Cookbooks

November 3, 2007

1080 Recipes: The Best-Selling Spanish Cookbook for 35 Years, now in English

Now joining the popular The Silver Spoon in the category of renowned cookbooks translated from their native language to English is 1080 Recipes, known as the "bible" of authentic Spanish cooking.
1080 Recipes is the definitive book on traditional and authentic Spanish home cooking, trusted throughout Spain for over thirty years. Written by Spain's best-loved food authorities, it showcases the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in cities all over the world. A bestseller since publication, 1080 Recipes has sold millions of copies in Spain. It contains 1080 recipes from all Spanish regions, covering everything from appetizers to stews, from vegetables to desserts. 1080 Recipes is designed by Javier Mariscal, the famous Spanish graphic designer and illustrator, and it includes over 200 illustrations he has created exclusively for this edition along with 100 specially commissioned photographs.
1080 Recipes would make a great holiday gift, for your favorite cook, or for yourself. You can find more info at Amazon.com
Michael Dupuis at Permalink | social bookmarking

April 6, 2007

Low Fat Crock Pot Recipes

Cooking Low-Fat Crock Pot Recipes Is Amazingly Simple

And with the wide variety of recipes, you’ll never know it’s good for you!

Many people don’t realize that cooking with a crock pot can be incredibly healthy.  Because of the “one-dish meal” stereotype, they envision calorie-laden stews, high fat casseroles, or large chunks of fatty roast.  Not any more though!  There are plenty of low-fat crock pot recipes out there that are tasty AND healthy.

Keeping these tips in mind can keep you on the road to healthy eating using your slowcooker, and aid your weight loss attempts by giving you some variety in your diet.  You can also purchase a crock pot recipe book to give you some dinner ideas.

  • Stay away from recipes that call for canned vegetables or sauces.  These are usually either high in fat or high in sodium.  Substitute fresh for canned whenever possible.  Not only will your dinner be more nutrient rich, but it will taste better too!
  • If you really want to make a recipe that calls for a canned broth, refrigerate it before dumping it in.  The cold will make the fat congeal at the top, and you can skim it off before adding it to your recipe.
  • Use fresh vegetables instead of canned when cooking.  If you wait and add them closer to the end of the cooking cycle they’ll retain more nutrients.  Having them a little “less” done will also add some nice texture to the dish!

Having dinner waiting for you when you walk in the door will also save you calories in a different way.  How many times have you “tasted” and “snacked” while you’re cooking?  You almost can’t help it when you’re smelling all those wonderful smells.  Using a crock put will completely eliminate this type of grazing, since dinner is ready to eat the moment you walk in the door!

About the Author

Char Gietz is a freelance writer and a crock pot fanatic. She loves cooking with her Rival crock pot and writing about creative ways to use slow cookers. Her numerous articles offer tips and valuable insight for any busy family.
 

Michael Dupuis at Permalink | Comments (0) | social bookmarking

April 4, 2007

Crock Pot Meals

Crock Pot Meals Can Offer A Welcome Change Of Pace


Use some of these helpful tips when you get started!

Whether you have just received a new Crock Pot, or you found an old one in your pantry and you decided to renew your cooking creativity, there is literally a whole world of recipes out there to be discovered! Creating a variety of interesting meals has never been easier.

There are some cooking tips that can save you a lot of headaches later on, however.  While using your slow cooker is a breeze compared to most appliances, keep in mind these tips before you dive in.

  • Browning any meat on the stovetop before adding it to your slow cooker can give you a better taste, as well as cutting down on the fat.  Draining the meat and patting dry before adding it to the crock pot can help make the dish healthier.
  • To ensure evenly cooked vegetables (especially dense ones like potatoes and carrots), cut them no larger than in 1-inch thick, and make sure they’re placed on the bottom so they get even heat.
  • If the recipe calls for any milk or dairy product, don’t add it until the last hour of cooking. They break down over the long cooking period.
  • Add any noodles to a recipe during the last hour as well.  They also don’t hold up well over long periods of time, and will break down.
  • Don’t ever lift the lid to during the cooking process!  Every time you take it off, you lose heat equivalent to 30 minutes of cooking time. 
  • Don’t ever subject your crock pot to sudden changes in temperature, like pouring cold water inside right after it’s done cooking.  This can cause cracks in the ceramic dish.
  • Herbs can be tricky sometimes.  Any whole herbs, such as cloves, work best over long periods, so adding them at the beginning of the cycle is a must.  Ground or dried herbs can lose their flavor quickly over the long haul, so these must be added close to the end of the cycle for best results.

There’s no better way to save time and create great meals than by using a slow cooker. If you keep in mind these simple tips you’ll be ensured a great dinner for you and your family!

About the Author

Char Gietz is a freelance writer and a crock pot fanatic. She
loves cooking with her Rival crock pot and writing about creative ways to use
slow cookers. Her numerous articles offer tips and valuable insight for any
busy family.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

April 2, 2007

Crock Pot Creativity

Get Creative, Save Time, Cook With Your Crock Pot!


Wouldn’t you love some ME time?


Many moms these days are just too busy.  Many work full or
part-time, and even those that stay at home have a variety of
responsibilities that take up much of their time.  Cooking,
cleaning, chauffeuring, errands, a spouse, and children all vie for
precious time, leaving little, if any, for personal enrichment. 
Utilizing the advantages of crock pot cooking, however, can give you
some of that precious time back.  

For those of you unfamiliar with crock pots, the time it can save you
during the day is amazing.  You simply gather the ingredients
together in the morning, do any chopping that’s needed, throw it
in and set the time.  There is usually no need for more than half
an hour of prep time, and 6-10 hours later you’ve got a hot,
delicious meal waiting.

Think of the time this could save you during the day.  What could you do with all this extra time?

Perhaps you could learn to paint, or start reading again.  You
could join a yoga class, visit with a friend, or volunteer.  Or,
for the really ambitious, you could get caught up on your laundry or
organize your bedroom closet!

Crock pots do more than offer a dinner solution- they can offer a life
solution as well.  They can free up some of your time to focus on
YOU, which many parents today are lacking.  While it’s
important that your children be enriched on a daily basis, it’s
just as important for you to be as well.   Using the
wonderful benefits of a crock pot can help give you free time in order
to do that.

Purchasing a crock pot recipe book can really help you add variety to
your slow cooker meals.  There are literally thousands of
different ways to cook meals in this appliance, and many are
internationally flavored or heath conscious.  There’s no
need to eat the same thing every night!  From Mexican to Chinese
to Morrocan, there’s a crock pot meal out there for even the most
picky eater.

About the Author

Char Gietz is a freelance writer and a crock pot fanatic. She loves cooking with her Rival crock pot and writing about creative ways to use slow cookers. Her numerous articles offer tips and valuable insight for any busy family.  

Michael Dupuis at Permalink | Comments (0) | social bookmarking

February 2, 2007

Recipe News: At last: Cookbook with nutritious (and tasty) recipes for two

I am not proud of this, but it's true: By the time I make it home from work at night I'm usually so hungry that I dump a pound of pasta into boiling water, douse it with olive oil (or on a particularly bad night, a little cream and some cheese) and eat it directly from the pan in front of the TV.

My diet needs a makeover. But the idea of eating "diet food" makes me, well, sad. So when I receive a copy of "EatingWell Serves Two" (The Countryman Press, $24.95) in the mail, I decide to challenge myself. I will attempt, at least for a few meals, to eat healthy — pay attention to portion sizes, follow the recipe exactly (no adding an extra 1/4cup of olive oil because it will "taste better") and revel in feeling good about what I eat.

Lucky for me, EatingWell has even more to offer than I'd hoped. I decide to test recipes starting with the recipes that look good on paper and proceed to at least one recipe that makes me think, "Oh, that just can't be good." First up is Moroccan Grilled Salmon — marinated in a piquant blend of cumin, garlic, cilantro, paprika, lemon and yogurt, quickly grilled and served with a dollop of reserved marinade on the side. The photo in the book looks lovely, and the flavors — based on the Moroccan spice blend chermoula — seem promising.


Includes recipe for:

  • Moroccan Grilled Salmon

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

November 17, 2006

The Cooking News Holiday Gift Guide - Cookbooks, DVDs and Kitchen Gadgets

Looking for things to give your favorite foodie for the holidays? Here are some suggestions if you're stumped and need some ideas.

Cookbooks

The Silver Spoon $19.99
"First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers."

Joy of Cooking: 75th Anniversary Edition $18.00
"The much anticipated 75th anniversary edition of Irma Rombauer's kitchen classic Joy of Cooking promises to be as indispensable as past editions of this generational favorite. In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes."

The Bon Appetit Cookbook $23.07
"Now, for the first time, The Bon Appétit Cookbook brings together more than 1,200 of the magazine's all-time, best-loved recipes for every meal and occasion. These recipes represent the very best of the magazine's sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences--recipes that are delicious the first time out."

The Best 30-minute Recipe: A Best Recipe Classic $23.10
"300 Fast and Flavorful Recipes from America’s Most Trusted Test Kitchen"

Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook $26.37
"The book offers a hundred chapters in alphabetical order, Almonds through Zucchini and Other Summer Squashes: some categories are wide-ranging (Beans: Dried and Fresh-Shelled) while others narrow (Ugli and Other Unusual Fruits—seemingly chosen to fill a gap in the alphabet). Bakers will appreciate recipes that offer both scratch and shortcut versions, but perhaps best of all, the book reflects perceptive appreciation of cooking the world over; in its broad embrace, it evokes the hopeful ethos of using food to open doors and build bridges."

DVDs

Julia Child - The French Chef $31.96
"Cooking legend and cultural icon Julia Child, along with her pioneering public television series, The French Chef, introduced French cuisine to American kitchens. In her passionate and sometimes breathless way, Julia forever changed the way we cook, eat, and think about food.

Now chefs of all ages and abilities can share Julia's love of fine French food and learn to cook some of her most-loved dishes with this special collection of 18 episodes from her original 1960s series, The French Chef."

Flavors of Italy: Northern Italy and Tuscany $8.98
"Italy is considered one of the culinary capitals of the world. Each of its great cities exhibits its own culinary identity, and its own exciting and colorful cuisine. In this program, we travel through the great cities of northern Italy and Tuscany, experiencing the local history and pageantry. Under the guidance of Italy’s most famous chefs, we learn to prepare the cuisine that has made the Italian kitchen justly famous. The splendor of Italy and the wonders of its kitchen await us. Buon appetito!"

Martha's Favorite Cookies $11.24
"Martha makes everything special, and making cookies is no exception. Martha's Favorite Cookies features 33 of Martha's best cookie recipes your whole family will enjoy --- such as Chocolate Malt Cookies, Peanut Butter Cookies, Fig Bars, Snickerdoodles, Scottish Shortbread, Coconut Pinwheels and much more!"

For the Kitchen

Cuisinart DLC-10S Pro Classic 7 Cup Food Processor $99.95
"A perfect gift for new homemakers, the food processor has become an integral part of modern cooking, speeding up a multitude of processes, including kneading dough, slicing, chopping, shredding cheese, vegetables and meat, mincing garlic and parsley, mixing batters, and emulsifying mayonnaise. Cuisinart's Pro Classic comes with a 7-cup work bowl, four basic attachments for slicing, shredding, chopping, mixing, and kneading, and also features two feed tube options, one big enough to handle a whole potato."

KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer $168.88
"KitchenAid's stand mixer is a substantial piece of equipment: 250 watts of mixing power make child's play of creaming butter, kneading dough, and whipping cream. The kid in you will appreciate how quick and easy it is to mix up a batch of cookie dough; the 4-1/2-quart bowl can hold up to 8 cups of flour, which translates into as many as 192 sweet treats."

All product quotes from Amazon.com product listings.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

November 3, 2006

New Thanksgiving "how-to" book saves the day for harried cooks; publisher to donate $1 per book to San Francisco Food Bank

This came across the ol' CookingNews desk today. Are you preparing a traditional American Thanksgiving dinner for the first time? Are you looking for a set of tried-and-true recipes to replace your own "misfires?" How about an entree for your vegetarian friends, or ways of scaling that dinner to larger numbers? You'll find this and more in a nice ebook or hardcopy form, just in time for Thanksgiving. And, if you buy it in time for Thanksgiving, you can help feed others: $1 of each sale will go to the San Francisco Food Bank.

Ithaca, NY (PRWEB) November 3, 2006 -- It's easy to find Thanksgiving recipes, but much harder to find a complete set of tested recipes that go together to help real-world cooks in real-world kitchens make a delicious Thanksgiving meal without stress or last minute problems. Help is now at hand in the new book, "Take Control of Thanksgiving Dinner," written by Joe Kissell, author of the Geeky Gourmet blog. The 104-page book may be ordered in traditional printed form ($19.99) or as an instant-gratification PDF download ($10) from http://www.takecontrolbooks.com/thanksgiving.html.

For each book sold during the month of November, $1 will be donated to the San Fransciso Food Bank, a non-profit organization (where Joe Kissell has volunteered) whose mission is to end hunger in San Francisco. For more information about the San Francisco Food Bank, visit http://www.sffoodbank.org/.

Kissell walks readers through all the steps: planning, shopping, preparations the day before, and finally cooking the turkey and trimmings on the big day. Detailed recipes are provided for traditional Thanksgiving dishes, from turkey and stuffing to cranberry relish and pumpkin pie. Appendixes cover special cases from allergies to vegans. A downloadable "Print Me" file provides shopping lists and schedules, as well as concise versions of the recipes to tape up in the kitchen. Readers are encouraged to modify the included shopping lists, schedules, and recipes to suit their holiday traditions.

The downloadable version is a carefully designed PDF file with hot links for cross-references and mentioned Web sites, making it easy to navigate quickly; the print version is professionally printed and bound with a lay-flat binding.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

August 15, 2006

Cookbook Review: Not Just for Vegetarians

cover_photo.jpgLet's say you're not normally a vegetarian, but you either want to cut down on your meat consumption, or you're interested in preparing a nice meal or two for someone who is a vegetarian. Where are you to look for recipes that can satisfy both sides of the table, so to speak? Well a good place to start is Geraldine Hartman's Not Just for Vegetarians cookbook.

In it you will find lots of recipes that should have great appeal to not just people who have given up eating meat, but meat-eaters and vegans as well (there are vegan variations). Many recipes are nicely photographed, in photos that combine multiple dishes from a section. It's a nice presentation.

Another nice touch is the inclusion of both U.S standard and metric units in the ingredients list. Still being U.S. centric, I found it nice to get a feel for what the measurements were in the other system.

Finally, the cookbook, while not overly large, does have larger sized text making it easier to read from while cooking, but like most books it seems, doesn't lie flat well on the counter.

In addition to the recipes listed below, which were suggested by the author, I found a bunch that I am definitely interested in preparing. Old Fashioned Veggie Stew with Parsley Dumplings, Roasted Parmesan Potatoes, Oatmeal Chocolate Chews, the Veggie Pot Pie (described as a Meal in a Plate, and I believe it), Savory Cheddar Cheese Muffins and finally her Simply the Best "Meat" Loaf which intrigues me. At any rate, there are lots of great recipes to try and you'll find something for everyone, so I can recommend the book. It's a good addition for vegetarians, but the recipes also have a hearty appeal that should make carnivores happy too.

ArrowContinue reading: "Cookbook Review: Not Just for Vegetarians"

Michael Dupuis at Permalink | Comments (0) | social bookmarking

June 26, 2006

Cookbook Review: The Ethical Gourmet

"More and more people are interested in eating better, more local and more natural. There's a lot to know beyond that "Organic" label, and if you are new to this line of thinking and cooking, where are you to start?

Well one good place is the new cookbook entitled: "The Ethical Gourmet | How to Enjoy Great Food That is Humanely Raised, Sustainable, Nonendangered, and That Replenishes the Earth" by Jay Weinstein. Weinstein, a protege of Jasper White, clearly knows his food. This book is his excellent attempt at reconciling great cooking and a new way of thinking."

Includes recipe for:


  • Vegetable Stew on Polenta

  • Vegetarian Chili

  • Rosemary Pork


Full article here.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

April 19, 2006

New Book from the Japanese "Martha Stewart:" Harumi's Japanese Cooking

Looking for the latest import food diva? Look no further than Harumi Kurihara, whose new book Harumi's Japanese Cooking is all the rage according to the New York Times piece entitled "Empress of Domesticity Drops In":
Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan, and her first book in English, "Harumi's Japanese Cooking," has just been published in the United States
Using common Japanese ingredients Ms. Kurihara whips up dishes that are simple and traditional:
The ingredients Ms. Kurihara uses most often, though, are longtime standards of the Japanese kitchen: soy, sesame, ginger, rice and its derivatives (sake, vinegar) and especially the members of the huge green-onion family. While American cooks use either slim scallions or fat leeks, their Japanese counterparts use every size in between. In addition "there is no Japanese cooking without myoga," Ms. Kurihara said, picking up a graceful shallotlike bulb that is related to ginger. Its streaks of green, pink and white were reflected in the blossoming tulip trees outside. "It's so refreshing to taste the first cabbages, the spring onions, new garlic and artichokes," she added, speaking the international language of cooks.
Purchase Harumi's Japanese Cooking : More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert from Amazon.com
Michael Dupuis at Permalink | social bookmarking


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