Monday, August 25, 2008
Wednesday, May 28, 2008
Tuesday, April 29, 2008
Screen Doors and Sweet Tea By Martha Foose
Screen Doors and Sweet Tea By Martha Foose
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2009 James Beard Foundation Awards Nominees
Screen Doors & Sweet Tea, by Martha Hall Foose, hardcover, 256 pages
The 10 Best Cookbooks for Summer
After flitting from Mexico to India and other equatorial points, this year the summer's warm-climate cookbooks centered on the American South. The best of many contenders is Screen Doors & Sweet Tea, a wisecracking, storytelling treasury of Southern dishes, both the well-known (cornbread, lady peas, juleps) and the slightly less familiar. Some, like Apricot Rice Salad, have an elegant, dinner-on-the-porch feel. Others (All for Okra and Okra for All), are resolutely egalitarian.
Foose has a marvelous gift for the pithy turn of phrase, and all of her recipes carry intriguing subtitles: "Proper Fried Chicken: My Thoughts, at Least," "Lunch Counter Egg Salad Sandwich: Ode to Waxed Paper," "Baked Macaroni and Cheese: A Vegetable in Some States."
As I see it, there are two ideal ways to enjoy this book: 1) Pick out your favorites, cook your way through them one by one, and gorge yourself silly; or 2) sit on the porch and read it while somebody makes you a julep. Either will do just fine.
June 1, 2008
Thursday, April 17, 2008
Jewish Home Cooking By Arthur Schwartzs
Jewish Home Cooking
By Arthur Schwartzs
2009 IACP Cookbook Award Finalists
And
2009 James Beard Foundation Awards Nominees
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Visit Arthur Schwartzs
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited
Schwartz (Arthur Schwartz's New York City Food) breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personality and love for food radiating from the page. Oddly, even the shorter anecdotes often run longer than the actual recipes; anyone intending to cook from the book should have some kitchen experience or risk frustration at the often brief instructions. Dishes run the gamut from beloved appetizers like gefilte fish to classic meat and dairy main items (cholent, blintzes), plus less familiar items like onion cookies and Hungarian shlishkas (light potato dumplings). Schwartz intersperses engaging commentary on everything from farfel and matzo to Romanian steakhouses and why Jews like Chinese food. Those with Westernized palates may recoil at the thought of gelled calf's feet, but Schwartz shows how stereotypically heavy Ashkenazi food can be improved and made at least somewhat lighter when prepared properly. Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes. (Apr.)
SeeTuesday, April 8, 2008
Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood
Georgia Cooking in an Oklahoma Kitchen
by Trisha Yearwood
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SOUTHERN COMFORT: If you are looking for a cookbook by a hardier hungry girl, you could do worse than snag a copy of Trisha Yearwood’s superb “Georgia Cooking in an Oklahoma Kitchen: Recipes From My Family to Yours.” (It is No. 9 on the advice list.) It’s a smart, generous, friendly and no-nonsense comfort-food primer. Yearwood, a country singer who is married to another (Garth Brooks), put her book together with her mother and sister, raiding her family’s bountiful store of recipes. There are some almost dainty things to eat here (cheese straws, a minty Greek salad), but Yearwood isn’t playing to the foodie cognoscenti — she’s not afraid to use canned ingredients when the moment seems right, and she’s great on toothsome Southern classics like fried chicken, pink salad, pork ribs and something she calls “cooked-to-death green beans.” Yearwood won me over when she suggested (for her mashed potatoes) pulling out a pressure cooker, an old-fashioned device that’s wonderful for flushing out food snobs. I haven’t seen one since the glorious kitchens of my youth, my mother’s and my grandmother’s. Mine’s been broken for years. It’s time to buy another.
Tuesday, April 1, 2008
Monday, March 17, 2008
Tuesday, February 19, 2008
Monday, November 19, 2007
Techniques Of Healthy Cooking
The Culinary Institute of America (CIA)
2009 IACP Cookbook Award Finalists
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Tuesday, October 23, 2007
Park Avenue Potluck By Florence Fabricant
Park Avenue Potluck recipes from new york's savviest hostesses
by The Society of Memorial Sloan Kettering and Florence Fabricant
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Tuesday, October 16, 2007
Tuesday, October 2, 2007
Friday, May 25, 2007
Tuesday, April 24, 2007
Saturday, March 17, 2007
Chocolate Chocolate by Lisa Yockelson
Chocolate Chocolate
by Lisa Yockelson
2006 IACP Cookbook Award for Bread, Other Baking, and Sweets
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For CHOCOLATECHOCOLATE in the words of the reviewers
Of ChocolateChocolate , The New York Times stated "Good results are also assured by the excellent and reliable baker Lisa Yockelson in ChocolateChocolate." (The NEW YORK TIMES BOOK REVIEW, December 4, 2005)
Of ChocolateChocolate , Publishers Weekly Book Life stated in Book Life Picks 2005: Cooking & Entertaining "A serious book for bakers and chocoholics."
Of ChocolateChocolate , The Washington Post stated "Some people may find sunsets inspiring; for Lisa Yockelson all it takes is a bag of chocolate chips. The veteran cookbook author has a long career creating chocolatey desserts aimed at the home cook....Fancy, time-consuming desserts are not her thing. But ask her to come up with a superlative brownie recipe or a killer bar cookie....and you won't be disappointed." (October 26, 2005)
Of ChocolateChocolate , The Washington Post in OUR PICKS OF THE SEASON stated "This is chocolate obsession for the time-strapped baker. Yockelson includes umpteen variations of brownies, bars, cookies and cakes, using every possible permutation of chips and chunks of chocolate. Her instructions are detailed, and the book is filled with useful tips and information on different kinds of chocolate. If there was a Hall of Fame for homey cakes, her moist Coca-Cola cake would be a shoo-in." (December 7, 2005)
Of ChocolateChocolate , National Public Radio stated in COOKBOOKS TO GIVE AND GET, "What good is a cookbook round-up without a chocolate pick? My sweet tooth hurts just thinking about Lisa Yockelson's new mammoth, 496-page Chocolate Chocolate. Thanks to photography by Ben Fink, the book is pretty enough to live a life right at home on the coffee table, but you'd be better off putting it to good use in the kitchen. It is full of crowd-pleasers like Dark Chocolate Waffles and Chocolate Fudge Scones..."
OfChocolateChocolate , R.J. Booksellers stated "Chocolate is the ultimate obsession and this book is the ultimate authority on the very best chocolate ingredients and desserts. Fabulous recipes, clear instructions, and absolutely mouthwatering photos!"
Of ChocolateChocolate ,Chocolatier stated "For every chocolate lover who has ever wanted the definitive guide to baking with chocolate, this is it. With the scientific precision of a chemist and the minute attention of a master clockmaker, award-winning author Lisa Yockelson details the expert techniques that will enable home cook's to bring out chocolate's full potential."
Of ChocolateChocolate , The Philadelphia Inquirer stated "...a chocolate lover's must-haves are....ChocolateChocolate by Lisa Yockelson... a lush collection of chocolate baked goods and beverages..."
Of ChocolateChocolate , The Hartford Courant stated "For the chocoholic, there is only one book this holiday season: Lisa Yockelson's "Chocolate Chocolate". Yockelson presents about 200 recipes and adds useful information on mail-order sources, basic ingredients and the function they play in baking, and techniques. She also includes a lengthy list of chocolate brands and varieties. The hefty tome with its stunning photography is almost too pretty to subject to spatters and flour in the kitchen. But don't keep it on the coffee table. The most difficult task will be deciding which recipe to try first."
Of ChocolateChocolate , The Detroit News stated "This is a sweet and beautiful love song to the most beloved sweet of all. Award-winning author Yockelson blends how-to information and more than 200 recipes sprinkled with chocolate essays and reminiscences in a gorgeously designed book. Yockelson's recipes are inventive and divine chocolate creations from a simple cookie to deep, dark and dense tortes and puddings. The stunning color photographs by New York photographer Ben Fink are so mouth-wateringly beautiful that you can almost feel the calories jump off the page."
Of ChocolateChocolate , The Ottawa Sun stated "ChocolateChocolate, from award-winning author Lisa Yockelson, is full of sumptuous glossy photos and dreamy chocolate recipes, interspersed with the author's essays and reminiscences about the food of the gods. As well as more than 200 recipes, the 496-page hardcover also contains useful information such as the various types and uses of chocolate and how it behaves in the baking process."
Of ChocolateChocolate , The Chicago Sun-Times stated "At 512 pages of recipes, charts and lists, the book could almost be classed as a textbook. It's saved from the bluestocking category first by its cover -- an effusion of pink and red tones; netting dotted with poufs; floral designs, and a single, mouthwatering cupcake with rich chocolate icing and pastel sprinkles. Then there's that delightfully over-the-top title, not to mention 155 beautiful images by photographer Ben Fink and, finally, Yockelson's sheer exuberance about the subject. ....It's precise, bright, wide-ranging yet deeply focused, and it projects warmth."
Of ChocolateChocolate , Library Journal stated "This follow-up to Yockelson's Baking by Flavor is just as impressive as that ambitious work.....A consummate professional and a perfectionist, Yockelson is known for what she calls 'flavor layering,' many of the recipes feature at least two different types of chocolate.......Color photographs show off many of these stunning, indulgent, often over-the-top desserts." (*Starred* review)
Of ChocolateChocolate , Publishers Weekly stated "Yockelson has produced a book that is both encyclopedic and deeply personal, combining detailed information, clear instructions and engaging anecdotes...with 150 color photographs in a lush, oversized format, this work is destined for a long life on every serious baker's shelf."
Of
ChocolateChocolate , Newsday stated "The next best thing to a box of chocolates on the coffee table is a coffee-table book about chocolate. Chocolate Chocolate...is a beauty, filled with sumptuous photographs that, on paper, are calorie-free. A reference book on chocolate as well as a recipe book, "Chocolate Chocolate" is thematically organized into chapters with titles such as "Chocolate Tender, Chocolate Crunchy" and "Chocolate Memories." Even the recipes have seductive names..."Of
ChocolateChocolate , St. Paul Pioneer Press stated "In this gorgeously produced love letter to chocolate, Yockelson delves into all aspects, from taste and type to storage and how it behaves during the cooking process. Best of all, there are 150 unintimidating recipes, such as Milk Chocolate Chip Coffeecake Muffins, Bittersweet Chocolate Truffle Squares and Peanut Butter Chocolate Chip Chunk Bars."Of
ChocolateChocolate , The Louisville Courier-Journal stated "This 496-page beauty is a chocolate-lover's dream."Of
ChocolateChocolate , City Paper stated "To all you doubters who question why technologically advanced extraterrestrials would bother to visit Planet Earth, here’s the short answer: chocolate. They want our Mars bars, and they’ll vaporize anyone who gets in their way. Let’s not even discuss what they might do in order to lay their padded, ectoplasmic fingers on the delectables featured in Chocolate Chocolate, Lisa Yockelson's cookbook for cocoa compulsives. ...Yockelson’s book is not for the weak-willed; it’s adults-only dessert porno for people willing to see their diets run aground on a rocky shoal of Rocky Road Mud Bars and Blast-of-Chocolate Fudge Tortes. I can’t wait to try one of these recipes. That is, if my wife or some equally strange life form doesn’t eat the book first."Of
ChocolateChocolate , The Bolton Common stated "Lisa Yockelson has been baking with chocolate since age 7. In "ChocolateChocolate", she offers mouth-watering recipes, invaluable baking advice, elegant design and beautiful photography. Recipe chapters have such enticing names as Brownie Style, Chocolate Memories, and Deep, Dark, and Bittersweet. Yockelson's sweet treats include Milk Chocolate Chip Cookie Coffee Cake, Chocolate Cream Cake and Layered Chunks-of-Chocolate Squares."Of
ChocolateChocolate ,The Charlotte Observer stated "Lovingly photographed and inspiring." and "This is a chocolate lover's dream date."Of
ChocolateChocolate ,The Orlando Sentinel stated in Indulgent Reads "ChocolateChocolate by Lisa Yockelson is filled with luxurious recipes and photos. Leave it on the coffee table and see how quickly your guests pick it up."Of
ChocolateChocolate , Olssons Books and Records stated "Truly the most beautiful book, bar none, to be found this year. You will cave into temptation with these truly delectable and easy to follow recipes. Filled with beautiful color photography, stunningly reproduced fine wallpaper inlays (think Scalamandre), a ribbon marker and carefully hand stitched binding, this is a book that belongs as much on your coffee table as it does your kitchen counter."Of
ChocolateChocolate , Kitchen Arts and Letters stated "A large format indulgence from a respected baker who has happily let her love of chocolate run amok. Toffee and milk-chocolate chip cake; bittersweet chocolate, oatmeal, and dried cherry cookies; chocolate chunk waffles. Call it chocolate to live for."Of
ChocolateChocolate , Cake Deco stated "If your passion is chocolate and baking then this book is for you."Of
ChocolateChocolate , The Kansa City Star stated "Yockelson puts her 20 years of research, testing and cooking with chocolate into this hardback. The almost 500-page cookbook is as comprehensive as a how-to manual for a NASA shuttle."Of
ChocolateChocolate , Monsters and Critics stated "Award winning Yockelson has turned her chocolate obsession into a rich, sumptuously photographed homage to one of the world’s most popular flavors. Stunning pictures aside, it is the wealth of information about the nuances of chocolate, the way it works in a recipe that sets this collection above the rest."Of
ChocolateChocolate , The Kansas City Star stated "Yockelson puts her 20 years of research, testing and cooking with chocolate into this hardback. The almost 500-page cookbook is as comprehensive as a how-to manual for a NASA shuttle. The first 75 pages are dedicated to the minutiae of chocolate: an explanation of different kinds of chocolate from cacao nibs to white chocolate, a list of baking chocolates, storing chocolate, chocolate-compatible ingredients, a reference guide to techniques and methods, and a glossary of ingredients, including premium butters. Read these pages and you’ll never fear baking with chocolate again."Of the author's expertise
The accompanying introduction to "The Gentle Rise of (Real) Cake" in Best Food Writing 2005 (edited by Holly Hughes and published by Marlowe & Company, 2005) stated "A highly skilled baker, Yockelson is a double threat: she not only precisely conveys technique, but also has a poet's sensibility for the transformative magic of what happens in her oven."
Tuesday, March 6, 2007
Chocolates & Confections by Peter P. Greweling
Chocolates & Confections
by Peter P. Greweling and The Culinary Institute of America (CIA)
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