Prep by Katie Sullivan Morford

PREP by Katie Sullivan Morford is subtitled “the essential college cookbook” and contains a nice list of staples to keep in the pantry.  Fun recipes include Double-Cinnamon French Toast which, like many of the others, lists ingredients, key equipment and offers a “pro tip” (about making and freezing some extra servings, in this case). Morford is writing for the novice cook and encourages experimentation while also explaining terms (dice, chop, etc.) involved in food preparation. She offers numerous sidebars (like “How to Dress a Salad” or “How to Ripen an Avocado”) with step by step directions and suggestions. 

Her section headings (“Prep eggs like a pro” or “Fix a killer plate of pasta”) will generate interest, too. Beautiful, colorful pictures are interspersed throughout the book, but I wish there were more images and slightly fewer ingredients per recipe.  PREP is a wonderful complement to other cookbooks for beginners like Good and Cheap by Leanne Brown.

Cookbook options

FIX, FREEZE, FEAST by Kati Neville and Lindsay Ahrens is just out in an updated second edition and it stays true to its title.  Neville and Ahrens provide 150 relatively easy to prepare and store recipes – perfect for the busy parent. Quantities are large (making 15 or 16 servings so that multiple meals can be frozen). As I read, I found that I wanted to sample several dishes and was tempted to cut back on the quantities suggested so as to “fix, cook and feast,” eliminating the option of freezing. Neville and Ahrens do a very good job, however, of specifying the type and size of freezer container and also add a short personal note about each recipe, suggesting side dishes, substitutions, or serving events (e.g., dinner guests).  One piece of information which is lacking is nutrition information, although there is an emphasis on healthy, fresh ingredients. Recipes span a variety of categories including Chicken, Beef, Pork, Veggie or Seafood Main Dishes plus Sauces/Marinades and a small section on Breakfast, Snacks and Sweets. Colorful, appetizing pictures and interspersed.This made me think of the previously reviewed Good and Cheap by Leanne Brown.

 

THE CHINA STUDY COOKBOOK is also scheduled to be available this week in a revised and expanded edition which will contain over 175 whole food, plant-based recipes.  Compiled by LeAnne Campbell, this cookbook devoted a significant portion at the beginning to explaining the rationale for choosing a plant-based focus. It's rather text-heavy although the colorful chart comparing the nutrient content of three lunches (Rice Salad, Peanut Butter & Jelly, or Hot Dog) would be informative for our Health classes. That section is followed by more discussion of possible substitutes and chef’s tools.  The recipes seemed somewhat more complex and used, of course, specialized ingredients like whole wheat pastry flour and non-dairy milk (rice, soy or almond). The categories range across breads, appetizers, soups, sandwiches, entrees and desserts. Again, the pictures are beautiful, but surprisingly there is no nutrition information with each recipe.   

The Best Cook in the World by Rick Bragg

We have several books by Pulitzer Prize winning author Rick Bragg in our collection so I thought I would pick up his latest, THE BEST COOK IN THE WORLD which received starred reviews from Kirkus and Library Journal. Once again, Bragg’s writing skills are clearly evident, even if he is quite self-deprecating about his own cooking ability.  Here, he relates “Tales from My Momma’s Table,” praising his mother’s talents in the kitchen and evoking numerous images of life in rural Alabama. Unfortunately, I believe that it will probably be of limited interest for our students, although fans of locally sourced and more natural foods or of Southern cuisine may want to experiment with some of his unique recipes involving greens, grits, and even snapping turtle.

And if you are looking for a novel set in Alabama, try HURRICANE SEASON by Lauren K. Denton.  I was initially attracted by the truly beautiful cover and I found the story to also be heartwarming and gentle. Franklin Dairy Farm in Southern Alabama is home to Ty and Betsy Franklin who agree, although childless themselves, to watch over their young nieces for two weeks while Betsy’s sister, Jenna who is single mom, attends an art retreat to enhance her photography skills. The story is told from alternating viewpoints, allowing readers to better understand as all three adults grapple with their own “internal storms” even as some actual hurricane warnings become dire. HURRICANE SEASON is a story about family, marriage, sisterhood and the choices made for love. Consider this if you are looking for a slow-paced beach read this summer.