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Amazon-Reviews-2023-Books-Review

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Delicious, healthy regional and restaurant Indian dishes in a flash!

I’m so happy to share my friend Rinku Battacharya’s new book “Instant Indian”; it features 100 authentic recipes from around India, including dals, idli, curries, chaat, biryani, pulao, and more! There are also recipes for paneer, no-knead naan, yogurt, and spice blends.<br /><br />I previously reviewed Rinku’s excellent “Spices and Seasons”; in recent months, I’ve jumped on the Instant Pot bandwagon and have found myself purchasing several Indian and international cookbooks designed specifically for the Instant Pot. Previously, I would avoid cooking dishes with dry beans due to the long soaking and cooking time required, but the Instant Pot handles most types of dried beans in 25 minutes or less, making it perfect for adding more protein and fiber into my diet (dried beans are also a very economical option).<br /><br />Instant Indian is divided into 11 chapters, including regions, spices and kitchen basics, make-ahead basics (homemade paneer, masala paste, spice blends, and no-knead naan), breakfast and snacks (idlis, upma, dosas), rice and noodles, legumes and soups, vegetables and paneer, fish and shrimp, chicken and eggs, lamb and pork, desserts and drinks, and chutneys and raitas. You’ll find many restaurant favorites like alu gobi, tikka masala, butter chicken, saag paneer, and yogurt lassi.<br /><br />For my review, I tested several recipes from different chapters including the tamatar masala anda, rajma with azuki beans, anda rassa, benarasi alu dum, and misthi pulao. I tested all recipes in a 3-qt. Instant Pot. The flavor of the misthi pulao was absolutely amazing due to sauteeing the spices in ghee first.<br /><br />One suggestion I’ve found helpful is it’s well worth purchasing several additional accessories for your Instant Pot: at a minimum, buy extra seals (I find the color-coded ones particularly helpful) as smells tend to linger, if you cook curries often it’s worth having a seal just for those. My other suggestion is purchasing the clear glass lid for making yogurt. The hardboiled egg stand / silicone roasting rack by OXO is great too. And if you plan on making idlis, you’ll need to purchase an idli mold that will fit inside your Instant Pot.<br /><br />Each recipe includes serving size, total time breakdown (this is important with the instant pot, as in addition to prep time you also have to factor in time for the pot to come to pressure, cooking time, and natural or manual pressure release), and whether each recipe is gluten-free, vegan, or vegetarian (many of the vegetarian recipes can be made vegan by swapping coconut ghee or using firm tofu for paneer). As a huge fan of chutneys (which are difficult to find and expensive in Japan), I love making my own using Rinku’s recipes (at first I used her slow cooker version, now I love the sweet and tangy pineapple chutney from Instant Indian!).<br /><br />The index is extremely user-friendly and thorough and not only includes recipes by ingredient, but also grouped by breakfast dishes, main dishes, etc.<br /><br />There are numerous delicious ideas for sauteed and curried vegetable medleys using readily available vegetables and seasonings that will add color and nutrition to every meal, and enough variety to keep me happily cooking for months. Recipes are also labelled as vegan, vegetarian, and gluten-free, making it super-convenient for those who follow those diets.<br /><br />Whether you are a longtime fan of Indian cuisine or simply looking for new recipes to incorporate using your Instant Pot, “Instant Indian” is a fantastic resource that deserves a place in your kitchen!

0781813859

0781813859

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Elegant, elevated vegetarian cuisine with international influences

Having been a vegetarian for over a decade, I am always on the lookout for new and unusual ideas to add into my lunch and dinner rotation. "PNW Veg" collects 100 recipes inspired by the Pacific Northwest, with nods to regional ingredients like fiddlehead ferns, sea beans, and stinging nettles. The style calls to mind Ottolenghi's blending of international influences; you'll find Hispanic, Korean,and Middle Eastern inspirations.<br /><br />A note of caution: if you do not have access to a good grocery store, a lot of these dishes may be out of your reach. Also, the flavor combinations may be a little unfamiliar for some (spiced parsnips with blue cheese yogurt sauce, artichokes with lavender-rosemary crumbs and miso butter).<br /><br />Personally, I loved the variety in the soups, salads, sides and mains, but I save these dishes for weekends and special occasions. I love the creative use of veggies in new and flavorful ways, and especially the whole grains and pasta chapter.<br /><br />I also appreciated that recipes are clearly marked as vegan and gluten-free in both the index and the recipes themselves.<br /><br />Verdict: If you are game for sometimes "exotic" flavor pairings and don't mind some lengthy prep times (I would call this "vegetarian gourmet"), this is a great choice for elegant vegetarian dishes (especially for holidays or special occasions.)

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Well written book about a fantastic soul singer

This book is an excellent read for fans of Wilson Pickett or soul music in general. It provides inside information, a behind the scenes look, so to speak, about the recordings of Wilson Pickett. There are stories of how songs were written and what went on in the studios when Pickett’s records were made. The inner workings of studios like Stax in Memphis or Fame in Muscle Shoals are described in detail, and many of the musicians who played a significant role in Pickett’s recordings are identified. Even readers who are well versed in the history of soul music are likely to learn something new from reading Tony Fletcher’s book.<br /><br />The personal side of Wilson Pickett’s life is another story, however. He was a troubled individual whose self-destructive behavior stood in sharp contrast to his enormous talent. Fletcher provides a complete picture of the man, both good and bad. Wilson Pickett should probably best be remembered for the many outstanding recordings that made him a soul music legend, but for those readers who want to know the whole story of a complicated artist, Tony Fletcher’s well-researched Pickett biography is probably the best place to look.

0190252944

0190252944

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Classic French dishes in (nearly) an Instant!

Some of my favorite cookbooks in my very large collection are Michele Scicolone's three slow cooker cookbooks (French Slow Cooker, Italian Slow Cooker and Mediterranean Slow Cooker). In the past, I used to use my slow cookers (a Hamilton Beach and an All-Clad) quite regularly, but the last several years I haven't had the time or have been on the go.<br /><br />This year, I finally jumped on the Instant Pot bandwagon and have slowly been increasing my confidence in my ability to get dinner on the table using it. (I have the 3-qt model, so appreciate when recipes don't have to be scaled down in order to make). I've also learned that it's better at some tasks than others (I love it for quickly cooking grains and dried beans, but still prefer to steam my veggies rather than pressure cook them). I've been experimenting with several Indian Instant Pot titles and was eager to try out the "Instantly French" cookbook, which features classics like French onion soup, creme brulee, Chicken Provencal, rilletes, pate, pistou, etc. to see how they fared in the pressure cooker.<br /><br />I tried several of the dishes including the French lentil salad with beets and goat cheese, roquefort walnut mini quiches, and salmon with melted leeks and whole-grain mustard. It's important to note that the Instant Pot is used to prep in some cases, but recipes may still require finishing in the oven / under the broiler. This is great, because a) it still cuts total cooking time, and b) the finished dish is crispy (which the Instant Pot will NOT deliver in pressure cooker mode). I love the all-in-one convenience of being able to saute, simmer, and pressure cook in the same appliance!<br /><br />It was my first time trying fish in the Instant Pot (if you are cooking meats, fish, veggies regularly, you may wish to also purchase optional color-coded seals so smells don't carry over). as well as a silicone roasting trivet (I have OXOs). Don't be alarmed that cook times on fish and meat may be as short as one minute, because the pressure cooker still takes around 5 minutes to come up to pressure, and at least 10 minutes on natural release, during which time your food will continue to cook. The Salmon with Melted Leeks is going to be a regular fixture in my house; leeks are sauteed, steamed and then sour cream is stirred through, making them creamy (it reminds me of the Polish cabbage and noodles my grandmother used to make). The salmon is plated on top and finished with a dollop of mustard. There's another similar recipe for salmon with olive and almond tapenade.For meat eaters, you'll find beef in red wine, veal stew, braised pork with apples, even lamb and duck.<br /><br />I really liked that the index was in French and English as well.<br /><br />If I could make one suggestion, it would be to include some suggested sample menus on how to pair the included appetizers, soups and veggies with mains for different occasions, but overall this is quickly becoming one of my favorite Instant Post cookbooks and one that I use frequently.

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1250184444

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Quick, easy, and delicious !

I own several other instant pot cookbooks with an Indian theme, but this has quickly become one of my favourites. There are a large amount of vegetarian-friendly recipes that do not require conversion or adaptation, and most of the ingredients should be readily available or be purchased through Amazon.

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1624146457

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Simple, homestyle baked goods like Nonna used to make.

I own numerous Italian-themed dessert and baking books, and was intrigued to try "Authentic Italian Desserts: 75 Traditional Favorites Made Easy." True to the book's title, the included cakes, cookies, tarts, and other desserts are easy to make with common pantry ingredients. I loved some of the quick breads (called plum cakes here) using fruits, yogurt, and olive oil. The amount of sugar was also less than many American recipes and reminded me of the baked goods my Polish grandmother used to make. I've really enjoyed the recipes I've tried so far (including the apple and cinnamon bread) and look forward to baking my way through this over the coming months!

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1624146430

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An absolutely lovely collection of historic African American standards alongside modern interpretations

An absolutely lovely collection of historic African American standards alongside modern interpretations, you'll find beloved favorites like buttermilk fried chicken, greens with potlikker, fried fish, shrimp and grits, cornbread, and cobblers, but just as delicious are the vintage photographs showing early food vendors and tidbits of African-American culinary history. Arranged by geographic area, there are notes about original ingredients and modern substitions. Based on recipes from the Sweet Home Cafe at the National Museum of African American History and Culture, I was surprised that some of my childhood favorites I grew up with in Michigan (seafood cakes / salmon cakes) were also apparently a staple (where they would even be repurposed into other meals. Using fresh Lake Superior whitefish, I combined the recipes for the seafood cakes and the salmon croquettes with great success; the recipes are straightforward in ingredients and technique but deliver a great deal of flavor. This is a book that I've enjoyed reading cover to cover for the stories and rich cultural legacy as much as for the recipes themselves, which come highly recommended.

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1588346404

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The central idea to the story is a bit like Groundhog Day

I’m a huge fan of Yuri on Ice!!! and was looking forward to a different storyline from its creator. I am fairly new to reading manga in English, and the reading format, from right to left, carries over from Japanese, so it can sometimes be difficult to follow panels. The story was also made into a TV series which I have not watched yet. The central idea to the story is a bit like Groundhog Day, the main character Imamura Kinichirou hits his head and is transported back to the beginning of his high school years. At the beginning of the story, he is a loner and distrusted by other students, failing to have made any friends or join any clubs. When he has the chance to start high school over, he makes different choices and tries to improve the outcome. The original Japanese version came out in 2011, the English version came out this year. I enjoyed the storyline and characters and look forward to continuing with his adventures!

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1632366452

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I greatly enjoyed Auntie Poldi and the Sicilian Lions

As a huge fan of the inspector Montalbano series and other international detective stories, I greatly enjoyed Auntie Poldi and the Sicilian Lions. The pacing keeps you on the edge of your seat, and although some elements require you to seriously suspend credibility, overall this is a highly entertaining romp. Beautiful Sicily is the real star here, and you’ll find plenty of romance and hijinks with the high-spirited German expat Auntie Poldi, who has a few tricks up her fashionable sleeve and who has set her sights on hunky police detective Vito Montana, and the tension between the two simmers and sizzles for much of the book. The daughter of a German police detective, Poldi possesses great instincts and a knack for sleuththing that has her trying to find a killer involved with the mafia. I can’t wait to read more of her adventures in the second book Fruits of the Lord.

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1328863573

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There is a good range of variety in the included recipes

I recently joined the Instant Pot believers after seeing this product typed extensively on Facebook. As an owner of the Instant Pot Mini who is cooking for one, it is difficult to find recipes on a smaller scale for the smaller Instant Pot. At first I was a bit hesitant as the sample recipe on Amazon featured prepared products, but the recipes in the cookbook itself are actually from scratch for the most part. There is a good range of variety in the included recipes,

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1454931922

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I liked that the characters were grouped by common elements in ...

I have used several other Japanese kanji study methods in the past, including the Tuttle flashcards and Memorize the Kanji, so was looking forward to the challenge of a new way of learning and remembering the core kanji. I liked that the characters were grouped by common elements in thematic units… interestingly, I shared this with some of my Japanese students and they thought the method / kanji was rather difficult. I have not had time to sit down and seriously study with this book as I have been more focused on basic grammar and learning vocabulary, but my next challenge will be to increase my productive and receptive knowledge of the kanji. I feel like the method presented in this book will be successful for me where other methods were not.

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1635190002

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A gorgeous tribute to Iraq's diverse cuisine

As a newly minted ESL instructor with my MA TESOL in hand, I had the honor of teaching many Iraqi students as some of my very first students. They were extremely bright, kind, and generous, and their love for their country shone through as we discussed Iraqi history, cuisine and culture over delicately scented cups of Arabic coffee. When I discovered “The Iraqi Table” on Instagram, I was immediately intrigued and thought of my Iraqi students, who would shop for imported Middle Eastern staples, improvise in makeshift dorm kitchens, and generously share the fruits of their labors with any guests who happened to stop by.<br /><br />Winner of a Gourmand World Cookbook Award 2017, Baghdad native Raghad Al Safi’s “The Iraqi Table” collects over 100 recipes from the ethnic melting pot that is modern Iraq, rich with influences from Kurdish, Turkmen, Assyrian, Armenian, Yazidi, and Christian, Jewish, and Muslim Iraqis. After leaving Iraq at 28 and having lived in Baghdad, London, Amman, Vancouver, Baku and Dubai, cooking helped Al Safi transform “all of her houses into homes” and pass Iraqi culinary traditions down to her sons. “The Iraqi Table” connects the cuisine and culture of an ancient civilization and modern country in an approachable, delicious format that is made for sharing.<br /><br />Divided into ten chapters (soups, appetizers and salads, street food, afternoon snacks, meat and fish, rice, kubba, stews and tashreeb, desserts and pastries, and halawa), you’ll find a range of dishes from homestyle cooking to street food, snacks, hearty stews, and more elaborate dishes commonly served at celebrations and holidays. Celebrations in Iraq (Eid, Ramadan, Christmas, weddings, or family events) include an abundance of food; during Ramadan, the daily fast is broken with a simple yogurt drink and dates, but after nightfall, the Iftar meal is a generous spread that includes several salads, soups, and sweets. Lent in Iraq sees falafel, tashreebayah and madgouga, while Christmas might feature dolma, kubba, pardapelaw and roasted chicken with bulgur. I found the discussion of Iraqi weddings fascinating; although most of my (male) students were married, we had never talked about the wedding ceremony itself.<br /><br />Soups include lamb and herb soup (shorbat zain al abedeen), shorbat mash (mung beans with root vegetables; vegan option included), and kasham ashi (yogurt soup with bulgur dumplings), while the salads chapter will delight vegetarians in particular, from chopped beets dressed with yogurt and mint to a hearty lentil salad, barley and eggplant salad, watermelon with feta and mint, carrots with walnuts and raisins, a zesty boiled egg sandwich with pickled mango chutney. Other vegetarian-friendly options include imam bayildi, vegetarian makhlama, rice dishes, and fried dates with eggs. Street food also gets a starring role, from falafel, guss and lablabi to dishes that were new to me like turnips with dates, chilifry, liver in pomegranate syrup, and tashreeb bagella. Bread plays a large role at the Iraqi table, and you’ll find khubuz, semeat, chureck, stuffed flatbreads, and variations. Similarly, rice is a common accompaniment to meals, from perfect plain rice to Persian-inspired temman wa hikaka, broad bean rice, rice with pomegranate syrup, and delicately spiced pilafs.<br /><br />Dishes, especially at celebrations, are served communal-style in the Middle East, so glorious platters of qouzi (stuffed lamb on rice), kababs, manti, maqlubat baitenjan, pardapelaw, poultry and seafood would make the perfect centerpiece at your table for your next gathering. Persian-inspired stews like margat spenagh and fasanjon and hearty bean-and-meat stews are a welcome addition to colder months.<br /><br />Cookbook review<br />New Release<br />&#34;The Iraqi Table&#34; review<br />May 21, 2017<br />As a newly minted ESL instructor with my MA TESOL in hand, I had the honor of teaching many Iraqi students as some of my very first students. They were extremely bright, kind, and generous, and their love for their country shone through as we discussed Iraqi history, cuisine and culture over delicately scented cups of Arabic coffee. When I discovered “The Iraqi Table” on Instagram, I was immediately intrigued and thought of my Iraqi students, who would shop for imported Middle Eastern staples, improvise in makeshift dorm kitchens, and generously share the fruits of their labors with any guests who happened to stop by.<br /><br />Winner of a Gourmand World Cookbook Award 2017, Baghdad native Raghad Al Safi’s “The Iraqi Table” collects over 100 recipes from the ethnic melting pot that is modern Iraq, rich with influences from Kurdish, Turkmen, Assyrian, Armenian, Yazidi, and Christian, Jewish, and Muslim Iraqis. After leaving Iraq at 28 and having lived in Baghdad, London, Amman, Vancouver, Baku and Dubai, cooking helped Al Safi transform “all of her houses into homes” and pass Iraqi culinary traditions down to her sons. “The Iraqi Table” connects the cuisine and culture of an ancient civilization and modern country in an approachable, delicious format that is made for sharing.<br /><br />Divided into ten chapters (soups, appetizers and salads, street food, afternoon snacks, meat and fish, rice, kubba, stews and tashreeb, desserts and pastries, and halawa), you’ll find a range of dishes from homestyle cooking to street food, snacks, hearty stews, and more elaborate dishes commonly served at celebrations and holidays. Celebrations in Iraq (Eid, Ramadan, Christmas, weddings, or family events) include an abundance of food; during Ramadan, the daily fast is broken with a simple yogurt drink and dates, but after nightfall, the Iftar meal is a generous spread that includes several salads, soups, and sweets. Lent in Iraq sees falafel, tashreebayah and madgouga, while Christmas might feature dolma, kubba, pardapelaw and roasted chicken with bulgur. I found the discussion of Iraqi weddings fascinating; although most of my (male) students were married, we had never talked about the wedding ceremony itself.<br /><br />Soups include lamb and herb soup (shorbat zain al abedeen), shorbat mash (mung beans with root vegetables; vegan option included), and kasham ashi (yogurt soup with bulgur dumplings), while the salads chapter will delight vegetarians in particular, from chopped beets dressed with yogurt and mint to a hearty lentil salad, barley and eggplant salad, watermelon with feta and mint, carrots with walnuts and raisins, a zesty boiled egg sandwich with pickled mango chutney. Other vegetarian-friendly options include imam bayildi, vegetarian makhlama, rice dishes, and fried dates with eggs. Street food also gets a starring role, from falafel, guss and lablabi to dishes that were new to me like turnips with dates, chilifry, liver in pomegranate syrup, and tashreeb bagella. Bread plays a large role at the Iraqi table, and you’ll find khubuz, semeat, chureck, stuffed flatbreads, and variations. Similarly, rice is a common accompaniment to meals, from perfect plain rice to Persian-inspired temman wa hikaka, broad bean rice, rice with pomegranate syrup, and delicately spiced pilafs.<br /><br />Dishes, especially at celebrations, are served communal-style in the Middle East, so glorious platters of qouzi (stuffed lamb on rice), kababs, manti, maqlubat baitenjan, pardapelaw, poultry and seafood would make the perfect centerpiece at your table for your next gathering. Persian-inspired stews like margat spenagh and fasanjon and hearty bean-and-meat stews are a welcome addition to colder months.<br /><br />21-5-17-2647<br />Watermelon, mint, and feta salad<br />Beet and labneh salad with walnuts<br />Lentil salad<br />Iraq, like much of the Middle East / Mediterranean, has a pronounced sweet tooth, and the desserts on offer here include tahini and walnut cookies, Iraqi shortbread with cardamom, kleitcha, hilalat, datli, date cake, luquom, zardat za’afaran, halawat fistiq, jellies, and spoon sweets.<br />Special mention should be given to the fact that “The Iraqi Table” is not only a joy to cook from due to the relatively short ingredient lists and readily available ingredients, but the graphic design is gorgeous as well, from the food photography by Murrindie Frew and styling by Fiona Archibold to the large, easy-to-read font and gorgeous ethnic tapestries that serve as backgrounds. The index includes recipe names in both transliterated Arabic and English, as well as grouping by ingredient.<br /><br /> For my review, I made several of the salads including the watermelon, feta and mint salad, lentil salad, and beet salad. All were delicious, with a minimum of fresh, seasonal ingredients and just the right amount of seasoning to accentuate without overpowering. As is common in the Middle East and Mediterranean, I prepared several dishes and served them together to be scooped with flatbread. I have flagged many other recipes from “The Iraqi Table,” and look forward to continuing to cook my way through this gorgeous tribute to Iraq’s diverse, delicious and healthful cuisine.<br /><br />Anyone who is interested in Middle Eastern cuisine will want to add this gorgeous book to their collection.<br /><br />Congratulations to Ms. Al Safi on a beautiful cookbook and on your Gourmand Award!

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1860634281

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James Beard Award winner that belongs in every kitchen!

Berlin-based Meike Peters’ lifelong love of food was instilled in her by her mother and grandmothers. Rooted in German comfort food, her style has also embraced French and Italian cuisine as well as her partner’s Maltese and American traditions. Her blog (and cookbook) Eat In My Kitchen has collected hundreds of beautiful, vegetable-forward recipes that highlight seasonal ingredients, using a minimum of preparation to enhance the delicate textures and flavors of the various seasonal fruits and veggies they showcase. “Eat In My Kitchen” was just named the James Beard Foundation’s top General Cooking title of 2017, and rightfully so!<br /><br />Kicking off with salads, you’ll find a wide range of tempting plates such as the fennel and melon carpaccio with chervil, cucumber, arugula, and orange salad with turmeric and mint, roasted peppers and cherry tomatoes with burrata, lemon and basil, Radicchio, peach, and roasted shallot salad with blue cheese, and red cabbage and pomegranate salad with candied walnuts and rosemary. I made several of these for quick and easy weeknight suppers, and was impressed by both their appearance (beautiful), ease of assembly, and the wide range of flavors and textures coaxed from a minimum of fuss. The melon and fennel carpaccio made a fantastic light dinner alongside a glass of sparkling rose; the contrast between the crunch of the fennel, juicy melon and bright herbal notes from the chervil was a lovely surprise.<br /><br />Vegetarians will find many outstanding dishes ready-made for them, including the salad chapter as well as many lovely pastas (Maltese lemon and ricotta pasta with basil, cicero e tria, wild mushroom spaghetti with orange butter and crispy sage, pumpkin gnocchi with Roquefort sauce), mains (grilled eggplant, ricotta, chickpea and poached egg tartine, torta al testo with lemon-rosemary lentil burgers and mozzarella di buffala, roasted shallot, caramelized plum, and stilton tartine with rosemary, roasted garlic and tomato focaccia sandwich with rosemary oil), basalmic strawberry, chevre, and pistachio tartine).<br /><br />Meat, poultry and seafood lovers will be delighted to find treasures such as the Bavarian beer-roasted pork with sweet potatoes and parsnips, Riesling and elderflower chicken with apricots, slow-roasted duck with ginger, honey and orange, Maltese tuna and spinach pie, and swordfish with mint, tomatoes and lemon-caper oil.<br /><br />Meike also touches on sweet and savory baking, from Gozitan pizza and a beautiful pear and blue cheese tart with rosemary to German-inspired bakes (Frankfurter krantz, cardamom kipferl, Donauwelle, butter Buchtel buns), Mediterranean-inspired recipes (polenta-almond cake with rosewater-vanilla syrup, Maltese bread pudding, lemon ricotta cannoli), and a glorious strawberry-ricotta cheesecake with oat cookie crust.<br /><br />The beauty of Meike’s recipes is in their simplicity; with few exceptions, most recipes call for a mere handful of ingredients and straightforward prep. “To cook, to bake, to eat, and to treat is my daily feast,” she writes. Ingredients are listed in US as well as metric measurements, a fact which I greatly appreciate as I prefer to cook and bake in metric (weight) rather than US volume measurements as I feel it results in more accurate dishes. She also recommends using organic produce and ingredients whenever possible, preferably homegrown in the case of herbs. As fresh ricotta is difficult to come by here in Japan, I make my own Meyer lemon ricotta using the basic recipe from “One-Hour Cheese.” The resulting dishes are light, refreshing, and capture the essence of breezy summer days.<br /><br /> Homemade preserves will enhance your breakfasts and bakes with love, from elderflower syrup (used in the panna cotta recipe as well as a great enhancement for cocktails), spicy rhubarb chutney, Moroccan preserved lemons, and vegetable broth.<br /><br />And one of my favorite features is the “Meet in Your Kitchen,” section, which includes recipes from Yossy Arefi (“Sweeter off the Vine” and her blog “Apt. 2B Baking Co.”), television host Cynthia Barcomi, salt producers the Cini Family, Malin Elmlid of The Bread Exchange, Jasmine and Melissa Hemsley, and blogger / author Molly Yeh (whose cookbook “Molly on the Range” was one of my Top Cookbooks of 2016).<br /><br />Because after all, the deepest, truest connections of food and taste are when we share the fruits of our labors with those we love – food as not merely sustenance, but as a springboard for leisurely conversations and taking a moment to slow down and savor in an all-too-hectic world.<br /><br />Congratulations to Meike for winning her James Beard award and congratulations on a fantastic cookbook!

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3791382004

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Palestine On A Plate

Over the last 10 years, I’ve taught hundreds of students from the Middle East: Saudi Arabia, Oman, Yemen, Qatar, UAE, Kuwait. Bedouins and poets, engineers and pilots, all ended up in my classroom, and we bonded over a love of good food, culture, and stories shared over tiny cups of aromatic, cardamom-laced Saudi coffee, dates from royal orchards, and sugar-soaked pastries their wives had lovingly prepared that morning.<br /><br />I’ve long been drawn to the cuisine of the Mediterranean and Middle East, with its rich bounty of fresh herbs, vegetables, and olive oil paired with tangy yogurt cheeses and garlicky dips. However, until recently, I had zero experience with the cuisine and culture of Palestine until receiving a copy of Joudie Kalla’s exquisite “Palestine on a Plate” (one of my blog’s Top Cookbooks of 2016) and taking a hands-on Palestinian class in Tokyo two weeks ago.<br /><br />Like many staple dishes common throughout the Middle East, there’s a long, rich history of shared lineage (hummus, falafel, ful, stuffed grape leaves), of not wasting a morsel (recycled bread salads such as fattoush), and making the most of the season’s bounty. Joudie grew up in a Palestinian household; the recipes in the book are methods and ingredients learned from her mother and grandmothers. Although some dishes have been adapted for modern sensibilities (less fat, less fuss, and less time-consuming), all are true to traditional Palestinian cooking.<br /><br />Beginning with a lovingly photographed guide to “my world of ingredients,” chapters include “Good Morning Starters” (ijeh, ful mudammas, fattet hummus, figs with labneh and honey on toasted bread, gorgeous sumac-y tomatoes, fluffy za’atar buns), hearty pulses and grains (freekeh-stuffed peppers, freekeh salad with marinated chicken and pomegranate dressing, lentil and beetroot salad with parsley and sumac dressing and grilled halloumi, maftoul tabbouleh, falafel, kubbeh), an entire chapter devoted to vibrant vegetarian dishes (tabbouleh-stuffed vine leaves, spinach and cheese parcels, mutabbal three ways, stuffed vegetables), lamb and chicken (makloubeh, kufta bil tahineh, warak inab, shakriyeh, fatayer, za’atar chicken), fish (saffron and lemon cod, mullet, sea bream, sumac and za’atar roasted monkfish, as well as squid, prawns, and shellfish), and a gorgeous dessert chapter that recalled the dishes shared with students: Yaffa orange cheesecake, m’t’abak, namoura, rosewater rice pudding, mandarin orange blossom cake, and very moreish tahini brownies.<br /><br />As is standard for books I review, I chose several recipes to test and photograph: the lentil and beetroot salad with parsley and sumac dressing with grilled halloumi, sumac tomatoes, za’atar buns (I used fresh yeast), and mandarin orange blossom cake. Finding fresh beetroot and imported halloumi was a bit of a Herculean challenge in Japan, but one that was well worth it.<br /><br />Recalling Ottolenghi’s vibrant, stunning vegetable dishes, the lentil salad is my new go-to favorite for entertaining or festive dinners; the contrast of colors between the fluorescent beetroot, silky preserved lemons and bright punch from the parsley is visually impressive as well as a delicious contrast of textures and flavors. The sumac dressing (which includes white wine vinegar and lemon juice) and preserved lemons add a bright (but not overpowering) acidity, while the grilled halloumi adds a savory counterpoint.<br /><br />The za’atar buns are based on a recipe of Nigella Lawson’s and produced a moist, fluffy roll that pairs well with hearty soups or spreads. Finally, the mandarin orange cake was an interesting one as the flour is composed entirely of semolina, an ingredient normally used in namoura / revani / basboussa that is baked then bathed with a fragrant orange blossom-laced sugar syrup. Made with olive oil and whole boiled oranges, it keeps wonderfully moist for several days. I opted to bake it in my NordicWare Citrus loaf pans and topped with candied orange slices.<br /><br />The recipes worked flawlessly as written; I opted to test in metric rather than the US conversions. Most ingredients should be readily available at your local grocery, with the exception of some of the grains (maftoul, freekeh) and seasonings (za’atar, rosewater, orange blossom water).<br /><br />Gorgeous photography by Ria Osbourne beautifully captures the finished dishes, along with scenes of vibrant everyday life in Palestine (markets, kitchens, street scenes, quiet moments at rest). The vegetarian chapter alone is worth the price of admission, plus I loved that many dishes come together quickly. Too often, I find myself purchasing cookbooks that are beautiful to look at but woefully impractical for weeknight cooking; not so with “Palestine on a Plate.” I also appreciated that Joudie includes healthier options for baking instead of deep-frying as I try to keep an eye on my fat intake and generally avoid fried foods.<br /><br />Joudie’s tribute to her family, her home, and her rich Palestinian heritage is one that deserves a place of honor on your cookbook shelf; not only gorgeous to look at, every dish begs to be made and devoured, and Joudie’s prose will flood your senses with the sights, sounds, and smells of a Palestinian kitchen.

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Gorgeously written memoir with mouthwatering food!

As a huge fan of Persian cuisine and novels such as [[ASIN:0812972481 Pomegranate Soup: A Novel]] and [[ASIN:1565129571 Maman's Homesick Pie: A Persian Heart in an American Kitchen]], I eagerly dove into &#34;The Temporary Bride,&#34; not realizing at first that it was in fact autobiographical. Jennifer Klinec, the daughter of hardscrabble Eastern European immigrants, grew up in a rural Ontario town and longed to see (and more importantly, taste) all the mysteries that the world had to offer. Independent from a young age, she moved between Swiss boarding school and an Irish college, a bank job in London, a food writer and and hands-on cooking around the globe (including Yemen and Syria) before chasing her dreams to Iran. Having operated a cooking school out of her London home, she at times finds so many restrictions chafing (women must wear a headscarf at all times, travel in a separate section of the bus, stand in separate lines, and are subject to scrutiny and inspections by the religious police, not to mention sexual harassment in the street).<br /><br />But Jennifer ends up signing up for something she hadn't bargained for: she falls in love with her host family's gruff son and becomes a temporary bride, marrying a man she's only known for three weeks. Vahid indulged her culinary curiosity by granting her access to every corner of Iran's foodways, introducing her to local specialties, and opening doors that would have otherwise been closed to her as a foreign woman, including an ill-fated visit to an abbatoir. The two began a whirlwind courtship. Living in rural Yadz, Jennifer and Vahid were under intense scrutiny by pretty much everyone, stealing kisses and hurried trysts in alleyways and in Jennifer's hotel room.<br /><br />Such temporary Sigheh marriages are ways to get around Iran's strict ban on extra-marital sex; some view them as legalized prostitution, while for Jennifer and Vahid, it offered a chance at normalcy.<br /><br />The writing is gorgeous, particularly the heady descriptions of savory stews and the chopping, peeling and food preparation; I felt like I had found a soulmate as I've had a similar love for Persian, Middle Eastern and Central Asian dishes since childhood and feel most alive and at home in foreign kitchens. Iran has long been a place I've dreamed of visiting and cooking my way around, and reading Jennifer's gorgeous prose brought modern Iran to vibrant life. I devoured the entire book in a day, and certainly look forward to reading more works by Jennifer!

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Fantastic no-bake treats for any occasion!

I've always loved cool, creamy desserts, but am not a fan of the many poke cakes and shortcuts made with boxed pudding mix, Jello, etc., so I was thrilled that No-Bake Treats doesn't use these shortcuts, but homemade recipes instead (no hint of Cool Whip, either!).<br /><br />You'll find dozens of ideas for no-bake cheesecakes, icebox cakes, pies, tarts, ice cream cakes, pudding parfaits, etc. Recipes that caught my eye included the German chocolate mousse pie, German chocolate cookie cups, brownie batter cheesecake, Cabernet spiked chocolate tart, and salted pistachio dark chocolate truffles.<br /><br />Ingredients are listed in both US and metric.<br /><br />My only issue is that the font is a little small for me, but otherwise this is a book that I look forward to using!

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Beautiful cookbook, but aimed more at the novice cook

Naturally I'm familiar with Mary Berry from her role as host on the Great British Bake-Off (I've followed the careers of several of the alumni including Edd Kimber, Ruby Tanoh, and Nadiya Hussein), but this was the first time I'd had the chance to peruse one of her many cookbooks. A legend in British culinary circles, Mary has published more than 75 cookbooks.<br /><br />In &#34;Cooking with Mary Berry,&#34; she presents beautifully photographed dishes that lean towards the basic (pizza tartlets, nachos, hummus), with a dash of well-known European dishes (coq au vin, chicken cordon bleu, boeuf bourguignon, mushroom stroganoff) and quite a few international influences in the form of Mexican / Tex-Mex (mole, shrimp tacos), Asian, and even Indian and Middle Eastern (including vegetarian dishes such as falafel).<br /><br />As Mary states in the introduction, her recipes have to meet three criteria: look good, taste good, and be practical to make. Her step-by-step technique photographs would be tremendously helpful for those new to the kitchen, and the limited number of ingredients make this a perfect cookbook for a student going off to college, for example. More experienced chefs will already know all of these tips and tricks, but it's nice to have a reminder from time to time! Some of the vegetarian dishes and sides appealed to me, although the recipes not surprisingly feature meat and seafood quite heavily. I'm also interested in trying Mary's breads and baked goods as that is what she is primarily known for.<br /><br />This would make a great gift for a budding chef in your life, or if you have basic cooking skills and are interested in trying more adventurous international dishes.

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and desserts just like those you get from your favorite Chinese

Kelly Kwok, founder of &#34;Life Made Sweeter,&#34; has unlocked the secret to delicious restaurant-style stir fries, noodles, curries, and desserts just like those you get from your favorite Chinese, Thai, or Korean restaurants, but without the sinkful of dirty dishes and piles of pots and pans! You'll find all your Chinese favorites like Beef and Broccoli, General Tso's Chicken, Lemon Chicken, Kung Pao Chicken, Lo Mein along with Galbi (Korean-style short ribs), Thai curries, Bahn mi, tom yum, pho, fried rice, noodle dishes, sides and desserts.<br /><br />Most of these qualify as one-pot dishes (despite the title, not all involve the slow cooker), making prep and cleanup easy. Ingredients are listed in both US and metric equivalents, and most ingredients should be readily available at your grocery store. Each recipe has a gorgeous full-color photo as well. The sauces in particular are standouts, even more so considering that relatively few ingredients are used (so no trips to the Chinese/Oriental supermarket trying to track down hard-to-find sauces and pastes).<br /><br />As a vegetarian, I loved the Asian-inspired soups like the Thai pumpkin curry soup, miso soup with vegetables and soba noodles, and Chinese hot and sour soup. There is a whole chapter devoted to meatless mains, including a vegetarian mapodofu, Thai red curry vegetables, Chinese eggplant with garlic sauce, General Tso's Brussels sprouts and sweet potatoes, and Thai basil tofu and vegetable rice casserole.<br /><br /> THAI BUTTERNUT SQUASH CURRY SOUP<br /><br />YIELD: 4–5 SERVINGS<br /><br />5 cups (2250 g) butternut squash (or pumpkin), peeled and cubed<br />1 cup (200 g) sweet potatoes, peeled, roughly cubed<br />1 medium onion, peeled, diced<br />1 tbsp (8 g) fresh ginger, peeled<br />3 garlic cloves, sliced<br />3 cups (710 ml) chicken or vegetable broth<br />1 (13.5-oz [400-ml]) can coconut milk<br />½–1 tbsp (8–16 g) red curry paste, to taste<br />½ tsp turmeric<br />1 tbsp (15 ml) fresh lime juice<br />Salt and pepper, to taste<br />Drizzle of coconut milk, for garnish (optional)<br />Pumpkin seeds, for garnish (optional)<br />Chopped cilantro leaves, for garnish (optional)<br />Sliced red chili pepper, for garnish (optional)<br /><br />Place the squash, sweet potatoes, onion, ginger, garlic and broth in a 4- to 5-quart (3.8- to 4.7-L) slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the squash and sweet potatoes are soft and cooked through.<br /><br />Remove the lid and stir in the coconut milk, red curry paste, turmeric and lime juice. Allow the soup to cool slightly before pur&eacute;eing. Using an immersion blender, pur&eacute;e directly in the slow cooker or pour contents into a blender and pur&eacute;e until smooth. Adjust seasonings as needed with salt and pepper.<br /><br />Serve warm in bowls and garnish with a drizzle of coconut milk, pumpkin seeds, cilantro and sliced red chili pepper, if desired.<br /><br />I love that so many of the ingredients are readily available; nothing is more frustrating than finding a dish that looks great, but not being able to locate specialty ingredients (especially true with some Chinese and Asian cookbooks).<br /><br />The addition of desserts was a nice touch as I love to use my slow cooker for desserts (I also highly recommend Michele Scicolone's &#34;The Mediterranean Slow Cooker&#34; for its desserts chapter). Here you'll find a mandarin orange cheesecake, Asian pear pudding cake, black sesame brownies, Chinese steamed sponge cake, ginger tea poached pears, Lunar New Year sweet rice cake, mango coconut tapioca pudding, matcha green tea cake, sweet green bean soup, and Thai coconut sticky rice with mango.<br /><br />Here is Kelly's recipe for Black Sesame Brownies: the ground black sesame seeds lend an almost peanut-butter-like depth.<br /><br /> BLACK SESAME BROWNIES<br />YIELD: 10 SERVINGS<br />1 cup (125 g) all-purpose flour<br />¼ cup (30 g) unsweetened cocoa powder<br />2 tsp (5 g) black sesame powder or finely ground black sesame seeds<br />¾ tsp baking powder<br />¼ tsp salt<br />½ cup (58 g) unsalted butter<br />½ cup (90 g) semi-sweet chocolate chips<br />1 cup (225 g) sugar<br />3 large eggs, lightly beaten<br />1 tsp pure vanilla extract<br />½ cup (90 g) semi-sweet mini chocolate chips, plus more for topping, if desired<br /><br />Take a long piece of aluminum foil and fold it lengthwise into a long strip. Press it along the inside perimeter of your slow cooker, creating a ring. This will prevent the edges from burning. Next, line the bottom with a piece of parchment, leaving an overhang on the sides for easier removal.<br />In a small bowl, whisk together the flour, cocoa powder, sesame powder, baking powder and salt.<br /><br />Place the butter and chocolate chips in a medium microwave-safe bowl. Heat on high power for 30-second increments, stirring well after each, until completely smooth and melted. Whisk in the sugar until smooth. Beat in the eggs, one by one, then add the vanilla.<br /><br />Slowly stir in the flour mixture until just combined; do NOT overmix. Fold in the mini chocolate chips. Pour the batter into the lined slow cooker and smooth out using a rubber spatula. Top with additional chocolate chips if desired.<br /><br />Cover the slow cooker with a double layer of paper towels then place the lid securely over the towels. This prevents any water from dripping into the cake batter.<br /><br />Cook on low for 21⁄2 to 3 hours, then remove the cover and cook for an additional 10 to 15 minutes. Remove the insert from the slow cooker and allow to cool completely. Lift the parchment paper to remove the brownies and slice into squares.<br /><br />Kelly has also provided a handy guide to browning, cuts of meat, layering, sizes and brands of slow cookers, and general tips. In addition, a section on the Asian pantry includes a brief overview of staples such as black bean sauce / paste, sambal oelek, coconut milk, doenjang, dried chilis, fish sauce, spices, and other seasonings that you'll need to create the dishes in &#34;The Asian Slow Cooker.&#34;<br /><br />Verdict: If you love Asian cuisine but think you don't have the time to create it at home, think again! &#34;The Asian Slow Cooker&#34; will have you throwing out your takeout menus in favor of easy homemade versions with far fewer additives, plus there is enough variety and range of Asian cuisines (Chinese, Thai, Vietnamese, Korean) to keep you happily cooking for months to come. Happy (slow) cooking!<br /><br />(Thank you to YC Media for permission to reprint recipes and photos from The Asian Slow Cooker!)

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Like a warm hug from Bubbe!

I first heard of Miri Rotkovitz’s “Bubbe And Me in the Kitchen” via Facebook, where I’m a member of several Jewish and kosher groups. I adore classic Jewish comfort food; although I didn’t grow up in a Jewish household, my Polish great-grandmother was a cook for wealthy Jewish families in Poland, and some staple dishes of my childhood were very similar (stuffed cabbage rolls, kasha with mushrooms, buckwheat knishes, poppyseed strudel). Some of my earliest memories in the kitchen are of baking with my Polish grandmother, so I was eager to see how Miri took classic dishes and added modern twists.<br /><br />From the very first pages, “Bubbe and Me” is like a warm hug from grandma; I loved the author’s family photos and memories, along with “In the Kitchen With…” recollections and recipes by many famous Jewish cookbook authors such as Paula Shoyer (I reviewed her “Holiday Kosher Baker” for Mediterranean Living), Kim Kushner (see my review of &#34;The New Kosher,&#34;) Ronnie Fein, and others.<br /><br />Breakfast includes classic updates on lox and bagels (hot-smoked salmon bagels with herbed goat cheese and veggies), challah strata, and an amazing pareve apricot pistachio babka, while you’ll find a delicious spread of meze (muhammara and za’atar pita chips, smoky spice-roasted chickpeas, herbed feta), and an array of colorful and healthy salad ideas (I particularly loved the arugula, apple, and date salad with goat cheese and pecans and the purple cabbage slaw with toasted sesame ginger vinaigrette). You’ll find modern updates on matzoh balls (parlsey and nutmeg matzo balls, golden vegetable broth with dill matzo balls), schav (ruby chard and lemongrass schav), latkes, and kugel.<br /><br />As a pescetarian, I was thrilled by the many simple and delicious fish preparations, including penne with tuna, artichoke and capers (a great recipe for using up odds and ends in your pantry), Moroccan-spiced cod with oranges and olives, and the showstopping salt-crusted branzino with herbs will be sure to delight your fellow dinner guests. The pistachio and mint-crusted wild salmon with tzatziki (sadly I can only get Chilean farmed salmon, so this is a very occasional indulgence) was an eye-opener; the combination of flavorful pistachios with crunchy panko was a truly delicious and foolproof way to prepare salmon. Although I haven’t eaten poultry in over ten years, the recipes for pomegranate-lacquered roast chicken, marmalade-roasted chicken with potatoes, citrus chicken with clementine salsa, and easy apricot chicken looks like surefire crowdpleasers for Shabbat or family dinners.<br /><br />“Bubbe and Me in the Kitchen” is a tremendous blessing to my fellow vegetarians; the aforementioned salads, dips and vegetables are plentiful and largely vegetarian, from Romanesco with golden raisins and toasted almonds to healthy grain-based salads like basmati rice with sweet carrot and orange and forbidden rice salad with mango and ginger vinaigrette. There’s even an entire chapter of meatless mains, from kasha varnishkes with ratatouille and a roasted beet reuben to vegetarian paella, white bean cassoulet, matzoh spanakopita and cauliflower “couscous” with vegetable tagine. You’ll even find a vegan challah! All too often, vegetarian and vegan dishes are few in many mainstream kosher cookbooks, so I really appreciated this touch (for a completely vegan kosher take on Jewish foods, check out my friend Estee Rahiv’s new cookbook “Oy Vey Vegan.&#34;<br /><br />Naturally, what Bubbe isn’t known for her baking and confections? I loved the dried plums and apricots with almond paste and almonds, Satva’s semi-famous Jewish apple cake, chocolate orange ricotta cheesecake, and poppyseed hamantaschen dough with fruit filling. There is a chapter included on holidays as well, with a handy table of Passover ingredient substitutions and index of Passover recipes and a selection of menus for Rosh Hashannah, Yom Kippur, Sukkot, Chanukah, Passover, Lag B’Omer, Shavuot, Tu B’Av, and Shabbat.<br /><br />Overall, “Bubbe and Me in the Kitchen” is a must-have addition to your cookbook library whether you keep kosher or are simply interested in Jewish comfort foods; out of the dozens of kosher cookbooks I own, I think this one will see weekly use as the recipes are delicious, approachable, and include many international influences (particularly Japanese / Asian). Thank you to Miri for preserving and updating these classic dishes for future generations, and most importantly, for remembering and recognizing the importance our bubbes played in our lives both in and out of the kitchen!

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Fantastic baking book you'll want to own!

Some of my earliest food memories revolve around the smell and taste of the fresh yeast bread my Polish grandmother would bake in her small apartment kitchen in Michigan…for me, there is no more comforting aroma than that of freshly-baked bread. In a sort of alchemy, humble ingredients are transformed into an expression of baking talent and love. I’ve lived in five countries and visited several others, and sampling local breads and baked goods is one of the first things I set out to do.<br /><br />My large baking collection features numerous books on breads and baking, including several editions of the seminal “The Italian Baker” by Carol Field, my staple “Artisan Bread in 5,” Crumb: A Baking Book, Honey & Co The Baking Book, and the new Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka, and I’m pleased to report that “Panetteria: Gennaro’s Italian Bakery” now holds a spot of honor as well.<br /><br />Gennaro Contaldo, Italian chef and restauranteur who mentored Jamie Oliver, grew up surrounded by a family of bakers, from spending hours in his uncle’s bakery to waking up to his mother’s home baking. As a baker at The Neal Street Restaurant, he was responsible for making the bread, focaccia, torte salate, pastry and seasonal bakes. As he mentioned in the foreword, bread and baked goods mean tradition, and you’ll find various bakes from across Italy and in honor of various seasons and holidays.<br /><br />Beginning with basic bread dough and grissini, you’ll find recipes for panini, stuffed breads, focaccia (garlic and rosemary, cheese, peppers, potato, red onion and pancetta), pizze (Bianca, marinara, 4-cheese, greens, individual pizzas), stuffed pies (spinach, guanciale, courgette and ricotta), sweet breads (plaited sweetbread, aniseed and currant ring cake, pandoro, brioche, colomba), crostate (tarts: ricotta and Nutella, dried apricot, strawberry and peach, creamy limoncello tart with grated chocolate, pumpkin), biscotti, cantucci, and torte (pear and chocolate, polenta and almond cake, yogurt and orange ring cake, marbled espresso loaf cake). Many of the recipes are influenced by Tuscany (including autumnal favorite castagnaccio), and you’ll note that some recipes do not include salt as is traditional – so you may choose to add at your own discretion. Ingredients are listed in metric as well as US volume and weight measurements, a thoughtful touch that makes it much easier for US bakers. And many recipes feature gorgeous matte photographs of the final bakes.<br /><br />For this review, I made three recipes, including the grape and rosemary buns, tricolor braided loaf, and the aniseed and currant cake.<br /><br />The grape and rosemary buns did not include salt in the recipe, and I would definitely add about ½ tsp next time as the sweetness of the grapes could use the balance from a pinch of salt. Also, the shaping instructions were rather vague (“form the dough into little basket shapes”) and I must have rolled mine too tightly as I could not get my dough spirals to resemble the photo, but they were delicious nonetheless and froze beautifully.<br /><br />The second recipe I tried was the treccia colorata, with three different flavors (saffron walnut, rum raisin, chocolate and orange). This was extremely time-consuming (start to finish, it was a four-hour project) and messy, and I felt like I may have overworked the dough trying to knead in the cocoa powder after the first rise – next time, I would add in the flavoring during the initial mixing / kneading by dividing the dough before the first rise. The final loaf was a touch dry, but made fantastic toast and looked gorgeous on the table.<br /><br />The final recipe (and my personal favorite of the three) was the aniseed and currant ring cake. I was happily surprised to find both currants and Sambuca widely available here in Japan, and set out to make the cake (I used a 10-cup NordicWare Bundt pan). This was the easiest recipe of the three, and very easy to assemble (it only requires a brief knead). The final texture was delightfully soft, fragrant, and makes fantastic toast.<br /><br />My next challenge will be the chestnut squares as chestnuts are in season here in Japan; in fact, one of my former students gifted me with some gorgeous chestnuts from his tree, so I look forward to baking with them.<br /><br />Overall, “Panetteria: Gennaro’s Italian Bakery” is a delightful addition to your baking library that fans of Italian breads and pastries will definitely want to own!

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from dry fruit and nuts (Shirini) lending sweetness to more pungent ginger

As a longtime fan of Persian and Indian cuisines, I was intrigued when I saw my friend Marlene Spieler mention Niloufer Mavalvala's &#34;The Art of Parsi Cooking.&#34; Despite my familiarity with Persian and some regional Indian cuisines, I was not familiar with Parsi culture. The Parsi are followers of the Prophet Zarathushtra. The Parsi (from the word &#34;Pars,&#34; Iran), are Zoroastrians who migrated to India between the 8th to 10th centuries, and later their descendants who settled around the globe. Parsi cooking was largely shaped by Iran and India, and you'll find that both cultures feature prominently in Parsi dishes, from dry fruit and nuts (Shirini) lending sweetness to more pungent ginger, garlic, chilies and spices from India. The trinity of tikhu-khatu-mithu (spicy-sour-sweet) forms the underpinnings of Parsi cuisine.<br /><br />The included dishes in &#34;The Art of Parsi Cooking&#34; are arranged by course, from appetizers such as scrambled eggs with spices and prawns in spices and beloved side dishes like eggs on potatoes, okra or tomatoes and fish with green chutney in banana leaves to main dishes like shrimp coconut curry and rice, chicken curry with vegetable palau, Sunday lamb roast, and chicken almond and yogurt curry. And of course, what meal is complete without a spot of dessert? You'll find the famous Parsi wedding dish of  Lagan nu Custard and almond and rice pudding to Parsi kulfi (burnt milk ice-cream with pistachio and almond) and ravo (semolina and egg pudding). Teatime snacks also offer a nice light pick-me-up, including butter biscuits, cake, and sweet pancakes. A discussion of spice blends is also included. Best of all, many of the spices and ingredients should be readily available in your local supermarket or Amazon (I've tried to cook from some &#34;authentic&#34; Indian cookbooks where I couldn't locate any of the regional veggies or obscure ingredients, so this is a huge relief!).<br /><br />Each beautifully illustrated recipe comes with helpful tips, and I love that the book was printed with large, bold font for ingredients, making it easy to see and cook from. I loved the brown rice recipe; not to be confused with whole grain rice, this is basmati rice that gets its color from caramelized onions and is delicately spiced with cinnamon, cloves, peppercorn, and cardamom. The baked goods were also a fascinating and delicious departure from more syrupy, often-too-sweet Indian desserts such as gulab jamun; I loved the light, semolina-enhanced kumas and the delicately-spiced butter cookies.<br /><br />As we move into fall and winter's chill, I look forward to cooking my way through more of these delicious, warming dishes that have sustained generations of Parsi cooks and families.

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Gorgeous collection of must-visit restaurants and accompanying recipes!

My first introduction to &#34;Cult Recipes&#34; was last year's &#34;Tokyo Cult Recipes,&#34; which I can't recommend highly enough. The &#34;Cult Recipes&#34; books are a virtual stroll around some of the world's great cities (Venice, New York, Tokyo, Istanbul), with detailed maps, itineraries, and supporting recipes to match. The included photographs capture the vibrant people and places, as well as mise en place and various markets and ingredients.<br /><br />Turkish cuisine is probably my favorite and I have numerous Turkish books in my collection, so I was eager to see how this would stack up.<br /><br />From the gorgeous gold-embossed cover to the unique black-and-white cartoons, &#34;Istanbul Cult Recipes&#34; is a fantastic love song to the city. True to Turkish cuisine, the bulk of the recipes are for meze, including a vibrant beetroot couscous, chopped salad with walnuts, and purslane salad, kebabs, pilavs, and veg-friendly mains (lentil kofte, hot salads, black-eyed peas with tomato, sarma, etc.). The street food chapter introduced me to some new favorites (I had no idea that giant baked potatoes were popular outside the US), while the &#34;Sweet Things&#34; chapter doesn't disappoint with kadayif, kunefe, muhallebi, kurabiye, lokma, Turkish delight and baklava. I loved the pumpkin dessert and baked quince ideas. The illustrated pastries and condiments, grains and pulses, and dried herbs and spices charts were also tremendously helpful. Recipes are listed in metric / US volume / US weight measurements, which I greatly appreciated (more and more UK titles are doing this thankfully!).<br /><br />The recipes themselves are simple and straightforward, and most don't require extensive prep or cooking time, making it easy to prepare several dishes to be served together, as is the tradition in Turkey.<br /><br />A fantastic collection to your cookbook library and one of my top cookbooks of 2016!

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Delicious Mediterranean meze and baked goods, but needs some minor edits

Several years ago, a fellow cookbook collector gifted me a copy of Ana Sortun's excellent [[ASIN:0060792280 Spice: Flavors of the Eastern Mediterranean]], and I fell instantly and madly in love. Sortun is the executive chef behind Oleana and Sofra. Classically trained at La Varenne, she decided to incorporate Mediterranean spices and the mezze mentality after studying in Turkey. Sofra Cafe and Bakery opened in 2008 and serves mezze and baked goods from Turkey, Lebanon, and Greece, all of which are amply represented in &quot;Soframiz.&quot;<br /><br />I've long admired Turkish cuisine and have collected numerous books on the subject (including recent releases [[ASIN:1743368577 Istanbul Cult Recipes]], [[ASIN:1849496633 Eat Istanbul: A Journey to the Heart of Turkish Cuisine]], and [[ASIN:1743360495 Anatolia: Adventures in Turkish Cooking]]), so when I heard that Ana and Maura Kilpatrick were coming out with a Sofra cookbook, I was ecstatic. I've had the galley for several months, and have made numerous recipes from the book, including the spicy tomato bulgur salad, stuffed simit, Persian carrot and black eyed pea salad, and tahini shortbread cookies.<br /><br />The recipes include breakfast, meze, flatbreads, savory pies, cookies and confections, specialty pastries, cakes and desserts, and beverages. If you've never experienced a Turkish (or Israeli) breakfast, you're in for a treat; traditional breakfast spreads include many small bowls and plates of olives, tahini, stuffed flatbreads, egg dishes, vegetables and cheeses taking up the entire table. Breakfast at Sofra includes such staples as Shakshuka (baked eggs with spicy tomato sauce), rolled omelet with za'atar and labne, flower pogaca rolls, date orange brioche tart, pistachio toaster pastries with rosewater glaze, and morning buns iwth orange blossom glaze.<br /><br />The meze really shine and make for inspired snacking or afternoon pick-me-ups, from the whipped cheese spreads and hummus to hearty and healthy bean-based salads (Persian carrot and black-eyed peas, Egyptian-style pea salad with walnuts, barley and chickpea salad, yellow split peas with za'atar spiced almonds). I made several for this review and all were definite repeats.<br /><br />My true passion is baking, so the breads and baked goods were the real test. My first disappointment was that measurements are only given in volume, not weight; as a serious home baker, I much prefer the precision of weighing my flours, particularly as I live in an extremely humid climate (which affects the weight of flour). I also had some issues with several of the bread recipes I tried; the stuffed simit featured on the cover calls for 1 cup water to 2 1/4 cups of flour, and what initially greeted me was almost like pancake batter. I continued to add flour by the tablespoon, as well as a little olive oil, and eventually had a very soft (but workable) dough that was wonderfully moist. The Turkish method of brushing with pekmez (grape molasses) lends a sweet finish to the savory filling of feta and za'atar spiced almonds and the toasted sesame seed topping. The bread is delicious on its own or as an accompaniment to the salads in the book.<br /><br />Fans of Middle Eastern pastries will be in heaven; from pistachio bird's nests (a recipe I have not encountered in my many other Turkish books) to Persian love cake, kunefe, umm Ali with caramelized apples, chocolate hazelnut baklava, brown butter pecan pie with espresso dates, date espresso ma'amoul, and milky walnut-fig baklava, this is a baker's paradise.<br /><br />I encountered an issue with the tahini shortbread cookies, which calls for 2 tsp salt; I cross-checked the recipe on the internet, and the online version I found also called for 2 tsp. salt. My baker's instinct told me to start with much less; I went with 1/2 tsp salt, which is what most of the other cookie and shortbread recipes in &quot;Soframiz&quot; called for, and I'm certainly glad I didn't use the full amount as they would have been too salty for my taste. Also, I followed the recipe to the letter, and ended up with more like 3 or 4 dozen cookies. The recipe calls for 1/2 cup toasted sesame seeds but you are only instructed to use 1/4 cup. The resulting cookies were absolutely delicious and would be fantastic as part of a cheese tray as the sesame lends a savory edge.<br /><br />Gorgeous matte photography and clear, large font make this a pleasure to read and cook from (I prefer matte pages as it means no glare in my cookbook holder). I loved the recipes I tried, but found in several instances that there are small errors, so be sure to read through the entire recipe in advance and make note if an ingredient is mentioned that is not in the list, or an amount seems off.<br /><br />Overall &quot;Soframiz&quot; is one of my top cookbook picks for 2016 (I'll be releasing my 2016 cookbook roundup in the next month or two), and one that fans of Turkish, Mediterranean and Middle Eastern cuisine will certainly want to add to their collections.

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Bring the flavors of Italy home!

Some of my earliest food memories revolve around the smell and taste of the fresh yeast bread my Polish grandmother would bake in her small apartment kitchen in Michigan…for me, there is no more comforting aroma than that of freshly-baked bread. In a sort of alchemy, humble ingredients are transformed into an expression of baking talent and love. I’ve lived in five countries and visited several others, and sampling local breads and baked goods is one of the first things I set out to do.<br /><br />My large baking collection features numerous books on breads and baking, including several editions of the seminal “The Italian Baker” by Carol Field, my staple “Artisan Bread in 5,” [[ASIN:1607748363 Crumb: A Baking Book]], [[ASIN:1444735004 Honey & Co The Baking Book]], and the new [[ASIN:157965682X Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka]], and I’m pleased to report that “Gennaro’s Italian Bakery” now holds a spot of honor as well.<br /><br />Gennaro Contaldo, Italian chef and restauranteur who mentored Jamie Oliver, grew up surrounded by a family of bakers, from spending hours in his uncle’s bakery to waking up to his mother’s home baking. As a baker at The Neal Street Restaurant, he was responsible for making the bread, focaccia, torte salate, pastry and seasonal bakes. As he mentioned in the foreword, bread and baked goods mean tradition, and you’ll find various bakes from across Italy and in honor of various seasons and holidays.<br /><br />Beginning with basic bread dough and grissini, you’ll find recipes for panini, stuffed breads, focaccia (garlic and rosemary, cheese, peppers, potato, red onion and pancetta), pizze (Bianca, marinara, 4-cheese, greens, individual pizzas), stuffed pies (spinach, guanciale, courgette and ricotta), sweet breads (plaited sweetbread, aniseed and currant ring cake, pandoro, brioche, colomba), crostate (tarts: ricotta and Nutella, dried apricot, strawberry and peach, creamy limoncello tart with grated chocolate, pumpkin), biscotti, cantucci, and torte (pear and chocolate, polenta and almond cake, yogurt and orange ring cake, marbled espresso loaf cake). Many of the recipes are influenced by Tuscany (including autumnal favorite castagnaccio), and you’ll note that some recipes do not include salt as is traditional – so you may choose to add at your own discretion. Ingredients are listed in metric as well as US volume and weight measurements, a thoughtful touch that makes it much easier for US bakers. And many recipes feature gorgeous matte photographs of the final bakes.<br /><br />For this review, I made three recipes, including the grape and rosemary buns, tricolor braided loaf, and the aniseed and currant cake.<br /><br />The grape and rosemary buns did not include salt in the recipe, and I would definitely add about ½ tsp next time as the sweetness of the grapes could use the balance from a pinch of salt. Also, the shaping instructions were rather vague (“form the dough into little basket shapes”) and I must have rolled mine too tightly as I could not get my dough spirals to resemble the photo, but they were delicious nonetheless and froze beautifully.<br /><br />The second recipe I tried was the treccia colorata, with three different flavors (saffron walnut, rum raisin, chocolate and orange). This was extremely time-consuming (start to finish, it was a four-hour project) and messy, and I felt like I may have overworked the dough trying to knead in the cocoa powder after the first rise – next time, I would add in the flavoring during the initial mixing / kneading by dividing the dough before the first rise. The final loaf was a touch dry, but made fantastic toast and looked gorgeous on the table.<br /><br />The final recipe (and my personal favorite of the three) was the aniseed and currant ring cake. I was happily surprised to find both currants and Sambuca widely available here in Japan, and set out to make the cake (I used a 10-cup NordicWare Bundt pan). This was the easiest recipe of the three, and very easy to assemble (it only requires a brief knead). The final texture was delightfully soft, fragrant, and makes fantastic toast.<br /><br />My next challenge will be the chestnut squares as chestnuts are in season here in Japan; in fact, one of my former students gifted me with some gorgeous chestnuts from his tree, so I look forward to baking with them.<br /><br />Overall, “Gennaro’s Italian Bakery” is a delightful addition to your baking library that fans of Italian breads and pastries will definitely want to own! (Note: I reviewed the UK edition, but Interlink is also releasing an adapted version for US home bakers in the near future).

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... I've seen before through Cook's Illustrated hacks and the like (using a Bundt pan to strip corn kernels with ...

Some of these I've seen before through Cook's Illustrated hacks and the like (using a Bundt pan to strip corn kernels with no mess), and some fall on the &#34;less practical&#34; side (like using foil as a roasting pan; if you're attempting to bake anything remotely heavy / messy, the foil will buckle and spill when you try to pull the whole thing out of the oven unless you're using a cake lifter under it - been there, made that mistake!).<br /><br />But for those with tiny or underequipped kitchens (including rental houses on vacation), there are some great lifesavers here that will still enable you to bake, poach, broil, etc., using repurposed kitchen items (foil, cake pans, etc.), along with simple recipes that illustrate / use the aforementioned techniques.

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Simple and delicious family recipes

I'm probably one of the very few who purchased this cookbook without having ever actually SEEN the Great British Bake-Off or Nadiya on the small screen...chalk that up to several overseas moves and the last couple of years without a TV or cable. However, I was intrigued by the snippets of information out about her debut cookbook, and decided to preorder from the UK. Despite the lack of TV, I regularly follow the careers of former GBBO contestants and own cookbooks by several, including the excellent &#34;Crumb&#34; by Ruby Tanoh (one of my blog's top cookbooks of 2014) and Edd Kimber (&#34;The Boy Who Bakes&#34;).<br /><br />I love a good curry (Meera Sodha's books are some of my favorites), but due to a hectic work/life balance, I really fall for doable, delicious recipes with easy results, and &#34;Nadiya's Kitchen&#34; delivers on both counts. Nadiya grew up in a British Bangladeshi family in Luton, where she taught herself to cook from cookbooks and YouTube videos. In 2015, she was chosen to appear on Great British Bake-Off and won. An audience favorite, Nadiya now has a spinoff BBC documentary &#34;The Chronicles of Nadiya&#34; as well as several book deals (&#34;Nadiya's Kitchen,&#34; the children's book / cookbook &#34;Bake Me A Story,&#34; as well as her first novel).<br /><br />In her first cookbook, Nadiya collects familiar (British) favorites like the Full English (here presented as a frittata), meat pies, and cherry Bakewell with a hefty dose of the international (chilli cheese burritos, gnocchi with cheese, pine nuts and rocket, grilled halloumi with pomegranate salsa, kofta kebab, Asian-inspired seafood) as well as Indian and Bengali fare (meat samosas, korma, curry, kedgeree). True to her word, many recipes do come together quickly and are fairly simple. Thanks to the detailed step-by-step photographs for more involved recipes, even novice cooks can turn out a delicious dinner.<br /><br />The chapters are arranged by theme rather than meal (teatime, dessert for dinner, dinner date, cosy evenings and midnight feasts, etc.), so it may take a bit of flipping to locate the recipe or type of dish you're looking for.<br /><br />For this review, I made several recipes from &#34;Nadiya's Kitchen&#34; including the showstopping oven-roasted sweet tomato and Parmesan tart, mustard and kale mac and cheese, quick boiled egg curry, and sour cherry and almond Bundt cake. The tomato Parmesan tart has you essentially candy cherry tomatoes with a touch of sugar, balsamic and olive oil. If pressed for time, an all-butter refrigerated pie crust can be substituted for the homemade one. You first blind bake the crust before layering with half the tomatoes and adding a rich cheese-enhanced custard (I also added some sprigs of fresh thyme to add a little extra flavor). This was absolutely lovely served with a simple green salad (and I actually prefer eating it cold rather than warm).<br /><br />Next up was the quick boiled egg curry. I usually have a surplus of hard-boiled eggs in the refrigerator (I steam them in batches in my rice cooker), and am always looking for new ways to use them, so I loved the idea of adding them to a curry. You start by cooking down tomatoes, onion, and spices into a dry paste, then frying up the eggs separately. Two observations here: first, the amount of paste hardly seems generous enough for six eggs / several servings if you like your curry a bit heartier / saucier (I ended up with maybe 1.5 cups of sauce after cooking down, which would yield 1/4 cup per person if serving six as Nadiya recommends). Second, I had less success with frying up the eggs. You're supposed to score them then crisp in oil, but mine browned unevenly and didn't result in the crisp &#34;shell&#34; shown. I ended up using peeled hardboiled eggs and mixing them into the curry, and loved the final result.<br /><br />The mustard and kale mac and cheese was a great update on a beloved classic; I added some panko breadcrumbs to the top as I love crunchy mac and cheese! If you can't find Coleman's mustard powder in your neck of the woods, French mustard or Japanese mustard powder is a respectable substitute. Kale being a tougher green, it froze and reheated beautifully and didn't turn slimy or mushy on reheating.<br /><br />And as Nadiya is primarily known as a baker, how do the selection of baked goods hold up? The first recipe I tried was the sour cherry and almond Bundt, and it was every bit as gorgeous as the photo. My coworkers loved the balance of cherries and subtle hint of almond (the recipe uses both almond flour, although not entirely gluten-free, as well as almond extract). The crumb was moist and the cake held up well through several days of snacking.<br /><br />There are also recipes for mocha macarons, homemade candy (peanut, black sesame and ginger brittle, chocolate-dipped honeycomb, candied orange peel, guava Turkish delight, salted pretzel fudge, speculoos hazelnut truffles), cookies galore (candied lemon, coconut and strawberry Anzacs, chocolate and date, matcha and milk chocolate), chocolate and hazelnut profiteroles, chocolate and star anise fondants, pavlovas and cream pies, nutmeg and orange baked cheesecake, raspberry jam puddle brownies, and a recipe for Her Majesty's Cake.<br /><br />From comfort food (hello, mushroom, cheese and mustard croissants!) to more elegant fare (fresh sea bass fennel ceviche, crusted rack of lamb with aubergine bortha, crispy filo with seared tuna), &#34;Nadiya's Kitchen&#34; offers something for everyone, from beginning cooks to the more experienced.

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Delicious, approachable Greek comfort food

“Cooking with Loula” is the beautiful cookbook-slash-memoir of Alexandra Stratou, Athens native and classically trained chef, that centers on the recipes of Kyria (Mrs.) Loula, her grandmother’s cook. Kyria Loula had worked for several generations of the Stratou family, creating dishes that nourished the physical body as well as sustained family traditions and memories.<br /><br />I first discovered this title on NetGalley (where I’ve been a reviewer for the past couple of years); as a huge fan of all things Greek, I was eager to dive into the galley (and later the physical copy). As I work full-time and have very little time for cooking during the week, I was hoping that the recipes would be on the simple side; luckily this is so, with short ingredient lists yet delicious results.<br /><br />I love that not only does Ms. Stratou include pantry staples, but also includes other essential tips, my personal favorite being “Bless your food when you reach the point where it could turn into a success or a failure.” A lovely illustrated guide to essential tools and a guide to cooking with the seasons rounds out the introduction. The seasonal chart will help you choose recipes based on what is in season at the moment (and of course, if you can support your local farmer’s market if you have one, your recipe will turn out all the better for it).<br /><br />And here is the major difference between Greek cooking and our modern lives: In Greece (particularly Crete), meals still revolve around seasonality. A tomato should only be consumed when in season, unlike the plastic tasteless varieties available year-round at American grocery stores. I subscribe to a biweekly organic CSA box from Nagano, and each week get to cook with sometimes new and novel ingredients (this week’s box included huge okra, eggplant, tomatoes, cucumbers, and red shiso), many of which also feature prominently in Greek cuisine.<br /><br />Recipes are arranged with the home cook in mind; weekday recipes are specifically geared towards the harried modern cook, featuring dishes that can be on the table in half an hour or less. These include spanakopita, gemista, pastitsio, tomato-stewed chicken with orzo, stuffed zucchini, and oven-baked sea bass. “Sundays” includes more ambitious recipes with longer cook times, designed to let you linger over the table with family. Standouts include Hunkiar Beyendi (beef stew with smoked eggplant puree), chicken pie, stuffed cabbage leaves, beef stifado, roast pork with apple and onion, and galaktoboureko.<br /><br />“Summer Holidays” includes lighter fare like kaiki tuna salad, black-eyed pea salad, mini cheese pies, octopus marinated in vinegar, and dips. Fried fish, oven-baked eggplant, grilled fish, potato salad, baklava and chocolate mousse round out the chapter. “Traditions” captures major Greek holidays, beginning with New Year’s (vasilopita), deep-fried salt cod (served on March 25), koulourakia (Easter butter cookies), Tsoureki (Easter bread), oven-roasted lamb (served on Holy Saturday), and Christmas cookies and cakes will all brighten your holiday table. “Essential Recipes” includes stocks, sauces (b&eacute;chamel, avgolemono, mayonnaise, kimas), and pastry cases (crusts). The book closes with beautiful dedications to Kyria Loula and Giagia Sofia.<br /><br />I’ve made several of the recipes from “Cooking With Loula,” beginning with the gemista (stuffed vegetables). My mother used to prepare stuffed peppers, but I was never a fan of green peppers in particular, so for this recipe I substituted the sweeter orange, red, and yellow bell peppers. In Japan it is difficult to find large tomatoes (heirlooms are apparently unknown here), so I used all peppers for stuffing, fitting them snugly into my Emile Henry pie dish. The end result was a delicious blend of rice (I used Arborio), raisins and pine nuts that thankfully also freezes supremely well (I had the leftovers for lunches the following week). Fellow vegetarians and pescetarians will be in heaven, as Greek cuisine is tremendously vegetarian-friendly (aided by the large number of fasting days in the Greek Orthodox calendar).<br /><br />In Alexandra’s words, “This cookbook is as much about my family as any other. We all have our own stories, our own tastes, our own memories, but no matter what they are, when talking about them we speak the same language. The places of the past we travel to are highly personal, but the journey is universal. I hope you hold this book in your hands and take some time --- not only to cook, but to think about your past and what it means to you.” “Cooking with Loula” will send you forward on a delicious journey, not only to discover Loula’s recipes, but to reconnect and create your own lasting food memories (glass of Greek wine and Greek soundtrack in the background highly recommended but optional). Happy cooking!<br /><br />(This review originally published on BundtLust on 21 August 2016)

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Healthy eating in a hurry - perfect for busy weeknights!

I own and have reviewed several (unofficial) Trader Joe’s cookbooks and cook from all of them regularly, so was excited to see “The Eat Your Way Healthy At Trader Joe’s Cookbook.” It’s no secret that one of my favorite stores on the planet is Trader Joe’s. I first discovered them while still living in Michigan, and it would be an eight-year wait before my city in Texas got their first store (in the meantime, I would smuggle home suitcases full of TJ’s manna-like cookie butter and dried fruit). Although I currently live 8,000 miles away from the nearest store (and will for the next several years), I have a hefty supply of shelf-stable TJ’s products that friends and family are kind enough to send in care packages.<br /><br />So I was excited to see the new release “The Eat Your Way Healthy At Trader Joe’s Cookbook: Over 75 Easy, Delicious Recipes for Every Meal.” A freelance illustrator, author Bonnie Matthews was hit hard by the economic downturn in 2008 and also saw the end to a seven-year relationship. She had gotten up to nearly 300 pounds before deciding that she needed to change; she started cooking healthier meals using Trader Joe’s products and eventually lost 130 pounds through a combination of healthier eating and working out. Her employee discount at Trader Joe’s meant that she had the chance to create delicious recipes that would let her stick to her newfound healthy lifestyle: “I had to make peace with food and make better choices or I knew that I would not be able to survive.” Dr. Oz dubbed Bonnie a “Wellness Warrior” on his show and gave Bonnie a blog on DoctorOz.com; this launched her journey as a cookbook author.<br /><br />Something that my loyal readers may not be aware of is that I lost and have kept off around 35 pounds for the last 15 years. Starting in junior high and high school, I began to pack on the pounds onto my 5’1” frame through a combination of junk food, soda, candy, and lack of exercise. In high school I weighed about 125; by the time I earned my BA from Western Michigan in 2003, that number had ballooned to over 140 and I barely fit into a size 12. I had finally had enough and changed my habits (and diet) drastically; I started to exercise every day, cut out regular sodas, stopped eating fast food, switched to whole grains, fresh vegetables, and low-fat dairy, and gradually adopted a vegetarian (now pescetarian) diet. In a matter of months, I’d dropped over 30 pounds. Some of that weight had crept back over the last 10 years in Texas (in large part because of the extreme heat, lack of sidewalks, and places to exercise outside), but last year I finally got back down to my grad school weight that I hadn’t seen since 2006.<br /><br />The gorgeous photography (which Bonnie also shot) and easy-to-read font make this easy to cook from; number of servings can be found on the upper-left-hand side, with a full-color photo for each recipe appearing to the right. There are lots of international influences to keep dinner interesting, from Moroccan-inspired tagines to Greek chicken with eggplant and onion, Thai red curry with roasted kabocha squash and shrimp, pork tenderloin medallions with rosemary marinade, and pasta dishes. Each recipe comes with a brief introduction from Bonnie with additional tips, tricks, and info about specific ingredients. Although the recipes rely on shortcuts (TJ’s frozen veggies, sauces, etc), there are minimal highly-processed ingredients. Because of this, prep times are very reasonable, with many of the main dishes on the table in 30 minutes or less.<br /><br />Whether you’re looking to make a healthier lifestyle change or are simply looking for new ideas for delicious, healthy weeknight meals, “The Eat Your Way Healthy At Trader Joe’s” truly has something for everyone!

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Peace and Parsnips

Longtime vegan Lee Watson works as a vegan chef at a retreat center in Snowdonia National Park, Wales. In “Peace and Parsnips,” he collects 200 of his favorite recipes for smoothies, salads, nibbles, big plates, curries, burgers, desserts and more to prove that vegan food doesn’t have to be limited to spongy tofu and rubber-like nut cutlets. Inspired by his travels to Mexico, Turkish bazaars, Europe, Indian spice markets, and beyond, with minimal fuss and plenty of accessible ingredients he creates delicious meals that even carnivores will appreciate. With an emphasis on seasonality and mindful eating, you’ll find a well-rounded guide to the vegan pantry, including homemade nut milks (soy, cashew, almond, sprouted green lentil), spice blends, sauces and pestos, and even vegan feta that will allow you to create beautiful, healthful dishes that everyone can enjoy (in addition to being vegan, many of the recipes are also gluten-free).<br /><br />Lee includes many international influences in his recipes from Latin America (tostadas with salsa verde, the Middle East (couscous, hummus, tabbouleh, mujaddara, falafel, muhammara), Europe (borscht, filo pie, eggplant involtini, pastas, tempeh chorizo), India (curries, koftas, pulao) and Asia (udon, lumpia, fried rice). You’ll also find a chapter devoted exclusively to “meaty” burgers from Portobello pecan to beet quarter-pounders, spinach bhaji burgers, chickpea, butternut, and apricot burgers, and puy lentil and walnut burgers.<br /><br />The first recipe I tried was the kasha with rosemary, apricots, and walnuts. My Polish grandmother would frequently fix kasha when I was growing up; I have fond memories of the smell of kasha toasting in the pan before she would add mushrooms or turn it into pier&oacute;g lubelski (buckwheat pie in a pastry crust). I also love all things apricots and walnuts, so was interested to see how this flavor combination would work out. It was an incredibly satisfying combination of crunch (from the walnuts), toothsome buckwheat, and sweet notes from the apricots, plus it freezes well. This may be my new favorite way to serve kasha, and will definitely be going on my lunchtime rotation again soon!<br /><br />The maple and orange-glazed tempeh with bok choy and soba noodles is another winner; I used green tea (matcha) soba as that is what I had on hand, and shimadofu (Okinawan tofu) as tofu is suggested as a possible variation. The beautifully citrus-infused tofu contrasts with the savory soy-based broth (I left out the cilantro as it is not commonly used with noodle dishes here in Japan).<br /><br />I also loved Lee’s stuffed dishes, like the leek and wild mushroom-stuffed potato skins with lemon and chive yogurt, and his many ideas for millet. Although I regularly cook with whole grains, millet is new to me, and I loved the idea of using it as a filling for chard leaves (beet, millet, and raisin-stuffed ruby chard bundles with brazil nut and rosemary cream).<br /><br />Here are two recipes to whet your appetite:<br /><br />Pappardelle with Artichoke & Almond Sauce, Purple Kale & White Asparagus<br /><br /> This dish is a delight! So many shades of green, all bursting with flavor and nutrition. Artichokes make a surprisingly creamy pur&eacute;e. Throw a few almonds into the mix and you’re well on your way to deliciousness. In Spain, I buy fresh artichokes for pennies – pounds of the things are piled around our small kitchen and it can be difficult to know what to do with them. However, I recommend using high-quality jarred artichokes here. In this dish I tend to use white asparagus, but in autumn and winter I’d try to seek out some salsify. It’s a rich root vegetable, perfect with this tangy sauce.<br /><br />Gluten-free option: use GF pasta.<br /><br />For 4<br /><br />THE BITS<br /><br />14 ounces (400g) purple kale, stalks removed, thickly chopped<br />8–10 white asparagus spears<br />2 teaspoons olive oil<br />1/3 cup (75ml) nice white wine (vegan)<br />sea salt and freshly ground black pepper<br />14 ounces (400g) pappardelle (or similar egg-free pasta)<br />For the artichoke & almond sauce<br /><br />5 tablespoons olive oil<br />a handful of almonds, soaked for 2 hours, skins removed if you have time<br />2 cloves of garlic, peeled and crushed<br />4 big handfuls of watercress leaves<br />14 ounces (390g) artichoke hearts<br />juice of ½ a lemon<br />For the topping<br /><br />a small handful of toasted almonds, finely chopped<br />a big handful of fresh parsley, chopped<br />a handful of watercress<br /><br />DO IT<br /><br />To make the sauce, heat 1 tablespoon of oil in a frying pan and add the almonds. Saut&eacute; for 1 minute, then add the garlic and continue cooking for 2 minutes more. Add the watercress leaves, cover the pan, remove from the heat and allow to cool.<br /><br />Place the contents of the frying pan in a food processor with the artichokes, lemon juice and 4 tablespoons of olive oil, and blend to a smooth pur&eacute;e. The sauce should be thick and shiny. Add water to thin it out if necessary.<br /><br />Heat 2 teaspoons of olive oil in a large heavy-bottomed frying pan on medium and add the asparagus. Panfry for 6–8 minutes, until nicely caramelized. Add a glug of white wine, and when the liquid has evaporated, season and cover. Leave to sit.<br /><br />Bring a big pan of salted water to a boil and cook your pasta for roughly 8 minutes, until al dente. Add the kale halfway through the cooking time. Drain well, keeping aside a little of the pasta water. Add the drained pasta and kale to the artichoke sauce and toss together, adding some of the pasta water if it is looking a bit dry.<br /><br />Spoon into warm shallow bowls and top with criss-crosses of asparagus and a sprinkling of toasted almonds and parsley. Garnish with the watercress and season with sea salt and black pepper.<br /><br />Recipe from Peace & Parsnips: Adventurous Vegan Cooking For Everyone © Lee Watson, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com<br /><br />Leek & Wild Mushroom–Stuffed Potato Skins with Lemon & Chive Yogurt<br /><br />This is really just a blinged-up baked potato. Hardly any more trouble than the standard, but the simple flavors knock your socks clean off! You can use any mushrooms here, but the wilder and more intense in flavor, the better.<br /><br />For 4<br /><br />THE BITS<br /><br />4 large baking potatoes<br />2–3 tablespoons olive oil<br />1 leek, finely sliced, green parts included<br />4 cloves of garlic, peeled and crushed<br />1 small head of broccoli, florets and stems finely diced<br />10½ ounces (300g) wild mushrooms of your choice, roughly chopped<br />½ teaspoon dried rosemary<br />½ teaspoon dried sage<br />1 teaspoon dried thyme (or 2 teaspoons mixed herbs instead of the previous three)<br />1 teaspoon salt<br />¼ teaspoon freshly ground black pepper<br />1/3 cup (75ml) almond milk or soy milk<br />a big handful of toasted sunflower seeds<br />2 tablespoons nutritional yeast flakes<br />2 tablespoons whole grain mustard<br />For the lemon & chive yogurt<br /><br />a handful of fresh chives, finely chopped<br />1¼ cups (300ml) unsweetened soy yogurt<br />1 tablespoon lemon juice<br />½ tablespoon lemon zest<br />a large pinch of sea salt<br />DO IT<br /><br />Preheat the oven to 350°F (180°C).<br /><br />Prick the potatoes all over with a fork and rub them with oil. Bake for 1¼ hours, until golden and soft, turning them over once during that time. Cut them in half and leave to cool.<br /><br />Heat 1 tablespoon of olive oil in a large frying pan on medium and saut&eacute; your leeks for 6 minutes, until softened. Add the garlic, broccoli and mushrooms and cook for another 5 minutes. Pop in the dried herbs, stir and season, then remove from the heat and cover.<br /><br />The potatoes should now be cool enough to handle. Carefully scoop out the insides and put them into a bowl, leaving the crispy skins intact. These will be our stuffing vessels! Mash the insides with the milk, then stir in the vegetables, seeds, nutritional yeast flakes and mustard, adding a little more salt as needed. Spoon the mash back into the waiting skins, packing them full to bursting, and place them on an oiled baking tray. Pop the potatoes back into the oven for 10–15 minutes, until piping hot.<br /><br />To make the lemon and chive yogurt, mix all the ingredients together in a bowl.<br /><br />Serve the stuffed potato skins with a good dollop of lemon and chive yogurt on the side.<br /><br />Recipe from Peace & Parsnips: Adventurous Vegan Cooking For Everyone © Lee Watson, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com<br /><br />Along the way, gorgeous photographs by Alistair Richardson on matte pages (which makes it MUCH easier to cook from) makes for an attractive presentation, and I appreciated that both the metric and US measurements are listed (many times when books are adapted for the US market, the metric measurements are left out, but I prefer to cook in metric if that’s how the book was written / tested). I also appreciate that unlike many vegan cookbooks, Lee avoids the heavily processed soy meat and cheese/dairy analogs (faux chick’n nuggets, ground “beef,” soy “cheese,” etc.) in favor of tempeh, tofu, or homemade alternatives.<br /><br />Whether you’re a longtime vegan, a transitioning vegan, or simply someone who appreciates good food and is looking for healthy and delicious weeknight meals, “Peace and Parsnips” deserves a spot on your shelf!<br /><br />(Review copy courtesy of my friends at The Experiment)

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“There is nothing like the comfort found in bringing it home.”

Susie Fishbein’s bestselling series “Kosher By Design” goes out with a bang with the final ninth volume “Kosher By Design Brings It Home.” Inspired by Susie’s travels to France, Italy, Mexico, Israel, and North America, you’ll find kosher versions of favorites such as Korean short ribs, lasagna bolognaise, and shoyu tamago ramen (which normally has a pork-based broth here in Japan).<br /><br />I have several kosher cookbooks that I cook from regularly (Including The Joy of Kosher and “The New Kosher”), but this was my first experience with the “Kosher By Design” series.<br /><br />The menu leans most heavily towards Israeli and Italian dishes, including staples like arancini (fried stuffed risotto), ravioli, Tuscan bean and farro soup, veal scallopini, brachiole, (fried) pizza Napolitana, ragu Napolitano, and lasagna, but you’ll also find Asian-inspired dishes (short ribs, spicy kim chee hangar steaks, ramen, chicken adobo) and Latin flair in the form of chicken flautas, ceviche, and pulled beef tacos.<br /><br />The salads and dairy / fish sections were particular favorites of mine. I love light, refreshing salads for nearly every meal, and the Israeli-inspired salads here are perfect for hot, hazy days when you don’t feel like spending hours at the stove. I loved the Provencal wheatberry salad, Lumina market salad, Carmel Spa pomegranate almond salad (I use pomegranate molasses as a salad dressing and was happy to see it in a recipe!), kale squash Caesar salad, root vegetable apple salad, and Chedva’s warm French potato salad was a revelation: baby potatoes, haricots verts, and a tangy white wine-herb dressing made this memorable (to make it dairy, you can add crumbled feta while warm).<br /><br />Poultry includes rosemary lavender chicken, Amalfi sage chicken, and mustard caper chicken, and the meat dishes include various roasts, grills, and stews: pumpkin braised short ribs are perfect for fall, while the lamb cholent “cassoulet” reminded me of my trip to France’s Perigord in 2012. Dairy dishes include decadent bread pudding, farroto, pasta frittata, and risotto, while the fish dishes really shone: I loved the silan-glazed salmon (see photo) and the showstopping citrus-glazed salmon, layered with rows of perfectly symmetrical cucumber slices atop a citrus mayo. I also enjoyed trying my hand at the khachapuri shakshuka; having taught many students from Georgia, I’d long heard of the magic of khachapuri but had never tried making it before. Susie’s clear instructions (and the easy shakshuka topping; save the extra for omelettes and scrambled eggs!) make this a winner for breakfast or brunch.<br /><br />Vegetarians have many options in the sides chapter, including a beautiful (and deceptively simple) eggplant and tomato tart (see photo), tershi and couscous (I’m a fan of all things pumpkin and had not heard / tried this amazing Libyan Jewish dish before), sweet potato wontons with teriyaki dipping sauce, chestnut tomato quinoa, and freekeh pilaf. Desserts are sure to tempt with a delightfully sweet/tart lemon tiramisu, Beresheet Spa Kanafe, banana, date, and pecan cake, almond bobka ring, halvah baklava, and fudgy New Fishbein Brownies punched up with espresso powder.<br />Recipes are clearly labeled as meat, dairy or pareve (with some having multiple options depending on dairy-free substitutions) using color-coded icons. Note that some spellings use the Hebrew / Ashkenazi variations (chummos for hummus, seviche for ceviche, bobka for babka, etc.). I love that the font is a little larger and easily readable from several feet away as I tend to cook using a cookbook holder (and the ingredients are handily in bold). Each recipe comes with a full-page photo by John Uher showcasing each dish. The recipes (main dishes in particular) tend to be more elegant / upscale than some of my other kosher cookbooks (dishes like dried fruit and quinoa stuffed capons, turkey breast with hoisin tangerine glaze, and pumpkin braised short ribs would all make wonderful holiday centerpieces), but there are also plenty of recipes that come together quickly for weeknight meals (the eggplant and tomato tart, fish dishes, and veggie sides).<br /><br />Overall, “Kosher by Design Brings It Home” is a wonderful finale to Susie’s best-selling series (with nearly 500,000 books sold) and a great way to taste the world from the comfort of your (kosher) kitchen; Susie’s headnotes introduce the reader to places and people she’s encountered on her fifteen-year culinary journey spanning several continents and multiple food traditions, from Italian nonnas to Yemenite family recipes passed down across generations. But at the end of the day, in Susie’s words, “there is nothing like the comfort found in bringing it home.”<br /><br />(Thank you to the Trina Kaye Organization for the review copy!)

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"Pomegranates and Saffron"

Nearly ten years ago to the day, I embarked on my present career as an adult EFL / ESL instructor. Freshly minted from grad school with my MA TESOL in hand, I began teaching English to students from over 100 countries, some of which I didn’t even know existed (particularly the Caucasus and Central Asia, as we never really studied world geography much in school). My very first ESL class included a lovely captain from Azerbaijan (who, coincidentally, I ran into again last year as a repeat student and we recognized each other instantly!). One of my favorite aspects of my job is the cultural exchange; I’ve learned about traditional Kyrgyz music and clothing, Mongolia’s nomadic culture, Afghan cuisine, Saudi Arabia’s oral poetry tradition (another student was a finalist on Saudi Arabia’s televised poetry competition “Million’s Poet”), Taiwanese holidays, Georgian winemaking, and Azerbaijan’s rich cultural heritage and culinary delights. Several of my colleagues spent six months teaching in Baku, and I was fascinated by the colorful embroidery, photos and stories they brought back.<br /><br />So imagine my delight when I learned of Feride Buyuran’s “Pomegranates and Saffron,” which won the prestigious Gourmand’s “Best In The World” title in 2015 along with several other major awards. I have hundreds of cookbooks on international cuisine, but had never really explored Azerbaijani cuisine before. Due to its geographic location, Azerbaijan’s foodways unsurprisingly include influences from neighboring Iran, Turkey, Georgia, Armenia and Russia. This has resulted in a vibrant, colorful cuisine that combines the best of all these cultures: cooling yogurt soups, meltingly tender kebabs, stuffed grape leaves and vegetables, jeweled saffron plovs (pilafs) piled high and gleaming like a king’s ransom, and silky rice puddings, delicate almond cookies and syrup-soaked desserts. I also loved the addition of entire chapters devoted to pickled vegetables (turshu) and preserves, a common fixture on the Azerbaijani table.<br /><br />Feride immigrated to the US about 15 years ago; interested in recipes from a young age, she began to recreate the tastes she missed from home, and the seeds for “Pomegranates and Saffron” were sown. Feride and her family take trips back to Azerbaijan every few years, where she has the chance to travel the country trying regional specialties and documenting Azerbaijan’s food culture. The final book is the result of more than six years spent researching, testing, traveling and photographing dishes and everyday life across Azerbaijan, and this labor of love shines through on every gorgeous glossy page.<br /><br />“Pomegranates and Saffron” contains 200 diverse recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, pilafs, drinks, and desserts, all adapted with Western kitchens in mind. The book opens with an introduction that includes an overview of Azerbaijan’s legendary hospitality, holidays (particularly Novruz), and food traditions, then plunges into appetizers. Here there are many similarities to Persian cuisine, including the heavy use of fresh herbs and many lovely vegetable salads and relishes (eggplant “caviar,” garlicky eggplant dip, and salad Olivier (the “Capital Salad,” which I first discovered in Spain as an exchange student in 2002). I love nothing better than to make an entire meal by creating a spread of several appetizers with freshly baked bread, particularly during the hot, hazy days of summer.<br /><br />Azerbaijan’s soups vary depending on the season; in the colder winter months, people seek solace in heartier pasta soups and stews like dushbere, khemirashi and mash shorbasi, while in summer light and refreshing yogurt soups are served, including doghramaj and dovgha. Lamb, beef, and poultry dishes are sure to delight with various kebabs and stews (including a variation of fesenjoon), while fish preparations are delightfully fresh and uncomplicated (salmon kebabs, pan-fried fish patties, fish stuffed with fresh herbs). Vegetarians will relish the kukus (egg and vegetable omelettes), fried, grilled and baked vegetables, and pasta dishes. As I am primarily a baker, I particularly enjoyed the chapter on breads and pastries, including the shorgoghal, decorated flaky bread, walnut and onion and bean and potato breads, and tendir bread (which, like Georgia, is essentially a tandoor oven).<br /><br />Over the past couple of months, I’ve tried making several of the recipes in “Pomegranates and Saffron,” including the dill and fava bean pilaf (fava beans are in season here), yogurt soup, and half-moon dumplings with a butternut squash filling. The ingredients and instructions are clearly laid out and easy to follow; for more complicated recipes, the step-by-step photos were invaluable. I loved the dumpling filling in particular (I used kabocha with ground walnuts and cinnamon) and am experimenting with using it in other dishes. As it was my first try making tahdig (the golden, crispy rice crust on the bottom of the pot, my results were not picture-perfect but the flavor and texture were indescribable; I can now see why families fight over who gets the crispy goodness at the bottom of the pot! And I first boiled then pan-fried the dumplings in butter, which is how my Polish grandmother always made pierogi.<br /><br />I loved learning about Azerbaijani kitchen tools such as the saj grill, traditional pasta boards, and terra cotta bread stamps. As a linguist and keen student of culture, I also loved that nearly every recipe comes with an Azerbaijani food proverb (“Words of Wisdom”) in Azeri and English (Azeri is closely related to Turkish). I particularly loved the food proverbs as one of the assignments I always give my international students is to teach the rest of the class a proverb from their country, then see if there is a similar one in English; the next time I have students from Azerbaijan, I have many new proverbs to ask them about!<br /><br />Each recipe is illustrated with a beautiful full-color photograph (some step by step) that showcases beautiful Azeri embroidery, place settings and tools. Each recipe intro and chapter heading gives further information into Azeri culture and food traditions, especially regional ones. A detailed bibliography and additional resources into culture, language, and literature and folklore are also provided.<br /><br />“Pomegranates and Saffron” is a gorgeous cookbook that deserves every award it is up for; the stunning photography, rich cultural background, and the physical book itself (oversized, with a red satin bookmark) will immerse you in the sights and smells of Azerbaijan’s rich culinary history. The book is available through Feride’s website, which also includes a wealth of cultural info on Azerbaijan, online shopping, and the recipes featured in the book plus more.

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Eat Well, Enjoy Life!

While living in Spain as an exchange student in 2002, I discovered the rich legacy of Spain’s Jews, the Sephardim, who, after expulsion in 1492, resettled in Turkey, Greece, Morocco, and North Africa (most recently Israel and the United States), taking with them their rich language (Ladino) and cuisine. This living history can be directly traced back to the 1400s, both through the names of dishes (which are recognizable to any Spanish speaker) and the dishes themselves, found throughout dozens of countries where Sephardic Jews immigrated. These include filled pastries such as borekas, boyuz (“bollos” in modern Spanish), bumuelos (bimuelos) as well as desserts. During my second time living in Spain in 2005 (Madrid), I made a point of visiting Toledo and Spain’s Jewish quarters, synagogues and museums, where I fell in love with Sephardic culture. I spent the next several years building up my cookbook library of Sephardic titles (particularly by the excellent and prolific Joyce Goldstein), but was lacking in Sephardic baking books in English (although I do have the excellent Spanish-language [[ASIN:8427032374 Dulce lo vivas/ Live Sweet: La Reposteria Sefardi/ the Sefardi Bakery (Spanish Edition)]]).<br /><br />I was thrilled to learn of Linda Capeloto Sendowski’s “Sephardic Baking From Nona and More Favorites.” Linda’s nona (grandmother) immigrated from Turkey to Seattle (there is a very large Sephardic congregation there where Ladino is still spoken). Linda’s father is a Rhodesli (Sephardic Jews who settled on the Greek island of Rhodes; the community was nearly wiped out in the Holocaust. An excellent book on Rhodesli cooking is [[ASIN:1919939679 Stella's Sephardic Table: Jewish family recipes from the Mediterranean island of Rhodes]] that documents pre-war life in Rhodes).<br /><br />You can find Linda’s recipes and more family stories at her website The Global Jewish Kitchen and The Boreka Diaries. The book is available as a paperback (printed in the USA; it’s a lovely large oversized volume that sits well in a cookbook holder) or Kindle book; if you’re a member of Kindle Unlimited, you can download it for free, although I recommend purchasing the paperback as it is much easier to bookmark recipes and to cook from (I have both formats).<br /><br />Beginning with her family’s challah recipe, you’ll also find raisin and saffron challah, pumpkin challah (one of my favorites to make with leftover canned pumpkin), amazing cinnamon-apple rolls, and pumpkin-cranberry cinnamon rolls (be still my heart!). All of these freeze well, so you can enjoy some now and save some for later (or share with lucky neighbors / coworkers, in my case!).<br /><br />On to desayuno: I’d read of the Sephardic tradition of desayuno (“breakfast,”), baked goods served on the Sabbath, but had never seen or attempted recipes for these before. They include borekas with cheese and potatoes, bulemas with Swiss chard, folares (which are symbolic on Purim as they symbolize Haman’s hanging noose), and kezadas (rice-and-cheese pies, the ultimate comfort food!). Several recipes for meat and pareve pies are also included; I loved the pumpkin borekas and rodanchas as I can never get enough of pumpkin-filled pastries during any time of the year.<br />Sephardic sweets include a nondairy baklava, kurabiedes (Greek nut cookies similar to Russian tea cakes), ma’amoul (date-filled shortbread cookies; my first experience was when an Iraqi student made some for me), and an entire chapter of “things to dunk in coffee,” such as cantucci (which I first tasted in Tuscany), biscotios de huevo, and biscotti. You’ll also find cheesecake, stuffed pastries (strudels, tarts), a showstopper chocolate espresso cake, honey cake (typical of the High Holidays), and a lovely pistachio pear yogurt cake for Shavuot. Linda also includes several base recipes such as blood orange marmalade, candied grapefruit peels, and ganache. Many recipes come with gorgeous full-color photos, and a handy glossary explains common Ladino names and Jewish holidays.<br /><br />Linda was kind enough to share two of her favorite recipes and photos; I am reprinting them below with her permission:<br /><br />Pastelicos<br />A Meat and Rice Filled Sephardic Pastry<br />“A Pastel is a hand pie in Ladino or Judeo Spanish, and these individual small ‘pies’ use the suffix indicating smallness. Think of Pastelicos as a meat and rice filled Boreka that comes in different shapes. Other Sephardim make similar things such as meat Sambusak. Rather than half moon shapes as for Cheese Borekas, Pastelicos are triangle shape or round with little caps.<br /><br />Be sure and count more than one per person when planning how many to serve. The filling amount in this recipe is for two batches of dough. Make dough recipe twice. Make one recipe, fill and bake pastelicos and then, make second dough recipe to finish using filling. Filling (gomo) is best made the night before and refrigerated.”<br /><br />Yield: about 90 Pastelicos<br /><br />Filling:<br />2 tablespoons oil<br />2 large onions, finely chopped<br />1 to 2 teaspoons salt<br />Freshly ground pepper<br />2 pounds ground beef chuck meat<br />1 cup washed and patted dry, finely chopped fresh parsley<br />1/3 cup long grain white rice<br />Dough: (make this twice)<br />4 cups unbleached all-purpose flour<br />1 teaspoon salt<br />1 cup ice water<br />3/4 cup safflower oil<br />Topping:<br /> 1 large egg, beaten<br />1/ 2 cup sesame seeds (regular white not toasted)<br />Heat a large saut&eacute; pan until hot over medium heat. Add oil to pan, heat for a moment, and then add onions. Stir occasionally with a wooden spoon, saut&eacute;ing until golden. Season onions with salt, pepper to taste. Push onions aside in pan, turn up heat to high, add ground chuck and saut&eacute; until browned and starting to stick. As you stir onions and chuck meat, break meat up with your spoons so it becomes crumbly with no large chunks of ground meat intact. Adjust seasoning if needed.<br /><br />Stir parsley and rice into meat mixture. Stir meat mixture for a moment. Add<br />1 cup water to cover meat and rice; cover pan. Reduce heat to low, and let steam until water is absorbed and rice is cooked, about 15 minutes. Remove from heat and cool filling before using. Refrigerate overnight in a covered bowl.<br /><br />Place flour in a medium bowl and add salt. In a two-cup glass measuring cup, whisk together ice water and oil to emulsify. Slowly pour liquid into flour, stirring with a fork. When dough holds together, use your hands to gather dough into a ball. Dough should be soft and pliable.<br /><br />Divide dough into 42 to 48 walnut-size pieces. On a lightly floured surface, roll each piece into a smooth ball. When all are rolled, use a rolling pin, and roll each ball into a circle, no larger than 3-inches in diameter, taking care not to go over edges with the rolling pin making them too thin.<br />Heat oven to 400° F. Line 2 rimmed baking sheets with silpats or parchment paper. Place a heaping teaspoon of filling in each circle. Close filled circles by folding dough in a triangle shape or pinching edges into a triangle with a rope edge (repulgo). Place Pastelicos on baking sheets. Brush all Pastelicos with beaten egg and sprinkle with sesame seeds. Bake until golden and crispy, about 15 to 17 minutes. Repeat with second batch of dough to use remainder of filling. Yield is 84-92 Pastelicos.<br /><br />After Pastelicos cool, they keep well for two days in refrigerator or freeze them in airtight containers. Reheat in a 300° F oven for 10 to15 minutes to recrisp.<br /><br /> Some communities add additional flavorings to their Pastelicos, my Nona like lots of black pepper and parsley but you could try, cinnamon, allspice, Baharat, or cumin.<br /><br />Biscotio<br />Sephardic Tea Biscuits, Biscotios de Huevo<br />“The first generation of my family in America—my grandmothers and great aunties–came from Turkey. The women used to sit and rest a bit in the afternoon after preparing dinner and finishing their housework. They traded bits of gossip about the community and themselves (char lashon) with a cup of Turkish coffee (kave Turko) and a biscuit (biscotio) in hand. These circular biscuits topped with sesame seeds are not sweet like cookies nor are they savory. They are perfect for dunking in coffee, espresso, or even tea. Biscotios keep a long time in an airtight container and are very portable. It is good to keep several in a small plastic bag in the bottom of your handbag, just in case. (I guess we all turn into our mothers or fathers eventually!)”<br /><br />Yield: 80 biscotios<br />Dough:<br />4 extra large eggs<br />1/2 cup fresh squeezed orange juice<br />1 cup sugar<br />3/4 cup oil<br />6 cups flour<br />1 and 1/2 teaspoon ground anise<br />1/2 teaspoon baking soda<br />4 teaspoons baking powder<br />1/2 teaspoon salt<br />2 tablespoons freshly grated orange peel<br />Topping:<br />1 egg, well beaten, in a shallow bowl<br />1 cup sesame seeds, in a shallow bowl<br />Crack eggs into a small glass bowl and check for shells and blood spots. Place eggs in mixing bowl of stand mixer and beat at medium speed for one minute. Add orange juice and beat until well blended. With mixer running on low speed, slowly add sugar, then oil. Turn up speed to medium and continue mixing until well blended.<br /><br />In a separate bowl combine flour with other dry ingredients and orange peel. Add one-half of flour mixture to liquid mixture while mixer is turned off. Start mixer on lowest speed for 30 seconds, then raise speed to medium and mix until flour is well incorporated. Turn off mixer and add remaining flour. Start mixer on lowest speed until flour begins to incorporate; increase speed to medium for several moments. Dough should be soft but not sticky.<br /><br />Remove dough from mixing bowl, gather it into a ball, and let dough rest for 10 minutes on work surface.<br />Heat oven to 350⁰F. Line cookie sheets with parchment paper.<br /><br />Divide dough into 4 quarters. Wrap 3 pieces in plastic wrap. On a lightly floured work surface roll remaining piece of dough into a log about 1 and 1/2 inches in diameter. Cut log in 20 even pieces. Roll each piece out to a 4-inch long rope. Use a small knife to nick rope on outer edge at 1/3-inch intervals, creating a design. Draw rope into a circle and pinch edges together nicked side out.<br />Arrange bowls with beaten egg and sesame seeds next to cookie sheets. Dip one side of each biscotio into beaten egg, then sesame seed, and place on prepared baking sheet, sesame side up.<br /><br />Bake for 15 to 20 minutes, until golden in color. After all biscotios are baked, turn oven down to 200⁰ F. Return biscotios to oven. Turn off oven after 30 minutes and leave biscotios in oven for two hours to crisp or overnight with oven door closed. Cool biscotios on a rack and store in an airtight container.<br /><br />I greatly enjoyed learning about the author’s family history and the Sephardic community in Seattle (I’ve done a fair amount of research on Ladino and had run across this story several years ago). This is a beautiful tribute to a rich culinary tradition, and Linda’s gorgeous full-color photography will inspire you to bake your way through it. Although I was familiar with some of the Sephardic baked goods like borekas, others like the gorgeous kezadas were new to me, and I loved the additional European baked goods like pissaladiere and strudel. There is truly something for everyone in “Sephardic Baking” no matter your baking expertise; the clear instructions and photos ensure that even novice bakers will produce fabulous baked goods.<br /><br />In Linda’s words, “Eat Well, Enjoy Life!”<br /><br />(Thank you to Linda for the signed review copy and included recipes and photos!)

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“Dear, if you make it with love, it will be delicious.” Welcome to Alice's Kitchen!

An accomplished writer and artist, Linda Dalal Sawaya’s family immigrated from Douma, Lebanon to Detroit in 1926; her grandmother Dalal and mother Alice Ganamey Sawaya, mother of five, grandmother of seven, great-grandmother of nine, soon became famous for their cooking, and as the youngest of five daughters, Linda later became their kitchen assistant. In “Alice’s Kitchen” (now in its fourth edition), Linda lovingly collects family portraits, memories, and over 100 traditional Lebanese dishes including mezza, salads, kebabs, stuffed veggies, and delicate desserts that capture the essence of Lebanon’s healthful, veggie-centric cuisine in a simple, easily approachable format. In addition, a portion of the proceeds benefits the children of Lebanon.<br /><br />Linda, her artwork, and “Alice’s Kitchen” were featured prominently in an issue of the excellent magazine “Aramco World,” and Linda was kind enough to send a copy of the issue “Memories of a Lebanese Garden,” which features stunning cover paintings of the author and her mother in a garden filled with classic Lebanese imagery and produce as well as full-page paintings of scenes from Douma, the author learning to toss bread in the air like her mother and grandmother before her, family portraits, and illustrated ingredients for the featured recipes (‘ihjee, sambusak, mujaddrah, kusah mahshi, salatat bandurah Elis).<br /><br />Linda’s grandmother Dalal had lived through WWI, rationing, single parenting and a historic earthquake before joining her husband in Detroit; having survived these hardships, she taught her children and grandchildren the art of recycling, conversation and not wasting even a single grain of rice. Moving to the US meant that new culinary skills had to be learned – where the town butcher in Douma had previously prepared various cuts of lamb, this was a luxury not available in 1950s Los Angeles, so Alice and Dalal learned to cut legs of lamb for various dishes, and how to bake their own bread (huge, paper-thin loaves). Linda grew up surrounded by an abundance of food, prepared not only for the family but also any visitors that happened to drop by, a hallmark of Lebanese hospitality. Her family kept a small kitchen garden where they grew mint, purslane, squash, grape leaves, and figs.<br /><br />Although I never had the pleasure of meeting Alice, I feel as though I know her through reading Linda’s stories and through the black and white photographs; my own grandmother was named Alice and also immigrated to Michigan (in my case, from Poland in 1913). She similarly preserved and passed down her heritage through her love of cooking and feeding family, so “Alice’s Kitchen” resonated deeply with me on many levels far beyond a simple culinary connection. As a child, I remember my grandmother recounting arriving at Ellis Island; when I finally made it to Ellis Island in 1914 during a job interview in NYC, it was a highly charged emotional moment to see it from the ferry for the first time, just as my grandmother must have seen it. Now as an adult, I am attempting to reconnect with my immigrant heritage by trying to recapture the taste of my grandmother’s home cooking. (Unlike Linda, I was not fortunate enough to preserve my grandmother’s recipes or to learn from her in the kitchen while she was still alive).<br /><br />Having grown up surrounded by her family’s Lebanese cuisine in Los Angeles, Linda had the chance to finally experience Lebanon’s culture and legendary hospitality for herself during a three-month sojourn in 1971. Suddenly familiar rituals and flavors that she’d taken for granted took on new meaning; the artistry that her mother Alice incorporated was evident in every dish. This first encounter with Lebanon transformed her life and provided the starting point for “Alice’s Kitchen.”<br /><br />Opening with a very helpful guide to “About the Recipes,” you’ll find a section on curing olives and pickling (green, black, pickled turnips and vegetables), homemade cheese, yogurt and butter (including Arabic cheese, labne, and clarified butter), sauces (yogurt garlic, tahini, za’atar with olive oil). Salads are probably my favorite part of Lebanese cuisine, and you’ll find familiar favorites like fattoush and tabbouli alongside Salatat Elias (tomato salad with garlic and spearmint), yogurt and cucumber, and Lebanese potato salad.<br /><br />As lamb is a central component to many Lebanese dishes, there is an excellent illustrated guide to breaking down various cuts (leg, breast, shoulder) and many excellent serving suggestions (shish kebab, grilled ground lamb, meat pies, and the national dish, kibbe nayye (raw minced lamb and bulgur). Chicken and fish dishes will give you additional ideas for mains.<br /><br />Being vegetarian, of course my favorite section was vegetarian entrees and vegetables, beans, and grains. Lebanese cuisine lends itself particularly well to vegetarian dishes such as mjaddrah (lentils and rice with caramelized onions, fatayir (spinach pies), ‘ijjeh (omelette with parsley, mint and onion), summer squash stuffed with rice, vegetarian stuffed grape leaves, falafel and vegetarian kibbe. As a fan of both pumpkin and bulgur, the kibbet jlunt (baked pumpkin and bulgur with pine nuts) was a revelation. Her version of Mhammara (grilled red pepper and walnut dip) is superb; just the right degree of tart (from lemon juice and pomegranate molasses) with a little kick from the chili paste (I used Tunisian harissa), this addictive dip goes perfectly with veggies, pita, feta, and basically anything you can think of! And you’ll find the full range of wonderful Middle Eastern desserts, from walnut ma’amoul, ‘atayif (crepes with cheese or walnut filling), knafe, a delicately spiced rice pudding, and baklava rounded out with suggested drinks. There’s even a section on homemade preserves and fruit leathers (fig jam with aniseed and walnuts, quince, apricot, and pumpkin and carrot infused with rose geranium petals.<br /><br />Recipe names are given in transliterated Arabic as well as English (Arabic titles are listed in italics in the index). Each recipe is introduced with a brief background into the dish, its importance in traditional Lebanese cuisine or preparation and serving tips, and family stories and traditions. A handy glossary breaks down Arabic terms for cooking, tools, ingredients, terms of endearments and hospitality, and sample menus for breakfast, lunch, mezza, dinner, and more.<br /><br />Here is Linda’s fabulous recipe for Mhammara:<br /><br />3 red bell peppers, roasted or grilled until blackened (I used one jar drained roasted red peppers)<br />1 cup walnuts<br />1 tablespoon pomegranate molasses<br />1 tablespoon chili paste (I used harissa)<br />3 cloves of garlic<br />2 tablespoons lemon juice<br />1 teaspoon salt<br />½ teaspoon cayenne pepper (optional – I skipped it)<br />2 tablespoons sesame seeds (I used toasted)<br />2 tablespoons bread crumbs (or more as needed)<br /><br />1. Place whole red peppers over a grill, or broil until blackened. This takes only a few minutes. Put hot peppers into a paper bag and close to cool. This makes them easy to peel. Under running water, remove all the blackened skin. Cut in half and remove seeds. Juices from the peppers can be used in the dip.<br />2. Put peppers and all of the remaining ingredients into a food processor and pulse just until the consistency is minced but not pureed.<br />3. Taste and add seasonings or bread crumbs as needed. Serve with Arabic bread, pita chips, or crackers.<br />Makes 2 cups of dip, serving 8 to 10 for appetizers.<br /><br />Overall, Alice’s Kitchen is a book I will be turning to again and again to make the most of summer’s bounty through simple, delicious recipes that preserve the unique flavors of the fruits and veggies that star in them.<br /><br />As Linda so eloquently puts it, the appeal of traditional Lebanese cuisine is that “Our tradition is about living gently on the earth. Using resources of the earth respectfully. Sharing and preparing food with love. Eating what is in season. Growing our own food as much as possible. Living simply and richly. Honoring the earth. Honoring ourselves and each other. This is my gesture to honor and preserve that culture for myself, for my family, and for others who appreciate these traditions, values, and foods.” As Linda’s mother Alice described it, “Dear, if you make it with love, it will be delicious.” Sallem dayetkoom!<br /><br />(A heartfelt shukran (thank you) to Linda for the review copy of Alice’s Kitchen, postcard featuring her original oil paintings, and copy of the January / February 1997 Aramco World magazine she was the cover story on.)

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Make mornings sweet!

Mornings have always been my favorite time of the day – sitting down enjoying a leisurely cup of coffee and a freshly baked treat as the sun streams across the kitchen table is the perfect way to start the day. I have and cherish both of Patty Pinner’s memoir cookbooks, [[ASIN:1580087981 Sweets: Soul Food Desserts and Memories]] and [[ASIN:1561588482 Sweety Pies: An Uncommon Collection of Womanish Observations, with Pie]], and was excited to see that she had a new cookbook coming out that focused on breakfast and brunch recipes. Patty, a fellow native of Michigan, collected wonderful soul food recipes and stories in her two previous cookbooks, and “Sweet Mornings” is no exception. Each of the 125 recipes is peppered with memories of friends, family and neighbors in Michigan, visiting family in Tennessee, and the larger-than-life personalities of the strong women that surrounded her: neighbors with flashy tastes in dresses, mink coats, and handbags who could turn out sumptuous feasts, others who gave sound advice to young wives, strong matriarchs who expressed their love through sugar and butter, and the world viewed through the more innocent lens of childhood.<br /><br />No matter your favorite breakfast vice (biscuits, quick breads, pancakes, muffins, bars, waffles, cinnamon rolls, French toast), all are amply represented in the 125 recipes. I loved that some fall into the quick and easy category (including a handful that use pie filling or pudding mix, such as the pistachio coffee cake and Ava Joy’s Lemon Streusel), while others like the orange-filled rolls are perfect for more leisurely mornings. Although most of the book is devoted to baked goods, you’ll also find more substantial brunch offerings including chicken and waffles, chicken salad, hash browns, steak and eggs.<br /><br />I inherited several recipes from my Polish grandmother, who was a talented baker; one of my favorites is her sour cream coffeecake, so I was thrilled to see nearly two dozen variations in “Sweet Mornings” ranging from the traditional (old-fashioned sour cream, which is closest to what my babcia made) to coffeecakes punched up with citrus (Lemon Drizzle and Ava Joy’s Lemon Streusel), chocolate, fruit-filled, and more. I tried the Mama’s Strawberry Coffee Cake first as strawberries are in season here in Japan; for this recipe, I used the smallest, sweetest strawberries I could find. Two cups of strawberries may sound like a lot – indeed, I had trouble chopping my strawberries into uniform pieces as they were so ripe, they fairly dissolved into puddles of juicy sweetness as I cut, but the final result is a layer of no-fuss strawberry jam. The layer of strawberries was a delightful variation and one I look forward to making frequently as it freezes well. One note about the recipe below is that I had to modify the instructions; the ingredient amounts for the butter in the batter and the topping are reversed (the instructions call for you to cream 2 Tbsp melted butter with the sugar, but from years of baking experience I knew to reverse the amounts and cream the one stick softened butter with the sugar, reserving the melted butter for the streusel topping).<br /><br />Mama’s Strawberry Coffee Cake (recipe adapted from “Sweet Mornings”)<br />(Makes 1 9-inch square coffee cake)<br />Batter:<br />Nonstick cooking spray, for greasing (I use Baker’s Joy)<br />1 ½ cups all-purpose flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />½ teaspoon salt<br />½ cup (1 stick) unsalted butter, softened<br />½ cup granulated sugar<br />1 large egg, room temperature<br />½ teaspoon pure vanilla extract<br />½ cup half-and-half, room temperature<br />2 cups fresh strawberries, hulled and chopped<br /><br />Topping:<br />½ cups all-purpose flour<br />½ cup granulated sugar<br />½ cup chopped walnuts<br />2 Tablespoons melted butter<br />½ teaspoon ground cinnamon<br /><br />1. Preheat the oven to 350F. Grease a 9-inch square baking dish with the cooking spray and set aside.<br />2. To make the batter: In a large mixing bowl, sift together the dry ingredients: the flour, baking powder, baking soda and salt. Set aside.<br />3. In the bowl of a stand mixer fitted with the paddle attachment, break up the butter by mixing on low speed for 1 minute. Add the granulated sugar and cream together the butter and sugar on medium speed for 2 to 4 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl to prevent large lumps from forming. As the mixer is running, reduce the speed to low and add the egg, making sure that it is thoroughly incorporated into the mixture. Add the vanilla extract and beat until combined. (Do not overbeat.) Turn off the mixer.<br />4. Set the mixer speed to low and add the flour mixture and the half-and-half to the bowl of the mixer in alternating thirds, starting and ending with the flour mixture. Continue beating until the mixture is just moistened. (Do not overbeat).<br />5. To make the topping: in a small mixing bowl, combine the flour, granulated sugar, walnuts, butter and cinnamon, and using your hands, stir until well blended (I found I needed a little extra melted butter to get the consistency I was looking for).<br />6. Transfer the batter to the prepared baking dish and arrange the strawberries evenly on top of the batter. Evenly sprinkle the topping on top of the strawberries. Bake for 40-50 minutes, until a wooden toothpick inserted into the center of the cake comes out clean. Remove from the oven and set aside to cool in the baking dish on a wire rack and allow to cool completely.<br />7. Turn out the cake, slice and transfer to a serving platter. Serve at room temperature.<br />The second coffee cake I tried was the Apricot Coffee Bread. I love all things dried apricot, and this coffee bread (really more of a pound cake) was no exception. Rich with butter and sour cream, the cake is studded with beautiful cubes of apricot and toasted pecans. Be sure to chop your apricots into small uniform pieces for best appearance. Again, I found I had to make a small adjustment to the recipe as it does not specify when to add the flour mixture to the batter; after adding the eggs and sour cream, you’re instructed to stir in apricots and pecans and bake. I decided to add the flour in three additions on low speed after incorporating the sour cream (which I had first mixed with vanilla bean paste), then stirred in the apricots and pecans by hand rather than mixer. The amount of streusel seems like a lot, but this is a large cake, so use the whole amount; I found I had to take the cake out a couple of times during baking to sprinkle more topping around the edges of the pan where plain batter was pushing up. The topping also browned quickly towards the last 20 minutes of baking, so I covered with foil to prevent it from overbrowning.<br />One consideration is that you are instructed to bake in a tube or Bundt pan, but the bread has a topping, meaning that you will have to invert the bread onto a plate, flip, and put right-side-up to cool to keep the topping crunchy (the bread is equally beautiful if you leave it topping-side-down like a traditional Bundt; that way, the apricots look like bits of stained glass). The instructions also call to dust with powdered sugar, so if you prefer to make it as a traditional Bundt, you can skip the topping and dust the finished bread with powdered sugar instead. As I collect Bundt pans (hence my moniker of “Bundt Lust&#34;), I used my 10-15 cup anniversary Bundt and this cake nearly came to the top, so use a sizeable pan.<br /><br />Apricot Coffee Bread (adapted from “Sweet Mornings”)<br />Makes 1 10-inch tube or Bundt bread<br />Topping:<br />½ cup all-purpose flour<br />½ cup firmly packed brown sugar<br />1 teaspoon ground cinnamon<br />4 tablespoons butter, cold, cut into small pieces<br /><br />Batter:<br />Nonstick cooking spray, for greasing<br />3 cups all-purpose flour<br />1 ½ teaspoons baking powder<br />½ teaspoon baking soda<br />½ teaspoon salt<br />¾ cup (1 ½ sticks) unsalted butter, room temperature<br />1 ½ cups granulated sugar<br />3 large eggs, room temperature (warm cold eggs by placing in a bowl of warm water)<br />1 cup sour cream, room temperature<br />1 teaspoon pure vanilla extract<br />1 cup dried apricots, chopped into small pieces<br />½ cup chopped pecans (I toasted them first)<br />Confectioners’ sugar (for garnish)<br />1. To make the topping: In a small mixing bowl, combine the flour, brown sugar, and cinnamon and stir until well combined. Using your fingers, a pastry blender, or the tines of a fork, cut the butter into the flour mixture until it resembles small crumbs. Set aside.<br />2. Preheat the oven to 350F. Grease a 10-inch tube or Bundt pan with Baker’s Joy and set aside.<br />3. To make the batter: In a large mixing bowl, sift together the dry ingredients: the lour, baking powder, baking soda, and salt. Set aside.<br />4. In the bowl of a stand mixer fitted with the paddle attachment, break up the butter by mixing on low speed for 1 minute. Add the granulated sugar and cream together the butter and sugar on medium speed or 2 to 3 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom owt the bowl to prevent lumps from forming. As the mixer is running, reduce the speed to low and slowly add the eggs, 1 at a time; after you add each egg, scrape down the sides of the bowl and resume eating on low speed for 30 seconds. Add the sour cream and anilla extract (I used vanilla bean paste) and beat at low speed for 30 seconds. Add the sour cream and vanilla extract and beat at low speed for 2 to 3 seconds, until just incorporated.<br />5. Add the flour mixture in three batches, mixing on low just until incorporated. Turn off the mixer.<br />6. Add the apricots and pecans to the batter and stir just until distributed.<br />7. Transfer the batter to the prepared pan and evenly sprinkle the top of the batter with the topping. Bake for 55 to 60 minutes, until a wooden toothpick inserted into the center of the bread comes out clean. Remove from the oven and set aside to cool on a wire rack.<br />8. Using a silicone spatula, separate the bread from the pan and invert onto the wire rack to cool completely (I let mine cool in the pan; if you decide to turn it out, put a piece of foil under the rack to catch any topping that falls off).<br />9. Transfer to a serving platter and dust with the confectioners’’ sugar. Slice and sere at room temperature.<br />Other recipes that reminded me of my grandmother’s European baked goods included Aunt Zaida’s Almond Coffee Ring and old-fashioned rice pudding squares, a breakfast staple in my house. My grandma used to make a superb nutmeg-topped rice pudding that I later added dried cherries to in place of raisins and as an adult, I use Arborio rice, which Patty also recommends. These familiar dishes transported me back to my childhood when I used to “bake” (read: taste!) alongside my grandmother in her small Michigan kitchen.<br /><br />Next, I made a half recipe of the cherry granola. Growing up in Michigan, I love all things cherry; Patty’s granola is a festive combination of cherries, pecans, coconut, cinnamon, nutmeg and tart cherries. I substituted maple sugar for the brown sugar as I love maple (the recipe also calls for ¼ cup maple syrup). It’s the perfect way to start your morning off with a pop of color when you don’t have the time or energy for a “fancy” breakfast involving lots of cooking. Be sure to keep a close eye on your granola as it bakes as the nuts and coconut are prone to turn from toasted to burned very quickly! There is no comparison between store-bought granola and homemade; I love that you can customize it with nuts and fruits you like, as well as monitor the oil and sugar content (not so with storebought). Kept in an airtight container, it keeps very well and also makes a beautiful gift when packaged in a decorative jar!<br /><br />Verdict: this is a must-have for all bakers; there is enough variety to keep you happily baking for ages and you’re sure to find new ideas to update classic treats, classic soul food (fried green tomatoes, chicken and waffles), and “Sweet Mornings” is just as valuable for the many wonderful stories and larger-than-life characters that bring the recipes to vibrant life (baking along to classic 1960s Motown and soul optional but highly recommended!).<br /><br />Thank you to Agate for the review copy and permission to reprint recipes!<br /><br />(This review originally published on Bundt Lust 22 April, 2016)

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A fantastic resource for novice and experienced chefs alike

I was vaguely familiar with Sara Moulton from her show on PBS (I'd watched several episodes where she cooked with other chefs I follow, such as Michele Scicolone ([[ASIN:0547744455 The Mediterranean Slow Cooker]]) and Grace Young, but had never cooked from one of her cookbooks before, so I was excited to try out &#34;Home Cooking 101.&#34; A fantastic illustrated guide to pantry staples and step-by-step prep for more complicated dishes, you'll learn essential techniques such as making your own stock, preserved lemon slices, ricotta and paneer, how to bake fish in a parchment bag, how to French a rack of lamb, pounding cutlets and more. Helpful sidebars give additional info and tips and tricks, including herb pairings, how to prepare ingredients, ingredient primers, etc. The numbered step-by-step photos (which get an entire page) are tremendously helpful to learn new techniques such as making spaetzle, crack a coconut, pound cutlets, trimming a rack of lamb, etc.<br /><br />The book includes chapters on soups and salads, meat, poultry, seafood and vegetarian/vegan entrees, side dishes, “quick and quicker” entrees, more labor-intensive dishes for &#34;when you have time,&#34; and desserts (&#34;something sweet&#34;). One thing that took getting used to was the fact that chapter headers do not have tables of contents, so you will have to refer to the index or bookmark using sticky tabs to quickly locate recipes.<br /><br />As I have several years’ experience in publishing (including layout in InDesign), I tend to pay close attention to a book’s layout, and the simple, uncluttered layout here (and effective use of color and fonts; recipe titles and ingredients are listed in teal, while steps are in black) works wonderfully. The font size and spacing make this highly readable even from a cookbook holder; all too often, I’ve reviewed books with too-light print or gloss pages that render them unreadable under actual kitchen conditions.<br /><br />For my first test recipe, I decided to try the salmon baked in a bag. Although I’ve long known of the technique, I’d never tried making it at home; a pity, because know that I know how easy it is, I will certainly be cooking this way more often! You layer thin slices of orange and lemon, sprinkle with rosemary, top with seasoned salmon filets, top with more lemon and orange slices and chopped olives (I used Kalamata since the recommended oil-cured are impossible to find here) and bake; I halved the recipe for two good-sized filets, and it took about 14 minutes. The bonus is that your kitchen doesn’t smell “fishy,” and the fish cooks up perfectly moist, marinated in the citrus juices and a drizzle of olive oil. You could also switch out the orange slices for blood orange and use Meyer lemons; the possibilities are endless! Cleanup is a breeze; simply open the parchment bag, use a spatula to transfer the fish and citrus to a serving platter, and toss the parchment, no mess or pans to clean.<br /><br />I love the broad range of international influences that abound, from Thai-style chicken salad and Korean BBQ Tofu Tacos to Thai-flavored pumpkin custard, Goan shrimp curry, Japanese (baked eggplant with miso-ginger glaze), French cuisine (duck breasts with warm lentil salad, duck confit, vichyssoise), Latin dishes, and more.<br /><br />As a longtime vegetarian (now pescetarian, although I eat a vegetarian / vegan diet 90% of the time), I really appreciated a whole chapter devoted to vegetarian and vegan entrees; all too often, vegetarian mains are an afterthought, but here we have Indian eggs with spicy tomato pepper sauce, zucchini patties with garlicky yogurt sauce, spicy greens ravioli, Korean vegetable pancakes, stir-fried tofu, saag paneer, and Korean BBQ tofu tacos to tempt even the most hardened carnivore.<br /><br />Recipes from guest chefs include many familiar names such as Joanne Chang (Flour, Boston), Hiroko Shimbo, Jacques Torres, Marc Vetri, and stir-fry guru Grace Young. The book is rounded out with online and mail order sources, a handy seasonal produce guide, and metric equivalents.<br /><br />The one negative is that the book is not bound well; my copy has already split at the seams despite careful handling, and the cardboard cover seems to be on the flimsy side given the book’s weight and bends easily.<br /><br />Otherwise, I look forward to trying many more recipes from Home Cooking 101 in the weeks and months to come!

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Delicious and easy way to eat your veggies; you'll never miss the fish!

Izumi Shoji, Japanese housewife and mother, is the hugely successful vegetarian blogger, author, and owner of the Izumi Shoji Cooking School in Tokyo. Izumi decided to become vegetarian after the birth of her daughter twenty-one years ago through a gradual transition to vegetarianism. Believing that vegetable dishes are colorful, bright, and beautiful (and more forgiving than cooking meat dishes), she started her blog in 2007 as there were no Japanese-language cookbooks on vegetarian cooking available at that time. By writing a successful blog, she hoped to publish a book on vegetarian cooking. Now with over fifty books published in Japanese, “The Vegetable Sushi Cookbook” is her first title to be translated into English.<br /><br />I was so excited when I heard that Kodansha was publishing her vegetarian sushi cookbook in English; as a longtime vegetarian living in Japan, I’ve been unable to enjoy most types of sushi as most contain seafood. (The few exceptions available to vegetarians are natto, gourd, and cucumber rolls, omelet, and inari-zushi, a fried tofu pouch stuffed with plain rice). Vegetable sushi is just now catching on here but is perhaps more a novelty than anything else; popular chain Sushi Nova introduced some similar vegetable (but not vegetarian; one contains prosciutto) sushi on its menu last year, but purely vegetarian rolls are still a rarity in the land of seafood.<br /><br />The more than 100 recipes in “The Vegetable Sushi Cookbook” include many popular types of sushi including nigiri-zushi, maki-zushi, chirashi-zushi, gunkan-zushi, oshi-zushi, temari-zushi, maze-zushi and inari-zushi and show off Japanese veggies and herbs to their best advantage, including my personal favorites renkon (lotus root), eggplant, takenoko (baby bamboo), gobo (burdock), enoki, eringi, and shiitake mushrooms, turnips, leeks, etc. If you’re a fan of mouth-puckering umeboshi (pickled plums), you’re in luck; there are many recipes punched up with umeboshi, including the shiitake steamed with umeboshi plum maze-zushi, umeboshi plum and ginger-flavored turnip nigiri-zushi, asparagus and umeboshi plum maki-zushi.<br />You’ll find full-color photographs and detailed instructions on making great sushi rice (the most important part of making sushi; instructions are given for rice cooker and clay pot methods), simple steps to extract the most flavor from a wide range of Japanese veggies, and additional side dishes that complement the sushi. A beautifully photographed ingredients and tools glossary will make it easy to take the book along to your nearest Asian / Japanese supermarket to purchase (potentially) unfamiliar items.<br /><br />This was my first attempt at making sushi, so with nervous anticipation, I purchased the ingredients for the steamed enoki mushroom gunkanmaki (p. 39), gingered bamboo shoot nigirizushi (p. 37), and mustard-flavored cabbage temarizushi (p. 69). As I live in Japan, I am fortunate to have abundant access to ultra-fresh Japanese veggies and herbs, but don’t worry; even if you can’t find uniquely Japanese ingredients like lotus root, there are plenty of recipes calling for staples like cabbage, mushrooms (both fresh and dried), carrots, asparagus, tomatoes, etc. Some of the recipes call for Western ingredients like balsamic vinegar (I used the amazing Fustini’s 18-year balsamic from my home state of Michigan).<br /><br />Each recipe yields a small number of rolls (usually around three to four); because the recipes are so simple, it’s no trouble to double or triple a recipe if you anticipate a crowd. Ingredients are listed in both US and metric. Instructions are clear and concise, and some include step-by-step photos (maki-zushi, for example). I had no problems in following along and producing appealing sushi (see photos!). My favorite of the three I’ve tried so far was definitely the cabbage-flavored mustard; I loved the flavor so much I made a cabbage mustard salad out of the remaining head of cabbage!<br />If you don’t have access to pre-cut nori (here in Japan, you can purchase already trimmed nori designed for onigiri, musubi, gunkan-maki, etc.), be sure to use a very sharp knife or the nori will tear instead of cutting neatly. I found that scoring with a chef’s knife then bending at the score was also a good technique.<br /><br />Many of the recipes call for no special equipment, but it’s worth investing in a few staples used to make sushi, such as a bamboo makisu (sushi rolling mat; Lekue also makes a great [[ASIN:B000PKRSO6 Lekue Silicone Makisu Mat, Clear]] that I use in combination with a bamboo makisu as cleaning is much easier), plastic rice paddle ([[ASIN:B00DV52ZXG Kotobuki Swing Shamoji Serving Rice Paddle]] if you already have an electric Japanese-style rice cooker, it should have come with one; if not, they are inexpensive), and an [[ASIN:B000CPR2H2 1 X Japanese Plastic Oshizushi Press Sushi Box Mold]] if you plan on making pressed sushi (I opted for this plastic one for ease of cleaning, but you can also find beautiful wooden presses made in Japan).<br /><br />I love that such unique and healthy rolls can be produced with literally any vegetables in your crisper (you’ll find ideas for radishes, celery, avocado, carrots, cabbage, etc.) with minimal ingredients and prep, preserving the natural colors, flavors and nutrients of the veggies and showing them off to their best advantage. It’s a fun way to incorporate more veggies into your diet, and if you have children in your house, many of these recipes can be adapted for younger helpers once the veggies are simmered / steamed, etc. My copy of “The Vegetable Sushi Cookbook” is flagged with dozens of other sushi recipes I can’t wait to try; highly recommended!<br /><br />(This review was originally published on Bundt Lust on 15 April 2016)

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Meditation and bread baking are the perfect complement...

I previously reviewed Dahlia Abraham-Klein’s [[ASIN:0804843376 Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook [Vegetarian Cookbook, 101 Recipes]]] for Amazon, and loved the blend of Middle Eastern and Central Asian flavors; low-fat and full of flavor, there are also many gluten-free and dairy-free recipes (including baked goods). In her latest book Spiritual Kneading, Dahlia combines meditation and reflection with the traditionally feminine task of making, blessing, and baking the challah, a bread with deep spiritual and cultural meaning central to Jewish life.<br /><br />Spiritual Kneading uses the medium of meditation while kneading and working the dough to reflect on various passages and themes for each Jewish month. Beginning with an introduction to the feminine dimension of Rosh Chodesh and challah, there is a fascinating look at the origins of separating challah in midrashic verse. There are instructions how to form a Rosh Chodesh Challah Baking Group (“Spiritual Kneaders”), with a curriculum for each month of study and a helpful planner including an outline, equipment, and calendar. Further reading suggestions are also included to extend the use of the book beyond the first year. Numerous prayers in Hebrew (some transliterated) and English are included. Each month’s syllabus contains a specific challah recipe and shape that mirrors that month’s theme. Each recipe includes an introduction to the challah theme during the yeast activation, meditation during kneading, and a discussion during the rising, as well as reflective questions.<br /><br />Although I’ve been baking challah for years, I learned so many fascinating historical facts, customs and the use of challah across the centuries through Spiritual Kneading; baking challah is truly forging a connection across time. The significance of each ingredient took on new meaning as I continued to read and bake. I also love that Dahlia recommends using organic, fair-trade ingredients when baking; this is something I try to practice every day.<br /><br />Beginning with Tishrei, the first month of the year, there is a traditional spiral challah with apple and silan (date syrup, the original “honey” mentioned in the Torah/Bible). Rosh Hashanah traditionally has us dip apples in honey for a sweet year, and spiral challahs are traditional as well, representing positive changes in the new year (others believe it represents a crown. Other loaves include a (dairy) braided cheese loaf for Kislev (there is also a pareve option), Seven Species pomegranate-shaped challah for Shvat, boiled egg in challah (chubzeh di Purim) for Adar Alef, a gorgeous rose-shaped challah with raisins and rosewater for Adar Bet, and a crown-shaped challah with olive oil and za’atar for Elul. The basic dough recipe for each is the same, and is scaled to make 8-10 medium loaves (as I am baking for a small household, I scaled each recipe to 1/4, which yields two medium loaves).<br /><br />I’ve been baking challah for years, but was intrigued by the book’s premise of merging meditation (which I practice frequently) with bread baking; I had always found the rhythm of kneading to be soothing, and it lends itself well as a time for reflection. I made the rose-shaped challah with raisins and rosewater using the crown-shaped braiding instructions, and I can say without a doubt that this is truly the most beautiful loaf of challah I’ve ever made. I used premium yeast from my friends at Red Star Yeast, who were kind enough to send samples, as well as imported Lebanese rosewater from Maureen Abood’s online market.<br /><br />The basic dough recipe is a water challah (no eggs or butter) with a little olive oil added:<br />Basic dough recipe:<br />4 tablespoons active dry yeast<br />4 ½ cups (1.1L) warm water<br />¾ cup (150g) organic sugar plus 2 tablespoons organic sugar<br />5 pounds (2.25 kg) organic white flour<br />1 ½ tablespoons sea salt<br />1 cup (230 ml) neutral-tasting oil (some recipes call for olive oil)<br /><br />This dough is more common with Sephardic Jews rather than the perhaps more familiar “eggy” challah baked by Ashkenazi Jews from Eastern Europe; Sephardic Jews believe that adding eggs to the dough renders the challah more like cake, and thus ineligible for the Hamotzi blessing.<br /><br />The basic dough recipe very easy to work with and produces a light, fluffy, sweet challah (the base recipe calls for added sugar) that invites add-ins. As I primarily cook in metric, I appreciated that metric weights were included for portions of each recipe. The instructions were very clear and easy to follow (and the step-by-step photos were a lifesafer, especially for my first attempt at braiding a four-strand crown loaf!). The cooking times were also very accurate; the recipe mentioned 30-35 minutes, and mine took 30 exactly (my old oven tended to run hot, so breads baked faster / more unevenly).<br /><br />I love that the author also includes a challah recipe using fresh yeast; one of my earliest memories in the kitchen is of my Polish grandmother baking bread with fresh yeast, and it’s a tradition I’ve tried to uphold (I generally purchase fresh yeast from bakeries as the Fleishman brand once found in the grocery store seems to be a relic of the past due to its rapid spoilage). Recipes for spelt, whole wheat, and a gluten-free oat challah (which requires shaping in a silicone mold as it is not braidable) are also included. Other shapes and braids (single strand, two-strand, four-strand, six-strand) are also included, with super-helpful step-by-step photos for the braiding.<br /><br />Not only are the bread recipes delicious, creative, and reliable, but I really connected with Dahlia’s choice of reflections for each bread. Many stories from the Torah are brought to life with details I’d never noticed before, and the choice of readings and reflective questions really bring a deeper spirituality to making challah. I look forward to baking my way through the rest of the book over the coming year!<br />Anyone interested in bread baking should add this title to your collection; the step-by-step photos and helpful text demystify yeast baking for all audiences.<br /><br />(This review originally published on Bundt Lust April 13, 2016)

0692295674

0692295674

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Healthy and refreshing Mediterranean salads are perfect for summer or anytime!

As a huge fan of Sarina's Sepharic Cuisine blog and app, I was thrilled to hear that she was publishing her first standalone cookbook, &#34;Backyard Kitchen: Mediterranean Salads.&#34; Published in the New York Times, NT Times Jewish Cookbook, and Joan Nathan's [[ASIN:0375402764 Jewish Cooking in America: Expanded Edition (Knopf Cooks American)]], Mr. Roffe's book includes many recipes handed down from mother to daughter with love and are traditional foods found in the Levant. Her grandmother, Ester Cohen Salem, immigrated to America through Beiruit and was the first to own a Syrian Jewish catering service Bensonhurst, Brooklyn. Her backyard kitchen became the center of life for the entire Syrian community in Brooklyn.<br /><br />Salads are common throughout the Middle East, although certain salads are only found among Sephardic families, such as Syrian-style potato salad and avocado salad. Many of these salads feature olive oil and lemon juice in dressings, but do not use lettuce as the Middle East is an arid region and water is at a premium.<br /><br />As I am vegetarian, I LOVED the range of healthful salads here, including Sephardi-style beets with tamarind paste, fava bean salad with hard-boiled eggs, babaghanouj, fruited couscous (apple Craisin, cranapple carrot, seven species) and homemade pickles, another staple at Mediterranean and Middle Eastern tables (cauliflower, turnips, mushrooms). Other than tamarind paste and pomegranate molasses (both of which I always keep in my fridge!), the recipes use everyday ingredients. All recipes are labeled as parve or dairy. Other than one or two recipes that call for salmon and tuna, all are suitable for vegetarians. Certain recipes also feature video demonstrations on Sarina's website. Handy notes also point out the origins and health benefits of each dish, along with suggested pairings.<br /><br />This is a lovely addition to your cookbook library that is perfect for summer; these salads are light and refreshing (unlike many American-style picnic salads and coleslaws), chock full of colorful veggies and fruits, and the perfect way to use up summer's bounty.

1499572263

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A wonderful resource for home bakers

Hot Bread Kitchen, based in NYC, builds lasting economic security for low-income, immigrant and minority individuals by creating pathways to professional opportunities in the culinary industry. 67% of their operating budget is funded through the sale of multi-ethnic breads and rental of commercial kitchen space. The range of breads that they bake and deliver includes Iran (nan-e-barbari, a chewy flatbread topped with black and white sesame seeds, and nan-e-qandi), Morocco (m'smen, a flaky flatbread traditionally served for breakfast with honey), Mexico (corn tortillas), Eastern Europe (challah), Ethiopia (the slightly sour injera, fermented teff flour served with wat), and more.​<br /><br /> The long-awaited Hot Bread Kitchen Cookbook is divided by bread type: unleavened and flatbreads, lean breads and rolls, enriched breads, rolls, and buns, filled doughs, and quick breads and holiday breads. You'll find favorites from India (paratha, naan, chapatis), the Middle East (hummus, pita), Eastern Europe (challah, matzo, eier kichel, bialys, knishes, kreplach, nut roll), France / Italy (batard, pan bagnat, olive boules, ciabatta) and Mexico / Latin America (pan de muertos, conchas, tortillas, guacamole, tamales, tostadas, empanadas). Other little-known gems include Albanian cheese triangles, Tibetan momos, Another thing I liked was that various recipes are included that use leftover bread, from bread puddings and stale bread (panzanella, tres leches bread pudding with Mexican chocolate sauce, ribollita), to complementary dishes (curry, wat, stews, dips, salads) that pair perfectly with the included bread recipes.<br /><br />I consider myself a fairly competent home baker; I have long worked with yeast breads (including fresh cake yeast) both kneading by hand and stand mixer, and I welcomed the challenge of new bread types. Step-by-step photos (for trickier items like braiding challah) are particularly helpful for novice bakers. As a longtime baker of challah, I particularly appreciated the many challah recipes, including basic, raisin, whole wheat and Sephardic. You'll even find Vietnamese-style bagueettes and iced Vietnamese coffee.<br /><br /> This lovely selection of breads and accompanying dishes, sauces, and sides is rounded out by baker profiles and a very thorough guide to tips, equipment, and bread storage suggestions. Ingredients are given in US volume and metric (for my baking books, I generally prefer weight measurements, so appreciated having the metric weights given). Gorgeous photos give serving suggestions for each bread and side dish featured in the book. A list of online/mail-order sources and a hefty list of acknowledgments round out the book.<br /><br />An excellent resource for home bakers, especially if you already have some prior bread baking experience. This is a fantastic treasure trove if you enjoy trying international bread recipes and new dishes; it would be fun to host themed dinners using the included recipes. Highly recommended!<br /><br />(I received this book through Blogging For Books)

0804186170

0804186170

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Simple recipes for a long life, the Shoku-Iku way!

Much like the traditional Japanese Buddhist shojin ryori, Shoku Iku (“food education”) is a Japanese concept involving conscious eating: what we eat, how we prepare it, and how different foods are combined. Much like the traditional Japanese Buddhist shojin ryori, shoku iku is based on the power of five: each meal should have five colors (green/blue, red/orange, white, black/brown, yellow), tastes (sweet, sour, bitter, salt, umami), senses, food groups and cooking methods (steam, simmer, broil, grill and fry, no-cook, sushi).<br /><br />Makiko Sano’s new book “Healthy Japanese Cooking” (published in the UK as “Shoku Iku”) immediately caught my eye; having lived in Japan on multiple occasions, I have long been attracted to Japanese washoku (traditional cuisine) and shojin ryori (Buddhist vegan cuisine). Traditional Japanese meals are based on the freshest seasonal ingredients, engage all the senses, and if eaten properly and with mindfulness, should leave you satisfied but not stuffed (the Japanese concept of hara hachi bu, or eat until you are 80 percent full).<br /><br />Beginning with the essential dashi (stock) and dressings (rosemary soy, sweet soy, sesame salad sprinkle, shabu shabu and others), there are very handy illustrations and step-by-step photos to instruct you on rolling sushi, julienning vegetables, etc. Dashi is the backbone of most Japanese soups / hot pots, and you'll find several variations here, including basic dashi (kelp + bonito flakes), vegetarian dashi (kelp and dried shiitake), Motoko's dashi (made with liquid from cooking brown rice; I had not seen this method in my other cookbooks!), and two soup stocks.<br /><br />I found the chapter on steaming particularly helpful as I have not cooked fish via this method before, but you’ll find heavenly steamed sea bream, a posh cod dinner in 20 minutes, steamed chicken, stuffed veggies, pork dumplings, etc., most cooked in the microwave. However, a word of caution; these recipes were tested at 800 watts, and it would appear that American microwaves are more powerful in general (mine is 1.58 kW), so you may need to adjust cooking times.<br /><br />Some of the steamed dishes are cooked on the stovetop; my new favorite discovery is the “Full Japanese” garden breakfast, full of leafy greens, tomatoes, mushrooms and eggs nestled into the greens. I also loved the vegan monk recipe for stuffed pumpkin and steamed sticky rice, which is full of carrots, shiitake, and mushrooms (you can leave out the chicken to make it vegan). And my favorite steamed custard chawanmushi also makes an appearance, as do perfect teatime snacks mochi, sweet potato treats, and fruit buns.<br /><br />The fried chapter includes Japanese burgers and shrimp barbecue, but you’ll also find healthy low-fat vegetarian options like Japanese grilled vegetable “stir fry” (half grilled, half steamed), eggplant and shallot salad, “full of goodness” (with a liberal helping of my favorite Japanese vegetable, lotus root!), and chili tofu. The sushi chapter features an amazing brown shiitake and pumpkin sushi, temaki, sesame seed salmon sushi, brown rice tuna sushi with sweet-hot sauce, five senses super-tasty salmon sushi, and some new variations like wasabi cream cheese sushi with lamb, avocado and pear quinoa power sushi, and sushi canapes.<br /><br />Ingredients are listed both in metric and US (volume). Beautiful full-color photos by Lisa Linder capture the aesthetic of Japanese cuisine, with beautiful tableware that offsets the featured dish perfectly.<br /><br />The resulting dishes, all of which embrace the “shoku iku” philosophy, are light, nutritious, and provide plenty of variety of colors, flavors, and textures that are sure to brighten any meal. I found several new dishes that I plan on making frequently, including the egg and tofu dashi soup, rice noodles with mushroom broth, pan tai, iced tomatoes, brown shiitake and pumpkin sushi, and steamed sticky rice.<br /><br />If you are new to Japanese cooking / flavors, then “Healthy Japanese Cooking” is the perfect introduction as it uses commonplace ingredients (you may have to order some of the more traditional ingredients like kombu and bonito flakes online), simple techniques, and is aligned much more closely with the traditional Japanese diet based on fish and vegetables than many Japanese cookbooks aimed at Western audiences.<br /><br />(Thank you to Makiko Sano for the review copy!)

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1849496692

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“Lucky Peach” a good (if basic) guide to Asian (and Asian-inspired) cuisine

I’m fairly new to the “Lucky Peach” magazine (I recently used the LP article “The Meaning of Mangoes” with my advanced ESL students) and just spent six months working (and cooking / eating my way across) Taiwan, so I was thrilled to see that Lucky Peach had a cookbook coming out. “Lucky Peach Presents 101 Easy Asian Recipes” is true to its title; beginning with a genius illustrated guide to the Asian pantry (presented in basic, intermediate, and champion levels), this book will help you take baby steps to becoming proficient with Asian tools, ingredients and cooking methods. Do note that if you are even passingly familiar with basic cooking techniques and Asian cooking in general, this book is likely a little simpler than you are looking for, but it would be great for college students and those new to the kitchen.<br /><br />The book is based on two main rules: no frying, and no subrecipes.<br /><br />Beginning with cold dishes, appetizers and “pickly bits,” you’ll find classics like garlic-smashed cucumbers, seaweed salad, soy sauce eggs, green papaya salad, and dumplings. I was a little surprised not to see the ubiquitous Taiwanese tea eggs make an appearance. I was also hoping for a chapter of standalone egg dishes like chawanmushi (steamed egg custard also found in Taiwan) as I am a firm believer in breakfast for dinner, but there are several substantial egg dishes throughout the book (omurice, dashiaki tamago, egg foo young).<br /><br />Pancakes include Japanese okonomiyaki, Taiwan / China contributes scallion pancakes (my favorite Taiwanese snack hands-down!), and there are several Korean pancakes in addition to moo shu pancakes and vegetables. Soups and stews offer some rather surprising combinations like miso clam chowder and rotisserie chicken ramen; you’ll also find a slow-cooker pho, vegetarian hot pot and Massaman curry.<br /><br />Noodles include soba, jap chae, pad see ew, pesto ramen, and spicy mushroom ragu. Having lived in Japan and Taiwan and having sampled numerous excellent noodle dishes in both, I was honestly expecting more from the noodle chapter. Where is udon? Cold sesame noodles? Many types of noodles are covered in the discussion in ingredients, but not used in later chapters.<br /><br />I was more enthused about the rice dishes; ume and kabocha rice, onigiri, omurice and sticky rice wrapped in lotus leaves are all dishes I can see myself making frequently. I was surprised that there weren’t more Taiwanese / Thai-style fried rice recipes, although there is a basic &#34;build your own&#34; guide to adding sauce and extras. Vegetarians will delight in the simple yet tasty veggie options, including miso-glazed eggplant (one of my favorite ways to prepare it), stir-fried asparagus, bok choy with oyster sauce (you can find vegetarian oyster sauce in larger Asian supermarkets), dry-fried green beans, roasted squash with red glaze, and roasted sweet potatoes.<br /><br />The book really shines in its treatment of poultry and meat dishes; I felt it was much more successful than the noodle dishes. You’ll find twelve chicken recipes ranging from Japanese (oyakodon), Filipino (chicken adobo), Korean, and Chinese (five-spice, lacquered, Hainan Chicken rice, Chinese chicken salad).<br /><br />The dressings and sauces chapter was very handy; I love the carrot-ginger dressing, two ginger scallion sauces, tofu dressing, and the odd flavor sauce. Curiously, the desserts chapter only offered two recipes: oranges, and egg custard tarts. Yes, I get that in traditional Chinese culture, “dessert” may consist of fruit (in Taiwan, if you are visiting someone’s home, fruit is always brought as a gift). However, seeing the heavy Thai / Vietnamese / Japanese influence in other chapters, I’m surprised that more Asian sweets weren’t included (mangoes with sticky rice, green tea infused desserts, etc.). Several chapters suffered from similar brevity; the breakfast chapter only includes four recipes (again, I was surprised not to see congee here as it can be made in a rice cooker). It also took some getting used to that the notes came after the recipes.<br /><br />Overall, this is a good first cookbook if you are new to Asian cuisine; the illustrated pantry guide is immensely helpful if you are new to these ingredients and trying to locate them in an Asian supermarket. It’s also very handy for quick pickles, basic dumplings (using premade wrappers), etc. Illustrations for slightly trickier dishes like dashimaki tamago and dumplings are very helpful. However, I felt like it could have had so much more potential given the huge range of variety and influences in Asian cuisine.<br /><br />(I received this book through Blogging for Books)

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0804187797

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Bold, in your face, and full of love - Modern Israeli Cooking

I am a huge fan of Israeli cuisine and have read numerous cookbooks in the last several years focusing on this diverse cuisine, so I was excited to be offered &#34;Modern Israeli Cooking&#34; by Danielle Oron, the creative force behind Moo Milk Bar and the blog &#34;I Will Not East Oysters.&#34; Danielle's family moved from Tel Aviv to New Jersey when she was a toddler, and her family was known as &#34;those crazy Israelis.&#34; In her words, these recipes combine her culinary background in French technique with classic Israeli flavors to create new and modern dishes.<br /><br />Modern Israel is a melting pot; you'll find cuisine from Morocco, Eastern Europe, Yemen, Egypt, Iraq and Turkey. Dishes are served family-style with a lot of side plates consisting of salads and dips; this is my personal culinary heaven. The recipes are divided into weekdays (chicken shawarma rice bowl, kofta kebab freekeh salad, za'atar chicken, pashtida), Fridays (challah, ricotta and za'atar ravioli, lemon chicken with olives, harissa lamb meatballs), beach (peel and eat harissa shrimp - if you haven't guessed already, this is NOT a kosher cookbook), salmon ceviche, chermoula fish tacos, seared sesame tuna), slow cooking (braised pomegranate short ribs, roasted garli and apricot chicken, hawaij oxtail ragu, pastrami), brunch (shakshuka, bourekas, babka French toast, za'atar sesame mini bagels), midnight (za'atar fried eggs, feta grilld cheese, cinnamon challah), salads and sides (tabbouleh, carrots several ways, pickled beets), sweets (saled tahini chocolate chip cookies, tahini-swirled brownies, halva morning buns, honey and apple cake), and stapes (tahini, ancho chili harissa, labne, schug, preserved lemons, dukkah). Ingredients are given in US (volume) and metric.<br /><br />Danielle's commentary is on the hip side; recipe subtitles frequently involve food puns and cultural insights, like the mild red pepper harissa: &#34;If you like the flavor, but you have a death wish / enjoy S&M, add more of the Thai chilis and a bit more hot paprika.&#34;) or tahini: &#34;We put this sh*t on everything.&#34;<br /><br />True to the book's goal, you will find classic flavors with modern twists; the beloved sabich has been turned into a breakfast bowl with shredded potato hash, falafel gets some help from spinach and is served with green tahini and sauerkraut, you'll find Sephardic pastries like bourekas supersized and dressed up with mushrooms and caramelized onions, Milky has been reinvented as a decadent, boozy pot de creme. I loved the peppered watermelon and feta, as watermelon + mint + Bulgarian feta is a staple breakfast in my house; here, Korean red pepper flakes and black pepper kick this up a notch.<br /><br />Overall this is a fun, young take on modern Israeli cooking - you'll find many familiar flavor profiles (za'atar, tahini, sumac, schug, dukkah) and plenty of colorful veggie salads and sides to dress up your table. From a comfort food perspective, it contains the most amazing grilled cheese recipe (feta grilled with Kalamata olives - heaven!), eggs and sumac soldiers, and many warming dishes that would be great for cooler nights (braised pomegranate short ribs, sweet shredded honey lamb, beer-braised holiday brisket, homemade pastrami).<br />*For those who keep kosher, please note that this is NOT a kosher cookbook - it contains shellfish recipes as well as meat mixed with dairy. However, most of the recipes are (or can be made) kosher with a little tweaking.

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Redefining kosher: Fresh, seasonal, beautiful flavorful and delicious!

I have cooked from (and reviewed) numerous kosher cookbooks over the years, but I have to say that Kim Kushner’s “The New Kosher” is quickly becoming one of my favorite titles in my collection. True to its title “Simple Recipes to Savor and Share,” you’ll find contemporary gems such as giant ricotta ravioli with cinnamon, miso-tahini glazed cod, braised beef ribs with cider-rosemary sauce, and some fabulous ideas for brunch (the spinach and feta quiche with heirloom tomatoes, asparagus and goat cheese quiche, and caramelized red onion and dill frittata with smoked salmon are going to be in frequent rotation on the weekends in my house!).<br /><br />Kim’s essentials include great noshes like five-minute sun dried tomato hummus with homemade pita chips with za’atar, butternut squash chips with herbes de provence, and a variety of quick and easy toppings that come in handy for other recipes (spicy maple crumb topping, za’atar everything topping, and lazy crumb topping which is particularly good on baked fish such as the Lazy But Crispy Fish.<br /><br />In addition to a strong Middle Eastern influence (Kim’s mother was born in Morocco and grew up in Israel) in dishes like charred eggplant dip with maple drizzle, poisson a la marocaine (whitefish marinated then cooked in saffron water with preserved lemons and paprika oil), crispy rice cake with saffron crust, hummus, etc., there is a marked Asian influence, which I particularly enjoyed. Nods to the East include ginger-scallion dip with sesame seeds (this would be amazing as a dip for scallion pancakes!), kohlrabi, edamame and carrots in ginger-miso marinade, arctic char with wasabi-mirin sauce over rice noodles, miso tahini glazed cod, tamari salmon with edamame, and Thai-style summer salmon. There are also kid-friendly recipes like individual mac and cheese, kids’ steaks (marinated and cooked in a low oven rather than grilled), and deconstructed s’mores.<br /><br />Vegetarians and pescetarians like myself will find many colorful, appealing dishes, particularly the salads and veggies (and fish for those of us that eat fish). I recently tried my first (fresh-off-the-tree) pomelos in Taiwan, and loved seeing the pomelo salad with red onion, mint and cilantro as well as the light, umami-packed Asian salads like kohlrabi, edamame and carrots in ginger-miso marinade, savoy slaw with lemongrass and lime dressing, and avocado, heats of palm, edamame and za’atar salad. Fans of Ottolenghi’s [[ASIN:1452101248 Plenty: Vibrant Vegetable Recipes from London's Ottolenghi]] and [[ASIN:1607746212 Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi]] will feel right at home here.<br /><br />And although the dishes are easily doable by a home cook, you’ll also find elegant presentations such as braised beef short ribs with cider-herb reduction, veal roast with porcini, thyme, and garlic rub, lamb rib chops with red wine vinegar, mint and garlic, and seared tuna steaks with sun-dried tomato and jalapeno preserves that are perfect for more formal gatherings or special occasions.<br /><br />The desserts chapter offered some great alternatives to my usual lineup, my new favorite being the dark bark with rose petals, pistachios and walnuts. I started making my own chocolate bark recently using my rice cooker (!) to melt / temper the chocolate (frequently I’ll make pomegranate bark using fresh pomegranate seeds), and I loved the addition of rose petals to add a real Persian flair. You’ll find time-tested Jewish classics like coffee cake, macaroons, and hamantaschen with three fillings (hello Ferrero Rocher!) alongside biscotti, a healthier take on crostata, and an almond granita.<br /><br />The book’s graphic layout is clean and eye-catching, with full-page photos and beautifully tiled chapter headers. Ingredients are given in US and metric measurements, which I really appreciated.<br /><br />Even if you don’t keep kosher, these are great recipes for beautiful, vibrant foods that your family and friends are sure to enjoy. One note for kosher home cooks: recipes are not labeled as dairy, meat or pareve as with most other kosher cookbooks in my collection; generally chapters are separated by meat, seafood, etc., but in some chapters like soups and dips, you may need to scan the ingredients to determine if it is dairy, meat, or pareve.<br /><br />(Thank you to the author for the review copy and mazel on a gorgeous cookbook!)

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Gorgeous book for serious home chefs

I have hundreds of cookboks, many of them regional and international, but so far none that had focused on the cuisine of New England (the closest thing in my collection is &#34;Made in Quebec&#34;), so I was excited to review this. I consider myself to be a fairly accomplished home chef and baker (I've taken more than 70 cooking classes in the US, France, Taiwan and Japan), and the recipes in &#34;The New New England Cookbook&#34; are definitely challenging, with numerous components that need to be assembled and plated. These are elegant seasonal recipes that would be perfectly at home at your next dinner party or holiday event, but for me, too time-consuming to be made on a regular basis. There is a heavy French and Mediterranean influence throughout, with dishes such as seared duck breast, osso buco, bisques and gougeres. Each season has two complete menus; I particularly loved the salad courses, which included arugula salad with almonds, green olives and blood oranges, endive salad with grapefruit, roasted pistachios and roasted beets, and a frisee salad with confit apples, cheddar and candied pecans. The desserts also shine, including several panna cottas, bread puddings, and grilled fruit. However, for those looking for more &#34;classic&#34; recipes (or homestyle recipes that can be prepared with relatively short prep time), &#34;The New New England Cookbook&#34; is, in the author's own words, &#34;New England fare with a twist - these aren't your grandma's recipes.&#34; If you aren't intimidated by intricate prep (homemade savory marshmallows, emulsions) and more expensive cuts of meat/seafood (scallops, quail, rack of lamb, veal, duck breast, monkfish), the end result is rewarding, elegant recipes. Beautiful photographs showcase the seasonal ingredients and final plated dishes. This is a beautiful cookbook, but due to the expensive nature of many of the ingredients (which may be difficult to come by depending on where you live, fresh seafood being a prime example) and the lengthy prep sometimes required, this will be reserved for special occasions rather than everyday cooking.

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Yogurt - Blogging for Books review

This is the perfect jumping-off point if you’re new to cooking and baking with yogurt and are looking for more ways to incorporate it into your diet; I frequently eat yogurt at least twice a day and use it in a variety of dishes as a marinade, in baking, etc., and really appreciated the quick, easy ideas in “Yogurt,” particularly the Mediterranean, Middle Eastern, and Indian accents.<br /><br />Far beyond simple parfaits or yogurt-based dips such as tzatziki, yogurt can be used as the base for a number of versatile appetizers, soups, salads, main dishes (particularly as a marinade for meats), and desserts. In “Yogurt,” Janet Fletcher (longtime contributor to the San Francisco Chronicle and author of the Planet Cheese newsletter) collects a wide range of tantalizing recipes using yogurt, from breakfast parfaits to more unusual applications such as Seared Mushrooms & Shallots in Yogurt with Garam Masala, Harissa-Roasted Chicken with Sweet Peppers, Cucumber Salad with Yogurt, Golden Raisins, Walnuts & Mint, and Indian Yogurt Pudding with Saffron, Cardamom & Toasted Nuts (Shrikhand).<br /><br />You’ll find advice on making your own yogurt as well as selecting store-bought (as well as when it is acceptable to substitute lower-fat yogurt in a recipe), a great guide to seasonal fruit for breakfast parfaits, yogurt with eggs, and other add-ins. Many of these are suggestions more than recipes per se. Note that the book only refers to dairy-based yogurts; you won’t find suggestions or mentions of soy- or alternative non-dairy yogurts (hemp, coconut, rice, etc.).<br /><br />I loved the appetizers section in particular, as Greek and Turkish mezze are some of my favorite foods on earth (and also vegetarian-friendly!). Recipes like Yogurt Cheese with Feta, Pumpkin Seeds and Za’atar, Grated Beet and Yogurt Salad with Beet Greens, and Chopped Summer Vegetable Salad with Farro, Yogurt and Za’atar make perfect summer meals when it’s too hot to cook. Meat dishes feature many Mediterranean-inspired lamb and yogurt dishes (including a recipe for homemade skillet flatbread for souvlaki), while veggie dishes offer a blend of Mediterranean and Middle Eastern flavors. I also loved the Fettuccine with Fried Onions, Yogurt and Poppy Seeds, and the light, fruit-based desserts like panna cotta, Warm Baked Figs with Pernod, Candied Walnuts and Yogurt, and Yogurt Mousse with Orange Marmalade and Toasted Almonds. Along the way, gorgeous photographs will inspire you to make many (if not all!) of the dishes in this book. You’ll also find a selection of yogurt-based drinks such as Indian lassi, smoothies, and ayran. Finally, a fairly thorough bibliography and list of mail order / online resources for supplies will give you plenty of tools to embark on your own yogurt journey.<br /><br />*I received this book through Blogging for Books

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160774712X

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A bounty of appealing recipes

I’ll admit to not being familiar with Tara O’Brady’s blog “Seven Spoons” before being offered the chance to review the cookbook, but I will most certainly be following her in the future. Beginning with a very nice overview (with specific brands) for common seasonings (including my favorite secret weapon gojuchang!), flavoring agents, and measurements, “Seven Spoons” contains a versatile arsenal of recipes that really appealed to me. As I love breakfast any time of day, the breakfast chapter in particular was particularly tempting, with such gems as fig and ginger granola, bostocks, a savory steel-cut oatmeal, chocolate olive oil zucchini bread, and vanilla espresso walnut butter starting (or ending!) to start your day right.<br /><br />Main dishes include a variety of chicken, seafood (including an unctuous slow-baked salmon with butter beans), and beef. Many of the recipes are vegetarian-friendly as well, including fattoush with fava and labneh, hummus with white miso, mushrooms and greens with toast, olive and orange cauliflower, the North Indian baked eggs that are reminiscent of Israeli breakfast staple shakshouka, and a notable section of desserts and pantry staples. I have dozens of baking and dessert cookbooks, and really loved some of Tara’s simple yet elegant recipes like fig toasts with buttered honey, blood orange stout cake, Vietnamese coffee ice cream, and roasted grapes with sweet labneh. The staples section includes guidance on making numerous dairy products at home (cultured and flavored butters, crème fraiche, ricotta, yogurt, and dressings). The compound butter section was excellent, including some suggestions I had not seen in my many other cookbooks (as the author is Canadian, I appreciated the addition of maple butter). The maple, tapenade, and sweet fennel pollen butters will be starring in regular rotation in my kitchen,<br /><br />Recipes are generally quite simple (which makes them perfect for novice cooks), with ingredients given in Imperial volume and metric measurements. There’s a distinctive Indian and Middle Eastern flair running throughout, from veggie pakoras and homemade naan to za’atar chicken, halloumi with chermoula, roasted carrots with harissa aioli and dukkah, and a lentil kofta curry.<br /><br />Along the way, recipes are rounded out with gorgeous photography (for those who prefer their cookbooks to be photo-heavy, note that not every recipe has a photo). I loved the tone of each recipe foreword, and the excellent section on pantry staples. This is a book that is both appealing and practical, with most ingredients readily available at my supermarket and many recipes that can be put together fairly quickly, meaning that it will see regular rotation in my kitchen! Highly recommended.<br /><br />(I received this book through Blogging for Books)

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Sugar and spice and everything nice!

Samantha Seneviratne’s “The New Sugar and Spice” takes classic comfort bakes like cinnamon rolls, cookies, breads and cheesecake and reinvents them, using seductive hits of spice in creative and crowd-pleasing ways. In the introduction, the author points out that “the flood of sugar has diluted real flavor, muffled complexity, and concealed true richness,” so her goal was to create delicious, healthier desserts that use spices in a starring role in place of the overwhelming sweetness so prevalent in many desserts.<br /><br />Chapters are divided by spices (sometimes with complementary pairings), including peppercorn and chile, cinnamon, nutmeg, clove and cardamom, ginger, and savory herbs and spices. Along the way, Samantha includes stories about her family’s roots and how her Sri Lankan heritage influenced her culinary style, along with fascinating historical insights and storage tips on the various featured spices.<br /><br />Cinnamon, hazelnut and date buns, ricotta cheesecake with bourbon-raisin jam, orange and honey baklava, orange-clove pull-apart bread, and saffron currant braid were all recipes that instantly called my name. Several years ago, I became hooked on Scandinavian baking and now tend to use cardamom liberally in yeast rolls and sweet breads (even in my morning coffee), so naturally I was thrilled to see a whole chapter starring my favorite spice!<br /><br />Measurements are given in both volume and weight (which I appreciate as I find weight measurements to be more reliable). Samantha’s guidance is spot-on; there are helpful hints both for new bakers as well as experienced ones to guarantee the best results, particularly for recipes involving yeast. Gorgeous photography by Erin Kunkel highlights various ingredients and finished bakes for maximum (mouth-watering!) impact.<br /><br />In addition to familiar treats, you’ll find updated versions of international classics such as profiteroles, clafoutis and tarte tatin, Scandinavian bakes like saffron currant braids and cardamom-laced shortbread, Thai banana fritters, Indonesian kue lapis, Puerto Rican-inspired cazuela cookie bars that are perfect for fall, and other fragrant, delightful baked goods that spiced up my rather predictable baking repertoire. As an experienced home baker, I appreciated the challenge and loved the complexity that the various spices gave to my baked goods and will certainly be baking my way through “The New Sugar and Spice in the near future!<br /><br />(I received my copy through Blogging for Books)

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Donabe – Make the most from this versatile kitchen powerhouse!

Having lived in Japan, I’ve amassed quite a collection of Japanese cookbooks and housewares, the one exception being a donabe, a clay pot used to stew, simmer, steam, and smoke. Perhaps best known as the vessel in which oden is cooked, the donabe is an extremely versatile tool and durable as well. From the words “do” (土), “earth”, and nabe (鍋), “pot,” donabe are used to cook dishes known as nabemono, including shabu-shabu.<br /><br />There are relatively few works in English that focus on the donabe, so I was thrilled to review Naoko Takei Moore and Kyle Connaughton’s “Donabe” when it came out. Naoko grew up in Tokyo, and like many Japanese, associated donabes with hot pot until she had rice made in a double-lid donabe; it turned out to be one of the most striking food discoveries that she ever experienced. She began to network with an Iga-based artisanal pottery company to import their donabe to the United States.<br /><br />Six styles of donabe pots are covered here: classic, rice cooker, soup and stew, steamer, tagi ne style, and smoker. Note that donabe are best used with gas or on a portable butane stove (a common fixture in most Japanese homes and hotpot restaurants); they should not be used on induction or ceramic cooktops. Like other clay vessels, do not submit your donabe to drastic changes in temperature or heat when empty as the clay may crack. With proper care and seasoning, a donabe can last for several decades of faithful use.<br /><br />After a very thorough 50-page introduction into the history, production, seasoning and care of donabe, the six types of recipes begin. Rice measurements are based on the traditional Japanese unit “go.” Nonrice measurements use US measurements with metric equivalents. An extensive glossary provides additional guidance on ingredients and resources. Recipes are also labeled as vegan or vegetarian as appropriate. As a longtime vegetarian / pescetarian, I appreciated this touch as Japanese cuisine is not very vegetarian-friendly with the exception of vegan temple cuisine (shojin ryori); even most vegetable dishes like daikon “steaks” feature katsuobushi, shavings of dried smoked bonito.<br /><br />Classic-style donabe includes various hot pots, while double-lid donabe rice cooker recipes include salted kombu and ginger rice, salmon and hijiki rice, English peas and yuba rice (I love cooking with yuba, dried tofu “skin” made from soymilk), green tea rice balls, azuki sticky rice, and crab dashi. Some of my favorites are featured in the steamer chapter (savory steamed soy custard with saikyo miso sauce, steamed black cod in fermented black bean sauce, green tea steam cake) and the tagine chapter (sizzling tofu and mushrooms in miso sauce, steam-roasted fingerling potatoes, steam-fried vegetables with creamy sesame-tofu dipping sauce, crunchy lotus root in black vinegar sauce). Using the donabe as a smoker was new for me, and I loved the very Western smoked Camembert, nuts, and dried figs with rosemary and more traditional smoked miso-marinated tofu. Basic dashi and condiments such as kombu and shiitake dashi, yuzu ponzu, saikyo miso aioli, and sesame dipping sauce are also provided. The gorgeous photography by Eric Wolfinger showcases traditional donabe craftsmen at work, along with beautifully shot still lifes of donabes at work. Each recipe has a gorgeous full-color photo that accompanies it.<br /><br />Overall, “Donabe” is a gorgeous cookbook that has filled a void in my extensive Japanese cookbook collection. It is an excellent guide to making the most of this versatile tool (if you do not currently have a donabe, I imagine that an Emile Henry or Revol clay French oven could be used to make these recipes equally successfully for the most part) and includes many fantastic rice-based dishes that will be sure to make it into regular rotation as we enter winter!<br /><br />(I received this book through NetGalley and Blogging for Books)

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Note: This is the US version / reprint of "Curry Easy Vegetarian"

Earlier this summer, I ordered the excellent &#34;[[ASIN:0091949475 Curry Easy Vegetarian]] from the UK as I adore Madhur Jaffrey (and vegetarian Indian cookbooks in general, especially the two fantastic Gujarati cookbooks by [[ASIN:1444734717 Prashad Cookbook: Indian Vegetarian Cooking]]. True to form, this is an excellent, informative guide to vegetarian cooking across India that includes over 200 recipes for vegetables (roasted, stir-fried, curry), dals, grains (pilaf, flattened rice, upmas), breads and pancakes, numerous delicious egg and cheese dishes, chutneys, and drinks, sweets and desserts. From what I can tell, &#34;Vegetarian India&#34; appears to be identical (as referenced in the book's title page) but in US measurements, so if you already own &#34;Curry Easy Vegetarian,&#34; you will be getting the exact same recipes. This is a lovely, user-friendly introduction to vegetarian Indian cuisine; highly recommended.

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A beautifully-illustrated guide to Japanese cuisine

Out of the 20+ Japanese cookbooks I own (including the excellent [[ASIN:1449418295 Japanese Farm Food]] and [[ASIN:1580085199 Washoku: Recipes from the Japanese Home Kitchen]]), this is truly one of the most helpful due to the step-by-step photos and clear explanations. I like that the Japanese names of the dishes are also included (and the meaning / origins) explained. The technique section is worth the cost of the book alone! You will find an overview of the aesthetics behind Japanese washoku cuisine, kitchen tools, ingredients, traditional table settings and etiquette.<br /><br />Chihiro Masui and Hanae Kaede have done a wonderful job at making Japanese cuisine accessible to the (American) masses. I loved that the authors also differentiated between traditional Japanese cuisine and influence from foreign cuisine. Recipes are divided into six sections (starters, bowls and soups, vegetables and tofu, fried and grilled, rice and noodles, and sweets). Suggestions for readily available substitutions are also provided.<br /><br />For several years, I have tried to master the art of rolling Japanese-style omelettes. I even brought home a gorgeous Japanese iron omelette pan from Japan with no luck, but thanks to the clear step-by-step photos, I finally feel like I'm one step closer to mastering the proper technique to make beautiful rolled omelettes. There are so many fascinating tidbits and tips that have helped me to better understand Japanese food (I took four cooking classes around Japan when I was working there previously in 2011), and I feel that I am a better / more confident home cook for it.<br /><br />I highly recommend this for anyone new to Japanese cuisine; the step-by-step photos are truly helpful in understanding the basic preparation of common dishes such as chawanmushi, tamagoyaki, steamed dishes, wagashi, etc.

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Stew, bake, braise, poach and roast in the versatile "Le French Oven"!

Hillary Davis, author of [[ASIN:142363294X Cuisine Nicoise: Sun-kissed Cooking from the French Riviera]] and [[ASIN:1423636988 French Comfort Food]] has created another delicious, accessible guide to French cooking with her latest book “Le French Oven.” This time around, she focuses on using the venerable French oven to create a range of appetizers, soups, baked goods, and braised, roasted, stewed and fried dishes using different sizes of French ovens. Desserts, jams, and drinks are also covered. I was thrilled as soon as I heard from Hillary that her new book centered on French ovens; I easily have over 15 Staub pieces, including eight or nine cocottes ranging from 4-9 quarts, several mini-cocottes, a coq au vin roaster, vertical roaster, wok, and several decorative pieces (pumpkin, tomato).<br /><br />Beginning with a guide to French oven brands (including some familiar names like Staub (my personal favorite), Le Creuset, Revol, Emile Henry, and Mauviel) and how to choose and care for your French oven, there is a delightful user’s guide. Most recipes were created for 5 to 6-quart ovens, but can be adapted for smaller (or larger) ovens. The beauty of French ovens is that they transition seamlessly from stovetop to oven, allowing you to create one-pot dishes that take advantage of searing, braising, baking, roasting and stewing. The cast iron distributes and retains heat beautifully, while cleanup is a breeze.<br /><br />The beautiful photography by Steven Rothfeld will transport you to the cafes, markets, and gorgeous regional architecture of France. Ingredients are given in both US and metric measurements, with ingredients clearly labeled in red. I also appreciated that recipes were broken down into various steps (“prep,” “cook,” “ideas and suggestions”). A list of suggested resources (including retailers and manufacturers of French ovens, table linens, cutlery and glassware) provides a helpful starting point if you are new to the French kitchen.<br /><br />The appetizer section makes use of mini-cocottes, which are perfect for individual portions. Gems include vegetable and feta cheese pot pies, fondue mac and cheese, marinated goat cheese with roasted garlic, and warm mushroom custards with garlic bread.<br /><br />Soups include velvety pumpkin pie, Alsatian beer and munster soup (I substituted a Danish Havarti with caraway and used some Polish rye for the fresh breadcrumbs, which made it a perfect fall / winter dish), and French green lentil and toasted walnut soup (I used a drizzle of toasted walnut oil from France as a final garnish in an homage to the Perigord).<br /><br />Classic French dishes such as beef stew with wine, cassoulet, and whole stuffed and poached chicken with apples and cider sauce are the perfect way to chase fall or winter’s chill from the air. I have poached fish in oil in the slow cooker, but had not attempted the stovetop method; here, poaching salmon in olive oil and Meyer lemons results in a silky, nuanced dish. The super creamy goat cheese vegetable lasagna is the perfect entr&eacute;e for vegetarians, who will also find much to rejoice in with dishes like soft parmesan polenta with arugula salad and poached egg (substitute vegetarian bouillon cubes for the chicken), simply delicious roasted vegetables, braised leeks and Swiss chard with feta and raisins.<br /><br />One technique that I enjoyed learning about was using the French oven to bake no-knead bread; this is the same “no knead” method popularized by Jim Lahey ([[ASIN:0393066304 My Bread: The Revolutionary No-Work, No-Knead Method]]), where dough is baked at high temperatures (450) in a cast-iron pot. The homemade basil garlic loaf is the perfect accompaniment to soups or light salads, while the date and raisin soda bread is the perfect morning treat or teatime pick-me-up.<br /><br />Desserts include a range of custards, poached fruit, crumbles, and puddings, and even jams can be made in a French oven (I loved the fig and Port chutney with crumbly aged cheddar). French ovens can even be used to create a do-it-yourself hot chocolate bar, hot rum punch, and mulled wine – the possibilities are truly endless.<br /><br />Overall, “Le French Oven” is another wonderful addition to my extensive cookbook library (which also includes Hillary’s “Cuisine Nicoise” and “French Comfort Food”), and one that I will find myself using frequently as we slip into winter. Nothing quite dispels winter’s chill like watching the steam curl up from a piping-hot dish served from a beautiful French oven.<br /><br />Merci to Hillary for the review copy and f&eacute;licitations on another marvelous cookbook!

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Make showstopping desserts on your countertop with minimal effort!

I’m a fairly recent convert to the slow cooker bandwagon; I only purchased my first slow cooker a couple of years ago and started out by baking my way through all the desserts in Michele Scicolone’s excellent “The Mediterranean Slow Cooker,” which introduced me to the joys of making flan, cheesecake, and fruit compote in the slow cooker.<br /><br />Fast forward several years later and I was looking to expand my slow cooker desserts repertoire, so imagine my delight when I got an e-mail from Lisa Ekus that highlighted “Slow Cooker Desserts” by Roxanne Wyss and Kathy Moore! Roxanne and Kathy are cookbook authors, food consultants, cooking teachers and food bloggers who have written seven cookbooks and a popular blog, www.pluggedintocooking.com.<br /><br />As soon as my copy of “Slow Cooker Desserts” arrived, I couldn’t wait to dig in to the many inviting recipes covering not only cakes and cheesecakes, but also bread puddings, fruits, and candy and fondues. The book opens with a good compact guide to slow cookers, bakeware, and ingredients. The layout is uncluttered and straightforward, and each recipe is followed by helpful tips, making it perfect for novice bakers. The gorgeous photography by Jennifer Davick deserves a special mention as well.<br /><br />The first recipe I tried was the Praline-Pumpkin Cheesecake. I decided to substitute a gingersnap crust for the graham crackers, and it added the perfect touch of spice to complement the spices in the cheesecake filling. Note that you do need to blind bake the gingersnap crust prior to baking in the slow cooker, but this only adds a few minutes to the prep time. Also, perhaps it was the brand of gingersnaps I used, but I would recommend adding a little extra melted butter until the crust comes together – the recipe calls for 1 tablespoon melted butter for ½ cup crumbs. One thing I would suggest is to also liberally spray the sides of your springform pan as well – mine is supposedly nonstick, but I followed the recipe (which only specifies to spray the bottom of the pan) and a large portion of my cheesecake edges stuck and broke. I normally do spray the entire pan with Baker’s Joy, but I follow the recipes as written when I am testing for reviews.<br /><br />The finished cheesecake texture is very fluffy and a bit crumbly, so I did have difficulty cutting it neatly; I’m not sure if I may have beat TOO much air into my filling and will beat for less next time. The praline topping (made in the microwave in under three minutes) is destined to become my new secret weapon in the kitchen! This homemade caramel was delicious and deceptively easy and would also make a great addition to ice cream or cakes. All combined (gingersnap crust, spiced pumpkin filling, praline topping), this is a great fall dessert with minimal effort and also frees up your oven for other baking tasks.<br /><br />The second recipe I tried was the candied cranberry and crystallized ginger chutney; this one called my name because I am a certified fiend when it comes to candied ginger. I had a bag of organic cranberries in the freezer that I was looking to use up, so it worked out perfectly that I already had all the ingredients on hand in my pantry (even the ginger liqueur!). My bag of organic cranberries was slightly smaller than the 16-oz. bag called for in the recipe, so I scaled back on the sugar quite a bit as I was using candied ginger (I used ¾ cup sugar in place of the 1 ¼ in the recipe, and it was plenty sweet for me). It also had the bonus of making my kitchen smell amazing as it cooked! I cooked mine down for a little longer; the recipe says that it should be thin, but I like my chutney on the very thick side more like a compote. The recipe calls for between 5 to 7 hours on low and I ended up cooking mine for 3 hours on high due to time. This would be fantastic stirred into yogurt, as an accompaniment to Indian food, or even as a side dish in place of jellied cranberries or cranberry sauce at Thanksgiving.<br /><br />The third recipe was the chocolate cashew clusters. I’d seen slow cooker candy (including nut clusters) pop up in my Facebook feed, but I’d never tried making it before. The recipe uses salted cashews, semisweet and milk chocolate chips, a dark chocolate candy bar, and candy coating to create decadent nut clusters that look like they came from a candy shop. These take about 1 ½ hours on low plus cooling / set time (3 to 5 hours).<br /><br />Other recipes on my to-make list from “Slow Cooker Desserts” include the cinnamon-calvados applesauce, rice pudding with cherries, and many of the cheesecakes (brownie chunk, German chocolate, ginger-peach, coconut cream) and cakes (cider-glazed apple-walnut cake, Southern sweet potato cake, pineapple butter cake). There is enough variety and possible variations (I need to find a way to make a cookie butter cheesecake!) to keep you happily baking for months to come.<br /><br />(Thank you to Lisa Ekus for the review copy!)

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Think Southern cooking is just fried, fatty foods? Lighten up, y'all!

Virginia Willis, French-trained chef at Anne Willan’s La Varenne, is the author of several outstanding cookbooks that merge Southern cooking with French sensibilities (the excellent “Bon Appetit, Y’all” and the follow-up “Basic to Brilliant, Y’all”). In her latest, “Lighten Up, Y’all,” Willis tackles the misconception that Southern comfort food classics like pimiento cheese, mac and cheese, collard greens, fried chicken, and biscuits and gravy are relegated to a dietician’s worst nightmare.<br /><br />Southern cuisine relies on a bounty of fresh produce which can sometimes be hidden under added fats or oils (collard greens, I’m looking at you!), but that doesn’t mean that it’s lacking in any nutritional value whatsoever. Virginia has given these staples a healthier makeover by swapping out full-fat products for lower-fat ones, including applesauce for oil in baked goods, and by substituting a portion of 2% Greek Yogurt (I use 0% Fage) in place of mayo. The best part is that your guests won’t be able to taste the difference; there’s no sense of deprivation or strange textures from using fat-free products (which she doesn’t recommend).<br /><br />Many iconic Southern classics have been given the makeover treatment, including cheese grits, dirty rice, smothered chicken and gravy, and coleslaw. In some cases, recipes are given a French or international treatment (miso-glazed catfish with edamame, rack of lamb with pecan mint dipping sauce). Every recipe includes nutritional info, making it great for those who actively track calories, fat, sugar and carbs. Gorgeous photos tempt you to make every recipe in the book.<br /><br />I recently had the chance to take a “Lighten Up, Y’all” class with Virginia, where we made several recipes from the book including the crab and celery remoulade wraps, makeover broccoli mac and cheese, cider-braised pork loin with apple thyme jus, pan roasted asparagus & mushrooms, buttermilk biscuits, and Claire’s cream cheese swirl brownies with vanilla cream. She was a most gracious and humorous hostess who exuded Southern charm, and these recipes are sure to be a hit at your next dinner or party.<br /><br />“Lighten Up, Y’all” should belong in everyone’s kitchen; it’s not a “diet” book by any means, but a way to enjoy seasonal vegetables to their fullest without added fat, and to try new produce or meats that you otherwise may have been missing out on (honey mustard Carolina quail with grilled grapes, okra, greens). It’s a wonderful way to enjoy healthier versions of beloved classics without feeling like you’re sacrificing portion size or flavor, and to try new flavors as well.

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A gorgeous tribute to the foods of Taiwan

I first learned of Cathy Erway's &#34;The Food Of Taiwan: Recipes from the Beautiful Island&#34; shortly after I found out that I would be in Taiwan for several months for business, so I was excited to delve into this unfamiliar (for me) cuisine. I received my review copy shortly before landing in Taiwan, and took the book with me on a 7,000-mile journey so could use it as a guide as I cooked (and ate) my way around Taiwan.<br /><br />Erway’s book gorgeously captures the essence and nuance of Taiwanese cuisine. Along the way, the recipes are interspersed with history lessons on various aspects of Taiwanese food, food production, and tea culture. An island the size of Massachusetts, Taiwan features a rich cuisine influenced by Chinese regional cuisine as well as Japanese, Dutch, and Portuguese cuisines, and is well known for its tea culture and night markets. The book opens with the basics of the Taiwanese pantry, sauces and condiments that provide the foundation for later recipes.<br />One of the great pleasures of visiting or living in Taiwan is the huge variety of appetizers and street snacks, including pork belly buns (gua bao), daikon radish pastries (luo bo si bing), tea eggs, potstickers, oyster omelets, and coffin cake. Night markets have their own repertoire of fan favorites such as fried chicken, pork knuckle, fried sweet potato balls, and grilled corn, all of which are chronicled here.<br /><br />Like Chinese cuisine, vegetables hold a starring role and the popularity of organic farming is on the rise in Taiwan. Due to the influence of Buddhism, a large number of Taiwanese are vegetarians, and Taiwanese cuisine features many vegetarian-friendly dishes such as steamed eggplant with garlic and chilies, sautéed mushrooms with ginger, sautéed water spinach, and my personal favorite, the crisp dragon beard fern, which is sold at an organic grocery around the corner from me. Dragon beard fern is a wild green popularized by Taiwan's Aboriginal communities; the greens are blanched then served with a soy-based liquid.<br /><br />Having been vegetarian for more than 10 years and having lived in different Buddhist countries in Asia, I am fairly well-versed in the art of tofu and its many preparations, but I loved Cathy’s recipe for pan-fried tofu with date sauce (gan mei dou fu). Another favorite of mine is stinky tofu; it was one of the first foods I wanted to try in Taiwan, and it didn't disappoint. There is an overview of stinky tofu production and lore on pages 121-124. The stinky tofu cart holds the same mesmerizing appeal that ice cream trucks do for children in the United States, and the pungent odor has the power to stop grown adults in their tracks with anticipation.<br /><br />For those who eat meat, dishes like three cup chicken (san bei ji) and numerous beef, pork and chicken dishes are highlighted, along with preparations for pan-fried fish with peanuts and cilantro, and squid, oysters, clams and shrimp dishes, all of which appear abundantly on local menus. Iconic Taiwanese dishes such as beef noodle soup (niu rou mian), Danzai noodle soup, and pineapple tarts are discussed in detail; you’ll even find a recipe for bubble tea.<br /><br />Gorgeous photography by Pete Lee brings Taiwan’s markets and kitchens to vibrant life. Most appealingly, the recipes in “The Food of Taiwan” are readily approachable by American home cooks and use ingredients that should be widely available at most American supermarkets.<br />“The Food of Taiwan” is a long-overdue paen to Taiwan’s vibrant food and tea culture, which up until now has not been widely written about in the United States. Erway is a wonderful guide; as a Taiwanese-American, she experienced Taiwanese food first through the lens of her immigrant parents in the United States, and later as an exchange student living in Taiwan, when the dishes of her childhood suddenly took on a clarity and depth that was missing.<br /><br />“The Food of Taiwan” is an excellent (and approachable) introduction to this versatile, delicious cuisine and I look forward to cooking my way through it as I travel around Taiwan!<br /><br />(Review copy courtesy of the publisher)

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Easy, elegant desserts that are sure to wow!

Lesley Stowe, the creator of one of my favorite snacks Raincoast Crisps, is also a Paris-trained chef who has published several successful cookbooks as well as sharing her tips for cooking and entertaining on shows like Entertainment Tonight Canada and CTV Morning Live. After returning to Vancouver from cooking school in Paris, she noticed that there was a distinct lack of elegant, sophisticated desserts like those found in France and opened a catering business. Her first cookbook, “The Lesley Stowe Fine Foods Cookbook,” was published in 2006, but she had longed to do a cookbook just about desserts.<br /><br />Enter 2014’s “Desserts From My Kitchen.” In addition to all of Lesley’s favorite creations, you’ll also find For Best Results pointers as well as instructional videos on Lesley’s YouTube channel. “Desserts From My Kitchen” is divided into nine chapters including baking basics to cookies, bars, tarts, cakes, dinner party desserts, frozen desserts and holiday favorites. Beginning with the cookies, I loved some of the unusual pairings such as the lime pecan thins, apricot ginger cookies, lemon clove cookies, and winterfruit drops. The stellar and bars deserve special mention, from the caramelly Carmelita bars and very Canadian butter tart bars to the chocolate pecan rum, chocolate, caramel and espresso, apricot almond with white chocolate, and hazelnut anise biscotti.<br /><br />Tarts include French classics such as the tarte tatin to a tropical toasted macadamia coconut tart, papaya passion fruit tart, decadent bittersweet chocolate tart and caramel nut crunch tart with chocolate truffle pastry. Several of the showstopping cakes are also gluten-free (Cracker Queen’s chocolate macadamia nut cake, chocolate date pecan cake with bourbon cr&egrave;me anglaise, Beijing chocolate spice cake). I made the Beijing chocolate spice cake and loved the complex notes from the Chinese five-spice powder (a suggested variation includes cinnamon and chipotle for a Mexican flair); using whole star anise as a garnish makes for a gorgeous presentation. I also appreciated tips for freezing and refreshing cakes as oftentimes I don’t have the time to make a dessert right before the event.<br /><br />The chapter on dinner party desserts will give you a wide range of cobblers, crumbles, puddings, panna cottas and pots de cr&egrave;me to choose from. The semifreddos and frozen desserts offered many fantastic base recipes to experiment with; as a ginger fanatic, I loved the candied ginger and macadamia nut semifreddo, and the chocolate and Gosling’s rum semifreddo. Holiday favorites include festive finales such as drinks (Mexican hot chocolate, chai), cookies (shortbread, rugelach), cheesecakes, tarts, and cakes (yule log, chocolate chestnut torte, fruitcake) that are sure wow guests.<br /><br />Recipes are given in American and metric measurements (American measurements on the left, metric to the right), and I loved that some of the recipes have instructional videos on YouTube on Lesley’s channel (https://www.youtube.com/channel/UCleB4fdPrk_NEjTN9tnIF2Q). Along the way, you’ll learn many French classics such as clafoutis, choux puffs, tarte tatin, a lovely silky lemon curd, ganache and praline. Other basic recipes include cream cheese and chocolate truffle press pastry, sweet tart dough, and almond paste.<br /><br />I found Lesley’s instructions to be straightforward and approachable and appreciated the many tips and optional step-by-step instructional videos on YouTube, which is great for mastering new techniques. I also loved the layout of the recipes (and the inclusion of both metric and American measurements). The end result is restaurant-worthy desserts that combine French techniques, international influence, and nods to comfort baking.<br />“Desserts From My Kitchen” has given me many creative, delicious ways to inspire my baking; with cues from French pastry and technique combined with tropical and nostalgic flavors, it’s a book that is approachable by home bakers (the YouTube videos are particularly helpful for those new to baking) and the desserts will leave a lasting impression on your guests!<br /><br />(Thank you to Lesley and publicist for my review copy!)

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Embrace the calendar. Eat Well. Be Sweet.

2015 marks the 10-year anniversary of the stellar Baked: NYC bakery in Red Hook, where classic comfort bakes are given unique twists like chipotle, matcha, and other flavor pairings. This is the fourth cookbook from Matt Lewis and Renato Poliafito, the dynamic duo behind Baked: NYC. "Baked: Occasions" celebrates a year in desserts, commemorating both well-known and lesser-known holidays (including World Nutella Day, National Pistachio Day and National Wine Day) alongside other festive occasions such as celebrity birthdays (Dolly Parton, Elvis, Hunter S. Thompson, Julia Child). You'll find international influences in their brioche ice cream sandwiches, palmiers, Chinese five-spice sesame scones, brutti ma buoni, Naniamo ice cream bars, and chocolate cinnamon chipotle sugar cookies.<br /><br />A strong sense of the nostalgic runs throughout, including homemade Pop Tarts, fruit crisps, buttermilk, sheet, and pound cakes, and if you think you hate tapioca pudding, wait until you've tried the chocolate espresso tapioca pudding with Kahlua whipped cream. There are also charming, witty interludes that give more insight into Matt and Renato's upbringing, culinary influences, and traumatic Halloween experiences (and mega kudos for mentioning the Sandra Lee Kwanzaa cake!).<br /><br />"Baked: Occasions" also edges into "fancy" territory with several showstopping ombr&eacute; cakes and a rainbow-hued icebox cake for Gay Pride ("somewhere between a semifreddo and a mousse, all chocolaty, whipped-cream heaven - only 100 percent gayer"). However, the recipes in "Baked: Occasions" are often multi-step and perhaps best suited to those who already have some prior baking experience. With the exception of one or two recipes (the purple yam cake calling for ube powder and several calling for food gels), most ingredients should be readily available at your local grocery store.<br /><br />The first recipe I tried was the Pumpkin Swirl Cheesecake Chocolate Brownies. Now, the Baked brownie has been my go-to brownie for several years since the release of their first cookbook. I've tried variations such as the Spicy Baked brownie and caramel brownie, but I loved this autumnal variation, which is basically a half brownie recipe topped with a swirl of pumpkin cheesecake goodness. As I was making these for a Halloween potluck, I decided to go all-out and decorate with a Day of the Dead platter and edible marigolds, and the brownies were a huge hit (see photo). They also freeze well, making them a great choice for unexpected company.<br /><br />The second recipe was the Nutella chip cookies, a jazzed-up chocolate chip cookie enhanced with Nutella, chopped toasted hazelnuts, and semisweet chips (I used my gold standard Ghirardelli 60% Chips here). The addition of Nutella gives an extra boost of flavor and moistness. And by all means, try sandwiching two of these beauties together with leftover Nutella as suggested in the Baked Note; you won't regret it! I have plenty of other recipes flagged to try, including the Cheesy Bastille Day Beer Bread, Orange Buttermilk Picnic Cake with Chocolate Chips, and most of the Bundt cakes.<br /><br />I loved the variety on display here (especially the "12 Days of Cookies" feature for Christmas that includes traditional European cookies) and playful nature of both the stories and the recipes themselves. Recipes are also enhanced with notes, variations, and storage tips that will allow you to present and store your Baked creations to their full potential.<br /><br />With 65 gorgeous photographs and 75 unique recipes, you'll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round. In the words of Matt and Renato, "Now go enjoy the holidays. Embrace the calendar. Eat Well. Be Sweet."

1617690511

1617690511

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Hit the reset button and enjoy clean eating

“Clean Slate” (from the editors of Martha Stewart Living) is part guide, part cookbook that emphasizes eating clean, whole, unprocessed foods (mostly plant-based), including detox juices and two different “action plans” (a 3-day “jump start” plan and a three-week detox diet). The first 70 pages or so include 11 golden rules, from “practice mindful eating” (Golden Rule No. 3) to “maintain a healthy perspective” (Golden Rule No. 11).<br /><br />Along the way, you’ll learn about good fats (avocado, cold-water fish, nuts), umami-rich flavor enhancers (which lean strongly towards Asian flavors such as miso, nori, and fish sauce), detoxifiers and inflammation fighters, and tips and tricks on incorporating more physical activity, smart shopping, and finding inner balance. The included sample menus are color-coded to show vegan, dairy-free, nut-free and gluten-free recipes at a glance, but my only concern with the sample menus is that the calorie count seems extremely low (each meal only features one recipe and no sides). Basic recipes for stock, harissa, almond milk, etc. are included in the back.<br /><br />The recipes feature simple prep and relatively few ingredients, making them easy to assemble and enjoy. I loved the breakfast options like coconut breakfast pudding with saut&eacute;ed nectarines, honey-caramelized figs with yogurt, crostini with fresh ricotta, cherries, and lemon zest, and breakfast vegetable-miso soup with chickpeas. A large variety of juices and smoothies are also included, along with their respective properties (anti-inflammatory, detoxifying, energizing, hydrating, etc.). There’s a very strong Asian influence with the dashi-poached sweet potatoes and greens ad buckwheat noodles, bok choy, and sweet potatoes and miso-lime broth and the black sea bass with barley, shiitake, and edamame salad, as well as some Middle-Eastern inspired gems like bulgur with pomegranate seeds, a North African chicken-chickpea stew, and Moroccan steamed salmon with quinoa and carrots. There are also Latin- and Mediterranean-inspired dishes, so every member of your family should find something to enjoy.<br /><br />Easy, healthy snacks such as trail mix, roasted edamame with cranberries, sweet potato chips, kale chips, and dried fruit and nut bites are great for school lunches or quick snacks on the go. Several lighter desserts and drinks are also included. Each recipe includes calories, fat, cholesterol, carbs, protein and fiber, although the print is a bit small and it doesn’t jump out at first glance. A thorough color-coded recipe index allows you to quickly plan a menu around dietary needs or plan out weekly menus. There are full-color, full-page photographs for nearly every recipe.<br /><br />Nearly all of the included recipes appealed to me (I frequently cook light Japanese-inspired fish and rice dishes), and I loved the whole grain recipes in particular as I am always looking for ways to jazz up whole grains (the farro and roasted sweet potato salad and quinoa salad with zucchini, mint and pistachios were standouts). Pescetarians will find many great fish dishes, and vegetarians will enjoy the many roasted vegetable salads and variations, although there are few vegan main-course dishes. I found this more valuable for the recipes than the “detox” sample menus, but your mileage may vary. Overall, “Clean Slate” offered many fantastic new recipes to add to my repertoire.<br /><br />(I received this book through Blogging for Books)

0307954595

0307954595

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An emphasis on flavor and a generosity of spirit...

The Middle East, which includes several countries that border the Mediterranean, has a long tradition of eating vegetarian. Common Middle Eastern dishes include vibrant fresh salads, dips and breads, as well as a diversity of stuffed vegetable dishes, pilafs, and hearty entrees. Similar to Mediterranean mezze and tapas traditions, smaller dishes are often shared for guests to help themselves. This relaxed and unstructured tradition allows diners to experience a wide range of complementary tastes and textures in a single meal.<br /><br />“New Feast” is the seventh in the Maloufs’ series of award-winning food and travel books focusing on the Middle East, and is the first to be exclusively vegetarian. Greg’s reputation as the creator of a cooking style known as ‘Modern Middle Eastern’ reaches far beyond his native Australia. Lucy’s writing has appeared in compendiums of the best Australian food writing as well as Australian and international newspapers, journals and magazines.<br /><br />As a longtime vegetarian and fan of Turkish and Middle Eastern cooking, I was particularly excited for this release. The recipes in “New Feast” are highly versatile and can be eaten at any meal. Twenty small sections introduce the reader to a wide range of pickles, dips, salads and stuffed vegetables. There are recipes for savory pastries, rice, grains, and breads. The seasoned naans and Middle Eastern pizzas make fantastic snacks or light meals when paired with simple mezze.<br /><br />The dessert section includes ices, sweet pastries, and puddings. The traditional milk pudding muhallabeya is given a chocolate makeover complete with a Turkish coffee granita, while rice pudding is infused with saffron and topped with cardamom-spiced apricots.<br /><br />True to Mediterranean culture, New Feast emphasizes leisurely meals and easy preparations of light and delicious food. Recipes make ample use of olive oil, spices and aromatics common throughout the Mediterranean (garlic, saffron, mint, parsley, basil). Not surprisingly, many of the dishes show clear influence from Mediterranean culinary traditions. There is an excellent Lebanese dandelion, leek, and barrel-aged feta pie that at first glance appears similar to Greek pies such as spanakopita, but the whisper of dried mint and chili flakes lends it a distinctly Middle Eastern flair. The heartier soups feature ingredients which are popular throughout the Mediterranean: the tomato and bean soup with harissa and honey combines thyme, garlic and olive oil with cannellini beans, Italian tomatoes, hard boiled eggs and sourdough bread for a rustic soup that will warm you on the chilliest day.<br /><br />As I frequently tend to eat “breakfast” for dinner, I loved the breakfast offerings of Turkish eggs with spinach, chili, and yogurt cream, as well as Egyptian breakfast beans with feta, lemon oil and green chili relish. These also make a quick light lunch or supper when paired with one of the bread recipes. The first recipe I made was the Turkish milk rolls with yogurt glaze. The soft, pillowy rolls pair perfectly with the flavored butter recipes. I especially enjoyed the apricot-cardamom and the rhubarb, raspberry, and cardamom fridge jam.<br /><br />The jewel-like salads are sure to brighten up any table; the citrus salad with red radicchio and pomegranate dressing and shaved zucchini with grana, burrata and basil are sure to be in my regular rotation.<br /><br />The Maloufs include sample menu ideas for a range of occasions, which will give you plenty of ideas for incorporating the more than 130 recipes into a relaxed gathering in the spirit of Middle Eastern (and Mediterranean) dining. The oversized format and gorgeous photography make this a treat for the eyes as well. In the words of the Maloufs, “however humble the ingredients, Middle Eastern food is always bold and celebratory, fresh and vital and, above all, has an emphasis on flavor and on generosity of spirit.”<br /><br />(This review was originally published on Mediterranean Living's website)

1742708420

1742708420

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Brings vegetables and whole grains back into the spotlight where they belong!

Like many Greeks, Aglaia Kremezi grew up eating mostly vegetarian food: foraged greens, garden vegetables, beans of all kinds, fruity olive oil, and local cheeses and yogurt. Until recently, this was a typical Greek diet; meat was traditionally a rare and expensive commodity reserved for Sundays and holidays (daily meat consumption is still a relatively new phenomenon in Greece) and thus Greeks were mainly vegetarians out of necessity.<br /><br />Kremezi owns a cooking school in Greece called Kea Artisanal, and is the author of the popular “The Foods of Greece” and “Mediterranean Hot and Spicy.” Her newest cookbook “Mediterranean Vegetarian Feasts” contains 150 simple, yet abundantly flavorful, plant-based seasonal dishes from Greece, Turkey, Syria, Lebanon, France, and Italy. Sample seasonal menu suggestions offer a wide range of options, including several buffet spreads and one-pot family meals. Recipes are conveniently labeled as vegan and/or gluten-free when applicable, and ingredients are given in American and metric measurements. There is a comprehensive list of online and mail order sources to ensure that you have the necessary ingredients on hand. In the spirit of Mediterranean cuisine, “use only what is freshest and in season;” Kremezi suggests that you “go to your local farmers’ market without a recipe or shopping list in hand, choose the seasonal produce that inspires you, and only then search the pages that follow for a recipe that will showcase your fresh ingredients.”<br /><br />The book begins with a chapter on basic preparations and techniques. Here you will find an arsenal of herbs, seasonings, pickles and preserves that will allow you to quickly transform a dish. You’ll also find an excellent guide to preparing and storing various types of leafy greens. Meze are the star of the show, including dips and spreads, salads, and baked and fried vegetables. If you are planning an all-meze meal (my favorite kind!), start with spreads, pickles, and cold vegetable dishes, then finish with the warm plates. Kremezi suggests serving meze with ouzo or white or rosé wines.<br /><br />In addition to Greek dishes, you’re just as likely to come across a Tunisian dish as a Balkan, Sicilian or Turkish one. Some of my favorite discoveries were the quince stuffed with wheat berries, nuts, and raisins, zucchini rolls stuffed with halloumi, and flatbread with dried figs, Roquefort cheese, and rosemary. The section on breads is excellent, including a homemade version of tortas de aceite as well as a pumpkin, tangerine, and marmalade bread. Desserts include a custardy orange and crumbled phyllo cake, rustic chocolates with dried figs, pistachios and toasted nuts and a quince spoon sweet (I loved the spicy variation infused with ginger, allspice and cayenne).<br /><br />Along the way, Kremezi imparts many fascinating stories into the origins of ingredients and techniques common to Mediterranean cuisines, and the stunning photography by Penny De Los Santos captures fresh produce, ingredients and dishes in a series of vibrant still lifes. The diverse Mediterranean vegetarian (and vegan) dishes featured within are sure to delight even the pickiest eater or devout carnivore. Sadly, all too often vegetarian main courses seem like an afterthought, but the recipes showcased in “Mediterranean Vegetarian Feasts” are certain to become instant classics and bring vegetables and whole grains back into the spotlight where they belong.<br /><br />Whether you are already vegetarian or are simply interested in the Mediterranean diet and eating more healthfully, “Mediterranean Vegetarian Feasts” deserves a place of honor in your cookbook collection.<br /><br />(This review was originally published for Mediterranean Living)

1617690732

1617690732

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A delightful tour of the many gastronomic pleasures Quebec has to offer...

Julian Armstrong has written about food for the Montreal Gazette for more than five decades. As soon as I heard about this book, I knew it was the one for me; I studied abroad for two summers in a French immersion program at Universite Laval in Quebec City and majored in French with an emphasis on Quebec Studies, so La Belle Province has a huge place in my heart. Quebec is a huge land area with great diversity in its landscape and people; some regions are famous for certain products (the nickname “bleuets,” blueberries, is given to people from the Lac-St-Jean area as they grow large amounts of the fruit). Quebec also produces many excellent raw milk cheeses (which are under strict control in other provinces) and maple syrup. Its culinary heritage is strongly influenced by hearty French cuisine preferred by trappers and fur traders. “Made in Quebec” is the author’s second cookbook focusing on the cuisine of Quebec; here she spent several years interviewing cheese makers, mushroom foragers, chefs and farmers, salt cod fishermen, fruit scientists and growers. The book is divided by season and include both staples (poutine, tourti&egrave;re, tarte au sucre, pate chinois) and modern interpretations of traditional flavours. I loved the simple, delicious vegetarian options like the gorgeous Tarte aux tomates confites au sirop d’&eacute;rable et cru du clocher (Tomato Tarts with Maple Syrup) on the cover; in addition to many lamb and pork dishes, there are many fish- and veggie-based dishes to enjoy. The desserts in particular are spectacular.

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1443425311

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Italian flavor, British style

The Chiappas (Michela, Emanuela, and Romina) are three Welsh-Italian sisters with a popular Channel Four TV show, Simple Italian. In their first cookbook, they include all the recipes featured on their Channel Four show, from quick and easy appetizers to a stellar guide to pasta that is worth the cost of the book. Beginning with multicolored doughs and a gluten-free basic egg pasta option, you’ll find fabulous ideas for your newfound pasta making skills, including silhouette pasta with herbs, ravioli with an oozy egg, smoked salmon and griddled asparagus, veg and meat lasagnas, pasta nests (my new go-to is the ricotta, chili, lemon and grilled vegetable nests), and gnocchi. Mains include fillet steak wrapped in pancetta and rosemary, speedy chicken with salty Parma ham and fresh sage, pork medallions with onion, apple and cider, and several vegetarian-friendly dishes like an aubergine and mozzarella bake and classic pancakes stuffed with spinach and ricotta. There are plenty of tempting veggies as well, along with soups and salads. Desserts range from poached fruit to tiramisu, layered mocha torte, and a panetonne pudding. There are lots of cultural notes, photos, and family stories interwoven into the recipes. Engaging and down-to-earth, I found the Chiappa sisters to be delightful ambassadors for “Italian flavor, British style” and much preferred this to last year's &#34;Extra Virgin&#34;).

0718177053

0718177053

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Gorgeous ode to Istanbul’s timeless cuisine

This gorgeous ode to Istanbul’s timeless cuisine recalls Rebecca Seal’s “Istanbul” in its photo-heavy layout and simple, straightforward mezze that can be assembled at a moment’s notice. From the embossed cover to the vibrant street scenes and mouthwatering food, this is a visual delight. Predictably, mezze star prominently, particularly yogurt-based dips and salads, pide, sigara boregi, along with some stellar stuffed vegetables, kebabs, lamb and seafood. Sweets include apricots with clotted cream and walnuts, a pistachio baklava, orange and filo cake, and a Turkish bread and apple pudding. A gorgeous illustrated glossary rounds out the book. The next best thing to a plane ticket to Turkey, the city is as much a star as the food. I loved that every photo and restaurant mentioned also has a address listed, so you could theoretically use this as a guidebook on your next trip to Istanbul!

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1849493766

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One of my favorite books of 2014!

This second cookery book from London-based Comptoir Libanais focuses on speedy, healthful veggie-friendly dishes like a spiced mushroom and pine nut omelette, a hot halloumi pilaf with broad beans, peas, and herbs, vegetarian Comptoir lasagna made with chili, yogurt, feta and tahini, za'atar and chili devilled eggs, saffron, butternut, and red pepper pilaf, and lemon-marinated halloumi in pita. Carnivores are also amply represented; whether a mixed grill, skewered lamb and pepper wrap, grilled fish, burger, or fried chicken, you're sure to find something that delights. Desserts include a rose tea-infused compote, pistachio and almond cake, and baklava-style nut pastries.The graphic layout is particularly impressive and fun to cook from; you'll find loads of ingredient-specific tips and tricks. And a large cocktail and drink section doesn't hurt; spiced pomegranate and yogurt smoothie or Lebanese spiced hot chocolate, anyone? (Note: this is the original UK (metric) edition)

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1848094418

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Niçoise: A Cuisine And A Way Of Life

Hillary Davis, author of [[ASIN:1423636988 French Comfort Food]], is a food journalist, cooking instructor, and creator of the popular food blog, Marché Dimanche, in addition to being a celebrated cookbook author. Davis lived in the village of Bar-sur-Loup, near Nice, for over 11 years. Her culinary initiation into the local cuisine came from village neighbors, friends, cutting-edge chefs, and a host of characters she met along the way. In "Cuisine Niçoise," Davis introduces us in detail to the bright Mediterranean flavors of Nice and the surrounding countryside.<br /><br />Nice was part of the Kingdom of Sardinia until 1860, meaning that its culinary heritage is as much Italian as it is French. Fresh herbs, garlic, olive oil, and the freshest of seafood are prevalent here as they are throughout the entire Mediterranean region. The Italian influence is immediately apparent through polenta, pasta, pizza and risottos. Local cooking is casual, rustic, and dependent upon using the very best of local, seasonal produce. Because of this, it doesn't have the "fuss factor" associated with haute cuisine. Another bonus of cuisine niçoise is that it is healthier and more vegetarian-friendly than "classic" French comfort food. Swiss chard gnocchi, stuffed vegetables, and ratatouille are much more than side dishes. You can craft an impressive presentation of delicious, eye-catching vegetarian main courses that everyone can enjoy.<br /><br />In Cuisine Nicoise, the recipes open with a gorgeous array of home-cured olives, fresh herb cheese with honey and toast, marinated vegetables and homemade tapenade. Naturally, the venerable salade niçoise (la salada nissarda in local dialect) earns a place of honor, and Davis includes a fascinating history of its development from a simple salad of tomatoes, anchovies, and olive oil to the salad we know and love today. Other tempting salads include a late-August double fig salad with arugula, goat cheese and hazelnuts, as well as an orange, black olive, and gorgonzola salad. Soups include several raw and chilled offerings that are perfect for sweltering summer days, along with traditional pistou and heartier vegetable soups. Vegetables are given their own starring role as a Niçoise zucchini tian, Swiss chard with pears, raisins, and candied garlic, chickpea crepes stuffed with Niçoise ratatouille, and deep-fried vegetables with sage.<br /><br />The section on easy weeknight suppers showcases fresh seafood (I loved the stuffed fresh sardines), one-pan chicken, egg noodles with chicken, anchovies, olives and mushrooms, honey and vermouth-roasted pork tenderloin with fig vinaigrette salad, and swiss chard omelette. Sunday suppers take a little more prep but include drool-worthy dishes like caramelized pork roast with olive jam, Tour de France zucchini pie, pistou tomato tart in a basil crust, and duck with bigarade orange sauce.<br /><br />Desserts deserve special mention. In most Mediterranean countries, desserts feature fresh fruit, Here, fruit is incorporated in new and delicious presentations. A few of my favorites are the frozen fresh fig mousse with white wine caramel sauce, a tasting plate of candied orange peel, chocolate rocks, chestnut candies, peach and raspberry salad with dark chocolate sorbet, fruit and spice cakes, and several lighter-than-air confections.<br /><br />The book's oversized format allows for breathtaking panoramas of Nice and surrounding towns by photographer Steven Rothfeld. As you flip through the pages, you'll be wowed by the bustling Cours Saleya market, beautiful architectural details, the dramatic coastline, and close-ups of market-fresh produce and beautifully plated dishes on colorful ceramics.<br /><br />Part cookbook, part travelogue, "Cuisine Niçoise" will take you on a sun-splashed journey to Nice's villages, markets, and festivals with a lively cast of characters, the most vibrant of these being Nice herself.<br /><br />(This review was originally featured on Mediterranean Living - merci to Hillary and her publicist for the review copy!)

142363294X

142363294X

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Harness your slow cooker to make healthy, delicious meals!

As a fairly recent convert to slow-cookerdom, I've embraced the appliance (Michele Scicolone's three books The French Slow Cooker, The Italian Slow Cooker, and The Mediterranean Slow Cooker are in constant rotation in my house!). I have ATK's Slow Cooker Revolution Volume 2and tried several dishes that I loved. So when I heard that ATK was coming out with a healthy slow cooker book, I knew this was the one for me. I'm pescetarian and follow a low-fat diet, and I knew from previous ATK titles that there were sure to be veggie, grain and fish dishes that appealed to me. When I finally had the chance to flip through &#34;Healthy Slow Cooker Revolution&#34; shortly before New Year's, I'd quickly tabbed dozens of recipes to try. (You can preview the 200 included recipes here: http://slowcookerhealthy.com/full-recipe-list/)<br /><br />In the last two days, I've tried out four recipes from &#34;Healthy Slow Cooker Revolution&#34;: the Spanish tortilla with roasted red peppers, vegetarian pho, poached salmon with caper sauce, and the fingerling potatoes (see photos). Having lived in Spain twice, I've never mastered the stovetop art of the Spanish tortilla and feared it was forever out of my league; even when I tried to cook it on low heat, the bottom ended up scorched and the top was runny. No more! ATK's recipe produced a gloriously thick, hearty tortilla that can be easily cut into squares and served with the optional aioli just like in tapas bars in Spain. The contrast of the bell peppers and the peas makes each slice look like stained glass. I'd tried another vegetarian pho recipe in the past, but I loved the addition of the meaty mushrooms (a mix of fresh portabello and dried shitake) and lemongrass. Instead of veggie stock, I recommend using a carton of Trader Joe's miso ginger broth for an extra dash of umami. The poached salmon was so easy; due to the moist heat and steam, fish turns out moist and flavorful (I've overbaked it and dried it out in the oven previously). The herb relish can be adapted using whatever you have on hand; lacking capers, I used chopped picholine olives and lemon olive oil from Italy. And the fingerling potatoes with lemon were every bit as good as those done in the oven; I loved the addition of lemon peel and lemon juice that gives them a bright pop. I loved the veggie sides like maple-glazed acorn squash and braised butternut squash with pecans and cranberries and the grain mains like farro primavera, wild rice pilaf with cranberries and pecans, and spiced barley pilaf with dates and parsley. Vegetarians are well represented; you'll even find a vegetarian French onion soup and Vietnamese pho. And because this focuses on healthy cooking, desserts are mostly poached fruit and lighter offerings (although you will find two cheesecakes; you can preview the recipe for lemon cheesecake here: http://slowcookerhealthy.com/recipes/lemon-cheesecake/)<br /><br />Comparing the book side-by-side with Slow Cooker Revolution Vol. 2, several things jump out: first, the recommended slow cooker brands have changed dramatically; gone is the All-Clad (which I own), which is missing entirely from the new book. Each recipe now includes nutritional info, and the readability (font and spacing) has changed for the better in the new book: they've switched to a sans serif font and darker print that make it easy to read from a cookbook holder. Each recipe comes with nutritional info as well as a suggested veggie pairing or accompaniment, a very convenient feature since you don't have to flip between sections to find the perfect side dish. There is also more of an Asian influence as there are many Thai-inspired vegetable curries (http://slowcookerhealthy.com/recipes/thai-eggplant-curry/) and soups, tagines, and even a Turkish-style eggplant casserole that I look forward to trying. Recipes are also marked as vegetarian and easy prep.<br /><br />Although shortcut processed foods are absent, there is still some detailed prep required (slicing / mincing veggies, browning meat, microwaving ingredients to parcook them before adding to the slow cooker), so if you are looking for a &#34;dump it and go&#34; book, you may be disappointed. As other reviewers have mentioned, most of these recipes are done in 4-6 hours with the exception of soups, so you can't leave them cooking all day to come back to them in time for dinner (particularly true for fish, which only takes 1 to 2 hours on low). Also, while testing recipes I found that my slow cooker runs a little hot, so be sure to check recipes at the low end of the range first.<br /><br />Overall, &#34;Healthy Slow Cooker Revolution&#34; continues the tradition of ATK's last two slow cooker books, allowing you to make a wide range of mains and sides with various international influences. As I am always looking for healthy low-fat vegetarian ideas, I found more recipes in this book that appealed to me than in some of their other slow cooker offerings. Having the nutritional info provided was extremely helpful as well. I loved everything I made and have many more recipes flagged to try in the coming weeks.

1936493950

1936493950

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Hungarian Kosher family recipes and remembrances...

"Food, Family, and Tradition" is part memoir, part cookbook, all love. It traces Lynn Kirsche Shapiro's family roots in Czechoslovakia and Hungary and the tragedy of the Holocaust, as well as family dishes that were preserved and handed down for future generations. The book began as Shapiro's way to complete two unfinished legacies: her mother's recipes and her father's autobiography, but along the way became so much more, chronicling the richness of Jewish life in Eastern Europe prior to the Holocaust and the role of faith and strong family traditions that allowed Holocaust survivors to rebuild their lives after the war. The preparations and meals carried an essential ingredient of remembrance that connected them to lost loved ones.<br /><br />The first half of the book traces the author's family roots in Czechoslovakia (her father Sandor Kirsche) and Hungary (her mother Margit) through period photographs, biographies, a family tree of victims and survivors, and original vignettes about Jewish culture, kosher wine, holidays and traditions. Sandor opened Hungarian Kosher Foods (the largest kosher supermarket in the Midwest) in Chicago in 1973 and it still thrives today. More than just an all-kosher supermarket, it has also become a place for the Jewish community to gather and connect.<br /><br />Part two features 150 family recipes from Czechoslovakia and Hungary divided into ten chapters ranging from appetizers and soups to entrees and desserts. All recipes are kosher and marked as parve, meat, or dairy, and Yiddish / Hungarian names are given when applicable. Each recipe is introduced by a family story or the dish's origins, and many contain helpful hints (identified by red dotted boxes). You'll find staples like matjes herring, borscht, and blintzes, but one thing that stood out from my many other Jewish and kosher cookbooks was the inclusion of Hungarian dishes like rakott krumpli, goulash, cabbage with noodles, and fruit soups. I found many new recipes like the sweet bread kugel and golden dumplings that I look forward to making on a regular basis.<br /><br />I own many Jewish cookbooks and have read much on the Holocaust, but "Food, Family and Tradition" really resonated with me for several reasons. Many of the recipes evoked those of my Polish grandmother (stuffed cabbage, borscht, kasha, chrain), and my Polish great-grandparents were grocers in 1920s Chicago. This is a beautiful cookbook that captures the spirit of prewar Czechoslovakia and Hungary's once-vibrant Jewish communities; their legacy lives on through these recipes that have been lovingly preserved and updated for modern kitchens.<br /><br />(Review copy courtesy of Trina Kaye PR)

098984790X

098984790X

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Ideas and flavours to nurture, nourish and inspire...

The Monday Morning Cooking Club is a sisterhood of six friends who have met together every Monday since 2006 to cook together. The six are based in Sydney, but bring with them a wide variety of recipes spanning the globe: Merelyn is from Perth, with Hungarian heritage. Jacqui started her life on the Sydney north shore with an English background. Lisa is from Melbourne, of Polish ancestry. As a child, Lauren immigrated from Pretoria, South Africa. Natanya is a Sydney girl with Shanghai/Russian roots, and Paula is from Durban, South Africa, starting her life in Sydney as a newlywed.<br /><br />At first, their goal was to compile a cookbook to raise money for charity, but it soon became a quest to compile the best recipes from Sydney's best Jewish cooks. Their first cookbook [[ASIN:073229780X Monday Morning Cooking Club]] was released in 2010, and "The Feast Goes On" follows largely the same format and is the perfect complement to the first volume, this time expanding the search for recipes to all corners of Australia and beyond.<br /><br />The book opens with a brief "Kitchen Notes" section explaining measurements (all recipes were tested using metric measurements, with a metric cup (250ml/ ¾ fl oz) and a teaspoon equal to 5ml). Weighing ingredients is strongly encouraged for the cake, biscuit and pastry recipes.<br /><br />Recipes are divided into Lunchtime, Everyday, Comfort, Feasting, Fressing, and Tradition. Each section features a wide range of culinary influence and the (family) story behind each recipe; you'll find flavors from every corner of the Diaspora, including Middle Eastern salads and pastries, Greek meatballs, Asian-inspired fish, stuffed cabbage rolls, Hungarian favorites like rakott krumpli and goulash, Central Asian dips, and elegant European pastries next to more familiar Ashkenzi favorites (gefilte fish, cholent, blintzes, tzimmes). Gluten-free recipes are marked as applicable, and a glossary lists recipes by type as well as contributor.<br /><br />Beautiful full-page illustrations and photos of the various contributors and their families by photographer Alan Benson bring the recipes to vibrant life; the stories are every bit as much an essential ingredient as the foods they appear next to, stories of "survival and success, families and friends, loss and recovery; tales of grandmothers and daughters, of mothers and aunts, of fathers and friends." The book's clean layout (I loved the ribbon detail on the page edges) makes it easy to cook from, and I loved that both metric and imperial measurements were retained as I prefer to use the original metric measurements and measure by weight for the best result.<br /><br />This is a beautiful cookbook that I will find myself cooking from frequently, not only for the wide range of international recipes but for the unique stories as well that paint a rich tapestry of the Jewish experience around the globe, brought together in a single Sydney kitchen by a unique sisterhood united by their love of cooking and preserving Jewish food culture for future generations.<br /><br />In the words of the MMCC girls, "may you and your friends and family feel nurtured, nourished and loved just from the eating. May our stories inspire, engage and move you, and give you a unique insight into our extraordinary community."

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0732297818

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Moroccan with a modern twist

Ruth Barnes, known as the Petite Gourmande, brings the rich culinary history of her ancestral homeland to vibrant life in "Sharing Morocco: Exotic Flavors from My Kitchen To Yours." Ruth grew up in Israel on a family farm surrounded by her extended Moroccan family; she learned to cook from the women in the family and would spend the entire day in the kitchen preparing meals for up to as many as 400 people! Ruth reconnected with her Moroccan culinary heritage as an adult living in the United States and now brings Morocco's traditional dishes to American tables. It's important to note that Moroccan food is not only about the food itself, but also the table settings and presentation.<br /><br />Containing over 100 recipes, you'll find tips and techniques blended seamlessly with Moroccan cuisine, culture, and history. From cooling drinks like almond milk with orange blossom water and watermelon juice cooler with rose water to a lovely fennel and blood orange salad, mixed baby greens salad with figs, and pomegranate salad, these lighter flavorful dishes are perfect for hot summer days, while heartier stews and roasts are perfect for fall and winter.<br /><br />An entire chapter is devoted to the tagine, the conical two-piece earthenware vessel used to create Morocco's spiced meats and bubbling stews. The word "tagine" refers to both the cooking/serving dish and the finished dish itself. The many tagines offered here include baked trout stuffed with rice and dates, beef tagine with butternut squash, lamb tagine with apricots and prunes, and seafood tagines.<br /><br />Lamb stars in dishes such as roasted leg of lamb with quince, artichoke hearts stuffed with lamb, Moroccan lamb burgers, and Moroccan-style lamb lollipops with dried fruit couscous. Similarly, there are many wonderful poultry recipes on offer, such as chicken tagine with preserved lemons, olives, and artichokes, duck tagine with figs and port, Cornish hens stuffed with rice, nuts, and dried fruit with apricot sauce, and chicken and rice roulade with apricot sauce. A chapter of seafood includes many stuffed whole fish, a spicy shrimp tagine, Moroccan seafood paella, seafood briouats, and seafood with couscous.<br /><br />Other Moroccan favorites include the flaky phyllo and chicken pie bastilla, briouats (small, filled pastries of crisp phyllo dough), chabakia, sfinges (doughnuts), baghrir, and elegant desserts like a honey and nut briouat, baklava with pistachios and orange blossom water, candied eggplant, and figs stuffed with goat cheese, pistachios, and honey.<br /><br />Ingredient lists are quite manageable, and most ingredients should be readily available at your local store. There is an included recipe for homemade harissa that specifies chile California (dried Anaheim chiles); I appreciated that a specific chile was mentioned, as all too often cookbooks will simply specify "dried chiles" without a gauge to spiciness or size. Many of these dishes are simplified from lengthy traditional preparations, which makes it easier to prepare them for weeknight dinners rather than reserving them for special occasions.<br /><br />Along the way, there are family stories, histories about the various dishes, a background into the French and Spanish influence in Morocco, the importance of food and family in Moroccan life, the Maghreb, and Moroccan tea culture. Gorgeous food photography captures beautiful tablescapes with Moroccan glasses and dishes, lanterns, and scenes of everyday life in Morocco. This is truly a gorgeous book and a beautiful tribute to Morocco, but more importantly, it's one I'll find myself cooking from frequently, particularly the Moroccan desserts!<br /><br />(Review copy courtesy of Trina Kaye PR)

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Ovenly - comfort baking at its finest

Named Best Bakery in New York City by 2013 Time Out New York Food & Drink Awards, Ovenly explores culinary traditions with an unexpected twist, melding salty and sweet with a touch of spice. Their main goal is to provide joy through flavor, and their first cookbook captures this beautifully.<br /><br />Erin (who inherited her mother and grandmother's handwritten recipe cards) and Agatha (a "refugee in the kitchen" and daughter of Polish immigrants) have created a warm, approachable book that is full of inviting baked goods and nibbles; their tips, step-by-step photos and clear descriptions mean that any level of baker will be able to tackle these recipes and have them turn out great. I loved reading about Agatha's bilingual childhood where her parents tricked her into eating traditional Eastern European dishes like headcheese and tripe; my Polish grandmother (babcia) used to serve my mother "chocolate soup" (czarnina) until the day my mom found out it was actually duck's blood! And like Agatha, my babcia and great-grandmother were masters at Polish baked goods; some of my earliest memories are of helping my grandmother bake in her small apartment kitchen.<br /><br />As I am primarily a (breakfast/brunch) baker at heart, I loved Ovenly's unique take on scones (bloody Mary, cheddar mustard, currant rosemary), quick breads (strawberry basil, citrus berry), and coffee cake (poppy seed, prune, and lemon, banana Nutella). Their cookie flavors are downright revolutionary (mustard spice, bourbon chocolate chip with tarragon, the Stumptown shorty). The melding and blending of complementary flavors continues with their blue cheese apple pie with toasted walnuts, pear, sour cherry and cardamom pie, nectarine, blueberry and vanilla bean rustic tart, caramel bacon hot tarts, and goat cheese, spring onion and chive quiche. I am always on the lookout for spicy brownies that stack up against my standard Baked brownie, and the cinnamon and ancho chile brownies didn't disappoint.<br /><br />In addition to the ample selections of breakfast and brunch bakes, you'll also find a chapter of cakes and cupcakes, including the pistachio cardamom cupcakes with ganache, black chocolate stout cake with salted caramel cream cheese buttercream, and chocolate cheesecake with sour cream topping. And I loved the inclusion of bar snacks (spicy bacon caramel corn, savory rosemary popcorn, maple thyme pecans, and peppery pistachio brittle) that make the perfect nibbles with cocktails or drinks.<br /><br />One thing that did surprise me as an experienced home baker was their note on weighing ingredients: "As we sent out our recipes for testing, we heard from friends, colleagues and family that none of them used the weight measurements we had provided. So, we decided not to use them in our book unless we felt it was necessary for a recipe." Instead, they have created a somewhat lengthy conversion chart at the front of the book. Normally I bake solely by weight assuming it is provided as I find it to provide more accurate, consistent results (especially true with flour, which changes weight depending on humidity and other factors); I wish they had just left that in for anyone who is so inclined, but that's my personal preference.<br /><br />I loved some of the more unique advice like filing scratch marks into an aluminum or steel pan in order to aid with cutting finished brownies, bars, and shortbread that I haven't seen mentioned in my other baking books. The "Get Creative" sidebars marked with rolling pins will give you addition suggested variations to play with; you'll find cornflake topping for muffins, cashew butter and cayenne pepper filling for coffee cake, and nods to Eastern European pastries (jelly-filled muffins that brought to mind the paczki we eat on Mardi Gras, lemon poppyseed prune cake).<br /><br />Whether you're already a fan of Ovenly (for those lucky enough to live in New York) or simply love delicious baked goods with unusual twists, Ovenly deserves a spot of honor in your cookbook collection!<br /><br />(Thank you to Agatha and Erin for the advance copy - dziêkujê bardzo!)

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"Keep reading...and then keep baking." (from Dorie Greenspan's introduction)

Johnny Iuzzini, winner of the James Beard Award for Outstanding Pastry Chef and recognized as one of the 10 Most Influential Pastry Chefs in America by Forbes, delivers a home run with his second cookbook. "Sugar Rush" (with an introduction by Dorie Greenspan) is a fantastic primer for all aspiring pastry chefs and home bakers. Approachable and gorgeously photographed, each chapter opens with a mother recipe complete with step-by-step photos demonstrating the proper technique, then you are given numerous opportunities to try out your new skills on a tempting array of desserts in the same family.<br /><br />Every major type of dessert base is covered in gorgeous photography and step-by-step guides, from caramel, custards and marshmallow to yeast and laminated doughs, cookie and tart doughs, and glazes, frostings, fillings and sauces. Johnny's pastry cream flavors were particularly inspired; pi&ntilde;a colada, coffee cardamom, tarragon vanilla and blackberry pastry creams mean that you'll never lack inspiration for a cream puff or &eacute;clair filling. And his primer on meringue includes French, Swiss and Italian meringues as well as sabayon, semifreddo, and mousse.<br /><br />His flavor combinations are appealing and inventive, including banana fritters with tahini caramel cream, chocolate sesame seed cake, and a root cake features parsnips and carrots. One of the standouts for me was his apricot custard tart, made with almond flour and pistachios. Impressive yet fairly straightforward to assemble, this is a showstopping dessert made with a few simple ingredients. Another similarly French tart is the gorgeous strawberry-tarragon tart, inspired by a fraise des bois tart while Johnny was working at Ladur&eacute;e in Paris under Chef Pierre Herm&eacute;. I'm also eager to make the double-crust caramel-walnut tart for the holidays; a variation of the Swiss Engadiner, an almond-enriched tart dough surrounds a filling of caramel and walnuts.<br /><br />As a diehard ginger lover (I eat candied ginger straight out of the bag), I loved the ginger-curry sugar cookies, and the play date cookies brought to mind the mamoul my Iraqi students used to bring to class. The addition of a spiced filling (cloves, cinnamon) was a welcome addition to what is traditionally a very sweet filling. Another instant favorite is the spicy malted chocolate chipotle brownies; dense and fudgy, a sprinkling of Demerara sugar lends crunch, while chipotle, smoked paprika, and cayenne provide a hit of heat and depth.<br /><br />I own nearly 50 pastry and baking books, including several professional pastry textbooks, and I can say with absolute certainty that I will find myself coming back to "Sugar Rush" again and again for its winning combination of clear explanations and photographs and appealing recipes. Unlike some other pastry books I own, you will not have to seek out expensive, hard-to-find ingredients (no gold leaf/dust, powdered ube, or molecular gastronomy required!) to end up with showshopping desserts, and the solid foundation on basic pastry techniques will serve you well on your future baking adventures.<br /><br />If you are at all interested in baking / pastry, this is one book you need to have in your collection. Or as Johnny succinctly puts it, "Once you grasp some fundamentals, you are limited only by your imagination." Happy baking!<br /><br />(Review copy provided by Blogging for Books)

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0770433693

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you'll find sweet and savory ideas from around the globe

Based on Stephanie's &#34;I am a food blog,&#34; &#34;Easy Gourmet&#34; features an eclectic range of mashups (carrot cake pancakes with vanilla mascarpone) as well as European and Asian influences (spicy shrimp omelette, tortilla espanola, paella, lemongrass pork and noodles, pork belly, miso eggplant). From beef and Guinness and chicken tortilla soup to fish tacos, lamb and peas, to octopus chips, you'll find sweet and savory ideas from around the globe.<br /><br />Ingredient lists are short and prep is fairly straightforward and unfussy; however, some of the dishes call for specialty ingredients (particularly fresh seafood) that may not be easy to come by (octopus sashimi, ahi tuna). I loved the unusual flavor profiles of the desserts in particular, including the London Fog tea cake and figs and cheese cheesecake. As a vegetarian, there were several Asian recipes that appealed to me (tofu fries, miso eggplant, baked mac and cheese (I added Italian-seasoned panko on top and am glad I did as the dish needed the extra crunch). Ingredients are given in American and metric measurements, and each recipe has a beautiful full-page photograph.<br /><br />As other reviewers have mentioned, taste is highly subjective, and very few of the mains here caught my eye (many Latin and Asian meat-based recipes). Many recipes rely heavily on seafood (fish pie, fish tacos, clam boil, fried oysters, octopus chips).<br /><br />For those who are fairly new to the kitchen, open to new flavor combinations and profiles, and are looking to gain more experience in technique, &#34;Easy Gourmet&#34; would be a great choice; however, if you already have a large cookbook collection, it's likely that you already have many similar recipes in other cookbooks.

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Flavors, freshness and love

"This is indeed India...the cradle of the human race, the birthplace of human speech, the mother of history, the grandmother of legend, and the great grandmother of tradition...Our most valuable and most instructive materials in the history of man are treasured up in India only." Mark Twain<br /><br />"Spices and Seasons: Simple, Sustainable Indian Flavors" by Rinku Bhattacharya ([[ASIN:0781813050 The Bengali Five Spice Chronicles]]) introduces readers to the cooking of today's India - a cuisine that is innovative, inspired, and full of possibilities. Many of us are only familiar with the heavy, cream-laced dishes in Indian restaurants, but Rinku's goal is to show that Indian cooking is more about flavors, freshness and love. Her emphasis on fresh, local ingredients (preferably from your own backyard, farmer's market, or CSA) and sustainability pair beautifully with Indian spices and simple, nourishing preparations that will delight family and friends.<br /><br />Beautifully photographed and printed in the USA, the book begins with several short primers to sustainability in the Indian kitchen and learning the essentials (spices, oils, tools). Unlike some Indian cookbooks, "Spices and Seasons" does not require a long list of exotic imported cookware, and many of the ingredients should be readily available at larger grocery stores. Each recipe has a vibrant, full-color photo illustrating it.<br /><br />Beginning with appetizers, you will find many great ideas that come together quickly. Some standouts include the mango and goat cheese mini crisps, shortcut vegetable samosas, chicken tikka and almond and saffron salmon kabobs. The remainder of the recipes are grouped by season; not surprisingly, there is a whole chapter of lentil and bean-based recipes, several of which are prepared in the slow cooker. I loved the comforting slow-cooked chickpeas with tomatoes and ginger (I used chipotles in adobo since that was what I had on hand) and the egg curries as I am always looking for new ideas to incorporate hard-boiled eggs.<br /><br />Each recipe is prefaced with a brief introduction to its region, family history, and handy tips that will ensure a great result every time. Simple, flavorful preparations make the most of seasonal ingredients. I loved the tandoori spice roasted baby potatoes with mint, broccoli with toasted cashew nuts, the autumn dishes for shrimp in a mango basil sauce and salmon with a blood orange and tamarind glaze, and rich coconut curries. Other meats are featured, but the seafood section really shines. One of my favorite discoveries was the Japanese-inspired wasabi ginger fish with fresh blackberries; the sweetness of the maple syrup and blackberries offsets the umami of the soy sauce and the pungency of the ginger.<br /><br />Chapter nine features pilafs and grains, which oftentimes are a main meal for me. There is also a chapter featuring traditional breads and crepes like naan, puri, dosas, and oothapams that take the mystery out of homemade breads to accompany your Indian feasts. Desserts are on the lighter side, and many feature fruit or fruit ices.<br /><br />Several basic wet and dry spice blends are also included (chaat masala, tandoori masala, garam masala, curry powder) that give a much different, more vibrant flavor to your finished dish than using bland premixed blends from a grocery store and it is well worth investing the extra time to make up these mixes in advance.<br /><br />In addition to being very suitable for vegetarians and pescetarians (there are many meat-free options and appealing seafood recipes), there is a gluten-free and vegan/vegetarian index and all recipes are also marked as vegan, vegetarian, or gluten-free.<br /><br />This is one of those rare cookbooks that I am compelled to cook my way through cover to cover; I have not had the pleasure of reading / cooking from Rinku's first book "The Bengali Five Spice Chronicles," but based on my experience with "Spices and Seasons," it will be next on my list!<br /><br />Verdict: "Spices and Seasons" is an absolute must-own for anyone who enjoys Indian food or is simply looking for simple, healthful ways to make the most of an abundance of garden vegetables or a CSA box.<br /><br />Thank you to Rinku for the review copy!

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078181331X

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We can all stand to learn a thing or two about eating and living well from Ikaria!

As a vegetarian/pescetarian, Greek food has long appealed to me. Two of my favorite Greek cookbooks are [[ASIN:0312200765 The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece]]and [[ASIN:0688175112 Meze: Small Plates to Savor and Share from the Mediterranean Table]], both by Greek-American cookbook author Diane Kochilas. Kochilas has written nearly 20 books on Greek and Mediterranean cuisine and is a collaborating chef at Molyvos in New York. Her cooking philosophy is rooted in the tenets of the Greek-Mediterranean Diet: keep it simple, respect seasonality, use ingredients that have integrity and are easy to find, eat lots of greens and vegetables, share, and finally, the golden rule - Nothing in Excess.<br /><br />So I was super-excited to see that Kochilas had a new cookbook coming out that focuses on the cuisine of Ikaria, her ancestral homeland and the location of her cooking school Glorious Greek Kitchen. Kochilas has devoted her life to promoting the natural, healthy and delicious foods of Greece.. Her new book "Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die" chronicles the wisdom and food traditions of generations of Ikarians. More than just a collection of excellent recipes, this is a unique glimpse into an island where time seems to stand still and the worries and stresses of modern life melt away.<br /><br />Ikaria is one of the world's Blue Zones, a place where inhabitants reach age 100 at rates 10 times greater than in the United States. The organic, unprocessed diet of Ikarians, as well as regular physical activity, laid-back attitude, and arguably nonexistent relationship with time (shops around the island read "Clocks, Anxiety and Stress Have No Place on Ikaria") are likely all contributing factors. Kochilas' interviews with Ikaria's octogenarians and above reveal a positive attitude and joy for life that we can all learn from.<br /><br />After an introduction explaining the Blue Zones, The Ikaria Study and the rhythms of traditional Ikarian life, the delicious recipes begin. In keeping with the unprocessed foods of Ikaria, most recipes call for only a handful of ingredients. There are instructions for making homemade goat cheese, homemade phyllo dough, and for drying vegetables for preservation. The chapter on salads features a very thorough lexicon of edible greens and wild herbs, including medicinal uses. Along the way, sidebars provide more in-depth info on particular ingredients, techniques, and local festivals.<br /><br />Not surprisingly, vegetables play a starring role in this book. An entire chapter devoted to using vegetables as a main course includes baked, stewed, braised, and stuffed veggies that will give you plenty of creative ideas for how to make the most of the season's bounty. One of my favorite discoveries was a delicious variation on stuffed grape leaves using collard greens and dried corn. The chapter on savory pies and breads includes a recipe for homemade phyllo, spanakopita and stuffed pies, fried hand pies, and skillet puffs and griddle pies.<br /><br />Ikarians are blessed with an abundance of fish and seafood, which is integral to the Ikarian diet. Small fish are fried, while large fish are generally grilled, baked, or made into soup. Meat is "consumed regularly but sparingly, more as a condiment than as a main-course protein," according to the author. Goat meat is the most popular meat on Ikaria, and you'll find several wonderful, unfussy preparations here including baby goat braised with fennel, oregano-roasted goat, and baby goat with yogurt avgolemono that are the perfect introduction to this versatile staple.<br /><br />In addition to making several of the mezedes (including the whipped feta spread), I loved the lentil salad with fennel, onions, and lots of herbs; the touch of mint and dill gave an unexpected brightness to the lentils. I opted for a lemon-infused olive oil as I thought it would pair well with the fresh herbs (many of the legume recipes in the book call for a splash of lemon juice). I absolutely adored the baked zucchini fritters with oregano and mint and appreciated that several of the fried recipes also included lighter baked alternatives. As a sweet finale, I baked the spice cake for the revealing saint (fanouropita) in a decorative Bundt pan -- it makes the perfect afternoon treat with a cup of Greek coffee.<br /><br />Sprinkled throughout the book are gorgeous portraits of Ikaria's landscape and architecture, Ikarians engaged in daily activities and festivals, and mouthwatering food photography. The book is rounded out with resources, including a bilingual Greek/English bibliography, and a very handy metric conversion chart that also features pan sizes. Recipe names are given in English and transliterated Greek.<br /><br />This is a fabulous addition to your Mediterranean cookbook library and a wonderful introduction to regional Greek cooking. We can all stand to learn a thing or two about eating and living well from Ikaria!<br /><br />(This review originally appeared on Mediterranean Living as the October spotlight review)

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Not necessarily quick prep and few vegetarian options

Over the years, I've bought / tested many America's Test Kitchen / Cook's Illustrated titles, most of which are in frequent rotation in my kitchen. I was excited to see "The Make Ahead Cook," as I rarely have time to cook during the week and try to have everything prepared on the weekend. I've been vegetarian / pescetarian for over 10 years, and one of the things I like about America's Test Kitchen is that their books usually include a decent number of vegetarian mains / sides that I enjoy making.<br /><br />When I received "The Make Ahead Cook," I eagerly flipped through it...only to find nothing that I was interested in making. The majority of the recipes are meat-based, and those veggie options that were included simply didn't sound appetizing. Many recipes use store-bought shortcuts. One of the few recipes that did look interesting, eggplant and soba noodles, included barbeque sauce in addition to soy sauce; I've lived in Japan and took four cooking classes there, and I find it hard to fathom why it was added to what would have otherwise been a tasty Japanese-inspired noodle dish.<br /><br />The book focuses on eight strategies for making ahead: Prep Ahead, Reheat and Eat, Bake and Serve, From Fridge to Table, Shop Smart, The Sunday Cook (this section focuses on leftovers), Come Home to Dinner (slow cooker recipes), and Stock the Freezer. I was happy to see a chapter on slow cooker recipes as I own [[ASIN:1936493578 Slow Cooker Revolution Volume 2]], but again none of the recipes here appealed to me the same way that their other slow cooker titles have.<br /><br />Despite being billed as "make ahead" and the use of some store-bought shortcuts, many recipes are not quick to make, requiring multiple steps / stages and rest times in some cases. As is common with ATK / Cook's Illustrated titles, you will find many photographs and sidebars containing helpful tips and tricks.<br /><br />Unfortunately "The Make Ahead Cook" missed the mark for me; the combination of meat-heavy recipes and involved prep means I won't be reaching for this as often as my other ATK titles.

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Bring the flavors of India to your table with little effort!

Indian cuisine is my culinary final frontier; for many years, I've collected Mediterranean, Middle Eastern and Asian cookbooks, but didn't have any in my collection that focused on the varied foods of India. I recently purchased [[ASIN:0761165215 Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less]] and reviewed [[ASIN:1444734717 Prashad Cookbook: Indian Vegetarian Cooking]], gradually easing my way into various Indian regional cuisines.<br /><br />So I was excited as soon as I heard that Ten Speed Press was bringing out an Indian slow cooker book to complement their other slow cooker titles and have eagerly been awaiting its release (note that this book is NOT related to [[ASIN:1572841117 The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes]]). As soon as I received "New Indian Slow Cooker," I read it cover to cover and marked several recipes to try. There is a pretty even balance between meat/seafood dishes (15 curries) and vegetarian options (11 veggie dishes and 11 dals). Many of the rice dishes are also vegetarian. There are also several "out of the cooker" recipes for sides, including chapattis, homemade yogurt, kachumber, raita, chutneys, paneer and a spice blend.<br /><br />The book includes a very compact guide to Indian spices and ingredients; a few photos or illustrations would have been helpful here for those new to Indian cuisine, but there is detailed info (and Hindi names) for each ingredient. One thing I would have appreciated was knowing what ratio of dried curry leaves equal fresh, as that was all I was able to source in my area (the recipes call for a specific number of fresh leaves). One trick I started using was a bouquet garni bag; this easily allowed me to remove the bay leaves, cinnamon, cardamom, etc. at the same time without having to hunt around the slow cooker.<br /><br />My all-time favorite discovery here was the mixed dried fruit chutney; I can't stop eating the stuff! I've been using it on yogurt, as a sandwich spread, and I find myself sneaking back to the fridge with a (clean) spoon for another taste. You can mix and match whatever dried fruit you have on hand. This would go splendidly with turkey and squash as it has a strongly autumnal taste due to the fresh ginger and cloves. I also tried the Kerala fish curry (with the shrimp option), dum aloo, and channa masala.<br /><br />Recipes call for you to put the slow cooker on high for 15 minutes before beginning to warm the insert. Because I have an insert that can go on the stovetop, I accomplished frying and cooking in the same insert. One thing I really liked was that most recipes were tested in a 6-quart slow cooker (I have two); many times, cookbooks are scaled for a much smaller cooker and I never know how to adjust the times accordingly, but everything I tried from "New Indian Slow Cooker" meshed with the times in the book.<br /><br />I was able to source most of the ingredients at my local store without having to go to the local Middle Eastern market or mail order them (not true for other Indian cookbooks I've tested). Ingredients and instructions are straightforward, and prep time is generally low (other than preparing the tadka or masala). There are photos for every two or three recipes.<br /><br />Overall, this is a good first introduction to Indian cuisine; the slow cooker is a natural for the many dishes that take advantage of braising, particularly dals and veggie curries, and Neela Paniz walks you through each recipe with a story or origin for each dish. I will certainly find myself turning to "New Indian Slow Cooker" the next time I am in the mood for Indian (and to keep a stash of the mixed dried fruit chutney on hand!)<br /><br />(Review copy from Blogging for Books)

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Recipes from the world's best-loved Jewish chefs, proceeds go to charity = win-win!

It is no secret that food plays an enormous part in Jewish identity and celebration. Gefiltefest is a British Jewish food charity whose mission is to bring people together to explore the relationship between Judaism and food, educating and enthusing them about all aspects of Jewish food including food heritage, ethics, culture and traditions. The charity is proud to be at the forefront of Britain's Jewish food movement and stages a hugely popular annual festival.<br /><br />To coincide with the 2014 festival, Gefiltefest has produced its first-ever Jewish cookbook. This engaging book includes contributions from well-known Ashkenazi and Sephardi chefs and food writers from around the globe. Over a three-year period, more than 65 chefs donated recipes, including Poopa Dweck ([[ASIN:0060888180 Aromas of Aleppo: The Legendary Cuisine of Syrian Jews]]), Jamie Geller ([[ASIN:0062207822 Joy of Kosher: Fast, Fresh Family Recipes]]), Joyce Goldstein ([[ASIN:0811819698 Cucina Ebraica: Flavors of the Italian Jewish Kitchen]]), Deborah Madison, Joan Nathan ([[ASIN:0375402764 Jewish Cooking in America: Expanded Edition (Knopf Cooks American)]]), Yotam Ottolenghi and Sami Tamimi ([[ASIN:1607743949 Jerusalem: A Cookbook]]), Claudia Roden ([[ASIN:0394532589 The Book of Jewish Food: An Odyssey from Samarkand to New York]]), Gil Marks ([[ASIN:0684835592 The WORLD OF JEWISH COOKING: More Than 500 Traditional Recipes from Alsace to Yemen]]), Tina Wasserman ([[ASIN:0807411108 Entree to Judaism: A Culinary Exploration of the Jewish Diaspora]]), Paula Wolfert ([[ASIN:0061957550 The Food of Morocco]]) and Orly Ziv ([[ASIN:9659207107 Cook in Israel: Home Cooking Inspiration]]). This unique cookbook features their favorite recipes, encouraging the use of seasonal produce. The proceeds from the compilation will be donated to Gefiltefest, the only British charity that has Jewish culinary tradition as its primary focus and believes in proudly enjoying Jewish heritage and keeping culinary traditions alive.<br /><br />The book begins with an introduction by founding patron Claudia Roden and a foreword on "Being refined, heimische and hygienic: Early Jewish cookery books" by Maureen Kendler. Beginning with starters, soups, salads, light dishes and dips, you'll find familiar elements like borscht on the rocks (dairy or parve) and chicken soup with handmade egg noodles alongside Sephardic and Middle Eastern dishes like smoky eggplant salad with garlic and parsley, Moroccan orange and olive salad, tabouleh-couscous vegetable salad and Paula Wolfert's Tunisian couscous with fennel, red peppers and garlic. There are many delicious "upscale" salads that have made it into frequent rotation in my kitchen, particularly Tina Wasserman's arugula salad with dates and chevre and Evelyn Rose's chicory and frisee salad with blue cheese, croutons and pecans.<br /><br />Mains offer a variety of stellar chicken dishes like Simi Goldberg's roasted paprika chicken, white rice with nut and raisin topping and the Italian Jewish chicken with tomatoes, olives, herbs and red wine, while lamb dishes also get ample coverage (sumac rack of lamb with fattoush salad, Greek lamb stew with romaine lettuce and dill, spring lamb casserole). As I am pescetarian, I particularly loved the fish offerings, particularly the salmon with noodles and leeks, oodles of spring onions with cod in a ginger and soy sauce, deconstructed sushi salad platter, and dill salmon. Fellow vegetarians will also find much to enjoy, such as the pumpkin, spinach and feta frittata with piperade, caprese latkes, springtime risotto, veggie bakes, and the amazing egg-stuffed crispy brik pastry with feta, caramelized shallots and spinach served with date syrup and a herb salad. (Note that veggie dishes are listed under "mains" and there is not a separate veggie section.)<br /><br />Desserts offer a festive assortment of Eastern European favorites like strudel, compote, babka, kugel, lekach, rugelach, and cheesecake alongside Middle Eastern sweets like cornes de gazelle filled with marzipan, orange and anise glazed sweet potato sfinge, stewed black grapes and Greek yoghurt, and Syrian apricot compote in rosewater syrup.<br /><br />Each recipe is labeled dairy, meaty, or parve, and ingredients are given in metric and volume. There is a brief introduction by each author to the origin of a given recipe, sometimes including bits of family history as well. The recipes are delicious, unfussy, and include a wide range of culinary influences from the Jewish diaspora, and it is wonderful to hear from so many well-known Jewish chefs in a single place (I own many of their individual cookbooks). There are the occasional full-color photos, but not for every recipe. I appreciated the fact that the book is printed on high-quality matte pages, so glare is not an issue. I also liked the page layout being broken up by blocks of color (green horizontal bars for the recipe title, the contributing author's name in a red vertical bar on the page edge).<br /><br />Overall, the Gefiltefest Cookbook is a wonderful addition to your cookbook collection, not only for the recipes but for the fact that proceeds go to charity. More info on Gefiltefest can be found at www.gefiltefest.org.<br /><br />(Thank you to Gefiltefest and Grub Street for the review copy!)

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1909166251

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Much like his groundbreaking Plenty

Much like his groundbreaking Plenty: Vibrant Recipes from London's Ottolenghi, Jerusalem once again finds Yotam Ottolenghi (and Sami Tamimi) exploring fabulous marriages of tastes, textures and colors inspired by the Middle East. Here, Jerusalem is the backdrop for a love song to the city's cuisine. Despite the historical tension between the city's Arab and Jewish residents, there are marked similarities in their respective cuisines (cucumber and tomatoes in an Arab / Israeli salad, kebabs and kibbeh, stuffed and pickled vegetables). Centuries of Jewish immigration by various Jewish populations loan a wealth of flavor profiles unique to their respective traditions (if you're looking for kosher recipes, there are discussions on kosher cooking, but read the ingredients to make sure; the lamb meatball recipe calls for yogurt as a topping).<br /><br />You'll find recipes inspired by Jerusalem's local fruits and vegetables, including the fabulous roasted sweet potatoes and fresh figs, with its hint of heat from red chile and tartness from goat's milk cheese and balsamic vinegar, roasted butternut squash and red onion with tahini and za'atar, or the Swiss chard with tahini, yogurt and buttered pine nuts. There is a whole chapter devoted to stuffed vegetables, including such gems as lamb-stuffed quince with pomegranate and cilantro, stuffed eggplant with lamb and pine nuts, and stuffed artichokes with peas and dill.<br /><br />Meat plays a starring role, largely variations on chicken, lamb and the occasional veal, but you'll also find pan-fried sea bass with harissa and rose petals, olive oil-poached tuna, and salmon steaks in chraimeh sauce. Vegetarians will delight in the savory pastries; my favorite was the red pepper and baked egg galettes and the labor-intensive (but worth it) herb pie. You'll even find Georgian mainstay khachapuri enhanced with halloumi and feta.<br /><br />Finally, the sweet end to the meal: like many Middle Eastern cuisines, the desserts in Jerusalem lean toward desserts soaked or brushed with sugar syrup, including sweet filo cigars, the goat-cheese-sweetened mutabbaq, semolina, coconut and marmalade cake. European influence is evident in the beautiful, insanely addictive spice cookies studded with dark chocolate, lemon zest, orange zest, and a variety of spices, which have their roots in Germany and Italy. The showstopping chocolate krantz cakes take more than a day to make, but are well worth the effort.<br /><br />Recipes are given in American and metric measurements in a large, easy-to-read font (ingredients are written in bold). Each recipe has an introduction with a brief history of the dish's origin or a personal memory from Yotam (who grew up in Jewish West Jerusalem) or Sami (who grew up in Muslim East Jerusalem).<br /><br />The lavish photographs of Jerusalem's Arab and Jewish markets and restaurants are as much a feast for the eyes as the gorgeous photos of recipes, whether it's a shelf of hookah pipes, a group of elderly friends playing backgammon, or yellowed family photos. Along with the recipe backstories, these candid portraits really bring the city to life.<br /><br />This is a beautiful tribute to Jerusalem, a unique culinary and cultural crossroads. The focus continues the strong flavor and texture pairings in Yotam's previous cookbook Plenty: Vibrant Recipes from London's Ottolenghi, which is still a mainstay in my kitchen. The vast majority of ingredients should be easy enough to come by in a large supermarket, and the results, like Plenty, are simply amazing. Jerusalem gets my vote for top cookbook of 2012, and I don't doubt it will be nominated for the James Beard and IACP awards.<br /><br />(Review copy courtesy of Ten Speed Press)

B00BR9WSHG

1607743949

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A healthy, colorful taste of Israel perfect for any level of home cook

Winner of the 2013 Gourmand Award: Best First Cookbook and Best Cookbook Photography, the beautiful "Cook in Israel: Home Cooking Inspiration" will lead you on a colorful journey through (kosher) Israeli cuisine. Packed with delicious, easy to follow recipes, "Cook in Israel" draws on the author's Jewish-Greek heritage and the Middle Eastern and Mediterranean flavors of her Tel Aviv home. Orly has been offering popular cooking classes and culinary tours of Israel since 2009. "The culinary tours are a way to introduce tourists visiting Israel, who are excited by the freshness of the vegetables and fruits here and create a way to bring visitors closer to our food," Orly explains.<br /><br />Filled with 100 (mostly vegetarian) recipes, many with step-by-step photos, cooking from "Cook in Isreal" is like taking a personal class with Orly. Most of the recipes take 30 minutes or less to prepare, making them perfect for weeknight dinners. Recipes for Jewish holidays are included. A former clinical nutritionist, Orly's recipes are healthy, flavorful and easy to prepare. The recipes in the book reflect the way Orly's family cooks and eats and are inspired by her mother and grandmother, the local shuk (market) and by all the cultures that have come to Israel.<br /><br />Given Orly's Greek / Sephardic heritage, it's not surprising to see many dishes with eggplant featured prominently (baba ghanoush, eggplant baladi, Turkish-style eggplant, roasted eggplant, Greek-style eggplant salad, eggplant with Bulgarian cheese, eggplant siniye, etc.). I really appreciated the many creative (and tasty) ways to use this versatile fruit (eggplant is technically a large berry). I also loved the many refreshing salads (raw beet and apple, orange and fennel, cabbage and cranberry salad, carrot and pecan salad, parsley, nuts, and feta cheese salad) and the green shakshuka, which I had not seen before. The book's photography by Katherine Martinelli deserves special mention; all the photographs were shot in Orly's home.<br /><br />I've made several of the recipes in "Cook in Israel" including several salads, a fish recipe, a sweet bread recipe and a cookie recipe. Each recipe is prefaced with a short history of a dish (or a food memory attached to it). Although I love salmon, I'd never tried preparing it at home. After making Orly's salmon baked with mustard and honey (only three ingredients - salmon, mustard and honey), I'm no longer intimidated by cooking fish at home and can't wait to try some of the other recipes like fish with green tahini sauce and the fish kebabs with yellow tahini yogurt sauce.<br /><br />I also made the Bukharan chickpea pastry, and I loved her simple take on the Sephardic mainstay borekas using puff pastry dough (since these are already dairy, I prefer to use French puff pastry made with butter, such as Dufour, instead of Pepperidge Farm, which is pareve). I loved the dairy dishes like baked pasta for Shavuot.<br /><br />I made the chocolate halvah babka and the date and walnut pinwheel cookies from the sweets chapter; the step-by-step photos were a huge help for figuring out how to cut and braid the babka (I'm used to making three-strand challahs, but trying to braid a two-strand rope was trickier!). The date and walnut cookies reminded me of ones my Iraqi students would bring to class; I loved the touch of rosewater and spices in the filling and dough.<br /><br />Naturally, the biggest challenge (depending on your local supermarket) will be sourcing some of the ingredients such as date spread, date honey (silan), halvah, rosewater, etc. called for, but these are mostly found in the sweets chapter and can easily be located online. You can also make your own date spread at home by cooking pitted Medjool dates and a little water until it cooks down to a thick paste, which is what I did when I tried this recipe as I had a surplus of Medjool dates to use up!<br /><br />One additional observation is that like some other Israeli cookbooks I've seen, the amount of a given ingredient may be up to the chef (a recipe will say "diced olives," or "chocolate spread" with no recommended amount), or there are no detailed instructions for a given step ("roast the eggplants under a broiler" with no recommended temp/ time), but most recipes include very simple instructions and uncomplicated ingredient lists that make these perfect for a quick weeknight dinner.<br /><br />This is a wonderful introduction to vegetarian-friendly Sephardic and Israeli cuisine (the book is largely pescetarian / vegetarian with a couple of meat-based recipes); the recipes are appealing, full of fresh herbs and veggies, simple to put together, and there are plenty of tips and step-by-step photos that make "Cook in Israel" perfect for any level of chef. My next goal will be taking one of Orly's "Cook in Israel" cooking classes and tours in Israel!<br /><br />You can find more info on Orly's culinary tours and cooking classes at http://www.cookinisrael.com/<br /><br />(Review copy courtesy of the author)

9659207107

9659207107

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A nostalgic (and delicious!) take on bakes around the globe...

A baker since a young age, Victoria Glass is an expert cake maker and owner of Victoria's Cake Boutique. The author of [[ASIN:184975263X Boutique Wedding Cakes: bake and decorate beautiful cakes at home]], she was featured in a recent retro-themed issue of the UK magazine Baking Heaven and recently released her second cookbook, "Deliciously Vintage."<br /><br />"Deliciously Vintage" rounds up sixty favorite bakes from around the globe, including a wonderful selection of British standards (Jammy Dodgers, rock cakes, fat rascals, Chelsea buns, Bakewell tart, Battenberg cake, puddings) as well as international offerings (Australian Lamingtons, French madeleines, eclairs and clafoutis, South African melktert, Austrian Sachertorte, and many American contributions such as Mississippi mud pie, hummingbird cake, and Boston cream pie). Each recipe has a charming little story that gives background on a particular recipe; I found the British ones particularly amusing with schoolyard humor ("squashed fly cakes" for Eccles cakes, "dead man's arm" for the jelly roll).<br /><br />Divided into biscuits and cookies, small cakes and bakes, large cakes, pastries, and desserts, you'll be sure to find the perfect baked good for any occasion, whether a dainty tea party (madeleines, Florentines, cream buns, lemon drizzle cake), elegant European coffee (Opera cake, Sachertorte, Kugelhopf), to a (children's) birthday party (cute butterfly cakes, PB&J cake, devil's food cake - hot chilis optional, although the chili horns make a particularly devilish touch indeed!). Best of all, ingredients should all be commonly available at your local grocery store.<br /><br />Recipes are given in Imperial and US (volume) measurements; along with ingredients, you will also find a list of all required bakeware at the bottom of the page. I made the Chelsea buns and the Bakewell tart first; the Chelsea buns are much leaner than traditional American cinnamon rolls (also featured in the book), and you can substitute whatever dried fruit you have on hand for the filling. Victoria's instructions are straightforward and easy to follow, with helpful hints throughout (she was also kind enough to write back promptly when I had difficulties with a test recipe).<br /><br />As with other Ryland Peters & Small titles, layout and design deserve a special mention. The book has a delightfully retro feel about it, from the red-and-white trim on the cover and matching endpapers to the old-fashioned china and linens in the photos. Each recipe features a full-color photograph on the facing page, and the background of the page featuring the recipe carries over elements from the staged photo. I love that touch with all their books as it lends a sense of continuity that serves to tie the recipe and its photo together.<br /><br />I loved the wide range of international desserts from the UK, Finland, France, Australia, Austria and the US, and these are simple, down to earth bakes that can be accomplished in a relatively short time. Victoria did a lot of baking with her mother and grandmother as a child, and that love shines through in "Deliciously Vintage;" it's sure to delight bakers of all ages and there is enough variety to keep you baking happily for many months to come!<br /><br />(Review copy courtesy of Ryland Peters & Small)

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The cr&egrave;me de la cr&egrave;me - cow not included!

I recently started making my own cheese with the "[[ASIN:0761177485 One-Hour Cheese: Ricotta, Mozzarella, Ch&egrave;vre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!]]", and was looking to expand my fledgling cheesemaking to cr&egrave;me fraiche and mascarpone...enter "The Creamery Kitchen." My first exposure to "The Creamery Kitchen" came in the latest issue of the UK baking magazine "Baking Heaven Savoury;" I've discovered several great British cookbooks through the magazine, including [[ASIN:0297869388 The Pocket Bakery]].<br /><br />Jenny Linford is a freelance food writer, a member of the Guild of Food Writers and author of fifteen books ranging from cookery books to ingredient guides. Her interest in food stems from living as a child in Singapore and Italy. In "The Creamery Kitchen" she gives both instructions how to make simple dairy products (butter, buttermilk, sour cream, cr&egrave;me fraiche, yogurt, labneh, cream cheese, cottage cheese, ricotta, mascarpone, feta-style cheese) and showcases simple recipes using those products (storebought works just fine if you're in a pinch). There is a brief introduction to "Creating your creamery" and ingredients, although I wish the author gave recommendations on substituting vegetarian rennet tablets for liquid rennet, which is what the recipes here call for (I purchased vegetarian rennet tablets in bulk when I bought One-Hour cheese).<br /><br />Starting with simple yet delicious flavored butters (fennel, caramelized, piquant, fragrant spice, rose, and saffron butters), you'll find a chilled cucumber and mint soup with parmesan crisps that is perfect for a sweltering summer day, elegant beetroot latkes with smoked salmon and cr&egrave;me fraiche, asparagus, pea and labneh salad, not one but two variations of the classic Balkan burek, ricotta and spinach dumplings, cheesecakes, and even spaghetti with gorgonzola, pecan and mascarpone sauce. The recipes are straightforward and come together quickly with impressive results.<br /><br />Most of the recipes are vegetarian with a few meat-based recipes (buttermilk fried chicken, lamb skewers, lamb and asparagus tacos with roasted tomato salsa). I loved the distinctly Middle Eastern flavor in the orange semolina cake and roasted red pepper, pomegranate and sumac raita, lamb skewers with za'atar labneh, and dukkah flatbreads with herbed labneh, and saffron and cardamom labneh with mango. There are also some Italian-inspired gems like the spaghetti with gorgonzola, pecan and mascarpone sauce and ricotta and spinach dumplings with cherry tomato sauce. Dairy-based desserts, including sour cream raisin pie, coeur a la cr&egrave;me with strawberries and passion fruit, yogurt gelato, whisky and raspberry cranachan cheesecakes, and fig and honey ricotta cheesecake, make up the majority of the offerings.<br /><br />As with other Ryland Peters & Small titles, each recipe is lavishly photographed and layout is clear yet compact on matte pages. At certain points in the recipe / instructions, a cursive font is used that is a bit smaller than the regular sans serif font. Measurements are given in both metric and American measurements. British cooking terms/ingredients give American equivalents when possible (clingfilm = plastic wrap, courgette = zucchini, single cream = light cream, etc.).<br /><br />I tried the lemon thyme feta loaf and orange syrup semolina cake, which is basically a revani/basbousa. The lemon thyme feta loaf was tremendously fragrant and moist from the olive oil and zucchini. My one recommendation is taste your feta first if using storebought as it can be tremendously salty. The recipe calls for 1 tsp salt as written, but I included both the salt and feta and found it was a bit too salty for my taste; next time I will cut back on or eliminate the salt entirely. I baked it in my [[ASIN:B0013K97PK Nordic Ware Lemon Loaf]] pan, which makes for a festive appearance (see photo). For the semolina cake, the cr&egrave;me fraiche took the place of the yogurt I normally use, and although the recipe yielded less syrup than I am accustomed to using, the finished cake turned out perfectly moist and froze well, making it a perfect teatime or breakfast snack.. I loved the chilled soups and simple and easy fresh veggie salads like the asparagus, pea and labneh salad and the broad bean, feta and dill salad; perfect when it's too hot to feel like heating up the oven.<br /><br />Overall this is a great first book if you're new to making soft cheeses and dairy products at home; the instructions and recipes are simple and straightforward and most use ingredients that you should already have on hand (except for some of the Middle Eastern spices like sumac, za'atar, and cardamom and some basic cheesemaking supplies like rennet and cheesecloth). I loved the variety of dairy-based Mediterranean/Balkan/Middle Eastern dishes as this is my favorite cuisine, and I love that the preparation is manageable and the recipe yields are small (most main dishes serve 4-6). This is an excellent counterpart to One-Hour Cheese, which focuses on firm cheeses as opposed to creams and soft cheeses, and I will certainly find myself coming back to the "Creamery Kitchen" on a regular basis. If you are interested in learning to make your own cr&egrave;me fraiche, mascarpone, yogurt, cottage cheese, and feta, this is the book for you. And I concur with the reviewer who stated `"...by the end of the book, I was ready to buy my own cow!"<br /><br />(Review copy courtesy of Ryland Peters & Small)

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A fun read, if somewhat predictable

I love food-themed mysteries and have read several series; this was the first I'd heard of Aunty Lee. Set in Singapore, Aunty Lee runs a popular restaurant that serves Peranakan food, a blend of Chinese and Malay/Indonesian dishes. As I was not previously familiar with Singaporean culture or cuisine, the author did a good job at providing enough detail that it was easy to follow along. The descriptions of food were mouthwatering, although I would have liked to see one or two recipes included in the back of the book.<br /><br />As a narrator, Aunty Lee is certainly likeable enough, a harmless-seeming elder who brought to mind a Singaporean Jessica Fletcher. Aunty Lee infiltrates a prayer group and does her own digging into a series of events leading to the deaths of a prominent lawyer and her son; their deaths are blamed on her buah keluak, a chicken dish served with nuts that if not prepared properly, can prove fatal.<br /><br />My main issue with "Aunty Lee's Deadly Specials" was that I had figured out the main plot twist very early into the novel, and was frustrated with how long it seemed to take Aunty Lee to catch on. However, as I enjoyed the cultural elements and descriptions of Peranakan food, I will be sure to pick up the first book in the series for comparison.<br /><br />Verdict: this is a fun beach read, but not one of the best food-themed mystery series I've read (I still stand by "Bruno: Chief of Police" for its wonderful descriptions of food in France's Perigord region!).

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Take your tastebuds on a culinary adventure along the Silk Road

I've been vegetarian for over ten years, and am always looking for creative, healthy ways to spice up my cooking. I've taught students from more than 100 countries, including many from Central Asia (Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan and Turkmenistan) who were eager to share their languages and cuisines with me. However, there are very few cookbooks that focus on this region, even less so from a vegetarian context, so this is one cuisine that remained relatively unknown to me.<br /><br />In "Silk Road Vegetarian," Dahlia Abraham-Klein has compiled over 120 vegetarian, vegan, and gluten-free recipes that serve as an exploration and a celebration of the foods from the Silk Road, from elegant jeweled polos / palaus, curries and dal, Persian kookoos and soups/stews, Bukharian stuffed veggies to shawarma-spiced potatoes, curried veggies, and a wealth of lighter desserts.<br /><br />Along the way, you'll read about Dahlia's culinary pilgrimage and her family's roots in Persia, Afghanistan, Bukhara, India and Israel. The book begins with an excellent and compact illustrated guide to the spice pantry, tips on basic preparation for tofu, legumes, rice and quinoa (with a handy illustrated guide to the various types of rice available and four pages of descriptions and cooking instructions), an excellent guide to food preservation via freezing (which I have not seen in other cookbooks) that gives a step-by-step overview of various cooking and storing methods that will allow you to make the most of an abundance of seasonal produce (or leftovers from your CSA box).<br /><br />You'll find quick and basic staples like hummus, tahini, harissa, za'atar, and chutney, light appetizers including stuffed grape leaves, kookoo (herb frittata), Sephardic leek patties, and an amazing Indian red lentil falafel (especially since I am not normally a fan of either lentils OR falafel!). There are many fresh salads like orange and fennel, minted beet salad, curried spinach salad with apples and grapes, and roasted veggies (I particularly enjoyed the roasted carrots with feta and parsley, which I made with rainbow carrots and sheep's milk feta).<br /><br />Curries and hearty stews tend to dominate the main dishes, including curried lentil burgers, chickpea and lentil curries. I really enjoyed the Afghan squash goulash and Afghan risoto; Afghan cooking is relatively unknown to me. As I am a huge fan of rice dishes (and frequently serve them as a main meal), I really appreciated the wide range of polos (shirin polo, with jewel-like dried orange strips, adas polo with apricots and caramelized onions) and Bukharian pilafs. The quick and easy veggie sides are the perfect way to round out a meal.<br /><br />The chapter on desserts offers many lighter (mostly vegan) options, including several rice puddings, parfaits, quick breads, and fruit-based desserts (I tried the orange blossom date balls and they were a hit). Those who are on a gluten-free diet will also appreciate that all the baked goods are also GF, including buckwheat hamentaschen, cinnamon apple cake, and berry-almond coconut scones.<br /><br />The instructions are clear (and the font thankfully large / dark enough to read easily from a cookbook holder) and the ingredients should be commonly available at your supermarket (despite the many Persian and Central Asian recipes, Dahlia uses commonly available substitutes - cranberries for barberries, for example, although you will find one that calls for limoo Omani - dried limes). Gorgeous full-color photos illustrate about half of the recipes. There are step-by-step photos for some of the techniques, making "Silk Road Vegetarian" approachable by any level of cook.<br /><br />"Silk Road Vegetarian" has given me many new quick and healthy recipes that can be assembled even on a hectic weeknight, and the exotic spices will transport your taste buds. I loved the section on preserving and freezing fruits and veggies, as all too often I found myself throwing away perfectly good produce. This is a perfect cookbook for one who is new to vegetarian / vegan cooking as the clear instructions (particularly for washing and soaking the various types of rice and the guide to preserving fruits and veggies) and step-by-step photos make it easy to follow along.<br /><br />(Review copy courtesy of the author)

0804843376

0804843376

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All-in-one stop for glorious Mediterranean mezze, meals and desserts, with plenty of regional variation

Mediterranean food has long appealed to me for several reasons; as a light eater, I prefer the mezze / tapas tradition of grazing from several small dishes versus a large sit-down meal, the emphasis on fresh seasonal produce with simple, uncomplicated flavors to allow the fruits and veggies to shine through, and the fact that so many wonderful dips, spreads, salads, and main dishes are vegetarian-friendly.<br /><br />DK's "Mediterranean Cookbook" provides readers with the tools to master more than 300 authentic recipes from the Greek Islands, Spain, Provence, northern Africa, and the Middle East. Recipes are structured by type of food, rather than country of origin, and feature spreads showcase the iconic foods of key regions such as Provence and Tuscany. In typical DK fashion (I own several of their Eyewitness travel guides for Spain, Italy, and Japan), lush photography assists readers in their journey to prepare meals with confidence. Marie-Pierre Moine provides recipes from France and Turkey, While Elisabeth Luard and Ghillie Basan contribute delicious recipes from the western Mediterranean and the Middle East. (I own several of Ms. Basan's other titles on Middle Eastern and North African cooking, including [[ASIN:1849754322 Vegetarian Tagines & Cous Cous: 65 Delicious Recipes for Moroccan One Pot Cooking]], so was happy to see her name as a contributor here).<br /><br />Beginning appropriately enough with mezze, tapas and antipasti, you'll find a wealth of new and familiar favorites like tapenade, canap&eacute;s a la brousse et aux figues (goat cheese, lavender honey, and figs on a toasted baguette), pasteis de bacalhau, hummus and baba ganoush, stuffed grape leaves, and Moroccan fish cakes.<br /><br />As eggs are one of my favorite foods, I really appreciated the eggs chapter, which features such gems as ouefs mimosa a la nicoise (hard-boiled eggs stuffed with black olive tapenade, aioli, lemon zest and topped with anchovy fillets), beid bi tom, uovo alla sarda (eggs in the style of stuffed sardines), shakshouka, piperade, tortilla de primavera and tortilla de habas from Spain, Turkish cilbir, and the pastry-based dishes avga tiropita and brik with eggs.<br /><br />The seafood chapter deserves a special mention for its wonderful whole fish preparations, tajines, bacalao, kebobs and of course that iconic Spanish dish paella, here with handy step-by-step photos. Spanish fabada, cocideo madrileno, and cassoulet are just the ticket for cold winter days. There are some real showstoppers like pato amb peras (duck with glazed pears) for fancier dinner parties. Pizzas, spanakopita, lahma bi ajeen, and bstilla make wonderful portable snacks or delightful nibbles on the patio or terrace.<br /><br />I tried the hortapitta recipe, and found I could have done with a few more instructions; the spanakopita recipe specified the size of the phyllo sheets, while the hortapitta recipe simply said "10 oz. package of phyllo dough." Also, the spanakopita recipe called for a 9 x 12 pan, while the hortapitta recipe simply said "brush a baking sheet with a little melted butter and layer in two-thirds of the phyllo sheets." I found this a little too vague and wasn't sure about the size of the pan (this is only supposed to serve four), so I had to cut down the phyllo sheets to fit. Another step I found odd between the two recipes was the spanakopita called for preparing the filling first, then assembling, while the hortapitta recipe has you begin to layer the phyllo in the pan then prepare the filling, which takes a good 10-15 minutes, allowing the phyllo to dry out. I decided to assemble mine right before baking instead. I loved the flavor of the filling, but had miscalculated the amount of phyllo (it would be helpful if it listed the phyllo sheet size / number of sheets / suggested baking pan size). Other recipes had clearer instructions; I loved the sigari boregi, panzerotti, and empanadillas de atun.<br /><br />I also loved some of the unique salads and vegetable preparations such as the Sicilian orange salad, patlican salatasi, and mahshi felfel. The tomatoes deserve special mention, especially the tomates a la provencale and tomates confites. As I am primarily a baker, the fatayer bi zahtar, khubz bil hummus, fougasse aux olives, crostini napolitana were wonderful and easy enough to be in frequent rotation.<br /><br />To end your Mediterranean meal or tapas party on a sweet note are a variety of fruit-based desserts, including amaretti-stuffed peaches, Moroccan orange salad, membrillo, and pears poached in Marsala. You'll also find Middle Eastern puddings, flan, cheesecake, a showstopping cassata gelato from Sicily, and an intriguing pine nut - candied fruit tart from Provence. The Galician favorite pastel de Santiago makes an appearance, as do Tuscan chestnut flour cake, Sicilian cannoli, and the gorgeous (and delicious) Moroccan m'hanncha and Greek baklava.<br /><br />From the book's attractive "tiled" cover featuring typical Mediterranean fruits and veggies to the gorgeous photography of ingredients and feature spreads on spotlight cuisine (Tuscany, Greece, Lebanon, Morocco, Spain, Sicily, Provence, Turkey), you are sure to find many dishes to fall in love with whether this is your first Mediterranean cookbook or you are a seasoned pro. The many helpful photos and sidebars on Mediterranean ingredients and step-by-step photos for some of the more complicated dishes make this a great choice for new cooks, although you may need to refer back to similar recipes for more guidance as previously mentioned.<br /><br />DK's "Mediterranean Cookbook" is quickly becoming my go-to for Mediterranean dishes from appetizers to dessert without having to reach for individual cookbooks focusing on specific countries or ingredients; you'll find enough variety to keep you happily experimenting for months to come!<br /><br />(Thank you to DK for the review copy!)

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1465417613

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Cooking from the heart Gujarati-style

Prashad is an Indian vegetarian restaurant in West Yorkshire that was named Best Restaurant by no less than Gordon Ramsay. The word "Prashad" means "sacred offering" and refers to religious food offerings left at temples. Amazon happened to recommend Prashad to me as I was looking at other UK-authored vegetarian cookbooks. I was instantly intrigued, as I am quite familiar with Mediterranean and Middle Eastern vegetarian cuisine, but Indian cuisine is relatively unknown to me other than some Indian restaurant standards like tikka masala and saag paneer. I've been vegetarian for over ten years and am always on the lookout for new dishes to add to my repertoire, and "Prashad" opened my eyes (and my spice cupboard!) to the myriad of flavors and textures in Gujarati cuisine and introduced me to new ways of cooking that will make it into my regular rotation, particularly how to make masalas and tarkas (heating spices in hot oil). Gujarati cuisine is also very vegetarian-friendly as it is strongly influenced by Jain vegetarianism and traditional Hinduism.<br /><br />I reached out to Prashad through Facebook and the restaurant was kind enough to send out an autographed review copy from the UK. The book is written by matriarch Kaushy (her son Bobby is the current owner and manager of the restaurant). Kaushy's four simple rules (fresh and fantastic, prepare, relax, and cook with love) and clear instructions make this flavorful vegetarian cuisine accessible to any level of cook. As many of the cooking utensils and ingredients were new to me, I particularly appreciated the illustrated guide to ingredients and utensils and the several pages of practical points, top tips and how to (roasting seeds, stopping eggplant from oxidizing, stopping dhal from foaming over, preventing tarka spices from burning, balancing spicy foods, etc.) Sharing extra food with friends and neighbors ("vakti vevar") is also an important step to creating community bonds in Gujarati culture. The several sample menus in the back will allow you to create an authentic Gujarati feast for family and friends with plenty to share!<br /><br />As this is a UK cookbook, recipes are in metric / temperatures in Celsius, but as I frequently cook using metric, this is no issue as long as you have a good kitchen scale. Many of the starters / appetizers are fried, but Kaushy also provides instructions for baking them for a lower-fat alternative, which I greatly appreciated as I try to avoid fried foods. You will also find variations that will add extra mileage, and serving suggestions on what to pair each recipe with (I liked that the page numbers were provided for quick reference and tabbed those so I could quickly flip back and forth between the two). Beautiful full-color photos on matte paper and colorful illustrations of elephants and geometric prints give a much-needed splash of color and makes the pages "pop". At the back of the book is a guide of Kaushy's suggested brands, although most may only be available in the UK or online (the only commercial brand I saw near me was Deep). The clear step-by-step instructions with helpful visual and auditory cues ("when the mustard seeds begin to pop, turn the heat to low") make you feel as though Kaushy is standing next to you guiding you; Kaushy also gives cooking classes at The Cooking School at Dean Clough Mills, which I would love to attend.<br /><br />I also loved the sample menus for special occasion feasts, weekend dinner party, and three sample quick midweek suppers. This section is particularly well-suited for new cooks, as Kaushy gives timing instructions for each step of the dinner so all the dishes are ready at the same time. This is extremely helpful and something which is frequently left out of other cookbooks.<br /><br />The most difficult challenge will undoubtedly be finding the fresh Indian vegetables, pulses, and specialty flour blends locally; even with an Indian and Middle Eastern grocery store at my disposal, I was unable to source some of the more "exotic" ingredients like colocasia leaves, hyacinth beans, and bottle gourd, but found enough staples to make several of the dishes that caught my eye, including the pethis (garlic-coconut filled potato balls), handvo (seed topped lentil cake), paneer tikka (with homemade paneer that I added curry powder to from [[ASIN:0761177485 One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!]]), ferar bataka (ginger-chili peanuts and potatoes), and chole. Some of the dishes like chole come together quickly, while others like the handvo require time for prep (the dough must ferment at least 12 hours). There is also a chapter on rice dishes and breads that includes many Gujarati staples such as rotli, bhakri, juvar na rotla, paratha, puri and bathura.<br /><br />I have a notorious sweet tooth and am quite familiar with Middle Eastern desserts like baklava and basbousa and some Indian desserts like gulab jamun, but loved the carrot pudding, dhud pak (cardamom, almond and pistachio rice pudding) and mava lapsi (spiced fruit, nut, and cracked wheat pudding, which reminded me of the Ukrainian kutya) from Prashad. I enjoyed trying out some of the accompanying dishes like imli chutney; tamarind is easy to find in my town both fresh and dried, and I loved the tangy sweet-sour-spicy kick this gave to dishes. I am particularly fond of chutneys and pickles, which had always intimidated me before (I will admit to buying commercial chutney, which always seemed lacking or too sweet). I can't wait to try the murabho (cinnamon and cardamom-infused sweet mango pickle) as mangoes are plentiful in my city; I use piloncillo in place of jaggery as it is much easier to come by in my neck of the woods.<br /><br />Pleasing to the eyes and stomach, Prashad opened up a whole new world of flavors and cooking techniques from Gujarati cuisine; a second Prashad cookbook is currently in the works, and based on the fabulous recipes and cultural tidbits in the first book, it will be on my must-buy list!<br /><br />(Thank you to Kaushy, Bobby, and the Prashad staff for the review copy and I hope to visit you in Drighlington one day!)

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A beautiful compilation of Thai cooking and culture

Jean-Pierre Gabriel spent three years traveling through every region of Thailand visiting homes, markets and restaurants, sampling dishes from every corner and collecting recipes along the way. The result is a collection of 500 easy-to-follow recipes and 200 breathtaking images of Thailand's landscape, people, and food. The scope of the book is truly impressive; hundreds of Thai cooks contributed recipes (you'll find the list of contributors in the back) and all regions of Thailand are represented. Most Thai cookbooks marketed to American audiences seem to focus on well-known dishes like pad Thai that are on American Thai restaurant menus; here you'll find insect-based dishes from Thailand's Northeast (Issan), where ingredients such as bamboo caterpillars, house crickets, and giant water bugs are foraged, pork dishes from Northern Thailand (including many sausage-based dishes), desserts from Central Thailand, seafood from Eastern Thailand, and Indian-influenced / Muslim dishes from Southern Thailand.<br /><br />The book begins with a series of essays that explore the history of Thailand's regions and cuisine and includes chapters on snacks and drinks, salads and soups, curries, stir fries, rice and noodles, grilled and fried dishes, desserts and more. Each recipe includes the dish's name in Thai (no English transliteration), the region, preparation time and cooking time. Measurements are given in imperial, weight, and metric, with British terms in parentheses where applicable. There are generally two recipes to a page (four to a spread). Throughout the chapters, gorgeous matte photos of Thai landscapes, markets, ingredients and people give a comprehensive view at the diversity and natural abundance of Thailand. Staged photos of raw ingredients are like miniature artworks.<br /><br />Thai cuisine is based on several principles, the most important being the four fundamental taste areas: spicy, sweet, sour, and salty. Two of the fundamental cooking methods, steaming and stir frying in a wok, are inherited from the Chinese. A nonstick wok is bet for stir-frying rice or noodle dishes, while stainless steel or cast-iron woks are more suitable for stir-frying fish, meat or vegetables. I was fascinated to learn of the history of various fried rice dishes; the few times I'd seen them on the menu in Thai restaurants, I assumed it was an attempt to cater to Chinese food enthusiasts, but fried rice a long history in Thailand, and you'll find many complex and delicious variations here: seafood fried rice (shrimp paste fried rice with sweet pork, crab fried rice), Thai pork fried rice with fried eggs, fried rice with pineapple, etc. I also loved the noodle dishes like fried noodles in coconut milk with shrimp, which has a tart element from tamarind sauce, sweetness from coconut milk and palm sugar, and heat from chilies.<br /><br />There is an extensive collection of curry dishes, which introduced me to a whole new range of Thai cooking including fish curry in banana leaf (luckily our Central Market always carries fresh banana leaves), roasted duck curry, coconut milk curries, and mango curry. Seafood is also amply represented, with many seafood curries along with grilled, fried, and stir-fried fish and crab dishes.<br /><br />I have an infamous sweet tooth, and the only Thai dessert I was familiar with before "Thailand: The Cookbook" was sticky rice and mangoes, but I was fascinated to learn of the candied fruits and vegetables that reminded me of Mexico (pumpkin in syrup, sweet potato in ginger syrup, candied sugar palm fruit), steamed puddings, and bean-based desserts (mung bean porridge with coconut milk, colorful mung bean noodles in coconut milk, mung bean puddings and custards). Not surprisingly, fruit plays a starring role, particularly bananas and coconut.<br /><br />The final chapter is a list of guest chefs from Thai restaurants in Sydney (Sailors Thai, Chat Thai), New York (Kin Shop, Uncle Boons), London (Rosa's Thai Café), and Bangkok (Bo.lan, Kiin Kiin) and their selected recipes.<br /><br />The most challenging aspect will be finding the fresh (and staple) ingredients called for in many of the regional recipes (pandan leaves, sugar palm fruits, durian, tiger grass leaves, pork floss, dried buffalo skin, some seafood, frog, and fresh insects (crickets, ants, ant eggs, giant water bug eggs). There is no list of suggested online (or local) Thai markets, and no substitutions suggested in the ingredients (although you will find suggested substitutions in the glossary for select ingredients). For this reason, I will not be able to make many of the more "authentic" recipes, but there are still plenty that I can try with my limited range of Thai ingredients that I can purchase locally (lemongrass, Thai chilies, tamarind, kaffir lime leaves, banana leaves, fish sauce).<br /><br />Overall, "Thailand: The Cookbook" is a labor of love and a beautiful travelogue that will introduce you (or take you back to) Thailand's rich cultural and culinary diversity. The staggering number of recipes is sure to feature something for everyone and provides plenty of variety to keep you experimenting happily for many months (if not years) to come. The book itself is gorgeous, starting with the gold-embossed fabric cover and extending through the book's design, including intricate geometric designs that mark each particular chapter in the Table of Contents. Whether you are already familiar with Thai cuisine or are looking for an approachable introduction, "Thailand: The Cookbook" deserves a place on your cookbook shelf.<br /><br />(Review copy courtesy of Phaidon)

071486529X

071486529X

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Some tasty ideas and lots of international influence, but some curious omissions as well

I'm fairly new to gluten-free (GF) cooking and baking, although I've checked out several GF cookbooks from the library the last couple of years. I recently entered the world of GF baking with [[ASIN:1615190864 Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen]], which served as an excellent primer for why GF flours and doughs react differently than their gluten-containing counterparts. I also learned how to create my own GF all-purpose mix using the recommended [[ASIN:B000216O16 Authentic Foods Superfine White Rice Flour - 3lb]] and [[ASIN:B00021639Y Authentic Foods Gluten Free Brown Rice Flour Superfine -- 3 lbs]]; I was surprised to see that Authentic Foods was not one of the reviewed/featured flour brands in the America's Test Kitchen book as they have received many excellent reviews from GF bakers. Naturally, I jumped at the chance of reviewing the "How Can It Be Gluten-Free Cookbook" as I am a fan of America's Test Kitchen and was looking for ideas for more gluten-free vegetarian dishes ([[ASIN:1557885109 The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes]] is also a great book).<br /><br />The book starts off with brief overviews of the science of gluten, strategies for replacing wheat flour, a handy baking troubleshooting guide, choosing (or making) a GF all-purpose blend, a taste test of commercial GF flour blends, ATK's recipe for their all-purpose blend (unlike "Nosh on This," ATK uses the addition of nonfat milk powder to aid in browning, along with potato and tapioca starch), how to measure GF flours (they recommend weighing rather than volume), the use of binders, substitutions, and the gluten-free pantry, including reviews of commercial GF sandwich bread (seven of the eight received "recommended with reservations" or "not recommended") and gluten-free pastas; not surprisingly, the corn spaghetti and pasta scored the lowest. I liked their tip that rice noodles should NOT be cooked according to package instructions as they will fall apart; instead, it is recommended to soak them under very hot tap water for 20-45 minutes depending on the type of noodle. And be careful when purchasing soba, as not all soba is 100% buckwheat but may contain a mix of flours (I use [[ASIN:B005P0WMJ2 Eden Foods - Buckwheat Soba Pasta - 8 oz.]]). I also appreciated the in-depth guide (with photos) on the various types of whole grains, including rice as well as buckwheat, oat groats, millet and quinoa. Several methods are given for cooking grains: the pasta method, absorption method, and pilaf method. A chart explains which cooking methods are suited to which grains.<br /><br />Beginning with breakfast, you'll find fluffy GF pancakes, waffles, crepes, quick breads, muffins, and coffee cake. I loved their quick method for steel-cut oats; because of the long cooking time, I never make them on weekdays, but here you boil the water, add the oats and let sit overnight. The next morning, you add additional liquid (milk, water, or juice depending on the variation) and reheat for 5-6 minutes. I tried several of the grain salads, including the wild rice pilaf with pecans and cranberries and the oat berry pilaf with walnuts and gorgonzola. I really enjoyed the blend of flavors and textures, especially the oat berry pilaf. I want to try the quinoa patties with spinach and sun-dried tomatoes at a later date as those also look promising.<br /><br />Huge bonus points for including a chapter on making fresh GF pasta; this is the first GF cookbook I've seen that actually walks you through the steps, run the dough through your pasta machine and cut/shape your dough. I wasn't as impressed with the small variety of pasta sauces to go with commercial GF pasta (ATK's top pick was Jovial Brand) and would recommend [[ASIN:0936184582 Italian Classics (Best Recipe)]] instead. I loved the Asian-inspired noodle dishes like soba noodles with roasted eggplant and spicy basil noodles with crispy tofu.<br /><br />The breads chapter makes the curious omission of not mentioning that gluten-free bread pans do exist; King Arthur Flour sells one made by USA Pan that is essentially a [[ASIN:B001TO3CN8 USA Pans 9 x 4 x 4 Inch Pullman, Aluminized Steel with Americoat]] minus lid. Gluten-free loaves need more support while baking, so a tall, narrow pan is better suited to this than a traditional loaf pan. Instead, ATK recommends the fussy process of making a foil collar similar to a souffle. I was pleased to see more international influences in the form of Soca (chickpea crepes from Southern France), arepas, pupusas, and pao de queijo.<br /><br />The desserts chapters deserve special mention for their inclusion of elegant tarts (Nutella, Lemon, Rustic Walnut), gratins, pavlovas, and cakes. At the very back is a conversions and equivalencies chart and a weight-to-volume equivalencies for GF flours.<br /><br />Overall, "How Can It Be Gluten-Free" sticks to ATK's standard format of lavishly illustrated product reviews, an ample description of why a given recipe works (and the food science behind it), and several variations for most dishes. I did find that there were far fewer bakeware recommendations (like the curious omission of the gluten-free loaf pan, or their take on whether silicone bakeware would work well for GF muffins, etc.). Each baked good comes with a handy chart with substitution instructions for commercial GF blends by Bob's Red Mill GF All-Purpose Blend and King Arthur Gluten-Free Multi-Purpose Flour, which is very handy if that's all you have on hand and time is short. There are plenty of variations (and international influences) to keep you happily experimenting for weeks (or months) to come. This is certainly a book I will find myself using on a regular basis, particularly for the many great meatless options, and a worthy addition to your gluten-free kitchen.

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A great entry into the world of homestyle Middle Eastern cooking that is perfect for any level of home cook!

When Faith Gorsky married her husband in the Middle East, she was introduced to a cultural and culinary world that would forever change how she experienced food and cooking. After her wedding, Faith spent six months in the Middle East and had the opportunity to learn traditional Middle Eastern dishes from her Syrian mother-in-law. During these cooking lessons, she faced language barriers and the lack of standardized measurements ("a small coffee cup of rice" or "some milk"), but eventually mastered several basic recipes and techniques and started cooking for the extended family.<br /><br />Faith started her blog "An Edible Mosaic" in 2009 as a place to encourage experimentation in the kitchen and to share the wealth of information she had learned about Middle Eastern cuisine, making what were traditionally orally-transmitted recipes into attainable recipes that American home cooks could attempt. "An Edible Mosaic," like her blog of the same name, is a collection of these homestyle Middle Eastern (particularly Syrian) dishes. One important note is that "An Edible Mosaic" (the cookbook) focuses solely on Middle Eastern cuisine, while "An Edible Mosaic" the blog includes a range of international influences. If you're looking for some of Faith's other recipes, you won't find them here. Also, many of these recipes are new to the cookbook and have not been previously featured on the blog.<br /><br />Because the book is written from a Syrian perspective, the names of some dishes may be different from the ones you are used to seeing in Middle Eastern cookbooks or restaurants (shakshouka is listed as "juzmuz," basbousa = "harissa," etc.). A handy list of Middle Eastern grocery stores (and websites) will allow you to stock up on supplies like apricot leather, cardamom pods, dried limes, mastic, and flower waters that may be difficult to find locally.<br /><br />Gorgeous color photos illustrate every page, starting with basic cooking tools and ingredients (the photos of making perfect rice and how to hollow out veggies were particularly helpful), and draw you into the stories behind each recipe. Each chapter features distinctive borders printed with colorful Middle Eastern tiles. I loved the staging of the photos as each photo includes a uniquely Middle Eastern touch, from gold-embroidered runners to dainty fenajeen (demitasse cups).<br /><br />The book is a miracle of compactness, managing to fit nine lavishly illustrated chapters into only 144 pages. A basic section on cooking tips and techniques introduces sidebars on basic cooking tips as well as putting together maza platters and coffee the Middle Eastern way. Basic cooking tools are also explored, including some that are likely less familiar to American audiences (ma'amoul molds, della, hafara). There's a buyer's guide to Middle Eastern ingredients and several basic recipes (clotted cream, taratoor, basic savory pie dough, scented sugar syrup, basic spice mixes) before launching into breads and pies, which includes Middle Eastern flatbreads, sesame seed breads, spiced meat flat pies, and spinach turnovers. The salads chapter gave me many quick and tasty new additions to my maza, including chickpea salad with lemony mint salad dressing, colorful cabbage salad with lemony mint salad dressing, beet salad with tahini dressing (I love beets and tahini in all shapes and forms, and had never thought to combine the two before!), and standards like Middle Eastern salad, tabbouleh, and fattoush.<br /><br />Vegetarians will find much to enjoy in the salads chapter and the vegetable and rice side dishes, including the herbed potato salad, fried cauliflower with sesame parley sauce, saffron rice with golden raisins and pine nuts, and the many appetizers (zucchini fritters, juzmuz (shakshouka), herbed omelets, spiced cheese balls, vegetarian stuffed grape leaves. Protein can be found in the form of foul mudammas, hummus, tissiyeh, and falafel. I particularly enjoyed the lentil and bulgur pilaf with caramelized onions.<br /><br />Meat-based classics like kibbeh (including a recipe for raw kibbeh), shwarma, kabsa, and sheesh taouk are also represented, as is seafood. One of my favorite discoveries was the shrimp in aromatic tomato sauce, which was spiced with cumin, coriander, cardamom, cloves, cinnamon and paprika, which complemented its suggested accompaniment of saffron rice with golden raisins and pine nuts.<br /><br />I found the desserts chapter a particular delight, as I've long appreciated the Middle Eastern desserts that my students from the Gulf would bring to go along with Saudi coffee. There's a very helpful illustrated guide to ma'amoul (date-filled cookies traditionally shaped with a wooden mold; one of my Iraqi students introduced me to these), and several variations on puddings (the gorgeous layered apricot and milk pudding makes a stunning finale to any meal). I have a basbousa/harissa recipe from Australia that I normally use that calls for copious amounts of melted butter and yogurt, but Faith's version made with milk was every bit as moist (and no doubt healthier). I also followed her direction to put the harissa under the broiler to brown the top; that's the one step I was never able to get right in the past, and it came out looking every bit as gorgeous as the cookbook photo (see photo).<br /><br />As Faith says in the introduction, her goal for "An Edible Mosaic" was to introduce home cooks to traditional Middle Eastern recipes that are delicious and attainable as well as to teach a bit of Middle Eastern culture along with the cuisine as the two are so closely intertwined. Even if you already have other Middle Eastern cookbooks, you'll be sure to find new and memorable recipes here (most of my Mediterranean / Middle Eastern cookbooks focus on Lebanon, Turkey, and Saudi Arabia, so some of the Syrian dishes were new to me). Overall, "An Edible Mosaic" is a great entry into the world of homestyle Middle Eastern cooking that is perfect for any level of home cook!<br /><br />(Review copy courtesy of Tuttle Publishing - thank you!)

0804842760

0804842760

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A vegetarian taste of Morocco that's sure to delight!

Ghillie Basan, author of several cookbooks on Turkish and Middle Eastern cuisine including [[ASIN:1848859848 Classic Turkish Cooking]] and [[ASIN:1845979486 Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking]], offers up a vegetarian (mostly vegan) Moroccan feast in "Vegetarian Tagines & Couscous." Although at first glance this would appear to be a slim volume (65 recipes total), "Vegetarian Tagines & Couscous" is a wonderful all-in-one source for Moroccan pantry staples, light mezze and appetizers, creative ways to make the most of seasonal vegetables and produce, and wonderful couscous and fruit salads that are welcome any time of year. The ingredients and instructions are clearly laid out, and most ingredients should be readily available at your local supermarket. Most of the recipes can be easily made vegan by swapping out agave for honey, using olive oil in place of butter, or by omitting the cheese and eggs (there are relatively few recipes that call for either).<br /><br />Beginning with essential recipes such as preserved lemons, smen, harissa, chermoula, and ras el hanout, the book offers a diverse selection of light appetizers including cracked green olives and cardamom and harissa, crudités with red chilli dukkah dip, filo fingers stuffed with feta, olives, and preserved lemon, smoked aubergine and yogurt dip with harissa, and strained yogurt and cucumber dip with rose petals. There are also several flavor-infused soups like creamy pumpkin soup with ginger and chilli honey and chilled almond and garlic soup.<br /><br />The included tagines (both light and hearty) offer a wide range of preparations of vegetables and legumes including the wonderful tagine of artichokes, broad beans, apricots and almonds, onion, olive, and egg tagine with zahtar, and tagine of spicy roasted pumpkin wedges with lime. There are also a number of fruit tagines including the tagine of roasted pear with figs, walnuts and cardamom, stuffed prune tagine with walnuts and rosewater, and pumpkin, apple, and sultana tagine with chermoula, that are a wonderful way to braise fruit to a soft, creamy consistency. I enjoyed the stuffed prune tagine with its spiced wine reduction over Greek yogurt in the mornings!<br /><br />The cooking instructions for the several couscous dishes yield a light, fluffy couscous unlike the "typical" American boxed couscous. True Moroccan couscous is made fresh and is slowly steamed and fluffed until light and airy. The couscous recipes here are a compromise between the two methods, yielding light, fluffy couscous without the long time steaming, fluffing, adding liquid and repeating. Ghillie has you first soak the couscous in warm water, then fluff the grains with a fork to separate, rub oil into the grains using your fingers, then aerate before baking to heat through. I attempted the couscous with dried fruit and nuts and it turned out every bit as beautiful (and delicious) as the cover photo! You'll also find the traditional couscous with seven vegetables as well as a saffron couscous with roasted coconut and pistachios, couscous with hot apricot chutney and halloumi (the recipe for the homemade chutney is worth the cost of the book alone!), and harissa couscous with pine nuts and fried eggs.<br /><br />One important word of caution is that your type of tagine and stovetop may result in many of these being prepared in a dish other than a tagine as many of the tagines are cooked on the stovetop versus oven; I have a ceramic stovetop and two clay tagines and was advised not to use clay/terra cotta tagines even with a heat diffuser, so for the many stovetop preparations I used my 4.5-quart Staub Dutch oven instead. If you have a Staub or Le Creuset cast iron tagine, then you should be fine using them directly on a ceramic stovetop.<br /><br />One of my favorite parts (and a wonderful way to close out a meal) is the gorgeous fruit salads; I made the orange and date salad with chillies and preserved lemon and grapefruit and pomegranate salad with rosewater (see photo); these quickly became favorites and I make them at least every other week now. They are easy to put together and the flavors work wonderfully together, not to mention the striking presentation (I like to fan out the orange segments into a star shape). The contrast between sweet and tart (the preserved lemons), or fruity and floral, serves to balance out spicier dishes or as an anytime treat. Several basic jams and pickle recipes are also included (tomato jam with cinnamon and roasted sesame seeds, lemon, coriander and mint jam, pickled pears with saffron and cinnamon, date relish, and pickled red chillies and purple turnips).<br /><br />The book's graphic layout and photography by Steve Painter is also stunning, featuring vibrant piles of spices, silks, and gorgeous tilework interspersed throughout. There are full-page, full-color photos for nearly every finished dish.<br /><br />I find myself turning to "Vegetarian Tagines & Couscous" frequently for the many creative, delicious takes on traditional Moroccan stews; there is plenty of variety to keep you experimenting happily for many weeks or months to come!<br /><br />(review copy courtesy of Ryland Peters & Small)

1849754322

1849754322

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The secret to great buns...

Has finally been demystified in the lighthearted (and uber-delicious) "The Book of Buns" by Jane Mason, the author of [[ASIN:1849752575 All You Knead Is Bread: Over 50 Recipes from Around the World to Bake & Share]]. Hint: it's not the gym. From page 9: "If you want firm buns, go to the gym. The joy of buns is the fluffy, soft squishiness of them." And the book's dedication: "To Enrique who loves my buns."<br /><br />Containing over 50 recipes for various types of sweet and savory buns from (virtually) every corner of the globe, you'll be sure to make several tasty new discoveries that will make their way into your regular baking rotation. Not surprisingly, many of the recipes are European; hot cross buns, saffron buns, Chelsea buns and Lincolnshire plum buns from the UK, numerous sweet buns from Switzerland, Norway, Hungary, and Armenia, pirozhki and bublik from Eastern Europe, and plenty of crusty German rolls to round things out. Latin America is also well represented, with recipes from Mexico, Peru, Uruguay, and El Salvador. The Middle East/ Africa offers numerous buns such as ka'ak (Syria), khubza bil ashab (Libya), khubz mahala and bun muska (Iran), khubz mbassis (Tunisia), meloui (Morocco), and shubbak el-habayeb (Iraq). You'll also find Montreal-style bagels and monkey bread from North America. There is truly something for everyone represented here!<br /><br />Ingredients (both metric and volume) and instructions are very clearly laid out, and a helpful guide to ingredients, working with dough, and basic shaping and filling techniques will get you started on the right foot. Each recipe is illustrated with a photo of the finished bun, and many feature numbered step-by-step photos as well, which are tremendously helpful for the more involved recipes. All of these recipes freeze well and can be reheated quickly in the microwave or oven.<br /><br />The first recipe I tried was the Lebanese sfoof, a beautiful yellow bun twisted into elegant rings and sprinkled with chopped pistachios. The addition of mahlab, anise seeds, and orange blossom water give these a delicate spice; due to the 30 minutes of hand kneading, they are moist and fluffy and go excellently with Turkish coffee.<br /><br />The second recipe I tried was the bastounakia (literally "salt sticks,") a sourdough-ish Greek breadstick made with plenty of chopped fresh rosemary. I also brushed mine with [[ASIN:B004HIZ7HW Amoretti Premium Organic Extra Virgin finishing Olive Oil Infused with the Natural Flavor & Aroma of Kalamata Olives - 500ml Bottle]] and Cornish sea salt that took these over the top. These would pair well with any salad or soup.<br /><br />The third recipe I tried as the dolce Milanese, a sweet layered bun filled with a pound of raisins (I threw together the remnants of my dried fruit, so mine was a mix of currants, golden raisins, and regular raisins). I should have done a better job draining the raisins (including patting them off with paper towels), because I found the dough unpleasantly wet to work with during the several rounds of folding in the fruit. However, the final bread was moist and flaky (if a little heavy from all the fruit!) and froze well.<br /><br />I also made several of the Asian-inspired recipes including the coconut buns from China (you will also find several variations on Chinese steamed dumplings) and Japanese anpan. Having lived in Japan, I am addicted to anpan and other sweet buns (red beans, green tea, and red bean paste are frequent ingredients in Japanese pastry), and enjoyed making my own at home. I have bookmarked numerous other recipes to try, including the amazing Bulgarian layered cheese bread tootmanik s gotovo testo, masala buns from India, Moroccan krachel, and South African chocolate sticks.<br /><br />Some general observations: I baked all my buns on a Silpat, and I turned down the heat quite a bit from what was recommended (I tend to bake most of my breads at 350, and perhaps a few minutes at 375 to brown; many of the buns here call for temps as high as 400-425). Also, the author tends to use a lot of salt; I am sensitive to salt, so I cut the recommended amount in half. The bastounakia calls for 2 - 2.5 tsp. for only 16 breadsticks, for example. There is no salt in the dough for this particular recipe, so I went with a light hand when sprinkling the breadsticks. You can also use sourdough in place of yeast; the author gives detailed recommendations for substituting rye- and wheat-based starters for the yeast.<br /><br />One great bonus is the fact that you will develop the arms of a stevedore after hand-kneading all these doughs; I'm a firm believer in hand-kneading over a stand mixer as it gives you a much better "feel" for when the dough is ready. It is also a great workout for your arms!<br /><br />Overall, "The Book of Buns" is a great way to try out sweet and savory bread recipes from around the world in a portable (and freezable!) format. There is plenty of variety to keep you baking happily for many weeks / months to come; if you try one bun recipe a week, you can pretty much get a year's worth of bakes! The clear lists of ingredients, instructions, and directions (and the helpful step-by-step photos) make this approachable by any level of baker, and there are very little specialty flours / ingredients required (with the exception of mahlab and orange blossom water), so you should be able to locate ingredients at your local supermarket. I strongly suggest purchasing a Silpat if you do not already own own; it has revolutionized my bread baking and makes cleanup a snap, plus it is reusable for hundreds of uses.<br /><br />Good luck and happy baking!<br /><br />(Review copy courtesy of Ryland Peters and Small)

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Delicious, easy kosher recipes that are sure to impress!

Jamie Geller, the &#34;Jewish Rachael Ray&#34; and founder of the Kosher Media Network, is the author of several successful cookbooks, magazines, a popular website, and a TV show. In the beginning, though, she was raised on takeout and it wasn't until her mid-twenties that she gravitated to Jewish observance. The &#34;Bride Who Knew Nothing&#34; was at first clueless about cooking; joining her husband's family meant celebrating more than 100 traditional holiday meals annually for the immediate and extended family. Thankfully, Jamie's experiences learning to cook kosher have benefitted the rest of us with the newest Joy of Kosher cookbook; you'll find dependable, delicious recipes that can be dressed up or down for the occasion, many using pantry staples that you already have on hand.<br /><br />As soon as I got my copy, I put a sticky flag on any recipe that looked interesting; my book soon looked like a colorful porcupine! I ended up trying Uputzi's Vegetarian Chopped &#34;Liver&#34; Pât&eacute;, Butternut Squash Mac `n' Cheese, Blue Cheese, Pear, and Arugula Pizza, Country Spinach, Tomato and White Bean Soup, Hearty Mushrooms with Herbs and Wine (phyllo cup variation), Cold Soba Noodles with Sweet Sesame Tofu, Gooey Chocolate Cherry Cake, Cran-Rosemary Challah and Sun-Dried Tomato, Garlic, and Herb Braided Challah.<br /><br />The book opens with a compact equipment and ingredients list and a brief overview of &#34;the kosher thing&#34; (no pork or shellfish, no mixing meat and milk in the same meal, and processed foods require rabbinic certification). Recipes are clearly labeled with kosher status (meat, dairy, or pareve), prep time, cook time, and number of servings. I also loved that every recipe comes with ideas on how to dress it up, dress it down, make a meal, and variations that allow you to get several results from a single dish. Each recipe also has a suggested kosher wine pairing as well. Instructions are simple and ingredients should be readily available at your local supermarket; this would make a great housewarming or wedding gift as it is approachable by any level of cook.<br /><br />I loved all of the recipes I tried and found they worked exactly as written; for the bread recipes, I used Voil&agrave;! Hallah Traditional Egg Bread Mix and combined them with the various toppings / fillings from the challah chapter. My absolute favorite find was the Vegetarian Chopped Liver - I've tried other vegetarian chopped &#34;liver&#34; recipes in the past that were bland and forgettable, but this one is AMAZING. A puree of toasted walnuts, mushrooms (I used cremini), garlic, onion, thyme and chopped hard-boiled eggs, it is meaty and satisfying and is wonderful on bread, crackers, or as a sandwich spread.<br /><br />I loved experimenting with the &#34;dress it up, dress it down&#34; variations (I tried the butternut squash mac and cheese both ways; I split the batch and made half in an 8x8 pan and the rest as the suggested muffin cups, which made perfect individual servings that I then froze for a quick and easy snack or light meal). There are nods to Ashkenazi, Sephardic, and Israeli cuisine, Asian (I loved the cold soba noodles with sweet sesame tofu), Mexican (blackened tilapia tacos, skirt steak with salsa verde), Middle Eastern, kid-friendly recipes...in short, something for everyone (even vegetarians like myself will find plenty of quick, tasty recipes to try). The dessert chapters deserve special mention as well, with many impressive cakes and cookies (I loved the cardamom-scented Chanukah cookies, candied-orange cheesecake, gooey chocolate cherry cake, and the olive oil dark chocolate mousse shots).<br /><br />There are suggested holiday menus at the back with a very thorough guide of how to adapt the given recipes for Passover, a (brief) food glossary, and a more comprehensive Hebrew/Yiddish/Yinglish glossary.<br /><br />Jamie herself sums it up best: &#34;Food is an expression of love. And it doesn't matter if you've never eaten kosher, always eat kosher, or go &#34;kosher casual.&#34; What's important is that food brings us together, and we all want to share our best, most delectable meals with the people we love. And when it's kosher, we're also pulling in thousands of years of love and tradition.&#34;<br /><br />(Review copy courtesy of William Morrow / Joy of Kosher)

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An excellent resource, particularly for new bakers

I own numerous Cook's Illustrated cookbooks and have subscribed to their print and online magazine over the years; their articles on kitchen tips, techniques and troubleshooting have been a lifesaver on more than one occasion. However, there is also a downside; sometimes you simply want a straightforward recipe without having to read several paragraphs (or pages) of exposition about the various test recipes that were flops before arriving at a successful outcome. But most times, the detailed tips, helpful product ratings / reviews and suggested brands of pantry staples more than make up for an overly "scholarly" tone.<br /><br />I consider myself an experienced home baker. I own upwards of 50 baking books alone, along with an arsenal of professional bakeware that I use regularly, so I was very happy to review The Cook's Illustrated Baking Book. It takes a noble stab at introducing the reader to most major categories of baking, including quick breads, yeast breads, cookies, brownies / bar cookies, cakes (chiffon, angel food, pound, Bundt, fruit, layer), fruit desserts, pies and tarts, quiches, pastry, and baked custards, puddings and souffl&eacute;s.<br /><br />Beginning with the basics, you'll find a great illustrated guide to baking ingredients, including how to measure and store sugar, butter temperatures (including what butter should "look like" at the various temperature points of chilled, softened, and melted and cooled), and chocolate. There's a good breakdown of the advantages / disadvantages of the major types of bakeware (tempered glass, dark finishes, insulated, cast iron, silicone), and ten tips for better baking.<br /><br />On to the recipes themselves: as with many Cook's Illustrated cookbooks, you will have one master recipe followed by several variations on a theme (these variations are listed on the main page of the recipe, not as separate listings as in some cookbooks). You'll also find recipes for quick and easy accompaniments like spreads. I tried the chocolate chunk oatmeal cookies with pecans and dried cherries; the cookies seemed almost a touch too sweet (1.5 cups of dark brown sugar), so next time I may scale back slightly, but the flavor combo of chopped tart cherries, bittersweet chocolate chunks and toasted pecans was great, as was the texture. I also appreciated the cookie troubleshooting tips, as cookies are the one item I don't bake frequently. In addition to chocolate chip, oatmeal, and peanut butter, you'll find many favorites such as rugelach and biscotti. Similarly, pie dough is given an entire page of illustrations to demonstrate the right way to roll out the crust, fitting the dough, and finishing a single and double-crust pie. There are also some showstopping cakes featured, like the chocolate espresso dacquoise and the apple galette, that will give more experienced bakers a challenge.<br /><br />At the very back is a shopping guide of equipment and ingredients (with photos) that will make it easy to source recommended brands (yes, I really do recommend the [[ASIN:B0015VTR20 Frieling Handle-It Glass Bottom Springform, 9-Inch]]; despite the steep price, it is a great pan that turns out beautiful cheesecakes). I like that they include several different price points for higher-end items; a new baker/chef might do well with an inexpensive Dutch oven, but if you plan on using one regularly, then it's worth splurging for a higher-end one like Staub or Le Creuset).<br /><br />Granted, no one baking book can cover everything, and certain sections towards the end (like the croissants / laminated dough) felt more like an afterthought (croissants could easily take up several chapters alone!), but overall the Cook's Illustrated Baking Book does a good job at covering major categories at a decent price. A few downsides: ALL the photos are black and white, there is no section devoted to holiday baking, and many of the master recipes (and variations) can be found in pretty much any other baking book, but the illustrations, photos and hints make this particularly helpful for those new to baking.

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A beautiful (and delicious!) homage to the varied desserts of southern Italy

I happened to discover Rosetta Costantino's "Southern Italian Desserts" while researching a trip to Southern Italy. Rosetta, a cooking instructor and author of [[ASIN:0393065162 My Calabria: Rustic Family Cooking from Italy's Undiscovered South]], has collected 75 desserts from Calabria, Campania, Basilicata, Puglia, and Sicily. Sure, you'll find cannoli and gelato here, but there are many other regional gems to discover in each chapter; desserts can vary not only from region to region but from town to town.<br /><br />Sicily offers so much more than cannoli; the divine biscotti Eureka (almond-and-blood-orange-marmalade-filled spirals), chocolate-hazelnut cake rolls, a gorgeous ricotta and pistachio mousse cake named for the 1958 novel Il Gattopardo, a baked ricotta tart, and several gelatos and puddings are all on display, including the elaborate watermelon pudding-filled tart on the book's cover. The illustrated primer on making the perfect cannoli (including shells) was very helpful as well; I've only worked with store-bought cannoli shells before, so having a detailed how-to was a lifesaver.<br /><br />Campania's offerings are rich with cherries, pears, and some lovely semolina-enhanced cakes and pastries. One of the more unusual offerings here is the eggplant layered with sweetened ricotta and chocolate sauce. Calabria contributes luscious odes to figs and clever peach-shaped cakes filled with ricotta cream. I fell hard for the chocolate-dipped dried figs filled with almonds and candied orange peel; one of my favorite treats around the holidays are chocolate-dipped figs from Spain, so I loved having the option to make them myself at home. I also fell for the ricotta-filled baked pears; a filling of crushed amaretti, almond paste, and candied orange peel fill ripe pears poached in wine. The elegant ricotta and pear cake was light and refreshing.<br /><br />Other recipes that have become favorites are the biscotti di ceglie (almond cookies with cherry preserves from Puglia). The flavor combination of toasted almonds, a touch of limoncello, honey and cherry preserves is addictive and fun to make; where else can you continually moisten your hands with limoncello instead of plain water? The barchiglia (chocolate-glazed almond tart with pear preserves) was another great find; the combination of pastry crust, pear marmalade, almond pastry cream, and chocolate is layered with flavor.<br /><br />A final chapter of master recipes provides a handy do-it-yourself guide to ricotta cream, nut pastes, fig and grape syrups, and candied orange peel and orange (or blood orange) marmalade, which is a much-appreciated touch as many of these are not available in regular supermarkets.<br /><br />The cookbook itself is beautiful, printed on high-quality matte paper (my preference, as there is less of an issue with glare when placed in a cookbook holder). Ingredients are listed in volume and metric, and a conversion chart is at the back. The font is easy to read and stands out on the page.<br /><br />Along the way, colorful notes on local ingredients, traditions and legends (including how a local pear variety takes its name from a story involving a statue of St. Anthony) share space with beautiful candid photos of cafes, churches, piazzas, Greek temple columns and inviting alleyways. Many of the recipes have full-page color photos, and the step-by-step photos for more complex recipes like the sfogliatelle ricce was extremely helpful in visualizing the technique described in the recipe. A list of sources, a bibliography, and conversion charts round out the book.<br /><br />"Southern Italian Desserts" is a beautiful (and delicious!) homage to the varied desserts of southern Italy that make the most of seasonal fruits and local ingredients, along with ample holiday sweets and traditions. The many master recipes for items that would otherwise be expensive or hard to find means that anyone is able to recreate authentic Italian desserts at home; whether you're looking for a simple three-ingredient walnut cookie or an elegant layered tart, you're sure to find something that tickles your sweet tooth in "Southern Italian Desserts!"<br /><br />(Review copy courtesy of Rosetta Costantino and publicist - grazie!)

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A big step up from the first volume

I purchased my first slow cooker recently, and use it several times a week to make soups, breads, beans and whole grains. When I first started looking for slow cooker cookbooks, I checked out [[ASIN:1933615699 Slow Cooker Revolution]] from the library and was disappointed by the large number of recipes that called for lengthy prep both pre- and post-slow cooking, relied on canned/processed shortcuts, and microwaving ingredients.<br /><br />Enter the Slow Cooker Revolution Volume 2: All 200 recipes have 15 minutes or less of prep, making it easy to get your meal started quickly. Yes, there are still some recipes that call for microwaving veggies (and raw pasta!) prior to slow cooking, and you could also choose to do it on the stovetop if you have a slow cooker with a nonstick insert. However, most of the ingredient lists are much more manageable. Yes, there are still some recipes like the macaroni and cheese with broccoli and parmesan or the chicken pizzaiola that use condensed soup or jarred pasta sauce, but many more recipes appealed to me, like the cherry-sage or apricot ginger glazed chicken, vegetarian entrees, and especially the meals for two. I'm usually only cooking for one and end up with far too many leftovers, so it's nice to have options for smaller yields without having to do the math (I tried the poached salmon and it was so easy!). I also liked the fact that the slow cooker size is referenced; in the dips chapter, for those of us with larger slow cookers (5-7 quarts), you're instructed to bake your dip in a souffle dish; I use my [[ASIN:B0006TJ7FO Pillivuyt Porcelain 6-Cup, 6-1/2-Inch Deep Classic Pleated Souffle Dish]] on top of a [[ASIN:B007QHYPFG Spice Ratchet Blossom Multi-Use Purple Flower Trivet]].<br /><br />There's also a wide range of international influences, from Mediterranean whole grain salads and Provencal chicken to Tex-Mex, Asian, and Italian favorites, that will keep me cooking happily for many months to come. Like other America's Test Kitchen books, you'll find recommendations for various brands and equipment or helpful tips for each recipe. I've already made several recipes including the garlicky shrimp, poached salmon, and warm lentil salad, and would definitely make all three again.

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A nice update on a classic

I have loved and used my original edition of "Artisan Bread in Five" and gifted several friends with copies - it truly changed my baking habits and has allowed me to put away my bread machine and make homemade bread and rolls (even pastries) at least once a week. Predictably, I was overjoyed when I was offered the chance to review the New Artisan Bread in Five Minutes A Day, featuring many more photos, new recipes (including a whole chapter on gluten-free dough), and updated information.<br /><br />You'll now find revised proofing times, updated equipment guides (I recently purchased a [[ASIN:B00DQCC282 Emile Henry Red Bread Cloche]] so I was pleased to see new instructions for proofing and baking in clay bakers or a covered cast-iron pot). Like any baking book worth its salt, recipes are given in (volume, weight, and metric measurements. New (and appreciated) additions include Crock Pot Bread, Wurzelbrot (Swiss Twisted Bread), Wisconsin beer cheese bread, and some much-needed gluten-free loaves such as sweet brioche and fruit-and-nut spiral rolls. The new step-by-step photos for many of the loaves are a huge help in properly shaping and assembling the more intricate loaves. For those looking for a caloric splurge, the book does sinful things with enriched doughs (the caramel pecan rolls are the best I've ever tried / made; I usually use the no-knead brioche dough as the base and double the topping / filling to make two pans; the chocolate raisin babka has 16 egg yolks). And like its predecessor, you'll find dishes that pair well with various breads, including a Portuguese fish stew, Tuscan white bean dip, kebabs, and a chilled Moroccan-style gazpacho.<br /><br />If you're new to breadmaking, I would definitely recommend upgrading to the New Artisan Bread in Five, but if you've been a longtime baker from the first edition and are already comfortable with the basic doughs and instructions, you may want to look at one of their other books like [[ASIN:0312649940 Artisan Pizza and Flatbread in Five Minutes a Day]].

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Flavorful and visually stunning kosher baking

I've long used Joan Nathan's Holiday [[ASIN:0805211179 The Jewish Holiday Baker]] and Marcy Goldman's [[ASIN:1770500030 A Treasury of Jewish Holiday Baking]] as my standbys in years past, and was very excited to see the upcoming Holiday Kosher Baker. My Polish grandmother was an excellent baker, and made many wonderful yeast breads and pastries, including cheese babkas, that I've been seeking to recapture.<br /><br />Beginning with the gorgeous cover photo with its embossed silver pomegranate edges, this is a beautiful cookbook that has pulled out all the stops. The six main sections, which represent the major Jewish holidays chronologically (Rosh Hashanah and Yom Kippur, Sukkot, Chanukah, Purim, Passover and Shavuot), are color-coded, making it easy to quickly flip to a particular section. Beginning with a handy kosher baking encyclopedia that covers basic baking equipment and tips for cookies, cakes, tarts, mousses and pastries, you'll also find friendly advice on plating desserts, timing and planning holidays, and baking for Jewish lifecycle events.<br /><br />I instantly fell in love with several of the High Holiday desserts, including the elegant apple and honey challah rolls, whole-wheat chocolate babka, and the babka bites. I found the dough for the whole wheat chocolate babka easy to work with; you use a combination of white whole wheat and all-purpose flour. The babka bites are great for impromptu guests or events; the recipe makes about 48 and they freeze well. Also, because these are individually portioned in mini-muffin cups, they're also less messy than handing out slices of babka. Other recipes I tried and will definitely make part of my regular rotation are the almond and olive oil cake (parve), pignons (parve), and the cheese babka (dairy, obviously) that reminded me of my grandmother's babkas and cheese coffeecakes.<br /><br />The Passover section represents the bulk of the holiday recipes, with over 45 Passover recipes representing everything from cookies (biscotti, macarons, meringues) to candies, cupcakes and cakes (layer cake, strawberry Monaco, flourless chocolate amaretti cake), and tarts (the chocolate and pistachio tart and lemon tart with basil nut crust are my new favorites any time of year!). Non-gebrokts recipes are clearly labeled, and a sidebar on common baking ingredients not available for Passover also help to simplify planning.<br /><br />In addition to favorites like babka, rugelach, (apple) latkes, and hamantaschen, you'll find a strong French influence throughout (Paula graduated from the Ritz Escoffier pastry school in Paris). Among the French-influenced offerings are brioche challah (dairy), tart tatin, madeleines, chestnut mousse, kouigh amann, pear and almond pithivier cake, cannelés, éclairs, and a variety of macarons (lime, mocha, chocolate mousse).With the exception of the Shavuot recipes, the vast majority are parve (many rely on margarine; I've had good luck with Earth Balance Buttery Baking Sticks). I also loved the fact that the book addresses special diets: in addition to being kosher, there are vegan, nut-free, gluten-free, and low-sugar recipes, truly something for everyone in your family and community.<br /><br />Recipes are given in volume and metric measurements. Along the way, you'll find helpful sidebars that explain techniques and tips for success. With the exception of some of the French recipes (and the several that call for passion fruit), most of the recipes call for commonplace equipment and ingredients that should be readily available in your area. At least one calls for [[ASIN:B008EA1SGI Voilà! Hallah Traditional Egg Bread Mix]], now available at Walmart. Recipes are also labeled by their level of difficulty (easy, moderate, or multiple step), and there are several that would be perfect for pint-sized helpers. Several of the more difficult recipes come with helpful step-by-step photos, and nearly every recipe features a color photo of the final baked good.<br /><br />"The Holiday Kosher Baker" is a gorgeous cookbook that I will find myself using year-round; Paula is a fantastic ambassador for expanding kosher (particularly Passover) desserts to include mousse, fresh fruit, and French-inspired dairy-free desserts that prove that "Passover desserts can be both flavorful and visually stunning."<br /><br />(Review copy generously provided by Paula Shoyer and publicist)

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Comfort baking at its finest...

I haven't had the pleasure of visiting the Model Bakery (I briefly visited California for the first time last year), but I learned about their eponymous cookbook on Rick Rodgers' Facebook page (Rick is one of the book's authors; his amazing [[ASIN:0609604538 Kaffeehaus: Exquisite Desserts from the Classic Caf&eacute;s of Vienna, Budapest, and Prague]] is one of my favorite pastry books out of the dozens I own). I was instantly drawn in by the many classic recipes for breads, yeasted sweets (croissants, pain au chocolat, bear claws, cinnamon rolls), cakes, cookies, pies and tarts. These are simple, traditional, dependable recipes (no fancy flavorings, rare ingredients, or unusual baking equipment required!) that will be sure to delight.<br /><br />With a straightforward table of contents that conveniently fits on one page, it's easy to quickly locate recipes. Each chapter ends with a helpful "how-to" section that addresses certain aspects of food science (fermentation, enzymes, wet vs. dry doughs) and practical tips and tricks that will be especially helpful to new bakers (baking one sheet of cookies at a time for best results, parchment paper instead of silicone mats for crisper cookies). A compact look at ingredients (Karen and Sarah recommend Guittard French Vanilla as their chocolate of choice, whole-fat dairy instead of reduced fat, and European-style butter with a high butterfat content) and basic equipment will start bakers off on the right foot. For instance, they point out that "the thin and shiny cookie sheets that many home bakers have encourage burned cookie bottoms." Instead, they recommend using half- and quarter-sheet pans. As a serious home baker with an arsenal of professional pans, I strongly recommend the [[ASIN:B008FK6GQY USA Pan 6-Piece Bakeware Set]] from USA Pans; the pans bake evenly and include a nonstick silicone coating that allows your baked goods to slide right off. Ingredients are given in volume and metric.<br /><br />I have worked with many yeast doughs for pastry over the years, but am fairly new to yeast breads. Even though I have a stand mixer, I prefer to work my doughs by hand, so I appreciate that every bread recipe also includes instructions on how to mix and knead by hand. I recently purchased an [[ASIN:B00C18NGT6 Emile Henry Flame Bread Baking Set - Black]], and am looking forward to trying out some of the Model Bakery's artisan breads like the country olive pain au levain with rosemary. Their baking method involves heating an inverted ovenproof pot to 500; I think I'll take my chances with the cloche! I also loved the wild yeast grape starter; it is unlike any other starter I've seen in my many baking books. It's a bit harder to track down organic wine grapes in my neck of the woods, but it is worth the effort to do so.<br /><br />The sections on yeasted sweets, breakfast favorites, cakes and cookies were familiar territory for me; I own close to 40 baking books alone, so I am always excited to find new versions of classics. I LOVED the soda bread; moist and fruity (I added the optional currants and caraway seeds), this was addictive and so easy to make. Their take on bear claws was also a bit different than other versions I've made (this one has coconut and cake crumbs in the filling in addition to the almond paste). I was also thrilled to see schnecken dough featured.<br /><br />From the cake section, I tried the lemon pound cake (baked in my [[ASIN:B0013K97PK Nordic Ware Lemon Loaf]] pans for a pretty presentation) and the pumpkin gingerbread cake (baked in [[ASIN:B001710JY8 Nordic Ware Platinum Collection Pumpkin Patch Pan]]). I also had to try making the chocolate rads after hearing so much about them; the first batch I made as large as directed (and they are HUGE, easily a good six or seven inches across, see photo), then made the rest of the dough in "normal" sized cookies for easier storage and freezing. There's a pound of melted chocolate in the dough and 2 cups of chocolate chips for only 12 cookies, so any diehard chocoholics in your life may have finally met their match! I found that even after chilling the dough for longer than recommended, it was still messy to work with as far as slicing; I might try placing it in the freezer next time to firm it up a bit more.<br /><br />The lack of diagrams and step-by-step photos (particularly for laminated doughs) may make this a little challenging for novice home bakers, but the many tips and hints offer practical insights that I haven't seen in my many other baking books. I loved some of the old-fashioned touches like the berries and cream cake (you have the option of using white or buttermilk cake), coconut cake, and their unique take on lemon squares: instead of making a separate lemon curd, you make a filling that is poured directly into the prebaked crust and baked until set, making it much quicker than other recipes I've tried. I also discovered some new European favorites like the gateau Basque, a double-crust almond tart filled with cherries and pastry cream.<br /><br />Verdict: "The Model Bakery" is a wonderful reference for classic artisan breads, yeasted sweets and cookies, brownies and cakes (including a homemade two-tiered wedding cake for the truly ambitious) that is accessible by bakers of all skill levels. The many stories add a personal feel, and this is comfort baking at its finest.<br /><br />(Review copy courtesy of the Model Bakery - thank you Karen and Sarah!)

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Like sipping a cup of tea in a cozy kitchen as you watch the snow fall outside...

My grandmother's family immigrated from Poland in 1913, and though my grandmother was raised in the United States, she preserved certain Polish traditions at home. I grew up with homemade Polish dishes such as pierogi, golabki, barszcz bialy, and a variety of yeast breads and pastries with farmer's cheese, poppyseeds, and fruit. Unfortunately, babcia did not write down many of her Polish recipes. Last year, I was looking for authentic Polish cookbooks that would capture some of her homestyle Polish cooking and stumbled upon the beautiful [[ASIN:0956699200 Rose Petal Jam: Recipes and Stories from a Summer in Poland]], so I was very excited to see that "Sugared Orange" was coming out.<br /><br />"Sugared Orange: Recipes and Stories from a Winter in Poland," is the second in a series of four books chronicling the rhythm (and flavors) of the seasons in Poland. The first volume, "Rose Petal Jam," traced Beata Zatorska's childhood memories and flavors of a Polish summer across different cities including Warsaw, Poznan, Torun, and Zamosc (a town near my family's ancestral city) via her grandmother's recipes.<br /><br />In "Sugared Orange," we are taken on a journey to Lublin, Warsaw, Krakow, and Lodz, treated to the many scenes of a Polish winter, and invited to participate in winter holidays like St. Nicholas' Day, Christmas Eve (Wigilia), and New Year's. For a young Beata, hard-to-get oranges represented Christmas as well as a taste of the exotic; Beata's grandmother used to make sugared orange peel every winter and "the perfume of orange peel infused my brain with dreams of tropical lands, orange trees, and exotic adventures for when I grew up." Beautiful reproduction advertising centering around oranges (and the color orange) is sprinkled throughout. Many orange-infused recipes are featured prominently, including a light, delicate sugared orange cake, a Polish cheesecake studded with sugared orange peel and raisins, orange ice cream, orange shortbread tart and poppyseed pancakes with orange. As candied orange peel can be difficult to locate in the United States, a basic sugared orange peel recipe makes a convenient starting point for many of the later recipes in the book.<br /><br /> "Sugared Orange" features many familiar dishes that my babcia used to make, including Christmas Eve sauerkraut with split peas, grated beets with horseradish, stuffed cabbage, and sauerkraut and mushroom pierogi. I also discovered some new favorites such as piernik (gingerbread cake), a loaf rich with spices, chopped candied ginger, and chocolate. Another new find was the savory buns with cabbage and mushrooms (kapusniaki); yeast dough surrounds a filling of sautéed onions, mushrooms (I used cremini), and sauerkraut. The directions were straightforward and easy to follow; I would recommend letting the rolls rise for at least 45 minutes to an hour on the second rise (the recipe specifies 15 minutes). They freeze very well and make a great snack or side for soup or salad. I also loved the Lublin barley cake (kaszak lubelski) - the mild flavor of barley, farmer's cheese and orange peel reminded me of an Italian ricotta Easter pie.<br /><br />Ingredients are listed in American measurements and metric; I used the metric measurements when I tested recipes. Patriotic red and white ribbons make it easy to quickly bookmark your favorite recipes. The alphabetical (Polish) list of recipes is somewhat easier to use (and faster) than looking up ingredients in the index: for example, you won't find a listing for cabbage or sauerkraut in the index, though the book includes several recipes featuring them.<br /><br />Beautiful photographs by Simon Target of Polish cities, Christmas markets, various foods and ingredients are interspersed with vintage Polish Christmas cards, advertising, paintings, and bilingual poems and carols that form a time capsule of a bygone Poland. Many of Beata's family photographs and stories resonated with me, such as the photo of her grandparents' evacuation orders (I still have copies of my great-grandparents' passports in Russian, as they lived near the border of present-day Ukraine). I know very little of my grandmother's early years in Poland; by reading Beata's stories and looking at the beautiful winter photographs, I could imagine my young grandmother playing in the snowy Polish countryside and running inside for a quick warmup of sauerkraut-filled rolls as Beata herself used to.<br /><br />Part living history, part cookbook, "Sugared Orange" is a beautifully crafted tribute to Poland's traditional hearty cuisine and its winter holidays, regional traditions, and sometimes tumultuous history. Poland's once-thriving Jewish population is touched upon; you'll find a recipe and photo for a four-strand challah and photographs of a beautiful Baroque synagogue saved during WWII. Beata's family history and reminiscences of growing up in Poland (she moved to Australia at 19) give context to the many recipes and traditions, and reading (and cooking from) "Sugared Orange" is like sipping a cup of tea in a cozy kitchen as you watch the snow fall outside.<br /><br />(Review copy courtesy of Tabula Books)

0956699227

0956699227

AFW2PDT3AMT4X3PYQG7FJZH5FXFA

Good overview of the various military flight aptitude tests

I am a military aviation English instructor (fixed- and rotary-wing) and have spent the past year in charge of an Army rotary-wing aviation project, so I was interested to see the new SIFT (Selection Instrument for Flight Training) that recently replaced AFAST (Alternate Flight Aptitude Selection Test) and test items aimed specifically at helicopter pilots.<br /><br />The first chapters cover the various aircraft flown and aviation training tracks of the various service branches, as well as a brief overview of military ranks, flight pay, benefits, etc.<br /><br />I've used various commercial study guides for the AFOQT (Air Force Officer Qualifying Test), and the flight-related questions are similar across the different tests in that you'll be asked questions about basic aerodynamics, flight characteristics of fixed- and rotary-wing aircraft, drawings that test your spatial apperception, and reading and math skills.<br /><br />The book does a good job at describing what is expected for each section of the various flight aptitude tests and includes several practice tests with explanations. Aviation-related info and basic science review is covered in one section, and language and math skills each get their own large chapters in Part II. In addition to the practice tests included in the book, there is also a handy printable cheat sheet available for download on the publisher's website (Military Flight Aptitude Tests for Dummies Cheat Sheet: [...]<br /><br />For those of you who are already in the military, you have free access to additional flight aptitude reviews (AFAST/SIFT, AFOQT, Military Flight Aptitude) via the Peterson's DoD MWR Libraries (Peterson's flight aptitude reviews: AFAST/SIFT, AFOQT, military flight aptitude): [...] that, paired with "Military Flight Aptitude Tests for Dummies," should get you on the right track to achieve your dreams of becoming a military pilot. Of course, prior flight time is a HUGE advantage if you can afford / arrange it; acing the instrument comprehension questions is much easier if you've actually flown and are used to doing instrument crosschecks.<br /><br />Verdict: "Military Flight Aptitude Tests for Dummies" is one of the better military flight aptitude books out there; of course, extra review is helpful as well. For aspiring helicopter pilots, I strongly recommend downloading (and reading) the entire FAA Helicopter Handbook and FAA Helicopter Instructor Handbook ([...] these will give you a solid grounding in rotary-wing theory of flight, flight controls, and flight maneuvers in plain English with plenty of excellent drawings and photos (in fact, we used the FAA materials as the basis for our military rotary-wing aviation curriculum).<br /><br />Good luck and wishing all future aviators blue skies!

0470600322

0470600322

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Nush-e Jan!

Najmieh Batmanglij, the "guru of Persian cuisine," wrote the first edition of Food of Life back in 1986 as a way for her to pass down Persian cooking (and culture) to her sons. More than twenty-five years later, "Food of Life" is still going strong and has been given a beautiful update. This anniversary edition includes 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture, new recipes adapted from sixteenth-century Persian cookbooks, added vegetarian options for most recipes, master recipes with photos illustrating the steps, an overview of the long legacy of Persian cooking, and color photos of most recipes with presentation suggestions. A beautiful green ribbon bookmark makes it easy to find your place.<br /><br />In Iran, cooking is not a solitary act meant only to put food on the table, but one that brings family and friends together to laugh, tell jokes and stories, and recite poetry. This expanded edition of "Food of Life" is rich with Persian poetry (written in Farsi as well as translated into English) that complements various ingredients, recipes, and lifecycle events. You'll find witty retellings of Mulla Nasruddin that combine food and humor, as well as excerpts from the Thousand and One Nights and early Persian literature. There are also detailed descriptions of various holidays in Iran, as well as the traditional Iranian wedding ceremony with suggestions on how to plan your own. Gorgeous illustrations including miniatures, manuscripts, and reproductions from bas-reliefs provide a glimpse of Persian culture throughout the ages, including lavish court feasts. The food photography is also beautiful, featuring traditional Persian sofrehs and accents. For those new to Persian cuisine, a wonderful list of sample menus is included that covers main meals, Persian holidays and lifecycle events (you'll even find a suggested Persian-American hybrid Thanksgiving menu featuring sweet and sour stuffed turkey and pumpkin khoresh).<br /><br />The recipes are clearly laid out (vegetarian substitutions are printed in green in the margins where applicable) and easy to follow, and I appreciated the thorough glossary of ingredients, terms and Persian cooking techniques, the bilingual English-Farsi list of ingredients and common trees, plants and flowers, as well as the updated list of Iranian stores and restaurants (including internet stores). Though there are certain ingredients that will have to be mail ordered (golpar, grape syrup, dried Persian limes, dried rose petals, mahlab, etc.), most recipes call for ingredients that should be readily available at your grocery store or butcher. Persian cuisine tends to use a large variety of fresh and dried herbs and seasonal vegetables, making it a great way to use up produce from your farmer's market or CSA. I particularly loved the opening chapter of appetizers and side dishes; I like to make two or three and serve them as a light dinner. There are many healthy, tasty yogurt-based dips and salads such as yogurt, cucumber and rose petal dip, yogurt and spinach dip, and yogurt and white broad bean salad as well as cheese, walnut and herb dip, olive salads, and light veggie salads. Stuffed vegetables also play an important role in Persian cooking; I loved the vegetarian version of the quinces with rice stuffing (delightfully sweet-tart from the grape molasses, balsamic vinegar, and lime juice), the stuffed eggplants with walnut and onion stuffing, and the potatoes stuffed with eggs and fresh herbs.<br /><br />Kukus, or open-faced omelets, are another versatile staple that can be served as a snack, appetizer or main dish. They can be served hot or cold and hold in the fridge for several days, making them perfect for a quick leftover meal with a salad. I loved the apple, raisin, and date omelet: I used Fuji apples (but left out the optional cayenne), and I loved the hint of rosewater in the batter. I also tried the pistachio kuku with its side salad of heart of Romaine and dill; I would have never thought to make an omelet with nuts (you grind them with sugar in the food processor first, so there are no large chunks), but it was a very pleasant discovery. Instructions are also included for finishing the omelet in the oven rather than the stovetop (I found that my Le Creuset 10" cast iron skillet was perfect for this).<br /><br />Another revelation was the fish baked in yogurt with walnut and dill topping. The yogurt kept the fish wonderfully moist, while the walnut topping made with fresh herbs and bread crumbs added a wonderful crunch. There are numerous variations for kababs including lamb, veal, fish, and organ meats, as well as an incredibly thorough chapter on rice dishes, chelows and polows with fantastic step-by-step photos on how to prepare the tahdig, the golden crust at the bottom of the rice pot that is the most prized part, with no fewer than seven variations. There are even instructions on how to make Persian rice in a rice cooker, a handy touch for busy modern cooks. Polows are one of my favorite things to make as I regularly have many spices and dried fruits on hand, and the many variations using seasonal fruits such as apples and quince make for lots of happy exploring.<br /><br />As a baker, I particularly enjoyed the chapters on desserts, pastries and candies and breads. One of my favorite discoveries was the Armenian sweet bread; I found I had all the ingredients on hand (I used ghee in place of butter) and substituted cardamom for mahlab, and the three resulting loaves looked just like those pictured (see above for photo). Due to it being a very rich dough, the bread does not rise much, but the moist crumb was delicately scented with cardamom and just sweet enough (I used pearl sugar as a garnish). It also freezes well for last-minute company. Chapters on preserves and pickles, drinks (including tea, coffee, and flavored syrups), and snacks and street foods round out the offerings.<br /><br />This beautiful anniversary edition of "Food of Life" captures the essence of Iran both ancient and modern, and the book brims with poetry, grace, and the joy of a good meal with family and friends. This is a beautiful tribute to Persian cuisine and culture; the scent of saffron and rosewater seems to rise from its pages, and I find myself coming back to its recipes and stories again and again. "Food of Life" holds a place of honor in my cookbook collection, and I hope it becomes one of your favorites as well. Nush-e Jan!<br /><br />(Review copy courtesy of Mage Publishers)

193382347X

193382347X

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A feast for the eyes (and imagination!)

François Payard is a third-generation pastry chef (his grandfather owned an acclaimed shop on the Riviera, Au Nid des Friandises) with a string of eponymous bistros as well as a chocolate bar. His gorgeous plated desserts capture the essence of seasonal ingredients in complementary pairings. His philosophy is in using only as many ingredients as are necessary and no more; a great dessert should reflect "the subtle interplay of flavor, texture and temperature, along with a streamlined presentation that conceals its complexity."<br /><br />This gorgeous volume is clearly aimed at professional chefs (the serving yield is frequently 6-8 servings, and many of the desserts can't be held after assembling) as well as very ambitious home bakers (I would put myself in the latter category). Many of the recipes have multiple components that will need to be prepared / assembled in advance, and like any professional pastry book, a large number of special supplies are required (acetate sheets, chocolate sprayer, whipped cream canister with N20 chargers for creating molecular gastronomy foams, etc.). Similarly, many recipes call for specialty ingredients such as licorice powder, passion fruit puree, pistachio paste, hyssop, silver grade gelatin, etc.<br /><br />The desserts, divided into frozen desserts, fruit desserts, pastries, custards, tarts, and crepes, soufflés and other desserts, are a combination of classical French pastry (vacherin, charlotte, napoleon, apple tatin, tuiles) married to Asian and tropical flavors (star anise, tempura, lemongrass, pineapple). Fresh, seasonal fruit is truly the star, as many recipes call for poached pears, quinces, roasted summer apricots, poached winter fruits, etc. (it would have been helpful to also have a quick index of recipes by season, as there is such an emphasis on seasonal produce for maximum effect). The basic recipes for various base sauces, creams, tuiles, garnishes etc. are straightforward; I liked his take on the chocolate tart dough, which uses a combination of all-purpose and almond flour to add a touch of flaky crispness. Some of the techniques could have benefitted from additional photos, such as the patterned tuile loops on page 27; I had a hard time picturing the steps and had to refer back to the plated photo before I finally "got" it (I had to rely on my standby [[ASIN:0471359254 The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition]] and [[ASIN:0471359262 The Advanced Professional Pastry Chef]] a couple of times for a refresher on technique and plated desserts).<br /><br />Overall, there are plenty of beautiful, delicious pairings to inspire budding pastry chefs; I particularly enjoyed the chocolate shell filled with coconut sorbet and star anise sabayon and the many creative interpretations of cheesecakes and cheese tarts paired with marmalades and roasted fruits, as well as Payard's ideas for the cheese course, including black olive macarons with Gorgonzola ice cream, apple tatin with aged white cheddar cheese, and feta cheesecake with red wine-poached dates. Even if you never make a single dessert, it is a feast for the eyes (and imagination), and the base recipes such as the caramel balsamic sauce, basil oil, and spiced fig pulp, will surely find their way into my kitchen in one form or another!

1118435893

1118435893

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