Cooking
Aug 15, 2010Summer is winding down, but there's still time for some last-minute preserving or a trip to the farmer's market. Williams-Sonoma's The Art of Preserving and Cooking from the Farmers' Market provide some necessary guidance for new cooks. Of particular note is Sally Bee's The Secret Ingredient—her story of recovery after three heart attacks will spark media interest.
Atwood, Lisa & others (text) & France Ruffenach (photogs.). The Art of Preserving. Weldon Owen, dist. by S. & S. (Williams-Sonoma). 2010. 240p. photogs. index. ISBN 978-1-74089-978-9. $29.95. COOKING
Atwood (The Cookbook for Kids), Rick Field (founder & CEO, Rick's Picks pickle company), and Rebecca Courchesne (co-owner, Frog Hollow Farm) cover the basics of equipment and techniques, sweeteners, acid, and pectin—making this perfect for the first timer. A variety of jams and jellies (e.g., Mixed Berry Jam, Strawberry-Rhubarb Jam, and Kiwi Lemon Jam) are included; Classic Dill Pickles, Pickled Beets, and Sweet Pickle Relish will keep preservers busy throughout the year. Highly recommended. DK's Preserve It! is a good companion for visual learners, and intermediate canners will appreciate Pam Corbin's The River Cottage Preserves Handbook.
Bauer, Linda. Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents. Taylor. Sept. 2010. c.384p. index. ISBN 978-1-58979-550-1. $26.95. COOKING
Bauer (Great American Sampler Cookbook: Recipes from the White House & Congress) includes recipes, ranging from simple to advanced, from members of Congress as well as every President from Washington to Obama—e.g., Tortilla Soup (Sen. Tom Udall), Missouri Apple Soup (Sen. Christopher Bond), Kenyan Vegetable Curry (President Obama), Breakfast "Brains and Eggs" (Sen. Howard Coble), and Kahlua Chocolate Fudge Cake (Vice President Biden). Some of the recipes are the same as those found in Bauer's Sampler, but the majority are new and reflect the current Congress. Recommended as a good American cookbook and for its historical value.
Bee, Sally. The Secret Ingredient: Delicious and Easy Heart-Healthy Recipes That Might Just Save Your Life. Sterling. 2010. 160p. photogs. index. ISBN 978-1-4027-8140-7. pap. $22.95. COOKING
Bee, at the age of 36, suffered three heart attacks in one week. She changed her diet and lifestyle (spoiler: the secret ingredient is exercise). Families are sure to discover some new favorites such as Spicy Couscous, Ratatouille Chicken Tray Bake, and Chicken Chili Burgers. Recipes are written for the beginning cook, and full-page color photos accompany most recipes. Bee's personal anecdotes throughout will spark interest for this cookbook—expect demand.
Bowen-Jones, Ann & Phillippa Lee (text) & Thomas Kachadurian (photogs.). Kitchen Alchemy: Transform Yourself Through Food. Spirituality & Health. Aug. 2010. c.160p. photogs. index. ISBN 978-0-9818708-6-1. pap. $21.95. COOKING
Bowen-Jones, who lives in Wales, learned from her cookery teacher mother, and Lee is a chef at a top hotel vegetarian restaurant in England's Lake District. The authors explain their approach to "shopping, cooking and eating food in a way that celebrates life, creativity and beauty." Cooks will find a variety of recipes (mostly vegetarian), including Lemon Roast Chicken; Carrot, Celery Root, and Coconut Soup; and Parmesan Wafers. This is a beautiful cookbook, but, with only 44 recipes and poetry, advice on meditation and mindfulness, and photos thrown into the mix, it feels unfocused.
Contaldo, Gennaro. Gennaro's Easy Italian: Delicious Quick Recipes for Everyday Cooking. Headline, dist. by Trafalgar Square. Sept. 2010. 256p. photogs. index. ISBN 978-0-7553-1788-2. $29.95. COOKING
Contaldo, the chef at Passione in London, also works with Jamie Oliver in his Italian restaurants. Here, he provides a list of essential ingredients—meat, dairy, produce, and cupboard staples. The full-color photos and easy-to-follow recipes will inspire cooks new to Italian cuisine, and a variety of dishes for both family meals (e.g., Penne with Vegetables and Chickpeas; Roast Baby Chicken with New Potatoes) and dinner guests (e.g., Grilled Caprino Cheese with Plums) provides novices with an arsenal of ideas. Highly recommended for home cooks interested in Italian food.
De Serio, Tasha & Jodi Liano (text) & Maren Caruso (photogs.). Cooking from the Farmers' Market. Weldon Owen, dist. by S. & S. (Williams-Sonoma). 2010. 272p. photogs. index. ISBN 978-1-74089-979-6. $34.95. COOKING
In this wonderful farmers' market cookbook—notable for its colorful pictures, easy-to-follow layout, and organization—De Serio (co-owner, Olive Green Catering) and Liano (New Flavors for Vegetables) include shopping tips and seasonal charts. International Association of Culinary Professionals food photography award winner Caruso's breathtaking photographs are sure to inspire cooks to visit their local farmers' markets. Recipes, written for seasoned cooks who know how to chop an onion and sauté in oil, are organized by food item, and readers will find new dishes with their favorite ingredients, such as Baked Eggs with Spinach & Cream; Turnip, Apple & Potato Soup; and Chile-Rubbed Corn on the Cob. Highly recommended.
Family Vegetarian Cooking: 225 Recipes Everyone Will Love. Hearst: Sterling. (Good Housekeeping). 2010. 288p. photogs. index. ISBN 978-1-58816-792-7. $24.95. COOKING
Vegetarian cooking has become mainstream, and this book is great for families who aren't necessarily committed to a vegetarian diet but want to eat healthier. An excellent quick introduction to protein, calcium, iron, and vitamins is followed by beginner-friendly recipes. Nutritional information is included, and vegan recipes are noted. Packed with satisfying meals such as Vegetarian Lasagna, Pesto and Mozzarella Pizzas, and Spinach and Jack Cheese Bread Pudding, this vegetarian cookbook includes easy recipes and accessible ingredients. Highly recommended.
Miller, Erin Hicks (text) & William Jones Miller (photogs.). Houston Classic Desserts: Recipes from Favorite Restaurants. Pelican. Sept. 2010. c.96p. photogs. index. ISBN 978-1-58980-836-2. $16.95. COOKING
With over 8000 restaurants, Houston, TX, has a lot to offer dessert lovers. Miller, a local restaurateur, realtor, and interior designer, includes nearly 40 recipes with information on the originating restaurant and photos of the restaurant and dessert. She offers tips on, e.g., purchasing an oven thermometer and using dark pans for cakes. Desserts are on the fancy side—appropriate for special occasions and dinner guests. Multiple elements (e.g., the cherries and the clafoutis in the Drunken Cherry Clafoutis) are visually separated in the recipes, making it easy to see how much work is required. A wonderful cookbook that will encourage readers to travel.
Ramsay, Tana. Tana's Kitchen Secrets. Mitchell Beazley: Octopus, dist. by Hachette. 2010. 288p. photogs. index. ISBN 978-1-84533-550-2. $26.99. COOKING
While Tana Ramsay may be less well known than her husband, chef Gordon Ramsay, cooks will devour her new book. She begins with kitchen kit secrets (e.g., using a towel under your cutting board so it doesn't slip) and pantry secrets (such as spices, hot sauce, and oil). Ramsay supplies a variety of recipes written for novices and fit for the family or entertaining. Familiar foods (such as Perfect Pizza, Stuffed Mushrooms, Best-Ever Home Fries, and Shepherd's Pie) are accompanied by desserts like Chocolate Cheesecake. This delightful cookbook is highly recommended.
Sandler, Lori. The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious! St. Martin's. Aug. 2010. c.204p. photogs. index. ISBN 978-0-312-60528-5. $25.99. COOKING
Sandler is the owner and founder of Divvies, a New York bakery that has been featured on Good Morning America and The Martha Stewart Show. Here, she provides easy-to-prepare sweets for people with allergies (and vegans, too). The introduction lists items to keep on hand in the pantry, refrigerator, and freezer, as well as equipment. While television viewers may be familiar with some of the recipes, those new to Divvies are sure to discover delectable desserts such as Divvies Famous Chocolate Cupcakes and Pick-Your-Berry Muffins (which call for soy milk). Expect demand. [See Prepub Alert, LJ 3/15/10.]
Van Olphen, Bart & Tom Kime (text) & Simon Wheeler & others (photogs.). Fish Tales: Stories & Recipes from Sustainable Fisheries Around the World. Kyle: Kyle Cathie, dist. by National Bk. Network. 2010. c.192p. photogs. index. ISBN 978-1-906868-17-8. $29.95. COOKING
Van Olphen, who founded Fishes, the first sustainable fishmonger in Europe, and Kime (Exploring Taste & Flavour; Street Food) discuss nine sustainable fisheries in Alaska, the Netherlands, Vietnam, Denmark, South Africa, England, California, Norway, and Australia. Recipes such as Caldillo de Congrio (Chilean Fish Stew) feature instructions for beginners like how to remove the tomato core. The photos of the recipes and the fishing crews are beautiful. Also included is a section on buying and preparing fish. This is a rare book on fisheries that fills gaps in sustainable food literature and fish cookbooks.
Additional Cookbooks
Estrine, Darryl & Kelly Kochendorfer. Harvest to Heat: America's Best Chefs, Farmers, and Artisans. Taunton, dist. by Ingram. Oct. 2010. c.304p. photogs. index. ISBN 978-1-60085-254-1. $40. COOKING
This first book by photographer Estrine and food editor and writer Kochendorfer features a foreword by Alice Waters and advance praise from the likes of Mario Batali, David Chang, and Cat Cora. The authors match farmers and artisans with chefs and restaurants across the country to present 100 original recipes from, e.g., Eric Ripert (Le Bernardin, New York), Paul Kahan (Blackbird, Chicago), and Vitaly Paley (Paley's Place, Portland, OR), for the home cook, for starters and salads, main courses, sides, and desserts. Beef and pork are the predominant meats, but there is also a recipe for Bison Pastrami. Each recipe is accompanied by a description of the farmer or artisan who provided the main ingredients. VERDICT Sustainable food is in, and this book will encourage home cooks to follow the tenets of the movement. Where Ivy Manning's The Farm to Table Cookbook and Storey's "Dishing Up" series are popular, this is a necessary purchase.—Christine Bulson, SUNY at Oneonta
Garten, Ina (text) & Quentin Bacon (photogs.). Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy Tips. Clarkson Potter: Crown Pub. Group. Oct. 2010. c.256p. photogs. index. ISBN 978-0-307-23876-4. $35. COOKING
Garten, author of six best-selling cookbooks and host of the Food Network's Barefoot Contessa, has produced another beautiful, accessible book on easy entertaining. "How easy is that?" is a familiar refrain for fans of her show, and here it's become a philosophy. Garten shares her method for recipe writing, revealing that if an ingredient can't be detected, it's eliminated. She's a home cook's cook who understands that in our time-starved lives there's no reason to be denied the simple pleasure of great food. Few of the recipes are more than a page long, and most require easy-to-find ingredients. Standouts include Stilton and Walnut Crackers, Greek Panzanella (a riff on the Italian classic), Sausage Stuffed Mushrooms, and Fresh Peach Cake. Like other Garten books, this one is filled with over 200 color photos, a table of contents, and a well-organized index. VERDICT Garten's popularity and simple style make this an essential purchase. [Ten-city tour.]—Rosemarie Lewis, Georgetown Cty. Lib., SC
Kennedy, Diana. Oaxaca al Gusto: An Infinite Gastronomy. Univ. of Texas. (William & Bettye Nowlin Series in Art, History, & Culture of the Western Hemisphere). Sept. 2010. c.460p. photogs. maps. bibliog. index. ISBN 978-0-292-72266-8. $50. COOKING
Page after page of recipes and color photographs of the ingredients, techniques, and dishes make Kennedy's (The Essential Cuisines of Mexico) latest appear to be a cookbook; however, her goal is not to adapt Mexican food for the American (or other) kitchen. She truly means to show readers the remarkable range of dishes in the state of Oaxaca. Authenticity matters, and if the home cook is likely to be uncomfortable with the recipe (beef brains cooked in banana leaves) or unable to find produce specific to parts of Oaxaca (guachepil flowers), so be it. The result is an anthropological study of the variations in climate and geography around the state that influence how its citizens cook and eat. Indeed, Kennedy credits many individuals for the recipes, demonstrating her commitment to exploring people's relationship to their cuisine. VERDICT Kennedy's work is truly a gastronomy, not a cookbook, and should be approached as such. Recommended for libraries with special collections in Mexican cultural studies. [Previewed in "BEA Beyond the Buzz," LJ 7/10; 15-city tour.]
—Peter Hepburn, Univ. of Illinois at Chicago
