Printer-Friendly
Email this Story
Post a Comment (0)
Cooks' Book Shelf
It’s one thing to look to dining destinations for a special meal, quite another to do it yourself. Among the spate of new cookbooks are some that will remind you of the basics, tempt you to try quick or slow-cooked meals -- each a time saver in its own way -- or inspire imaginative menus. Here are a few to consider, either as gifts or to add to your own collection.
“Barefoot Contessa Back to Basics: Fabulous Flavor From Simple Ingredients,” by Ina Garten ($35). This newest addition to the Barefoot Contessa series continues the tradition of tempting recipes and superb photos, this time with an emphasis on basics and technique, and with 100 new recipes.
“Jamie at Home: Cook Your Way to the Good Life,” by Jamie Oliver ($37.50). Britain’s creative and entertaining chef adds to his earlier cookbooks one that is straightforward and basic, with an emphasis on simple flavors and seasonal ingredients.
The revised, 10th- anniversary edition of Mark Bittman’s classic “How to Cook Everything: 2,000 Simple Recipes for Great Food” ($35). While few may attempt 2,000 recipes, this volume has something for everyone.
“A Platter of Figs and Other Recipes,” by David Tanes, with forward by Alice Waters, who founded the famed restaurant Chez Panisse in Berkeley, Calif. ($35). Tanes is the head chef at the restaurant six months a year. The book offers 24 menus for all seasons, some simple, some more complex, all enticing.
“Bon Appetit Cookbook: Fast Easy Fresh,” by Barbara Fairchild ($34.95). Described as basics with a modern twist, this book from the editor-in-chief of Bon Appetit offers 1,100 quick and easy recipes with an emphasis on seasonal dishes.
“The Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises That Let the Oven Do the Work,” from the editors of “Cook’s Illustrated Magazine” ($35). The title says it all. The recipes show that slow-cooked meals prepared in advance may be simpler to prepare than quick-meal recipes.
“Beyond the Great Wall: Recipes and Travels in the Other China,” by Jeffrey Alford and Naomi Duguid ($40). The recipes are far from the usual Chinese collections, for they come from Mongolian, Tibetan and other non-ethnic-Chinese communities in the country. This beautifully illustrated culinary travelogue is a fascinating read with some unusual recipes -- a worthy addition to a coffee table or bookshelf.
You must be logged in to post a comment.