|
|
Literary & Recording Arts
|
BLUESTEM: THE COOKBOOK
December 19, 2011
Described as a "Seasonal Cookbook" Colby Garrelts and Megan Garrelts spirit readers out to the Midwest. Yes, they know how to eat outside of NYC. Divided into seasonally related sections, the beautifully photographed (bonjwing Lee) foods and table settings make you want to eat the pages. Clever tweaks on common preparations like asparagus with fava beans, whipped chevre blix elixir dolls up a simple vegetable dish without much fuss. A standard strip loin gets a dressing of chanterelles, mustard-glazed brussels sprouts, and pecans,. Simple layout of the recipes, makes you think that each recipe is a breeze--even if it does take mor than a 45 minutes to make, you don't care.
For a novel take on desert, look at Graham Cracker pound cake, hot chocolate--poaced pears, tangerine sherbert. Really yummy and somehting you can make with or without the tangerine sherbet (a favorite recipe -- bought ice cream makes up for it).
Andrews McMeel Publishing
|
THE BEEKMAN 1802 HEIRLOOM COOKBOOK
December 19, 2011
Divided into the four seasons direct from Sharon Springs, NY Brent Ridge and Josh Kilmer-Purcell bring you into their rustic, seasonal kitchen. There's space to write your memories and recipes. Simple but savory peas with lettuce, bump easily next to Meat Loaf Burgers with Black Cheese and for that sweet end and Double Blueberry Tart. 'Tis the cheer so head for the Eggnog made from scratch and plenty of Bourbon, then head towards the Cranberry and Dried Cherry Sauce -- that only gets better in the weeks to come. Know all those squash in the Farmer's Market, here's a flashy new dish, Turkey and Spaghetti Squash Stir-Fry.
Brent Ridge and Josh Kilmer-Purcell.
Sterling Epicure
|
JAMIE OLIVER'S MEALS IN MINUTES
December 16, 2011
Jamie Oliver's mission is to convert zero caloried fast food into flavor and nutrient filled chow. A father and husband, he's no stranger to picky appetites and overloaded schedules. In his new book "Jamie Oliver's Meals in Minutes" he suggests unusual combinations like Cauliflower Macaroni followed by a Mango Frozen Yogurt in Baby Cones. On a lighter note there's Duck Salad or Swedish tyle fishcakes (play on fish fingers).
Each section suggests a menu, but it's easy enough to mix and mash combinations.
Fond of personalized descriptions "Gorgeous Rhubarb," "My Mashy Peas," or "Wonky Summer Pasta," his sense of humor flavors the straight-ahead recipes as much as the fully page photographs by David Loftus.
Although they might take about an hour, Oliver grabs you by the hand detailing what to do first, second and forever.
Hyperion
|
THE MOZZA BOOK
December 16, 2011
The Mozza Cookbook: Recipes From Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton glides through a lively list of recipes that draw customers back year in and year out. From the simplest idea like Toasted Almonds with Sea Salt (particularly good with a fine Sherry) and Homemade Ricotta (makes a case for never buying commercial brands again)to--yes--everyone's favorite--pizzas, the attractively photographed (Sara Remington) and designed book draws you into the kitchen for some lick licking good food.
The popularity of the Meatballs Al Forno is understandable considering the mix of seasoning, pork, pancetta, tomato sauce and cheese.
Knopf
|
LIDIA'S ITALY IN AMERICA
December 16, 2011
Lidia Matticchio Bastianich and Tanya Bastianich Manuali delve into one of the most popular cuisines--Italian American cooking. More than 175 recipes and homey commentary track high calories favorites like Fried Mozzarella Sticks or one of my favorites, Fried Marinated Artichokes. Tracking trends from California to Pennsylvania, New Orleans and Missouri, all the basic Italian recipes take a bow.
Yes, Lasagna with a Bolognese sauce appears in an attractive and simple form, Chicken Scarpariello offers a quick chicken fix combining boneless chicken pieces, peas, wine and Italian sausage--what's not to like? The tradition "Moist Rosemary Rub for Chicken, Steak or Lamb" eases concerns about meat for festive occasions, and the famous "Boston Cream Cake" tops the taste buds off.
Knopf
|
ALL ABOUT ROASTING
December 16, 2011
All About Roasting: A New Approach to a Classic Art by Molly Stevens makes the case for roasting just about everything. Explanations about handling meat, oven temperature, low heat versus high heat, making sauces (Bubba's Vinegar-Based Barbecue Sauce, cutting and butterflying meat.
The wonderfully laid out recipes begin with: Method, Roasting Time, Plan Ahead and Wine.
For holiday season, Christmas Roast Goose with Gravy might convince you to take the plunge into this divine dinner,or a Whole Roasted Rainbow Trout next to some Roasted Brussels Sprouts with Capers and Lemony Browned Butter. And if you've never tried Slow Roasted Grapes--you are missing a terrific taste sensation!
All the recipes and commentary set the pace for one what should become a timeless cookbook.
Norton
|
THE PERFECTLY IMPERFECT HOME
December 15, 2011
Soft pastel paintings illustrate different approaches to room design. There's no pressure to go high-end or high-tech, instead, an easy conversation ensues about one's approach to a room and creating the wanted atmosphere. Written by Deborah Needleman and charmingly illustrated by Virginia Johnson, the book delves into designing around personal feelings like how a room for chatting with friends might look. There are sections drawing attention to quirkier details, and most important, personal comfort. The breezy writing style makes it easy to read and then quickly re-consider your own habitat.
Clarkson Potter
|
AN EVERLASTING MEAL: COOKING WITH ECONOMY AND GRACE
December 15, 2011
More a memoir cookbook, An Everlasting Meal draws readers into stories about how
to use the most of what you have bought. It also spotlights neglected
ingredients known not only for their flavorful properties, but for their
medicinal associations. She embeds commentary about general
recipies within the text, not necessarily pulling recipes out into
a column. For instance, little twists on soup make what was a simple
potato soup become luxurious if you puree potatoes before adding
soup liquids.
Simple tips about handling meat include, letting it come to room temperature
and resting after its cooked. The recipes that do appear, are all quite
simple with nods to ways to make a dish more exotic.
Grilled Chees sandwiches to oddities like Chickpea pasta (makes
the carbs worth eating) and even A Salad for a Natural Disaster
which uses canned salad items like bamboo shoots, artichoke
hearts and a vinagrette.
All in all, a very pleasant way to consider food for yourself or the family.
Tamar Adler
Scribner
(A division of Simon and Schuster)
|
|
|
