Cookbooks 4EveryKitchen

The Flavors of Asia

noreply@blogger.com (Ruth Daniels) — Fri, 10 Jul 2009 10:50:00 +0000

Flavors of Asia is definitely one of those books where you can absolutely judge a book by its cover. The Korean Onmyeon - Beef Broth & Braised Rice Noodle Soup with beef and kimchi (my daughter thinks it should be deemed a national treasure) immediately catches your attention and there's no stopping it after that. The photos are stunning, the recipes, delicious...so what more could a person possible want from a book....

One very special element is the manner in which it's presented. Many cookbooks that I call "National Graphic" ...you know the ones with combination of different cultures... puts each of the different regions/ethnic groups separately. Not so with this lovely treasure. Like most typical cookbooks, it's arranged traditionally - appetizers, followed by soups, followed by salads & vegetables, followed by meats, followed by...well you get the picture. This makes for such an interesting presentation of the world we live in. Today, it's so much closer and smaller, with so many unique and wonderful dishes just around the corner.

But let me start at the beginning...at least to when I first opened the book. Now, from the title I was expecting China, Singapore, Vietnam, Japan, maybe even Korea and Thailand, but (although I did study geography in school) I would never have included India...ridiculous, I know. And as I was flipping through the book, drooling at every page and bookmarking many of the recipes for later, I found a personal "AHA!" moment. If you asked me (before I opened the book) which country would I want to eat my way through first, I would have said China or perhaps, Thailand...maybe Vietnam, after all, a huge bowl of Pho is the most nourishing dish I can think of.

What I discovered was that all the dishes for my first meal from the book was composed of Indian dishes....

The Spinach, Onion & Potato Pakoras were ...well, there really are no words to describe it. And, I admit, it will be quite a while before I get to eat it again, being on South Beach Diet, which means potatoes and frying are limited. But the high heat of the oil somehow had the very crispy spinach just literally melt in your mouth and very little grease was left (once cooked I scooped them out with a slotted spoon and let them rest over a paper towel lined baking sheet).
These Masala Shrimp were fantastic over rice (next week I can have them over brown rice, but they'd be tasty on their own). Shrimp, avocado & cilantro are the stars. I was quick and easy and ...well, they were gone in no time at all!

Don't get me wrong, I also have these dishes bookmarked too....
From Vietnam: Shrimp & Cucumber Salad,
From Singapore: Stir fried spicy noodles,
From China: Fried rice with Chinese Sausages (I adore them and one local Asian market carries them!)and General Tso's Chicken
From Korea: well I'll leave it to my daughter to make the Baechoo Kimchi
From Thailand: Pad Thai, naturally, but also Shrimp Salad - cutely wrapped in lettuce lealves, Lamb shanks in Massamum Curry (my favorite taste sensation),
From Japan: Daikon "Fettuccine" with Tomato Basil Sauce
And naturally more wonderful dishes from India, like Goan Shrimp Curry and Lamb Biryani

Plus wonderful condiments, gravies and desserts from everywhere. It is going to be a long and fruitful journey through all of Asia.

In a nutshell, if you're into exploring other cultures and are particularly enamoured with The Far East...this book is for you.

Notes on Cooking

noreply@blogger.com (Ruth Daniels) — Thu, 09 Jul 2009 12:09:00 +0000

You'd be hard pressed to find a food related book on my shelves (and there are more than 200) that do NOT have a recipe. Even Ruth Reichl's wonderful books like Tender at the Bone: Growing Up at the Table has some recipes.
So what would someone like me want with Notes on Cooking: A Short Guide to an Essential Craft you might wonder. Whether you're an experienced cook or just recently discovered that the kitchen can be more than a fridge and a microwave to heat up those frozen dinners....this is a must have book.

It's filled with fabulous gems of cooking wisdom from Lauren Braun Costello who learned her craft in the kitchens of some of the world's most renowned chefs.

It's a little book...small enough to have a permanent spot on your counter top. In the 135 pages you will find 237 short tips about everything from the obvious to the "wow! I never knew that!" and "so THAT'S why....!"
,
She has the notes organized by theme that demonstrates real kitchen logic even in the presentation of each gem. I especially love the "flavor Lexicon" at the end of the book. Perhaps now I can use some words other than juicy, delicious and scrumptious when I write about the dishes I create.

I thought I'd share just a few of my favorites...they're all great, so it was hard to choose.

It goes without saying that we all KNOW we should really take time to actually read a recipe through before starting to make it, but, if you're anything like me, you have (on more than one occasion, for me) found yourself halfway through a recipe to discover that the last-minute meal actually requires overnight marinating or some key ingredient you were sure you had...and well...you don't!

The very first chapter in the book is called "Understanding the Recipe" and the first four notes are actually about reading the recipe....

1. really read it with no distractions, making mental inventory of equipment, ingredients and timing;
2. read it again thinking about the finished dish - flavors, aromas, textures;
3. read at least three similar recipes (she gives examples) so you can decide on which way to go; and
4. although you can vary many of the ingredients to your taste, if it's in the title, leave it alone - "Don't make Boeuf Bourguingnon if you don't like beef. See what I mean about obvious? But how often do we do something similar and then are disappointed in the results.

There are chapters on tools & equipment (probably most important of which - cook for the kitchen you're in - life is very different in a tiny apartment kitchen to a state-of-the-art celebrity kitchen), procurement & storage (do not use metal for storage and don't defrost on the counter - she does explain all of her ideas), mise en place (my favorite thing to do...prepare all the ingredients before you actually start to cook - 11 tips in this section alone).

Sections on Building Blocks (12 really interesting notes....did you know that "there is a fixed sequence to sensory experience of consumed food...first ...how food smells and looks. Before the tongue identifies texture, it feels the temperature....") and Temperature are so informative, I hardly know where to start...but my biggest learning from the Temperature section is this - never jump food more than one temperature state at a time! And I'm only at page 44!

Appendixes or appendices (both acceptable ways to spell it, by the way) provide a list of classic combinations - like fresh cherries with basil and black pepper (I'm drooling); cooking essentials; and even a list of books she recommends to continue our education.

I know I'll be reading and rereading this book often. What about you?

The South Beach Diet Super Charged

noreply@blogger.com (Ruth Daniels) — Wed, 08 Jul 2009 14:27:00 +0000

I cannot believe that I've never talked about The South Beach Diet Supercharged: Faster Weight Loss and Better Health for Life especially since I just lost 7 pounds and 1 inch around my waist in just one week!

But where to start....how about a simpler read. It's important to understand the "WHY" when dieting, but I have to confess that often I end up like Charlie Brown, listening to his teacher when everything sounds like...

No worries with this book, the rationale is logical and easy to understand...even for me.

Next reason...a wonderfully easy and short exercise program that switches between interval walking and total body fitness - twenty minutes a day!!! Even I can do that!

Naturally, though, it's really all about food. The first time we did the diet, we lost twenty pounds each within a month and stayed that way for a couple of years. The move to Halifax two years ago somehow enabled us to move away from the healthy life style - less walking around town, less eating grilled food (no BBQ)...but that is all behind us. The recipes are so delicious even on Phase One - many will be continued long after we're done losing all the weight we want to.

Seriously....we've had guests for dinner and they never had a clue that the food was "diet" food until we told them.

Some of my favorite dishes so far....

Chicken Meatloaf with Mushrooms & Beans

Pecan Crusted Tilapia

The book calls for trout, but just demonstrates how versatile the recipes are) and now I can use ground pecans or other nuts to bread just about anything!

And I may never make real potato salad again after tasting this Hearts of Palm "Potato" Salad

I hope you follow our South Beach Diet journey at Once Upon a Feast.

Bobby Flay's Burgers, Fries & Shakes

noreply@blogger.com (Ruth Daniels) — Mon, 01 Jun 2009 19:44:00 +0000

Who doesn't love a burger? And Bobby Flay's latest book Bobby Flay's Burgers, Fries & Shakes ...title says it all folks! ...has some great variations to wow your friends and family.

Truth is, I haven't made a milkshake in years...not since the girls were little and my waistline expanded, but reading that section definitely took me back to teenage days spent at the Orange Julep in Montreal with burgers, fries & shakes served by cute waitresses (yes, they were still called that!). And even though I'm a classic vanilla milkshake girl...the blueberry pomegranate, and the blackberry cheesecake and the double chocolate and the....Oh dear, I just grew a pant size and I'm only thinking of them!

As for fries...there are perfect fries, bistro fries, grilled steak fries, oven roasted fries and more including two awesome looking recipes for onion rings.

But seriously, folks...if you know me...you know what a carnivore I am, so I headed straight to the burger and condiment sections. I love the first two short sections that explain the critical elements of a burger and, if you're a cheeseburger fan...which are the best cheeses to try and why.

One interesting fact...all the beef burgers (and there are twenty six beef, a turkey and four fish burgers in all) are just beef (Bobby prefers chuck that is 80% lean & 20% fat seasoned with a little salt & pepper-that's it! - No fillers, no spices (all the variety comes from the cheeses and dressings/condiments).

My favorites so far...

The Argentinean Burger with Chimichurri Sauce

The Wild Mushroom & Cheddar Burger with Chipotle Ketchup

Not sure what I'll choose next, because each and every one sound delicious.

Nadia G's Bitchin' Kitchen

noreply@blogger.com (Ruth Daniels) — Fri, 29 May 2009 17:49:00 +0000

I might not have picked up a copy of Nadia G's Bitchin' Kitchen Cookbook: Rock Your Kitchen-And Let the Boys Clean Up the Mess , given that I'm such a prim & proper lady...okay, perhaps not, but even if you are, the book is funny, cool and the recipes are fantastic, so give it a go. You'll be glad you did.

But let me back up a bit. Last weekend I was attending the Eat Real Eat Local Foodblogger Panel, which was terrific. More about that at another time, but just by visiting the site (don't skip the intro for some astonishing food stats) and pledging to commit to prepare, buy and eat more locally grown foods, Hellmann's will donate to the Evergreen Foundation - 100,000 actions=$25,000 to their projects.

One of the participants, Angelique writes for the Bitchinkitchen.tv blog and she gave us each a copy. Naturally, I have every pasta dish bookmarked for a Presto Pasta Night entry....plus a whole lot more.

This time, though, I wanted to make the "Spicy Beef Kebabs with Mint". It sounds awesome and the photo looks good enough to lick off the paper. Here was my dilemma though

ONE: it's Spring and there's nothing like Spring lamb from Nova Scotia and coming right off of the panel where everyone agreed that the fresher and closer to home, the better the food tastes...well, that plus the sprig of mint sitting on what I know as tzatziki (Nadia calls it Mint Sauce - and it is and anyway...she's way to cool to argue with. She might even get her very muscled boys to come after me...but I digress). Bottom line...the photo made me opt for lamb.

TWO: when we moved from Toronto and sold the barbecue, we also had a garage sale and sold the skewers I rarely used anyway...and since we don't have a place for a bbq (no lawn, no porch, no terrace, no balcony...see where I'm going with this?) I didn't replace them.

THREE: my original intention was to mold the lamb around the skewers (like Nadia G suggests) and then I was going to serve them in a pita pocket with the tzatziki. Good idea, even as a burger, but the problem was it all disintegrated when we put the burger in the too big pita pocket, which was also too thin, so the "sauce" made it all fall apart. Nadia and the gang would be laughing their asses.... oh, right I don't talk like that! Good thing we had buns!

Spicy Lamb Burgers with Minty Tzatziki

I will be trying the real deal out at my daughter & son-in-law's, after all they do have a brand new bbq and I'll even splurge for the skewers. The taste, after we stopped laughing - awesome!

Relaxed Cooking with Curtis Stone

noreply@blogger.com (Ruth Daniels) — Tue, 05 May 2009 18:45:00 +0000

Perhaps it's just that Curtis Stone looks like he lives on the beach, or perhaps it's that whenever I think of Australia, I only think of summer. Whatever my weird reasoning, I think I got a sun tan just reading his new cookbook....Relaxed Cooking with Curtis Stone....and relaxed is the key word.

I was in heaven from "first thing in the morning" with granolas, smoothies, caramelized nectarines with yoghurt and honey to "sweet dreams" (the last delicious chapter) with espresso creme brulee, chocolate souffle, green tea ice cream...the list of sweet endings is endless...and every chapter in between has me chomping at the bit.

There are countless weekend breakfasts, brunches, lunches and quick week night dinners that will delight everyone and each dish is so simple you'll never break a sweat, even if it is hot outside.

Just a taste of things to come at my house...I've earmarked plenty, but will definitely try these in the next few weeks...cheesy crepes with prosciutto, sun dried tomatoes and olives; sticky chicken drumsticks; all American baby back ribs (I'm a sucker for all things meaty and sticky); steamed mussels with chorizo and white wine (I'm drooling even now at the thought of picking up local Indian Point Mussels at the market this Saturday); pan fried halibut with black beans and cilantro chili salsa; paella with shrimp, mussels, clams and scallops (all local - it's good to live in Atlantic Canada!)...I could go on forever, but I will stop and share the two side dishes I made to go along with some grilled local lamb chops. There is no recipe for the lamb, but Curtis's way of simple cooking is contagious - just a few ingredients...fresh and seasonal and a little help from fresh herbs - and you're ready to feast.

Curtis's Sauteed Wild Mushrooms with Baby Spinach took less than 10 minutes and was so delicious even though I only used shitake and cremini this time around. And frankly, that probably would have been enough to accompany my grilled lamb chops...I know it will be awesome as a bed for roasted salmon....but I couldn't resist this...

...his Roasted Acorn Squash with Thyme and Maple Syrup....pure candy! and a perfect complement to any grilled fish, chicken or meat.

I think perhaps tonight's dinner will be linguine with garlic shrimp & pesto...drool, drool.

Chocolate for Breakfast

noreply@blogger.com (Ruth Daniels) — Wed, 29 Apr 2009 11:50:00 +0000

Warning! This is one of those cookbooks you can lose yourself in even before you make it to the kitchen!

Before I even share my thoughts, let me say that Barbara Passino, chef and owner extraordinaire of Oak Knoll Inn in the Napa Valley is a genius and I can't wait to spend some time at the inn. Just from reading this wonderful book, replete with stunning photos, I've moved it high up on my "must visit places".

And, I must say, the title is somewhat misleading...not EVERY recipe calls for chocolate and most of the dishes would be spectacular served at any meal, not just breakfast. So for those of you who need more than chocolate in your life...fools that you are....oops, was that my "outside voice"?...or like me, who only eat real breakfasts on the weekend...that's about to change here, because most of the dishes are incredibly easy to put together...even if you're half asleep.

The recipes are delightful - inventive, fanciful, creative, and just plain fun and the subtitle says it all....

"Entertaining Menus to Start the Day with a Celebration"

Even the Table of Contents is worth the read...

North of South West

Chocolate Tacos

Chocolate Papaya Tamales with Mango Mint Salsa

Asian Persuasion

Apple Eggrolls

Lacy Singapore Omelet

Chocolate Fortune Cookies

Little Italy

Chocolate Pasta

Breakfast Pizza

French Connection

Moroccan Excursion...

And that's just a taste!

So far I've whipped up the Lacy Singapore Omelet which we loved and it took mere minutes.

Chocolate Hazelnut Biscotti that intrigued me. I had to hunt for chocolate nibs (nice but a bit bitter) and made half the recipe with hazelnuts. The perfect break with a cup of coffee to get even more lost in the book.

Romesco Sauce - creamy and spicy and will be perfect over pasta for dinner. Look at that color and tell me you're not transported to sunny California!

I think a little more biscotti and more flipping through this fabulous book is required immediately!

Once Upon A Tart

noreply@blogger.com (Ruth Daniels) — Fri, 24 Apr 2009 12:40:00 +0000

How could I resist this book? It hooked me in from the title...Once Upon a Tart I mean...how could it miss? And, if you're like me and afraid of making your own tarts, there are lots of other delicious dishes to slowly work your way up to it.

But let me back up a bit. Years ago, before it was trendy, two enterprising men - Frank Mentesana and Jerome Audureau, joined forces and decided to open a bake shop and cafe...tarts being hard to find in NYC then. Right from the beginning, it was a hit with line ups for lots of wonderful goodies, but mostly for their awesome tarts -savory or sweet...or both. Anyway, now there's yet another reason to visit NYC. The cafe is at 135 Sullivan Street...just in case you're in the neighborhood.

That said, until I get there in person, I'm glad I found the book which is filled with not only superb tarts but soups (doesn't Chickpea & Tomato Soup with Fresh Rosemary sound divine?); sandwiches (chicken & mashed avocado with radish sprouts & soy ginger vinaigrette are on tap for the weekend-or perhaps the goat cheese with marinated artichoke hearts & black olive vinaigrette on a sourdough baguette); salads (you'll never think of 3 bean salad the same...this one has honey-balsamic vinaigrette!); scones ( I did try the buttermilk & Dried Currants scones exactly as said...yum); cookies; condiments....and, of course...tarts!!!

Savory

Roasted Potato Tart with Herbs, Mushrooms & Melted Gruyere

Total Heaven on a plate, even if I did cheat a bit and did the entire mixing process in my food processor.

Sweet

Alsatian Apple Custard Tart

Seriously...look how pretty that is. I should have paid more attention and removed the tart from the outer rim before brushing with glaze..some of the shell stuck so it wasn't as pretty as could be. That said, there wasn't much left over either. The neighbors gladly got the last of it this morning.

Buttermilk & Dried Currant Scones

Not sure what I'll do next, but this is a book I'll refer to often.

Quick Vegetarian Pleasures

noreply@blogger.com (Ruth Daniels) — Mon, 13 Apr 2009 16:36:00 +0000

In starting my Cookbook Inventory Index, I realized that although I own and use several vegetarian cookbooks...really, I do!...I just haven't specifically written about any. So let me start with my first and still favorite...Quick Vegetarian Pleasures by Jeanne Lemlin. I love it so much I bought it for each of my daughters and annotated the pages with my favorite recipes.

The spine is broken, most pages are stained...in other words, it's well worn and used often. Here are a few of my favorite recipes from it...

Couscous & Vegetable Salad with Orange & Garlic (my annotation: unbelievably delicious) It's a standard at any buffet brunch or supper I ever do.

Mixed Greens with Miso Dressing (no photo, guess I'll have to make it again soon)

Lemon-Soy Marinade...the best I've ever used and fantastic for grilled vegetables (or even gasp, gasp, fish & chicken)

Blueberry Oatmeal Muffins very tasty as is..

Herb Oat Bread that's so good you forget how good it is for you!

Actually, every recipe is fantastic...tasty, healthy and quick to make. What more could anyone ask for?

All My Cookbooks - The Index

noreply@blogger.com (Ruth Daniels) — Mon, 13 Apr 2009 13:31:00 +0000

I've been putting off this project for a long time because, frankly, I don't know how to start. I have a gazillion cookbooks, I've written about most of them and I have no idea how to organize them in this index.

I could do it the way Librarians do it...simply by alphabetical order of the author, or I could do it the way we often find books in a bookstore...by category and author. I choose the latter, simply because it's also how I organize my bookshelves...in my own fashion, of course.

The other monumental question .... is ...do I link to each recipe I've adapted over the years? I'm not sure, but I guess I will just jump in the deep end, start with the books (they all have links to recipes anyway), and let it evolve as it will.

Reference Cookbooks (those "how to" encyclopedia books that should be in every kitchen...at least one volume)
The Cook's Book

The Culinary Institute of America Cookbook, CIA chefs

Herbs & Spices, Jill Norman

Notes on Cooking, Lauren Braun Costello

The Illustrated Kitchen Bible

Baking Books (Breads, cakes, cookies, chocolate, desserts, etc.)
The Complete Canadian Living Baking Book

Artisan Bread in Five Minutes a Day, J Hertzberg & Z Francois

The Seven Sins of Chocolate, L Schott

Ethnic & Country Specific (Indian, Chinese, Japanese, Spanish, Italian, American, etc.)
Time Life Series of Foods of the Worlds (out of print, unfortunately)

New Orleans Seafood Cookbook, Ralph Brennan

Beyond the Great Wall, Jeffrey Alford & Naomi Duguid

Marty's World Famous Cookbook-secrets of the Muskoka Landmark Cafe (Ontario), Marty Curtis

ZOV - Recipes & Memories from the Heart, Zov Karamardian

Morimoto-The New Art of Japanese Cooking, Morimoto

The New American Cooking, Joan Nathan

Chocolate for Breakfast, Barbara Passino

The Flavors of Asia, Mai Pham

Ethnic Paris Cookbook, C Puckette & O Kiang-Snaije

A Spoonful of Ginger, Nina Simonds

Anita Stewart's Canada, Anita Stewart

Relaxed Cooking with Curtis Stone, Curtis Stone

Healthful (not that the others aren't)

South Beach Diet Super Charged, Arthur Agatston

The Healthiest Meals on Earth, J Bowden

The Healthy Kitchen, Andrew Weil & Rosie Daley

Jewish (until I write something for each one, here's a snapshot of some of the ones I use often but somehow never wrote about)
Norene's Healthy Kitchen, Norene Gilletz

Second Helpings Please! & The Food Processor Bible (or Pleasures of my Food Processor, if you're lucky enough to have a copy..out of print), Norene Gilletz

A Treasury of Jewish Baking, Marcy Goldman

Healthy Cooking for the Jewish Home, Faye Levy

Bonnie Stern Friday Night Dinners, Bonnie Stern

My Favorite Celebrity Chefs
A la di Stasio, Josee di Stasio

Giada's Kitchen, Giada de Laurentiis

Bitchin' Kitchen, Nadia Giosia

Bobby Flay's Burgers, Fries & Shakes, Bobby Flay

Fresh & Local, Craig Flinn

Barefoot Contessa Back to Basics, Ina Garten

Ainsley Harriott's Fresh & Fabulous Meals in Minutes, Ainsley Harriott

Nigella Christmas, Nigella Lawson

In the Kitchen with Anna, Anna Olsen

Appetizers & Finger Foods
Small Bites, Jennifer Joyce

Vegetarian
Quick Vegetarian Pleasures, Jeanne Lemlin

Grilling
Grill It! C Schlesinger & J Willoughey

General (meaning I don't know where to put these)
300 Sensational Soups, M Deeds & C Snyder

The Mixer Bible, M Deeds & C Snyder

Every Kitchen Tells Its Stories, Ruth Daniels

ZOV-Recipes & Memories From the Heart, Zov Karamardian

Blue Eggs & Yellow Tomatoes, Jeanne Kelley

Wine Bar Food, C & T Mantuano

Once Upon a Tart, Frank Mentesana & Jerome Audureau

Small Bites

noreply@blogger.com (Ruth Daniels) — Sun, 29 Mar 2009 15:04:00 +0000

I think my favorite food group is finger food. Okay, it's not a food group per se, but find me at any formal food event - from family weddings to worthy cause fundraising dinners, I'm the one hogging all the appetizers. In fact, I'd prefer to never actually eat a main course if I could munch all night on those tasty, bite sized treats. Truth-be-told, our wedding reception "meal" was nothing but savory finger foods, followed by sweet finger foods for "dessert" and it was great.

That said, how could I pass up a book like Small Bites, which had me right from the cover? The photos will have you drooling and the dishes from tiny bowls of soup to mini peach and raspberry crisps and every finger-licking thing in between....well here's where I started....

Stuffed Sicilian Artichoke Bottoms

Chickpea & Pomegranate Dip

My biggest quandry is what to do next...I think I need to make a party, just to try out some of the ones I have bookmarked... saffron coconut soup with shrimp dumplings, sticky chicken wings or five spice hoisin ribs (I'm a sucker for both and these look delish!), crab & Gruyere nachos, crispy chorizo quesadillas....you get the idea.

Another plus....the dishes are all really easy to prepare and for someone like me who loves to eat "small bites", but usually hates to spend all the time it takes to make them - that is trully a plus!

So what's your favorite finger food?

The Healthy Kitchen

noreply@blogger.com (Ruth Daniels) — Tue, 17 Mar 2009 18:55:00 +0000

I don't profess to be a nutritionist, or a dietitian and certainly not a medical doctor. That said, I am always looking for healthful recipes and sound advice from the experts. I want to make meals that are good for us and that taste wonderful at the same time.

The Healthy Kitchen is written by Dr Andrew Weil, MD and Rosie Daley who is well known for being Oprah Winfrey's personal chef for a while. So you know that THEY know what they're talking about nutrition-wise.

I love the way the book is put together...Green pages are written by Dr Weil and they're your nutritional lessons about ...well everything, like how to make sense of nutritional labels on the foods you purchase; are eggs good for you; garlic - its history, what to look for when you buy it, what it's good for...did you know that cooking tames garlic and much of the therapeutic effect? So to get the most out of it, use it raw when possible and only add to a recipe at the end of the cooking process. There is lots of other advice like that to keep us knowledgeable about the foods we eat.

Rosie's pages are in yellow and they focus on the recipes (although Dr Weil has a few of his own and certainly puts his spin on things) plus how and what to stock in your pantry. You can actually "hear" them talk about dishes like...Lebanese Salad - Dr Weil's recipe on green

"This dish has a classic Mediterranean look and taste, with its combination of freshly squeezed lemon juice, olive oil, mint, garlic and onion. Don't even think about using California black olives here; they are a pathetic imitation of the real thing. (Rosie, this means you!)"

They both give tips about health and ways to change up the recipes. I've learned alot already!

But let's be honest, there are two types of healthful cookbook users...the ones who must read the what and why of things...and those (like me) who do a little reading but really are just looking for healthy dishes that look great, taste delicious and have some positive nutritional or health benefits. Often, healthful cookbooks sit in one sphere or the other...not both and some of us are bound to be frustrated....limited explanations (not enough answers to the "why?" question for the "I must understand everything" people) and the other extreme...too much info, not enough recipes. Truth is, sometimes I feel like Charlie Brown in class when the teacher is saying "wha..wha...wha...wha ...wha".

Whichever camp you fall into, The Healthy Kitchen is wonderful choice...great recipes, lots of tips, stunning photos.

Yesterday we had some Roasted Winter Squash & Apple Soup with Cilantro Walnut Pesto...loaded with antioxidant carotenes (squash), omega-3 fatty acids (walnuts) and lots of vitamins, minerals, and fiber.

I served the soup with delicious Multigrain scones (without the lemon topping) lots of healthy carbs. They are scrumptious as a side with soup or salad, and the perfect breakfast when you're in a hurry (just add some dried fruit like blueberries). Healthy grains somehow put together so they don't taste like wood...a common complaint of mine.

"Nuff said! Check out the book.

Craig Flinn's Fresh & Local

noreply@blogger.com (Ruth Daniels) — Fri, 13 Mar 2009 18:27:00 +0000

It's always exciting to get a new cookbook. And this one is even more special, since I was lucky enough to interview Chef Craig Flinn of Chives Canadian Bistro for Foodtv when he was writing this masterpiece. (You can follow all the links from here)

I know they say you can't judge a book by its cover...but really...check out how beautiful that Eggplant Cannelloni with Olive Oil poached Field Tomatoes looks. All the photos are equally luscious.

The recipes are spectacular - as one would expect from an award-winning kitchen and in addition to clear directions, there's another plus...the recipes are color coded...green dots mean spring, red is for summer, brown for fall and icy blue is for winter. And why...you ask?

Craig is passionate about favoring local farmers and independent producers and that means sticking to what's available in local markets whenever possible, whatever the season. That means, fresh tomato dishes are best served in the summer, root vegetables in fall and winter...you get the point.

You'll often find him at the Halifax Farmers Market on Saturday mornings, talking to the vendors and finding out what's fresh and wonderful for Chives...the ever-changing menu there reflects his finds.

The dishes showcase his roots (right here in Nova Scotia) and his training as a chef in Europe and North America. All the "chef" basics...perfect stocks, flaky pie dough, demi-glace, roasted garlic puree...maple balsamic syrup!!! needed for his delicious dishes are in their own section to help those of us without chef training to pull off spectacular meals. The "chef secrets" all have straight forward directions - I love it.

If you're lucky enough to be in Halifax, you can taste many of the recipes that made it into the book at his restaurant. And if you're not lucky enough to live here, you can still use the book to cook locally grown and produced delicacies wherever you are. Bottom line...buy what can be produced locally.

Yesterday my family got to savor this pasta dish, made with local organic chicken and mushrooms, which did say "Canadian", I'm just not sure which part of the country.

Roasted Garlic & Cremini Mushroom Pappardelle with Chicken

Tonight we're having a very wintery dish of Root Vegetable Tart.

By the way, I just heard that Chef Craig will be at Chapters/Indigo at the Mic Mac Mall location tomorrow afternoon (Saturday, March 14th). If you're in the neighborhood, he'll be happy to sign a book for you.

The New American Cooking - Joan Nathan

noreply@blogger.com (Ruth Daniels) — Tue, 17 Feb 2009 14:00:00 +0000

Joan Nathan is not your average cookbook author. In fact, her books are not your average cookbooks. Yes, her recipes are wonderful...they've graced our Jewish Holiday table often over the years.

Probably our all time favorite is this Praline "Lick your fingers" Kugel from Jewish Cooking In America. There would be a serious rebellion if it didn't show up to break our Yom Kippur Fast.

I own three of the ten books she's produced over the years, many winning prestigious awards - like James Beard Foundation, Silver Spoon and IACP (to name just a few) and I love them all. But back to what makes Joan stand out, which takes us back to her university days. She actually earned two masters degrees - one in French Literature and the other in Public Administration and went to work in Israel for the Mayor of Jerusalem and then for the Mayor of NYC, co-founding the Ninth Street Food Festival. That interest in the people as well as the recipes led to her PBS cooking shows and all the fantastic cookbooks.

Her books are so much more than sharing great recipes. They take you into the homes of people around the world, exploring their culture, their kitchens and their ways to celebrate the holidays.

Most of Joan's books document Jewish experiences around the world. How they adapt their cultural traditions to the customs and foods of the countries they live in. She writes their stories so vividly and naturally, shares their recipes.

I admit, I was expecting her latest book, The New American Cooking, to be more of the same with a more modern, perhaps healthier slant. And it is very healthful, interviewing organic farmers and artisan bread & cheese makers. But it goes way beyond that. This book reflects not only Jewish migration to the US, but that of people of different backgrounds who emigrated from Asia, Thailand, Vietnam, Cambodia, India, Middle Eastern countries, Latin America...where ever they've come from...their stories AND their recipes for all of us to enjoy.

In flipping through the book, I found a very unique recipe for cabbage soup. I love cabbage soup - with meat, without, with beets, without, but I admit I've never seen a recipe quite like this one....or the story that goes with it.

Haitian Soupe Jaune

The story goes (she tells it so much better than I - on Page 141), that back when Haiti was a French colony, many French citizens owned plantations and would serve this soup at their New Year celebrations. It's flavored with Creole spices, allspice, butternut squash, cabbage, beef, carrots....the list of ingredients is awesome...and the Haitian slaves were forbidden anything but the aroma. Since the Haitian liberation in 1804, this has become the traditional meal of Haitians around the world. And it is delicious.

As I said It's not only a great collection of recipes, it's a wonderful read!

Ainsley Harriott's Fresh & Fabulous Meals in Minutes

noreply@blogger.com (Ruth Daniels) — Thu, 29 Jan 2009 17:40:00 +0000

Ainsley Harriott is a fun loving, British celebrity chef. And while I have seen (and tried) a number of his recipes in foreign magazines, I've never seen his very popular show - Ready, Steady Cook on BBC-TV. Unfortunately, it's only available if you're lucky enough to live in the UK. You can read all about him here and check out the list of his other books.

With all his shows, and all his books, I was excited to try Ainsley Harriott's Fresh and Fabulous Meals in Minutes . Within seconds, I had marked at least six recipes that I had to make immediately! Each one is brilliantly easy, really interesting and stunningly colorful to look at. I was drooling over everything. I love how he brings together ingredients that, at first blush you might shake your head at. Trust me - quickly move beyond that and dig in. Let me give you an example...

Last week I served up his Spaghetti with Sicilian Style Cauliflower Sauce. I discovered how much I love cauliflower when I started the South Beach Diet as an alternative "good" carb...but I digress. In my pre-Ainsley Harriott world, I would never have combined anchovies with saffron, raisins and pine nuts. It would have been either or - salty or sweet. It was delicious and it goes without saying that I'm a convert.

And tonight's dinner has two sides I couldn't resist -

Garlicky Beans

Spicy Stir Fried Broccoli

They were perfect...and on deck for later this week...his Thai Style Chicken, Corn & Shrimp Cakes. I can't wait!

The Cook's Book

noreply@blogger.com (Ruth Daniels) — Mon, 26 Jan 2009 17:09:00 +0000

A Million years ago, my mother hired a professional to paint and paper our kitchen...my father had many wonderful qualities...home repair and renovation - not high on the list. I was 16 and, after watching him do his magic, I decided to paper one straight wall in my bedroom. After all, he made it look so effortless. Right! Well...after many hours, lots of sweating and grunting - think Lucille Ball - and voila!... a less than perfect job (bubbles under the paper, pleats, glue on the outside, patterns not lined up). I came to the conclusion that he made it look effortless because he had been trained and had doing it for years.

I often find the same is true when watching some chef on TV, or read a book written by a trained chef. Everything looks easy, until you get into the kitchen. Now the problem is solved. Whether you've just started cooking or you've been doing it for years, there are things we don't know.

The Cook's Book is brilliant. It's edited by Jill Norman (she also edited Herbs & Spices that I love) who got together some very famous professional chefs like Charlie Trotter, Michael Romano, Dan Lepard, Ken Hom and other experts with impressive resumes.

Frankly, I don't know how to begin telling you how fantastic this book is, so I'll just jump in and share some of the random things I learned by quickly flipping through the book.

Did you know that when storing vegetables (there's an entire page):

you should keep greens and other delicate vegetables away from tomatoes which release ethylene gas that causes green vegetables to wilt;

potatoes should not be kept in the fridge because the cold temperature will break down their texture and flavor.

Any idea what "tourner" means? It's also called turning and is common preparation technique for preparing root and tubor vegetables like carrots, turnips and potatoes. The vegetables are shaved into classic seven sided oval shapes (you know that they say..."a picture is worth a 1000 words - well 3 pictures tells this story best).

The vegetable section (put together by Charlie Trotter with a great intro) walks you through trimming, washing & drying and cutting vegetables of every shape and size, hearty and delicate. The chapter then moves on to different vegetable families and how to deal with them from cleaning, to storing and preparing - gourds (summer & winter squashes - really need different handling; roots and tubers; shoots & stalks like artichokes and asparagus (two of my favorite veggies and now I know how to prepare them like a pro); pods & seeds; mushrooms and fruit vegetables (like avocados).

There are charts for each section - how to store, temperatures & ways to cook everything in that section. It goes without saying that there are some awesome recipes too. Seriously, I can't wait to try the Summer Fruit Tabbouleh recipe (page 323) when the weather warms up. It's in the Grains & Beans section- 20 pages of tips, techniques and recipes (all with photos to help you).

For the adventurous and world travellers (at least in the kitchen) there are great sections on Indian, Thai, and Chinese cooking; an entire section on pasta and dumplings from around the world. Don't even get me started on fish, meat or baking. All those hard to explain instructions are accompanied by great photos.

Know the difference between braising & stewing? roasting & baking? Want to learn how to really impress everyone with your carving skills? Preparing and cooking fish and seafood a mystery? Now they don't have to be. I know I'll be using this book often, both as a great resource...and to whip up the mouth-watering dishes as well.

Herbs & Spices

noreply@blogger.com (Ruth Daniels) — Mon, 12 Jan 2009 19:31:00 +0000

If you follow my other blogs, then you know I can't imagine cooking without herbs or spices. That said, I usually stick to my personal favorite herbs - cilantro, basil, thyme, parsley, rosemary and occasionally dill and a bay leaf. As for spices, I love ginger, can't live without garlic or onions (which actually fall under herbs in the book) and am always willing to experiment with more exotic (at least to me) spices.

So this book Herbs & Spices by Jill Norman will be used frequently. I expected lots of recipes with some information about the various herbs and spices. To my surprise, less than 50 of the 325 pages are filled with recipes...but more about that in a minute.

This book is a fantastic book for anyone interested in expanding their repertoire of flavors. I love the organization ....Herb chapters are organized by fresh & mild herbs, sweet herbs, citrus or tart, licorice or anise flavored herbs, minty herbs, oniony (including garlic), bitter or astringent herbs like chicory (which I never knew what to do with other than make ersatz coffee) and pungent or spicy herbs. There's also a chapter on how to prepare herbs - which is very comprehensive, with tips on chopping/pounding, drying/rubbing as well as how to make vinegars and butters. Chapters for spices are organized in the same manner.

Let me give you an example of a page....I'll use Purslane as an example...it's an herb I've heard of, but can't, make that couldn't tell you anything about before today. It's a sprawling annual, used for centuries in Southern Europe and the Middle East; important source of vitamin C & iron; one of the best plant sources for Omega 3.

The left column of each page:
Parts Used: leaves , young shoots and pretty flowers can be added to salads. Purslane is always eaten fresh.
Buying & Storing: will keep 2-3 days in a plastic bag in the vegetable crisper of the fridge. In summer Greek & Turkish grocers have large bunches (I hope that's true in Halifax). In Mexico, it's readily available in markets.
Grow your own: detailed account, but since I have no place to grow any, I'll leave that for you to check.

Rest of the page: stunning colored photo of the herb/spice, a description of the plant varieties and naturally, the culinary uses.
I'll still use Purslane as the example:

"young leaves make agreeable addition to salad. In the Middle East, chopped purslane with a garlicky yoghurt dressing is served as an accompaniment to grilled meats. The herb is also a standard ingredient of fattoush, the Lebanese Salad. (I guess I'll have to find some for the version I make).

Blanch older leaves to use as vegetable. Cooking emphasizes their mucilaginous content, which provides a good thickening for soups and stews. In Turkey, large bunches of purslane are used in traditional lamb and bean stew, ...." (There's more, but you get the idea).

Good with: beets, cucumber, eggs, fava beans, feta cheese, new potatoes, spinach, tomatoes, yoghurt.

Combines well with: arugula, borage, chervil, cresses, salad burner (another one to look up) & sorrel.

It's a fantastic reference book, and naturally I couldn't resist quickly whipping up a couple of excellent condiments. The Peruvian Parsley salsa was perfect over Seared Scallops on a bed of arugula. I'll be using some Puerto Rican Ajilimojili over pan roasted tilapia tonight.

Which leads me to the back of the book...the recipes... definitely more than just recipes. The first few pages are all about herb mixtures from Bouquets garnis (there are different ones, depending on what you want to cook), and descriptions of mixtures like herbes fines, persillade, gremolata, herbes de Provence and more. And if that's not enough... the author also has a section on blends by country.

See what I mean, I'll be referring to this one often.

a la di stasio

noreply@blogger.com (Ruth Daniels) — Thu, 01 Jan 2009 18:35:00 +0000

Josee di Stasio has been a Quebec food celeb for a long time, but only known in French, on TV and in books. Finally, she's written her first English language cookbook a la di Stasio and it's wonderful.

I've already tried a couple of dishes, with many a page ear-marked. The Butternut Squash Soup will be a favorite winter dish, I'm sure. The curry and fresh ginger, will certainly keep the chill of the season at bay. The Lentil Stew with Pancetta and so many herbs and spices is sure to take my mind off the cold. The Pan Fried Shrimp in Ginger Emulsion will definitely have me thinking summer...as long as I don't look out any windows.

And just to get your taste buds working, check out the two dishes I did try...

Spice Rubbed Salmon

And Pasta Pepe e Cacio which would have been wonderful comfort food on its own.

Because I'm just starting out on the South Beach Diet, I purposefully avoided the dessert section, but I'll be checking it out before too long.

The book is full of gorgeous photos showing of great ideas for "Nibbles", as she calls the section on quick, mostly-no-cook finger foods, and everything else from soups to salads to mains and desserts. But what makes this book unique is a section at the back of the book called "Basics". Lots of tips and recipe ideas. She shares her secret to bringing out flavor of spices and how to make different croutons, buschetta, crostini from left over breads and pita. That's just the tip of the iceberg. The rest I leave to you to discover. ...Oh, I also love the section on cheeses: serving ideas, which go with fruit, nuts, dried fruits or in salads...plus what to do with leftovers. Top of the list "Deluxe Grilled Cheese"...see page 108 (her note) and 175 for more choicest (my note).

Right now I'm off to buy some butternut squash, pancetta and fresh ginger. The shrimps are already in the freezer.

Donna Hay has a new book No Time to Cook

noreply@blogger.com (Ruth Daniels) — Sun, 21 Dec 2008 12:03:00 +0000

Donna Hay has a new cookbook out and it's very high on my wish list. It's so that I only found out about it because I get the Doanna Hay newsletter. If you want a glimpse you can visit her site. Even Amazon only has an order form with no photo, that's how new it is. No Time To Cook (just from the peak at her website) looks perfect for anyone who loves great food fast, anyone who loves to eat glorious meals but has little time to put them together.

All I can say is...."I waaaant it! I waaaaant it!" I think that's from a song, or perhaps just memories of my girls when they were little.

What's the cookbook, highest on your wish list?

The Illustrated Kitchen Bible

noreply@blogger.com (Ruth Daniels) — Fri, 19 Dec 2008 15:24:00 +0000

If you know a novice cook (or just a nervous one, for that matter), I have the perfect gift. The Illustrated Kitchen Bible which has 1000 recipes, photos (not just on the finished dish, but for the "how to's" as well) and lots of great tips and charts (think conversion tables, substitutions, roasting and freezing guidelines...and more).

Each recipe has clear directions, tips (like whether or not the recipe freezes well or can be made ahead). At the front of each section there are a couple of pages of photos of the finished dishes for that section, the page the recipe is on and how long it will take to prepare. That's a really important one for me. I hate it when I start to make a dish and discover that it's going to take much longer than I thought, or needs marinating or two phase cooking....you know what I mean.

Here's an example ....The section called "Main & Side Dishes" actually has the photo array separated into "Hot Mains in 30 Minutes or Less", "Meat-free Mains" , "Meat-free Sides", "Light Lunches", Low-fat Dishes", "Kitchen Staple Dishes", "One Pot Meals", "Family Favorites", "Great on a Grill", "Cooking for a Crowd", and "Dinner Party Mains". How simple and how perfect is that!

And because it's cold here in Halifax, and because it's almost lunch time as I write....I couldn't help but spot the quick and easy (and did I say quick?) Lentil Soup.

In fact, it was ready before I finished this post!

Next up for me is Herbed Fish Goujons (think fancy fish sticks). They look and sound delicious.

And back to the novices among us...another terrific example of what this book does...four pages dedicated to the lowly potato. The first page, tells us how to choose them with photos and descriptions that take the guess work out of which type to use when. The second & third pages, shows us how to prepare them from scrubbing, to peeling, chopping (or grating) to cooking (boil, bake, fry and roast) and the last page is dedicated to ideas for leftovers with photos and page numbers for the actual recipes.

You have to love how simple and well organized this book is and, although I often forget to myself...this is one introduction to read. It spells it all out.

Giada's Kitchen

noreply@blogger.com (Ruth Daniels) — Wed, 17 Dec 2008 13:11:00 +0000

If you love watching Giada de Laurentiis on the Food Network, you will love her new book Giada's Kitchen: New Italian Favorites. It's filled with her trademark easy to do, over the top delicious dishes. In fact, I have most of the pages earmarked for recipes to try. I mean, how could I do Presto Pasta Nights week after week without marking all of her droolingly delicious pastas.

First one up is the Linguine with Shrimp & Lemon Oil
- one word...delicioso!

And since the weather here has been cold and dreary, I whipped up some Tuscan White Bean Soup (everything from the pantry and no need to leave the house for shopping - bonus!) Honestly, I'm not sure which I enjoyed more...holding the hot bowl of steaming soup and inhaling the aroma...which did an instant warming of body and soul....or the delicious flavor and textures. A perfect antidote to a gloomy day.

Given that lobster is so inexpensive around here these days, there will be no excuse for not making the Focaccia Lobster Rolls. I'm drooling just thinking about them.

The photos are all gorgeous and make choosing recipes very difficult...which one to start with? ...how many can I make in one day?....decisions, decisions, decisions.

One thing is clear...this is book is a keeper! You still have time to add it to your wish list for the holidays.

In the Kitchen with Anna

noreply@blogger.com (Ruth Daniels) — Tue, 09 Dec 2008 14:47:00 +0000

If you get the Canadian Food Network, then you know Anna Olson. When I think of Anna, I think - sweet, desserts and sugar - probably because her show Sugar has inspired this baking challenged individual to actually create some pretty tasty desserts. Now Anna has a new show called Fresh With Anna Olson that has her cooking up savory as well as sweet dishes. Check it out.

Even if you aren't able to watch her cook up delicious dishes in her own lovely kitchen, you can get a copy of her new book In In the Kitchen with Anna: New Ways with the Classics with lots of great tasting dishes from savory (soups, salads, sandwiches, appetizers, fish, poultry & meat, starches and sides, vegetables) as well as what I know her best for...her breads, sweet treats & preserves.

I've only made two dishes so far, but I have a ton bookmarked. Most of the recipes are classics that many of us know and love, but all of them have a cool twist. For example, Chicken Pot Pie (one of my favorite comfort foods) has the traditional bottom crust, and a few surprises in the filling - splash of dry vermouth, fresh rosemary, parsnips, cremini mushrooms and red peppers added to the usual carrots, onions and celery. All of that is topped with a Cheddar Biscuit Topping....see what I mean about classic with a twist. And forget about plain rice...Citrus Coriander Rice has lemongrass, ground coriander, lemon zest, chopped fresh cilantro and some red chili pepper flakes.

Here are a couple that I did try and loved.

Anna's Grilled Asian Flank Steak

Anna's PB &J Thumbprint Cookies
Her recipe is really for Giant PB &J Thumbprints

Which ever way you choose...big or small, jam filled or straight, you'll love them.

The Mixer Bible

noreply@blogger.com (Ruth Daniels) — Sun, 23 Nov 2008 14:56:00 +0000

Before you turn away...this is a great book even if you don't have a stand mixer and even if you're not all that into baking.

The Mixer Bible: Over 300 Recipes For Your Stand Mixer has tons of recipes that you can make with a regular mixer, food processor, and even the way our grandmothers did...by hand! But let me back up a bit.

A number of years ago my 30 year old Sunbeam Stand Mixer died and I could finally replace it with the much coveted fire engine red KitchenAid Professional 600 Series 6-Quart Stand Mixers . I was fortunate enough to have all this happen when there was an awesome deal that not only included the mixer at a substantial saving, but also a shredder/slicer attachment. Truth be told, I only used the attachment once. It's so much easier to grate and slice things using my food processor which is always sitting on my counter. So the attachment has sat in the cupboard, alone and lonely for a long time.

Back to the book....naturally there are many fantastic recipes for baked goods like the Cranberry Maple Squares that grace the Second Edition cover. I couldn't resist them and (because my son-in-law is allergic to cranberries) made them using dried blueberries & dried cherries. Their photo is much lovelier, but I promise you, mine were pretty tasty!

Six different pie crusts, banana cream pie, pumpkin pie, black bottom pie...the list of cakes, cookies, pies and muffins is endless. But that isn't all! Who'd have thought about soups and pastas, main dishes and side dishes and my very favorite section...sausages! when thinking about their stand mixer?! There are 29 different types of sausages you can make, which include my all time favorites that are not so easy to find in stores here in Halifax...chorizo, merguez and garlic fennel. You know they will definitely be on my table often, especially now that I can keep the spice level to our liking. Perhaps I will have to buy that attachment, but in the meantime, I'm going to be using my food processor to help me out. Here's a link to grind meat at home. In a nutshell, here's what they suggest...

"When using a food processor, cut chunks of beef and fat into one-inch uniform cubes and chill. Place meat cubes in the processor with metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches. Pulse in short 1- to 2-second bursts until the desired consistency is achieved, usually 10 to 15 pulses.

It is important to pulse rather than letting the food processor continuously run. Pulsing tends to distribute the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mush. If you are adding herbs or
spices for a recipe, might as well toss them right in before beginning to process.
When using a food processor, cut chunks of beef and fat into one-inch uniform cubes and chill. Place meat cubes in the processor with metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches. Pulse in short 1- to 2-second bursts until the desired consistency is achieved, usually 10 to 15 pulses.

It is important to pulse rather than letting the food processor continuously run. Pulsing tends to distribute the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mush. If you are adding herbs or spices for a recipe, might as well toss them right in before beginning to process."

So for those of you, like me, without fancy attachments or even fancy stand mixers, the recipes can be done with your trusty food processor or graters and blenders...which means that this book should definitely be on your wish list, no matter what tools you have in your kitchen.

The Culinary Institute of America Cookbook

noreply@blogger.com (Ruth Daniels) — Mon, 17 Nov 2008 19:21:00 +0000

I love this time of year, not so much for the weather, but for all the gorgeous cookbooks that hit the stores in time for holiday gift giving...even if that means a gift for yourself.

When I first saw The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef I admit it...I was leery. Was it going to be too "chef" like for the novice home cook who really wants something simple and needs guidance? Or was it going to be filled with recipes for the advanced home cook?

The answer... YES to both questions. The recipes are simple - all 375 of them - and very easy to follow the step by step directions and pages like "selecting and preparing legumes". Throughout the book are tons of tips from the top chefs who teach at the CIA. The more complex or complicated dishes also have photos to help you understand the process. I'll be making the Crepes with Spicy Mushroom Filling very soon...a perfect brunch dish for the Holidays.

And nowhere have I seen such a comprehensive list of charts and tables to help the novice figure out temperatures for ovens, grills, "doneness" of every conceivable fish, fowl or meat, plus a chart for "best quick cooking method for fish" and a separate one for shellfish. Not to mention (okay...I'll mention them) charts for stocking your pantry, by ethnic kitchen - Mexican, Caribbean/South American, Asian, Mediterranean/Middle Eastern, French and Indian and by food type. As I said...very comprehensive.

I made their version of Pasta Puttanesca with Shrimp which really rocks! And couldn't resist taking a picture of the sauce cooking...the aromas, the colours... It takes hardly any time at all to prepare and, because it's so thick and spicy it will also be great spooned over scrambled eggs or over roasted chicken or fish. I'm in Heaven and so far, I've only tried one recipe!

So if you're hunting for the perfect cookbook for the novice or for the adventurous...this book tops the list.

Nigella Christmas

noreply@blogger.com (Ruth Daniels) — Mon, 10 Nov 2008 19:20:00 +0000

With just a little over a month to go...less if you count all the parties and get togethers before Christmas and don't forget New Year's Eve, etc., after. Regardless of your religious persuasion, this is the "Holiday Season". And what better gift to arrive at my door but Nigella Christmas.

I say that because who does more decadent, but easy-to-do dishes better than Nigella. I love her casual, almost lazy style and I particularly love how well I do with her recipes. Truly, over the years my best received dinners come from Nigella and people rave about the dishes long after the party is over.

So, naturally we expect deliciousness on every page and we are not disappointed. And in addition, there are so many tips to get you through the holiday season with tips about preparing and freezing ahead of time, that you just might get to enjoy the preparations this year.

She even has an absolutely superb schedule for what she calls "The Main Event". Starting at 10 AM, it gives minute by minute guidelines so you don't get frazzled before your guests sit down at the table.

There isn't just ONE menu, either. She creates lovely options for different "Stars"...like turkey (with several choices for stuffings and sides), naturally, but also roast goose with Pear & Cranberry Stuffing or Roast Beef with Port and Stilton Gravy or Rolled Stuffed Loin of Pork with Rubied Gravy (even her descriptions have one drooling).

Vegetarians need not despair, you are not relegated to sides at this table...Roast Stuffed Pumpkin with Gingery Tomato Sauce, Red Cabbage with Pomegranate Juice, Christmas Salad and Australian Christmas Pudding with Hot Chocolate Sauce. Even I could be vegetarian, at least for the day!

And if that's not enough reason to check it out....the cocktails, canapes and Christmas baking will have your head spinning.

One challenge I always find around this time of year especially, is...what to bring as a host/hostess gift? In Nigella Christmas, you can choose from simple but spectacular gifts that take little time to prepare and really stand out from all those bottles of wine. Vanilla Sugar, Spiced Salt, Marinated Feta, Winter Spiced Vodka, three kinds of chutney, chili jam, peanut brittle...the list goes on and on.

My first project...Cranberry, Almond & Honey Granola, because, seriously who can resist it!

Hope you enjoy your holiday season, even if I am a little early!