Category: Cooking the Books

"Midwest Made"

“In the Midwest, our love of baking is real and it’s deep,” Shauna Sever writes in the introduction to her newest book, “Midwest Made- Big, Bold Baking From the Heartland.” She continues, “Other parts of the country have much more definitive food personalities-we all know what to expect from sweets in the South, the edgy bakeries... Read more »

Diabetes Cookbooks Everyone Will Like

Cookbooks for diabetics are a growth industry.  The reason is simple: the number of diabetics is increasing rapidly, and diet is central to the treatment of the disease. A cookbook that offers a detailed analysis of each dish makes it much easier for a diabetic to eat a healthy diet. Two new cookbooks-“Diabetes Superfoods Cookbook... Read more »

What Do The Irish Eat on St. Patrick's Day?

If you go to Ireland for St. Patrick’s Day expecting an over-the-top, Guinness-fueled celebration coupled with a dinner of corned beef and cabbage, you’re likely to be disappointed.  St. Patrick, Ireland’s patron saint, died on March 17th, and the anniversary of his death typically includes Mass and a traditional Irish dinner, a category that-for the... Read more »

"Food & Drink Infographics"

“Food & Drink Infographics A Visual Guide to Culinary Pleasures” is stuffed with information, virtually all of it presented in graphic form. Organized by categories, rather than alphabetically, the format provides an easy to use treasure trove for anyone looking for information about a food related topic. Diversity is a strong point. There’s a graphic... Read more »

"The Best Mexican Recipes": Bueno!

Even if you’ve never cooked Mexican food before, you’ll have no trouble navigating the recipes in America’s Test Kitchen’s “The Best Mexican Recipes.” Virtually all of the ingredients are readily available in mainstream supermarkets, and there are step-by-step photos to guide you through the essentials. The editors explain, “We think this book presents the very... Read more »

New Cookbooks, Vintage Recipes

I admit to remembering a time when a can of condensed cream of mushroom soup was the basis for many of my family’s favorite dishes, everything from tuna casserole (a riff on the green bean casserole typically served for Thanksgiving) to the round steak that cooked for three hours in a slow oven (a great... Read more »

"Just Add Sauce"

A few weeks ago I made fried rice that tasted just like the fried rice at my favorite Chinese restaurant. The only parts of the meal cooked especially for the occasion were the rice and the “Classic Fried-Rice Sauce” from America’s Test Kitchen’s new cookbook, “Just Add Sauce.” I deliberately cooked more rice than I... Read more »

Two Interesting Cookbooks From America's Test Kitchen

Etiquette says you shouldn’t serve anything to guests that you haven’t made before. It’s a good idea, but it’s not always possible in today’s hurry-up world. With that in mind, I’m updating the recommendation: Don’t serve anything to guests that doesn’t come from a reliable source, a source like America’s Test Kitchen. In the introduction... Read more »

Sunshine on a Plate

Provence is where sunshine goes for the winter. It’s also where Laurent Halasz, founder of the Fig & Olive restaurants grew up, nurtured by the food his mother cooked. Her cooking was the foundation for both the dishes served at his Fig & Olive restaurants and for the recipes in the cookbook they wrote together.... Read more »

Pumpkin Everywhere, Including the Pie

This is the year of the pumpkin. Browse the grocery stores, and you’re inundated with a pumpkin-flavored version of everything from cereal and coffee to soup, yogurt, frozen entrees and cookies. Some are good, some not so good. But one thing’s for certain: pumpkin is as versatile as it is flavorful. Pumpkins are members of... Read more »