Monthly Archives: June 2012

Sunday Brunch | Betty Rosbottom

 

Everyone loves a great brunch.

Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings

TITLE: Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings
AUTHOR: Betty Rosbottom
PHOTOGRAPHS: Susie Cushner
PUBLISHER: Chronicle Books
CUISINE: Breakfast and Lunch

• • • • •

Featured Ingredient: Hollandaise Sauce
Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemonEggs Benedicy By matthewf01 juice, salt, and a little white pepper or cayenne pepper. In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavored foods. Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the state visit to France of the King of the Netherlands. Hollandaise sauce is well known as a key ingredient of eggs Benedict, and is often paired with vegetables such as steamed asparagus. [Wikipedia]

• • • • •

First Impressions
I should probably start by saying that I loved Betty Rosbottom’s previous efforts. Her last cookbook, Sunday Roasts was one of the better books released in 2011. Keeping the two separate will be difficult, subject matter excluded. Sunday Brunch has the exact same look and feel as Roasts. I like that! Why mess with success? Bright bold images by Susie Cushner accompany mouthwatering breakfast/lunch/brunch recipes. Most dishes are one page in length. Overall, it has a casual and unpretentious feel to it that is very approachable for the average home cook. Bright white gloss stock is a nice choice, making the images pop off the page.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Introduction
Eggs, Eggs, Eggs
All-In-One
Hot Off The Griddle
The Bread Basket
Fruits For All Seasons
Breakfast Complements
Drinks

• • • • •

A good Bloody Mary could be the difference between a so-so brunch and a memorable one. Eben Freeman, New York City Mixologist, seems to have some idea of how to put one together. Class is in session…

• • • • •

The Best of The Book (Our Favorite Recipes)
Best-Ever Scrambled Eggs
Eggs Baked with Crème Fraiche, Crab and Tarragon
Grape Tomato and Blue Cheese Tart
Spiced Pancakes with Warm Maple-Butter Syrup
Sausage Studded Cornbread
Plum Parfaits with Yogurt and Granola
Southern Cheese Grits
Smoked Salmon, Fennel and Potato hash
Heavenly Little Crab Cakes
Classic Mimosas

Who doesn’t love a triple cream cheese? I can think of no one. Except maybe the lactose intolerant (they still love it, it’s just they can’t have it). That’s why the Gratin of Eggs, Leeks, Bacon and St. Andre Cheese (p35) is a big winner for anyone who even remotely likes cheese. My friend Nita makes the best popovers I’ve ever had. But, the Mile-High Popovers (p73) would be a great substitute if she weren’t available to whip up a batch. I’m a sucker for all NOLA food. That makes the Eggs Benedict with New Orleans Accents (p20) an easy standout for me. I love eggs benny. If I go to a buffet style brunch and they’re not there in some way, shape or form, I usually go home sad. It doesn’t matter how many peel and eat shrimp I’ve consumed.

• • • • •

Special Features
Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings There are some nice additions to the recipes. An egg cooking guide is included in the intro. Short tips on different egg preps. An equipment list is up front as well. The Brunch Planner (p117) is a super useful guide to putting the whole meal together. Here you’ll find creative suggestions for combining the recipes on the previous pages into a meal that makes some kind of sense. One of my favorite combos was the brunch For Lazy Summer Days. Betty can come by and whip up that menu any time she would like. I’m also a big fan of printing the recipe names in the table of contents. It gives you a quick and easy way to navigate. Thumbs up for that small, but, meaningful inclusion.

• • • • •

Conclusions
Sunday Brunch met my every expectation of what a Betty Rosbottom cookbook should be. Simple, yet elegant dishes arranged in a way that will make sense to most home cooks. There are no over the top, complicated techniques that have to be learned. It’s also nice that the recipes seem to be constructed with the cook/host in mind. There is a realistic chance these dishes can be completed in a way that lets the chef still enjoy their guests. That’s important (To me at least. I like to enjoy the party). Brunch may not be the most important meal of the day. But, it certainly has the potential to be the most delicious.

Culinary Expertise Required: 5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings

Resources, Links and Press
Betty Rosbottom’s Website
Sunday Brunch Recipes via The Boston Globe
Chronicle Books – Sunday Brunch

The Cookie Dough Lover’s Cookbook | Lindsay Landis

 

Finally, someone has taken cookie dough off the forbidden list.

The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More

TITLE: The Cookie Dough Lover’s Cookbook
AUTHOR: Lindsay Landis
PUBLISHER: Quirk Books
CUISINE: Dessert

• • • • •

Featured Ingredient: Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary Vanilla bean from Mexico by nlianingredient. Pure vanilla extract is made by macerating and percolating vanilla beans in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contain a minimum of 35% alcohol and 13.35 ounces of vanilla bean per gallon.[1] Double and triple strength (up to 20-fold) vanilla extracts are available [Wikipedia]

• • • • •

First Impressions
The first thing to keep in mind here is this cookbook is designed to be fun. There is absolutely nothing stuffy or pretentious about it. Fun, fun, fun from beginning to end. Even though I don’t consider dessert to be at the top of my list, it is almost impossible to resist raw cookie dough. I was surprised at the number of variations, a total of over 50 recipes. A lot of imagination and creativity went into the recipe creation process. Super vibrant colorful images are liberally sprinkled throughout. In this case, the author is also the photographer. It happens to be one of the better photographed books I’ve seen lately. It’s not easy to be the writer and shooter.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Introduction
Candy
Cookies and Brownies
Cakes, Custards and Pies
Frozen Treats
Indulgent Breakfasts
Fun Snacks and Party Fare

• • • • •

While we’re on the topic of summer fun…

• • • • •

Best of the Book (Our Favorite Recipes)

Inside-Out Cookie Dough Truffles Chocolate Chip Cookie Dough Fudge
Crispy Peanut Butter Dough Cups Cookie Dough Billionaire Bars
Cookie Dough Crème Brûlée Cookie Dough Sundae Sauce
Malted Cookie Dough Milkshakes Baked Cookie Dough Doughnuts
Cookie Dough Rice Crispy Treats Cookie Dough S’mores

 

As I’m reading through this I can hear that little voice in my head saying, “You are not a dessert person. You are not a dessert person…” That doesn’t seem to be working as well as it should. Let’s see a few standouts are in order. The Chocolate Cookie Dough Truffles (p19) are the first real recipe in the book for a reason. These little beauties will light up anyone’s eyes. Pretty easy to make too. The Chocolate Chip Cookie Dough Brownies (p39) are a drop dead knockout. The beautiful image that accompanies the recipe helps sell it. And, the Old-Fashioned Cookie Dough Ice Cream Sandwiches (p97) is a frozen treat hit in the making. It says the active cooking time for this recipe is 35 minutes. That can be a little deceiving. That applies if you intend to use store bought ice cream to fill your sandwiches. The Cookie Dough Ice Cream recipe in the book (p89), would be well worth the effort here. You can always store some for later. Yeah, I’m sure that wouldn’t be eaten if it were just sitting there in the freezer…

Special Features
The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More A small conversion chart graces the inside front cover. A good place to put it. At least you can find the thing easily. There is a master cookie dough recipe right up front. It suggests variations including gluten-free and vegan. A list of necessary equipment and key ingredients alerts you to what may be coming in the pages that follow. “Quick Tips” are scattered throughout and give the reader a little extra advice when needed. The book has a hard cardboard cover and is spiral bound. A nice production combo. The book lies flat when opened. I like that.

Conclusions
If you’re looking for a lively romp through the once forbidden world of raw cookie dough, you have come to the right place. The basic recipes can be tackled by just about anyone in the family. Some of the more advanced ones will be a bit challenging for beginner cooks. This cookbook will make you smile. It’s just as if your mom has just whipped up a batch of chocolate chip cookie dough and left the room with the spoon still in the bowl. Only this time, you don’t have to look over your shoulder.

Culinary Expertise Required: 5.5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More

Links, Resources and Press
Lindsay’s Website – Love & Olive Oil
Cookie Dough Lover’s Cookbook Website
Quirk Books
Cookie Dough Facts

Monday Books: The Egg

 

There is nothing simpler, yet, more complex than the egg.

The Egg

It’s Monday and as you would expect, we roll out another edition of Monday Books. The Egg. If you’re expecting some late breaking egg news, you will probably be a little disappointed this morning. REAL egg news is hard to come by. Unless, you count the flip flopping back and forth over whether eggs are really bad for your cholesterol or not.

If we were to unveil the definitive answer to the age old question, “which came first…”, that would be HUGE news. Alas, no big reveal today. But, we do have some cookbooks that could help you quench your thirst for egg knowledge.

This post is about giving you a little peek into the vastness of egg resources that are available today. Thank goodness you have me around to help you focus. So, without further ado, here are some selections I have hand picked just for you. Now get cracking.


Breakfast, Lunch & Dinner

Eggs: Fresh, Simple Recipes for Frittatas, Omelets, Scrambles & More The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert Many Ways For Cooking Eggs Eggs


Egg-ceptional

Totally Eggs The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard How to Break an Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions, and Handy Techniques The Perfect Egg Cookbook: Get boiling, scrambling, poaching, whisking and baking


Fresh Eggs and Other Interesting Things

Big Green Egg Cookbook: Celebrating the World's Best Smoker & Grill Green Eggs and Ham (I Can Read It All by Myself Beginner Books) Storey's Guide to Raising Chickens Raising Chickens For Dummies


In case you’re operating under the misconception that our kids are the only ones reveling in the joys of Dr. Seuss, think again. Check out this version, Les Oeufs Verts au Jambon.

Some Egg-cellent Resources and Links
The American Egg Board
FDA Egg Safety Info
How to Raise Chickens
Some Egg Nutrition Info – Mayo Clinic


Cookbook Man’s Cookbook CalendarThis Month’s Best Selling Cookbooks

Field’s Special Sandwich. Special Indeed

 

Can the memory of a sandwich live up to the reality?

Fields Clock with Snow by Mike Warot

Summertime meals are different than winter ones. More outdoor cooking. More foods for hot days, including lots of salads. Who really wants a pot roast after a day on the beach? And, of course the occasional dinner sandwich.

In my house that summertime dinner sandwich was one that was made famous not by some one hundred year old deli or secret family recipe. It was made famous by a department store. Marshall Fields and Company to be more accurate.

The sandwich that I’m speaking of is of course the one and only Field’s Special Sandwich. A mountain of a meal that is equally perfect for the middle of July as it is for the day after Thanksgiving. Mine was usually served mid-summer.

I don’t really have early childhood memories of the Field’s flagship store on State Street in Chicago (I do have adult memories). A trip to see the windows at holiday time or lunch in the Walnut Room wasn’t something we did on any kind of regular basis.

chitown 004 by favouritethings

My memories of Marshall Fields are rooted in the south suburban Chicago locations. They start when I was around ten years old. Every few weeks, no matter what time of year, a few of us from the neighborhood would jump on a bus in Homewood Illinois, transfer in Chicago Heights and end up forty five minutes later in Park Forest.

Field’s had a big store there. Big to a ten year old anyway. After pooling our money and buying a small box of Frango Mints, we would ride the escalators from floor to floor carefully avoiding clerks who would rather see us taking in a movie at the nearby Holiday Theater rather than terrorizing the Men’s department.

On many of those trips we would end up in the Field’s cafeteria. Diners would be sitting at neat square tables enjoying a variety dishes including the Field’s Special Sandwich which when served at the store, took up an entire plate. With no money for a real lunch, we would grab a cold drink, make a few more trips on the escalator and then head home.

My Mom was a devoted lover of the Field’s Special. And as such, had perfected it’s construction down to the smallest detail. This included replicating the homemade Thousand Island Dressing which held everything together. Now remember, this was back at a time when a restaurant recipe was generally unavailable in a cookbook. And, of course, no Google. Getting it right was a major achievement.

Every now and then on a warm summer evening my taste buds are calling for one. Now, it’s easy. A quick trip to the laptop or iPad and most any recipe ever created (maybe minus the 11 herbs and spices) can be conjured up. My search took all of about ten seconds.

Rather than reprint the recipe here. I’ll save some space and give you a link to the version posted by Deborah Loeser Small for Lake Magazine. You can get that here.

What I WILL do for you is give you a look at the finished product. Amazing, right?

Field's Special Sandwich

Just look at that monster! Absolutely delicious. I think I was almost caught licking the plate. The recipe was right on, down to the dressing.

Here’s a bonus. With the leftover rye, dressing and turkey you can make a great Turkey Reuben (minus kraut) the next day for lunch!


You can now get a Marshall Field’s Cookbook. It has all of the recipes you loved from the department store.

The Marshall Field's Cookbook: Classic Recipes and Fresh Takes from the Field's Culinary Council
Links and other information
Marshall Field’s information via Wikipedia
Field’s Fan of Chicago
Walnut Room – Chicken Pot Pie Recipe 

Pure Beef | Lynne Curry

 

There is beef and then there is PURE BEEF!

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

TITLE: Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut
AUTHOR: Lynne Curry
PUBLISHER: Running Press
CUISINE: Beef

• • • • •

Featured Ingredient: Porcini Mushrooms
Prized as an ingredient in various foods, B. edulis is an edible mushroom held in highDried Porcini Mushrooms by Andrew Shansby regard in many cuisines, and is commonly prepared and eaten in soups,pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. Although it is sold commercially, it has not been successfully grown in cultivation. Available fresh in autumn in Central, Southern and Northern Europe, it is most often dried, packaged and distributed worldwide. Keeping its flavour after drying, it is then reconstituted and used in cooking. B. edulis is one of the few fungi sold pickled. The fungus also produces a variety of organic compounds with a diverse spectrum of biological activity, including the steroid derivative ergosterol, a sugar binding protein, antiviral compounds, antioxidants, and phytochelatins, which give the organism resistance to toxic heavy metals.[Wikipedia]

• • • • •

First Impressions
This is a substantial cookbook. It contains information, not fluff. The distinct two part division makes for easy navigation. Part one includes prep techniques. There is a beef guide and lots of beef related info. Part two contains the recipes. They are printed in a burgundy color with green highlights and titles. It’s not distracting, but, an interesting choice. Sixteen bold, colorful Images by David Reamer are in one group located in the center of the book. It’s printed on a high quality bright white, gloss stock which has a nice silky, easy to handle feel.

• • • • •

What’s Inside (aka Table of Contents)
Part I
How Grass Becomes Beef
What’s the Beef?
How to Cook Like a Butcher
Part II
Great Ground Beef
Slow Simmered Feasts
Global Beef Cuisine
Steaks Done Right
Winning Roasts
Pure to the Bone
Simple Homemade Charcuterie

• • • • •

Honestly, is there anything better than cats singing about their love of beef? I think not. Enjoy!

• • • • •

Best of the Book (Our Favorite Recipes)

Poor Man’s Beef Wellingtons Pure Beef Meatloaf
Whiskey Pot Pie Korean Barbecue
Mixed Grill Chimichurri Steak Stroganoff
Dutch Oven Barbecue Short Rib Rendang
Porcini-Rubbed Tenderloin with Saba Sauce and Braised Lentils New England Simmered Supper with Whole-Grain Mustard
Grassfed Pot Roast with Parsnips, Carrots and Fingerlings Rib-Eye Steaks and Grilled Romaine with Hot Tomato Vinaigrette

 

When you pack a cookbook with this many beef recipes there is going to be a lot of drooling. It was unbelievably hard to pare down the recipe list for this review. But, alas, we can’t list them all. Yes, there were a number that worked their way to the top of the heap. For example, I’ve always wanted to try my hand at homemade sausage making. Not Italian or breakfast sausage, but, salami or pepperoni style. The Deli-Style Salami (p258) seems like a recipe that I could tackle without a mountain of problems. Oil poaching fish is a common preparation these days. But oil poached meat? The Olive Oil-Poached Steaks with Thyme (p179) gets a huge thumbs up.

Chicken fried anything is OK by me. So, the Chicken Fried Steak with Buttermilk Gravy (p182) is a natural. Lastly, if the words “roasted” and “marrow” appear together in the same recipe title, it’s immediately in the running for a gold medal. The White Truffle Risotto with Roasted Marrow Bones (p247) meets that requirement and more.

• • • • •

Special Features
Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every CutThere are lots and lots of specials in this book. Most of them are contained in part one. It’s a great beef primer; they’ve titled one callout section, Cow 101. One of the more interesting and unique features is a guide on How to Taste Artisan Beef. It’s accompanied by a beef tasting scoring sheet. Apparently, the Food Innovation Center Experiment Station, located in Portland, is into this kind of thing. It’s good news for us! A detailed guide to cuts of beef is included and expected. The butchering section is a great how-to on slicing and dicing any cut of beef without mangling it into an unrecognizable form. A pairing list includes not wines as you would expect, but, garnishes, sauces, spices and herbs. Very handy. The rear of the book has some online beef resources. Thankfully, no measurement conversion chart taking a two page spread at the back.

• • • • •

Conclusions
For beef and beef lovers this book is more than a home run, think grand slam here. It contains about everything you could possibly need or want on the subject. I usually find single topic cookbooks to be a little on the dry side. Not true with Pure Beef. Page after page has beefy information you can use day in and day out. That old Wendy’s question is finally answered once and for all. Where’s the beef? Here’s the beef!

Culinary Expertise Required: 5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

Cookbook Giveaway! Yes, you read that right. I’ve got an extra copy of Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut to giveaway. Just click below and drop us an email. Tell us why you deserve Lynne Curry’s joyous ode to beef.

CLICK HERE TO ENTER

Links, Resources and Press
Lynne Curry’s Website
Seattle Times Review of Pure Beef
Perseus Books
The Artisan Beef Institute

Monday Books: Father’s Day

 

There are three things that almost every dad will enjoy…

Father's Day Cake 2009 by Jim, the Photographer

BBQ, beef and beer. Those three items could land on the Father’s Day wish list of most dads in the land. Buying gifts for your father isn’t hard. Anything with a cord, motor, pull start or switch should do. But, how about something for the taste buds? A cookbook you say? Well, why not. Most men are backyard grillers and with the gift of BBQ, beef and beer all three come together in perfect harmony.

I realize finding that just right book could present a challenge. Thankfully, I am here to do the heavy lifting for you. I’ve sifted through some possible Father’s Day gift candidates and I’m leaving you with the best of the bunch. Your dad will be doing handsprings when he opens his packages on Sunday morning. I know I would be.


BBQ

Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling How to Grill: The Complete Illustrated Book of Barbecue Techniques Bobby Flay's Grill It! The Cook's Illustrated Guide To Grilling And Barbecue


Beef

Steak Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut Steak with Friends: At Home, with Rick Tramonto


Beer

Tasting Beer: An Insider's Guide to the World's Greatest Drink 300 Beers to Try Before You Die! 1001 Beers You Must Taste Before You Die CloneBrews, 2nd Edition: Recipes for 200 Brand-Name Beers


Twelve great books to show your dad how much he’s appreciated. With any luck you might be able to grab a beer with him as he stands by the barbecue and grills the steaks. Now, that’s a Father’s Day!

Cookbook Man Cookbook CalendarBest Selling Cookbooks

Helen’s Hungarian Heritage Recipes | Clara Czegeny

There is more to Hungarian fare than gulyás.

Helen's Hungarian Heritage Recipes

TITLE: Helen’s Hungarian Heritage Recipes
AUTHOR: Clara Margaret Czegeny
PUBLISHER: Dream Machine Publications
CUISINE: Hungarian

• • • • •

Featured Ingredient: Paprika
Paprika is a spice made from ground, dried fruits of Capsicum annuum, either bell pepper or chili pepper varieties or mixtures thereof. In many European languages, the word paprika refers to the Capsicum fruit itself. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country. [Wikipedia]

• • • • •

First Impression
First off, I love self-published cookbooks. It’s a tough mountain to climb. I admire the determination it takes to get one of these publications into the hands cooks like you and me. Helen’s Hungarian Heritage Recipes is similar to so many of these self-produced projects. Homey and comfortable, those are two adjectives that would accurately describe this labor of love. Lots and lots of recipes are contained in the 377 pages. Mostly Hungarian as you would expect. The book is dedicated to Clara’s mother, Helen. Looks like Helen really knew how to cook. And, as a real pat on the back the book was named a 2010 Canadian Cookbook Best Seller.

• • • • •

What You Find Inside (aka Table of Contents)
Introduction & Forward
History of Hungary and Foods
Appetizers and Soups
Sauces, Salads and Side Dishes
Main Dishes
Pastries, Squares, Tortes and Crepes
Passport to International Fare

• • • • •

If you’re going to be cooking Hungarian food, you may as well know some of the local phrases. It’s not Rosetta Stone, but, it’s a start.

• • • • •

Best of the Book (Our Favorite Recipes)

Transylvanian Veal Stew Hungarian Liver Sausage
Wild Braised Rabbit in Red Wine Breaded Chicken Livers
Braided Raisin Bread Wild Mushroom Strudel
Potato, Egg & Sausage Casserole Hungarian Soup Dumplings
Rustic Fisherman’s Soup Chicken Cordon Bleu (France)

 

Yes, of course there were recipes that really caught my eye. I love salty things. So, the Salt Bread Sticks (p112) are a big hit with me. The Anchovy Stuffed Hard Boiled Eggs (p31) are a great take on an old favorite. Who doesn’t love a good deviled egg? So, when you pep it up with a little anchovy and Madeira you’re sure to have a hands down winner. The Chocolate Jelly Roll (p245) will make a wonderful finish to any meal, Hungarian or not.

• • • • •

Special Features
Each recipe has its name printed in English and Hungarian. That’s a nice touch. There are a Helen's Hungarian Heritage Recipes lot of Hungarian facts to check out, along with a short history lesson. A handy “check-list for successful baking” is included. A rundown of ingredients and utensils you will need to make some of the dishes will take some of the guesswork out. I love the fact that lard is prominently listed. AND, that margarine has been labeled a dirty word! I didn’t realize that paprika came in six varieties. Here’s the way it breaks down: Exquisite delicate, delicate, noble sweet, semi-sweet, rose and hot. Toward the back of the book is a comical page of Hungarian tongue twisters. The translations are pretty hilarious, it’s worth a peak (SPOILER ALERT: There was a bearded hamster. It was lapping syrup. If a hamster is lapping syrup, it will be seized with a hamster clamp. WHAT IN THE WORLD??). There are two indexes, the first in English and the second, as you would expect, in Hungarian. There are also some pre-set menu ideas for your consideration.

• • • • •

Conclusions
There are 440 recipes in this cookbook. More than you will probably ever need. For those of you who have been looking to fill out your Hungarian recipe collection, this book will do the trick. Simple, easy to execute recipes are the norm here. There are some challenging recipes, but, it’s an ideal guide for beginning and intermediate home cooks. Nothing tricked out. The ring binding lets it sit flat on the counter without a fight. If you have some Hungarian roots in your family (like I do), this book deserves a spot on your rack. If you’re just interested in some delicious ethnic cuisine whose roots stretch back several hundred years or so, you’re in luck.

Culinary Expertise Required: 4.5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Helen's Hungarian Heritage Recipes

Links, Resources & Press
Hungarian Cream Puffs Video
Helen’s Hungarian Heritage Recipes Website
Helen’s Cucumber Salad with Sour Cream
Hot Hungarian Chef Website

Sweet Cream and Sugar Cones | Hoogerhyde & Walker

 

There’s a little magic at work in the ice cream making process.

Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery

TITLE: Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
AUTHOR:  Kris Hoogerhyde, Anne Walker and Dabney Gough
PUBLISHER: Ten Speed Press
CUISINE: Desserts

• • • • •

Featured Ingredient: Buttermilk
Originally, buttermilk was the liquid left over from churning butter from cultured orStrawberry Ice Cream Cone by TheCulinaryGeek fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. [Wikipedia]

• • • • •

First Impression:
Ice cream and summer are tied together as closely as any food can be with any season. It’s summer. Well, maybe not officially, but, close enough. So, it appears that Sweet Cream and Sugar Cones arrives at just the right moment. You see, planning’s not overrated. It’s a fun and delicious unraveling of the mysteries of homemade ice cream (and cones). Nice lively images by Paige Green compliment the recipes. Every imaginable type of frozen confection is given its due.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Vanilla
Caramel
Chocolate
Coffee and Tea
Nuts
Berries
Citrus
Herbs and Spices
Tropical Fruits

• • • • •

Happy yet? With all of this ice cream talk it would be hard not to be. If you need a little extra nudge we can help.

How’s that? better?

• • • • •

Best of the Book (Our Favorite Recipes)
Before the authors roll out the individual recipes, there is a little housekeeping to take care of. They provide you with a few very important details. A list of equipment that you’ll need along with the most commonly used ingredients. This is extremely helpful if you’re not a baker (like me). Also included is a useful discussion of techniques.

The most important part of the front section of the book is the master recipes. Ice cream, sorbet, granite, ice pops are all detailed. As are instructions for assembling ice cream cakes, ice cream pies and ice cream sandwiches. Armed with this info we can really make the most of the recipes that follow.

Buttermilk Ice Cream Vanilla Butterscotch Sauce
Cheesecake Ice Cream Salted Caramel Ice Cream
Almond Toffee Chocolate Midnight Cake
Earl Grey Ice Cream Almond Fudge Ripple Ice Cream
Mexican Wedding Cookies Balsamic Strawberry Ice Cream
Raspberry Ice Pops Meyer Lemon Ice Cream
Candied Citrus Zest Caramelized Banana Ice Cream

 

Standouts? Yes indeed. I would hardly be able to resist if a giant bowl of the Malted Milk Ice Cream (p82-83) were to magically appear in front of me. Eating the entire thing would be effortless, I assure you. I love sorbets and the Blood Orange Sorbet (p162) was different enough to really catch my eye. I imagine the Espresso Fudge Sauce (p105) would make a cereal box taste amazing.

• • • • •

Special Features
On page 47 is one of the most unique things I’ve seen included in a cookbook, How to Make an Ice Cream Cone Mold . Even if you’re not into making your own ice cream, it’s nearly impossible not to attempt to make your own cone. Ingredient tips are scattered throughout. The resource list was arranged by ice cream ingredient. That was a helpful way to do that. Don’t panic. Have no fear, there is a measurement conversion chart. I could see you starting to sweat.

• • • • •

Conclusion
This is a great, fun, summertime cookbook. The recipes are easy to readSweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery through. And, they make sense as you’re cooking. After the first skimming, the recipes do not appear super simple to execute. But, given a second look they may not be quite as hard as they seem. There are loads of excellent step by step images that contribute heavily to both the instructive nature of the book and the completeness of the recipes. If you or your family loves ice cream like most normal human beings, this will be a necessary addition to your collection. I scream, you scream…

Culinary Expertise Required: 7
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Would you like you own copy of Sweet Cream and Sugar Cones? Of course you would. You can click the link below and you’ll be one step closer.

Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery

Links, Resources and Other Press
Bi-Rite Market Website
Sweet Cream @ Random House
Sweet Cream Trailer
Recipes from Sweet Cream and Sugar Cones

Monday Books: Game

 

From field to table. Bringing home your own bacon can lead to delicious meals.

Caribou

The topic itself usually stirs a fair amount of controversy. Forget about the meat vs. meatless arguments. This sometimes cuts far deeper. I for one love game meat. Be it, elk, venison, boar or the super lean caribou pictured above, game can make for a nutritious and delicious meal.

The problem with these types of cuts is that most people don’t know how to prepare them properly. I used to be one of those people. But, lucky for me, one of my friends is an avid (and successful) hunter. His skill with bow and rifle has enabled me to sample some amazing culinary treats that I normally wouldn’t have had the opportunity too.

With that in mind, I have picked out this weeks Monday Books as a lesson in game. If you can get your hands on the main ingredient, these great cookbooks will show you the way.


Game Meat

Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time Wild Game Cookbook: Recipes from North America's Top Hunting Resorts and Lodges The L.L. Bean Game and Fish Cookbook The Complete Venison Cookbook Venison Lovers' Cookbook: The Complete Guide to Dressing and Cooking Venison


Birds and Other Game

Dressing & Cooking Wild Game: From Field to Table: Big Game, Small Game, Upland Birds & Waterfowl Game Bird Classic Recipes: The Complete Guide to Dressing and Cooking Gambebirds, Including Upland Birds and Waterfowl Preparing Fish & Wild Game: The Complete Photo Guide to Cleaning and Cooking Your Wild Harvest The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison--300 Recipes for Home-cooked Meals (Everything (Cooking))


Butchering

Basic Butchering of Livestock & Game The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork


 

So, now you’ve got the best recipes in town for your game feast. Wait, what’s that? The only thing missing is the main course itself? Yes, I know elk, caribou and venison aren’t just romping down every street in town. And, some of you may not know anyone who is willing to part with some of their precious stockpile. Well, I’m here to help you out. Below is a list of some great online resources for wild game. Just point and shoot, I mean click.

D’Artagnan
Prairie Harvest Specialty Foods
Broken Arrow Ranch
Exotic Meats USA
Fossil Farms

That’s all you need. Bon Apetit!

Cookbook Calendar & Best Sellers | June 2012

Trupp's Wholefood Kitchen: Eat Well, Live Well, Feel Great

June 1st signals the first day of summer for me. I know that some of you will wait until the actual Summer Solstice on June 20th, but, I’m starting my celebration now. There’s no reason to voluntarily shorten the season by twenty days.

And, with the start of summer, comes all of the cookbook releases that are warm weather related. You’ve got it, grilling. That’s right, barbecue cookbooks will top the list as a culinary genre for the next couple of months. So, you’ll need to have your tongs and full supply of charcoal if you’re going to take advantage of everything the summer cooking season has to offer.

We have posted our June 2012 Cookbookman’s Cookbook Calendar, along with the updated best sellers list for the month. Just in case you would like to get a jump on the grilling, we’ve graciously provided you with a few summer selections to light your fire.

bärbiˌkyo͞o


 

Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill The Great Outdoors Cookbook: 140 Recipes for Barbecues, Campfires, Picnics and More Mastering Barbecue: Tons of Recipes, Hot Tips, Neat Techniques, and Indispensable Know How Jerk from Jamaica: Barbecue Caribbean Style


Now get out there and start grilling. There’s only three months until fall. Don’t waste a minute of precious BBQ time.

Cookbook Man Cookbook CalendarBest Selling Cookbooks