposs pictured. (For someone without enough time to cook on a regular night, this is a great plus.)
Good for Me, Maybe Not for 'Currently reading' is a tricky designation for a cookbook. But as I currently have this one out of the library and am planning to try a couple of the recipes soon it seems fair.
A bunch of these recipes look great. After trying a few, here is my review.
* The format, photos, and explanations seem great.
* Photos are mouth-watering, and provide great motivation to make what's pictured. (For someone without enough time to cook on a regular night, this is a great plus.)
Good for Me, Maybe Not for You
* I think there are more ingredients than most basic cooks will have - you'll probably need to buy some basic spices.
* Most of these recipes are too simple. Nearly all of them would be better, and not much more difficult or expensive, with the addition of 1-2 more vegetables or spices.
== Beef and Guinness Pie (p121) ==
This was my first experiment from this book. It turned out well, but the original recipe was a little boring and could have used some help. I would have made the following changes:
* 3c Guinness (instead of 1c)
* add potatoes
* add carrots
The original recipe (with a little extra meat) fed 3 people for dinner. If you had more sidedishes than our 1 pound of green peas, it probably would have fed the promised 4 people.
10 Great Cookbooks for Home Cooks
I think by now you know I loves me some cookbooks. I don’t even want to count up how many I have because then I will have to admit that I have a problem. I really enjoy looking through them though. When I am searching for something for dinner or I need an idea for baking a treat I pull out my favorites and oftentimes combine several recipes from different books. Other times I follow a recipe (almost) religiously. OK – I rarely follow a recipe to the letter. But sometimes I come close. I have a great selection of cookbooks for home cooks.
I might have an extensive cookbook library – OK, I have well over 250 cookbooks, there, I’ve written it! And I have fewer here than I did in New Jersey before we moved. I brought some with me but I’ve basically rebuilt my library since we moved into the yurt. Despite having all of those wonderful books I do have some favorites that I turn to again and again. These are the books I recommend and give as gifts when I have the occasion to do so.
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10 Great Cookbooks for Home Cooks
Cookbooks cover both baking and cooking so I will break this list down into sections. I can’t say that I have any specific criteria for why these books made my list other than I use these books and use them often. Some I have had for close to 40 years others I have only had for a month or so but already know I will use over and over.
I will also note that cookbooks can be a somewhat personal thing. That which I adore, others may hate. And that is OK. I will do my best to explain why I love these books and how long I have been using them. Since I so love to bake I will start with baking centered books – I am sure you are totally shocked! If I have reviewed the book on the blog I will link to the review so you can read more in depth thoughts if you so desire.
Best Cookbooks – Baking
When it comes to baking yeast bread like the Challah I always have on hand or homemade bagels , or sticky buns I have always used one book and one book only – Secrets of a Jewish Baker . I know I have mentioned it before in posts but I am on my third copy – I have used the book that often and that hard.
The recipes are basic and it does include quick bread and muffin recipes as well. The first time I attempted croissants I turned to this cookbook and the instructions were well written and easy to follow. I have been using this book for over 25 years.
If I am going to bake cookies I go immediately to The Perfect Cookie from America’s Test Kitchen ( read my review ). The truth is in the title. Any of the cookbooks from ATK are going to be wonderful because their whole raison d’etre is to test, test, test and test some more until they have well, the perfect recipe.
I have made and adapted many of the recipes in this book and it is one I have used quite often even though I have only had it for about 3 years. Owning this cookbook did lead to the purchase of another of my favorite go/to cookbooks though, The Perfect Cake also from America’s Test Kitchen (I also have The Perfect Pie but I just got it so I haven’t really used it yet. I am sure it will be just as good as these two but I can’t confirm that yet having not tried any recipes so far.)
The hubby gave me The Perfect Cake in 2018 so I have had it for a couple of years and it has been well used. It’s my first pull when I’m looking to bake any kind of cake. Many of my crumb cake recipes start with the base recipe from this cookbook.
When I need a celebration cake I turn to Baking: From My Home to Yours by Dorie Greenspan . She has a recipe that works for a showstopper of a cake or for stunning chocolate cupcakes with marshmallow frosting. I have used this recipe so many times I am embarrased about the state of the page in the book. The cake is rich, moist and delicious and the 7 minute frosting is ethereal.
This book has been with me since it came out in 2006 and I have used it as the starting point for banana cake, pound cake and inumerable bundt cakes.
Great Cookbooks – Cooking
As I make all of our bread, I also make most of our pasta. I have had the pasta roller attachment for my KitchenAid for over 20 years and the hubby gave me the pasta press a couple of years ago. I found a cookbook a few years ago called Making Artisan Pasta that I have used for a basic pasta recipe and for other pasta ideas.
It offers all manner of pasta types from different countries around the world. There are several that still intrigue me that I look forward to trying. I haven’t had this book very long but I have found it to be easy to use and informative.
Last year I was welcomed into the Abrams Dinner Party and this has brought me so many wonderful cookbooks to review and several of them have become immediate favorites. From Scratch by Michael Ruhlman has become one of them.
It shows basic recipes and then offers ways to build upon them to make other meals. The book also shows the delight of making a beloved recipe from scratch – start to finish. I did this with chicken noodle soup beginning with a chicken from the farm and homemade noodles. You can find my review of From Scratch and the full Chicken Noodle Soup From Scratch Recipe if you would like to read it.
I love cooking Chinese food. My favorite Chinese cookbook is out of print so I’m not going to share that here as it won’t help (If you want to try and find it, it’s called The Key to Chinese Cooking by Irene Kou) but my second favorite is The Wisdom of the Chinese Kitchen by Grace Young . This book has a most amazing recipe for something called Tomato Beef (I’ve linked to it but I’m most embarrassed by the post. It’s one of my older ones. I really need to redo it but I haven’t bought beef in a dog’s age. I should make it with venison.)
This meal is exceptionally good. When I first read the recipe I thought, yuck but I was so wrong. It is out of this world. Whenever I want to make Chinese I turn to this book for inspiration.
As we get older the hubby and I find ourselves eating less meat. Three or four nights out of the week I end up cooking a vegetarian dinner. In the summer this is really easy as the garden is producing and I have an abundance of fresh vegetables. In the winter I rely on what I have put up in the freezer. One cookbook that I return to again and again is The Flexible Vegetarian ( read my review .)
What’s great about this cookbook is the recipes are presented in such a way as to be able to make them with meat or without. This has been in my repertoire since 2017.
When it comes to basics like souffles or corn bread I depend on my Betty Crocker Cookbook. Mine is 38 years old and I received it as a wedding shower gift. It is in horrible condition with many of the pages torn from the three rings of the binder and it is full of stains.
But I love this cookbook. Some recipes are classics and this book is the one my mother had and it has been revised through the years but it’s one of those cookbooks everyone should have.
I just received Joy Bauer’s Super Food! but I already know it’s going to be a favorite. I’ve already made several recipes from the book like the Healthier Chicken and Waffles and the Gluten Free Mac and Cheese and I’m looking forward to trying so many others. (You can read my review )
There are 150 recipes that use foods that are essential to helping you live a longer life so how can you not want to add this book to your cookbook library?
Build Your Cookbook Library with Cookbooks for Home Cooks
I hope this list of 10 great cookbooks for home cooks is helpful as you work toward building and/or adding to your cookbook library. I know I am always on the lookout for new cookbooks and I doubt I will ever stop adding new ones to my collection. Ooops, I just did! The hubby gave me Foolproof Fish from America’s Test Kitchen for Christmas and it was released in late March. The place where he ordered it “lost the order” so he had to re order so it just arrived. It looks like a real winner. I haven’t had a chance to try any of the recipes yet but they look good. You can never have too many cookbooks, right? You can also check out my list of Celebrity Chef Cookbooks .
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Taste of Home Annual Quick Recipes Most Requested and Healthy Cooking 2016 4pk
С самой низкой ценой, совершенно новый, неиспользованный, неоткрытый, неповрежденный товар в оригинальной упаковке (если товар поставляется в упаковке). Упаковка должна быть такой же, как упаковка этого товара в розничных магазинах, за исключением тех случаев, когда товар является изделием ручной работы или был упакован производителем в упаковку не для розничной продажи, например в коробку без маркировки или в пластиковый пакет. См. подробные сведения с дополнительным описанием товара
Это цена (за исключением сборов на обработку и доставку заказа), по которой такой же или почти идентичный товар выставляется на продажу в данный момент или выставлялся на продажу в недавно. Эту цену мог установить тот же продавец в другом месте или другой продавец. Сумма скидки и процентное отношение представляют собой подсчитанную разницу между ценами, указанными продавцом на eBay и в другом месте. Если у вас появятся вопросы относительно установления цен и/или скидки, предлагаемой в определенном объявлении, свяжитесь с продавцом, разместившим данное объявление.
Five Star Vegan Cheese Spread
A mix of potatoes, cashews, cloves, and vegan cream cheese, this spread would be perfect on a French baguette.
- 1 large DOLE® Potato, peeled and cut into 1-inch cubes (about 9 ounces)
- 1 cup raw cashews
- 2 garlic cloves
- ¼ cup nutritional yeast
- ¼ cup plain vegan cream cheese, softened
- 1 tablespoon lemon juice (from 1 DOLE® Lemon)
- 2 tablespoons miso paste
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups DOLE® Broccoli florets
- 3 cups DOLE® Cauliflower florets
- 2 large DOLE® Carrots, peeled and cut into 3 x ½-inch sticks
- 1 DOLE® Green or Red Apple, cut into wedges
- ½ (14-ounce) whole wheat baguette, cut into 1-inch cubes
- Cover potatoes and cashews with 1 inch of water in medium saucepot heat to a boil over high heat. Reduce heat to medium simmer 15 minutes or until potatoes and cashews are very tender. Drain.
- Pulse garlic cloves in a food processor to chop, scraping down sides with rubber spatula add potatoes and cashews and purée just until smooth (do not overprocess). Transfer potato mixture to small saucepot heat 3 minutes over medium heat, stirring occasionally. Add nutritional yeast, cream cheese, lemon juice, miso paste, salt and pepper stir until cheese is melted and the mixture is heated through. Makes about 2½ cups.
- Cool spread slightly and transfer to a small bowl cover with plastic wrap, pressing wrap onto surface. Invert spread in the center of a large serving plate arrange broccoli, cauliflower, carrots, apple, and baguette around spread.
Cooking School Secrets for Real World Cooks
This is a copy of the second edition, I&aposll mention first up. According to the introductory comments, the first edition (originally published in 2005) was very critically acclaimed. Though sold out, it was brought back for popular demand. Hence this edition.
I&aposd like to take some time to focus on the range of things that the book includes. Firstly, it has pronunciations and translations for foreign words and aims to introduce the readers to differing methods. There are diagrams for certain prepara This is a copy of the second edition, I'll mention first up. According to the introductory comments, the first edition (originally published in 2005) was very critically acclaimed. Though sold out, it was brought back for popular demand. Hence this edition.
I'd like to take some time to focus on the range of things that the book includes. Firstly, it has pronunciations and translations for foreign words and aims to introduce the readers to differing methods. There are diagrams for certain preparations of ingredients and techniques. For example, butterflying a chicken breast, carving and trussing chicken/ turkey, preparing fish fillets, preparing varying vegetables. Information about cooking various fish and meats- temperatures it takes for something to be done. Many details on cooking methods (braising, roasting, frying, etc) and tips on each type. Information about various tools and the best options for each + a few tips on how to use them.
As for the ingredients in particular, the book takes you through varying types of ingredients and how to make the best of them. It introduces you to a few different varieties and, in some cases, there are diagrams of them
Interestingly, there are also bits of information about sourcing ingredients. For example, Page 163 has a table of an experiment: Blind Tasting of Four Chickens. In which case, the chickens are from different places (supermarket, organic, etc) and have been prepared using the same recipe. Then the meat was given to 8 people, who then critiqued them and determined which was more flavourful.
The book also includes a few notations about pesticides (which types of fruit and vegetables are likely to have more). It takes you through types of salt and the other origins of certain ingredients (saffron, olive oils). It gives you a few suggestions of places that you might be able to purchase these ingredients. I really appreciated many of the Frequently Asked Questions included they contain some very interesting answers.
There are 100 recipes, featuring many of these ingredients and preparation methods. These recipes are things such as soups, salads, main meals and desserts. The information doesn't stop once these begin. Throughout the recipe pages, there are still heaps of tips and tricks that will help with each meal and the preparation of it. There aren't any pictures of the finished recipes. Mind you, generally not everyone's preparation / presentation turns out the same way as it does in books. So, if there were pictures, it might be kind of wasted. If any reader would like to see what the recipes ought to look like, you could try looking online for similar menu items. I think it was a good option for the author to have the recipes in tables. In such a format, they've been able to present the information with the notations MA (Make Ahead of time), Q (Quick 45mins or less), Q2 (Quick 30mins or less), V (Vegetarian), RT (Servable at Room Temperature, LM (Last Minute). There are also a few quick meal plans at the back.
I'll take a moment to talk about the negative things. It's focused primarily on American ways. People in alternating parts of the world will likely need to change recipe measurements and temperatures to suit their own kitchens and ingredients. In addition to that remark, I'd like to mention to readers that ingredients are likely to change in different parts of the world. In other parts of the world, there are different varieties of ingredients. Even with those varieties, the product will likely be different depending on the country you're in. There's also cost involved. Even within the one country, prices will differ depending on your location. For example, a person living near the ocean will have access to more seafood, with cheaper prices. However, a person inland will likely have less access with steeper prices, because of the cost of transportation. Another thing to consider is what cost you'd like to put into your food creation. If you're just a beginner, you might want to limit the amount you spend on ingredients until you've practiced a little more and experimented with some of the recipes else it might seem like just a waste of time and money. If you're a beginner, or even intermediate, just don't get your hopes up you won't instantly be perfect at cooking- even after reading this book. Give it time and do your best.
It's a very good source of information for cooks of all experience level. I am a reasonably experienced cook. I have no professional experience, obviously, but I am able to follow a recipe and I already know a lot of basic and intermediate level skills in the kitchen. Even if you're the best chef in the world, I still think that there are a few tips you might pick up from it.
Overall, there weren't a lot of recipes that I personally feel like I would enjoy. However, I might give a few of them a go. Otherwise, I feel it's a valuable book for any kitchen. Obviously, after just one read, I don't think that I've obtained ALL the knowledge. I'll likely gain further information on later readings.
I won a copy of this book via a First Reads giveaway and these are just my honest thoughts on it. . more
Tuesday, June 29, 2010
Sugar cookie mania
so, the 4th of july is coming up.. what are you taking to the family picnic? i know, i know you're taking summer classes and can't even think about making some long and involved recipe. i feel your pain, and i have no intentions of giving a long and involved recipe! in fact, you could throw this together the morning of the 4th. so bookmark this page, get back to your homework, and check this again just so you can get the cookie dough at the grocery store.
oh. the best thing? this all uses ready-made cookie dough. i am just giving you clever add-ins so that people can't tell that it is store bought cookie dough! (and trust me, without the flavor add-ins, people know its store bought.)
1 large package sugar cookie dough (it has to be the kind that comes in the roll, not the kind that is already cut into cookies)
any of the add-ins that are in the list that i give you of cookie ideas
1) allow the cookie dough to come to room temperature (this might take about an hour- you want it very soft so the ingredients will mix in easily!)
2) add in the extra ingredients and stir the mixture together until well blended (this might require your hands!) See the instructions that belong with each cookie for further direction. then continue to step 3
3) drop the dough by the spoonful on a cookie sheet (look at the instructions on the dough package for the recommended size and placement of the cookies on the pan)
4) bake according to the package instructions
ideas for types of cookies to make (plus some extra instructions for each individual cookie):
- 1/4 c. pineapple juice and 1/4 c. coconut milk (you may need to add up to 1/4 c. of flour to this mix if it gets too runny to be solid, spoonable cookies)
- 1 tsp almond extract roll these cookies into balls and roll through granulated sugar before baking. when finished, immediate press one piece of orange slice candy into the top of the cookie (the edges will crack a bit when you add the orange and press into the cookie)
- 1 c. mini M&Ms and 1/2 c. caramel bits
- 1 c. white chocolate chips and 1 c. dried cranberries
- 1 tsp vanilla extract (mix this in completely before you add the rest of the ingredients), 1 c. chopped pecans shape the dough into balls and roll in a mixture of 1TBS cinnamon and 1TBS sugar. (this is just like pecan pie in a cookie!)
- 1/4 c. key lime juice (add flour little bits at the time if the consistency gets too runny), 1/2 c. graham cracker crumbs top with shredded coconut when the cookies have only 4-5 minutes left in the oven. after you have dropped them on the cookie sheet. the coconut will turn brown when it cooks! (this is just like a key lime pie!)
- 1/4 c. lemon juice, 1 TBS lemon zest (if you have it, if not it's okay), roll the cookies in powdered sugar before you bake
i hope these combinations help! and maybe with this as inspiration, you can come up with your own combinations, too! if you come up with something new, leave a comment and let me know how it turned out!!