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.   

I Love Tasty by Catrine Kelty

One of our cooking teachers stopped by the library today and we had fun discussing new cookbooks, especially I LOVE TASTY by Catrine Kelty.  If you are not familiar with the Tasty website, have a look.  I was introduced to the delicious recipes there by my 20-something children and I think this cookbook is a great fit for that same group. I LOVE TASTY, the unofficial cookbook, is filled with images and easy to follow recipes perfect for the beginning cook – much like the website itself.  I really liked that the process is photographed as well as the final dish. Just a few favorites from the cookbook include “Good Morning Breakfasts” with Cinnamon-Chocolate Chip Muffins, “All Kinds of Vegetable Dishes” with Zucchini Pancakes, and comfort foods like True Shepherd’s Pie or Flaky Chicken Potpie in the “Meat, Poultry and Fish for Dinner” section.  These 100 or so basic recipes are all relatively easy with a limited number of familiar ingredients and provide a wonderful opportunity to explore for new cooks.  Looking for other cookbook ideas? Don’t forget Good and Cheap by Leanne Brown – my colleague checked that one out, too.

New Cookbooks for Fall 2017

Here are a half dozen new cookbooks:

HOLIDAY COOKIES by Elisabet der Nederlanden (Ten Speed Press, Sept. 5) is a delight to browse since it is filled with absolutely wonderful pictures of roughly 50 different delicious treats.  In particular, I am looking forward to trying Red Velvet Crackle Cookies, Mexican Wedding Cookies, and Citrus Sugar Cookie Ornaments, all variations on long-time family favorites. Each recipe is nicely outlined, with ingredients, any special equipment and steps in the process carefully delineated. In chapters like “Very Merry Classics”, “Warm Holiday Spice,” and “Around the World,” der Nederlanden includes tips for decorating, packaging and storing her “show-stopping recipes to sweeten the season.”

STOCK THE CROCK by Phyllis Good (Time, Inc., Sept. 5) contains 100 “must-have slow-cooker recipes”, complete with variations for picky eaters, vegans and more. Wow!  This collection not only covers a range of appetites, but also features choices from starters to dessert for a great variety. I plan to begin by trying Butternut Squash Soup with Apples and Red Onions, and look forward to Beef and Barley Stew, Basic Chicken and Salsa, Honey Baked Chicken, Mexican Pot Roast, Super-Simple Pulled Pork and more. Good also includes colorful photos and comments about most of the recipes; plus each has information on number served, prep time and cooking time in an easy to read chart. She usually mentions “simple swaps,” encouraging the cook to personalize these great recipes.

CHICAGO FOOD ENCYCLOPEDIA by Carol Mighton Haddix, Bruce Kraig, and Colleen Taylor Sen (University of Illinois, Sept. 15) has already gained positive reviews from Richard Melman and Rick Bayless. Its introduction includes a nice timeline of related food events (e.g., the first Taste of Chicago) and text summarizing different time periods (e.g., Speakeasy era) in Chicago’s food history. Although filled with facts (such as Chicago was the world’s fastest growing city between 1830 and 1890 and there are 19,000 restaurants in the Chicago area today), the majority of this book consists of rather short encyclopedia like entries (e.g., Ann Sather, Baby Ruth Bar, Ballpark Food, Jewel-Osco, William Wrigley Jr. Company); many have some suggestions for further reading.  Also included are two appendices: one with a list of local historic homes (often with tours or recipe archives) and one with price comparisons over time.  There is an extensive list of contributors who supported the three knowledgeable editors (Haddix was the Chicago Tribune food editor from 1980 to 2011), and a selected bibliography.  We will have a copy of CHICAGO FOOD ENCYCLOPEDIA in the library soon since it will be of interest and use for classes due to the local focus.

THE DINNER PLAN by Kathy Brennan and Caroline Campion (Abrams, Sept. 19) is subtitled “Simple Weeknight Recipes and Strategies for Every Schedule” so it definitely caught my attention. However, I thought the number of ingredients per recipe seemed relatively large.  What does help is the very useful Pantry List - getting organized with those ingredients may indeed make the cooking task less daunting. Brennan and Campion also take special care to label recipes as “extra fast” and “one dish,” for example. Within each recipe, there are helpful notes about “make ahead” or “staggered” directions.  They also suggest some “back pocket” favorites like Shrimp Scampi, Skillet Chicken Parm, or Frittata. Ingredient lists and oven temperatures are listed in both US and European measures which blend nicely with the mix of choices across cultures.

THE ESSENTIAL THYROID COOKBOOK by Lisa Markley and Jill Grunewald (Greenleaf/Blue Wheel, Sept. 19) is geared towards people with Hypothyroidism and Hashimoto's, with almost three-quarters of the book related to background information on thyroid disease and various nutrients, leaving only about 75 pages for recipes, often with specialized ingredients.  Clearly these authors are passionate about nutrition, health and sustainability.

SHEET PAN SUPPERS MEATLESS by Raquel Pelzel (Workman, Oct. 3) offers recipes for 100 vegetarian meals “straight from the oven.” Vegan and/or gluten free designations appear for almost half of the recipes. Pelzel also draws on her Chicago and Middle Eastern heritage in her choice of some ingredients like ground sumac. She advocates the use of a 13 by 18 half sheet pan and offers suggestions for meatless choices as snacks, salads, veggies, pasta, breakfasts and desserts. Note, a previous favorite from this publisher is Leanne Brown’s Good and Cheap.