Hearing the wonders of Quinoa (do not try to pronounce this at home – its keen-wah) as a plant-based food that is also high in protein, I decided to give it a try. Quinoa 365 was to be my ticket to a new way of eating.
The Culinary Institute of America brings us a gorgeously photographed new Italian cookbook. Italian Cooking at Home by Gianni Scappin, Alberto Vanoli, and Steven Kolpan is filled with mouth-watering photographs accompanied by equally appetizing authentic Italian recipes. The recipes all have detailed instructions, fairly common - or at
Wayne Gisslen’s Professional Baking is my new baking Bible. If you need to bake anything, it will be in this one massive textbook. Learn how to make chocolate truffles, blown sugar decorations, Amish pretzels, brioches, éclairs, or petits fours all with easy-to-follow directions, diagrams, and pictures. The well laid out chapters cover everything from uten
Culinary Biographies is a biographical encyclopedia of gastronomy of about one hundred people, who had a major influence on the history of food. They are chefs and cookbook writers , nutritionists and doctors, farmers and restaurateurs. Many of the people listed in this book are known to us for their much greater achievements in other fields. Thus, Pythagoras' mathematical theories overshadow his vegetarian philosophy.
Despite its awkward title, pie makers or anyone with nostalgia for southern food should love Southern Pies. It is essentially a collection of recipes culled from both old family cookbooks to current southern chefs. Each pie has its own story, and the recipes are sorted into categories such as seas
Being a public librarian with access to an unending supply of books, it takes something really special to make me want to part with $27.00 just so I can call it my own. Ruhlman has found the secret in Ratio and my copy should be in my mailbox by tomorrow. It's a weird format for a cookbook in that Ruhlman buries his recipes in parts or chapters that explain the basic ratios for, for instance, doughs and batters.
When preparing for the holidays next year, consider checking out Nigella Lawson's Nigella Christmas to help you out. This book is packed with everything one needs to entertain a crowd or feed your family. Chapters cover catering parties, hot and cold drinks, baking, brunches, and a step-by-s
Full Moon Feast by Jessica Prentice (I discovered after I wrote this entry that it is not in the JCL catalog, but is readily available Interlibrary Loan.)
Author Jessica Prentice is a professional chef and food activist, co-founder of Locavores and a founding worker-owner of Three Stoner Hearth: A Community Supported Kitchen in West Berkeley. Her website www.chelseagreen.com
In Dede Wilson’s A Baker’s Field Guide to Chocolate Chip Cookies, you’ll find 70+ recipes for all sorts of chocolate cookies. From the plain and simple, to crazy or sophisticated, if it’s remotely related to a chocolate chip cookie, it’s probably in here. Like a nature field guide, each cookie has a type indicated, a description, field notes, and a life span noted for storage. Each recipe also has symbols indicating ease of shipping, dough freeze-ability, baking speediness, and how kid-friendly the recipe is. The recipe
I’m sure no one is surprised that I am finally reviewing a Martha Stewart cookbook. Her latest series of cookbooks include pictures for every single dessert, which is something I wish all cookbooks would have. In Martha Stewart’s Cupcakes, we are given 175 recipes for all types of cupcakes for any mood or occasion. The easy to follow recipes are grouped into categories like “Swirled and Sprinkled”, “Filled and Layered”, or “Piped and Topped”, plus special sections for holidays, celebr