Goshen Public Library Cookbook Book Club: Home
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Cookbook Club
Goshen Public Library Cookbook Book Club
Cookbook Club Information
The Cookbook Book Club meets the 1st Friday of the month (excepting holidays) from 1:00pm-2:30pm. The book club is run by Adult Services librarian, Lynn Coppers and reads/reviews a wide range of cookbooks to include: various cooking techniques, specific chefs, and ethnic cooking styles. The members of the book club bring one dish to share from the cookbook and the group sits down for a potluck lunch. This book club is currently full, you are welcome to stop by or call the Reference Desk to be added to a wait list (845)294-6606 ext. 106.
Browsing
Browsing for Cookbooks at
The Goshen Public Library
Cookbooks are shelved in the Non-Fiction section between 641.5 and 642. Here is how they are arranged:
641.5 – General cookbooks
641.59 – Cookbooks by country or region
For example:
641.595 Vietnamese, Thai, Singapore
641.6 – Specific kinds of foods
For example:
641.7 - Specific processes and techniques
For example:
641.8 – Specific kinds of dishes
For example:
Cookbook Book Club Selections
Below are the titles, in order of discussion month, of the cookbooks the Cookbook club has reviewed, discussed, and sampled.
Past Cookbook Selections
Food52 Genius Recipes by ISBN: 9781607747970Publication Date: 2015-04-07December 2015's meeting.
This debut title from Food52 Works, a new imprint from Ten Speed Press, draws from Food52's James Beard Award-nominated Genius Recipes column, which features inventive recipes that rethink cooking tropes and, simply put, are nothing short of genius. [...]
Plenty More by ISBN: 9781607746218Publication Date: 2014-10-14February 2016's meeting:
The hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world's most beloved culinary talents. [...]
The Splendid Table's How to Eat Supper by ISBN: 9780307346711Publication Date: 2008-04-08March 2016's meeting (along with "How to Eat Weekends" byt he same author).
Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table’s How to Eat Supper one of the most engaging cookbooks of this or any other year. [...]
The Splendid Table's How to Eat Weekends by ISBN: 9780307590558Publication Date: 2011-09-20March 2016's meeting (along with "How to Eat Supper" by the same author).
In this enticing James Beard Award-nominated follow-up to their first book, Lynne Rossetto Kasper and Sally Swift, host and producer of "The Splendid Table" public radio show, celebrate Saturday and Sunday--those two days of the week when the pressure is off, time becomes your ally, and you get to slow down and dig into cooking in a different way. [...]
The Smitten Kitchen Cookbook by ISBN: 9780307595652Publication Date: 2012-10-30April 2016's meeting.
NATIONAL BESTSELLER Winner of the IACP Julia Child First Book Award ;Named one of Cooking Light magazine's Top 100 Cookbooks of the Last 25 Years The long-awaited cookbook by Deb Perelman of Smitten Kitchen--home cook, photographer, and celebrated food blogger. [...]
Tart It Up by ISBN: 9781845337193Publication Date: 2012-10-10May 2016's meeting:
From a 'proper' quiche Lorraine to an indulgent raspberry cheesecake pie, Eric Lanlard, bestselling author of Cake Boy, shares his secrets for creating great pies and tarts every time.[...]
Lidia's Commonsense Italian Cooking by ISBN: 9780385349444Publication Date: 2013-10-15June 2016's meeting:
In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from her TV show, she teaches us that a good dose of common sense is the key ingredient to a stellar meal.[...]
My Kitchen Year by ISBN: 9781400069989Publication Date: 2015-09-29July 2016's meeting:
NEW YORK TIMES BESTSELLER; NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR[ ...] In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen." My Kitchen Year follows the change of seasons--and Reichl's emotions--as she slowly heals through the simple pleasures of cooking. [...]
Rose Water and Orange Blossoms by ISBN: 9780762454860Publication Date: 2015-04-28August 2016's meeting:
Publishers Weekly's Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine.[...]
Jamie at Home by ISBN: 9781401322427Publication Date: 2008-09-16September 2016's Meeting:
Home is where the heart is . . . This book is very close to my heart. It's about no-nonsense, simple cooking with great flavors all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly . . . my vegetable patch! I came to realize last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside you'll find over one hundred new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!
River Cottage Veg by ISBN: 9781607744726Publication Date: 2013-05-14A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. In this lavishly illustrated cookbook, you'll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables--from delicate springtime asparagus to wintry root vegetables--permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.
Brunch at Bobby's by ISBN: 9780385345897Publication Date: 2015-09-29"Known for his skills at the grill, since 2010 Bobby Flay has also been sharing his other passion with television viewers: brunch. In Brunch @ Bobby's, he includes recipes for his all-time favorite breakfasts. Starting with the lip-smacking cocktails we have come to expect from Bobbyualong with spiked and virgin, hot and iced coffees and teasuhe then works his way through eggs; pancakes, waffles, and french toast (including flavored syrups and spreads); pastries (a first for Bobby) and breads; salads and sandwiches; and side dishes all in signature fashion. Eggs Benedict head to the Gulf Coast for an upgrade, served atop homemade johnnycakes and crab cakes with Old Bay hollandaise sauce. Pancakes get a double dose of chocolate before being drowned in salted caramel sauce. English popovers come stateside when made with cracked black pepper and Vermont cheddar. And salmon definitely benefits from a bright and crunchy Brussels sprout-apple slaw. Pull up a seat at the table, grab a glass, and enjoy the Sangria Sunrise! This is how Bobby does brunch."
Martha Stewart's Hors d'Oeuvres Handbook by ISBN: 9780609603109Publication Date: 1999-03-30No one knows better how to give a party than Martha Stewart--and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host. It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and innovative preparations all presented with an unsurpassed eye for beauty. In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas--Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style--chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example--or deliciously decadent dips for crudités and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests. Reflecting Martha's favorite way to entertain now--informal and relaxed--there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne. Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered--tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.
Essential Emeril by ISBN: 9780848744786Publication Date: 2015-10-06"Thinking back on all of the wonderful people I have learned from and the dishes I have made over the years, I knew that I had to get them all down in one place. This book is it." - Emeril Lagasse In his most personal cookbook yet, legendary chef Emeril Lagasse presents his favorite recipes, best-kept cooking secrets, and behind-the-scenes stories from his life in the kitchen. Discover more than 130 iconic dishes - from Praline-Cayenne Bacon and Lemon-Garlic Crusted Cauliflower to Roasted Portuguese Pork Loin With Homemade Pimenta Moida and Emeril's famous Banana Cream Pie - each tested and perfected for today's home cook. More than just a recipe collection, Essential Emeril is a resource you'll turn back to again and again, packed with valuable tips, lessons on technique, and expert advice on everything from stocking your pantry to creating the perfect cheese board. Emeril remains at your elbow throughout, offering step-by-step photo tutorials to ensure flawless, flavorful results. Anecdotes reveal the inspiration behind each recipe, with cameos from A-list names including Mario Batali, Roy Choi, and Nobu Matsuhira, alongside memories of family, friends, and early influences such as Julia Child and Charlie Trotter. Gorgeously photographed and imbued with his signature warmth, Essential Emeril is an intimate portrait of the original top chef.
Cooking for Jeffrey by ISBN: 9780307464897Publication Date: 2016-10-25For America's bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves--and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food. Ina's most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey's many years together. There are traditional dishes that she's updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You'll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there's something everyone will enjoy. From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.
More Mexican Everyday by RIck Bayless
More Mexican Everyday by ISBN: 9780393081145Publication Date: 2015-04-27Rick Bayless transformed America's understanding of Mexican cuisine with his Mexican Everyday. Now, ten years later, Rick returns with an all-new collection of uniquely flavorful recipes, each one the product of his evolution as a chef and champion of local, seasonal ingredients. More Mexican Everyday teaches home cooks how to build tasty meals with a few ingredients in a short amount of time. Cooking Mexican couldn’t be easier, or more delicious. Rick generously reveals the secrets of his dishes—the salsas and seasonings, mojos and adobos he employs again and again to impart soul-satisfying flavor. He explains fully the classic techniques that create so many much-beloved Mexican meals, from tacos and enchiladas to pozole and mole. Home cooks under his guidance will be led confidently to making these their go-to recipes night after night. "Everyday" Mexican also means simplicity, so Rick dedicates individual chapters to illustrate skillful use of the slow cooker and the rice cooker. Also included are a special variation of the classic chicken-and-rice pairing, Arroz con Pollo, with an herby green seasoning, and an addictive roasted tomatillo salsa that’s flavored with the same red chile seasoning brushed on his lush Grilled Red-Chile Ribs. Rick loves to highlight the use of seasonal, diverse vegetables. The heart of this cookbook is devoted to modern creations that range from a J#65533;cama-Beet Salad inspired by Mexico’s classic Christmas Eve salad to a sweet-and-tangy butternut braise. Rick's flexible imagination also transforms breakfast into a meal for any hour. His Open-Face Red Chile–Chard Omelet is as great for Wednesday night dinner as it is for Sunday brunch. Not to be forgotten is Rick's array of show-stopping desserts, among them Mexican Chocolate–Pumpkin Seed Cake and Fresh Fruit with 24-Hour Cajeta and Bitter Chocolate. In all his recipes, Rick carefully guides you through every step, suggesting ways to invent, adapt, and simplify without sacrificing flavor. More Mexican Everyday invites you into Rick's creative kitchen to enliven the way you cook and eat with friends and family.
Giada's Kitchen by ISBN: 9780307346599Publication Date: 2008-09-30She’s taught us every facet of Italian cooking—from traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier versions that don’t weigh us down. Now the Food Network star and bestselling author of Everyday Pasta, Giada De Laurentiis, takes us down a new path, sharing her love of food with clean, vibrant, simple flavors and bursts of bright colors that look as beautiful on the plate as they are delicious. Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you’ll also find updated twists on classic trattoria favorites—California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn’t you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let’s not forget dessert. After all, what’s not to adore about little doughnuts dipped in chocolate sauce? Ranging from soups and snacks to easy entrées and elegant dinner-party fare, Giada’s recipes are perfect for any day of the week. And for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs). With something to please everyone at your table, Giada’s Kitchen deliciously demonstrates why Giada De Laurentiis has become America’s best-loved Italian cook. Italy meets California In Giada De Laurentiis’s collection of 100 new recipes, she focuses on fresh ingredients, simple preparation, and bright flavors. Anyone who wants to indulge in the pleasures of Italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Giada’s recipes satisfy both our desire to eat with gusto and to feel good about what we eat.
At Home with Madhur Jaffrey
At Home with Madhur Jaffrey by ISBN: 9780307268242Publication Date: 2010-10-19For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking. • First, she tantalizes us with bite-size delights to snack on with drinks or tea. • A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves. • Fish and seafood are transformed by simple rubs and sauces and new ways of cooking. • A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut. • There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises. • There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments. • At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures. Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.
Deep Run Roots: Stories and Recipes from my Corner of the South, by Vivian Howard
Deep Run Roots by ISBN: 9780316381109Publication Date: 2016-10-04THE NEW YORK TIMES BESTSELLER Vivian Howard, star of PBS's A CHEF'S LIFE, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level--from beginners to confident cooks--DEEP RUN ROOTS features time-honored simple preparations, extraordinary meals from her acclaimed restaurant Chef and the Farmer, and recipes that bring new traditions to life. Home cooks will find photographs for every single recipe. As much a storybook as it is a cookbook, DEEP RUN ROOTS imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the old ways of preserving food. DEEP RUN ROOTS is the result of those years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include: Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon, Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie, Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie, And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks. --- Interior photographs by Rex Miller. Jacket photograph by Stacey Van Berkel Photography. Illustrations by Tatsuro Kiuchi.
Heart and Soul in the Kitchen, by Jacques Pepin
Jacques Pépin Heart and Soul in the Kitchen by ISBN: 9780544301986Publication Date: 2015-10-06In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques P#65533;pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffl#65533;s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
Herbivoracious: a flavor revolution with 150 vibrant and original vegetarian recipes, by Michael Natkin
Herbivoracious by ISBN: 9781558327450Publication Date: 2012-05-01Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. Michael Natkin, creator of the wildly popular Herbivoracious.com, indisputably fits both of those descriptions. In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. This is sophisticated, grown-up meatless cooking, the kind you can serve to company - even when your guests are dedicated meat-eaters.An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. A third of the book is taken up with hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes.Natkin, a vegetarian himself, provides lots of advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.
Pies and Tarts, by the Culinary Institute of America
Pies and Tarts by ISBN: 9780470873595Publication Date: 2014-03-11The Culinary Institute of America's irresistible new collection of gold-standard pie and tart recipes. With easy-to-follow instructions, stunning photography, and more than 150 can't-fail recipes,Pies and Tarts packs the expertise of America's top cooking school into one comprehensive, must-have collection.Pies and Tarts features all the beloved classics you'll want to make again and again--apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. But don't stop there--you'll want to try every outstanding recipe, including crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. A chapter on savory dishes such as pot pies, empanadas, and quiches offers brilliant new options for entertaining or family dinners. Whether you're an expert baker looking to perfect your craft or a novice seeking to master the basics,Pies and Tarts is sure to become one of your most treasured volumes.
The Pioneer Woman Cooks Dinnertime, by Ree Drummond
The Pioneer Woman Cooks - Dinnertime by ISBN: 9780062225245Publication Date: 2015-10-20THERE S NO TIME LIKE DINNERTIME Oh, don t get me wrong. I adore breakfast. I love lunch But dinnertime definitely tops them all. It s the time of day when we reunite with our sweeties, our kids, our friends, our parents . . . and catch up on the events of the day over something mouthwatering and delicious. Dinnertime anchors us, nourishes us, and reassures us. It s the greatest meal of the day The Pioneer Woman Cooks: Dinnertime is a beloved collection of all the scrumptious supper recipes that make their way through my kitchen in regular rotation, from main dish salads to satisfying soups to hearty casseroles to comfort food classics . . . and everything in between. I lay out all the different ways I tackle dinner in my house, from super-quick 16-Minute Meals to make-ahead Freezer Food to irresistible pastas and a bundle of brand-new favorites of my crew. You ll want to immediately dive into surefire hits like Tomato Soup with Parmesan Croutons, Buffalo Chicken Salad, Baked Ziti, and Shrimp Scampi. But just wait till you try the Cashew Chicken, French Dip Sandwiches, Chicken Marsala, and Beef Stroganoff. And don t even get me started on the Tomato Tart, Chicken with Mustard Cream Sauce, and Pan-Fried Pork Chops. You ll have a very tough time deciding on a favorite To take away the guesswork, I made sure to include all the step-by-step recipe photos I love to share, and I packed as much deliciousness into each chapter as possible. My hope is that you will turn to this book regularly to solve your dinnertime dilemmas, and that you will use these recipes to feed your family time and time again. The more stains, smudges, and smears on the pages, the better Enjoy dinnertime in your household, friends "
Dorie's Cookies, by Dorie Greenspan
Dorie's Cookies by ISBN: 9780547614847Publication Date: 2016-10-25James Beard Award-winner for Best Baking and Dessert Book 2017 All-new collection from a "revered icon" and "culinary guru" (New York Times). Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them--until now. To merit her "three purple stars of approval," every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies--raisins, dried apples, dried cranberries, and oats-- while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America's favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?
Simply Nigella, by Nigella Lawson
Simply Nigella by ISBN: 9781250073754Publication Date: 2015-11-03"Part of the balance of life lies in understanding that different days require different ways of eating . . ." Whatever the occasion, food-in the making and the eating-should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives with recipes that are uncomplicated and relaxed yet always satisfying. From quick and calm workday dinners (Miso Salmon; Cauliflower & Cashew Nut Curry) to stress-free ideas when feeding a crowd (Chicken Traybake with Bitter Orange & Fennel) to the instant joy of bowlfood for cozy nights on the sofa (Thai Noodles with Cinnamon and Shrimp), here is food guaranteed to make everyone feel good. Whether you need to create some breathing space at the end of a long week (Asian-Flavored Short Ribs), indulge in a sweet treat (Lemon Pavlova; Chocolate Chip Cookie Dough Pots), or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella's new cookbook is filled with recipes destined to become firm favorites. Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift.
Sara Moulton's Home Cooking 101, by Sara Moulton
Sara Moulton's Home Cooking 101 by ISBN: 0848744411Publication Date: 2016-03-08The ultimate everyday cookbook you'll turn to again and again. Like her mentor Julia Child, Sara Moulton believes that with the right guidance anyone can become a good cook. After all, great home cooking is in the details. Having the proper tools, understanding temperature and cooking time, and knowing how to balance flavors are simple skills that elevate everyday meals. In Sara Moulton's Home Cooking 101, Sara teaches readers how to a make good dish taste even better. This invaluable guide is packed with essential techniques, expert tips, and practical advice to sharpen your sense of taste and cultivate confidence in the kitchen. With wit and wisdom, Sara guide readers through the fundamentals, then offers 150 hit recipes to illustrate, step-by-step, the time-tested methods that make each so delicious. You'll learn to navigate your stove, season like a pro, and add umami to a dish while discovering new ideas for weeknight dinners. A stellar cast of guest chefs - including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Joanne Chang, and Marc Vetri - also contribute favorite recipes and in-depth lessons on everything from successful stir-frying to choosing the right steaks. Approachable for beginners and inspiring for home cooks of all levels, this is a cookbook you'll want to keep handy on your kitchen shelf.
The Beekman 1802 Heirloom Cookbook, by Brent Ridge and Josh Kilmer-Purcell
The Beekman 1802 Heirloom Cookbook by ISBN: 9781402787096Publication Date: 2011-10-04Welcome to Beekman 1802, in Sharon Springs, NY--the historic home of The Fabulous Beekman Boys, Josh Kilmer-Purcell and Brent Ridge. Josh and Brent star in the popular show on Planet Green TV, and they have built a worldwide reputation for their goat's milk soaps and superb, artisanal Blaak cheese. Together, Josh and Brent have created a gorgeous cookbook that is “heirloom” in every sense of the word: they showcase heirloom fruits and vegetables; offer delicious heirloom recipes from farm, family, and friends; and include a section in the back of each chapter so you can personalize the book with your own treasured recipes--and create a unique keepsake to hand down to your family. From springtime pea pod risotto and summery strawberry shortcake to quick braised collards in autumn and yummy chicken 'n' dumplings for a snowy winter's day, this is simple yet luscious farm-fresh fare that everyone will love.
The Beekman 1802 Heirloom Vegetable Cookbook, by Brent Ridge and Josh Kilmer-Purcell
The Beekman 1802 Heirloom Vegetable Cookbook by ISBN: 9781609615758Publication Date: 2014-05-13When Josh Kilmer-Purcell and Brent Ridge abandoned the big city for a goat farm, what started as a personal inquiry into natural living and reconnecting with the earth exploded into a wildly successful enterprise, Beekman 1802, named after their historic home. World-renowned for its handcrafted goat's milk soaps and artisanal Blaak cheese, the organic lifestyle brand now has taken over the Beekman gardens as well. The Beekman 1802 Heirloom Vegetable Cookbook is a delectable yearlong trip through the Beekman vegetable bounty and is packed with simple, delicious, and seasonal vegetable-forward recipes that will have readers counting down the months to green shoots every year. Readers will find a stunning package featuring tomato jam and refrigerator dilly beans; salt-roasted new potatoes and corn cake stacks with arugula and Cheddar; marinated hangar steak and lima bean salad and grilled beets with ricotta, watercress, and almonds; and much more. With more than 90,000 Facebook fans and almost 20,000 Twitter followers who follow their every move, the Beekmans are fast becoming a household name that immediately conjures up on-trend images of vintage country, upscale Americana. The Beekman 1802 Heirloom Vegetable Cookbook is fresh, informal, and vegetable-forward rather than vegetarian: omnivores welcome, and suitable for everyone.
A Seat at the Table: Recipes to Nourish Your Family Friends, and Community, by Brent Ridge and Josh Kilmer-Purcell
Beekman 1802: a Seat at the Table by ISBN: 9780544850217Publication Date: 2017-09-05From the beloved founders of Beekman 1802, more than 115 seasonal recipes for enjoying and sharing with those you love Beekman 1802: A Seat at the Table is Brent Ridge and Josh Kilmer-Purcell's most personal cookbook yet, built on food that became a part of the authors' move from New York City to Sharon Springs, New York--population 500. Based on the tradition of food at the center of community, more than 115 recipes embody the traditional story of stone soup, in which everyone brings together their small piece to the pot to create something much greater than its parts. With recipes organized by season and interwoven with menus, bios of the creative individuals who are part of the authors' small-town community, and tips and tricks for making the varied dishes, readers will turn to the book again and again to nourish their own communities. Whether roasting a turkey for a November Friendsgiving, pulling out some frozen-in-season Zucchini Blossom Squares for last-minute holiday guests, enjoying fresh pea pesto and crostini for a springtime supper, orquick-pickling a summer garden surplus, there will always be a seat at the table.
Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party, by Lidia Bastianich
Lidia's Celebrate Like an Italian by ISBN: 9780385349482Publication Date: 2017-10-17The beloved TV chef offers the only cookbook you'll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian flavor. No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"
THe Moosewood Restaurant Table, by the Moosewood Collective
The Moosewood Restaurant Table by ISBN: 9781250074331Publication Date: 2017-09-26"It's Moosewood's world. We're just eating in it." --Christine Muhlke,The New York Times The creators of America's beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-before-published recipes. With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say "We've gotten to know our customers and readers pretty well... their curiosity and culinary IQ have grown exponentially...We've been on some adventures developing this book..." Indeed, they have, working with some less common fruits and vegetablesthat you might find in your CSA, like Romanesco broccoli and watermelon radishes. They've begun cooking with a wider variety of grains like freekeh and millet. All this experimentation has led them to some great new recipes: Two Potato Tomato Curry Cashew-Crusted Chickpea Burgers Cuban Picadillo with Tofu Pot Pies for Autumn Winter and Spring Butternut Latkes Jamaican Jerk Tempeh Patties and plenty more. Of course, a Moosewood cookbook wouldn't be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.
Cravings, by Chrissy Teigen
Cravings by ISBN: 9781101903919Publication Date: 2016-02-23Maybe she's on a photo shoot in Zanzibar. Maybe she's making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too. For years, she's been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John's famous fried chicken with spicy honey butter to her mom's Thai classics. Salty, spicy, saucy, and fun as sin (that's the food, but that's Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You'll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.
Dinner, by Melissa Clark
Dinner by ISBN: 9780553448238Publication Date: 2017-03-07From Melissa Clark, the New York Timesbestselling author and one of the most beloved food and recipe writers of our generation, comes a comprehensive and practical cookbook. With more than 250 all new recipes and abundant four-color photography, these inherently simple recipes make for the kind of easy cooking that can turn anyone into a better and more confident cook. Dinneris all about options- inventive, unfussy food with unexpected flavor (and plenty of make ahead ideas, too)- a sheetpan chicken laced with spicy harissa; burgers amped with chorizo; curried lentils with poached eggs, to name a few. Here, too, are easy flourishes that make dinner exceptional- stirring charred lemon into pasta, tossing a Caesar-like dressing on a grain bowl, adding fresh ricotta and demerara sugar to stovetop mac and cheese; lavishing a dollop of chili paste just about anywhere. Clark's mission is to help anyone-whether a novice with just a single pan or the experienced (and, perhaps jaded) home cook, figure out what to make any night of the week, without settling on fallbacks. Each recipe in this book is meant to bedinner-one fantastic dish that is so satisfying and flavor-forward it can stand alone or sit with just a little something else, such as green beans with caper vinaigrette, a citrus salad with olives, coconut rice, or skillet brown butter cornbread. Or maybe all you need is some baguette and the simplest green salad. Dinnerhas the range and authority-and the author's trademark warmth-of an instant classic.
New German Cooking, by Jeremy & Jessica Nolan
New German Cooking by ISBN: 9781452128061Publication Date: 2015-01-27Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way--the recipes in German Cooking Now are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide.
Dinner Pies, by Ken Haedrich
Dinner Pies by ISBN: 9781558328518Publication Date: 2015-10-27Dinner Pies includes 100 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern - recipes for classics including cottage pie, shepard's pie and a best-ever chicken pot pie. But, as a world-eater and expert baker, Haedrich doesn't stop there. The remaining recipes span a variety of diverse cuisines, including French, Italian, Mexican, Spanish, Scandinavian, Middle Eastern and South African savory pies, among others.
Baking Bible, by Rose Levy Beranbaum
The Baking Bible by ISBN: 9781118338612Publication Date: 2014-10-28The latest and most comprehensive baking book yet from best-selling author and "diva of desserts" Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for Baking Legendary baker Rose Levy Beranbaum is back with her most extensive "bible" yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose's passion and expertise in every category of baking. As is to be expected from the woman who's been called "the most meticulous cook who ever lived," each sumptuous recipe is truly foolproof--with detail-oriented instructions that eliminateguesswork, "plan-aheads," ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.
The Home Cook, by Alex Guarnaschelli
The Home Cook by ISBN: 9780307956583Publication Date: 2017-09-26The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. For Alex Guarnaschelli--whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century--a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents' Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
The Chinese Takeout Cookbook, by Diana Kuan
Chinese Takeout Cookbook by ISBN: 9780345529121Publication Date: 2012-12-11America's love affair with Chinese food dates back more than a century. Today, such dishes as General Tso's Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right? But what if you didn't have to eat your favorites out of a container? In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes--appetizers, main courses, noodle and rice dishes, and desserts--all easy-to-prepare and MSG-free. Plus you'll discover how to * stock your pantry with ingredients you can find at your local supermarket * season and master a wok for all your Chinese cooking needs * prepare the flavor trifecta of Chinese cuisine--ginger, garlic, and scallions * wrap egg rolls, dumplings, and wontons like a pro * steam fish to perfection every time * create vegetarian variations that will please everyone's palate * whip up delectable sweet treats in time for the Chinese New Year The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let's get cooking! Here for the first time--in one fun, easy, and tasty collection--are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen: * Cold Sesame Noodles * Kung Pao Chicken * Classic Barbecue Spareribs * Beef Chow Fun * Homemade Chili Oil * Hot and Sour Soup * Chinatown Roast Duck * Moo Shu Pork * Dry-Fried String Beans * Black Sesame Ice Cream * And of course, perfectly fried Pork and Shrimp Egg Rolls! "Diana Kuan chronicles America's love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!"--Patricia Tanumihardja, author of The Asian Grandmothers Cookbook
Giada's Italy, by Giada de Laurentis
Giada's Italy by ISBN: 9780307987228Publication Date: 2018-03-27With photos shot on location around her native Rome, Giada's latest book--a New York Times bestseller--is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America's most beloved Italian chef. America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, Giada's Italy is a stunning celebration of Italy's flavors as only Giada could present them.
Bring It! by Ali Rosen
Bring It! by ISBN: 9780762462728Publication Date: 2018-03-13Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste! The word "potluck" may inspire memories of church dinners and mystery covered dishes. But today's potlucks are essentially outsourced dinner parties, which make gathering around a shared table a cinch. Inside Bring It!, you will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion. Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include: · Pimento Cheese and Crab Dip · Snap Pea Salad with Parmesan and Bacon · Pistachio and Anchovy Pasta · Short Ribs with Quick Pickled Shallots · S'mores Bars Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.
Half Baked Harvest, by Tieghan Gererd
Half Baked Harvest Cookbook by ISBN: 9780553496390Publication Date: 2017-09-12Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe. Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking--at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan's barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it's molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.
Vegetable Harvest, by Patricia Wells
Vegetable Harvest by ISBN: 9780060752446Publication Date: 2007-04-10The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence. No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. In addition, there are charming profiles of French farmers, home gardeners, and cooks, with sixty-five stunning color photographs. From arugula to zucchini, Patricia offers up a wealth of dishes that incorporate vegetables, herbs, nuts, legumes, and fruits fresh from the garden. And her recipes aren't limited to summer's bounty--there are plenty for fall squash and winter potatoes, too. The recipes in Vegetable Harvest include everything from appetizers, soups, and salads, to meats, poultry, and pasta. There are classics like Spicy Butternut Squash Soup, Roast Leg of Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well as innovative new dishes that are sure to become time-honored favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers, and Cr#65533;me Fra#65533;che, Tomato and Strawberry Gazpacho, and Zucchini Blossoms Stuffed with Goat Cheese and Basil. To finish your meal with a flourish, there are decadent, fruity desserts like Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a chapter on pantry staples that includes Patricia's recipes for Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce. And while Patricia's wonderful dishes sound sinful, they are in fact quite healthful, low in fat and calories; nutritional information is given for each recipe. With Vegetable Harvest, you'll be eating the best nature has to offer--fresh, flavorful produce--all year round.
Ottolenghi Simple, by Yotam Ottolenghi
Ottolenghi Simple by ISBN: 9781607749165Publication Date: 2018-10-16A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
Cookbook Club Sampled Recipes
Food 52 Genius Recipes - Sampled Recipes
Basic Hummus, p. 36 - Simple and delicious.
One-Ingredient Whole Grain Crackers, p. 37 - The ultimate in simple recipes!
Raised Waffles, p. 29 - Delicate and crisp.
Mushroom Bourguignon, p. 147 - A rich and hearty vegetarian dish.
Dense Chocolate Loaf Cake, p. 218 - Moist and delicious.
Plenty More - Sampled Recipes
Steamed Eggplant with Sesame and Green Onion, p. 40 - A lovely Japanese inspired preparation The marinade would be useful in other dishes as well.
How to Eat Supper - Sampled Recipes
Almond Chutney Chicken in Lettuce Roll-Ups, p. 113. (Katie Edson) Good, nice for a party.
Provencal Tuna Salad, p. 18 - A nice change from mayonaise based preparations. Good for summer, served on a green salad.
Plumped Ginger-Caramel Shrimp, p. 227 - Delicious and unusual preparation. Serve with ginger rice.
The Smitten Kitchen - Sampled Recipes
Wild Mushroom Tart, p. 95 -This was a big hit. Would be perfect as a light meal with a salad, or as an elegant started to a holiday dinner.
Sweet Peas and Shells Alfredo, p. 121 - Creamy and comforting.
Buttered Popcorn Cookies, p. 195 - Unusual and delicious.
Tart it Up! - Sampled Recipes
Belgian Endive and Prosciutto Tart, p. 40. Creamy and different. Beautiful presentation.
Roasted Red Pepper and Goat Cheese Tart, p.54 - The goat cheese cuts through the sweetness of the onions and red peppers.
Banana and Rum Pie, p. 133 - Classic combination of flavors. Very rich.
Lidia's Commonsense Italian Cooking - Sampled Recipes
Can't remember what I made. It was not memorable or worthy of making again (Katie Edson).
Squash and Ricotta Tart, p. 27 - Used half the sugar called for and it was still too sweet. Would cut the sugar still more and use basil instead of fresh mint.
Genovese Focaccia, p. 32 - Delicious. Would be great for sandwiches.
My Kitchen Year - Sampled Recipes
Gingered Applesauce Cake Glazed with Caramel: page 93. Katie Edson - so yummy! A recipe to make again and again.
Longchamps Rice Pudding with Raisins, - Everyone enjoyed this.
Lemon Pudding Cake, p. 165 - Very easy and delicious.
James Beard's Tomato Pie, - Ripe summer tomatoes are a must!
Corn Pudding - A great side dish or simple dinner. Would also be good for breakfast!
Rose Water and Orange Blossoms - Sampled Recipes
Mujadara with Crispy Onions, p.139 - Delicious, complex flavor from simple ingredients.
Freekah with Tomato and Chickpeas, p. 141. Very nice alternative to the standard rice or pasta side.
Cabbage Rolls in Tomato Broth with Rice Stuffing, pp. 88-89 - Used Swiss chard instead of cabbage. Very tasty! Recipes for other fillings are also given.
Hushweh (Chicken Rice Pilaf with Butter Toasted Almonds), pp. 124-125 - Lebanese comfort food. Delicious and substantial.
Jamie at Home - Sampled Recipes
Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes, p. 189 - Very flavorful and easy.
Summer Tomato Pasta, p. 235 - A simple summer salad. Fresh herbs are essential.
Blackberry and Apple Pie, p.348 - Yummy!
Superb Squash Soup with the Best Parmesan Croutons, p. 361 - Our sample was made with fresh pumpkin and was delicious.
River Cottage VEG - Sampled Recipes
Kale and Mushroom Lasagna, p.34 - A nice change from the tomato sauce based varieties.
Spinach, Penne and Cheese "Spouffle", p.43 - Penne turns this "spouffle" into a sustaining one-pot meal.
Sweet Potato and Peanut Gratin, p.63 - Peanut butter and lime add a satay-like flavor. An unusual and delicious combination.
Creamy Mushroom Soup, p.152 - Super creamy and tasty.
Pearled Barley Broth, p. 160 - Hearty and delicious. You won't miss the meat!
Pumpkin and Raisin Tea Loaf, p. 394 - Rich and sweet and made without butter or oil. Our sample was made with market fresh carrots and was perfect.
Brunch @ Bobby's - Sampled Recipes
Earl Grey Spritzer, p.34 - Refreshing served with seltzer. Would be even better with champagne!
Crumpets, p. 150 - Move over English muffins!
Calabrian Scrambled Eggs, p. 140 - Mixed with sopressata and cheese and topped with pesto - yummy!
Grape Focaccia, p. 161 - Worked up more like a pizza than a bread. Too much olive oil, but topping was very good. Liked Lidia's recipe better.
Biscuit Sticky Buns, p. 157 - A delicious and easier version of the breakfast classic.
Shoofly Muffins, p.174 - Perfect for those who like a sweet morning treat.
Martha Stewart's Hors D'Oeuvres Handbook - Sampled Recipes
Celeriac-Potato Pancakes with Apple-Onion Compote, - Subtly different from the usual potato-only pancake, Compote a nice change from traditional applesauce accompaniment. Sour cream is good too.
Escarole and Fontina Empanaditas - Escarole filling was verytasty. The empanada dough was flaky and delicious.
Chicken, Apple and Cheddar Empanaditas, p. 295 - Also very good. Nice combination of flavors.
Asian Meatballs on Snow Pea Picks, p. 344 - These were a big hit. Delicious and beautiful to look at!
Eggplant Crisps, p.255 - Perfect little bite, reminiscent of eggplant parmesan.
Essential Emeril - Sampled Recipes
Barbecue Shrimp and Jalapeno Biscuits, p. 51. Very spicy and flavorful. Biscuits, though easy to make, tasted complex and delicious.
Alden's Egg Drop Soup, p. 81 - Comforting, with chicken stock eggs and tofu.
Shrimp Stewfee, p.145 - A delicious and quicker etoufee.
Shredded Brussels Sprouts and Quinoa Salad, p. 227 - Great combination of flavors. Roasting the sprouts would add even more.
Love Potatoes, p. 202 - Just a few ingredients and long, slow cooking make for a delicious dish.
Bread Pudding with Macadamia Caramel Sauce, p. 283 - Rich and indulgent. The sauce would be wonderful on just about anything!
Summer Berry Crisp, p. 280 - Can be made all year round with frozen berries.
Scalloped Potatoes, (from the book: From Emeril's Kitchen) - Made with heavy cream, these may be the richest potatoes ever!
Julia Child: The Way to Cook - Sampled Recipes
Cream of Cauliflower Soup, made from Rice and Onion Soup Base, pp. 6 & 8 - Simple ingredients. Two different versions were made. Very simple changes altered the taste significantly.
Cream of Carrot Soup, p. 11 - Also made from the rice and onion soup base. Also very good.
Braised Whole Filet of Salmon in Wine and Aromatic Vegetables, p.85 - Very moist and flavorful.
Braised Cabbage Rolls with Ham and Bread Crumb Stuffing, pp.304 & 184 - Simple ingredients, simple preparation, great one pot meal.
Shrimp Quiche, p. 384 - Flaky pastry. Savory custard filling.
Crab Crepes, p. 405-6 - These make you remember why crepes were so popular, Deserve to be so again!
Chocolate Amaretti Truffles, p. 485 - Smooth, creamy and decadent!
Cooking for Jeffrey - Sampled Recipes
Butternut Squash & Ricotta Bruschettas, pp. 57-59 - Tasty appetizer. Ricotta is extra creamy.
16 Bean Pasts e Fagioli, p. 70 - Hearty and delicious.
Kasha Varnishkes, p. 147 - Great flavor from a few simple ingredients.
Vanilla Cream Cheese Pound Cake, pp. 208-209 - Moist and dense. Would be perfect with ice cream and/or fresh fruit or berries.
Apple Pie Bars, pp. 214-215 - Apple pie in a convenient bar form. Delicious!
Prune Armagnac Clafouti, p. 222 - Moist and delicious without being too sweet. Would be great for brunch.
Pecan Rum Raisin Ice Cream, pp. 228-229 - Creamy and decadent. The vanilla base would be a good alone or as a base for other flavors as well.
Limoncello Ricotta Cheesecake, pp. 232-233 - Smooth and creamy with a lovely light lemon flavor.
Fresh Peach Cobbler, pp. 335-336 - Served warm with vanilla ice cream. Delicious!
More Mexican Everyday - Sampled Recipes
Greens and Beans with Red Chile and Fresh Cheese, p.126. Green and fresh. Nice vegetarian taco filling.
Chipolte Meatballs, p.117. Spicy change from their Italian counterpart. Smaller meatballs would work as an appetizer. Most of us thought that a little less canned chipolte in the sauce would be more to our liking
Chipolte Rice with Shrimp, p. 260. Super tasty and super easy!
Mexican Chocolate-Pumpkin Seed Cake, p. 338. Moist and delicious.
Butternut-Pecan Muffins with Brown Sugar Crumble, p240. A delicious muffin. Besides adding rich flavor, the squash keeps the muffin nice and moist.
Coconut Bread Pudding, p. 351. This is a simple and delicious dish. The coconut milk adds just the right touch.
Giada's Kitchen - Sampled Recipes
Fresh Tomato and Goat Cheese Strata with Herb Oil, p. 16 - Fresh and bright tasting. As our cook said, "This is the way I like to eat at home!"
Olive Oil Muffins, p. 33 - Moist and not too sweet. The citrus is just right. Great for breakfast or with a cuppa later in the day.
Linguine and Prosciutto Frittatas, p. 62 - Yummy. Savory filling with slightly crisp pasta. Would be perfect, hot or cold, for breakfast, lunch or a snack.
Cantaloupe. Red Onion, and Walnut Salad, p. 72 - The popularity of this dish is attested to by the fact that it was chosen by three of our members to prepare! The contrast of peppery agugula, cool melon and crunchy walnuts is wonderful. Fresh citrus vinaigrette puts it over the top.
Mediterranean Farro Salad, p. 84 - As the description says, this is a hearty meal in a bowl. The mix of grain, vegetables and fresh vinaigrette is delicious and satisfying.
Eggplant Timbale, p. 106 - A true Southern Italian dish. Loaded with pasta, meat sauce, cheeses and peas, and encased in grilled eggplant - this is real comfort food.
At Home with Madhur Jaffrey - Sampled Recipes
Chickpeas for Nibbling - p. 11. These were easy to make and super tasty. They were great on their own and when mixed with the other dishes on our plates.
Red Lentil Curry Soup - p.33. Boil the lentils, saute the seasonings, then combine and blend. Soups don't get much simpler than this. Most important, it's delicious!
Beef or Lamb Jhal Faraizi - p. 137. A potato and meat hash with a little spice. Perfect for leftovers or made fresh with the meat of your choice. Another winning recipe!
South Indian-Style Green Beans - p. 147. Blanched and quickly stir-fried with simple Indian spices, these would be a nice accompaniment to any number of entrees.
Shrimp Biryani - p. 214. Every culture seems to have a shrimp and rice dish and this version with lemon, garlic and simple Indian spices, is a great one. All it needs is a vegetable or salad to round out the meal.
Yogurt Custard with Banana - pp. 276-7. A two ingredient custard flavored with cardamom and topped with bananas and brown sugar. Amazingly easy and good!
Verdict - This book surprised all of us. At first glance, the recipes were not especially inspiring, but their their genius lies in the simple techniques used and the complexity of flavor achieved from the combination of a few fairly common ingredients. All of us agreed that this sampling of recipes was one of our best ever, and that we would all want to make these recipes again and again!
Deep Run Roots - Sampled Recipes
Grandma Hill's Hoecakes - p. 29. Thin, crispy and savory.
Charred Spring Vegetables with Creamy Scallion Dressing and Hush Puppy Croutons - p. 32. Charred asparagus and scallion dressing were delicious, but the hush puppies fell apart upon frying.
Watermelon Tea - P. 89. Very refreshing and not too sweet.
Blueberry - Rosemary Breakfast Bread Pudding - p. 202. This is delicious and would be equally suitable for dessert - perhaps with a dollop of whipped cream! Although not called for, our club member toasted the bread slightly first.
Raw Corn and Cantaloupe Salad with Red Onion and Roasted Poblano - p. 233. This is a truly delicious and unusual combination of flavors. Our cook said she would like to try it with roasted corn next time.
Everyday Cucumbers - p. 246. The quintessential preparation for the abundance of cucumbers in a summer garden.
Cucumber Ginger Limeade - p. 247. Subtle and refreshing. Add gin or vodka for a more adult beverage!
BLT Dip - P. 276 .Hard to go wrong with a classic. This dish was made by two of our club members. One said she would have used less tarragon and the second said she would have reserved some of the dressing to serve on the side.
Squash and Fontina Casserole Pudding - p.347. This was very rich and tasty. The squash took longer to saute than the recipe indicated and also took longer in the oven to brown. Our cook said she would use less cheese in the future.
Pimento Cheese - p. 370. A southern classic. This was very good and would be great used as a filling for grilled cheese.
Basic Roasted Beets - p. 511. Roasting brings out the sweetness of the beets. Don't use the sugar if your beets are especially sweet.
Verdict: This book received mixed reviews. Visually, the book is beautiful and we liked the format - the arrangement of sections based on the main ingredient. We also liked the narratives that accompanied most dishes. As to the recipes themselves, Howard's combination of flavors are often unusual and always delicious. Some of us however, felt that several of the recipes were unclear or confusing. Regional differences in ingredients can also be problematic. As one of our club members found, all corn meal is not created equal! Over all however, this is a book that most of us will visit again.
Heart and Soul in the Kitchen - Sampled Recipes
Gougeres with Cheese - p. 26-27. These were easy to prepare and very tasty.
Shrimp Gougeres Provencal - p. 28. Great flavor. Fresh and light.
Tomato and Potato Salad with Mustard Dressing - p.76. A delicious and different summer salad.
Potatoes Rachel Ray - Rachel's version of Jacques melting potatoes. A great stovetop potato dish.
Peaches Marty - p. 370. Simple, elegant and scrumptious!
Verdict: We liked this book. The recipes were not overly complicated or fussy and the results were delicious. A user-friendly book to use again and again.
Herbivoracious - Samples Recipes
Chevre with Sauteed Grapes - p. 46. This was a lovely and unusual appetizer. Grapes lightly sauteed with fresh herbs to be served with chevre and toasted baguette slices. Our chef used mint and lavender blossoms - delicious!
Chickpea Fritters p.69 . These were crunchy and tasty. A sauce served on the side would be nice.
Brussells Sprouts and Apple Hash - p. 246. Two of our members chose this dish. Wonderful sweet/tart Fall flavors.
Stuffed and Baked Polenta - p.235 . This is a hearty, meal-in-one dish that would benefit from more seasoning. Perhaps some cheese in the polenta itself and more spice in the filling.
Verdict: Overall, we liked this book. The recipes are arranged nicely and are easy to follow and there are photos of almost every dish. We also liked that so many different cuisines were represented. All of us felt that we would use this book again.
Pies and Tarts - Sampled Recipes
Sour Cherry and Mixed Berry Pie - p. 96. Delicious! Our baker said she would purchase a pre-made crust next time.
Fudgy Walnut Brownie Pie - p. 220. A chocolate lovers dream! Brownies and pie all in one.
Crab and Chive Tart - p. 280. Easy and elegant. The addition of cornmeal to the crust gives a pleasant crunch.
Caramelized Onion and Goat Cheese Tart - p. 288. This was luscious. Great for brunch, lunch or and easy dinner.
Verdict; This beautifully illustrated book was a favorite of everyone. Very user friendly. Chock full of recipes for old standbys and soon-to-be new favorites. A book to refer to again and again.
Pioneer Woman Cooks Dinnertime - Sampled Recipes
Chicken Taco Salad - p. 54. This was a delicious salad, easily a meal in a bowl. The dressing is yummy.
Mediterranean Orzo Salad - p. 62. Two of our members made this salad. One thought the addition of chicken or shrimp would turn it into a great warm weather meal. The other thought that it need a punch of flavor, perhaps capers or a vinegar based dressing instead of lemon.
Hamburger Soup - p. 71. Simple, hearty and tasty.
Spinach Soup - p. 80. Lovely color and fresh flavor. Needed a touch more salt.
Butternut Squash Soup - p. 88. Another simple, easy and flavorful soup. Our member said she would make it again, perhaps adding some other vegetables to the basic recipe.
Black Bean Burgers - p. 149. Two of our members also made this recipe. They are hearty and delicious and should satisfy any carnivore.
Spicy Cauliflower Stir Fry - p.170. Cauliflower with an Asian touch. Very tasty. The seasonings would also work well with other vegetables.
Rice Pilaf - p. 320. A classic rice dish and a perfect side for a variety of menus.
Verdict: This is a very easy to use and colorful book. It offers step-by-step photos of the recipes, in various stages of preparation, and detailed directions. Intended for everyday use, many vegetarian dishes are included, as well as many Mexican and southwestern recipes. For those who are avid followers of Ree Drummond, photos of her ranch and family abound. Our club members generally like this book and many said they would use again.
Dorie's Cookies - Sampled Recipes
Classic Brownies - p. 33. Good, basic recipe.
Sweet Potato Pie Bars - p. 68. Delicious, easier version of pumpkin pie.
Two Bite, One Chip Cookies - p. 119. Tiny cookies with a hidden chocolate chip center. Perfect for the times you need just a little something!
Chocolate Chip Cookies - p. 125. Made with a combination of all-purpose and whole wheat flour. Our baker was not happy with these although the rest of us were not as critical!
Peanut Butter Change Ups - p. 152. These were made with a combination of peanut butter and chopped peanuts and the dough was dropped and not flattened as in traditional recipes. They were a big hit!
Chocolate Raspberry Thumbprints - p. 180. Made with a basic chocolate cookie dough, filled with raspberry jam and drizzled with chocolate, these are perfect for those who love the chocolate raspberry combination.
Gozinaki - p.239. Made with Walnuts,sugar and honey, these seemed more like a confection than a cookie.
Caramel Sugar Pufflets - p. 267. These were made with a sour cream puff dough that can be used for both sweet and savory cookies. They were very good.
Friendship Cookies - p. 270. These are Dorie's version of rugelach, filled with raisins, jam, nuts and chocolate and are very good.
World Peace Cookies - p. 335. Made with cocoa and bittersweet chocolate chips. A chocolate lovers dream!
Coconut Lime Sables - p. 341. These had a hint of lime and a touch of coconut, were not too sweet and were very good.
Crash-o-Cookies - p. 365. Oatmeal raisin cookies with chopped milk chocolate bits. Very good.
Cherry Chunkers - p. 368. Three kinds of chocolate, cocoa powder, bittersweet and milk, with cashews and dried cherries added in. Hard to miss with these!
Parmesan Gallettes - p. 424. Our only savory offering. These were simple and delicious. Great for an appetizer tray.
Sweet and Savory Cream Cheese Honey Nut Wafers - p. 447. Another basic cookie that can be made sweet or savory. Both were excellent, but our baker said that she would add more cheese to the savory version next time.
Verdict: Most of us really liked this book and were anxious to try other recipes. A few members said they preferred their traditional tried and true recipes and did not see themselves changing their holiday selections. If you're committed to your holiday cookie traditions, this would be a good book to try at another time of year.
Simply Nigella - Sampled Recipes
Black Rice Noodles with Ginger and Chili - p. 68. Very simple and tasty Asian fare. Our version was made with plain noodles as black rice noodles were not available. Our club member said she would add tahini to the dish if she made it again. This would be a great lunch or side dish.
Sweet Potato Macaroni and Cheese - pp. 79-80. This is a delicious dish! The sweet potato does not overpower, but blends beautifully with the cheeses.
Pasta Snails with Garlic Butter - p. 85. Nigella puts it best: "This is snails in garlic butter, only the snails are pasta". Yummy!
Slow-Cooker Cuban Black Beans - 214. These beans are not presoaked, but cooked from a dry state. Good in tacos or burritos and wrapped with sour cream, guacamole or cheese. Our club member felt these were a little bland and would have added more seasoning.
Soda Bread Rolls with Fennel Seeds and Cranberries - p. 388-389. These rolls get their subtle sweetness from the cranberries and fennel seeds, an unusual combination of flavors that is surprisingly good. Very easy to prepare. Would be good for breakfast or in a pre dinner bread basket with cheese.
Verdict: Generally, we liked this book. The recipes were simple to prepare, tasty, and often unusual. Many of our members felt that they would use this book again.
Sara Moulton's Home Cooking 101 - Sampled Recipes
Quick Tomato, Goat Cheese, and Fresh Herb Penne - p. 108. This would be a perfect summer meal when the tomatoes are at their best. The sauce is uncooked and combined in a bowl as the pasta is cooking. Tasty and easy!
Spicy Miso Chicken Wings - p. 130. This recipes is a little more labor intensive. The wings are marinated for a short time, fried twice, and tossed in the miso sauce, that is prepared separately. The results are worth is and the extra miso sauce would be delicious on other meats or fish.
Buffalo Chicken Nuggets - p. 132. Here's a tasty alternative to buffalo wings. Chicken tenders are cubed, seasoned, either baked or fried, and served with the classic accompaniments. Would make a great hors d'oeuvre.
Verdict: We liked this book. The recipes are unpretentious and not too fussy, with just enough of a twist to elevate them from mundane to special.
The Beekman 1802 Heirloom Cookbook
Sauteed Radishes - p. 32. Very simple and unusual preparation. Very good!
Blue Cheese Pizza with Caramelized Onion - p.101. This was a big hit. Creamy blue cheese , apples, and crunchy walnuts. A winning combination!
Caramelized Pear Bread Pudding - p. 121. This was also delicious. Hard to miss with bread pudding and pears!
The Beekman 1802 Heirloom Vegetable Cookbook
Savory Vegetable Bread Pudding - p. 234. A lovely side dish for the colder months. Would also make a great addition to a brunch table.
Vegetable Cream Cheese - p. 257. Take the time to chop your own vegetables. You'll never buy pre-made again!
A Seat at the Table
Crostini with Artichoke and Pea Pestos - pp. 138-139. These pestos make a nice change from the classic basil variety and could also be used to dress pasta.
Verdict: We liked all three of the Beekman books very much. They're beautiful to look at, the recipes are appealing and unfussy, and you'll find that you have most of the ingredients on hand or readily available. Everyone thought that they would use these books again.
Celebrate Like an Italian
Meatless Meatballs with Cheese and Quinoa - p. 48. Grated zucchini and lots of cheese are the basis for these tasty appetizers. They are served with a simple tomato sauce and can be eaten hot or at room temperature.
Italian Deviled Eggs - p. 49. There is no mayo in these deviled eggs, but there is plenty of flavor!
Herb Frittata Roll Ups - p. 51. Thin herb frittatas are spread with pesto, rolled and sliced. Yummy!
Crostata with Mushrooms and Onion - p. 76. Baked in puff pastry, this is perfect for as an appetizer or first course.
Lemon and Oregano Potatoes - p.183. These were simple and delicious!
Sausages and Apples - p. 304. Sausages, apples and onions - the perfect fall meal!
Fig and Hazelnut butter Cookies - p. 359. Like a thumbprint, but filled with fig jam and sprinkled with hazelnuts. These were delicious.
Verdict: We liked this book. We all found the recipes easy to follow and just detailed enough. All of us thought that we would use this book again.
THe Moosewood Restaurant Table
Stuffed Poblano Peppers - p. 179. These roasted peppers were stuffed with corn, cheese and rice. While most of us liked them, our chef claimed to liked his chicken stuffed version better!
Pineapple-Lime Glazed Tofu with Spicy Cucumber Salad - pp. 190-191. This recipe was a big hit. Sweet, salty, savory, spicy - the perfect introduction to tofu.
Persian Kuku - p. 192. This traditional Persian egg dish uses lots of fresh greens, herbs, and cheese. It can be served hot or at room temperature and would make a great dish for the brunch table.
Mushroom Barley Salad - p. 147. This hearty main dish salad is perfect for the winter months.
Lemon-Zucchini Cake with Thyme - p.363. Unlike the traditional spicy zucchini breads, this cake is light and lemony. Perfect for the summer.
Verdict: At one time the Moosewood cookbooks were the gold standard for healthy, vegetarian cooking. Today however, the market is flooded with every kind of vegan and vegetarian cookbook imaginable and the Moosewood books are no longer unique. Our members thought this book was okay, but most did not think that they would use it again.
Cravings, by Chrissy Teigen
Pull Apart Buttermilk Biscuits with Sausage Gravy - p. 32-33. While these were delicious, they are also pretty standard Southern fare. The addition of maple cream to brush the tops of the biscuits may make this recipe slightly different, but not much.
Roasted Tomato Soup - p. 43. Roasted roma tomatoes whirled in a blender with chicken broth, herbs and seasonings. Very good.
Buttermilk Squash Soup with Prosciutto Crisps - p. 48. Sauteed squash onion and garlic, mixed with chicken broth, cream and seasonings. The fried sage leaves and prosciutto crisps are a nice addition.
Chinese Chicken Salad with Crispy Wonton Skins - p. 67. The dressing for this salad was very tasty and could be used for other dishes. The fried wonton skins added a nice crunch.
Sour Cream and Broccoli Baked Potato Cakes - p. 99. These were very good. The name of the dish is deceiving, however, as the cakes are both pan fried and baked. The club member who prepared these thought that the method for preparing the potatoes was unnecessarily complicated.
Cheesy Jalapeno Bacon Cornbread - p. 93. This is a good recipe for those who do not like their cornbread too sweet. Because of the cream-style corn, grated cheese and bacon, the resulting dish is moist, a little dense and savory.
Shrimp Summer Rolls - p. 127. This are one of the healthier recipes in the book and the rolls were light and flavorful. Our chef, however, thought that they were far too labor intensive!
Frito Pie Bar ( Cheesy Guacamole, Fritos Corn Chips and John's Chili) p. 146 - 148. These are unusual recipes in that the guacamole calls for grated sharp cheddar cheese and the chili calls for chopped mushrooms. Both are very good , however, and it's hard to miss with a corn chip topping!
Super Tuna Melts - p. 228. A classic recipe with the addition of sweet pickle relish and sliced tomato.
Verdict: The comments about this book ranged from: "Interesting", "Irreverent & cheeky", to "Did not like the way she writes". There is not much new here. Most recipes are classics with the flavors punched up a little. Many are very rich and spicy. Almost all of our members did not think that they would use this book again. It's a visually appealing book though, and if you're into celebrity chefs, this book is worth a look.
Dinner: Changing the Game - sampled recipes
Ginger Pork Meatballs - p.101. These were very tasty and would also work well as a filling for pork dumplings. A spicy soy dipping sauce completes the recipe.
Roasted Sausage and Cauliflower - p.112. A sheet pan dinner, complete with a yogurt sauce. Different and very good.
Thai-Style Shrimp Balls - These were delicious and would be very good used a a filling for wontons. The dipping sauce was also excellent and could be used for other dishes. If using frozen shrimp, you might need to add a little cornstarch to the filling.
Lemony Pasta - p. 196. A quick and easy dinner dish. Pasta, chickpeas, herbs and lemon - pair with a salad for a complete meal.
Warm White Bean Salad - p.240. Warm beans tossed with cheese, pesto, lemon and almonds and served over arugula, make for another simple and tasty meal.
Sausage Polenta with Red Cabbage and Caraway - p. 296. A German inspired dish. Sauteed cabbage and sausages served over buttery polenta. Hearty and tasty.
Verdict: Most of our members thought that this book was too fussy and often called for unusual ingredients. The dishes prepared were all very good, however, and several of our members felt that they would definitely use the book again
New German Cooking - sampled recipes
Kohlrabi Salad with Black Garlic Sour Cream Dressing - p. 54. Our member substituted turnip for the kohlrabi and it was very good. The dressing would be great with other salads as well.
Green Bean Salad with White Beans, Tomatoes and Pine Nuts - p. 63. Great flavor and crunch.
Potato Salad and Cucumber Salad with dill vinaigrette - p. 65. This salad was a big hit with our members and library staff. The potatoes and cucumbers together were unusual and delicious.
Beef and Veal Meatballs with Lemon-Caper Cream Sauce - p. 124. Another great dish. The meatballs were tender and delicious and the lemony caper sauce elevated the dish to another level.
Cucumber and Dill Soup with Pumpernickel Crumbs - p. 72. It's hard to believe that the simple ingredients used here could create such a tasty and satisfying soup. This was a winner!
Roasted Brussells Sprouts with Smoked Sausage and Shallots - p. 155. A classic combination of flavors. Very good.
Potato and Sauerkraut Gratin - p. 157. Potatoes layered with sauerkraut, covered with heavy cream and baked until golden. Very rich and very good. Our cook said she would try half and half next time to lighten the dish a little. P.S. It was even better reheated the next day!
Verdict: This book was a big hit. All of the sampled recipes were delicious and there were even more to try. Almost all of our members felt the they would use the book again and again.
Dinner Pies - Sampled Recipes
Creamy Red Potato and Parmesan Tart - p.112. This tasty dish is very much like au gratin potatoes baked in pastry. The filling in fact, could be baked without the crust. This dish would travel well and could be served warm or at room temperature.
Savory Winter Vegetable Crisp - p. 116. This is a recipe for those who do not like to make pastry or do not have the time to prepare it. Ritz crackers and panko are used much the same way graham cracker crumbs for crust would be. A medley of vegetable are sauteed briefly and then baked between savory crumbs. A variety of vegetables and seasoning could be used to make this dish using what you have on hand.
Free-Form French Onion Tart, p. 134. The flavors of French onion soup baked in a crust! Could be served as an appetizer, or with a salad for a main course.
Fresh Corn Pudding Pie - This is essentially a thick corn pudding laced with sharp cheddar cheese and chopped green chilies, and baked in a cheddar cheese pastry. It is very good and the filling, baked by itself, would be a nice side dish for the Holidays. Unless you like your corn pudding very sweet, do not use the sugar that is called for. If you like spice, jalapenos could be substituted for the chilies. Frozen corn could also be used if fresh is not available.
Salmon, Smoked Cheddar, and Dill Quiche - p. 165. If you like smoked salmon, this dish is for you. Cream cheese and dill are the classic accompaniments and are used here. The smoked cheddar topping, enhances the smoky flavor. Very good!
Shepherd's Pie - p. 233. Unlike the classic recipe, this recipe calls for a bottom crust, as well as the mashed potato topping. The result is excellent and makes for a pie that can be served in wedges rather than by the spoonful!
Verdict: Most of our members liked this book. The recipes were tasty and comforting, although some were a bit time consuming. There were recipes for several different kinds of pastry, and suggestions for ways to alter the recipes or substitute ingredients. Most of our members felt that they would use this book again. If you like one dish meals and/or pies, this book is for you.
Baking BIble - Sampled Recipes
Blueberry Buckle - p. 6. Lightly sweetened and delicious. Serve as is or topped with whipped cream or ice cream. Perfect summer dessert.
Black and Blueberry Spoon Cake - p. 8. A variation of the previous recipe. Half the blueberries are replaced with a equal amount of blackberries. This made for a slightly tarter dessert. Both were delicious!
Cran-Raspberry Upside-Down Cake - p. 9. Tender butter cake topped with tart cranberries and raspberry preserves. Could be served as is, topped with whipped cream, or with the raspberry meringue the recipe of which is included. Would be nice around the holidays.
Cream Cheese Butter Cake - p. 15. Tender and moist, this delicious cake is made even more so with the addition of a tangy lemon curd buttercream topping. Delicious!
Honey Cake for a Sweet New Year - p. 26. Moist, not too sweet and deliciously spicy. Perfect for the holidays. Creme fraiche is the recommended topping.
Coconut Cupcakes with Milk Chocolate Ganache - p.73. Not your everyday cupcake, these tender and flavorful treats are topped with ganache. Chocolate and coconut - the perfect combination!
Irish Cream Scones - p. 179. Make with all cream and no butter, these scones are moist and delicious.
Verdict: We liked this book. The recipes sampled were delicious and the instructions were detailed and well organized. The book was comprehensive and included recipes for pastries, pies, breads and cookies as well as cakes.A great all-around baking book.
The Home Cook - Sampled Recipes
Spicy Roasted Peanut Dip - p.40. This crunchy, Asian inspired dip is served with crisp celery for even more crunch. It is flavorful and satisfying.
Spicy Blue Cheese Dip - p.42. This would be a delicious dip to serve with any fresh vegetable. It's creamy, tart and spicy. Our club member said that she would use a little less salt next time.
Creamiest of the Creamy Broccoli Soup - p. 63. The quality of the broccoli is paramount here. The broccoli used in this recipe did not sweeten with roasting and the result was a slightly bitter flavor.
Zucchini and Parmigiano-Reggiano Soup - p. 71. This is a light and flavorful soup that is very easy to make. Perfect for the summer when zucchini is plentiful.
White Mushrooms and Spinach - p. 162. The addition of garlic and Marsala make this classic combination a little more flavorful and hearty. As a side, this would stand up well to steak or a baked pasta dish. Very good.
Raspberry Creme Caramel - p. 274. This classic and delicious dessert is enlivened with the addition of fresh raspberries. Creamy and delicious!
My Cannoli Filling Rum Cake - p. 287. Yellow cake, moistened with rum glaze, layered with cannoli filling and topped with chocolate frosting. This slightly labor intensive dessert was delicious. Our club member chef thought that she would use her own recipe for yellow cake next time, but liked the filling very much.
Verdict: Most of us liked this book. The recipes included were an interesting mix of cuisines, were relatively unfussy and were easy to follow. The book was organized well, but the print was a little small. All in all. most felt that they would use this book again.
The Chinese Takeout Cookbook - Sampled Recipes
Cold Sesame Noodles - p.27. Noodles coated with a creamy, slightly spicy sauce and tossed with fresh cucumber, carrots and scallions for crunch. This tasty dish would be perfect in the summertime or anytime!
Classic Barbecued Spareribs - p. 33. These yummy ribs were crunchy, but tender, and were perfectly seasoned. Delicious!
Stir-Fried Sesame Chicken - p. 73. A lovely, simple stir-fried dish. Just enough spice in the sauce.
Pineapple Chicken - p. 80. The salty-sweet combination of pineapple and soy sauce is so delicious. It elevates this simple dish to something special.
Pepper Steak - p. 88. Another great dish. The steak was tender and the vegetables still a little crisp.
Sweet Chili Shrimp - Simple preparation. Delicious sauce!
Verdict: We loved this book! The recipes were easy to prepare and the ingredients were readily available. The dishes seemed fresher and much less oily than their classic takeout counterparts and all were delicious. Several of our members planned to purchase a copy of the book and all said that they would use it again.
Giada's Italy - Sampled Recipes
Candied Prosciutto - p. 30. Thinly sliced prosciutto is sprinkled with a mixture of sugar and spice and baked to a glazed crispiness. A perfect accompaniment for cocktails of an antipasto tray. Kid friendly as well.
Spicy Calabrian Shrimp - p. 41. Spicy and lemony, these easily prepared shrimp are oven baked. Serve as is for an appetizer, or over rice or pasta for a more substantial dish. Very tasty.
Flank Steak with Roasted Grapes and Mushrooms - p. 141. Simply prepared flank steak is topped with a sweet/savory mix of seasoned mushrooms and grapes. The topping is surprisingly tasty and elevates an otherwise everyday steak. Would make a great topping for crostini as well.
White Beans and Tuscan Kale - p. 236. This dish is a staple of most Italian homes. It can be served as is or dressed up in a variety of ways. This recipe makes for a tasty, but fairly standard version of the dish.
Marscapone Cannoli Cheesecake - p. 274. This is a truly delicious recipe. Marscapone and cream cheese make for a creamy, but not heavy filling, and Italian cherries make for a wonderful and easy topping. Our cook used a mix of anise and almond biscotti crumbs for the crust...yummy!
Verdict: We liked this book. It's visually beautiful and the recipes are delicious and easy to follow. All of our club members felt that they would use this book again.
Bring It! - Sampled Recipes
The Best Artichoke Dip - p. 57. This dip omits the usual spinach and concentrates on the artichoke. The result is a delicious, lemony and light dip, perfect for your favorite crunchy dippers.
Hash Brown Casserole - p. 98. While the flavor of this casserole was very good, our chef was very disappointed in its appearance. By this time six large potatoes were grated, they had oxidized into a grey mess. The result was very unappetizing.
Pistachio and Anchovy Pasta - p. 93. This was a very simple and very flavorful dish. Our cook added garlic to the recipe. Should be served warm, but room temperature is also very good.
Shepherd's Pie - p. 110. This was a very tasty version of a classic dish. Our chef made it with ground beef, but it can also be made with ground lamb. It's the perfect make-ahead or freezer dish.
Bacon Mushroom Quiche - p. 114. It's hard to go wrong with bacon, mushrooms, leeks and cheese. Easily transportable and good reheated or at room temperature.
Spice-Crusted Pork - p. 138. Made with pork tenderloin, this recipe keeps the meat moist and adds much needed flavor. Great served right away, at room temperature, or later on for sandwiches.
Sausage Jambalaya - p. 144. This streamlined version of the classic Cajun dish, is perfect as a make-ahead and the sausage not only adds rich flavor, but stands up well to reheating.
Spiced -Up Coleslaw - p. 166. This is an Asian inspired version of coleslaw. It's dressing is lighter than the traditional mayonnaise based dressings and less sweet. Our chef was not happy with this dish, but the rest of the club members liked it very much.
Farro with Charred Vegetables - p. 188. This is a very tasty and relatively simple grain and vegetable dish. Our chef thought that it needed a little extra punch of seasoning to spice it up.
S'mores Bars - p. 220. This was a hit. A graham cracker crust is topped with chocolate chips and mini marshmallows and then baked to melt together and brown. For Smore's lovers everywhere.
Verdict: This book had a lot going for it, clear and easily followed directions, simple and readily available ingredients, and suggestions for transporting and reheating. While some of the recipes we sampled were very good, a few of us felt the flavors of some of the dishes could have been punched up a little. Still, this is a good book to turn to if you need to bring a dish.
Half Baked Harvest - Sampled Recipes
Salted Brioche Cinnamon Rolls - p.36. These rolls had just the right amount of filling, were not too sweet, and were not dripping in caramel. The brown butter cream cheese frosting was delicious!
Pumpkin and Cauliflower Gratin with Fried Sage - p. 73. This is a lovely dish. The pumpkin just meldswith the cheese and cream and the result is savory and light.
Crunchy Roasted Broccoli with Toasted Bread Crumbs - p. 77. Roasted broccoli, kale and prosciutto are tossed with toasted sourdough breadcrumbs and seasonings, and toped with shavings of manchego cheese. Very tasty!
Caprese Quinoa Bake - p. 86. This dish replaces the usual pasta with quinoa. The result has all the goodness of a classic caprese/pasta dish without being heavy. Great for a gluten free diet.
Harissa Veggie Burgers - p. 220. These burgers are very flavorful. The Tahini peanut sauce is especially nice.
Thai Coconut Veggie Curry with Crunchy Chickpeas - This is a super tasty vegetable curry. You could easily alter or add to the assortment of vegetables, and chicken or seafood could also be added. The crunchy chickpeas are addictive!
Crispy Buffalo Quinoa Bites - p. 232. Three of our members made a variation this recipe. One with a blue cheese dipping sauce, one in a salad and one served in a flatbread.. All were very good!
Mom's Special K Bars - p. 280. It's hard to improve upon the classic peanut butter/chocolate combination, but the addition of Special K cereal for crunch does just that. Yummy!
Verdict: We liked this book. The recipes were unusual and unpretentious. All of the recipes that we sampled were very good, and all of our members said that they would probably use this book again.
Cooking in Goshen
Farmer's Market Information
The Market runs every Friday, 10am until 5pm until November 1 with the exception of Friday July 5. You can find us at the intersection of Main St and South Church Street.
