Tag: recipes

Wintersweet by Tammy Donroe

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wintersweetWho says the winter months have to be bleak and barren? Author Tammy Donroe sees this season as an opportunity to stay inside, fire up the oven, and produce decadent desserts from the bounty of wholesome winter ingredients.

Wintersweet encourages readers to make use of fresh, local ingredients for warming seasonal desserts. While summer farmers’ markets are always overflowing with ripe produce, there’s plenty to be had from November to March: squashes and pumpkins, parsnips and carrots, apples, pears, citrus of all types, and feel-good ingredients like nuts, cheese, and chocolate. The fresh and rustic recipes in Wintersweet push the envelope of traditional winter desserts like pumpkin or apple pies with such delicacies as Pear Cranberry Clafouti, Spicy Prune Cake with Penuche Frosting, Tangelo Sorbet, and Goat Cheese Cake with Dried Cherry Compote. Each chapter is devoted to different ingredients, ranging from Persimmons, Pomegranates, and Cranberries to Citrus, Cheese, and Dried Fruits, allowing readers to experiment with new and exciting ingredients for complex and delicious flavors. They taste even better when they can be found near your own backyard; Donroe provides resources for finding the best local farmers’ markets and agricultural centers near you.

Perfect for holiday gatherings or to warm the belly on a cold night, Wintersweet is the perfect dessert companion to make the year’s coldest season a bit more festive. (description from publisher)

Power Hungry by Camilla Saulsbury

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power hungryPower Hungry is the ultimate energy bar cookbook, complete with recipes and over 150 variations for protein bars, granola bars, endurance gels and bars, “knock-offs” of your favorite name-brand bars, and more.

Power Hungry recipes are 100% soy-free, completely adaptable to gluten-free and vegan diets; Paleo options and a raw bar chapter are also included. Control what you eat – Power Hungry calls for the best ingredients and high-quality proteins: rolled oats, multigrain cereals, quinoa, buckwheat, nuts, seeds, dried fruits, all-natural protein powders, and more. They’re easy to make, customize, and freeze and you’ll save money – store-bought bars are expensive. Maximize taste and nutrition – all-natural ingredients, no junky additives with these completely portable, healthy, energizing snacks. Power bars will be  loved by everyone – whole families (lunchboxes, after-school snacks, parents on the run, road trips and travel), fitness buffs (pre-and post-workouts), individuals on special diets (gluten-free, vegan, raw, allergies), health-conscious eaters, busy students, active seniors, yogis, dancers, hikers, and campers. There’s something here for everyone. (description from publisher)

The Dinnertime Survival Cookbook by Debra Ponzek

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dinnertime survivalHave a fridge full of staples, a family of finicky mouths to feed, and only a few minutes to get something on the table? If this sounds all too familiar, chances are you’ll find dinner and more in this can-do approach to mealtime.

The Dinnertime Survival Cookbook is designed with the modern-day family in mind – too busy, with not nearly enough time to eat together – and makes delicious meals come together in a snap. With a focus on accessible recipes with only a few simple ingredients, this guide takes the humble pantry staple and transforms it in minutes into delicious restaurant-quality dishes. The more-than 125 recipes are organized, not by course or time of day, but by the way people really cook: categories like pasta, vegetable dishes, salads, chicken, slow-cooking, fish, and more make the dinner dilemma easy. Try Butternut Squash and Pear Soup, Bronzino Veracruz, Baked Wild Mushroom Risotto, Roasted Chicken Enchiladas, and Meatloaf Burgers. This revolutionary approach will change the way you see dinnertime. (description from publisher)

The German Kitchen by Christopher and Catherine Knuth

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german kitchenChristopher and Catherine Knuth take you into Oma’s German kitchen, sharing traditional comfort food to warm your heart. These authentic recipes, including meatloaf, rouladen, sauerkraut and seafood, bring the diverse tastes of Germany to your table.

Complete with clear instructions as well as full-color food and location photography, The German Kitchen is more than just a fantastic German recipe book. It is almost as though you are being taken by the hand on a cooking tour of Germany, where you would learn the recipes and techniques needed to cook culinary specialties such as goulash soup, beef rouladen, pork chops with mustard sauce, and spicy, herb-infused seafood native to the riverside outskirts of Hamburg.

Learn how to cook traditional German recipes without having to leave the comfort of your own kitchen. With enough seafood, vegetable, meat, dressing and dessert recipes inside, transform your kitchen into a truly German kitchen. (description from publisher)

Slice & Bake Cookies by Elinor Klivans

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slice and bake cookiesChristmas is coming – some planning ahead may help make it a little less chaotic!

For those short on time but long on cookie love, Slice & Bake Cookies comes to the rescue! Elinor Klivans shares 50 recipes that are quick to mix up, stash in the refrigerator or freezer, and have at the ready to slice and bake whenever a sweet craving strikes. From classics such as old-fashioned oatmeal raisin cookies and Linzer hearts to modern takes on savory cookies and crackers, the recipes collected here fit the bill for any impromptu get-together. With a rundown of ingredients and baking equipment – plus tips on decorating, serving, storing, and even shipping – freshly baked, warm-from-the-oven cookies will always be on hand. (description from publisher)

The French Market Cookbook by Clotilde Dusoulier

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french market cookbookCook from the farmer’s market with inspired vegetarian recipes – many of which are gluten-free and dairy-free – with a French twist, all highlighting seasonal produce.

Beloved Chocolate and Zucchini food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere. (description from publisher)

The New Midwestern Table by Amy Thielen

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new midwestern table“The Midwest is rising,” writes Minnesota native Amy Thielen – and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in heartland cuisine, is delicious proof. Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she’s come to love – and learn – about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers.

With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland. (description from publisher)

Great Balls of Cheese by Michelle Buffardi

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great balls of cheeseRemember the nut-covered, pink-colored cheese balls served at grandma’s house for the holidays? Well, these are not your grandma’s cheese balls. Find out just how different and inventive they can be in Great Balls of Cheese.

Updated for contemporary tastes, Michelle Buffardi’s cheese balls come in both savory and sweet flavors, like cheddar, blue cheese, and Buffalo wing sauce, or Bing cherry, rum, and pecan. And cheese balls are just part of the story. Many of the recipes are in adorable shapes for all kinds of occasions, such as an Easter egg, Thanksgiving turkey, Christmas ornament, or a football for a Super Bowl party. Other designs are just plain fun, like the Nacho Cat, a Wise and Cheesy Owl, or one that looks like a pizza fresh from the oven. There is so much interest in bringing old-fashioned foods back into style, and this is no exception.

Perfect for food lovers with crafty flair or anyone who loves to entertain, this book, with more than fifty inventive recipes and designs, is sure to be turned to again and again. (description from publisher)

Soul Food by Adrian Miller

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soul foodSoul Food is an insightful and eclectic history,  where Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition.

Focusing each chapter on the culinary and social history of one dish – such as fried chicken, chitlins, yams, greens, and “red drinks” – Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food – in all its fried, pork-infused, and sugary glory – is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives.

This refreshing look at one of America’s most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes. (description by publisher)

Moosewood Restaurant Favorites

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moosewoodMoosewood Restaurant Favorites is a delicious collection of classic recipes in brand new versions, from the beloved restaurant. Founded in 1973, the Moosewood Restaurant revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts.

Moosewood Restaurant Favorites contains 250 of their most requested recipes completely updated and revised to reflect the way they’re cooked now – increasingly vegan and gluten-free, benefitting from fresh herbs, new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains. This mouthwatering cookbook includes favorites like: Red Lentil Soup with Ginger and Cilantro, Sweet-Potato and Black Bean Burrito, The Classic Moosewood Tofu Burger, Caramelized Onion Pie, Peruvian Quinoa Salad, Confetti Kale Slaw, Vegan Chocolate Cake, Moosewood Restaurant Brownies, and Apple Spice Cake with Sesame Seeds.

Including a guide to natural-cooking techniques, Moosewood Restaurant Favorites is the next classic book on their much-loved cookbook shelf. (description from publisher)