When the leaves start to fall and the temperature begins to drop, it's time to cozy up with comfort food that takes full advantage of the season's flavors. From squash and root vegetables to cranberries and quince to hearty, savory dishes, Autumn Gatherings will help you make the most of this season's natural bounty.
Award-winning cooking instructor Rick Rodgers's recipes are purposefully uncomplicated, focusing on the flavors, aromas, and colors of autumn. Warm up the dinner hour with Broccoli and Roast Garlic Soup, Baked Cardoons in Fontina Sauce, Leg of Lamb with Roasted Ratatouille, and Pumpkin Sticky Toffee Pudding. Take tailgating up a notch with Hoboken Cheesesteaks, Celery Root and Red Pepper Slaw, Warm Roasted Butternut Squash Salsa with Tortilla Chips, and Fig Bars. Sweeten a Halloween party with Carrot Apple Cupcakes with Cream Cheese Frosting. And family and friends can give thanks over Dry-Brined Roast Turkey with Cider Gravy, Cornbread Stuffing with Dried Fruits and Hazelnuts, Mashed Potatoes with Mascarpone and Roasted Garlic, and Concord Grape Pie.
From the last golden days of August to early December evenings in front of the fire, everyone can celebrate the pleasures of the fall harvest. With delicious recipes and beautiful color photographs, Rick Rodgers and Autumn Gatherings will help inspire you to make the most of this wonderful season.
Creating delicious and innovative chicken dishes is easy: Start with a farm-fresh bird, pair it with fresh fruits and vegetables, season it with an adventurous palate, and you have a whole new way of thinking about dinner. The forty-four recipes in this book are inspired by familiar favorites, but they're elevated by using seasonal produce, bold global flavorings, and simple, but high-impact, cooking methods. Whether it's a chicken soup, salad, or main course, or a dish made from one of chicken's flavorful cousins, each recipe explains how and why the original ingredient pairings work together to create enticing new tastes. Dozens of full-color photographs show each finished dish as well as an array of inspiring ingredients to reinvigorate your cooking. With this book as your guide, you can transform even the simplest poultry dinner into a memorable meal.
Getting ready for your first turkey
or dissatisfied with the dry results you got last year? Not to worry —
"Mr. Thanksgiving," Rick Rodgers, is here to teach Thanksgiving 101. And he
ought to know. For the last eight years he has been traveling the country
to teach his class as the media spokesperson for Perdue Farms, an
industrial giant among turkey producers.
Before getting to what he calls the
“Main Event,” Rodgers has advice about how to plan ahead and
coordinate the labor to make the day itself more enjoyable. He opens with
sections on appetizers and beverages (Glittering Spiced Walnuts, Spicy
Cheddar and Pecan Balls, Bloody Marys and Ramos Fizzes) and soups and salads.
The “Main Event” is everything,
absolutely everything, you would want to know about buying, thawing,
prepping, and roasting a turkey. You needn't look any further. There's
a long question-and-answer-style section that anticipates any questions
you might have. Then it's right on to everything from Perfect Roast
Turkey with Best-Ever Gravy to Holiday Meatball Lasagna.
Follow all that with sections on
stuffings and dressings, side dishes, yeast and quick breads, desserts
(there's more to do with that pumpkin than make pie — how about
Pumpkin-Walnut Roulade with Ginger Filling?), and leftovers (Turkey Tetrazzini),
and you can see how Rick Rodgers' Thanksgiving 101 is the cookbook equivalent of
one-stop shopping for your holiday meal. —Schuyler Ingle, Amazon.com
He's taken the fear out of holiday entertaining and Thanksgiving dinner
preparation, and now Rick Rodgers makes grilling easier and more enjoyable than
ever. Drawn from his sold-out coast-to-coast classes, Barbecues 101 features the
hands-on, step-by-step style that has made Rodgers such a popular and
award-winning instructor.
This totally comprehensive guide is ideal for novice grillers or veterans.
Barbecues 101 offers an abundance of recipes equally suitable for charcoal and
gas grills, as well as tips on how to turn your grill into a smoker. Classic
barbecue fare (such as Rubbed and Sauced Beef Ribs) and contemporary grilled
dishes (Duck Breast with Orange-Port Sauce) are served up with intriguing
appetizers, savory side dishes, and luscious desserts. Recipes for sauces,
marinades, rubs, and salsas are given for all types of meats, poultry, fish, and
vegetables, and there are even barbecue-ready beverages such as Merlot and Summer
Fruit Sangria. Complete menus with timetables make a feed-the-masses family
reunion as simple as a quiet patio dinner for four. With Barbecues 101 in hand,
fabulous foolproof barbecue is at every home cook's fingertips.
Rick Rodgers shows you:
The fastest, safest ways to make a fire
How quick and easy marinating can be
The best method for grilling not charring chicken
How to plan step-by-step for festive outdoor gatherings
Bring skill to your grill with this complete introductory course from one of
America's favorite cooking teachers.
The most challenging aspect of entertaining is often the timing: will
various elements of dinner for 12 be hot all at once? Is it all right to
make and freeze some dishes ahead of time? And how long does garlic
butter keep, anyway? Fans of Rodgers's 101 series know what to do:
follow the timetables after each menu, and time-management will be a,
well, piece of cake (probably Angel Food with Lemon Mousse Frosting).
Rodgers's series (it includes Thanksgiving 101, Christmas 101 and
Barbecues 101) boasts a unique layout with a soothing rhythm. This
addition has four season-centric sections with several menus in each,
ranging from Mardi Gras to Passover, Father's Day to Christmas. A
shopping list, recipes, tips and an agenda provide strategies for each
soiree, and Rodgers adds personal commentary and historical insight: "A
Mardi Gras Celebration" notes the "holy quintet" of seasonings used in
Cajun and Creole recipes, and "Halloween Party"-ers may want to remember
guests will be in costume, "so don't make food that is too difficult to
eat or serve." Clever tidbits ("all food looks good on white ceramic")
and succulent close-up photos are enticing, and a list of essential
kitchen tools will have readers on the fast track to achieving Rodgers's
goal: a memorable celebration and a calm chef.
Copyright (c) Reed Business Information, a division of Reed Elsevier Inc.
All rights reserved.
100 easy, fun recipes--with menus and timetables for stress-free entertaining--to put you in the holiday spirit!
Your tree is up and decorated, the carolers are
singing, and there's just one thought on your mind: How am I going to get
Christmas dinner on the table and still have enough
energy to plan that New Year's bash?
Rick Rodgers, cooking teacher and author of the bestselling Thanksgiving 101, once again takes you by the hand to help you entertain (and still be entertaining) during this hectic season. Christmas 101 features 100 of Rick's never-fail recipes, from holiday classics such as egg nog, glazed ham, and gingerbread cookies, to contemporary ideas such as Shrimp Bisque with Confetti Vegetables, Prime Ribs, and Apple Shortcakes with Brandied Cream. And since the holiday season keeps going long after the last Christmas present is opened, there are
plenty of New Year's ideas, from an intimate dinner for four to an open
house buffet for the entire neighborhood.
Whether you're a novice preparing your first holiday
dinner or an experienced cook seeking new ideas, Christmas 101 is all
you'll need.
Learn everything you need to know about Christmas cookie making, with detailed instructions on baking, storing, and mailing
Create the flavors of the season, from spirited drinks like hot buttered rum and spiced punch to holiday goodies like special breads and homemade candies
Save time with soup-to-nuts menus and detailed
timetables for holiday parties, from an all-dessert "Nutcracker
Sweets" party to a tree trimming buffet.
Christmas 101 has holiday entertaining all wrapped up,
with enough festive recipes to keep you celebrating all year long.
In The Carefree Cook veteran food writer Rick Rodgers confronts the
problem of fixing good food fast. He's not alone in this preoccupation,
as other, similarly themed cookbooks attest. If The Carefree Cook offers
little novel to increase kitchen ease (which may be a tall order
indeed), it nonetheless provides 150 tasty, simple enough recipes for
everyday meal-making. Some of these, from a broad range of menu options
that includes vegetarian main courses, are standouts. Dishes such as
Roasted Clams with Peppers and Spicy Sausages, Grilled Chicken Breasts
with Orange Jerk Marinade, and Santa Fe Corn Pudding with Year-Round
Salsa are real keepers. Desserts, including Pear Pandowdy with Ginger
and Five Spices and Peanut Butter and Jelly Pie, are attractively homey
and non-taxing. Rodgers also provides useful ingredient asides--on the
"new" intensely flavored chocolates, for example--and preliminary
instructions that will help readers better organize their kitchen lives.
Recipes that take 30 minutes or so to prepare are so indicated. With
color photos sure to get cooks cooking. --Arthur Boehm, Amazon.com
Next time you party, try a dip. Or two. Or three. Rick Rodgers, renowned cooking teacher and cookbook author shares 95 of his favorite dip recipes in his new book, Dip It! Of course there's the classic onion soup mix, but why not make Rick's updated recipe with onions? For a Super Bowl or tailgating party, you'll score big with bowls of tortilla chips served up with meaty Hot Beef and Pinto Bean Chili Dip. There are plenty of vegetarian spreads, too. Scoop wedges of pita into Moroccan Eggplant and Tomato Dip. The Faux Cheese Fondue will be a hit with cheese lovers. Rick also offers plenty of lighter dips such as the Two-Alarm Salsa or Three-Bean Salsa. Need an elegant dip for a special occasion? Try the Pesto Mascarpone or the silky smooth Double Salmon Dip. And many of these dips do double duty -- use them to bring a little something extra to your sand-wiches. And what's homemade dip without crunchy, crispy dippers? There are recipes for homemade versions of Potato Chips, Herbed Breadsticks, Tortilla Chips, and much more. Also included is a complete list of vegetable dippers that will add snap and color to your table. Rick also offers lots of helpful entertaining tips from do-ahead recipes to creative dip holders. So have a party. Take a dip with Dip It!
If you're wondering what to put inside that 20-pound
Thanksgiving turkey, or how to liven up an acorn squash, 50 Best
Stuffings & Dressings is the book for you. This helpful little cookbook
offers you enough suggestions to last all year long. Consider, for example,
the originality and versatility of Caribbean Beef and Rice Stuffing, a
favorite throughout South America and both an exquisite dressing for
poultry and a filling for vegetables such as zucchini, sweet peppers,
tomatoes, or pumpkin — or Potato, Bacon and Rye Bread Stuffing, the
perfect compliment to turkey, goose, or duck. From Gingered Cranberry and
Almond Cornbread Stuffing to the more traditional Classic Bread Stuffing
with Onions, Celery and Herbs, 50 Best Stuffings & Dressings
has a recipe for every taste
Fondue can be fun — it's a great way to entertain, especially during
cold winter weather. It can be romantic — just the thing for a couple
to share for a romantic Valentine's Day dinner. But, until Fondue:
Great Food to Dip, Dunk, Savor, and Swirl, fondue suffered from an image problem.
There are a few fondue books available, but a lot of the recipes were outdated, or used impossible to
get cheeses (not surprising, as most of the books were European- or
Australian-published). For my own fondue parties, I realized I'd have to
invent new fondues for my today's global, more sophisticated tastes. I
devised new recipes with contemporary flavors — like Smoky Cheddar and
Apple Cider Fondue, and retro ones like Peanut Butter and Milk Chocolate.
Other favorites use flavors like lemongrass, roasted garlic, sun-dried
tomatoes, caramelized onions, pesto, dried mushrooms — all things that
don't go so well with those old “can of soup” fondue recipes.
Fondue is rarely lowfat, but is an
feel-good indulgence like iced martinis, fine cigars, tasty steaks, and
mashed potatoes — all pretty hot items on the restaurant and home
entertaining circuit. I also include a chapter on Asian hot pots, which
are really low-fat fondues, with meats and vegetables cooked in simmering
broth and served with dipping sauces.
We all know that
fried foods are not recommended for everyday dining. But let's face it: A really good onion
ring is TERRIFIC! People love deep fried foods, even those with a healthy case of
"fear of frying" So when you want to indulge in perfectly prepared,
crispy crunchy, delectable, and greaseless deep-fried foods, Fried
& True: Crispy and Delicious Dishes from Appetizers to Desserts,
by Rick Rodgers is the book for you!
Readers will delight in Fried & True's multi ethnic recipes from Asia,
Italy, and France-as well as regional American Classics. Here is everything from
egg rolls to cookies, chicken to artichokes, Parmesan Pasta Nibbles to
sopaipillas. Everyone loves a good homemade potato chip, and deep
fried root vegetables are also popular. Who can resist crispy on the
outside tender on the inside crab cakes in the summer or fried calamari
anytime? How about a good old-fashioned Chicken Fried Steak, light and greaseless
Vegetable Tempura with a Ginger Dipping Sauce, and Spiced Apple Fritters
with Hard Cider Batter? Is any picnic complete without cooked to
perfection fried chicken? Innovative and tantalizing are Rodgers' Deep
Fried Cornish Game Hens, Potato-Pesto
Puffs, and Chocolate-Orange Churros. There's something in Fried &
True for everyone!
Transporting readers to three of the most romantic cities in the world, this
beautiful book brings to life their old-world charms and architectural gems, and
presents 150 impeccable recipes for re-creating the legendary cakes and pastries
in the home kitchen.
Vienna, Budapest, and Prague conjure up a sense of timeless elegance, of
historical and cultural riches--and of tables laden with the most extraordinary
desserts imaginable. Rick Rodgers explores all these treasures in
Kaffeehaus.
Rodgers visits such culinary landmarks as Cafe Slavia in Prague and Cafe Sperl
in Vienna, sample apple strudel, the emperor's pancakes, and other classics and
gathering the recipes of master bakers. With an attention to detail developed
through years of teaching, he explains how to make the perfect accompaniment to a
cup of coffee, as well as spectacular ending to elegant meals. Filled with food
facts and lore (from when coffee first came to Vienna to the great Sachertorte
controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.
"...one rare treasure of a book that you'll embrace for years to
come. Through his masterful research and discovery, Rick Rodgers gifts us with
the keys to unlock the baking heritage of Vienna, Budapest, and Prague. The
behind-the-scenes lore and world-famous recipes will inspire you to re-create
Kaffeehaus in your own kitchen." ---Flo Braker, author of The Simple Art
of Perfect Baking
A low-fat pasta cookbook includes
more than 150 recipes that add vitamins and fiber while subtracting fat,
including instructions for pastas that can be made by hand or with an
electric pasta machine. A collection of health-conscious pasta recipes
includes Creamy Asparagus Sauce on Wild Mushroom Pasta, Pumpkin Tortellini
in Sage Broth, and Spinach-Ricotta Pesto on Mixed Peppercorn Pasta.
Instead of pasta, try rice as the base for meals. Every day more than
one and a half billion people around the world rely on rice as their mainstay.
This gives Rick Rodgers lots of ethnic inspiration for toppings to serve over
steamed or boiled rice. Rodgers packs flavor into recipes using a modest number of
ingredients. Lots of these dishes cook in less than 30 minutes, so they
can even qualify for week-night dinners. On Rice includes a comprehensive,
illustrated guide to types of rice and careful instructions for cooking
them. And be sure to check out the dessert recipes — they're scrumptious
ways to use leftover rice.
On Rice includes 70 simple, reliable recipes for an international
array of delicious sauces, stews, and stir-frys to serves over rice, most
of which can be prepared in less than 30 minutes. Also included is information
on methods for preparing perfect rice, a guide to exciting varieties, and tips
for using leftovers. 30+ photos.
“Looking for a new source of
inspiration? Cooking teacher and author, Rick Rodgers, has collected 60
contemporary recipes in his book, On Rice. The dishes cover a broad
range of cuisine and flavors, from sauteed flounder fillets with Moroccan pesto
sauce over saffron rice, to sirloin and black bean chili on beer rice.
Rodgers also offers an excellent guide to preparing many varieties of rice
and such grains as quinoa and amaranth. The photography is first-rate, and
loaded with presentation ideas.”
Remember the slow cooker? It's time to take it out of the garage an throw
away those old, unworkable recipes. Rick Rodgers has gone beyond the tried
and true and has developed an impressive array of foods that are better
when slow-cooked than when prepared in a conventional oven. Includes tips
to ensure perfect slow-cooked food.
“Rodgers' comprehensive all-shrimp cookbook...deliver[s]
exactly what the title promises: myriad easy ways to prepare a favorite
crustacean. After a brief section on the types of shrimp available and
their preparation, Rodgers offers 100 recipes in chapters divided into
appetizers, salads, and cooking method (sauteed shrimp, grilled shrimp,
baked shrimp). The clearly written recipes are generally modern American
in style, with a few innovative standouts — Pickled Picnic Shrimp;
Grilled Shrimp, Sage, and Pancetta Spedini; Savory Shrimp Bread Pudding
— livening up the parade of familiars such as Shrimp and Sea Shell Pasta
with Sun-Dried Tomato Vinaigrette and Spaghetti with Shrimp, Anchovies and
Bread Crumbs. Rodgers also digs into different ethnic cuisines and comes
up with Malaysian Fried Rice and El Paso-Style Stacked Shrimp Enchiladas.
Baked Shrimp with Herbed Crumb Topping or Wilted Spinach and Shrimp Salad
may not be news, but they are easy, quick, and reliably tasty.”
The fourth volume in the Williams-Sonoma Essentials series offers a
complete look at cooking in the dry heat of an oven. Over 130 recipes,
including meats, poultry, fish, shellfish, fruits, and vegetables, are
supplemented by thorough discussions of roasting techniques and
equipment. Each recipe is paired with a photograph of the finished dish
and many feature additional images illuminating a confusing recipe
element. The authors include Melanie Barnard, Rick Rodgers, and Bob &
Coleen Simmons.
Fast, delightful meals for every day or special occasions
Busy schedules and family demands can make it challenging to create quick, easy-and, at the same time, delicious-meals at home. This one-pot meal cookbook, which features over 125 short, scrumptious recipes, is all about convenience, taste, and presentation with minimum effort and maximum flavor. Leslie Revsin includes elegant yet unfussy dishes-Spaghetti with Pesto and Grape Tomatoes; Spanish Chicken and Garbanzo Stew; Chicken, Basil, and Peanut Stir-Fry; Roast Jerk Pork with Yams and Watercress; Sliced Steak, Baby Spinach, and Roquefort Salad; and Quick Ham Cassoulet, to name a few-that can be made from readily available supermarket ingredients and are simple in terms of the number of ingredients (no more than ten), number of steps (no more than three), and preparation time. And like every other book in The Simpler The Better series, One-Pot Meals includes quick tips, variations, and clever ideas for serving and dressing up dishes.
125 quick-and-easy recipes for swift, sophisticated cooking
Today's home cooks demand books that provide quick, convenient ways to serve tasty meals. That's what The Simpler The Better series is all about. This unique cookbook features 125 short, fabulously appealing Italian recipes that require only three to eight ingredients, three easy steps, and a maximum cooking time of 30 minutes. From savory soups to sweet desserts, readers can choose among such delights as Rosemary-Pepper Pizza Bread; Fresh Arugula, Blood Orange, and Fennel Salad; Linguini with Butter, Parmesan Cheese, and Mushrooms; Chicken Breast with Pancetta and Sage; and Figs with Orange and Basil. Acclaimed chef Leslie Revsin makes the recipes accessible but inventive enough to serve for company as well as for everyday dinners.
"I've learned more in this group than if I'd read all the baking
books in the world."--Marion Cunningham
More than ten years ago, cookbook author and teacher Marion Cunningham and
professional baker Amy Pressman would meet occasionally and talk about the
wonders and mysteries of baking. They chatted, exchanged ideas, offered
suggestions and ended up solving some of their difficult baking problems. Slowly
a concept took shape. What if they organized groups of like-minded bakers who
would meet to exchange ideas and solve baking problems?
At the first meeting of The Baker's Dozen, forty people showed up with 40
lemon meringue pies. The specific topics were weeping and shrinking meringues and
how to prevent them from happening. (The solution: Heat the egg whites and sugar
while beating them helps avoid weeping; using more egg whites solves the
shrinking problem.)
The word spread quickly and the group has grown to more than 10 times the
original number. There are now more than 400 members of The Baker's Dozen in the
Bay Area. The group continues to run on two simple premises: Share what you know
about baking and learn from one another.
Now you can share in the collective experiences and favorite recipes of the
Baker's Dozen in The Baker's Dozen Cookbook with recipes selected and tested by
some of the most respected and most accomplished people in the baking
business.
Lindsey Shere, co-founder and pastry chef of Chez Panisse, shares her tart
secrets. Authors Carol Field and Fran Gage and baker Peter Reinhardt offer their
collective wisdom on yeast breads and flat breads. John Phillip Carroll teaches
about easy quick breads, coffee cakes and muffins. Renowned author and baker Flo
Braker and her team share their years of cake baking experience. Carolyn Weil and
her group offer the ultimate advice and techniques for pies and pie crusts.
Robert Morocco and Julia Cookenboo divulge their trade secrets to making
foolproof cookies equal to those of any quality bakeshop.
The Baker's Dozen Cookbook goes far beyond recipes. You'll benefit from what
these bakers learned on their field trips. You'll learn tricks like using dental
floss to cut neat, surgically precise slices of creamy cheesecake. You'll learn
the differences between using a pastry bag and a parchment cone, how the type of
fat used, butter or shortening, determines the "flakiness" of a crust. You'll
learn the differences between a "pate brisée", a "broken dough," and a "pate
sablée," a "sandy dough," and so much more.
So whether you simply want to become a better baker by yourself, or be more
ambitious and form a Baker's Dozen group of your own, all you need is The Baker's
Dozen Cookbook. It puts 400 of America's best bakers, and everything they know,
right by your side.The Baker's Group Guide, featuring information on how to start
your own Baker's Dozen group, is available online at www.bakersdozen.org
Joe Bonanno certainly knows his way
around a fire. He's a working New York City firefighter,
personal trainer, and firehouse cook extraordinaire. And now he lights
your culinary fires in The Firehouse Grilling Cookbook with 150 simply
delicious recipes including beef, lamb, pork, fish and shellfish, chicken
and turkey, even fruits and vegetables.
And who better to trust on the
subject of grilling than a fireman? The firehouse fare served up here will
satisfy all your burning desires for that smoky barbecue taste. Try the
Wine-Smoked Salmon Fillets, the Classic Grilled Steak, and “Burned
Fingers” Lamb Rib Chops.
Still hungry? Flashover Pork
Tenderloin uses peppercorns to heat up the palate. Chicken Sate with
Peanut Sauce, Tandoori Chicken Breasts with a spicy yogurt sauce, and
Sichuan Chicken Wings offer exotic twists on poultry dishes. Grilled
vegetables and fruits add even more flavor to Swordfish with Grilled
Fennel or Turkey Kielbasa with Vidalia Onions and Apples. In The Firehouse
Grilling Cookbook, the fire even spreads to desserts with Grilled
Pineapple Sundaes with Brandied Honey Sauce.
To make sure you never need the
professional services of firefighter Bonanno for any reason other than
tasty grilling recipes, The Firehouse Grilling Cookbook also includes a
thorough guide to safe grilling using gas, charcoal, and more.
So pile on the coals, throw in the mesquite, and ignite your favorite
recipes. Whatever you prepare on the grill from The Firehouse Grilling Cookbook
will be a surefire hit at your table.
Home cooks rarely have the chance to
learn about cooking firsthand from one of the nation's most revered chefs.
But in this cookbook, the first of its kind, Chef Alfred Portale offers his
readers the opportunity to do just that. The chef of the Gotham Bar and Grill
offers not only recipes, but also a peek into the mind of a chef — sharing
a host of suggestions, anecdotes, and advice designed to release the reader
from recipe dependence and inspire him or her to think like a chef at home.
With Portale at the helm, the Gotham has won praise from the critical world
(four consecutive three-star reviews from the New York Times), the public (rated
among New York's top five restaurants in the last six Zagat
surveys), and the culinary community (Portale was named Best Chef in New
York by the James Beard Foundation in 1993).
In this book, Portale reveals the
secrets that led to this success. More than a hundred dishes, comprised of
over two hundred recipes, await the reader. But more than that, Portale
has loaded these pages with notes on variations and flavor building that
indicate how the recipes might be changed by a substitution of ingredients
or enriched with additional elements. There are also ample “thinking
ahead” tips, and bountiful advice about special ingredients and techniques.
Portale also offers both restaurant
and family-style presentation tips — magnificently brought to life by
more than two hundred photographs — and explains the inspiration for
many of his dishes, and how he turned that inspiration into culinary reality.
As he says in his introduction, “My
hope is for you to be able to master these recipes and confidently use
them in a variety of dishes and contexts of your own design, perhaps
creating your own signature dishes.”
After graduating first in his class
from the Culinary Institute of America, Alfred Portale lived in France and
worked in some of its most famous kitchens. Shortly after he returned to
the United States, he took the reins of the Gotham Bar and Grill, where he
promptly established himself as one of the most influential figures in New
American Cuisine. He divides his time between New York City and East Hampton, Long Island.
Here is an abundance of recipes for
everyone's favorite baked goods, made with completely
natural ingredients and a minimum of fat.
Fast, easy, healthful, and delicious — that's the winning combination
Sarah Phillips delivers in The Healthy Oven Baking Book, featuring more
than 125 recipes for reduced-fat muffins, coffee cakes, pancakes, scones, pies,
layer cakes, cheesecakes, cookies, and many other old-fashioned favorites.
In chapters including “Sensational
Salads,” “Soups and Sandwiches,” “Perfect Poultry,” and
“To-Die-For Desserts and Bread,” LaBelle weaves easy-to-do recipes
with warm food reminiscences. Whether describing a backstage barbecue resulting in
a building-wide fire alert, her undying love of canned sardines, or the soulful Sunday
dinners of her youth, LaBelle's voice is, as ever, memorably her own. The recipes,
many of which include tips called Patti's Pointers, represent not only a persona
culinary heritage, but also a kind of cooking in danger of dissolution.
LaBelle's Over-the-Rainbow Macaroni and Cheese, among other recipes, should remind
readers that that heritage is alive, well, and in very good hands.
With its 1,500 recipes, this encyclopedic collection offers a snapshot of today's
middle-American kitchen. Recipes that were all but unknown a few years back are now
officially part of the mainstream. An international flair can be detected quite frequently,
although the flavors are sometimes subdued. Easy Aioli, the Provencale condiment,
for example, calls for store-bought mayonnaise and garlic its "harshness" reduced
by cooking. Soups include miso as well as chowders, minestrone, and South-of-the-Border
Chicken Soup perked up with cilantro and garnished with tortilla chips. There are dozens
of recipes for beef, poultry, pork and veal. Fish and shellfish get their due, as well,
with recipes that will appeal to the shyest of cooks. Rolled Sole Stuffed with Crab
vies with all variety of simpler fish cakes. Portuguese-Style Monkfish calls for
simmering chunks of fish in a spicy sausage-tomato sauce. Keeping up with the latest trends,
there's a section devoted to serving a cheese course, as well as recipes for
fondue and those delicious Italian grilled cheese sandwiches, Mozzarella in Carrozza,
although traditionalists will wonder about the part-skim mozzarella. Baked goods range
from real comfort food to elaborate dinner party concoctions, such as Molten Chocolate Cakes.
The introduction offers suggestions on everything from proper food storage to setting a
proper table. Chatty in tone with an encouraging attitude, this cookbook will appeal to
fans of the magazine and serves as an introduction for the less experienced cook.
The pressure's on! These days who isn't looking to get a great meal on the table
without a lot of time in the kitchen? Fast, foolproof, and extremely versatile,
Pressure Cooking for Everyone is the answer for every busy cook. Now that
pressure cookers are safe and easier to use than ever before (gone are the days
of spaghetti-sauce-on-the-ceiling fiascos), author and acclaimed cooking teacher
Rick Rodgers is here to prove that nearly everything can be cooked better-and
faster-under pressure. An enclosed system, pressure cooking locks in flavor and
nutrients. From Hearty Lentil and Pasta Soup to Five-Spice Pork Roast, Butternut
Squash Risotto, and even creamy Orange-Chocolate Marble Cheesecake (who knew?),
Pressure Cooking for Everyone reveals the secrets behind dozens of succulent
dishes. Chock-full of great information and lavishly illustrated with beautiful
color photographs, Pressure Cooking for Everyone is the perfect companion to
every pressure cooker.
Everybody knows that everything's bigger in Texas — appetites included.
But you don't have to be from the Lone Star State to have a smoldering passion
for chile peppers, a predilection for grilling, or a hunger for the bold, fiery
flavors of the Southwest. Hot on the trail of his two bestsellers, Texas Border
Cookbook and Burning Desires, W. Park Kerr's Sizzlin' Suppers is a
mouthwatering collection of smoky, spicy recipes inspired by the borderland and beyond.
And Kerr, a native Texan and owner of
the El Paso Chile Company, certainly knows the territory. His hearty,
flavorful dishes beg you to lick your fingers and ask for seconds —
and don't require a lot of exotic ingredients or complicated techniques to
prepare. More than 100 recipes are organized by chapters that tackle the
subject of supper one course at a time. It doesn't matter whether you're
preparing a big get-together or just Monday night's dinner — as long as
you love to eat, The El Paso Chile Company's Sizzlin'Suppers can show you
how to create suppers worth coming home for.
