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SCANDINAVIAN BAKING RECIPES
Home Cooking Two Fine Books by * * * * * * * * * * * * * * * * * * * * * * A Word about Hopping . . . Basic Cookbooks for Beginners . . . Old (& New) Favorite Cookbooks . . . Professional Cookbooks & Reference Books . . . Holiday Favorites . . . Cookbooks for Kids! . . . * * * * * * * * * * * * * * * * * * * * * *
Baking, from Brownies to Venetian Scallops . . . Crock-Pot Cookery . . . Pressure-Cooker Magic . . .
Steam Heat . . .
Stir-Fry Cooking . . . * * * * * * * * * * * * * * * * * * * * * * Breads . . . Breakfasts & Brunches . . . Beans & Rice . . . Cheesy Cooking . . . Chicken . . . Cookies & Biscotti . . . Fearlessly Facing Fish . . . For the Love of Garlic . . . Wonderful Herbs & Spices . . . Fruit & Fruity Chutneys, Jams, Jellies, & Relishes . . . Satisfying Low-Fat Food . . . Cooking with Mustard . . . A Tender Regard for Beef, Pork, & Lamb . . . Pasta . . . Pasta Sauces . . . Pies & Tarts . . . Potatoes . . . Quelles Salades . . . In the Soup . . . In a Stew . . . Being Kind to Vegetables . . . The Wonderful World of Vinegar . . . Just Desserts . . . Very Hot Chocolate Recipes . . . Hi Sweets! . . .
Texas Chili . . . Creole . . . Curry . . . Eastern Mediterranean . . . French . . . . . .Greek . . . Indian . . . Italian . . . Japanese . . . Jewish . . . Mediterranean . . . Mexican . . . New England . . . Polish . . . Russian . . . Scandinavian . . . Southern . . .Thai . . . Vegetarian Cookbooks . . .
How To Cook Celebrities? . . .
Books in the Ballpark . . . |
- Rose B. Nader. IT HAPPENED IN THE KITCHEN.
- Amazon.com Review: "i got this book quite a few years ago b'c i had seen ralph nader and his mom on oprah. it was touching and beautiful to hear his mom's philosophy on life and how it all starts with good food. recipes call for whole and fresh foods only -- which is very old world, and very healthy. Ms. Nader grew up in Lebanon, so there are many middle eastern spices and ingredients used. although there are lamb and beef recipes (which i personally have a problem with) there is a fish section as well as one for vegetable-only main dishes. the hummus is the best, and you can adjust it easily to suit your tastebuds...more garlic? more lemon! yum. there are also desserts, bread, yogurt and cheese recipes. the preface is thought-provoking...ralph's mom's (rose's) reflections on food, family and how the two were so important to the development of her mind and her perspective on life. also, she talks about how the time preparing the meals as well as eating them was where you really got to know your family and relatives. i can totally relate to this with my italian background. a lot of my best memories are times spent enjoying food with family. the concept is basic, but often lost in today's micro-wave, fast-food, processed food society." HOP!
- Marion Burros. KEEP IT SIMPLE.
- Amazon.com Review: "The Best Simple Cookbook Ever. My mom bought all four of us girls this cook book and we all love it. recently she moved and accidently left this book behind in a cupboard. It is my hope i can find her a new one." HOP! (You may be able to locate a used copy.)
Green Tobasco?
- Urvater, Michele. THE MONDAY TO FRIDAY COOKBOOK.
- This is a wonderful book by a professional cook who explains how she makes meals at home for her family.
Joan -- once a gourmet cook -- and I now cook together, and Joan's kitchen skills continue to improve along with everything else (following a serious car accident 7 years ago). But a lot of the planning and timing responsibilities fall to me -- basically a noncook for most of my life. Michele Urvater is now my mentor in the kitchen.
I stocked the pantry of our new home based on her recommendations and threw out several kitchen gadgets bought on impulse. Michele U. is a minimalist in many ways.
Her book has lots of insights from a professional's point of view -- such as, basically, don't try to broil stuff at home. [By now I have gotten brave enough to broil Salmon with some success, but I still prefer to leave the broiling to the splendid Greek chefs at Cortland's Community Restaurant. -- RWM] Her techniques are efficient -- broccoli gets boiled quickly to an emerald green. Asparagus is also boiled quickly in a skillet, where its laid in a single layer, the tough wooden ends audaciously snapped off and discarded.
She knows quality, and her preferences -- for Newman's bright-red Pasta Sauce for example -- seem well-founded when we've checked them out. She loves corn in all its forms and also loves cumin as do we -- I discovered it only recently by reverse engineering the ingredients of Curry powder. She also loves bright colors -- our meals are now a delightful array of bright greens, yellows, oranges, and reds when they reach the table.
Some things she learned at home -- such as occasionally cooking with ketchup (her little girl loved the stuff) and thinking ahead to what you are going to make out of the leftovers. Her recipes often have a leftovers plan attached.
Her book is great for those of us watching our fat intake and loaded with easy and delightful recipes using all kinds of beans, rice, and pasta.
Her simple Ricotta and fresh fruit salad and a bean, cucumber, and navel orange salad have become lunchtime staples.
We have happily tried a number of her one-dish meals, including a root-vegetable ragout, a kasha casserole, and a several others. More than one rated a coveted "Great!" from Joan when we tasted them. We even dared to have company over for one of our creations -- we are definitely feeling competent in the kitchen these days, thanks to Michele Urvater. -- R. W. Mann
P. S. -- The author provides several variations for sauteed chicken breasts -- Italian-style, Spanish-style, Oriental-style, and so on. We have tried several of these by now. The sauces we produce in the hot skillet after the chicken is cooked through are not difficult to make and give the impression there's a professional cook in the kitchen. Tonight, we boldly used a little chopped garlic, saffron, black olive paste, pimientos, cooking wine, and chicken broth to whip up the Spanish-style sauce in under 5 minutes. -- HOP!
Basic Cookbooks for Beginners
Old (& New) Favorite Cookbooks
COOKING BASICS: RECIPES & TECHNIQUES
(Williams-Sonoma Kitchen Library).
- THE GOOD HOUSEKEEPING STEP-BY-STEP COOKBOOK. Hearst Books. Hardcover. 1998.
- "Delicious recipes, techniques, and tips -- all from America's most trusted source. More than 1,000 superb dishes and 1,800 gorgeous color photographs." The recipes are easy to follow. Feel like some homemade cream of mushroom soup? You can't miss with this Good Housekeeping guide. HOP!
Professional Cookbooks & Reference Books
- Conran, Caroline, Terence Conran, Simon Hopkinson, and Rick Rogers. THE ESSENTIAL COOKBOOK: THE BACK-TO-BASICS GUIDE TO SELECTING, PREPARING, COOKING, AND SERVING THE VERY BEST OF FOOD. Stewart Tabori & Chang. September 1997. Hardcover. 432 pages. 1,168 color photos.
- "A completely modernized encyclopedia of everything today's cook needs to know -- from market to table." -- Publisher's Synopsis.
Contains 450 recipes, ranging from Grilled Salmon with Hot and Cold Cucumbers through Italian Seafood Salad to Sweet Potato and Orange Pie. Over half the book is devoted to the selection and preparation of ingredients and to kitchen equipment. Based on the Conran's earlier work The Cookbook (1980). HOP!
- Kamman, Madeleine. THE NEW MAKING OF A COOK: THE ART, TECHNIQUES, AND SCIENCE OF GOOD COOKING. William Morrow & Company. November 1997. Large hardcover.
- "Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. . . . Kamman teaches classic French technique as applied to American ingredients." -- Cooking Editor.
"Kamman has written her book for the budding professional or the serious amateur who wants to achieve pre-professional expertise. She covers nonglamorous fundamentals like pots and pans, the chemistry of basic ingredients, and the fine points of the cooking techiques that chefs must master. . . ." -- William Grimes, The New York Times Book Review. HOP!
SEE ALSO The Wonderful World of Vinegar
Holiday Favorites
Cookbooks for Kids!
Baking, from Brownies to Venetian Scallops
- KIDS COOKING: SCRUMPTIOUS RECIPES FOR COOKS AGES 9 TO 13. (Williams-Sonoma Kitchen Libary) Time-Life Books. Hardcover, 108 pages.
- Publication date: April 1998. HOP!
Steam Heat
- BETTER HOMES AND GARDENS PRESSURE COOKER COOKBOOK. Better Homes and Gardens. October 1995. Hardcover. Hidden spiral binding.
- "This down-to-earth volume contains more than 80 new recipes that appeal to contemporary tastes. Selections capitalize on pressure cooking's ability to cut preparation time by up to one-third, tenderize inexpensive cuts of meats, and better retain food's vitamin's and minerals." -- Publisher's Synopsis. HOP!
- Sass, Lorna J. GREAT VEGETARIAN COOKING UNDER PRESSURE: TWO-HOUR TASTE IN TEN MINUTES. William Morrow & Company. October 1994. Hardcover, 272 pages.
- "Over 150 delicious, low-fat, cholesterol-free recipes made with today's fast, easy, and safe new pressure cookers. At-a-glance cooking charts offer timing and techniques for foods such as vegetables, beans, rice, and grains. Perfect for the health-conscious cook. . . ." -- Publisher's Synopsis.
"Quite simply the best cookbook . . . my wife and I have ever come across. Every recipe we've tried works exactly as described AND tastes great. Super-short cooking times are an extra bonus." -- Reader.
"This is a very good book with lots of tips to help you feel right at home with the pressure cooker. . . . The New Mexican Pinto Bean soup has the taste of all-day simmering -- in 15 minutes! One word of caution: . . . the pressure cooker tends to intensify the heat of [hot spices]. . . ." -- Reader.
"Awesome! This cookbook is not only vegetarian, but also essentially vegan (no eggs, milk, or cheese, except for an occasional optional cheese garnish). The recipe for Thai Chickpeas alone is reason enough to buy the book (and a pressure cooker, if you don't already have one). -- Reader. HOP!
Stir-Fry Cooking
- Lyness, Stephanie. COOKING WITH STEAM: SPECTACULAR FULL-FLAVORED LOW-FAT DISHES FROM YOUR ELECTRIC STEAMER. Hearst Books. June 1996. Hardcover.
- Steaming has long been favored for the healthy cooking of vegetables and rice. Lyness wants you to try steaming chicken and fresh fish and includes 100 recipes for such lean delights as beefy Pot-au-Feu and rich Wild-Mushroom Risotto. She also explains how to select the right steamer for your needs. HOP!
- Poore, Margorie. THE BEST STEAMER COOKBOOK EVER. Harper Collins. October 1996. Hardcover. 224 pages.
- Attention bachelors! "The electric rice cooker/food steamer offers one of the easiest, least fussy ways to reduce fat and calories in your diet. That's because steam cooks food simply, sealing in flavor and juices, without any need for added butter or oil. And it works best with naturally lean foods, such as chicken, seafood, and, of course, vegetables. In addition, the simplicity of the machine and its cooking technique mean little preparation and only one pot to clean."
There are recipes for such main dishes as Sicilian Chicken with Sun-Dried Tomatoes, Spicy Chicken with Cilantro and Mushrooms, and Salmon Steak Teriyaki. Recipes include Mediterranean Lentil Salad, Raisins and Capers, Beets and Spinach, Blue Cheese and Walnuts, and Barley with Cannellini Beans. -- Publisher. HOP!
Breakfasts & Brunches
BREADS (Williams-Sonoma Kitchen Library).
Beans & Rice
BREAKFASTS AND BRUNCHES (Williams-Sonoma Kitchen Library).
BEANS AND RICE (Williams-Sonoma Kitchen Library).
- Chesman, Andrea. 366 DELICIOUS WAYS TO COOK RICE, BEANS, AND GRAINS. Plume. February 1998. Paperback. 480 pages.
- Three hundred and sixty-six recipes using a wide variety of beans, amaranth, and quinoa. "Organized by course and main ingedient, these dishes range from light and lively starters to hearty and satisfying foods that stick to the ribs but not to the waistline." -- Synopsis HOP!
Cheesy Cooking
CHICKEN (Williams-Sonoma Kitchen Library).
Fearlessly Facing Fish
NOTE: Please be assured none of these books makes reference to your automatic dishwasher.
For the Love of Garlic
FISH (Williams-Sonoma Kitchen Library).
- Del Bozzo, Jerry. THE STINKING ROSE COOKBOOK: THE LAYMEN'S GUIDE TO GARLIC EATING, DRINKING, AND STINKING. Celestial Arts. August 1994. Paperback. 76 pages.
- Not a gift to give your Swedish grandmother. Garlic cookery and stinky garlic humor from San Francisco's garlic-specialty "Stinking Rose" restaurant. Down the street, our favorite, "Little Joe's" grill, has had a bowl of fresh garlic cloves by the cash register for years. The bowl is labelled "Italian breath mints." Har har. HOP!
- Gilroy Garlic Festival Committee. THE COMPLETE GARLIC LOVERS COOKBOOK. Celestial Arts. September 1987. Hardcover. 349 pages.
- Two volumes in one, containing hundreds of recipes from the world-famous annual festival in "The Garlic Capital of the World." Readers say they have found some "awesome" recipes in this volume. We love plain old roasted garlic on crackers!HOP!
SEE Great Vegetarian Cooking Under Pressure for some spicy dishes.Fruit & Fruity Chutneys, Jams, Jellies, & Relishes
- Good, Phyllis Pellman, and Rachel Thomas Pellman. JAMS, JELLIES, AND RELISHES: COOK BOOKS FROM AMISH KITCHENS. Good Books. June 1996. Paperback. 32 pages.
- Recipes for some traditional Amish jams, jellies, and relishes.HOP!
- Riely, Elizabeth. A FEAST OF FRUITS: MORE THAN 340 MOUTH-WATERING RECIPES FOR EVERYTHING FROM APPLE CHUTNEY TO ORANGE ZABAGLIONE. Macmillan General. May 1996. Paperback.
- Features 36 varieties of fruit. Tells cooks how to make use of fruit at every point in a meal, from appetizers through drinks, soups, salads, side dishes, preserves, and desserts. HOP!
- Richardson, Rosamond. HARROD'S BOOK OF JAMS, JELLIES, AND CHUTNEYS Arbor House. March 1987. Hardcover.
- Full-flavored condiments combining a fireworks display of hot and cool, sweet and sour flavors.HOP!
- Ferrari, Linda. SALSA, CHUTNEYS & RELISHES: MAKE BEAUTIFUL GIFTS TO GIVE (OR KEEP) Prima Publishing. April 1996. Hardcover.
- We like very much Linda Ferrari's idea of making presents of homemade salsa, chutneys, and relishes. What a nice gift to receive! "These easy, original recipes blend sweet, fruity, sour, hot, and spicy flavors into extraordinary condiments, including five-pepper chutney, watermelon salsa, ginger pear relish, beet and apple relish, and more!"HOP!
- Schmidt, R. Marilyn. CHUTNEY COMPLETE. Pine Barrens Press. August 1997. Spiral bound paperback.
- Recipes for delectable chutneys, hot and sweet.HOP!
Satisfying Low-Fat Food
- Podleski, Janet, Greta Podleski, and Ted Martin (Illustrator). LOONEYSPOONS: LOW-FAT FOOD MADE FUN! Celestial Arts. September 1987. Hardcover. 349 pages.
- We discovered this amusing and informative cookbook in a Seniornet Chat Room, where it is a favorite. Looneyspoons proves that low-fat meals can be satisfying meals -- something much of mankind has known for thousands of years.
"This is the most fabulous cookbook I have ever owned (and I have a lot of cookbooks)! I use this book every day, and no one believes me when I say it's a low-fat recipe from this book. . . . This is real food for people who love food!" -- Reader HOP!
- Schlesinger, Sarah. 500 (PRACTICALLY) FAT-FREE PASTA RECIPES. Villard Books. January 1997. Harcover. 448 pages.
- "Five hundred delicious, easy-to-prepare recipes for any occasion, using the full spectrum of healthful pasta, rice, and grains, but not fat-laden butter, oils, margarine, or shortening." Uses fresh foodstuffs and judiciously selected low-fat ingredients. Helps reader monitor calories as well as fat content. HOP!
A Tender Regard for Beef, Pork, & Lamb
Cooking with Mustard
BEEF (Williams-Sonoma Kitchen Library). GRILLING (Williams-Sonoma Kitchen Library).
FREE RECIPE BOOKLET FROM GREY POUPON CALL 1-888-GROUPON
-- Fredrico Fellini
PASTA (Williams-Sonoma Kitchen Library).
SEE ALSO Satisfying Low-Fat Food
Pies & Tarts
PASTA SAUCES (Williams-Sonoma Kitchen Library).
Potatoes
PIES AND TARTS (Williams-Sonoma Kitchen Library).
Quelles Salades
POTATOES (Williams-Sonoma Kitchen Library).
In the Soup
SALADS (Williams-Sonoma Kitchen Library).
In a Stew
JAMES BEARD'S SOUPS.
The Wonderful World of Vinegar
VEGETABLES (Williams-Sonoma Kitchen Library).
- Diggs, Lawrence J. VINEGAR: THE USER FRIENDLY STANDARD TEXT, REFERENCE, AND GUIDE TO APPRECIATING, MAKING, AND ENJOYING VINEGAR. Quiet Storm Trading Company. July 1996. Paperback.
- "You can enjoy this wonderful, clear, and readable book by reading it cover to cover or using it as a reference book. (It's used as a reference by those in the vinegar trade.) Larry's knowledgable enthusiasm for this ancient nourishing substance not only will inspire you to explore the many varieties, flavors, and uses of vinegar in the preparation of food but also may inspire you to make your own vinegar and share it with your friends! I highly recommend this book!" -- R. W. Mann HOP!
FARMER'S LETTUCE Molly Brown of Cortland, New York, grew up on a farm
near McGraw before the First World War. Every summer,
her family grew loose lettuce (not heads of lettuce) on the
farm. The other night the thought came to her that she would
like to fix some lettuce for dinner the way her family used
to eat it "all summer long." So she washed a big bunch of
lettuce leaves, twisted them tightly to break them a bit,
then packed them into a big bowl. She poured a cup or
two of vinegar over the lettuce leaves and then sprinkled
a little white sugar over them. The result was a sweet and
sour summer treat. Molly says brown sugar works as
well as white. -- R. W. Mann
SEE ALSO Pies & Tarts.
CAKES, CUPCAKES & CHEESECAKES (Williams-Sonoma Kitchen Library).
CHOCOLATE (Williams-Sonoma Kitchen Library).
- Willan, Anne, PERFECT CHOCOLATE DESSERTS. Dk Pb Merchandise. March 1997. Paperback. 127 pages.
- This week's dessert menu: Monday: Bombe Royale: Tuesday: Chocolate Sorbet; Wednesday: Crispy Chocolate Creme Brulee: Thurday: Sachertorte; Friday: Chocolate Souffle; Saturday: Steamed Mexican Chocolate Pudding with Apricot Sauce; Sunday: Black and White Chocolate Mousse Towers! Lavishly illustrated. HOP!
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FAVORITE CHOCOLATE RECIPES |
SEE ALSO Cookies & Biscotti.
RECIPES FROM AROUND THE WORLD --
Amish
- Grant, Rosamund, and Maya Angelou. CARIBBEAN AND AFRICAN COOKING. Interlink Publishing Group. March 1997. Paperback. 168 pages.
- Home cooking, African-style, featuring healthy foods and distinctive and zesty seasonings. HOP!
- Cusick, Heidi Haughy, Del Rae Roth, and Jessica Harris. SOUL AND SPICE: AFRICAN COOKING IN THE AMERICAS. Chronicle Books. June 1995. Paperback.
- A marvelous introduction to this delicious cuisine, which is based largely on beans, grains, vegetables, spices and herbs. Color illustrations throughout. HOP!
SEE ALSO Jams, Jellies, and Relishes.
Chinese
Cajun
Texas Chili
Creole
Curry
French
- Wolfert, Paula. THE COOKING OF THE EASTERN MEDITERRANEAN: 215 HEALTHY, VIBRANT, AND INSPIRED RECIPES. Harper Collins. June 1994. Hardcover. 448 pages.
- Paula Wolfert travelled for five years in the Eastern Mediteranean, visiting the kitchens of talented cooks in the Balkans, Greece, Turkey, and Syria to collect material for this book. Grains, legumes, vegetables, and nuts are staples of the diet in this region. The author includes clear and simple instructions for those who want to attempt such unusual delights as pumpkin kibbeh, stuffed with spinach, chick peas, and walnuts. HOP!
SEE ALSO The New Making of a Cook.German
Greek
- Parnell, Helga, Robert L. Wolfe, and Diane Wolfe. COOKING THE GERMAN WAY.
- "Introduces the history, land, and food of Germany and includes recipes for such dishes as potato dumplings, noodle salad, and Black Forest torte. HOP!
- Vairavan, Alamelu, and Patricia Marquardt. ART OF SOUTH INDIAN COOKING. Hippocrene Books. Hardcover, 192 pages. November 1997.
- Yummy! Patricia Marquardt used to wander over to her neighbor's place to ask "What's cooking?" She wound up co-authoring this book and helping to test the recipes for publication. Alamelu Vairaven, who was tutored in the art of South Indian cooking by a skilled chef from that region, tells readers she and Ms. Marquardt "present over 100 authentic South Indian recipes ranging from savory appetizers and delicately spiced rice and vegetable dishes to frothy Madras coffee. . . . South Indian cuisine is uncommonly appetizing and appealing, and still largely undiscovered outside of India." Includes 105 vegetarian dishes as well as a few non-vegetarian favorites. HOP!
- Scicolone, Michele. A FRESH TASTE OF ITALY: 250 AUTHENTIC RECIPES, UNDISCOVERED DISHES, AND NEW FLAVORS FOR EVERY DAY. Broadway Books. March 1997. 320 pages. Full color plates.
- The author, a renowed food and wine journalist, found these uncommon and wonderful recipes -- such as Spaghetti with Rubies, a tuna pesto, and Pork Loin braised with Onions and Grapes on her many trips to Italy over 25 years. Includes good information on Italian wines. HOP!
Japanese
Jewish
Mexican
MEDITERRANEAN COOKING (Williams-Sonoma Kitchen Library).
New England
MEXICAN FAVORITES (Williams-Sonoma Kitchen Library).
- McKee, Gwen, Barbara Moseley (editor), Tupper Davidson (illustrator). BEST OF THE BEST FROM NEW ENGLAND: SELECTED RECIPES FROM THE FAVORITE COOKBOOKS OF RHODE ISLAND, CONNECTICUT, MASSACHUSETTS, VERMONT, NEW HAMPSHIRE. Quail Ridge Press. August 1994. Spiral bound. 368 pages.
- Over 500 recipes selected from 107 outstanding New England cookbooks. Interesting history and culinary information included. Many photos. HOP!
- Zeranska, Alina. THE ART OF POLISH COOKING.
- Five hundred recipes, encompassing "all the traditional favorites enjoyed in Poland for more than 1,000 years." Menus for traditional meals. Notes on holiday customs and the origins of traditional dishes. HOP!
Scandanavian
Southern
Thai
SEE ALSO Art of South Indian Cooking.SEE Great Vegetarian Cooking Under Pressure for vegan as well as vegetarian recipes.
Celebrity Cookbooks
There is no love sincerer than the love of good food. -- George Bernard Shaw
NOTE: These might be marvelous conversation starters for intimate candlelight suppers.Books in the Ballpark, Sort Of
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