Live! from Marilyn's Kitchen by
Harris (Pelican Publishing Company) Marilyn Harris has
answered the phone for thousands of radio listeners as the "cooking lady with a
twinkle in her voice" on WKRC 550 AM in
Marilyn Harris, a certified culinary professional member of the International
Association of Culinary Professionals, is a native of
What I've come to treasure most about Marilyn is her refreshing take on healthful cooking one that could only come from someone whose great food instincts have been honed by the best classical training. She's one of the few food writers out there who understands that cooking lighter doesn't have to be a sacrifice, but an opportunity. Who else would think of adding a touch of lemon zest to meatloaf? Her vision leaves plain old meatloaf in the dust, fat or no fat. Marilyn's down‑home, realistic advice is something we all should live by: Moderation in all things – including moderation! – Joyce Hendley, cookbook author and contributing food editor, Weight Watchers Magazine and Eating Well Magazine
I Can Cook, You Can Cook: Simply Great Recipes
by Wayne Brokke
's favorite food
personality is now gaining national recognition with his down-home style, no
nonsense love of food, and recipes so simple and delicious folks everywhere will
be saying: "I can cook, what he cooks!"
From his days as the proprietor of
When we say simple, we mean basic, “All American” food. For example, look what the chapters include, for example,
I Can Cook, You Can Cook is a useful cookbook for the enthusiastic
beginning cook who wants to learn how to roast potatos and cream spinach. The
last section, Things Wayne Learned Along the Way, including weights and
measures, substitutions, chart for roasting, and other things
The BLT Cookbook: Our Favorite Sandwich
by Michele A. Jordan (William Morrow) First
there's the smoky aroma of the bacon and the sound of it sizzling. Then comes
the warm yeasty, smell of bread as you slice it, and the evocative scent as it
toasts. The tomato is plump, smooth, and heavy in your hand, the lettuce cool
Who doesn’t love a BLT?
In The BLT Cookbook, Michele Anna Jordan, prolific cookbook author,
began as a labor of love for Jordan, who discovered long ago that these classic
sandwiches were the perfect antidote to morning sickness. While searching
chowhound.com (a food‑lovers website) she found confirmation that many others
share her passion for this simple and uniquely American sandwich.
The BLT Cookbook is a love letter to the sandwich in all of its
variations, from an appetizer comprised of a cherry tomato stuffed with chopped
lettuce and bacon topped with breadcrumbs and mayonnaise to BLT‑inspired
risotto. The sixty mouthwatering recipes range from
variations of the classic sandwich to soups, salads, and pastas, all inspired by
Has all this talk made you crave the real deal – stacked high with juicy
tomatoes, crunchy bacon, and crisp lettuce? The Full-Tilt Boogie BLT will surely
satisfy your hunger. In the mood for lighter fare? The Tomato Salad with Bacon
Vinaigrette delivers all the flavor of the BLT in a refined context.
The BLT Cookbook
also provides details on how to fry bacon, slice
tomatoes, and select the perfect leaf of lettuce.
Is it too much of a good thing?
Me being a major BLT lover myself, answer is a clear “No.”
The World on a Plate: A Tour
through the History of America's Ethnic Cuisine
by Joel Denker (Westview Press)
During the Depression, the Colombrosians, an Armenian family, began
bottling and selling the yogurt they made on their small
The World on a Plate
tells the story of the Colombrosians and other immigrant families who have
changed and influenced our food and created a uniquely American culinary
pastiche. Joel Denker, a longtime food and travel writer and scholar of American
folklore, has conducted fascinating interviews with a range of ethnic-food
merchants, crafting a history of our colorful food makers - the grocers,
vendors, manufacturers, importers, restaurateurs - and the products they have
given us. Decker traces the colorful culinary
history of immigrants and the impact that their native foods and unique
neighborhoods – from
“We’ve spent a few decades trying to define American food, and the more we eat, the more we know that American food is ethnic food. Call it a melting pot or crazy quilt, our nation’s cuisine borrows, adapts, corrupts, and transcends the cuisines of the world. … This book is the real story behind the story of why we eat what we eat,” say food writers Jane & Michael Stern. A rather small volume, The World on a Plate is a must for food history buffs.
Pillsbury Doughboy Slow Cooker Recipes by Pillsbury
Company (Clarkson Potter) These basic “crockpot” recipes are laid out one to a
page to make them super-easy to follow. And, with more than sixty mouthwatering
color photographs, you can almost smell the wonderful aromas!
Church Potluck Supper Cookbook by Elaine Robinson
(Adams Media Corporation) Potluck luncheons and suppers not only nourish bodies,
but also souls when people come together for fellowship, community and wonderful
food. Church Potluck Supper Cookbook
presents more than 500 treasured recipes—soups to desserts—gathered by parson’s
wife Elaine Robinson from church cooks across the country.
From Raspberry Glazed Chicken to Stuffed Green Peppers to Mint Chocolate
Squares, the recipes in
Church Potluck Supper Cookbook
show you how to create delicious dishes to take to the next potluck event.
Some of the tasty recipes include:
Chilly Night Chili
Old Favorite Ham Loaf
Lemon-Strawberry Punch and Mulled Cider
Using this book, you can make mouthwatering meals perfect for any festive
occasion. Anyone who enjoys the warmth of good food and the company of good
Church Potluck Supper Cookbook.
Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes by Amanda
(Norton) Life in the city, love, and unforgettable meals—can a food writer find
happiness with a man who has an empty refrigerator?
Amanda Hesser's new book,
Cooking for Mr. Latte,
is the tale of a romance where food is the source of discovery, discord, and
delight—a universal story of good food, great company, and a mate – a modern
love story, alive with the bustle of New York City.
Hesser, a food writer for the New York Times, her palate finely honed at
four-star restaurants, has been set up on a blind date. He suggests they meet at
a loud, unabashedly generic restaurant with mediocre bar food and a chain
restaurant-like décor, much to her dismay. She braces herself for the worst. Yet
this is that rare blind date where the friend-of-a-friend turns out to be funny,
handsome, and smart; so when he ordered a Budweiser, she smiles & does the same.
When he has a latte after dinner – definite culinary no-no – she barely blinks.
Things seem to be going well, but she can’t help but worry.
At each stage of her courtship—from her first date with Mr. Latte to her first
uneasy dinner at his parents' home, from intimate suppers in her Upper West Side
apartment to his first attempt at cooking for her—Hesser supplies menus for the
meals they share: more than one hundred well-balanced and well-seasoned recipes
that leave you satisfied yet wanting more.
As the first date gives way to the second and the third, Hesser manages to turn
a blind eye to Mr. Latte’s fondness for artificial sweeteners, to his
description of a chicken dish as having “pork chop seasoning, “ and to the fact
that his refrigerator contains only mustard, a block of unwrapped cheese, and a
bottle of champagne. She has him over to dinner and he avoids the appetizers,
explaining he does not like smoked fish. He has her over and she fears the
worst, only to be surprised; he calmly prepares chicken in a creamy
lemon-and-chutney sauce and tangy couscous seasoned with red vinegar. And on we
With warmth and humor, Hesser shares her feasts and foibles, triumphs and
near-misses, tense encounters and good times in the kitchen and beyond. Her
humorous, sensuous tale leads us date by date, recipe by recipe.
Readers join her as she jets to
The Way We Cook : Recipes from the New American Kitchen by Sheryl
& Julie Riven (Houghton Mifflin) Although
The Way We Cook is a first book for Julian & Riven, two friends who love to
cook together & have a wildly popular Boston Globe food column, it addresses
what busy people need: easy meals for the time of day when we’re most exhausted,
impressive yet relaxed dinners for company, slow-cooked suppers, weekend
breakfasts that leave plenty of time for reading the paper, and desserts anyone
can master. Covering territory that’s been covered before, they’re doing it
stylishly, with good taste & well-crafted recipes.
The Way We Cook
offers over 250 recipes for simple yet attractive fare that's rooted in American
home cooking but which also satisfies worldly palates. From Roast Side of Salmon
to Creamy Chocolate Tart, each dish is straightforward, contemporary, and
elegant: home cooking at its best. It's all here in
The Way We Cook:
Appetizers: Spicy Pecans, Honey-Roasted Chicken Wings, Marinated Shrimp in
White Wine Vinaigrette
Salads: Eggless Caesar Salad, Wilted Spinach Salad, Cucumber and Red Onion
When You're in a Rush: Ten-Minute Bolognese, Pork Tenderloins with
Caramelized Onions, Chicken Roasted on a Bed of Apples
Dishes We Make All the Time: Chicken and Corn Chili, Yankee Pot Roast with
Caramelized Vegetables, Old-Fashioned Vegetable Soup
New Classics: Succotash with Seared Scallops, Chicken Pot Pie
Good Enough for Company: Her-Roasted Flattened Chicken, Ossobuco,
Sides: Asparagus Cooked for Two Minutes, Potato Crisps with Fresh Herbs,
Casserole-Roasted Fall Vegetables
Rise and Dine: Sour Cream Coffee Cake, Leek and Egg Frittata
If You Love to Bake: Lemon Pudding Cake, Free-Form Apple Tart,
Double-Chocolate Refrigerator Cookies
For the past twenty years, these two have been providing hundreds of thousands
of cooks with recipes they can depend on. In this long-awaited cookbook, an
essential reference for anyone who wants to get the most out of time in the
kitchen, they present their absolute most favorite recipes. Julian & Riven say,
“What we have learned in those 20 years is that we’re happy being home cooks,
which involves a relaxed way of working that is different from what
professionals in restaurants do.” In
The Way We Cook, their enjoyment is evident.
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