Cookery

This month LJ is proud to introduce new columnist Carrie Scarr, replacing Judith Sutton, who has retired after 21 years of excellent reviewing. Scarr is currently the assistant director at West Fargo P.L., ND, where her duties include collection development, training, updating the webpage, and technology liaison. When purchasing cookbooks for her library, she looks for clear recipes, uniqueness of topic and presentation, and the essence of the chef in the text. "To me, all cookbooks come down to presentation," says Scarr. "Whether it's oat bread or salmon chops with black truffles, recipes still need to be easy to follow, no matter how complicated the recipe actually is." One of her favorite culinary titles is Joanne Asala's Celtic Folklore Cooking (Llewellyn, 1998), which offers a wonderful mix of Celtic culture and accessible dishes.

Beranbaum, author of the James Beard Award-winning The Cake Bible, treats home bakers to another round of cake recipes, which vary from simple to complex and include plenty of tips and tricks to make every baker feel like a professional. Recipes are organized by butter and oil cakes, sponge cakes, mostly flourless cakes and cheesecakes, baby cakes, and wedding cakes. Fans of The Cake Bible will find more of the same here—cakes that are beautiful but intimidating for novices. For experienced bakers; beginners are better off with Martha Stewart's Baking Handbook or Nigella Lawson's How To Be a Domestic Goddess: Baking and the Art of Comfort Cooking. [The publisher says a supportive accompanying web site will feature step-by-step instructional videos.—Ed.]

The star of the original Japanese version of Iron Chef shows how easy Chinese cooking can be with step-by-step photos and over 60 simple recipes for delicious sides; quick meals and light lunches; creative concoctions; such Chinese classics as fried rice, soups, and seasonal stir fries; Chinese desserts; and 21st-century dishes. Adventurous cooks will be tempted by fruit dishes as Muscat Grapes with Chicken, Honey-Coated Fried Bananas, or Pork and Apple Fritters. A few ingredients—Chinese ham, dried shark fin, and fermented black beans—may be hard to find, but a list of online resources is included. Home cooks interested in exploring Chinese cookery but intimidated by complicated techniques will like this title.

Two sets of Southern siblings offer their takes on American and Southern cuisine, respectively. The Georgia-born sons of Food Network star Paula Deen give fans what they have come to expect in their mother's cookbooks (The Deen Family Cookbook): glossy photos, down-home cooking, and personality. Accessible recipes are organized by meat, poultry, fish, grilling, pasta and friends, crockpot cooking, main-course salads, Jack's favorites (kid food), and no-fuss desserts. From Shrimp 'n' Grits to Broiled Pesto Chicken with Cherry Tomatoes—there's plenty for cooks at all skill levels to enjoy here. Deen devotees will definitely want this. [Author tour; library marketing.]

South Carolina's Lees, whose first cookbook, The Lee Bros. Southern Cookbook, won the James Beard Award for Cookbook of the Year in 2007, offer a sophisticated take on traditional Southern fare, emphasizing fresh ingredients and quickness of preparation. Recipes—many include a brief history, and cooking time is noted—are divided into cocktails and coolers, snacks and appetizers, soups, salads and cold sides, hot dishes, main dishes, and desserts, with helpful notes throughout. The drink selections mix the traditional with the fun. Purple Jesus (the actual name!) refines the traditional college version—by using blackberries instead of Kool-Aid. Sure to appeal to the authors' fans, although it adds little to the plethora of Southern cookbooks already on the market. [19-city author tour.]

In her latest title (after Ciao Italia Slow and Easy and Ciao Italia Pronto!) Esposito, host of PBS's series Ciao Italia, presents an arsenal of 75 dishes that are quick to make, require only a few quality ingredients, and are full of flavor. Recipes for soups, pasta, sauces, meat, poultry, vegetables, salads, deserts, and menus are included. She also offers some of her chef's secrets and tips. Sure to appeal to both fans of the show and cooks looking for easy Italian recipes, although some readers could skip given the large number of Italian cookbooks already available.

James Beard Award winner Brennan (The Food and Flavors of Haute Provence) presents both traditional and creative party ideas—Cinco de Mayo, A Wedding to Remember, A Vegetarian Thanksgiving Feast—with 18 menus, divided by seasons. Recipes include decorating tips, cooking tips, table decorating photos, and recipe photos. For the winter season, Brennan suggests the Book Club Buffet—Chicken Salad Sandwiches with Cranberries and Almonds, Citrus Salad with Spicy Candied Walnuts, Butternut Squash Soup with Green Herbs, and Chocolate Brownies. Her lively recipes are sure to make any party the talk of the town! For larger collections.

Marks, who studied cooking from her Russian immigrant mother and grandmother, and freelance writer Carneiro provide a true boot camp for a new generation of Jewish cooks: over 50 easy-to-follow recipes for such classic dishes as Honey Cake, Rugelach, and Matzo Balls, background on Jewish holidays putting food and tradition into context, interviews with rabbis about creating modern traditions, and tips from Jewish bartenders and party planners. Wine selection (kosher and nonkosher) by Michael Bittell (Sunset Corners Fine Wines & Spirits, FL) is a plus. Highly recommended as a great primer for Jewish cooking and traditions!

The authors of The Potluck Club novels, a series of popular Christian fiction titles, prove that getting together for a meal doesn't need to be complicated. With the book's over 100 quick and easy recipes for appetizers, cookies, biscuits, cakes, omelets, chili, burgers, salads, soups, casseroles, and vegetables, home cooks will never fret over what to bring to a potluck. Most dishes have fewer than ten ingredients, and Shepherd and Everson also offer a list of potluck ideas: Book Club Potluck, Chocolate Potluck, and Stew Potluck. Fans of the novels will demand, but as similar recipes can be found in other cookbooks, this is an optional purchase.

Hot pots—popular in Japanese homes—combine vegetables, tofu, noodles, seafood, poultry, or meat in a single pot. The executive chef of Matsuri restaurant in Manhattan's trendy Maritime Hotel and a food writer for New York Times and Gourmet provide a wonderful introduction to this Japanese comfort food with an overview of ingredients, equipment, and over 50 recipes. While not your usual get-together fare, a dish like Yose Nabe, or Anything Goes, which features tofu, chicken, scallops, snapper, and shrimp will certainly be a conversation starter. Recipes are organized into vegetables and tofu, fish and other seafood, chicken and duck, and beef, pork, lamb, and venison. Both online and local markets are listed, and full-color pictures help in the preparation and presentation of dishes. Essential for cooks who enjoy Japanese and Asian cooking.

Thomas (The Vegetarian Epicure) gives cooks 160 reasons to fall in love with soup all over again! Her introduction to each easy-to-follow recipe makes the reader feel like a close friend is recommending the soup. Sixty of the recipes are vegan, and many of the other dishes can be adapted to a vegan diet. Arranged by seasons, soups range from the traditional (Old-Fashioned Split Pea Soup) to the comforting (Corn and Cheese Chowder) to the exotic (Spicy Indonesian Yam and Peanut Soup). Also included are recipes for breads, hummus, salads, and desserts. In addition, Thomas advises readers on shopping, stocking the pantry, and freezing. Highly recommended.