Archives For Cookbooks

 

JamesBeard

Today marks the anniversary of the death of chef and classic cookbook author, James Beard. 

Beard was an American cookbook author, teacher, syndicated columnist and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts. His legacy lives on in twenty books, other writings and his foundation’s annual James Beard awards in a number of culinary genres. (via Wikipedia)

Here are the 2015 winners of the James Beard Book Awards.

If you enjoy cooking and cookbooks, these are worth checking out.

 

American Cooking: 
Heritage
by Sean Brock

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Baking and Dessert:  
Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
Alice Medrich

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A sneak peak at the forthcoming cookbook:

Cooking in the Moment:
A Year of Seasonal Recipes
.
Andrea Reusing.
Hardcover: Clarkson-Potter, April 2011.
Buy now: [ Amazon ]

 

SAVING THE SEASONS A Review of

Saving the Seasons.
How to Can, Freeze or
Dry Almost Anything
.
Mary Clemens Meyer
and Susanna Meyer.
Paperback: Herald Press, 2010.
Buy now:
[ ChristianBook.com ]

Reviewed by Kate Roden.

Scroll down to the end of the review
for the recipe for Strawberry Freezer Jam
from this book!

Saving the Seasons is the newest cookbook from the publishers of the trifecta of beloved Mennonite cookbooks: Simply in Season, More with Less, and Extending the Table. This new work lives up to and expands the ideals of its predecessors.

In the nearly 35 years since More with Less first appeared on the scene, American kitchens have undergone some big changes, and not just in the shift from “autumn harvest” appliance colors to stainless steel.  In much of the country, the locavore movement is in full swing, folks are prioritizing where their food comes from and how it gets to them. They are looking for farmer’s markets and buying up farm shares and subscriptions on such sites as http://www.localharvest.org/csa/.   Vegetable gardens, chicken coops and beehives are popping up in urban neighborhoods, and with the current DIY climate, and the financial necessities many families are facing, the More with Less approach to homemaking has new relevance.

The upsurge in interest in various arts of domesticity and homesteading means this book comes out at exactly the right time for a new group of novice gardeners who are wondering what exactly they are supposed to do with the 10 pounds of pickling cucumbers they accidentally grew.

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A Brief Review of The Vegan Cook’s Bible
by Pat Crocker.

Paperback: Robert Rose: 2009.
Buy now: [ Amazon ]

Reviewed by Chris Smith.

More than just a cookbook, The Vegan Cook’s Bible is an excellent resource for the vegan kitchen (no meats, dairy products, eggs, or other animal products), or indeed for anyone who wants creative ideas for reducing the amount of meat and other animal products in their diet.  The first part of the book is a system-by-system overview of the human body that highlights what these systems need, and how these needs can be met within a vegan diet.  The book’s second part is a excellent guidebook to some of the basic ingredients of vegan cuisine — fruits, vegetables, legumes, grains, herbs, etc — and how they can be prepared and used creatively within the vegan diet.  As one who prefers to be improvisational in the kitchen, this was the best part of the book and it set my mind spinning with all kinds of ideas of how ingredients could be used in a multitude of new and creative ways!   The remainder of the book, approximately half the text, is a more traditional cookbook.  The first section of recipes features “Basics,” sauces, dairy substitutes, seasonings, etc., which again lends itself very well to creative or improvisational cooking.  This latter half of the book, has some fabulous full-page color pictures of some dishes, which leaves one longing to sink his/her teeth into them!  Many of the recipes are accompanied by tips and variations which  spur creativity.  There are all kinds of scrumptious recipes for main dishes (see the recipe for Black Bean and Four Pepper Stew, below), appetizers and even desserts! Continue Reading…