Monthly Archives: July 2011

Tupelo Honey, Greek Kitchens and BIG Sandwiches

Random Reviews

BUY: Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen

Here at the Cookbook Man website we’re all about cookbook reviews. After all, with a name like that you would expect tons of cookbook related material. Right?

We also realize that there are lots of great reviews written by some awesome reviewers each and every week. And, to be completely honest about it, it’s tough to review twenty or thirty cookbooks a week. So, from time to time we’ll bring you some of the other reviews that have been posted around the web. We hope you enjoy them!

 

Cookbooks Reviews For The Week Of July 25, 2011

Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen   BUY THIS BOOK
Author: Elizabeth Sims
Hardcover: 240 pages
Publisher: Andrews McMeel Publishing (April 5, 2011)
ISBN-10: 1449400647
Bloomingdale Patch


Hunt, Gather, Cook: Finding the Forgotten Feast   BUY THIS BOOK

Author: Hank Shaw
Hardcover: 336 pages
Publisher: Rodale Books (May 24, 2011)
ISBN-10: 1605293202
Serious Eats


Mastering the Art of Indian Cooking   BUY THIS BOOK

Author: Sanjeev Kapoor
Hardcover: 608 pages
Publisher: Stewart, Tabori, & Chang (April 2011)
ISBN-10: 1584799331
Foodepedia


Vegan Family Meals: Real Food for Everyone   BUY THIS BOOK
Author: Ann Gentry
Hardcover: 272 pages
Publisher: Andrews McMeel Publishing (June 14, 2011)
ISBN-10: 1449402372
L.A. Weekly
Mother Nature Network


Food from Many Greek Kitchens   BUY THIS BOOK

Author: Tessa Kiros
Hardcover: 336 pages
Publisher: Andrews McMeel Publishing (June 14, 2011)
Language: English
ISBN-10: 1449406521
The Tucson Citizen


The Big New York Sandwich Book: 99 Delicious Creations from the City’s Greatest Restaurants and Chefs   BUY THIS BOOK
Author: Sara Reistad-Long & Jean Tang
Paperback: 272 pages
Publisher: Running Press (April 5, 2011)
ISBN-10: 0762440481
Serious Eats

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Cookbook Daily: Miette

 

Cookbook Daily

Miette: Recipes from San Francisco's Most Charming Pastry Shop

Known as one of San Francisco’s culinary landmarks, Miette Patisserie serves some pretty amazing cakes and confections. But, what if a trip to the left coast is out of the question?

Fear not, we have the next best thing for you. Miette: Recipes from San Francisco’s Most Charming Pastry Shop details one hundred of the shops best recipes. Chef/Owner Meg Ray lets you in on some of the secrets that have made Miette one of the culinary treasurers of the city by the bay.

Photographer Frankie Frankeny has contributed over seventy five beautiful images to help inspire you on the road to pastry greatness.

Author: Meg Ray
Hardcover: 224 pages
Publisher: Chronicle Books (June 22, 2011)
ISBN-10: 0811875040

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Buy This Book

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Cookbook Daily: Rice Krispies Treats Cookbook

Cookbook Daily

CLICK TO BUY!

It’s pouring rain outside, you have a house full of kids, they’re climbing the walls and the ransacking of your home is in full swing. What’s your plan to avoid a full on bloody coup?

Here’s mine. Break out the brand spankin’ new Rice Krispies Treats® Cookbook. Seriously, this will stop any kid from swinging from your light fixtures on a housebound day.

The cookbook is filled with forty different types of super tasty Rice Krispie Treats that you can make at home. That’s enough to keep any kid (or adult) entertained for the afternoon.

This looks like a great addition to the “fun to make” section of your cookbook library. Come the next rainy Monday, you’ll be glad for a little Snap, Crackle and Pop!

Author: Norman Kolpas
Paperback: 96 pages
Publisher: Weldon Owen; Original edition (July 5, 2011)
ISBN-10: 1616281197

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CLICK TO BUY!

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Harry Potter, Paletas and Home Grown Chicago

Random Reviews

The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Muggles and Wizards

Here at the Cookbook Man website we’re all about cookbook reviews. After all, with a name like that you would expect tons of cookbook related material. Right?

We also realize that there are lots of great reviews written by some awesome reviewers each and every week. And, to be completely honest about it, it’s tough to review twenty or thirty cookbooks a week. So, from time to time we’ll bring you some of the other reviews that have been posted around the web. We hope you enjoy them!

 

Cookbooks Reviews For The Week Of July 18, 2011

The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory–More Than 150 Magical Recipes for Muggles and Wizards   CLICK TO BUY THIS BOOK
Author: Dinah Bucholz
Hardcover: 256 pages
Publisher: Adams Media (September 18, 2010)
ISBN-10: 1440503257
Broward-Palm Beach New Times
The Vancouver Courier


United Cakes of America: Recipes Celebrating Every State   CLICK TO BUY THIS BOOK
Author: Warren Brown
Hardcover: 224 pages
Publisher: Stewart, Tabori & Chang (May 1, 2010)
ISBN-10: 9781584798392
La Cocina de Leslie


The Maine Summers Cookbook   CLICK TO BUY THIS BOOK
Author: Linda Greenlaw & Martha Greenlaw
Hardcover: 224 pages
Publisher: Studio (June 30, 2011)
ISBN-10: 0670022853
Kirkus Reviews Magazine


On a Stick   CLICK TO BUY THIS BOOK
Author: Matt Armendariz
Paperback: 184 pages
Publisher: Quirk Books (May 3, 2011)
ISBN-10: 1594744890
Literary Duck Blog


The Homegrown Chicago Cookbook   CLICK TO BUY THIS BOOK
Author: Heather Lalley
Hardcover: 160 pages
Publisher: Voyageur Press; First edition (June 3, 2011)
ISBN-10: 0760338205
Natural Awakenings


The Union Square Cafe Cookbook: 160 Favorite Recipes from New York’s Acclaimed Restaurant   CLICK TO BUY THIS BOOK
Author: Danny Meyer & Michael Romano
Hardcover: 352 pages
Publisher: Ecco; 1 edition (September 16, 1994)
ISBN-10: 0060170131
My Web Café


Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Iced, & Aguas Frescas   CLICK TO BUY THIS BOOK
Author: Fany Gerson
Hardcover: 128 pages
Publisher: Ten Speed Press (June 7, 2011)
ISBN-10: 1607740354
The Kitchn


Plum Gorgeous: Recipes and Memories from the Orchard   CLICK TO BUY THIS BOOK
Author: Romney Steele
Hardcover: 192 pages
Publisher: Andrews McMeel Publishing (July 19, 2011)
ISBN-10: 1449402402
The Tucson Citizen
Girlichef

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Weeds And Other Annoyances

Growing things is an art form. And, I’m not generally considered an artist.

Bird House

We go to our local farmers market. Or, we hit up the produce section of our favorite grocery store. There it is. All nicely arranged, displayed like it was just dropped in from above, no effort at all. Ready for us to enjoy. The reality is nothing like that. Farming is hard.

Here’s a quick update from the “farm”. Weeds 10, Edible Stuff 1. That’s not a good score. Not by any measure. One thing I’ve learned from my first few weeks of farming, I’m great at growing things that aren’t supposed to be there (aka weeds). Let’s take a look at my progress.

My Weeds

These are my weeds. They’re plentiful. I wish they were a cash crop. They’re not. It’s amazing how fast those buggers grow. Even unassisted. There are some tomato plants in the back row, but, mostly weeds.

Here’s the ONLY piece of uplifting news on the weed scene…

My Neighbors Weeds

These are my next neighbors weeds. He has outdone even me in the weed growing department. You can see my plot in the upper left corner of the picture. He has me beat. Here’s the only thing that bothers me. I think his plot is totally UNATTENDED, whereas mine, I’m actually farming. That’s deflating.

Let’s look at another example of my farming prowess.

My Lettuce

Here’s my lettuce. Bibb to be exact. This is three weeks after planting.

My Neighbors Lettuce

Here’s my neighbors lettuce. No, the other neighbor, not the one with the weeds. Yikes! I thought I was doing great just getting my seeds to sprout. On the other hand, my neighbor can actually make a salad. A little discouraging.

All is not terrible out at the plot.

My Tomotoes

Here is one of my tomato plants. It’s really growing! Doing great as a matter of fact. Little flowers and everything. There may still be hope for something edible springing from my dirt this year.

The tomatoes have me hopeful. I don’t want to scrap the rest of the growing season. I’m not calling it quits on everything else just yet. I have a plan. And, it involves eight pieces of lumber and sixteen cubic feet of top soil, compost and other organic growing material.

Details to follow…

Who The Heck Is Poppy Cannon Anyway?

What happens when a 1950’s shopping list collides with 2011 reality?

The Can Opener Cookbook by Poppy Cannon

A friend of mine owns a used book store. When he sees an old cookbook cross his counter he may set it aside or give me a call. One day I’m there, wandering around, looking for some out of the ordinary cookbook treasurers. I ask the question, “anything interesting come in?”. With that, out comes The Can-Opener Cookbook. Success!

First published back in 1951 by MacFadden Books, The Can-Opener Cookbook, was too great a find to pass up. Written by Poppy Cannon, this book has recipes for the “quick gourmet meal”. We are talking about “gourmet” food made with ingredients straight out of a can, box or bag. These recipes have some creative and enticing names that roll off your tongue. Eggs Benedict Chasseur, Lobster Bisque De luxe, Chicken Flambé with Black Cherries and Lamb Chops aux Fines Herbs, just to rattle off a few.

This is a pretty bold attempt to upgrade the average “canned macaroni in crème sauce with cheese”. Frankly, it’s a tall order. We’re all used to using some shortcuts in our daily cooking routines, but, recipes that are based on pre-packed food, is something totally different.

The Author, Poppy Cannon, was something of a fifties foodie. She was at times the food editor of Ladies Home Journal and House Beautiful. She was an early adopter of the convenience food movement (aka pre-packaged, ready to eat meals). And, last but not least, she was a cookbook Author.

She created quite a stir back in 1949 when she married Walter Francis White who at the time was the leader of the NAACP. He was black, she wasn’t. In 1949 that’s an issue. Poppy later penned a biography of her husband titled, A Gentle Knight that was published in 1956.

That’s Poppy White. All super interesting stuff. But, what I really wanted to know was, can a recipe created back in the early fifties using these type of ingredients be satisfying and edible using today’s measures. I was going to find out (and so are you!).

Our test, Green Noodles with Meat Sauce

Green Noodles with Meat Sauce

One of the crazy quirks about Poppy’s recipes is that they have no real amounts for most ingredients. I guess she was known for that (what?).

I used some fresh basil (probably a no-no).

Fresh basil

To keep this pure, I was thinking about going for one of those little herb packs from the produce section of my grocery store. But, I have an herb garden full of the stuff. I hope this doesn’t screw things up too much.

Here are the rest of the ingredients.

The rest of the ingredients

That’s it, honestly. The directions are equally is abbreviated.

Here’s How To Do It

Ingredients
green noodles
prepared spaghetti sauce (with or without meat)
garlic
basil, oregano, Worcestershire sauce or red wine
parsley (optional)

Method
Cook 2 cups of dried noodles according to package directions. Don’t overcook. When al dente, drain (the recipe mentions rinsing in cold water to separate the strands, I didn’t).

In a medium saucepan heat the spaghetti sauce. Add a little of the basil or oregano or Worcestershire to “perk it up”. I used basil.

Here’s where the garlic comes in. Rub the garlic (I’m assuming you cut the clove) on the serving dish, holding with a piece of waxed paper. Pile noodles in center of platter. Make a well and pour in the sauce. Sprinkle with grated Romano or Parmesan cheese (not included in ingredients list). Serve with crusty bread, a green salad, red wine and a fruit dessert. This will comprise a “glorious meal”.

Green Noodles with Meat Sauce

OK, all joking aside. It really wasn’t bad. Actually, if you were working a full time job and had to whip up a quick meal for your hungry family, this would be great. And, to be honest unless you’re making your own pasta and spending hours simmering our own Bolognese, this is a suitable substitute with a couple of easy modifications.

I can think of a few 2011 refinements. Obviously, there is no need for the pasta rinsing. If you have a large skillet, heat it with a little olive oil, toss in the cooked pasta with a small amount of the cooking liquid and give it a quick sauté. You can even throw a little minced garlic into that pan. Or, a splash of the sauce. Just a couple of quick fixes would make this dish a lot better.

Here’s another look at my finished product. Would Poppy be proud? I want to say YES.

Green Noodles with Meat Sauce

The Bottom Line

Poppy had a style all her own. You can easily tell that by the way in which she wrote these recipes. It shows her attempt to make “elegant” food more accessible to the masses. This book was written at a time when the term foodie was yet to be uttered and the medium which brings us all of the food TV we can digest was in its infancy. Without too much trouble, I can easily picture her sitting at the Top Chef Judge’s Table, next to Tom Colicchio doling out culinary justice. I think Poppy would have liked that.

BUY -The Can-Opener Cookbook

Author: Poppy Cannon
Publisher: Macfadden – Paperback (1951)
Pages: 253
ASIN: B000K0B14O

Cookbook Daily: Eat Like a Man

Cookbook Daily

Eat Like a Man: The Only Cookbook a Man Will Ever Need

I probably should have featured this one just before Father’s Day. That would have given all of you out there who had absolutely no clue what to get your Dad/Father a bright idea. Oh well, better late than never.

I think the title here makes a BIG statement, Eat Like a Man: The Only Cookbook a Man Will Ever Need. I’m not sure if it’s entirely accurate, but, it’s a damn good start, that’s for sure.

This 224 page “man-ual” is stocked with 75 recipes from some pretty great American Chef’s. Now, even though Eric Ripert contributes, it may takes some time to work up to his level. Hey, everyone has to start somewhere. And, this is a great place to start.

So just because Father’s Day 2011 is in the books, it doesn’t mean that you still can’t help a guy out.

Author: Ryan D’Agostino
Hardcover: 224 pages
Publisher: Chronicle Books
ISBN-10: 0811877418

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Buy it! | Eat Like a Man: The Only Cookbook a Man Will Ever Need

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Summer Is THE Time To Grill

There is nothing like a great summer barbeque, nothing.

Time To Grill

Just like a lot of families around the country, we do a bunch of grilling come summer. So much so, that we have to turn the oven on every once in a while just to make sure that it still works.

On weekends we’ve been know to grill for a pretty good size group. It’s not easy cooking burgers to order for fifteen or twenty people. During the week though, it’s usually a two or four person affair. Even though cooking for the masses is fun, you can do a lot more when it’s scaled back just a bit.

At the moment there are lots of great grilling books out there. Steven Raichlen’s Barbeque Bible, Seven Fires and one my my favorites, the Cook’s Illustrated Guide to Grilling and Barbeque. Now, there’s a new contender for my grilling affection, Weber’s Time to Grill by Jamie Purviance.

The books contains great takes on old BBQ standards and features some brand new dishes. Each dish has a sibling. One adventurous version and one easy. This makes Jamie’s grilling guide a nice fit for grill tenders of all stripes.

One of the unique features of this book is a slick tech integration. The book is part traditional cookbook and part smartphone cooking app. The best of both worlds! For each recipe you can go to a mobile website on your smartphone or tablet, enter the page number of your recipe and viola, instant grilling aides. Have a look at some of the extra help you get.

Buttermilk Brined Pork Chops

Awesome, right? You get a recipe overview to have at the grill. Plus, cooking timers, grocery lists for your shopping trip and more. This takes the traditional cookbook off the kitchen counter and out into the backyard. This is the best integrated use of the technology I’ve seen yet. It really works well.

Onward to todays main event. As you can see above we’re going for Buttermilk-Brined Pork Chops with Whiskey-Braised Cabbage and Apples. An ambitious attempt (it’s from the adventurous side of the book!).

Lately, we’ve all become accustom to brining poultry as well as some cuts of meat. The usual process calls for a ratio of salt to sugar. And then maybe throw in some herbs or fruit. The brine for this dish uses buttermilk as it’s base. I was a little suspect at first, but, the results are fantastic.

Shred some red cabbage.

Shredded Red Cabbage

Course grate a nice tart Granny Smith apple.

Granny Smith

Add something that’s bound to make things interesting.

Jack Daniels. Never settle for less than the BEST!

And, you’re on your way to making a nice side dish for your chops. It’s really a classic paring for the meat.

Here’s How To Do It

Ingredients – Brine
2 cups cold buttermilk
1 cup water
1/2 cup kosher salt
1 Tbsp. whole grain mustard
1 Tbsp. fresh tarragon, finely chopped

Ingredients – Cabbage
2 Tbsp. butter, unsalted
4 cups red cabbage, shredded
2 cups Granny Smith apple, coarsely grated
1/3 cup whiskey (I used Jack)
2 Tbsp. balsamic vinegar
1/4 tsp. celery seed
3/4 tsp. kosher salt
1/4 tsp. ground black pepper

4 boneless pork loin chops (about 8oz. each & 1 inch thick)
Extra virgin olive oil

Method
Whisk all of the brine ingredients together in a large or medium size bowl. Place your trimmed chops in a large resealable bag. Pour the brine over the chops. Seal and place in the fridge for about 1 1/2 hours. Flip the bag over every half hour or so.

When chops have fully brined, remove the chops from the bag and rinse under cold running water. Pat dry with paper towels. Lightly brush each chop with olive oil and let stand at room temperature for about 30 minutes.

Prepare your grill to cook using direct heat, medium temperature (350 to 400).

In a large skillet add the shredded cabbage and apples. Sauté until the cabbage starts to wilt, about 2 or 3 minutes. Stir in the whiskey, balsamic and celery seed. Cover and cook until the cabbage is tender (10 to 12 minutes). Stir occasionally. When finished remove from heat, season with salt and pepper and cover to keep warm while you grill the chops.

When your grill is heated, cook the chops over direct medium heat for about 8 to 10 minutes, flipping a couple of times. This is where you can use that nifty grill timer on your phone. Grill until they are just pink in the center. Once cooked, remove from grill and let rest about 3 to 5 minutes.

Serve with your braised cabbage and apples. Great!

Buttermilk-Brined Pork Chops with Whiskey Braised Cabbage and Apples

Recipe Adapted From Buttermilk-Brined Pork Chops with Whiskey Braised Cabbage and Apples, Jamie Purviance, Weber’s Time to Grill, Oxmoor House.

The Bottom Line

Weber’s Time to Grill: Get In. Get Out. Get Grilling, is a fantastic addition to any barbeque cookbook collection. The recipes are geared towards all grilling skill levels, so there will be lots of things for everyone to cook. There are helpful hints and grilling advice scattered throughout the text, which also makes it a nice read as well as a useful manual.

Thinking about firing up that grill? I know you are. Let Jamie help you tame the flame.

BUY: Weber's Time to Grill: Get In. Get Out. Get Grilling

BUY THIS BOOK!

Author: Jamie Purviance
Paperback: 304 pages
Publisher: Oxmoor House
ISBN-10: 0376020601