Monthly Archives: September 2011

Cookbook Daily: The Whole Hog Cookbook

Cookbook Daily

BUY IT! - The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff

If wrestling pigs qualifies you as an expert on all things pork, then Libbie Summers makes the grade. This Missouri girl has written an amazing book on how to cook just about every part of the animal.

Summers book, The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff is a roadmap to anything you could possibly want to make from a hog.

We’re talking about everything from how to cure your own bacon to grinding that perfect sausage that your guests will be talking about into next weekend.

Of course, you can also expect information on cooking the usual cuts of pork and some lessons on how to prep it for cooking. If you’re looking for the whole hog, as the name suggests, this is it.

BUY IT! - The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff

Author: Libbie Summers
Hardcover: 192 pages
Publisher: Rizzoli (September 13, 2011)
ISBN-10: 0847836827

Spork-Fed, Anita Lo and Sizzling Skillets

New This Week - September 26 to October 2, 2011

BU IT - Chesapeake Bay Crabs

We’re starting to ramp into the holiday cookbook release cycle if you can believe it. It seems like yesterday was Memorial Day.

Lots of news books out this week as well as some cookbooks released in new formats. Seems like the eBook format releases just keep coming hot and heavy.

This week William Morrow Cookbooks is releasing a new title by Emeril Lagesse, Sizzling Skillets and Other One-Pot Wonders. Emeril is one celebrity chef who has figured out how to write a great cookbook. There’s no doubt his latest effort will be just as well received as his previous releases.

Let’s get to this weeks list.

Monday, September 26, 2011

The Apple Lover’s Cookbook


Tuesday, September 27, 2011

STARPNG_thumb5_thumb Sizzling Skillets and Other One-Pot Wonders
The Mozza Cookbook (KE)
Good Eats 3: The Later Years
Cheese & Dairy: Farmstand Favorites: Over 75 Farm Fresh Recipes
50 Simple Soups for the Slow Cooker


Wednesday, September 28, 2011

NONE


Thursday, September 29, 2011

The Great 5 Ingredient Cookbook


Friday, September 30, 2011

Sweet Auburn Desserts: Atlanta’s “Little Bakery That Could”
Onion: The Essential Cook’s Guide to Onions, Garlic, Leeks, Spring Onions, Shallots…
Home-grown Harvest
Decorated Gingerbread
Classic Chinese Cooking: Delicious Dishes from One of the World’s Best-Loved Cuisines
STARPNG_thumb5_thumb Chesapeake Bay Crabs
175 Appetizers: Stunning First Courses for Any Occasion


Saturday, October 1, 2011

Tasia’s Table: Cooking With the Artisan Cheesemaker at Belle Chevre
STARPNG_thumb5_thumb Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods
Spilling the Beans: Cooking and Baking with Beans and Grains Everyday
STARPNG_thumb5_thumb A Month in Marrakesh: A Food Journey to the Heart of Morocco
Making Cupcakes With Lola
Magical Meals Made Easy
Lucio’s Ligurian Kitchen: The Pleasures of the Italian Riviera
Lone Star Chefs: 13 Texas Masters Share Their Culinary Creations
From Our Grandmothers’ Kitchens
STARPNG_thumb5_thumb Cooking Without Borders


Sunday, October 2, 2011

NONE

If you would like to see what new cookbook releases are coming up in the months ahead, you can check out the Cookbook Man Cookbook Calendar.

STARPNG_thumb5_thumb A Cookbook Man Top Pick
(KE) Kindle Edition

How To Deep Fry A Turkey (And Anything Else)

 

The element of danger always adds to the excitement of any cooking project.

Meat Marinade Injector

Every year, usually around Thanksgiving time, one of your local television stations will trot out this video of some idiot attempting to burn his house down with a turkey fryer.

It’s never the same geniuses at work here, but, the scene is similar in every one. It generally involves people standing on a wooden porch, with a turkey fryer that is filled to the very brim with boiling peanut oil. A turkey (probably frozen), is then plunged into the simmering fat sending it over the top of the pot and onto the propane fed flames below. The next thing you know the porch is engulfed in a fireball and your family is watching the football game from the ER waiting room instead of the couch.

Just for the record, my Dad has seen this video too.

My first attempt at deep frying a turkey came about ten years ago. It was Christmas Day and I had just gotten a new toy to play with. My folks were coming for dinner, so, it seemed like the perfect opportunity to take my brand new fryer for a spin.

Deep fried turkeys are easy enough to make. I injected mine with a little marinade, seasoned it inside and out with some salt and pepper and was ready to cook. The one page instruction sheet that came with the fryer had the recipe. Nothing fancy here.

When it came time to heat the oil, I could tell that my Dad was a little nervous. He asked me if I had seen “the video”. I asked him if this was the video of the previously mentioned rocket scientists attempting to reduce their home to ashes. He said it was. I was tempted to make a crack about my IQ being somewhat above room temperature, but, I thought better of it. Instead, I would prove it.

With my Dad (and Son) in tow, we went out to light the burner. I had placed the fryer out in our stone driveway, far enough from the house to avert any calamity that he was sure awaited us. It didn’t seem to help.

I knew I needed something to ease my Dad’s mind. I had a plan.

I pulled a chair from my garage, placed it a full twenty feet from the pre-heating oil pot and asked him to sit there. In his hand I placed an appliance that I knew he could operate. A fire extinguisher. Shiny, red and recently charged.

There my Father sat for the next hour and a half. At the ready. Extinguisher perfectly aimed just in case flames came shooting from our soon to be holiday dinner. He was ready if called upon. As luck would have it, there was no need to pull the pin. Disaster was averted, dinner was served.

Deep Fried Turkey, Image by ukanda

Chef Reece Williams is out with a brand new cookbook that is sure to delight anyone who has a turkey fryer tucked away in their garage. The Ultimate Turkey Fryer Cookbook is loaded with 150 creative and mouthwatering ways for you to use that cooker. And, ways that I had never thought of.

It contains some great general tips on frying all kinds of things. A list of the standard equipment you’ll need is also pretty handy. There are detailed instructions on the proper way to injection marinate a variety of things.

Here are some of my favorites from Reece’s book.

  • Fried Dill Pickles
  • Cajun Fried Turkey
  • Whole Fried Pork Tenderloin
  • Crusted Veal Cordon Bleu
  • Chicken Fried Venison Cutlets
  • Fried Jambalaya Cakes
  • Fried Ice Cream

This is my only complaint. Chef Williams has his own line of marinades. And, it seems that this book was published in part to help sell those products. I’m sure his marinades are great and I have no problem with him trying to peddle them. It seems like a good vehicle for that.

But, a large percentage of the recipes in the book call for using one of Chef Williams products. The book does not include recipes for them and there are no recommendations for substitutions. This leaves the cook in a bind. It would have been nice to suggest some alternate seasonings and marinade options. Something like, “if you don’t have Chef Williams Super Duper Marinade, try a little…” At least you would be able to make the dish without having to go online for supplies.

That being said, this is still a nice addition to your cookbook collection. It’s loaded with unique and interesting recipes that are easy to execute and contain a minimum of ingredients. It’s a huge step up from the one sheet recipe “book” that comes with most fryers. There’s some great food photography too.

The Bottom Line: If you’re like me, you’ll break out the The Ultimate Turkey Fryer Cookbook and look for reasons to use the turkey fryer that just sitting around doing nothing. Some creative recipes and super helpful frying information make it a nice addition to your collection.

BUY IT- The Ultimate Turkey Fryer Cookbook: Over 150 Recipes for Frying Just About Anything

Author: Reece Williams
Paperback: 192 pages
Publisher: Skyhorse Publishing
ISBN-10: 161608181‘

BUY THIS BOOK

Bobby Flay Brings “American” Brasserie Food To Your Table

There’s a sense of satisfaction that comes with getting something right that could have gone horribly wrong.

BUY IT! - Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors

I’ve been noticing lately that too many things have become unnecessarily complex. Complicated without reason. More difficult than they need to be and happy about it. I find a lot of cookbooks to be that way. A seemingly simple dish is suddenly transformed into a colossal pain in the ass just after you’ve diced the first stalk of celery. Sound familiar?

Thankfully, this isn’t one of those things. This thing is easy. It’s simple, but, at the same time elegant enough to be enjoyed by those outside of your immediate family. It’s one of those things that when it’s completed you still have enough strength to lift your own fork. A pleasure.

We all know Bobby Flay, Not personally of course, but, through the magic of food television. Whether he’s challenging a Memphis BBQ whiz to a pulled pork “Throwdown” or doing some old school outdoor grillin’ with Jack McDavid, Bobby always makes it look easy.

Almost every cookbook out these days seems to have a theme. It appears to be tougher than ever to release a cookbook that encompasses a whole range of styles and types of dishes. Most of these new releases have a “plot”. They’ve become specialized. And, Bobby’s new book is no different. American Brasserie cuisine.

Bar Americain, is one of his most recent restaurant ventures. It’s a hybrid of sorts. A French brasserie look with distinctly American food. A great combination if it’s done right. And, as you would imagine, it is. The book, Bobby Flay’s Bar Americain Cookbook: Celebrate America’s Great Flavors, aims to bring that same cuisine right into your home. And, it succeeds.

It’s packed with over one hundred recipes and an equal amount of mouthwatering food images. These are broken down into the customary and usual parts. Starting with cocktails and ending somewhere around dessert. It manages to catch everything in between. There is even a nifty little brunch chapter towards the back.

Crumbled Blue Cheese

I’m going to give the Boston Lettuce Salad a whirl. It looks pretty amazing. It has bacon, a poached egg and buttermilk blue cheese dressing. How could this be anything but delicious?

Now when you check out the ingredient list and then the directions, you’re going to say, “are you joking”, this looks like a bear. Not so. Most of the recipes in this book look WAY more difficult then they actually are to prepare. The recipes seem to be a touch detailed. I think it stems from an effort to be complete and make sure that you have the best chance for a successful outcome. Those aren’t bad intentions. But, trust me, you can make any of these dishes.

Blender

Oh, did I forget to mention that you’re going to need a blender? You’re going to need a blender.

I made the Buttermilk-Blue Cheese Dressing and the White Wine Vinaigrette in the morning, so it would be easy to put it all together for a casual lunch (I also cooked the bacon ahead).

Perfectly Cooked Bacon

Here’s How To Do It

BUTTERMILK-BLUE CHEESE DRESSING
Ingredients
1/4 cup buttermilk
1/4 cup sour crème
1 Tbsp. fresh lemon juice
2 oz. Maytag blue cheese, crumbled
Kosher salt & fresh ground black pepper

Method
Place the first three ingredients in a blender. Blend until thoroughly combined. With the motor still running, slowly add the blue cheese. Blend until smooth. Season with salt and pepper.

WHITE WINE VINAIGRETTE
Ingredients
3 Tbsp. white wine vinegar
1 1/2 tsp. Dijon mustard
1 tsp. honey
1/3 cup canola oil
Kosher salt & fresh ground black pepper

Method
Whisk together the first three ingredients. Season with salt and pepper. Slowly whisk in the oil until emulsified.

OK, neither of those first two things are that tough right. Both of the above can be made a day ahead and stored in the refrigerator. I recommend that. It makes for less hassle when you’re constructing the final dish.

BOSTON LETTUCE SALAD
Ingredients
1/4 lb. thick cut bacon, cut crosswise into 1/4 inch strips
1 Tbsp. white wine vinegar
4 large eggs
Kosher salt & fresh ground black pepper
1 head Boston lettuce, leaves separated
3 radishes, thin sliced
2 oz. Maytag blue cheese, crumbled
2 Tbsp. fresh chives, chopped fine

Method
In a medium pan cooked the bacon over medium heat until golden brown and the fat has been rendered. About 10 minutes. Transfer to a paper towel to drain and cool.

To poach the eggs, bring 1 quart of water and the vinegar to a simmer in a deep sauté pan. Break the eggs, one at a time into a ramekin or small dish and carefully slide the eggs into the water. Simmer until the whites are set, but, the yolks are still runny. About 3 minutes. Transfer cooked eggs to a paper towel to drain.

Put a large dollop of the buttermilk-blue cheese dressing in the center of a large dinner plate. Place the lettuce leaves in a large bowl and toss with half of the white wine vinaigrette. Season with salt and pepper. Arrange lettuce leaves on top of blue cheese dressing.

Place an egg on top of the arranged lettuce. Place bacon and radishes on the plates and drizzle with a little more of the white wine vinaigrette. Add the blue cheese crumbles and chives.

Plate and serve to your soon to be happy guests.

Serves 4

Boston Lettuce Salad

Recipe adapted from Boston Lettuce Salad, Bobby Flay, Stephanie Banyas and Sally Jackson , Bobby Flay’s Bar Americain Cookbook: Celebrate America’s Great Flavors, Clarkson Potter

TIP: Getting the cooked poached egg off of the paper towel is a little tricky. I used a slotted spoon to remove each of the eggs from the water. I made sure that they were drained well before placing the egg on top of the salad. This seemed to work great and no watery mess on the lettuce.

The Bottom Line: The marketplace is flooded with cookbooks by celebrity chefs and wannabe celebrity chefs. So much so that it’s sometimes hard to tell the gold from the rust. Bobby’s new book is gold. It contains lots of tempting recipes that you’ll be dying to try. Don’t be intimidated by directions that are more than one paragraph long. In reality, theses dishes are easier to make than they appear to be in print.

BUY IT!: Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors

BUY IT!: Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors

Authors: Bobby Flay, Stephanie Banyas and Sally Jackson
Hardcover: 272 pages
Publisher: Clarkson Potter (September 20, 2011)
ISBN-10: 0307461386

Out This Week: Bobby Flay, Hot Knives and Sunday Roasts

New This Week - September 19 to 25, 2011

BUY IT! - Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors

There are going to be some fantastic and much anticipated cookbook releases this week. One of those is Bobby Flay’s latest, Bobby Flay’s Bar Americain Cookbook: Celebrate America’s Great Flavors.

eReaders like the Amazon Kindle, the BN Nook and the Apple iPad are changing the way that some of us use our cookbooks. A lot of the books on this weeks release list are being put out in a digital form as well as the standard printed format. Bobby’s newest is one of these.

As usual you can click on a link to pick up a copy of your very own. We encourage you to leave a comment if you have some advise for any of your fellow cookbook enthusiasts.

Let’s get to it!

Monday, September 19, 2011

The Ultimate Italian Cookbook
The Ultimate Indian Cookbook
Ultimate Food Journeys
The Ultimate Asian Cookbook
1000 Great Everyday Wines


Tuesday, September 20, 2011

Taste of Home Baking, All NEW Edition
STARPNG_thumb5 The Hot Knives Vegetarian Cookbook: Salad Daze
STARPNG_thumb5 Bobby Flay’s Bar Americain Cookbook: Celebrate America’s Great Flavors
Betty Crocker Living with Cancer Cookbook
Baking Style: Art, Craft, Recipes


Wednesday, September 21, 2011

Ying’s Best One-Dish Meals
STARPNG_thumb5 Sunday Roasts: A Year’s Worth of Mouthwatering Roasts
The Organic Family Cookbook
Great Food at Home
Family Circle Healthy Family Dinners
Cake Simple: Recipes for Bundt-Style Cakes
Bake Me I’m Yours…Cake Pops: Over 30 designs for fun sweet treats


Thursday, September 22, 2011

NONE


Friday, September 23, 2011

The Northern Heartland Kitchen


Saturday, September 24, 2011

Mastering Microwave Cooking


Sunday, September 25, 2011

NONE

If you would like to see what new cookbook releases are coming up in the months ahead, you can check out the Cookbook Man Cookbook Calendar.

STARPNG_thumb5 A Cookbook Man Top Pick

Cookbook Daily: The Homesick Texan Cookbook

Cookbook Daily

BUY IT! - The Homesick Texan Cookbook

I’m not from Texas. I love the food. It’s fantastic fare, but it’s just not my home cooking. But, it is for Texans and uprooted Texans around the globe.

I can sympathize with people who yearn for cooking that reminds them of wherever it is that they hail from. I’m guilty of that. I think we all are from time to time. Being somewhere else in the world and having that craving for whatever it is that says home can sometimes be a tough itch to scratch.

Lisa Fain is what I consider to be an expert on Texas food and cuisine. She’s even a certified BBQ judge. It doesn’t get much more Texas than that.

In her recently published cookbook, The Homesick Texan Cookbook, she brings us a taste of what true Texas cooking is all about. The book is packed with more than 125 recipes that are guaranteed to bring the flavors of the Lone Star State directly to your table.

Whether you’re a transplant from Austin TX now residing in Austin Indiana or someone relocated from Houston TX to Houston Alaska you can now enjoy a little taste of home anytime your senses call. For the rest of us non-Texans, we get a great opportunity to understand what Lisa has been missing.

You can check out more of Lisa’s photography and writing at her super popular blog.

BUY THIS BOOK

Author: Lisa Fain
Hardcover: 368 pages
Publisher: Hyperion (September 13, 2011)
ISBN-10: 1401324266

Last Call

All good things must come to an end, sweet corn included.

Farmers Market Sweet Corn

It has been a summer filled with some of the sweetest sweet corn I can remember. I probably say that every year. But, this year seems exceptional. Lots and lots of super sweet corn was served up at our table this summer. For one of our summer friends, three or four ears at a sitting is more the rule than the exception.

But alas, the sweet corn season is nearing its conclusion. If you’re looking for those last tasty ears you had better get hopping. Farmers markets and local farm stands are just about sold out.

Farmers Market Sweet Corn

I have heard that people are eating Midwest sweet corn raw this summer! If you’re lucky enough to grab a few of the last ears standing, you may want to eat those sweet kernels straight off the cob.

In case you’re in the mood to try something a little more involved than boiling or roasting, here are a few corn themed cookbooks for some inspiration.

Corn Call

You can click on any of the titles above to purchase the book.

Out This Week: Ruhlman’s Twenty, Cucina Povera and Sunday

NEW THIS WEEK - Sept. 12 to 18, 2011

RESERVE IT - Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto

We’ve got the best of the best new cookbook releases for the upcoming week. As usual, there are lots of fantastic new cookbooks for you to choose from.

Every week we try and make combing through the mound of new releases just a little easier for you. We’ve hand selected some of the best ones for your consideration.

As usual, is you see a book that you would like, just click on the link and you can order one of your very own.

Let’s check out what’s on this weeks list

 

Monday, September 12, 2011

NONE


Tuesday, September 13, 2011

The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff
The Student’s Cookbook: An Illustrated Guide to the Essentials
The Professional Chef
Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
The Modern Gentleman: Cooking and Entertaining with Sean Kanan
The French Women Don’t Get Fat Cookbook
STARPNG Cucina Povera: Tuscan Peasant Cooking


Wednesday, September 14, 2011

STARPNG Ruhlman’s Twenty: 20 Techniques, 200 Recipes, A Cook’s Manifesto


Thursday, September 15, 2011

Trout Caviar: Recipes from a Northern Forager
Sunday
Savour: Easy Stylish Entertaining
The Great Wings Book
Culinaria Germany: Cuisine, Country, Culture
Culina Mundi: Around the World with Masterchefs
Cookies: Perfect Recipes for Parties, Family & Friends
Cookies Quick and Easy: 34 Cookies In One Go and No Scrap Dough


Friday, September 16, 2011

Mozaic: Modern Balinese Cuisine
Kosher Revolution: New Techniques and Great Recipes for Unlimited Kosher Cooking
STARPNG 500 Vegan Dishes

If you would like to see what new cookbook releases are coming up in the months ahead, you can check out the Cookbook Man Cookbook Calendar.

STARPNG A Cookbook Man Top Pick

Cookbook Preview: Cucina Povera: Tuscan Peasant Cooking

Cookbook Preview

RESERVE IT - Cucina Povera: Tuscan Peasant Cooking

There are a lot of books on the market today that try and take simple food and fancy it up. This is not one of those books. Quite the contrary.

Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns, highlights the simplicity of traditional Tuscan cuisine. And, it does it in a way that every home chef/cook will love.

Pamela shares more than sixty dishes right from the heart of Tuscany. Great recipes and fantastic photography make this a cookbook that you will want to reach for again and again.

RESERVE IT - Cucina Povera: Tuscan Peasant Cooking

Author: Pamela Sheldon Johns
Hardcover: 192 pages
Publisher: Andrews McMeel Publishing (September 13, 2011)
ISBN-10: 1449402380

We will be posting a full review of this soon to be classic when it is released.

Thyme For Some Simple Rice

Thyme, thyme, thyme is on my side…

BUY IT - $7 A Meal Cookbook

The side dish. ah yes. It’s not ordinarily the star of the meal, but, it shouldn’t be forgettable either. A fine line, no doubt. I’m always looking for something different that can be made easily and quickly, yet still be a great second banana. I found that very thing in a not so likely source.

Enter The Giant $7 A Meal Cookbook. Billed as “701 inexpensive meals the whole family will love”. Chef Susan Irby, aka The Bikini Chef, has assembled a collection of recipes that she says will feed a family of four for less than seven dollars. In today’s economy that’s a big deal.

Since I don’t have a family of four, I was more interested in how these recipes stacked up from the standpoint of taste, rather than using thriftiness as a measuring stick. I mean after all, it’s fantastic that you could serve your family a meal that only costs $1.75 per person, but, if they can’t choke it down, then what’s the point?

I was going to grill some fish for dinner. So, I was looking for something to partner with it. Rice is always a perfect choice. How about some Long-Grain Rice with Fresh Thyme. That sounds like it has the potential to be a great accompaniment to the seafood.

You’re going to need some fresh thyme.

Fresh Thyme

This is an easy dish to make. So, no matter how complicated your main course is, preparing it won’t make your life miserable. We’ve all been through this drill. You see a dish. It looks easy enough in print. You start cooking. And then wham! You’re in over your head and there’s nothing you can do about it. Insert your own four letter words here. Thankfully, this rice dish doesn’t fall into that category. No surprises.

Choose any type of long grain rice that suits your taste. I chose Basmati.

Basmati Rice

All you need is a little celery, onion and garlic and you pretty much have it. Not a ton of ingredients or steps.

Here’s How To Do It

Ingredients
1 Tbsp. olive oil
1 yellow onion, chopped
2 celery ribs, chopped
1 clove garlic, minced
1 Tbsp. fresh thyme, leaves chopped (stems removed)
1 bay leaf
2½ cups water
1 cup long grain rice, uncooked

Method
In a large saucepan heat the olive oil over medium heat. Add in the onions, celery, garlic and thyme. Sauté until tender, about 5 minutes. Add the bay leaf and the water. Bring the contents of the pan to a boil. Once boiling, add the rice. Reduce heat to low. Cover and simmer about 20 minutes or until all of the water is absorbed and the rice is tender. Take out the bay leaf and serve.

Serves 6

Fresh Thyme

Recipe adapted from Long-Grain Rice with Fresh Thyme, Susan Irby, The Giant $7 a Meal Cookbook, Adams Media

Making this dish is an ideal fit for grilled fish. That final twenty minute cooking time buddies up nicely to the time it takes to grill your fish. One of the potential downsides of preparing some side dishes is that you may need some assistance. Someone to help stir, flip or drain. With this easy dish you can go it alone.

The Bottom Line:

The Giant $7 A Meal Cookbook has tons of recipes that are relatively easy for any home cook to pull off without much trouble. There are not a lot of complicated dishes that leave you wondering if you can actually do this or not. There’s lots of variety and most of the recipes have a reasonable cooking and prep time. That means if you’re a busy working family and someone has to come home from a long day and still cook dinner, you won’t be eating at midnight. This is also the ideal book for that “what can I make with what I’ve got in the fridge” night.

BUY IT! - The Giant $7 a Meal Cookbook: 701 Inexpensive Meals the Whole Family Will Love

BUY THIS BOOK

Author: Susan Irby
Paperback: 512 pages
Publisher: Adams Media (November 18, 2010)
ISBN-10: 1440506353